牛排专业产品知识BeefProductKnowledgeppt课件

1、CULINARY MODULE厨艺模块“ Beef Product Knowledge牛肉类常识Culinary 06-02Objective 目的By the end of this Session, our objective is to ensure that you have learned “Product Knowledge - Introductionwith confidence, and according to our defined standards. 到这次课程终了的时候，我们的目的是要求他了解符合我们酒店规范的“食品知识-引见。Any Questions?有问题吗？

2、Beef General牛肉-概括Europe: 欧洲Cattle raised mainly for dual use (milk / meat) 豢养牛主要是为了这双重缘由(牛奶/牛肉)US, Australia: 美国,澳大利亚 Cattle raised mainly for meat production 豢养牛主要是为了肉制品Argentina: 阿根廷 Cattle raised mainly for meat production 豢养牛主要是为了肉制品Japan: 日本Cattle raised mainly for meat production 豢养牛主要是为了肉制品Di

3、fference Dairy Cattle / Meat Cattle(不同种类的奶牛/肉牛Dairy Cattle 奶牛Meat Cattle肉牛Cattle Breeds牛的种类Hereford 赫里福种的食用牛Black Angus 安格斯牛 Galloway 苏格兰牛Cattle Breeds牛的种类Piedmontese 皮埃蒙特牛Limousin利木辛牛 Charolais夏洛来牛 Cattle Breeds牛的种类American Shorthorn美国短角牛ChianinaTexas Longhorn德克萨斯长角牛Brahman婆罗门印度牛Cattle Breeds牛的种类Th

4、ese different cattle races are often cross bred to get better results in meat production 这两种不同种族的牛交叉繁衍可得到更好的肉制品US Beef Classification 美国牛肉的分类Quality grades are determined by the amount of MARBLINGpresent in the rib eye between the 12th and 13th rib. 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

5、 商业的Choice 上等 Utility 适用Select 优等Cutter 切割Standard 规范Canner 罐装US Marbling Descriptions 美国-肥瘦相间的肉的花纹描画少许丰富的适度丰富的US Marbling Descriptions 美国-肥瘦相间的肉的花纹描画适度的适度偏少的US Marbling Descriptions 美国-肥瘦相间的肉的花纹描画少数的极少的US Marbling Descriptions 美国-肥瘦相间的肉的花纹描画Grades: 等级Prime: The carcass must display moderately abund

6、ant or slightly abundant degrees of marbling.一等：屠宰后的牛肉必需有丰富的或是少许丰富的肥瘦相间 的花纹Choice: The carcass must display moderate, modest or small degrees of marbling上等：屠宰后的牛肉必需有适量的或是适度偏少的肥瘦相间的 花纹Select: The carcass must display the slight degree of marbling优等：屠宰后的牛肉必需有极少量的肥瘦相间的花纹 US Method 美国的豢养方法The first 12 1

7、4 month the cattle are roaming freely on the large farms feeding on natural grasses. 在开场的12到14个月牛会被自在的散养在农场里吃草Then they will be brought to “feed lots and fed a mixture of corn and grains for 100 days. 然后他们会被带去专门的豢养间以玉米和谷物相混合的饲料喂养100天The result of this method is the typical Prime Meat. 用这种豢养方法豢养出来的牛有

8、着最精华的肉Japanese Beef Wagyu 日本牛肉Wagyu BullJapanese Beef Wagyu 日本牛肉“Wagyu is the Japanese breed of cattle used to produce “Kobe beef.“Wagyu是日本牛的一个种类，它是用来做神户牛肉“Wagyu is a breed of cattle like Angus.“Wagyu 是牛的一个种类，就像安格斯牛。The word “Wagyu refers to all Japanese beef cattle.“Wagyu泛指一切日本牛的种类“Wa = Japanese“Gy

9、u = Cattle “Wa是日本的 “Gyu 是牛“Matzukaya, Saga, Hokkido are other famous Beef producing prefectures in Japan. “北海道 是其他有名的日本牛肉产区Japanese Beef Wagyu日本牛肉Rib A-3 肋骨Sirloin A-3 腰肉Japanese Beef Wagyu日本牛肉This cattle breed produces intense marbling.这种牛肉有着丰富的肥瘦相间的花纹In order to earn the designation “Kobe beef, th

10、e cattle must come from the prefecture of Kobe and meet strict production standards.为了得到这种特指的神户牛肉，牛必需是产自神户这个地域而且要到达严厉的消费规范Japanese Beef Wagyu日本牛肉Sirloin A-4 腰肉Sirloin A-5 腰肉Japanese Beef Grading日本牛肉的等级Beef carcasses are cut or ribbed between the sixth and seventh rib.屠宰后的牛将会自第六和第七根肋骨出切割There are thr

11、ee yield grades: A, B, and C - classified by yield percentages estimated by an equation.三种产量等级：A,B和C-按产量百分比分类，按综合体评价There are five quality grades 1, 2, 3, 4 and 5. based on:有五种质量等级1，2，3，4，和5，基于：Marbling 肥瘦相间的花纹Meat color 肉的颜色Texture 纹理Fat color 脂肪的颜色Japanese Beef Grading 日本牛肉的等级Yield Grade 产量等级Yield

12、 score is determined by an estimated curability percentage that is calculated by an equation which includes four carcass measurements.产量数是决议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。The measurements are obtained at the sixth and seventh rib section. The yield grading is absolutely objective, delivering an estimated

13、 yield percentage as follows:获得的丈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，评价的消费百分比如下：Japanese Beef Grading 日本牛肉的等级Grade A - 72% and above 等级A- 72%以上Grade B - 69% and above 等级B- 69%以上Grade C - under 69% 等级C低于69%Japanese Beef Grading 日本牛肉的等级Quality Grade 质量等级The meat quality scores are determined in terms of beef

14、marbling, meat color and brightness, firmness and texture of meat, color, lustre and quality of fat. The relationship between beef marbling evaluation and classification of grade is as follows: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，稳定和肉的纹理，颜色，光泽和脂肪的质量。牛肉的肥瘦相间的花纹评价和等级的分类的关系如下：Japanese Beef Grading 日本牛肉的等级Grade:

15、 等级5: Excellent 非常好4: Good 好 3: Average 中等 2: Below average 中下 1: Poor 差Japanese Beef Grading 日本牛肉的等级Meat color is evaluated across seven continuous standards. 肉的颜色是经过7个规范来评价The color range is from No. 1 down to No. 7 and carcass color graders are preferred in Grade 1 to Grade 3.颜色的范围是从1到7，屠宰后骸体的颜色首

16、选等级是1到3级Beef brightness is a factor in this evaluation. 牛肉的亮度是这个评价的一个要素Firmness and texture of meat are evaluated by visual appraisal and classified into five grades.肉的稳定性和纹理的评价是视觉的一个评价，他们被分为5个等级Japanese Beef Grading 日本牛肉的等级The firmness measure ranges from very good to inferior and the texture of th

17、e meat is evaluated on a scale from very fine to course.稳定性的丈量范围是从好到差，肉的纹理评价是从非常细腻到混乱The color and quality of fat is evaluated objectively against the Beef Fat Standards prepared as seven continuous stands, with grade No. 1 being the most desired.脂肪的颜色和质量的评价是按照7个规范，第一等级是最好的Japanese Beef Grading 日本牛肉

18、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Beef Rib Parts肋骨部分Beef Rib Parts 肋脊部分Beef Rib Parts 肋脊部分Beef Rib Parts 肋脊部分牛小排Beef Loin Parts腰部Beef Loin Parts 腰部Loin, short loin 上腰脊肉Top sirloin buttBoneless Bottom sirloin butt 米龙盆骨后肌,近腰臀肉) Boneless 去骨的Full tenderloin Loin, strip loinShort-cut, boneless 里脊脊骨内侧(腹侧)条肉Loin tail Beef Loin Parts 腰部上腰脊肉 Beef Loin Parts 腰部里脊脊骨内侧(腹侧)条肉Beef Loin Parts 腰部Beef Loin