Updated beef ho with pict final version 13 11

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Handling & Cooking Beef Course Objectives In this course you will learn: 

To identify the primal, subprimal and fabricated cuts of beef

How to perform basic butchering procedures

Nutritional value of beef

How to prepare beef for cooking

How to apply various cooking methods to common cuts of beef

Classic flavor combinations for beef

Prefabricated products are readily available. But performing some basic fabrication procedures in the kitchen saves money and allows chefs to cut the meat to their exact specifications. Each primal and subprimal cut has its own distinct characteristics. The primal rib, short loin and sirloin produce the most popular and most expensive cuts of beef. Once the beef is properly fabricated, choose the appropriate dry-heat, moist-heat or combination cooking method for that cut. Antonin Carême once said that "beef is the soul of cooking." It is also the most popular meat consumed and undoubtedly will play an important role on almost any menu. Beef's assertive flavor stands up well to most any sauce and seasonings.

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Introduction Beef is the meat of domesticated cattle. Most of the beef we eat comes from steers, which are male cattle castrated as calves and specifically raised for beef. The beef we are eating is leaner than that of years past, thanks to advances in animal husbandry and closer trimming of exterior fat.

Primal and Subprimal Cuts of Beef After the steer is slaughtered, it is cut into four pieces (called quarters) for easy handling. This is done by first splitting the carcass down the backbone into two bilateral halves. Each half is divided into the forequarter (the front portion) and the hindquarter (the rear portion) by cutting along the natural curvature between the 12th and 13th ribs. The quartered carcass is then further reduced into the primal cuts and the subprimal and fabricated cuts. The primal cuts of beef are the chuck, brisket and shank, rib, short plate, short loin, sirloin, flank and round. It is important to know the location of bones when cutting or working with meats. This makes meat fabrication and carving easier and aids in identifying cuts. An entire beef carcass can range in weight from 225 to more than 360 kg.

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The skeletal structure of a steer

The primal cuts of beef

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Terminology Cattle is the collective name for all domesticated oxen.

Cattle are classified as follows: Bulls are male cattle, usually not raised to be eaten. Calves are young cows or bulls popular for their meat. Cows are female cattle after their first calving, raised principally for milk and calf production. In France, cows are used for beef when they are no longer needed for milk. Heifers are young cows or cows before their first calving. Heifer meat and organs are becoming increasingly popular as a food source. Stags are male cattle castrated after maturity, principally used for dog food. Steers are male cattle castrated prior to maturity and principally raised for beef. Boxed beef is an industry terminology for primal and subprimal cuts of beef that are vacuum sealed and packed into cardboard boxes for shipping from the packing plant to retailers and food service operations. Certified Angus Beef is a prand created in 1978 to distinguish the highestquality beef produced from descendants of the black, hornless Angus cattle of Scotland. Kobe beef is an exclusive type of beef traditionally produced in Kobe, Japan. Wagyu cattle are fed a special diet, which includes beer to stimulate the animal's appetite during summer months. The animals are massaged with sake to relieve stress and muscle stiffness in the belief that calm, contented cattle produce better-quality meat. This special treatment produces meat that is extraordinarily tender and full-flavored, and extraordinarily expensive.

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Forequarter

Chuck The primal chuck is the animal's shoulder; it accounts for approximately 28 percent of carcass weight. It contains a portion of the backbone, five rib bones and portions of the blade and arm bones. Because an animal constantly uses its shoulder muscles, chuck contains a high percentage of connective tissue and is quite tough. This tough cut of beef, however, is one of the most flavorful. The primal chuck is used less frequently than other primal cuts in food service operations. If cooked whole, the chuck is difficult to cut or carve because of the large number of bones and relatively small muscle groups that travel in different directions. The primal chuck produces several fabricated cuts: cross rib pot roast, chuck short ribs, cubed or tenderized steaks, stew meat and ground chuck. Because the meat is less tender, the fabricated cuts usually benefit from moist-heat cooking or combination cooking methods such as stewing and braising. There are exceptions, however. The beef industry is developing new products from underutilized cuts of meat. Flat iron comes from the top shoulder of the chuck and is one such cut gaining in popularity as an alternative steak suitable for dry-heat cooking.

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Brisket and Shank The brisket and shank are located beneath the primal chuck on the front half of the carcass. Together, they form a single primal that accounts for approximately 8 percent of carcass weight. This primal consists of the steer's breast (the brisket), which contains the ribs and breastbone, and its arm. (the foreshank), which contains only the shank bone. The ribs and breast bone are always removed from the brisket before cooking. The boneless brisket is very tough and contains a substantial percentage of fat, both intermuscular and subcutaneous. It is well suited for moist-heat and combination cooking methods such as simmering or braising. It is often pickled or corned to produce corned beef brisket, or cured and peppered to make pastrami. Beef foreshanks are very flavorful and high in collagen. Because collagen converts to gelatin when cooked using moist heat, foreshanks are excellent for making soups and stocks. Ground shank meat is often used to help clarify stocks into consommĂŠs because of its rich flavor and high collagen content.

Rib The primal beef rib accounts for approximately 10 percent of carcass weight. It consists of ribs 6 through 12 as well as a portion of the backbone. This primal is best known for yielding roast prime rib of beef. The name prime rib reflects the fact that it constitutes the majority of the primal cut.

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The eye meat of the rib (the center muscle portion) is not a well-exercise muscle and therefore is quite tender. It also contains large amounts of marbling compared to the rest of the carcass and produces rich, full-flavored roasts and steaks. Although roasting the eye muscle on the rib bones produces a moister roast, the eye meat can be removed to produce a boneless rib eye roast or cut into rib eye steaks. The rib bones that are separated from the rib eye meat are quite meaty and flavorful and can be served as barbecued beef ribs. The ends of the rib bones that are trimmed off the primal rib to produce the rib roast are known as beef short ribs. They are meaty and are often served as braised beef short ribs.

Short Plate The short plate is located directly below the primal rib on a side of beef; it accounts for approximately 9 percent of the overall weight of the carcass. The short plate contains rib bones and cartilage and produces the short ribs and skirt steak. Short ribs are meaty, yet high in connective tissue, and are best when braised. Skirt steak is often marinated and grilled as fajitas. Other, less meaty portions of the short plate are trimmed and ground.

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HindQuarter Short Loin The short loin is the anterior (front) portion of the beef loin. It is located just behind the rib and becomes the first primal cut of the hindquarter when the side of beef is divided into a forequarter and hindquarter. It accounts for approximately 8 percent of carcass weight. The short loin contains a single rib, the 13th, and a portion of the backbone. With careful butchering, this small primal, can yield several subprimal and fabricated cuts, all of which are among the most tender, popular and expensive cuts of beef. The loin eye muscle, a continuation of the rib eye muscle, runs along the top of the T-shaped bones that form the back-bone. Beneath the loin eye muscle on the other side of the backbone is the tenderloin, the most tender cut of all. When the short loin is cut in cross-sections with the bone in, it produces starting with the rib end of the short loin - club steaks (which do not contain any tenderloin), T-bone steaks (which contain only a small portion of tenderloin) and porterhouse steaks (which are cut from the sirloin end of the short loin and contain a large portion of tenderloin). The whole tenderloin can also be removed and cut into chateaubriand, filet mignon and tournedos. A portion of the tenderloin is located in the sirloin portion of the loin. When the entire beef loin is divided into the primal short loin and primal sirloin, the large end of the tenderloin (the butt tenderloin) is separated from the remainder of the tenderloin and remains in the sirloin; the smaller end of the tenderloin (the short tenderloin) remains in the short loin. If the tenderloin is to be kept whole, it must be removed before the short loin and sirloin are separated. The loin eye meat can be removed from the bones, producing a boneless strip loin, which is very tender and can be roasted or cut into boneless strip steaks.

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Sirloin The sirloin is located in the hindquarter, between the short loin and the round. It accounts for approximately 7 percent of carcass weight and contains part of the backbone as well as a portion of the hip bone. The sirloin produces bone-in or boneless roasts and steaks that are flavorful and tender. With the exception of the tenderloin, portion, however, these subprimals and fabricated cuts are not as tender as those from the strip loin. Cuts from the sirloin are cooked using dry-heat methods such as broiling, grilling or roasting.

Flank The flank is located directly beneath the loin, posterior to (behind) the short plate. It accounts for approximately 6 percent of carcass weight. The flank contains no bones. Although quite flavorful, it is a less tender cut with a good deal of fat and connective tissue. Flank meat is usually trimmed and ground, with the exception of the flank steak or London broil. The flank also contains a small piece of meat known as the hanging tenderloin. Although not actually part of the tenderloin, it is very tender and can be cooked using any method.

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Round The primal round is very large, weighing as much as 90 kg and accounting for approximately 24 percent of carcass weight. It is the hind leg of the animal and contains the round, aitch, shank and tail bones. Meat from the round is flavorful and fairly tender. The round yields a wide variety of subprimal and fabricated cuts: the top round, outside round, eye round (the outside round and the eye round together are called the bottom round), knuckle and shank. Steaks cut from the round are less tender, but because they have large muscles and limited intermuscular fat, the top round and knuckle make good roasts. The bottom round is best when braised. The hindshank is prepared in the same fashion as the foreshank.

Beef Round Rump and Shank Partially Removed (Steamship Round)

Cross cut of muscles in a whole round

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Organ Meats Several organ meats are used in food service operations. This group of products is known as offal. It includes the heart, kidney, tongue, tripe (stomach lining) and oxtail. Offal benefit from moist-heat cooking and are often used in soup, stew or braised dishes.

Nutrition Beef is a major source of protein and the primary food source of zinc as well as B vitamins, trace minerals and other nutrients. While well-marbled beef does contain a high percentage of saturated fat, lean cuts of beef such as eye round and top round roasts, top sirloin and shoulder pot roast have less fat than chicken thighs, a standard level of comparison. Excess fat should be trimmed as much as possible before cooking and serving.

Classic Flavor Combinations for Beef Antonin CarĂŞme once said that "beef is the soul of cooking." It is also the most popular meat consumed. Beef's flavor stands up well to most any sauce and seasoning. From pungent basil pesto on grilled steak to the assertive flavors of chili powder in a hearty stew, beef shines in robust preparations. Yet tender cuts such as the loin marry well with such subtle sauces as BĂŠarnaise or red wine reductions.

Butchering Procedures Although many food service operations buy their beef previously cut and portioned, it is still important for a chef to be able to fabricate cuts of beef and perform basic butchering tasks.

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ďƒ˜ Procedure for Cutting a New York Steak from a Boneless Strip Loin

1 Square up the strip loin by trimming off the lip so it extends 2.5 to 5 centimeters from the eye muscle.

2 Turn the strip over and trim off any fat or connective tissue.

3 Turn the strip back over and trim the fat covering to a uniform thickness of 6 millimeters.

4 Cut the steaks to the thickness or weight desired.

5 The eye meat of steaks located on the sirloin end of the strip of connective tissue. Steaks cut from this area are called vein steaks and are inferior to steaks cut from the rib end of the strip.

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ďƒ˜ Procedure for Trimming a Full Beef Tenderloin and Cutting it into Châteaubriand, Filet Mignon and Tender Tips

1 Cut and pull the excess fat from the entire tenderloin to expose the meat.

2 Remove the chain muscle from the side of the tenderloin.

(Although it contains much connective tissue, the chain muscle may be trimmed and the meat used as tenderloin trimmings in various dishes.)

3 Trim away all of the fat and silverskin. Do so by loosening a small piece of silverskin; then, holding the loosened silverskin tightly with one hand, cut it away in long strips, angling the knife up toward the silverskin slightly so that only the silverskin is removed and no meat is wasted.

4 Cut the tenderloin as desired into (left to right) tips, châteaubriand, filet mignon, tournedos, tips, and tenderloin tips.

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ďƒ˜ Procedure for Butterflying Meats Many cuts of boneless meats such as tenderloin steaks and boneless pork chops can be butterflied to create a thinner cut that has a greater surface area and cooks more quickly.

1 Make the first cut nearly all the way through the meat, keeping it attached by leaving approximately 6 millimeters uncut.

2 Make a second cut, this time cutting all the way through, completely removing the steak from the tenderloin.

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Using Common Cuts of Beef Primal

Subprimal or Fabricated Cut

Chuck

Top blade (flat iron) Dry heat (broil or grill)

Steak; fajitas

Chuck roll, tied

Combination (braise; stew)

Pot roast; beef stew

Stew meat

Combination (stew)

Beef stew

Ground beef

Dry heat (broil or grill; roast) Hamburgers; meatloaf Combination (braise; stew) Chili con carne; beef stews Moist heat (simmer) Corned beef; New England boiled dinner

Brisket and shank

Brisket Shank

Cooking Methods

Serving Suggestions

Combination (braise)

Pot roast

Combination (braise) Rib

Oven-ready rib roast Dry heat (roast)

Shredded beef for tamales or hash Roast prime rib

Short plate

Rib eye roll Skirt steak

Dry heat (roast) Dry heat (broil or grill)

Roast prime rib Steak; fajitas

Short ribs Porterhouse or T-bone steaks

Combination (braise) Dry heat (broil or grill)

Braised short ribs Steaks

Strip loin

Dry heat (broil or grill; roast; New York steak; minute steak; sautĂŠ) entrecĂ´te bordelaise

Tenderloin

Short loin

Sirloin

Top sirloin butt

Dry heat (broil or grill; roast) Tournedos Rossini; beef Wellington Dry heat (broil or grill; roast) Steak; roast beef

Flank

Tri tip Flank steak

Dry heat (broil or grill; roast) Steak; stir-fry; fajitas Dry heat (broil or grill) London broil

Steamship round

Combination (braise) Dry heat (roast)

Braised stuffed flank steak Roast beef

Top (inside) round

Dry heat (roast)

Roast beef

Combination (braise)

Braised beef roulade

Round

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Anecdote: Fifteen Seconds of Flame – A Steak's Own Story Every chef knows that when you cook a good steak, you have to make painful compromises. You learn to blast it at high temperatures because you need more than 150°C to produce a crust with those rich, caramelized flavors that form like magic from the meat's natural sugars and amino acids. (Scientists call this process the Maillard reaction, named for the French physician who, almost a century ago, was the first to investigate similar reactions between proteins and sugars in the human body.) But you don't want the steak's interior to go much above 57°C because that's the temperature at which it stays juicy. Above that, the strands of proteins in the muscle fibers contract so much that they start to squeeze out their juices. Renowned food science author Harold McGee shocked the cooking world in 1984 when he used these principles to demonstrate that searing meat at high heat does precisely the opposite of "sealing in" those juices-it starts to dry them out. So what usually happens when you throw your steak on the fire? You end up with a great Maillard crust, a juicy rare or rosy center-and then there's a dry, chewy "gray zone" in between. McGee had a hunch that computers could figure out a satisfactory solution. He figured some Silicon Valley scientists could modify some mathematical simulation software to study how heat moves through meat. They could. McGee ran hundreds of simulations, in effect asking the computer: What's the best way to get the heat to diffuse through the meat so it cooks as fast and evenly as possible? The computer told them that chefs are cooking their steaks, well, wrong. The computer simulation shows that when you throw a steak on the fire and just let it sit there, sizzling away, and then you flip the meat only once before you serve it, you're messing with the heat diffusion. There's such a huge difference between the temperatures on the side that's facing the fire and the side that's turned away that the heat inside your steak fluxes allover the place. (This applies only to beef.) "But," McGee says, "the computer model shows that if you keep flipping the meat as you cook it, the heat diffuses through the meat much more evenly, so it cooks much more evenly. Our study suggests that the optimum flipping time is every 15 seconds." Every 15 seconds? "Maybe that's a little extreme; it might be inconvenient," McGee says, laughing. "The computer model shows that flipping the meat every 30 seconds will work almost as well." And another recent study, at Lawrence Livermore National Laboratory, shows that frequent flipping makes steaks more healthful, too: It reduces the amount of carcinogenic compounds that can be generated when you cook over high heat by as much as 75 percent. Daniel Zwerdling is a Senior Correspondent with National Public Radio. This material originally appeared in Gourmet Magazine

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Recipe Filet of Beef with Coffee Beans Chef-Owner Robert Del Grande Ingredients Yield: 6 Servings 1 5g 5g 30 g 30 g 15 g 0.5 g

22 g 600 g 60 g 5g 5g

Beef tenderloin Salt Black pepper Virgin olive oil Coffee beans, ground very fine Cocoa powder Cinnamon, ground Pasilla chile broth: Whole butter White onions, roughly chopped Garlic cloves, whole, peeled Pasilla chiles(dried Anaheim chiles), stemmed, seeded, torn into large pieces White corn tortilla, shredded Chicken stock Cooking cream Salt Brown sugar

1 Kg 8g 180 g 180 g 2 15 g 120 g As needed for garnish

Creamy white grits with bitter greens: Water Salt White grits (white cornmeal), coarse Yellow onion, minced Garlic cloves, minced Whole butter Arugula (or other bitter greens), roughly chopped Cilantro sprigs

15 g 240 g 6 15 g

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Method: Roasting 1. Trim the beef tenderloin, removing all silverskin. Cut a 0.9 to 1.1 kilogram piece from the large (butt) end of the tenderloin. Tie this filet with butcher's twine at 1.2-centimeter intervals. Rub the filet with salt and pepper, then rub it with the oil. 2. Stir together the coffee, cocoa powder and cinnamon. Spread the mixture on a work surface and roll the filet in it in order to coat the beef evenly. Allow the beef to marinate for approximately 30 minutes. 3. To prepare the pasilla chile broth, heat a medium saucepan over mediumhigh heat. Add the butter and sauté the onions and garlic until browned. Add the pasilla chiles and tortilla pieces and sauté until golden brown. 4. Add the stock and bring to a boil. Reduce to a simmer, cover loosely and cook for 10 minutes. Remove from the heat and cool. Purée the sauce in a blender until smooth and strain through a china cap. Add the cream, salt and brown sugar and stir to combine. The sauce should not be very thick; thin it with additional stock or water if necessary. Hold for service. 5. To prepare the grits and greens, bring the water to a boil in a heavybottomed saucepot. Add the salt and stir in the grits. Cover the pot and simmer gently, stirring every 2 to 3 minutes until the water is absorbed and the grits are tender, approximately 20 minutes. 6. In a separate pan, sauté the onion and garlic in the butter until the onion is translucent. Add the greens, sauté just until wilted, then remove from the pan. 7. Place the filet on a rack in a roasting pan. Roast the filet at 200°C for 10 minutes. Lower the heat to 120°C and cook the beef to the desired doneness, approximately 20 minutes for medium rare. Remove from the oven, remove the twine and allow to rest before carving. 8. To serve, stir the greens into the grits. Spoon grits into the center of each plate. Ladle a portion of the pasilla sauce around the grits. Slice the filet to the desired thickness and serve one thick slice or several thin slices fanned on each plate. Garnish with cilantro sprigs.

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Recipe Marinated London Broil Ingredients Yield: 6 Servings 150 – 240 g

120 g 120 g 30 g 60 g 5g 15 g 1

Marinade: Olive oil Balsamic vinegar Fresh rosemary, chopped Garlic, minced Black pepper Salt Beef flank steak 1-11/2 kg

Method: Grilling 1. Combine the marinade ingredients in a hotel pan. 2. Add the flank steak to the marinade and coat completely. Allow the meat to marinate for at least 4 hours. 3. Grill the steak rare to medium rare. If cooked further, the meat will become extremely tough. 4. Carve into 6-millimeter thick slices, cutting diagonally across the grain.

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Recipe Châteaubriand Chef Leland Atkinson French chefs of the late 19th century began referring to the classic filet de boeuf (a very thick steak cut from the best part of the filet) as Châteaubriand in reference to the 19th-century statesman and author of the same name. The dish is traditionally served with béarnaise sauce, a bouquetiere of vegetables and château potatoes.

Ingredients Yield: 2-4 Servings 1 To taste As needed 120 g

Beef filet, cut from the large (head) end of the tenderloin, 500-750 g Salt and pepper Clarified butter added Béarnaise sauce

Method: Roasting 1. Tie the beef with butcher's twine and season with salt and pepper. 2. Sauté the beef in clarified butter until it is well browned. 3. Transfer the beef to a 230°C oven and roast until done, approximately 10 to 12 minutes for rare (internal temperature of 52°C, or 15 to 18 minutes for medium 60°C). 4. Remove the beef from the oven and allow it to rest for at least 5 minutes before carving. 5. At service time, slice the beef evenly on a slight diagonal bias. Serve napped with the béarnaise sauce.

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Recipe Beef Wellington Ingredients Yield: 10 Servings 1 To taste As needed 240 g 30 g 1 kg As needed 600 g

Beef tenderloin, trimmed, 1.8-2 kg Salt and pepper Vegetable oil Pâté de foie gras Truffle peelings, chopped fine Puff Pastry Egg wash Madeira sauce

Method: Roasting 1. Trim 7.5 to 10 centimeters of the tail from the tenderloin. (The small tail portion can be used for some other preparation.) Season the tenderloin with salt and pepper and sear in a small amount of oil in a large rondeau. Remove from the pan and cool. 2. Spread the surface of the tenderloin with the pâté de foie gras. Sprinkle the truffles over the pâté. 3. Roll the puff pastry dough into a rectangle approximately 5 millimeters thick and large enough to wrap around the entire tenderloin. 4. Turn the tenderloin over and place it lengthwise, pâté side down, in the center of the pastry. Fold the ends over and wrap the pastry around the tenderloin, sealing it with egg wash and trimming off any excess. 5. Transfer the Wellington to a baking sheet, placing the seam side down. Brush the surface with egg wash. 6. Bake the Wellington in a 180°C oven until the center reaches 52°C-54°C, approximately 40 minutes. Do not overcook; the crust holds in steam and heat, thus enhancing the effects of carryover cooking. 7. Allow the meat to rest 5 minutes after baking. Carve the Wellington tableside or on a buffet with Madeira sauce served on the side. Variation: Individual Wellingtons can be made by cutting the tenderloin into 120- to 150-gram filet mignons, using smaller pieces of puff pastry and reducing the cooking time to approximately 20 minutes.

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Spreading the browned tenderloin with pâtÊ de foie gras.

Wrapping the pastry around the seared tenderloin.

Slicing the cooked Beef Wellington.

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Recipe Home-style Meatloaf Ingredients Yield: 16 Servings, 250 g each 450 g 240 g 30 g 60 g 180 g 450 g 1.8 kg 1.8 kg 4 20 g 15 g 60 g 45 g As needed

Onions, small dice Celery, small dice Garlic, chopped Vegetable oil Fresh bread crumbs Tomato juice Ground beef Ground chicken Eggs, beaten Salt Black pepper Parsley, chopped Worcestershire sauce Ketchup

Method: Baking 1. Sauté the onions, celery and garlic in the oil until tender. Remove from the heat and cool. 2. Combine all the ingredients except the ketchup and mix well. 3. Form into loaves of the desired size and place in loaf pans. 4. Brush the top of each loaf with ketchup as desired. Bake at 180°C until the meatloaf reaches an internal temperature of 74°C, approximately 1 hour for a 22 centimeter x 12 centimeter loaf pan. 5. Allow the loaves to rest for 15 minutes before slicing. Cut slices of the desired thickness and serve with a tomato or mushroom sauce.

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Recipe Hugo’s Meatballs Chef Tom Hickey; CEC; CCE; CFE; CHE

Ingredients Yield: 50 Meatballs, 60 g each 2.2 kg 30 g 30 g 30 g 90 g 15 g 8g 75 g 3 30 g 135 g

Ground beef Dried oregano Garlic powder Onion powder Fresh parsley, minced Salt Pepper Parmesan cheese, grated Eggs, beaten Worcestershire sauce Bread crumbs

Method: Roasting/Stewing 1. Combine all ingredients and mix lightly. 2. Using a #16 portion scoop, divide into 60-gram meatballs and round evenly. 3. Place the meatballs on sheet pans and bake at 160°C until they are just set, not browned, approximately 20 minutes. 4. Drain the grease from the pan. Remove the meatballs with a slotted spoon and carefully drop into tomato sauce. Simmer for 20 minutes to allow the meat-balls to finish cooking and to blend the flavors. 5. Serve the meatballs and sauce with pasta or as desired.

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Recipe Salisbury Steak Chef Mike Artlip, CEC, CCE

Ingredients Yield: 40 Servings, 150 g each 2.5 kg Mirepoix, minced 210 g Olive oil 5g Dried thyme 25 g Dried marjoram 8g Black pepper To taste Salt 315 g Cornflake crumbs 7 Eggs, beaten 20 g Worcestershire sauce 150 g Milk 6.3 kg Ground beef As needed Mushroom sauce Method: Baking 1. SautÊ the mirepoix in the oil until tender. Add the thyme, marjoram, pepper and salt. Remove from the pan, cool, and refrigerate until cold. 2. Combine the mirepoix with the cornflake crumbs, eggs, Worcestershire sauce and milk and mix well. 3. Add the beef, adjust the seasonings and mix well. 4. Make a small patty and cook it. Taste it to check the seasonings and adjust them if necessary. 5. Scale 150-gram portions of the mixture. Alternatively, use a slightly rounded #8 scoop to portion the mixture. Form each portion into a flattened football-shaped patty and place on a baking sheet. 6. Bake the Salisbury steaks at 160°C until done, approximately 10 to 15 minutes. Serve with mushroom sauce.

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Recipe Minute Steak Dijonaise

Ingredients Yield: 2 Servings 2 30 g 60 g 30 g 90 g 30 g To taste

Sirloin steaks, trimmed, 180 g each Dijon mustard Onion, small dice Clarified butter Cooking cream Whole butter Salt and pepper

Method Sautéing 1. Pound the steaks to a 6 millimeters thickness 2. Cover one side of each sirloin first with 8 grams of the mustard and then half of the onion, pressing the onion firmly into the steak. 3. Sauté the steaks in the clarified butter, presentation (onion) side down first. Remove and hold in a warm place. 4. Degrease the pan. Add the cream and reduce by half. Add the rest of the mustard. 5. Monté au beurre. Adjust the seasonings. Serve each portion with some of the sauce.

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Recipe Beef Stroganoff

Ingredients Yield: 8 Servings 250 g each 1 kg 45 g 120 g 480 g 300 g 300 g 240 g 15 g 15 g 15 g To taste 720 g

Tenderloin tips, émincé Clarified butter Onion, medium dice Mushrooms, halved Demi-glace Cooking cream Sour cream Dijon mustard Fresh dill, chopped Fresh parsley, chopped Salt and pepper Egg noodles, cooked

Method: Sautéing 1. Sauté the tenderloin tips in the butter, searing on all sides. Remove the meat and set inside. 2. Add the onion to the pan and sauté lightly. Add the mushrooms and sauté until dry. 3. Add the demi-glace. Bring to a boil, reduce to a simmer and cook for 10 minutes. 4. Add the cream, sour cream, mustard and any meat juices that accumulated while holding the meat. 5. Return the meat to the sauce to reheat. Stir in the dill and parsley. Adjust the seasonings and serve over hot egg noodles.

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Recipe Entrecôte Bordelaise Ingredients Yield: 4 Servings 120 g 2 To taste 60 g 30 g 360 g 30 g

Beef marrow Entrecôtes, 400 g each Salt and pepper Clarified butter Shallots, chopped Demi-glace Whole butter

Method: Sautéing 1. Slice the marrow into rounds and poach in salt water for 3 minutes. Drain the marrow and set it aside. 2. Season the steaks and sauté them in the clarified butter to the desired doneness. Finish in the oven if desired. Remove to a platter and hold in a warm place. 3. Sauté the shallots in the same pan. 4. Add the demi-glace; simmer for 5 minutes. 5. Monté au beurre. 6. Add the marrow to the sauce. Adjust the seasonings. Divide each steak into two portions and serve the steaks with the sauce.

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Recipe Pepper Steak Ingredients Yield: 2 Servings 2 To taste 45 g 30 g 120 g 60 g

Boneless strip steaks, approx. 250 g each Salt Peppercorns, cracked Clarified butter Cooking cream Whole butter

Method: Sautéing 1. Season the steaks with salt. Spread the peppercorns in a hotel pan and press the steaks into them, lightly coating each side. 2. Sauté the steaks in the clarified butter over high heat for 2 to 3 minutes (medium rare) on each side. 3. Remove the steaks from the pan and keep them warm on a plate. 4. Add the cream to the pan. Bring to a boil and reduce for 2 minutes over high heat; monté au beurre. Pour this sauce over the steaks and serve immediately.

Press the steaks into the Peppercorns.

Flambé the cognac on the steaks

Pour the finished sauce over each steak.

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Recipe Beef Fajitas

Ingredients: Yield: 6 Servings Marinade: 4 Garlic cloves 5g Salt 5g Black pepper, ground coarse 5g Cumin 5g Onion powder 5g Chilli powder 900 g Skirt steak 30 g Vegetable oil 3 Bell peppers, mixed, red, yellow and green, sliced thin 1 Onion, sliced thin 2 Garlic cloves, chopped As needed for garnish Cilantro sprigs Method: Grilling/SautĂŠing 1. Make the marinade by chopping and mashing the garlic into a paste. In a bowl, combine the garlic paste with the remaining marinade ingredients. 2. Trim the fat from the skirt steak. Cut the steak into two or three pieces if necessary. Add the steaks to the marinade, turning them several times to coat all sides. Cover the steak and marinate in the refrigerator for at least 1 hour or overnight. 3. Grill the steak on a hot grill to the desired doneness. Remove the steak and allow it to rest for 10 minutes. 4. Add the oil to a heavy sautĂŠ pan, heat the pan until very hot and sautĂŠ the bell peppers, onion and garlic just until they begin to soften. 5. Slice the steak against the grain into thin slices. Arrange the steak and the pepper mixture on very hot cast-iron platters and garnish with the cilantro. The platters should be sizzling as they are presented to the table. 6. Serve the fajitas accompanied by warm flour or corn tortillas, fresh salsa, sour cream, and guacamole.

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Recipe Swiss Steak Ingredients Yield: 10 Servings 10 As needed for dredging To taste 60 g 450 g 3 240 g 120 g 2.2 Kg 180 g 2 2g 2g 8

Beef bottom round steaks, 180 g each Flour Salt and pepper Oil Onions, small dice Garlic cloves, crushed Celery, diced Flour Brown stock Tomato purée Sachet: Bay leaves Dried thyme Peppercorns, crushed Parsley stems

Method: Braising 1. Dredge the steaks in flour seasoned with salt and pepper. 2. Heat the oil in a roasting pan and brown the steaks well on both sides. Remove the steaks. 3. Add the onions, garlic and celery; sauté until tender. 4. Add the flour and cook to a brown roux. 5. Gradually add the stock, whisking until the sauce is thickened and smooth. Add the tomato purée and sachet. 6. Return the steaks to the braising pan, cover and cook in a 150oC oven until tender, approximately 2 hours. 7. Remove the steaks from the sauce. Discard the sachet. Strain the sauce and adjust the seasonings. Serve the steaks with the sauce.

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Recipe Braised Short Ribs of Beef Ingredients Yield: 8 Servings 250 g each 120 g 15 g 5g 2g 2.7 kg 30 g 180 g 120 g 720 g As needed To taste

Flour Salt Black pepper Dried rosemary Short ribs of beef, cut in 5 cm portions Vegetable oil Onion, chopped Celery, chopped Brown beef stock Roux as needed Salt and pepper

Method: Braising 1. Combine the flour, salt, pepper and rosemary. Dredge the ribs in the seasoned flour. 2. Heat the oil in a heavy brazier and brown the ribs well. Remove and hold in a warm place. 3. Add the onion and celery to the brazier and sauté lightly. 4. Return the ribs to the pan, add the stock and cook in a 150°C oven until done, approximately 21/2 hours. 5. Remove the ribs from the liquid and skim off the excess fat. 6. Bring the liquid to a boil on the stove top; thicken it with roux to the desired consistency and simmer for 15 minutes. Strain the sauce and adjust the seasonings. Return the ribs to the sauce and simmer for 5 minutes. Variations Orange-Scented Braised Short Ribs of Beef-Omit the rosemary. Add 60 g julienned orange zest and 250 g orange juice in step 4. Decrease the stock by 250 g. Ginger Braised Short Ribs of Beef-Omit the rosemary. Sauté 90 g peeled and chopped fresh ginger with the onions and celery in step 3. Substitute 60 g soy sauce for an equal amount of the beef stock and add 15 g ground ginger to the ribs before braising in step 4.

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Recipe Boeuf a la Ficelle (Beef poached on a string)

Ingredients Yield: 8 Servings 2 30 g 8 16 16 16 24 16 1 1 1 sprig 1

Beef tenderloins, center cut, 650 g White wine* Carrots Tournée 5 cm long Baby white turnips, peeled Pearl onions, blanched and peeled Celery, peeled, 5 cm pieces, cut on the bias Mushroom caps, tournée Potatoes, tournée, 5 cm long Bouquet garni: Carrot stick, 10 cm Leek, split, 10 cm Fresh thyme Bay leaf

3 Kg To taste 30 g 45 g 10 g As needed

White veal stock, hot Salt and pepper Port wine (optional) Butter Chives, sliced Dijon mustard

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Method: Poaching 1. Tie the tenderloins, leaving long strings on each end. 2. Place the white wine, carrots, baby turnips, pearl onions, celery, mushroom caps, potatoes and bouquet garni in a 6-liter saucepot. Add the stock, bring to a simmer and cook 5 minutes. 3. Add the tenderloins to the stock and vegetables, tying the long strings to the handles of the pot so the meat is fully submerged and is not sitting on the bottom. Reduce the heat and poach the tenderloins for 15 to 20 minutes or until rare. 4. Remove the tenderloins from the cooking liquid and remove the string. Simmer the vegetables in the cooking liquid until done and remove with a slotted spoon. 5. Reduce the cooking liquid to concentrate its flavor as desired. Adjust the seasoning with salt and pepper and add the port wine (optional). Monte au beurre. 6. Slice the tenderloin and present on plates or platters with the vegetables. Immediately before serving, ladle a portion of the hot broth over the tenderloin and vegetables. Garnish with chives. Serve additional broth and mustard separately. *White wine can be replaced with a lemon juice and water mixture. Use 10 g lemon juice on 1 liter of water.

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Recipe Hungarian Goulash Yield: 9 Servings 900 g 60 g 60 g 15 g 2g To taste 2g 1 kg 120 g 2.2 kg

Onions, medium dice Vegetable oil Hungarian paprika Garlic, chopped Caraway seeds Salt Black pepper White stock Tomato paste Beef stew meat, cut in 4 cm cubes

Method: Stewing 1. SautĂŠ the onions in the vegetable oil, browning lightly. 2. Add the paprika, garlic, caraway seeds, salt and pepper; mix well. 3. Add the Stock and tomato paste. Bring to a boil, then reduce to a simmer. 4. Add the meat and continue simmering until the meat is very tender, approximately 11/2 hours. Adjust the seasonings and serve.

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Recipe Beef Bourguignonne

Ingredients Yield: 10 Servings, 240 g each Marinade: 3 Garlic cloves, crushed 3 Onions, sliced 2 Carrots, sliced 10 Parsley stems 1 1 1 sprig 1

Bouquet garni: Carrot stick, 10 cm Leek, split, 10 cm) piece Fresh thyme Bay leaf

10 To taste 780 g

Peppercorns, crushed Salt Dry red wine, preferably Burgundy*

1.8 kg 60 g 30 g 15 g 4 480 g 480 g 45 g 30 To taste

Beef chuck, cubed for stew Vegetable oil Flour Tomato paste Tomatoes, quartered Brown stock Mushrooms, quartered Unsalted butter Pearl onions, boiled and peeled Salt and pepper

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Method: Stewing 1. Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns, salt and wine to make a marinade. 2. Marinate the meat for several hours under refrigeration. 3. Remove and drain the meat. Reserve the marinade. 4. Dry the beef and sautÊ it in the oil until well browned. Do this in several batches if necessary. 5. Return all the meat to the pot. Sprinkle with flour and cook to make a blond roux. 6. Stir in the tomato paste and cook for 5 minutes. 7. Add the reserved marinade, tomatoes and stock. Cook in 180°C oven until the meat is tender, approximately 21/2 hours. 8. Remove the meat from the sauce. Strain the sauce through a china cap, pressing to extract all the liquid. Discard the solids. Return the liquid and the beef to the pot. 9. SautÊ the mushrooms in the butter and add them to the meat and sauce. Add the pearl onions and adjust the seasonings. Simmer for 10 minutes to blend the flavors. *Wine can be replaced with a lemon juice and water mixture. Use 10 g lemon juice on 1 liter water.

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Recipe Chili Con Carne Ingredients Yield: 5 Kg 450 g 15 g 60 g 1.2 kg 1.5 kg 1.8 kg 1 kg 30 g 10 g 4 45 g 250 g To taste

Onions, medium dice Vegetable oil Garlic, chopped Ground beef Tomatoes, crushed Tomatoes, diced Brown stock Chilli powder Cumin Bay leaves Worcestershire sauce Green chiles, diced Salt and pepper

Method: Stewing 1. SautĂŠ the onions in the oil until tender. Add the garlic and sautĂŠ for 1 minute. 2. Add the beef and brown, stirring occasionally. Drain off the excess fat. 3. Add the remaining ingredients, bring to a simmer, cover and cook for 1 to 11/2 hours. 4. Remove the bay leaves and adjust the seasonings. Variation Chili with Beans Before the final adjustment of seasonings, stir in 340 grams of dried red kidney beans that have been soaked, simmered until tender and drained.

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Recipe Texas Chili and Beans Senior Instructor Scott Doughty Ingredients Yield: 4 Kg 90 g 1.8 kg 450 g 10 1.2 kg 450 g 300 g 4g 3g 5g 3g 3g 20 g 75 g As needed

Vegetable oil Beef stew meat, medium dice Onions, medium dice Garlic cloves, chopped Chicken stock Tomato sauce, canned Anaheim chiles, small dice Salt Black pepper Chilli powder Cayenne pepper Dried oregano Cumin, ground Masa harina or cornmeal Pinto Beans (recipe follows)

Method: Stewing 1. Heat a rondeau over medium heat and add the oil. Add the meat, onions and garlic. Cook, stirring, until the meat has lost its raw look and is cooking in its own Juices. 2. Add 1 kg stock, the tomato sauce, Anaheim chiles, salt, black pepper, chilli powder, cayenne pepper, oregano and cumin. Simmer the chili for 2 hours, skimming the fat and scum occasionally. 3. Make a slurry with the masa harina and 240 grams cold stock. Stir the slurry into the chili. Continue to cook until the meat is very tender, stirring occasionally to prevent it from scorching. Adjust the seasoning with salt, black pepper, chilli powder, cayenne pepper, oregano or cumin to taste. Thin the chili with additional stock if desired. 4. Cooked Pinto Beans can be added to the chili or served separately.

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Recipe Pinto Beans Ingredients Yield: 2 Kg 450 g As needed 1 180 g 8g

Kidney beans, dry Water, cold Jalapeno pepper Onion, minced Salt

Method 1. Soak the pinto beans in water for several hours and then drain them. Put them in a saucepan and add enough cold water to cover them thoroughly. Pierce the jalapeno several times with a paring knife and add it to the beans. Bring the beans to a boil, add the onion, cover and reduce to a simmer. 2. Adding enough water to keep the beans barely covered, allow the beans to simmer until they are tender but not mushy, approximately 45 minutes. When the beans are nearly done, allow the liquid to reduce slightly and thicken into a sauce. 3. Season the beans to taste with salt and discard the jalapeno.

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Recipe Carpaccio Carpaccio is paper-thin slices of raw beef often served drizzled with olive oil and garnished with shaved Parmesan cheese. The dish takes its name from that of the Italian Renaissance artist Vittore Carpaccio, known for his lavish use of rich red colors in his paintings. A salad of pungent greens such as arugula or watercress is a traditional accompaniment.

Ingredients Yield: 8 Servings 450 g 250 g 15 g To taste 120 g 20 g To taste 45 g

Beef tenderloin, trimmed of all silverskin and fat Mayonnaise, fresh Dijon mustard Salt and pepper Onion, sliced thin Capers, chopped Cracked black pepper Olive oil

Method 1. Place the tenderloin in the freezer until nearly frozen. 2. Combine the fresh mayonnaise with the mustard. Season with salt and pepper. 3. Slice the nearly frozen tenderloin on an electric slicer very thin, almost transparent. On eight very cold plates, arrange one slightly overlapping layer of thin slices of beef. 4. Sprinkle each plate of beef with 2.5 grams capers, a generous amount of cracked black pepper, salt and 15 grams sliced onions. Drizzle 5 grams oil and spoon 15 grams mayonnaise in the center of each plate. Serve very cold.

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