Beef'n-Up Your Dinner Plate: Unlocking the Mystery of the Beef Counter Learn the Simple Techniques of Cooking Tender and Delicious Beef Every Time

By Chef David L. Bishop

While doing research for this book I was at the meat counter of a local grocery store when two ladies walked up and started to look for some steaks. They kept picking up and setting down selection after selection. One lady said to the other, Theres just too many cuts with the name steak on them. I dont know which ones are good for grilling. Her friend said, This one looks good, but its really thick. Picking up another selection she stated, This one is a lot thinner, but its too big, I think we want individual steaks. One of the ladies asked if I worked there. I said, No but I can help you. I explained what steaks would be best for grilling and would give them a juicy tender steak. They left with their selection, looking forward to grilling great steaks.
Dont let the beef counter be a mystery to you anymore! Beef is an expensive part of your grocery budget. BEEFN-UP your Dinner Plate will give you the confidence to make a meat selection, and explore many new dishes.

• Language: English
• Publisher: Xlibris US
• Release date: Jun 29, 2013
• ISBN: 9781483621036

Chef David L. Bishop

Chef David L. Bishop graduated from Johnson & Wales Culinary School in 1980. He has worked in a variety of restaurants and institutional food service operations. He has been a restaurant owner, caterer and a Culinary Arts Instructor. His passion is to teach others about the wonderful world of cooking.

Book preview

HOW TO USE THE BEEF BUYER’S GUIDE

1. Each page in the beef selection chapter is designed with one (1) beef cut per page with instructions for that cut of beef.

2. Each and every meat selection will have at least one proven recipe for you to prepare and enjoy.

Making a BEEF SELECTION

When you have a question and/or want to check a selection of beef, follow this section.

• Check BEEF INDEX for a beef name.

• Turn to the appropriate page. Set the selected page next to the beef cut in the display case.

• The picture in the book will look the same or very close to the beef cut you have selected.

• Look down the page at OTHER NAMES CALLED, COOKING METHODS, COOKING TIMES and AREAS OF INTEREST

• This will help you decide if this cut of beef is what you want.

MEAT INDEX

An alphabetical listing of all beef cuts by name called

NAME OF BEEF CUTS

Some beef cuts may be called by different names in different areas of the country or even in the same community. To help with this, we have tried to research all possible names of each beef cut. You will find this listing under the beef cut called OTHER NAMES CALLED. All beef cuts regardless of its name will be listed in the MEAT INDEX.

Example

• In the MEAT INDEX you will find:

Boneless top round steak

London broil

Top round steak

These three beef cuts have different names, but are the same cut. On page 121 you will find Top round steak listed under the beef picture. London broil and boneless round steak will be listed under OTHER NAMES CALLED.

COOKING TIMES

This is the estimated time it will take to cook each beef cut of average size. This will help in the selection process by allowing you to know how much time you will need to cook this beef cut. Remember to follow the time on each individual recipe, that time has been tested for you.

COOKING METHOD

This alone is the most important part of your beef selection process. Beef cuts vary in texture, tenderness, marbling and several other characteristics. Different cooking methods are required so you will end up with the best possible meal. CHAPTER 2 has been written to give you a step by step understanding of each cooking method.

On each beef selection page you will see the cooking methods listed that you can use for that cut. One beef cut may be cooked by many different methods, which allows you to be creative. When choosing a recipe use the cooking method given on this recipe for best results.

AREAS OF INTEREST

This area will give you important tips about each beef cut. Things to look for, special characteristics and ESTIMATED PRICE RANGE. Many beef cuts look very similar and have similar names. Pay close attention to this section when making your beef selection.

ESTIMATED PRICE RANGE

Supply and demand in an area, store specials, quality of beef cuts and locality make it difficult to give accurate prices. Please use the following guide to give you a general price per pound range. Most of the time fresh beef cuts are sold by the pound. Look for (price per lb) on the beef label.

$ 1.00 - $ 4.00 Low price range

$ 4.00 - $ 5.50 Medium price range

$ 5.50 - $ 7.50 Medium-high price range

$ 7.50 and up High price range

COOKING METHODS

This is the heart and soul of properly preparing any beef cut.

There are two main methods for cooking beef understanding these methods will help you cook delicious, tender beef.

MOIST HEAT

Understanding Moist Heat Cooking

Cooking in Liquids

Braising

Stewing

Soups

Simmering

Pouching

DRY HEAT

Understanding Dry Heat Cooking

Pan Frying

Sauteing

Roasting

Grilling

Oven broiling

Stir Frying

Pan Broiling

Microwaving

Slow Cookers

CHAPTER 2

MOIST HEAT COOKING METHODS

Moist heat cooking means preparing beef dishes by the adding of a liquid. With the presence of a liquid and the use of a tightly fitted cover, moisture is retained and used as part of tenderizing the beef. Cooking with moist heat is usually a longer method, using less direct heat. This helps in the retaining of the natural juices and adds flavor and color to the beef. With the presence of the moist heat the connective tissues of the beef are softened. This method of cooking is used for less tender cuts of beef.

*** BRAISING use:

* Whole cuts: less tender

* Steaks: less tender

* Diced or cubed beef: less tender

COOKING IN LIQUIDS

STEWING ***SIMMERING *** SOUPS

Cooking with liquid is another method for cooking with moist heat. This technique is used for less tender, more economical cuts of beef and for making soups and stews.

Cooking with liquids differs form braising in that the beef is COVERED with liquid and gently simmered over low heat until tender, with a tightly fitted lid, until tender.

• Simmering - use whole cuts; less tender

• Stewing - use small pieces; less tender

• Poaching - use tender cuts

BRAISING

Braising is a moist heat cooking method used for less tender, more economical cuts of beef.

Method

Remember: Mise en Place

* Pan with a tightly fitting lid, Choose right size pan for your meat selection, tongs.

* Oil, flour, herbs and spices as needed.

1. Over medium heat, with a small amount of oil, slowly brown the beef on all sides. (No oil will be needed for beef cuts with seam fat). This will seal in the natural juices, and develop flavor and color.

*** Option: You may dredge your beef in seasoned flour prior to browning.

2. Pour off excess fat, discard.

Note: Do not change pans at this time, unless you first deglaze the pan and save the natural juices.

3. Season the beef with salt, herbs and spices after the beef is browned unless the beef is coated with flour before browning.

4. Add a small amount of liquid. As little as 2 tablespoons may be used, however 1/4 to 1/2 cups is generally recommended, (consult your recipe). The liquid may be broth, water, wine, juice or other seasoned liquids. Cover with tightly fitting lid to provide a moist atmosphere for cooking. Cook slowly over a moderate heat or in the oven at

265° F to 345° F. DO NOT BOIL

5. This method of cooking beef can take 1-3 hours depending on the size, texture and selection of the beef cut.

6. Add vegetables to beef and liquid towards the end of cooking to prevent overcooking. Cover the pan and continue simmering until the beef is tender and vegetables are done.

Note: You can check the doneness of the beef and vegetables with a fork.

7. Remove the cooked meat and vegetables to a warm platter.

8. To make gravy or sauce thicken the liquid (natural juices) in the pan.

Measure the liquid and allow about 2 tablespoons of flour or cornstarch for each cup of liquid. Combine 2 tablespoons flour with 2 cup cold water; shake or stir well. Gradually combine flour and water mixture to the hot liquid, stirring constantly. Cook over medium heat until mixture boils and thickens, stirring constantly.

How to thicken through reduction, with the cooked meat and vegetables removed; increase the heat to medium high, and cook, uncovered, until liquid is reduced or slightly thickened.

132372-BISH-PBint.pdf

Items needed for braising

Tongs

Glass measuring cup

Heavy Dutch oven with tightly fitting lid

Large skillet with tightly fitting lid

SIMMERING, STEWING AND SOUPS

Simmering, stewing and soups are all prepared with the same method. The size of the beef cut may be a roast, steak or cubed beef. You will still use the same method. Remember to follow the precise instruction for the recipe you have selected.

Method

Remember: Mise en Place

* Pan with a tightly fitting lid, Chose right size pan for your meat selection, tongs, and spoon.

* Oil, flour, herbs and spices as needed.

1. Dredge beef lightly with herbs or seasoned flour, if desired.

2. Using a Dutch oven or skillet, with a small amount of oil, slowly brown the beef on all sides. Turn the pieces or roast occasionally to be sure they brown evenly. This will seal in the natural juices, and develop flavor and color. Remember to use a medium heat.

3. Pour off excess fat, discard.

Note: Do not change pans at this time, unless you first deglaze the pan and save the natural juices.

4. Cover the beef (or beef cubes) with liquids. The liquid may be water, broth, wine, juice or other seasoned liquid. The liquid may be hot or cold. Entirely covering the beef with liquid assures uniform cooking without having to turn the meat.

5. Season as desired.

6. Cover the pan with a tightly fitted lid and simmer until the beef is tender. DO NOT BOIL

7. This usually takes 2 to 3 hours depending on the size, texture and selection of the beef cut. Consult the recipe you are using for cooking times. Overcooking will shrink the beef and make it dry, detracting from the flavor and texture

SIMMERING, STEWING AND SOUPS

8. Add vegetables to meat and liquid towards the end of cooking time to prevent them from overcooking . Cover the pan and continue simmering until the beef is tender and vegetables are done.

Note: You can check the doneness of the beef and vegetables with a fork.

9. For large cuts of beef, remove the cooked meat and vegetables to a warm platter. For stews and soup do not remove the beef.

10. To make gravy or sauce thicken the liquid (natural juices) in the pan.

Measure the liquid and allow about 2 of tablespoons of flour or cornstarch for each cup of liquid. Combine 2 tablespoons flour with 2 cup cold water; shake or stir well. Gradually combine flour and water mixture to the hot liquid, stirring constantly. Cook over medium heat until mixture boils and thickens, stirring constantly.

11. How to thicken through reduction. With the cooked meat and vegetables removed; increase the heat to medium high and cook, uncovered, until liquid is reduced or slightly thickened.

Note : The first three steps may be eliminated for corned brisket or shank cross cut.

132372-BISH-PBint.pdf

Items needed for simmering, stewing and soups

tongs

spoon

glass measuring cup

heavy Dutch oven with tightly fitting lid

large skillet with tightly fitting lid

POACHING

Poaching is a quick cooking moist heat method suitable for tender beef roast such as rib eye or tenderloin, and less tender beef roast like the eye round or chuck eye.

132372-BISH-PBint.pdf

Method

Remember: Mise en Place

• Pan with tightly fitting lid, (choose right size pan for the meat