Advertisement
| beef primal cuts diagram: The Cook's Illustrated Meat Book Cook's Illustrated, 2014-10-01 Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases |
| beef primal cuts diagram: The Whole Beast: Nose to Tail Eating Fergus Henderson, 2004-03-30 The Whole Beast: Nose to Tail Eating is a certified foodie classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat on the wild side -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, Nose to Tail Eating -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream. |
| beef primal cuts diagram: Whole Beast Butchery Ryan Farr, Brigit Legere Binns, 2011-11-16 DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market. |
| beef primal cuts diagram: Butchering Beef Adam Danforth, 2014-01-01 With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and creating market cuts of meat. |
| beef primal cuts diagram: The Gourmet Butcher's Guide to Meat Cole Ward, 2014 Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional do-it-yourself books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement. |
| beef primal cuts diagram: Butchering Poultry, Rabbit, Lamb, Goat, and Pork Adam Danforth, 2014-03-11 Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat. |
| beef primal cuts diagram: Improving the Safety of Fresh Meat J Sofos, 2005-07-30 The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. - Learn how to identify and control hazards at all stages in the supply chain - An authoritative reference on reducing microbial and other hazards in raw and fresh red meat - Understand the necessity for effective intervention at each production process |
| beef primal cuts diagram: Guidebook for the Preparation of HACCP Plans , 1997 |
| beef primal cuts diagram: MEAT CUTS AND MUSCLE FOODS HOWARD J. SWATLAND, 2023 |
| beef primal cuts diagram: Lawrie's Meat Science R. A. Lawrie, David Ledward, 2014-01-23 Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry |
| beef primal cuts diagram: The Beef Book Urner Barry, 2014-11-01 |
| beef primal cuts diagram: The Nasty Bits Anthony Bourdain, 2008-12-10 New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. |
| beef primal cuts diagram: The Market Assistant Thomas Farrington De Voe, 1867 |
| beef primal cuts diagram: Haccp in the Meat Industry M. Brown, 2000-09-22 The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing. |
| beef primal cuts diagram: The New Sugar Busters! H. Leighton Steward, Morrison Bethea, M.D., Sam Andrews, M.D., Luis Balart, M.D., 2009-08-26 WIN THE FIGHT AGAINST FAT–THE SUGAR BUSTERS!® WAY When SUGAR BUSTERS! hit the shelves almost five years ago, it quickly became a diet and lifestyle phenomenon. The millions of people across the country on the SUGAR BUSTERS! plan discovered that by simply choosing the correct carbohydrates and lowering their sugar intake, they could shed the pounds they failed to lose with other diets. Now the weight-loss program that swept the nation has been completely revised and updated–incorporating all the newest nutritional findings, health statistics, and scientific studies, and featuring all-new, easy-to-follow recipes and meal plans. Among the wealth of new material in this edition, you’ll find amazing testimonials from men and women who are losing weight and feeling fit the SUGAR BUSTERS! way; frequently asked questions and helpful answers; the latest on diabetes–and how SUGAR BUSTERS! can help prevent it; essential facts on women, weight loss, and nutrition; and new tips, updated charts, and practical exercise suggestions. So arm yourself with the facts and get the figure you’ve always wanted. When it comes to optimal wellness on the SUGAR BUSTERS! program, it’s survival of the fittest–a way of life in which everybody wins! |
| beef primal cuts diagram: Primal Cuts Marissa Guggiana, 2020-03-31 Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen—Primal Cuts: Cooking with America’s Best Butchers is their modern meat bible. Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals—butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do. • 50 Profiles and Portraits of America’s Best Butchers • 100 Meat Recipes for the Home Cook • Practical Advice on Techniques and Tools • Hundreds of Diagrams, Illustrations, and Photos • Home Butchering How-To • Tons of Trade Secrets |
| beef primal cuts diagram: The Food Lab: Better Home Cooking Through Science J. Kenji López-Alt, 2015-09-21 A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award The one book you must have, no matter what you’re planning to cook or where your skill level falls.—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. |
| beef primal cuts diagram: Primal Cut Ed O'Connor, 2015-03-19 Eight years ago, the national tabloids had a feeding frenzy over the 'Primal Cut' killings. The Garrod brothers, East End butchers, had turned their expertise to rendering human flesh. The case made DS Alison Dexter notorious. She identified the murderers and ended their orgy of killing, but in the process took what Bartholomew Garrod most valued: his brother's life. With her career in ruins and her personal safety in jeopardy, Dexter was transferred to Cambridgeshire. Now Dexter finds herself drawn into an investigation probing the underbelly of the area's crime scene - bare-knuckle boxing, dog fights and murder. As she gets closer to the truth, it's clear Garrod hasn't forgotten the debt she owes him - he wants his pound of flesh and will do whatever it takes to get it. |
| beef primal cuts diagram: The Art of Beef Cutting Kari Underly, 2011-08-16 The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication. |
| beef primal cuts diagram: Meathead Meathead Goldwyn, Rux Martin, 2016-05-17 New York Times Bestseller Named 22 Essential Cookbooks for Every Kitchen by SeriousEats.com Named 25 Favorite Cookbooks of All Time by Christopher Kimball Named Best Cookbooks Of 2016 by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named 100 Best Cookbooks of All Time by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more. |
| beef primal cuts diagram: On Food and Cooking Harold McGee, 2007-03-20 A kitchen classic for over 35 years, and hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastronomy. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. |
| beef primal cuts diagram: The Sexual Politics of Meat (20th Anniversary Edition) Carol J. Adams, 2010-05-27 > |
| beef primal cuts diagram: Handbook of Meat and Meat Processing, Second Edition Y. H. Hui, 2012-01-11 Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel. |
| beef primal cuts diagram: Poultry Meat Processing and Quality G Mead, 2004-06-01 Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues |
| beef primal cuts diagram: The Keto Guido Cookbook Vinny Guadagnino, 2019-09-24 Scrumptious recipes (and tasty stories) from Vinny G--the Keto Guido. Start losing weight and getting healthy with the Keto Guido--Vinny Guadagnino. The former star of The Jersey Shore and current keto aficionado will help you forget the food pyramid, love what you eat, and start looking--and feeling--great. Discover ketogenic diet tips (and plenty of fantastic stories) from Vinny G's wild and exciting life. Over 100 recipes show you a good diet doesn't mean giving up yummy foods. New to the ketogenic diet? No worries! Vinny teaches you everything you need to know to kickstart your diet with an easy 7-day meal plan. This complete guide to the ketogenic diet includes: Keto made simple--Find out what to eat, what to skip, what to stock, and what to chuck from a ketogenic diet source you can trust--the one and only Keto Guido. 105 amazing recipes--Cook up mouthwatering meals that'll satisfy your cravings for delicious foods (including dishes inspired by American-Italian classics) and keep you looking fit and fine. Fun and inspiring stories--Vinny G shares everything he's learned about sticking with a ketogenic diet, finding success, and the joy of home-cooked meals. Discover the most entertaining (and most flavorful) way to start a ketogenic diet with the Keto Guido. |
| beef primal cuts diagram: Meat Quality Analysis Ashim Kumar Biswas, Prabhat Mandal, 2019-08-21 Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. - Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat - Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation - Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods |
| beef primal cuts diagram: The Fireless Cook Book Margaret Johnes Mitchell, 2022-10-27 This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. |
| beef primal cuts diagram: HACCP in Meat, Poultry, and Fish Processing A. M. Pearson, T. R. Dutson, 2012-12-06 The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards. |
| beef primal cuts diagram: Handbook of Poultry Science and Technology, Secondary Processing Isabel Guerrero-Legarreta, Alma Delia Alarcón-Rojo, Christine Alvarado, Amarinder S. Bawa, Francisco Guerrero-Avendaño, Janne Lundén, Lisa McKee, José Angel Pérez-Alvarez, Yoshinori Mine, Casey M. Owens, Joe M. Regenstein, Marcelo R. Rosmini, Jorge Soriano-Santos, J. Eddie Wu, 2010-03-30 A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms |
| beef primal cuts diagram: Jungle Ways William Seabrook, 2017-04-09 In 1930, adventurer William Seabrook traveled through Africa including to places that were then French West Africa, but now form Ghana, the Ivory Coast, Liberia, Guinea, Male, Bukina Faso, Niger and Togo. William Seabrook witnessed witchcraft, cannibalism and possibly human sacrifice. He came back with pictures to prove it. This book describes his adventures and experiences on a trip starting from Grand-Bassam in Ivory Coast, and where he crossed all of West Africa up to Timbuktu on the South edge of the Sahara Desert and back. The places he visited as described in this book now include major cities in Central Africa, in some cases with over a million in population. These include Bandiagara, Mopti, and Timbuktu, Mali, Ouagadougou, Burkina Faso, Bobo-Dioulasso, Burkina Faso, and Grand-Bassam, Ivory Coast. You can find these places on Wikipedia. |
| beef primal cuts diagram: Cattle and Dairy Farming .. United States Bureau of Foreign Comm, 2023-07-18 This book provides valuable insights into the practices and techniques involved in cattle and dairy farming, based on years of research and experience by the United States Bureau of Foreign Commerce. It covers topics such as breeding, feeding, and disease management, as well as marketing and exporting. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. |
| beef primal cuts diagram: Biggle Swine Book Jacob Biggle, 1912 |
| beef primal cuts diagram: Martha Stewart's Cooking School Martha Stewart, 2011-12-20 Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen. This best-selling cookbook originally inspired Martha Stewart's beloved PBS series of the same name and includes some of the recipes the show featured in its first seasons. |
| beef primal cuts diagram: Meat Processing Technology for Small- to Medium-scale Producers Gunter Heinz, 2007 |
| beef primal cuts diagram: Cutting of Beef , 1943 |
| beef primal cuts diagram: Handbook of Meat and Meat Processing Y. H. Hui, 2012-01-11 Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati |
| beef primal cuts diagram: Interventions for the Control of Non-typhoidal Salmonella Spp. in Beef and Pork Food and Agriculture Organization of the United Nations, 2016 Non-typhoidal Salmonella spp. are estimated to cause 93.8 million cases of acute gastroenteritis and 155,000 deaths globally each year, approximately 85% of which are estimated to be foodborne, establishing Salmonella as having a significant public health and economic impact on society. Pork products are among the top food-borne sources of Salmonella globally, while beef products have been implicated in several large outbreaks in recent years. Contamination of beef and pork with Salmonella can also have a negative impact on the agri-food and trade sectors due to costly recalls of products and by limiting market access. FAO and WHO have undertaken a systematic review of the available evidence on interventions to control Salmonella in beef and pork from primary production through processing. This information was then considered by an expert meeting which provided recommendations on efficacious interventions. This report presents the outcome of those deliberations as well as the review of studies on which the discussions were based, providing the reader with a wealth of up to date information on the currently available interventions for the control of Salmonella in beef and pork.--Publisher's description. |
| beef primal cuts diagram: Meat, Fish & Poultry: Martha Stewart's Cooking School, Lesson 3 Martha Stewart, 2011-12-20 Martha Stewart’s Cooking School Now a PBS Series Lesson 3 is a culinary master class in the techniques essential to prepping and cooking meat, fish, and poultry, with 14 video demonstrations to guide you on cutting up a chicken, filleting a fish, roasting a rack of lamb, and more, along with 64 recipes and dozens of color step-by-step photographs. Arranged by cooking technique, this lesson explores the fundamentals for roasting, grilling, braising, stewing, steaming, poaching, simmering, sautéing, stir-frying, and frying, and teaches you how to apply these techniques to various types of meat, fish, and poultry. Video demonstrations by food editor Sarah Carey will show you how to cut up a chicken, braise a pork shoulder, steam fish in parchment, pan sear a steak, and more. Then, practice your skills with 64 recipes and variations for tempting classics such as the Perfect Roast Turkey with Perfect Gravy and Chestnut Stuffing; Braised Fish with Fennel and Tomato; Lobster Rolls; and Buttermilk Fried Chicken. You’ll also find information on meat cuts and cooking temperatures, carving a chicken, frenching a rack of lamb, preparing confit (a method of salting and preserving), grinding your own meats, and preparing pre- and post-grilling flavor enhancers, such as rubs, marinades, salsas, and chutneys. Lesson 3 includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and much more. |
| beef primal cuts diagram: Martha Stewart's Cooking School (Enhanced Edition) Martha Stewart, 2011-12-20 This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen. |
| beef primal cuts diagram: The Butcher's Guide Jimmy Kerstein, 2013-11-12 We humans have long enjoyed the satisfying experience of cooking and eating meat. We all seem to have memories of our favorite meat-eating experiences. What makes these meat dishes better? Is it the way they are cooked? Is it a better cut of meat that makes them better? How can we recreate the dishes? I spent close to forty years in the retail meat business. My biggest joy during these years was sharing my accumulated knowledge with customers, helping them to choose the right product at the right price. I have written The Butcher's Guide to share this same knowledge with a larger audience. Today's strong interest in enjoying cooking, along with the economic benefits of saving money, tells me the time is right for such a book. Changes in the retail meat industry are also reasons to supply today's consumers with better information. As the meat production process is streamlined, skilled butchers are being replaced by less expensive, unskilled workers. The butcher behind the meat case is no longer a source of information. My love of cooking was inspired by my mother. Unlike most families, which eat the same dozen meals over and over again, my mother was always making something new and different. I share her passion for cooking. I like to stretch my cooking talents to make a variety of dishes. The Butcher's Guide has information for a large audience, from foodies to families looking to save money on their meat purchases. |
The Best Beef Stroganoff - Food Network
Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, …
75 Ground Beef Recipes That Take the Guesswork Out of Dinner
Apr 10, 2025 · Discover easy ground beef recipes from Food Network, including burgers, meatloaf, Bolognese, and shepherd’s pie—family favorites you'll make on repeat.
Roast Beef Recipes - Food Network
Jun 9, 2025 · Roast beef is a nostalgic standby that conjures home. Pick from our chefs' most popular roast beef recipes and make a weeknight supper special.
Cattle & Beef | Economic Research Service - USDA ERS
Jan 8, 2025 · Nevertheless, the United States is a net beef importer, purchasing lower-value, grass-fed beef destined for processing. The U.S. industry is roughly divided into two production …
25 Best Beef Tenderloin Recipes & Ideas | Food Network
Dec 15, 2022 · Beef Tenderloin with Roasted Wild Mushrooms This impressive dinner is the comfort food we all need in winter months. It’s simple, easy and feeds a crowd, which makes this recipe a …
Cattle & Beef - Statistics & Information | Economic Research Service
Jan 8, 2025 · 1 Total amount of beef used in the domestic market on a carcass weight basis. 2 Amount of the carcass estimated to cutout to retail cuts. This is 70 percent of the total …
Concentration in U.S. Meatpacking Industry and How It Affects ...
Jan 25, 2024 · During the industry’s late 20th century consolidation, U.S. beef consumption and production grew slowly. A decline in per capita consumption was only partly offset by a growing …
Livestock and Meat Domestic Data | Economic Research Service
May 28, 2025 · The Livestock & Meat Domestic Data contains current and historical data on pork, beef, veal, and poultry, including production, supply, utilization, and farm prices.
39 Brisket Recipes That Will Make Your Mouth Water - Food Network
Mar 17, 2025 · Beef Brisket With hundreds of 5-star reviews, this tender braised brisket is a must-try. The secret to its flavor is a simple rosemary-garlic paste that covers the meat and vegetables …
Meat Price Spreads | Economic Research Service - USDA ERS
5 days ago · In addition, retail prices are provided for beef and pork cuts, turkey, whole chickens, eggs, and dairy products. These data are summary statistics meant to measure national average …
The Best Beef Stroganoff - Food Network
Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, …
75 Ground Beef Recipes That Take the Guesswork Out of Dinner
Apr 10, 2025 · Discover easy ground beef recipes from Food Network, including burgers, meatloaf, Bolognese, and shepherd’s pie—family favorites you'll make on repeat.
Roast Beef Recipes - Food Network
Jun 9, 2025 · Roast beef is a nostalgic standby that conjures home. Pick from our chefs' most popular roast beef recipes and make a weeknight supper special.
Cattle & Beef | Economic Research Service - USDA ERS
Jan 8, 2025 · Nevertheless, the United States is a net beef importer, purchasing lower-value, grass-fed beef destined for processing. The U.S. industry is roughly divided into two …
25 Best Beef Tenderloin Recipes & Ideas | Food Network
Dec 15, 2022 · Beef Tenderloin with Roasted Wild Mushrooms This impressive dinner is the comfort food we all need in winter months. It’s simple, easy and feeds a crowd, which makes …
Cattle & Beef - Statistics & Information | Economic Research Service
Jan 8, 2025 · 1 Total amount of beef used in the domestic market on a carcass weight basis. 2 Amount of the carcass estimated to cutout to retail cuts. This is 70 percent of the total …
Concentration in U.S. Meatpacking Industry and How It Affects ...
Jan 25, 2024 · During the industry’s late 20th century consolidation, U.S. beef consumption and production grew slowly. A decline in per capita consumption was only partly offset by a …
Livestock and Meat Domestic Data | Economic Research Service
May 28, 2025 · The Livestock & Meat Domestic Data contains current and historical data on pork, beef, veal, and poultry, including production, supply, utilization, and farm prices.
39 Brisket Recipes That Will Make Your Mouth Water - Food …
Mar 17, 2025 · Beef Brisket With hundreds of 5-star reviews, this tender braised brisket is a must-try. The secret to its flavor is a simple rosemary-garlic paste that covers the meat and …
Meat Price Spreads | Economic Research Service - USDA ERS
5 days ago · In addition, retail prices are provided for beef and pork cuts, turkey, whole chickens, eggs, and dairy products. These data are summary statistics meant to measure national …
