牛排专业产品知识BeefProductKnowledge.ppt

,CULINARYMODULE厨艺模块“BeefProductKnowledge”牛肉类常识Culinary06-02,Objective目标,BytheendofthisSession,ourobjectiveistoensurethatyouhavelearned“ProductKnowledge-Introduction”withconfidence,andaccordingtoourdefinedstandards.到这次课程结束的时候，我们的目标是要求你了解符合我们酒店标准的“食品知识-介绍”。AnyQuestions?有问题吗？,BeefGeneral牛肉-概括,Europe:欧洲Cattleraisedmainlyfordualuse(milk/meat)饲养牛主要是为了这双重原因(牛奶/牛肉)US,Australia:美国,澳大利亚Cattleraisedmainlyformeatproduction饲养牛主要是为了肉制品Argentina:阿根廷Cattleraisedmainlyformeatproduction饲养牛主要是为了肉制品Japan:日本Cattleraisedmainlyformeatproduction饲养牛主要是为了肉制品,DifferenceDairyCattle/MeatCattle(不同种类的奶牛/肉牛）,DairyCattle奶牛,MeatCattle肉牛,CattleBreeds牛的品种,Hereford赫里福种的食用牛,BlackAngus安格斯牛,Galloway苏格兰牛,CattleBreeds牛的品种,Piedmontese皮埃蒙特牛,Limousin利木辛牛,Charolais夏洛来牛,CattleBreeds牛的品种,AmericanShorthorn美国短角牛,Chianina,TexasLonghorn德克萨斯长角牛,Brahman婆罗门印度牛,CattleBreeds牛的品种,Thesedifferentcattleracesareoftencrossbredtogetbetterresultsinmeatproduction这两种不同种族的牛交叉繁殖可得到更好的肉制品,USBeefClassification美国牛肉的分类,QualitygradesaredeterminedbytheamountofMARBLINGpresentintheribeyebetweenthe12thand13thrib.质量的等级取决于12与13根肋骨之间的那块肉的大理石花纹的数量Prime一等Commercial商业的Choice上等Utility实用Select优等Cutter切割Standard标准Canner罐装,USMarblingDescriptions美国-肥瘦相间的肉的花纹描述,少许丰富的,适度丰富的,USMarblingDescriptions美国-肥瘦相间的肉的花纹描述,适度的,适度偏少的,USMarblingDescriptions美国-肥瘦相间的肉的花纹描述,少数的,极少的,USMarblingDescriptions美国-肥瘦相间的肉的花纹描述,Grades:等级Prime:Thecarcassmustdisplaymoderatelyabundantorslightlyabundantdegreesofmarbling.一等：屠宰后的牛肉必须有丰富的或是少许丰富的肥瘦相间的花纹Choice:Thecarcassmustdisplaymoderate,modestorsmalldegreesofmarbling上等：屠宰后的牛肉必须有适量的或是适度偏少的肥瘦相间的花纹Select:Thecarcassmustdisplaytheslightdegreeofmarbling优等：屠宰后的牛肉必须有极少量的肥瘦相间的花纹,USMethod美国的饲养方法,Thefirst1214monththecattleareroamingfreelyonthelargefarmsfeedingonnaturalgrasses.在开始的12到14个月牛会被自由的散养在农场里吃草Thentheywillbebroughtto“feedlots”andfedamixtureofcornandgrainsfor100days.然后他们会被带去专门的饲养间以玉米和谷物相混合的饲料喂养100天TheresultofthismethodisthetypicalPrimeMeat.用这种饲养方法饲养出来的牛有着最精华的肉,JapaneseBeefWagyu日本牛肉,WagyuBull,JapaneseBeefWagyu日本牛肉,“Wagyu”istheJapanesebreedofcattleusedtoproduce“Kobe”beef.“Wagyu”是日本牛的一个品种，它是用来做神户牛肉“Wagyu”isabreedofcattlelikeAngus.“Wagyu”是牛的一个品种，就像安格斯牛。Theword“Wagyu”referstoallJapanesebeefcattle.“Wagyu”泛指所有日本牛的品种“Wa”=Japanese“Gyu”=Cattle“Wa”是日本的“Gyu”是牛“Matzukaya,Saga,Hokkido”areotherfamousBeefproducingprefecturesinJapan.“北海道”是其他有名的日本牛肉产区,JapaneseBeefWagyu日本牛肉,RibA-3肋骨,SirloinA-3腰肉,JapaneseBeefWagyu日本牛肉,Thiscattlebreedproducesintensemarbling.这种牛肉有着丰富的肥瘦相间的花纹Inordertoearnthedesignation“Kobe”beef,thecattlemustcomefromtheprefectureofKobeandmeetstrictproductionstandards.为了得到这种特指的神户牛肉，牛必须是产自神户这个地区而且要达到严格的生产标准,JapaneseBeefWagyu日本牛肉,SirloinA-4腰肉,SirloinA-5腰肉,JapaneseBeefGrading日本牛肉的等级,Beefcarcassesarecutorribbedbetweenthesixthandseventhrib.屠宰后的牛将会自第六和第七根肋骨出切割Therearethreeyieldgrades:A,B,andC-classifiedbyyieldpercentagesestimatedbyanequation.三种产量等级：A,B和C-按产量百分比分类，按综合体评估Therearefivequalitygrades1,2,3,4and5.basedon:有五种质量等级1，2，3，4，和5，基于：Marbling肥瘦相间的花纹Meatcolor肉的颜色Texture纹理Fatcolor脂肪的颜色,JapaneseBeefGrading日本牛肉的等级,YieldGrade产量等级Yieldscoreisdeterminedbyanestimatedcurabilitypercentagethatiscalculatedbyanequationwhichincludesfourcarcassmeasurements.产量数是决定于由包含四个尸体的检测数据的公式计算出的预估痊愈率。Themeasurementsareobtainedatthesixthandseventhribsection.Theyieldgradingisabsolutelyobjective,deliveringanestimatedyieldpercentageasfollows:获得的测量方法是在第六和第七根肋骨的区域。产量等级是绝对客观的，评估的生产百分比如下：,JapaneseBeefGrading日本牛肉的等级,GradeA-72%andabove等级A-72%以上GradeB-69%andabove等级B-69%以上GradeC-under69%等级C低于69%,JapaneseBeefGrading日本牛肉的等级,QualityGrade质量等级Themeatqualityscoresaredeterminedintermsofbeefmarbling,meatcolorandbrightness,firmnessandtextureofmeat,color,lustreandqualityoffat.Therelationshipbetweenbeefmarblingevaluationandclassificationofgradeisasfollows:肉的质量分数取决于牛肉的肥瘦相间的花纹，肉的颜色，亮度，稳固和肉的纹理，颜色，光泽和脂肪的质量。牛肉的肥瘦相间的花纹评估和等级的分类的关系如下：,JapaneseBeefGrading日本牛肉的等级,Grade:等级5:Excellent非常好4:Good好3:Average中等2:Belowaverage中下1:Poor差,JapaneseBeefGrading日本牛肉的等级,Meatcolorisevaluatedacrosssevencontinuousstandards.肉的颜色是通过7个标准来评估ThecolorrangeisfromNo.1downtoNo.7andcarcasscolorgradersarepreferredinGrade1toGrade3.颜色的范围是从1到7，屠宰后骸体的颜色首选等级是1到3级Beefbrightnessisafactorinthisevaluation.牛肉的亮度是这个评估的一个要素Firmnessandtextureofmeatareevaluatedbyvisualappraisalandclassifiedintofivegrades.肉的稳固性和纹理的评估是视觉的一个评估，他们被分为5个等级,JapaneseBeefGrading日本牛肉的等级,Thefirmnessmeasurerangesfromverygoodtoinferiorandthetextureofthemeatisevaluatedonascalefromveryfinetocourse.稳固性的测量范围是从好到差，肉的纹理评估是从非常细腻到凌乱ThecolorandqualityoffatisevaluatedobjectivelyagainsttheBeefFatStandardspreparedassevencontinuousstands,withgradeNo.1beingthemostdesired.脂肪的颜色和质量的评估是按照7个标准，第一等级是最好的,JapaneseBeefGrading日本牛肉的等级,Beef牛肉,胸前肉,二侧腰肉,榔头肉（大腿肚内芯）,外脊,外脊,上脑（近胫脊背肉）,腰脊肉,BeefRibParts肋骨部分,BeefRibParts肋脊部分,BeefRibParts肋脊部分,BeefRibParts肋脊部分,牛小排,BeefLoinParts腰部,BeefLoinParts腰部,Loin,shortloin上腰脊肉TopsirloinbuttBonelessBottomsirloinbutt米龙（盆骨后肌,近腰臀肉)Boneless去骨的FulltenderloinLoin,striploinShort-cut,boneless里脊（脊骨内侧(腹侧)条肉）Lointail,BeefLoinParts腰部,上腰脊肉,BeefLoinParts腰部,里脊（脊骨内侧(腹侧)条肉）,BeefLoinParts腰部,BeefLoinParts腰部,BeefPortionCu