BEEF KNOWLEDGEBEEF KNOWLEDGE
Products knowledge training for new
kitchen staff
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Fresh beef has cream-colored fat
and bright red meat. The best beef
is marbled with fine strands of fat,
which bastes the meat as it cooks
and makes it tender and
juicy. Lower grades of beef have
thicker marbling or no marbling, so
the meat's tougher after you cook
it. Choice breeds include Angus,
Kobe, Chianina, and lean but tender
Piedmontese.
CHUCKCHUCK
RIBRIB
LOINLOIN
ROUNDROUND
BREAST & FLANKBREAST & FLANK
MISCELLANEOUSMISCELLANEOUS
CUTSCUTS
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The chuck section comes from the The chuck section comes from the
shoulder and neck of the beef, and it shoulder and neck of the beef, and it
yields some of the most flavourful and yields some of the most flavourful and
economical cuts of meat.economical cuts of meat. The The
downside is that these cuts tend to be downside is that these cuts tend to be
tough and fatty, and they have more tough and fatty, and they have more
than their fair share of bone and than their fair share of bone and
gristle.gristle. It's usually best to cook them It's usually best to cook them
slowly in a liquid.slowly in a liquid.
Synonyms: beef shoulder
CHUCKCHUCK
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= blade pot roast
= blade chuck roast
BLADE ROASTBLADE ROAST
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= chuck fillet steak
= chuck filet steak
= beauty steak
= chuck tender steak
= fish steak
CHUCK EYE STEAKCHUCK EYE STEAK
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= cross rib pot roast
= Boston cut
= English cut roast
= English roast
= thick rib roast
= bread and butter cut
= beef chuck cross rib pot roast
CROSS RIB ROASTCROSS RIB ROAST
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POT ROASTPOT ROAST
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Meat from the rib section tends to
be tender and well marbled with
the fat that makes steaks and
roasts juicy and flavorful. Rib
steaks and roasts are sometimes
called "prime rib" even when the
meat isn't good enough to be
graded "prime" by the USDA. It's
best not to marinate rib cuts.
RIBRIB
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= Delmonico steak
= Spencer steak
= market steak
= fillet steak
= beauty steak
RIBRIB--EYE STEAKEYE STEAK
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RIB ROASTRIB ROAST
small end rib roast
= sirloin tip roast
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LOINLOIN The loin yields the most tender and
expensive cuts of beef--but not the
most flavourful. The choicest portion is
the tenderloin, which is exquisitely
tender and lean. The top loin and
sirloin aren't as tender, but they're a bit
more flavourful. Cuts from the loin
require very little work to taste
great. Indeed, steak lovers consider it
almost a sacrilege to marinate them, or
to cook them beyond medium rare.
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= tenderloin steak
= fillet steak
= fillet de boeuf
= tender steak
FILET MIGNONFILET MIGNON
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PORTERHOUSE STEAKPORTERHOUSE STEAK
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SIRLOIN STEAKSIRLOIN STEAK
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TT--BONE STEAK BONE STEAK
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TOP SIRLOIN STEAKTOP SIRLOIN STEAK
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TRITRI--TIP ROASTTIP ROAST
= tri tip roast
= triangle-tip roast
= beef loin tri-tip roast
= sirloin tri-tip roast
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The round is a kind term for the The round is a kind term for the
rear end of the carcass.rear end of the carcass. Those Those
muscles are well exercised, so muscles are well exercised, so
round cuts tends to be a bit round cuts tends to be a bit
tougher and leaner tougher and leaner than cuts cuts
from the loin.from the loin. Round cuts do Round cuts do
well if they're cooked with moist well if they're cooked with moist
heat, and many of them can also heat, and many of them can also
be roasted, as long as they're be roasted, as long as they're
not overcooked. not overcooked.
ROUNDROUND
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TOP ROUND STEAKTOP ROUND STEAK
= London broil
= butterball steak
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ROUND STEAKROUND STEAK
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RUMP ROASTRUMP ROAST
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BREAST BREAST
& FLANK& FLANK The breast and flank yield an The breast and flank yield an assortment of cuts, including assortment of cuts, including
the flank steak, skirt steak, the flank steak, skirt steak,
hanger steak, brisket, and hanger steak, brisket, and
short ribs. short ribs.
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HANGER STEAKHANGER STEAK
= hanging tender
= butcher's steak
= butcher's tenderloin
= onglet
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FLANK STEAK FLANK STEAK
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SHORT RIBSSHORT RIBS
= flanken
= chuck short ribs
= barbecue ribs
= braising ribs
= English short ribs
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SKIRT STEAKSKIRT STEAK
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MISCELLANEOUSMISCELLANEOUS
CUTSCUTS
This category includes cuts taken from This category includes cuts taken from
different parts of the carcass, including different parts of the carcass, including
ground beef, stew meat, and soup ground beef, stew meat, and soup
bones. bones.
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BEEF BONESBEEF BONES
= beef soup bones
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BEEF SHANK BEEF SHANK
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CUBE STEAKCUBE STEAK
= cubed steak
= braising beef
= minute steak
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GROUND BEEFGROUND BEEF
= hamburger
= mince beef
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OXTAILOXTAIL
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STEW BEEFSTEW BEEF
= beef for stew
= diced beef
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