Menu
Menu 2
Beef
American National CattleWomen - Founded
in 1952, ANCW is the voice for women in the United States beef cattle
industry. Its mission is to involve and support its members
in promoting beef and the beef cattle industry.*
Bovine Myology & Muscle Profiling - The
beef carcass is made up of over a hundred different muscles. These
muscles have different properties which affect processing
characteristics and consumer acceptability. There has been a continued
trend to separate muscles, based on these characteristics, to better
market them. Today the majority of the cuts found in the retail meat
counter are boneless, therefore providing the need for knowledge of the
musculature of the beef animal. The institutional meat
purchaser’s specifications, (IMPS) are written in such a way
that knowledge of the muscular anatomy of the beef carcass becomes
necessary to maintain consistency in cutting procedures. Knowledge of
the myology of the beef animal and the ability to disseminate that
information has become more important in understanding the carcass
characteristics of beef.*
Lobel's of New York - Should Lobel’s be your butcher shop? The Lobel family has served its customers with the world's best high-prime, dry-aged meat for five generations.
Our Madison Avenue shop caters to people who place a high value on
quality and personal attention. We're the butcher shop to choose for
individualized service, and for the best prime meat in the world, hand
cut to your order.
While there are many mail order sources for meat, most are wholesalers.
Only Lobel's offers you the benefits of years of one-on-one experience
with our patrons. That sets us apart. We take time to know our
customers, and our customers trust us. After you order from Lobel's for
the first time, we think you'll want us to be your butcher, too.
- Initiated in 1898, the National Cattlemen's Beef Association is
the marketing organization and trade association for America's one
million cattle farmers and ranchers. With offices in Denver, Chicago
and Washington, D.C., NCBA is a consumer-focused, producer-directed
organization representing the largest segment of the nation's food and
fiber industry. NCBA works to achieve the vision: "A dynamic and
profitable beef industry, which concentrates resources around a unified
plan, consistently meets global consumer needs and increases demand."* They have a nice Beef Cut Chart (Warning: Large PDF file! Opens in a New Browser Window!)
Beef Essentials - Gear up for summer with some basic grilling tips.*
Beef, It's What's for Dinner Recipes - Lots of awesome recipes!
Facts about Beef - According
to the latest government data, a 3 oz. serving of beef is a good source
of 9 essential nutrients. What’s more, the six leanest beef
cuts have, on average, just one more gram of saturated fat per 3 oz.
serving than chicken’s leanest cut, the skinless chicken
breast.* Hmmm...can you imagine how good a 20oz. steak must be for you then? ;-)
1PanthersFan's Maytag Blue Cheeseburgers recipe.
ChezJohn's Beef/Onion Gravy recipe.
ChezJohn's Brisket & Burnt Ends recipe.
ChezJohn's Tips on Grillin' a Sirloin Roast.
ColonalCAF's Cajun Brisket recipe.
ColonelCAF's Steak Tartare recipe.
Fat Johnny's Triple-Decker Thickburger recipe.
OleDocJ's Round Tip Steak Stir Fry recipe.
Papa Kevin's Meatloaf recipe.
Pastrami - Pastrami
is made by curing a beef brisket or bottom round for several days, then
cooking it slowly to an internal temperature of 160-165°F. The
pastrami you see in the grocery store is usually made from bottom
round, which yields a large, round slice of meat. The pastrami you find
at the best delicatessens is made from brisket, which yields a long,
narrow slice.*
TMF2Aruba's Marinated Beef Sticks recipe.
voelkel's Beef Jerky recipe.
voelkels on Cooking Beef Brisket recipe.
Mike Trump's "How to Trim a Brisket" Tutorial
- ChezJohn says, "Good pictorial on how to separate a packer brisket -
point from flat. This guy does it before he cooks the brisket ...
because he is a comp cook & can get a prettier presentation by
cooking the flat separate from the point. Note that he leaves most of
the fat on the flat ... which is basically the same as what you would
get if you buy a whole flat in cryovac ... they generally weigh around
5-6 pounds, depending of course, on the size of the cow it was taken
from."
Mike caters to areas in Missouri and is developing a website at www.OakridgeBBQ.com. See also Mike's great BBQ Catering Calculator Spreadsheet.
*These
sites have been quoted directly as I believe what they say about their
sites or they already know what to say, better than I do.
These names and logos belong to and are copyrighted or trademarked by the site owners.
Menu
E-mail Footer
with questions or comments about this web site.
Copyright © 2002 - 2010 William A. Ford, All Rights Reserved.
This Web Site is Hosted by Modevia Web Services LLC.
|