Meat, cuts, marinades, cooking types

• Fresh meat - recently slaughtered and has not been preserved nor frozen.
• Chilled meat - placed in chiller or slightly cold.
• Cured meat - preserved by salting, smoking, or aging.
• Processed meat - preserved by chemical process.
• Name the 12 primary cuts of beef meat

  A) chuck

  B) rib

  C) brisket

  D) shank

  E) short loin

  F) sirloin

  G) tenderloin

  H) top sirloin

  I) bottom sirloin

  J) round

  K) plate

  L) flank

  
• Chuck - also known as the seven-bone steak; located near the shoulder and neck area of the cow.
• Shank - is the leg part of the cow and is one of the toughest meat.
• Brisket - is a cut from the breast or the lower portion of the cow.
• Ribs - includes one of the finest cuts of the cow, and is known for its juices, tenderness, superb marbing, and flavour.
• Short plate - located on the front belly of the cow below the ribs.
• Flank - is a long flat cut from the abdominal muscle of the cow.
• Loin - is a cut from the back of the cow, typically a portion of the hind quarter directly behind the ribs.
• Sirloin - is also a cut from the back of the cow, just past the loin.
• Round - also know as rump, is a lean cut of meat with very little fat.
• Marinades - will add flavor to your favorite meat and make it more tender and juicy.
• Mexican Marinade - can be used on any meat or fish for a Mexican style dish.
• Brisket marinade - whether you're smoking or grilling a brisket, this marinade will add a lot of flavor and help tenderize the meat.
• Bulgogi marinade - this is the traditional marinade recipe for Korean Bulgogi.
• Beef rib marinade - makes the most out of your cut of ribs.
• Pajita marinade - this marinade is loaded with the flavors perfect for making fajitas, though you can also use it on asade before grilling.
• Roasting - usually incorporates larger pieces of meat cooked uncovered in the oven.
• Moist heat cooking - is simply that technique involving cooking with moisture to transfer heat to the meat, as steam, water, stock, or wine.
• Simmering - the cooking liquid is a bit hotter than poaching from 180F to 205F.
• Steaming - is a moist-heat cooking technique that employs hot steam to conduct the heat to the food.
• Boiling - where the water reaches its highest possible temperature of 21F.
• Guinnes marinade - the classic marinade is full of flavor. Its earthy tone comes courtesy of some guinnes beer.