Beef

Beef

An uncooked rib roast

Beef is the meat of cattle

steak, roasts or short ribs.

Cuts -r�szek

Beef is first divided into primal cuts. These are basic sections from which steaks - (szelet h�sok) and other subdivisions are cut. . Different countries have different cuts and names. (K�l�nb�z� orsz�gokban m�shogy nevezik a bontott r�szeket)

[edit] American primal cuts

American cuts of beef.

 Forequarter cuts

• The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.
• The rib contains part of theshort ribs, the rib eye steaks and prime rib, and standing rib roasts.
• The brisket is used for barbecue, corned beef and pastrami.
• The foreshank or shank is used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
• The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.

 Hindquarter cuts

• The loin has two subprimals, or three if boneless:
  • the short loin, from which club, T-bone, and Porterhouse steaks are cut if bone-in, or strip loin (N.Y. strip) and filet mignon if boneless,
  • the sirloin, which is less tender than short loin, but more flavorful, and can be further divided into top sirloin and bottom sirloin (including tri-tip), and
  • the tenderloin, which is the most tender. It can be removed as a separate subprimal, and cut into fillets, tournedos or tenderloin steaks or roasts (such as for beef Wellington), or can be left on wedge or flat-bone sirloin and T-bone and Porterhouse loin steaks.
• The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist cooking or lesser degrees of doneness. Some representative cuts are round steak, eye of round, top round and bottom round steaks and roasts.
• The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, in turn, increased the steaks' popularity; when combined with natural leanness, increased prices have resulted.

 UK primal cuts

British cuts of beef.

• Necks & clod
• Chuck & blades
• Baby Back Ribs
• Silver loin
• Rump
• Silverside
• Topside
• Thick rib
• Thin rib
• Brisket
• Shin
• Flank
• Thick flank
• Leg

Dutch primal cuts

Dutch cuts of beef.

• Neck
• Rib
• Sirloin
• Tenderloin - Considered to be the premium cut, highly prized. It is called 'ossenhaas' in Dutch, meaning 'oxen hare', it tends to be slightly smaller than its American counterpart.
• Top sirloin
• Round - Mainly used for kogelbiefstuk ('hip joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine.
• Flank
• Chuck - Best cuts are used for stoofvlees, lesser bits are used in hachee.
• Brisket
• Shankle

[edit] Other Dutch cuts (not primals)

• Tongue is considered the cheapest piece of beef; it is used in certain styles of sausages such as the frikandel, though not as the main ingredient.
• Tail, though not on the image shown, is used extensively in stews.

Special beef designations

Beef rump steak on grill pan, cooked to medium rare

• Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms Angus Beef or Black Angus Beef are loosely and commonly misused and/or confused with CAB; this is especially common in the foodservice industry. The brand or name Certified Angus Beef cannot be legally used by an establishment that is not licensed to do so.
• Certified Hereford Beef is beef certified to have come from Hereford cattle.
• Grass-fed beef cattle have been raised exclusively on forage. Grain-fed beef cattle are raised primarily on forage, but are "finished" in a feedlot.
• Kobe beef is from cattle of the Wagyu breed, raised and fattened in the hills above Kobe, Hyōgo Prefecture, Japan. During the fattening period, the cattle are hand-fed (using high-energy feed, including beer and beer mash) for tenderness and high fat content, and hand-massaged to reduce stress.
• Halal beef has been certified to have been processed in a prescribed manner in accordance with Muslim dietary laws.
• Kosher beef has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws.
• Organic beef is produced without added hormones, pesticides, or other chemicals, though requirements for labeling it organic vary widely.
• The  European Union recognises the following Protected Designation of Origin beef brands^[7]

 Spain - Carne de �vila, Carne de Cantabria, Carne de la Sierra de Guadarrama, Carne de Morucha de Salamanca, Carne de Vacuno del Pa�s o Euskal Okela

 France - Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine

 Portugal - Carne Alentejana, Carne Arouquesa, Carne Barrosã, Carne Cachena da Peneda, Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso, Carne dos A�ores, Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa

 United Kingdom - Orkney Beef, Scotch Beef, Welsh Beef

 Belgium - Belgian Blue

 USDA beef grades

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Aging and tenderization -�rlel�s, puh�t�s

Further information: Meat#Conditioning, Meat preservation

 Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.

Cooking and preparation

Dry heat -sz�raz h�kezel�s

Roast beef cooked under high heat

Moist heat - nedves h�kezel�s

Moist heat cooking methods include braising, pot roasting, and stewing.

• Stewing

simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavourings.

• Braising

cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven step.

Beef roasted with vinegar and sliced with spiced paste, often called "cold beef".

Meat has usually been cooked in water which is just simmering; higher temperatures make meat tougher. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 65 �C (149 �F) to 90 �C (194 �F), for prolonged periods has become possible; this is just hot enough to dissolve connective tissue and kill bacteria, with minimal toughening.

Raw beef - nyers marhah�s

Sliced beef.

Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg. The Belgian dish filet am�rican is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese dish. And in Ethiopia, a ground raw meat dish called tire siga or kitfo is eaten.

Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut.

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beef is mostly topped with the yolk of a raw egg.

Cured or smoked beef - F�st�lt marhah�s

Bresaola is an air-dried, salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. B�ndnerfleisch is a similar product from neighbouring Switzerland.

Pastrami is often made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices, and smoked.

Beef curry in Dhaka, Bangladesh

Corned beef is a cut of beef cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.

Beef jerky is dried, salted, smoked beef popular in the United States.

Biltong is a cured, salted, air dried beef popular in South Africa.

Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and then optionally roasted for a period after.^[11]

Nutrition and health - t�panyagtartalom

Beef is a good source of minerals, such as zinc, selenium, phosphorus and iron, and B vitamins.^[13] Red meat is the most significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine.

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