TLE

• Loin short loin, strip loin cuts


  • Usually leaner cuts of beef
• Sirloin Cuts


  • Filet mignom
  • Bavette
• Rib Cuts


  • Ribeye
  • Fillet
  • Ribeye cup
• Chuck Cuts


  Good for grilling
• Brisket Cuts


  Good for slow cooking
• Round Cuts


  • Come from the back legs of the cow
• Plate and Flank Cuts


  • Skirt
  • Flank
  • Short ribs
• Different cuts of meat
• Blade steak and Blade roast from the shoulder blade
• Blade steak


  Fantastic to be cooked as whole roast
• Blade roast


  Very versatile
• Rb Chuck


  One of the neck muscles of the beef
• Scotch Fillet


  Comes from the back of the animal
• Point end Brisket


  The pectoral muscles from the chest
• Strip loin


  Section of the meat
• Fillet


  One of the most tender cuts of beef
• 1. Bone


  Comes from the front of the strip loin
• Poster house

  Cut from the opposite end
• Rump


  Comes from the back legs
• Silver side


  • Comes from the outside the hind legs located
• Top side


  • Located between the Flank and the silver side
• Knuckle


  Lean piece of beef that can be roasted
• Marinades


  Add flavor to your favorite meat
• Components of Marinades


  • Acid (breaks down the meat)
  • Oil (protect and preserve the food)
  • Herbs and Spices (gives a marinade its unique flavor)
• Example Of Marinades


  • Pineapple Marinade (sweet, fruity)
  • Pork Chop Marinade (great Asian style)
  • Pork Rib Marinade (uses a pork rub)
  • Teriyaki Marinade (works particularly well)
• Moist Heat Cooking Methods


  • Simmering (bit hotter than poaching, 180°F to 205°F)
  • Boiling (water reaches its highest possible temperature, 212°F)
  • Steaming (moist heat cooking technique that employs hot steam to conduct heat)
  • Braising (form of moist heat cooking in which the item to be cooked is covered)
• Factors Affecting Choice Of Cooking Methods in Meat


  • Cuts of Meat (tender cuts like ribs and loin cuts are used for roasting)
  • Fat Content (meat high in fat are cooked without added fat)
  • Desired Quality (tenderness is not the only goal of cooking)