Beef 101 Brochure

PREPARATION IS EVERYTHING. The step-by-step process to produce the „‡•–Ǧ–ƒ•–‹‰ǡ‘•–ϐŽƒ˜‘”ˆ—Ž„‡‡ˆǤ USDA grades and primal cuts are important, but there’s even more to know about beef. How the meat is prepared also affects its ultimate price and quality. The following steps outline the processes that take raw beef to a saleable state. Š‹•‹•–Š‡•–‡’Ǧ„›Ǧ•–‡’’”‘…‡••ƒǯ•”‹œ‡’‡”ˆ‘”•–‘‡•—”‡–Š‡ϐ‹‡•–“—ƒŽ‹–›Ǥ

Step 1: TRIM ‡‘˜‹‰‡š…‡••ˆƒ–ˆ”‘–Š‡‡š–‡”‹‘” ‘ˆ–Š‡„‡‡ˆ…—–ƒ†–”‹‹‰‹––‘‡šƒ…– ’”‘†—…–•’‡…‹ϐ‹…ƒ–‹‘•Ǥ Step 2: INJECTION Injecting a marinade of water and other ingredients such as salt or sugar prior –‘…‘‘–‘ƒ††ϐŽƒ˜‘”ƒ†–‡†‡”‡••Ǥ Step 3: TUMBLE Placing injected beef into a rotating drum to distribute the injected ƒ”‹ƒ†‡ƒ†–‡†‡”‹œ‡–Š‡’”‘†—…–Ǥ Step 4: STUFF Placing the cut of beef into a bag which will seal in the natural juices ‘ˆ–Š‡’”‘†—…–†—”‹‰…‘‘‹‰Ǥ Step 5: COOK Cooking the meat to the desired Ž‡˜‡Ž‘ˆ†‘‡‡••Ǥ Step 6: CHILL Quickly chilling meat to 40°F ƒˆ–‡”…‘‘‹‰–‘”‡–ƒ‹ϐŽƒ˜‘”ƒ† ’”‡’ƒ”‡ˆ‘”ϐ‹ƒŽ’ƒ…‹‰Ǥ

Step 7: PACK ƒ…ƒ‰‹‰–Š‡…‘‘‡†„‡‡ˆˆ‘”†‡Ž‹˜‡”›Ǥ

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