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2. Meat & Poultry
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Beef Veal Lamb Pork Mutton Venison
A. Meat (Daging)
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Beef
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VARIETIES OF BEEF CATTLE (Jenis keturunan Sapi)
Di seluruh dunia ada lebih dari 250 keturunan sapi potong.
Lebih dari 80 keturunan ada di Amerika Serikat namun, jumlah yang relatif kecil dari keturunan (kurang dari 20) merupakan mayoritas genetika digunakan di AS untuk produksi daging sapi komersial.
Bos indicus : Sapi keturunan (juga disebut sebagai Zebu-jenis) yang berpunuk tyang berasal di Asia Tengah.Nelore, Gyr, Guzerat, Brahman, Brangus dan Beefmaster
Bos taurus : Sapi keturunan dari Shorthorn Celtic kuno (Inggris)- British Breeds - Continental Eropaean Breeds
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BRITISH BREEDS –di kembangkan di kepulauan Inggris (British Isles) dan dibawa ke US padda ahir 1700 sampai ahir 1800. Angus (Hitam dan Merah), Hereford (Horned dan disurvei), Shorthorn umumnya lebih kecil ketika dewasa, mencapai ukuran dewasa pada usia lebih dini, memiliki potensi pertumbuhan yang lebih cepat, unggul dalam kesuburan , mencapai nilai kualitas yang lebih tinggi dan persentase carcasses lebih rendah dibandingkan yang lain. Continental Eropaean Breedssering disebut sebagai "eksotis" keturunan dan meliputi:Charolais, Chianina, Gelbvieh, Limousin, Maine Anjou, Salers, dan Simmental.Umumnya lebih besar dalam ukuran dewasa, mencapai ukuran dewasa lebih lambat, carcasnya dengan sedikit lemak dan persentase carcases yang lebih tinggi dibandingkan Brithis Breeds dan i qauality lebih rendah
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• KOBE BEEF Kuroge Wagyu (sapi berambut hitam Jepang) di besarkan dan
digemukkan di atas bukit Kobe, Prefekture Hyogo, Jepang (provinsi kuno Tajima.)
Selama periode penggemukan, sapi diberi makan dengan tangan, menggunakan pakan berenergi tinggi, termasuk bir dan bir mash, dan dipijat dengan tangan agar dagingnya empuk dan kandungan lemak
yang tinggi.Hari ini kuroge Wagyu dibesarkan hanya 262 peternakan kecil di
Jepang, yang sebagian besar padang rumput kurang dari 5 ekor sapi, dan yang terbesar dari hanya 10 sampai 15 sapi
Semua Kobe adalah Wagyu, tidak semua Wagyu adalah KOBE
Semua Champagne adalah anggur Sparkling tetapi tidak semua Sparkling Wine adalah Champagne
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Bos Indicus cattle
Gyr
Nelore
Brahman
Beefmaster
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Bos Taurus cattle (British Breeds)BRITISH BREEDS
Black Angus
Red Angus
Hereford
Shorthorn
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Bos Taurus cattle (Continental European Breeds)
Charolais
Limousin
Simmental
Chianina
Simmental
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Holstein – friesian Beef CattleAmerika Serikat, Biasanya berwarna hitam dan putih . Sapi Holstein lebih 90% di ternakan untuk produksi dairy product di peternakan sapi AS.
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KOBE
Red Wagyu Black Wagyu
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GRADING vs. INSPECTIONThe inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA).
INSPECTION
GRADING
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GRADING vs. INSPECTION
1. INSPECTION menentukan berapa pembayaran pajak dan memeriksa disain serta sytem penjagalan (rumah pemotongan
hewan) dengan tujuan mencegah timbulnya baktery berbahaya dalam proses pemotongan daging atau unggas.
The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA).
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2. GRADING is for quality and yield and is voluntary. The service is requested and paid for by meat and poultry producers/processors
1. quality grades - for tenderness, juiciness, and flavor.
2. yield grades - for the amount of usable lean meat on the carcass (jumlah persentase daging yang didapatkan dari satu carcas (hewan)
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BEEF GRADING (quality)
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US Grading (quality)
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Japanese Grading (quality)
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BEEF GRADING (yield)
The USDA Yield Grades are rated numerically and are 1 (highest yielding carcass), 2, 3, 4, and 5 (the lowest).
Beef yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass: the round, loin, rib, and chuck.
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Proteins
Fats
Cholesterol
Vitamin D
Vitamins, especially B1, B2 &
B3
Phosphorus
Sulphur
Iron
Water
Nutrients of Beef
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10%
6%
30% 17%
6% 4%
23%
4%
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PRIMAL CUTS
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TENDERLOIN (MADALLION, TOURNADOS, CHATEUBRIAN, FILLET MIGNON)
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HIP or BEEF ROUNDThis bone in primal cuts is generated from the hindquarter of the carcass after the separation of loin and flank. This item consists of four major sub primal cuts consisting of inside round, outside round, knuckle, and shank.
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Top Sirloin Butt, Boneless
SIRLOIN ButtBest Cooking Methods: roasting, grilling, broilingWeight Ranges: 1 lb -14 up
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SHORT LOINWeight Ranges: 14 lb -57-up,Best Cooking Methods: slow cooking, roasting, grilling, broilingCut Variations: roasts, steaks
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RIBWeight Ranges: 3 lb -30 upBest Cooking Methods: slow cooking, roasting, grilling, broilingCut Variations: roasts, steaks
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Beef Chuck, Square-Cut
CHUCKWeight Ranges: 1 lb to 88 lb, Best Cooking Methods: braising, slow cooking, stewing, pot roastingCommon Cuts: Square-cut Chuck, Cross-cut Chuck, Flatiron Steak, Shoulder Tender, Eye Roast, Under-Blade Steak
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FLANK steak
FLANK & SHORT PLATEBest Cooking Methods: braising, stewing, Common Cuts: Flank steak
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SHORT RIB/SHORT PLATEBest Cooking Methods: braising, slow cooking, smoking, Pastrami,
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BRISKETWeight Ranges: 4 lb -12 upBest Cooking Methods: braising, slow cooking, smoking, stewing, pot roastingCommon Cuts: Full Brisket, Flat, Point
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ShankBest Cooking Methods: braising,, stewing,.Common Cuts: Fore shank, Hind shank
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Beef Offal
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Offal (Jeroan yang bisa dimakan):
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Proteins (high)
Fats
Cholesterol (high)
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Cuci dengan baik sehingga hilang baunya yang kurang enak
Liver & kidneys sangat baik di sliced thinly & fried.
Tripe (babat) & intestines (usus)biasanya di boiled or di stewed
Offal dalam proses masak:
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Veal
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Daging sapi muda yang berumur sampai dengan 3 bulan dan masih minum susu dari induknya.
Bentuk dagingnya mirip daging babi dan tidak banyak mengandung lemak.
Veal (Sapi muda)
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Lamb
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LAMB (Kambing)
Lamb adalah kambing yang berumur sampai 1 tahun, lebih dari itu disebut mutton.
• Dagingnya berwarna merah tua, serat-seratnya halus
• Lemaknya berwarna putih dan agak keras.• Kambing muda tulangnya berpori-pori.• Dagingnya melekat pada tulang
Lamb
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LAMB
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Pork
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Daging babi banyak mengandung lemak, warna dagingnya cenderung berwarna merah keputihan.
Daging babi bisa didapatkan dari daging babi jantan (boar) dan daging babi betina (sow) atau anak babi (piglet).
Pork (Daging Babi)
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Pork
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B. Poultry
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• Chickens (Ayam)• Ducks (Itik)• Goose (Angsa)• Turkeys (Ayam Kalkun)
Domesticated birds such as:
Poultry (Unggas)
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Method of cooking tergantung umur unggas
Unggas muda lebih empuk dan sedikit lemak sangat baik untuk fried, grilled or roasted whole.
Over-roasting daging menjadi keras dan kering.
Unngas tua dagingya lebih keras karena mempunyai connective tissue yang lebih banyak , sangat baik untuk simmering, boiling & steaming. Sangat baik untuk stews, soups & burgers.
Using poultry in Cooking
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Proteins
Fats
Cholesterol
Vitamin B-group
Phosphorus
Iron
Water
Nutrients in poultry
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Giblets
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Any Questions ?
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