Related Manuals for Beef Eater MODULE 8
Summary of Contents for Beef Eater MODULE 8
- Page 1 MODULE 8 // COntEnts: Where Oven Roasts Come From Oven Roasts Where Pot Roasts Come From Pot Roasts Briskets Product Information, Roasts Funded by The Beef Checkoff...
- Page 2 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Where Oven Roasts Come From Chuck Rib – Bone In Rib – Boneless (Beef Standing Rib, Beef (Beef Ribeye Roast, Boneless IMPS/NAMP 114E PSO1 “Prime” Rib) Beef “Prime” Rib, Boneless Beef Chuck, Shoulder (Clod),...
- Page 3 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Oven roasting is a way of cooking by indirect, dry heat, resulting in a beautiful, crusty outside and tender, juicy inside. Oven Roasts General Oven Roast Info Oven roasting is a way of cooking by indirect, dry heat, resulting in a beautiful, crusty outside and tender, juicy inside.
- Page 4 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Beef up your breakfast offerings with dishes like Roast Beef Hash, South-of-the-Border Scramble, Beef Biscuits and Gravy, or a Breakfast Beef Burrito Add to your appetizers with Roast Beef Sliders, Beef and Asparagus Roll-Ups, or Beef and Sun-Dried Tomato Toasts Extend soups like Beef &...
- Page 5 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Tenderness Ranking – Oven Roasts The most tender beef oven roasts, in order from most tender, are: Beef Tenderloin Beef Loin, Strip Loin Roast Beef Rib Roast Beef Ribeye Roast Nutrition Lean List – Oven Roasts...
- Page 6 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Individual Cut Information – Oven Roasts Chuck 116H Beef Chuck, Chuck Eye (IM) This muscle group is an extension of the ribeye Sometimes referred to as the “mock ribeye” Rib – Bone In (Beef Standing Rib, Beef “Prime” Rib)
- Page 7 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS IMPS/NAMP 190 BUTT TENDERLOIN SHORT TENDERLOIN TENDERLOIN TENDERLOIN ROAST TIPS TOURNEDOS, MEDALLIONS, FILET MIGNONS TOURNEDOS, MEDALLIONS, FILET MIGNONS CHATEAUBRIAND Loin (Beef Tenderloin Roast, Chateaubriand, Filet Mignon Roast) 189, 189A Beef Loin, tenderloin, Full 190, 190A...
- Page 8 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Sirloin (Beef Sirloin, Beef Top Butt) 184, 184A Beef Loin, top sirloin Butt, Boneless 184B Beef Loin, top sirloin Butt, Center-Cut, Boneless, Cap Off (IM) 184D Beef Loin, top sirloin, Cap (IM) 184E Beef Loin, top sirloin Butt, Boneless, 2-piece (184B +184D)
- Page 9 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Beef Round, Knuckle (tip) 167A Beef Round, Knuckle (tip), Peeled 167D Beef Round, Knuckle (tip), Peeled, 2-Piece (167E +167F) 167E Beef Round, Knuckle (tip), Center Roast (IM) One of the three major muscle groups in the round...
- Page 10 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Where Pot Roasts Come From Chuck Round IMPS/NAMP 114, 114C IMPS/NAMP 167 Beef Chuck, Shoulder (Clod) Beef Round, Knuckle (Tip) IMPS/NAMP 114D IMPS/NAMP 167A Beef Chuck, Shoulder (Clod), Beef Round, Knuckle (Tip), Peeled Top Blade...
- Page 11 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Pot Roasts General Pot Roast Info “Cooking under cover”, also known as braising or stewing, relies on the steam from simmering liquid to turn less tender cuts of beef into richly flavored, fork-tender favorites. It’s a time-tested tradition of cooking that’s making a comeback as part of the comfort foods trend.
- Page 12 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Nutrition Lean List – Pot Roasts The leanest beef pot roasts, in order from most lean, are: Beef Chuck, Shoulder (Clod), Arm Beef Round, Knuckle (Tip) Beef Round, Outside Round Beef Round, Eye of Round Beef Round, Bottom Round, Heel User’s Guide/Grid –...
- Page 13 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS 116A Beef Chuck, Chuck Roll 116B Beef Chuck, Chuck tender (Beef Chuck Mock Tender) 116D Beef Chuck, Chuck Eye Roll (Beef Chuck Eye Roast) 116E Beef Chuck, Under Blade Roast 116G Beef Chuck, Edge Roast (IM) Great taste at an economical price;...
- Page 14 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS BRISKETS General Brisket Info Delicious, affordable and ideal for a variety of profitable dishes Popular barbecue and ethnic comfort food Boneless cut perfect for popular sandwiches and value entrees Adapts well to dry rubs, mops or marinades...
- Page 15 BEEF MODULE 8 PRODUCT INFORMATION, ROASTS Individual Cut Information Beef Brisket, Deckle-Off, Boneless (Whole Beef Brisket) 120A Beef Brisket, Flat Cut, Boneless (IM) (Beef Brisket Flat Cut, Beef Brisket First Cut, Beef Brisket Thin Cut) 120B Beef Brisket, Point Cut, Boneless (IM) (Beef Brisket, Point)