WHERE HAS YOUR BEEF BEEN?Farmhouse Restaurant, 2015

Farm to Table

transparencynoun

1. Full disclosure of information about rules, procedures, and practices at all levels of food production.

traceabilitynoun

1. The ability to trace to their origin all components in a food production chain.

Jersey cows are bred to Gelbvieh bulls.

Den Dulk Dairy Farms, Ravenna, MI 1

Beef steers spend the last four to six months before harvest eating grain at a feedlot.

Nordman’s Feedlot, Oregon, IL

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2

Steers are delivered to the USDA inspected facility at 18 months of age for harvest and processing.

Eickman’s Processing Co., Seward, IL.3

Terms to Know

A composite evaluation of factors that affect palatability of meat, including carcass maturity; firmness, texture, and color of lean; and the amount and distribution of marbling within the lean.

QUALITY GRADING DRY AGING

The practice of hanging a side or quarter of beef in a climate-controlled environment for an extended period of time, with the goal of increasing tenderness and improving flavor.

Quality Grading

Carcasses are split into fore- and hindquarters at the 12th rib. The exposed ribeye is assessed for marbling to determine quality grade.

1. Fine threads of fat dispersed within the lean2. Component of meat that increases flavor, juiciness, and palatability3. The primary consideration in determining quality grade

What is Marbling?

However NOT graded by the USDA, our beef is estimated to belong to a certain quality grade by Eickman’s Processing Co. Depending on the shipment, our beef is Choice− to Prime°.

USDA Quality Grade Standards

Dry Aging Beef

Through proteolytic activity by

the carcass’ natural

enzymes and beneficial microbial species,

tenderness and

palatability are increased.

1. Flavors are concentrated in the meat.

2. Significant weight loss increases the value per pound.

DRY AGING: Moisture Loss

Enzymes naturally present in the meat are given time to break down connective tissues that would otherwise make the meat less tender.

DRY AGING: Enzymatic Activity

1. Like some fine cheeses, certain species of fungi colonize the outer surface of the meat and impart a rich, nutty flavor.2. Fungi of the genus Thamnidium produce collagenolytic enzymes that further break down connective tissue and increase tenderness.

DRY AGING: Microbial Growth

What do we get from our dry-aged carcass?

Parts of a Beef

Beef Sub-Primals

Economically Important Cuts

Ribeye: From the Rib, very flavorful and tender. Excellent marbling.

Filet (Tenderloin): From the Loin, the most tender cut of beef.

NY/KC Strip: From the Loin, good marbling and flavor. Less robust than Ribeye.

Porterhouse: From the Loin, composed of the Filet and Strip.

T-Bone: Same as a Porterhouse, without the Filet.

Economically Important CutsSirloin: From the Sirloin, near the Round. Characteristics vary depending on the cut, but generally tend to be very flavorful yet less tender than other steaks.

Flank Steak: From the Flank, very lean.

Skirt Steak: From the Plate, formerly the diaphragm. Sensitive to overcooking, it can be slightly tough.

Flat Iron (Blade Steak): From the Chuck. Good marbling, very tender when connective tissue is removed.

Corned Beef: From the Brisket, high in connective tissue.

Common misconceptions and misunderstandings: Does our beef come from the cows at the dairy?

Is a rare steak “bloody”?

How is cured meat safe to eat?

Bones to Pick

Dairy vs. Beef

DAIRY COW BEEF STEER

Don’t Call it Bloody!

Myoglobin

is a muscle protein, the oxidation state of which determines the color of the meat.

Cured Meats Curing refers to various

preservation and flavoring processes of meat products by the addition of a combination of salt, sugar, and nitrite. Salt:

Reduces water activity Sugar

Improve flavor Facilitate culture activity in

fermented sausages Nitrite

Fixes cured color Imparts characteristic cured

flavor Inhibits bacterial growth

Definitions Transparency: Full disclosure of information about rules, procedures,

and practices at all levels of food production Traceability: The ability to trace to their origin all components in a

food production chain Quality Grade: Assigned to carcasses based on the fineness and

abundance of marbling Marbling: Intramuscular fat that contributes to flavor Dry aging: The practice of hanging a side or quarter of beef in a

climate- controlled environment for an extended period of time, with the goal of increasing tenderness and improving flavor.

Curing: Refers to various preservation and flavoring processes of meat products by the addition of a combination of salt, sugar, and nitrite.

Myoglobin: Muscle protein that determines color of meat Steer: Castrated male bovine Heifer: Young female bovine

Questions?

Meet Your Meat?

Field trips to Eickman’s Processing Co.

Every other Wednesday, starting April 15

3:30 AM – 2:00 PM

Gas is paid, lunch is on Brent