99

BESTPARTOF MEAT
Meatterbagimenjadi2:
SIRLOIN
TENDERLOIN

Bagian Sirloin:
,

Porter House tenderloin dan sirloin dipotong pada bagian atau titik paling tebal
T-bode steak dipotong agakkebelakäng daríporter house.
Club steak dipotong kebelakang T-bone steaktetapi bagiai tenderloin sudah
idak terpolong
Rib Steak dipotong dengan tulang biasanyadigunakan untik mnctmanggang

Bagiansirloin ini biasa digunakan uintuk steak, ioast, dll.

Bagian Tenderloin:
Heakfillet
o Chateu briand bagian paling limak, hahzs dan lembut unituk steak

Centre piece
o Fillet
o Tornade : biasa digumakan untuk goreng atau steak
o Small fillet/mignon: biasa iuntuk soup

End of part
o Goulash : biasa digunakan untuk soup, teksturnya agak keras.

Contoh-contoh potongan pada ieat atau daging sapi:

English cut potongan 1 kali lebih besar dari biasanya, contohutya 200
gr menjadí 400 gr.
New Yorkcut pofonganiris tipis seperti smoked beef, potongan 2 x lebih
besar dari potongan biasaiya.
Escalope potongan iris tipis tetapilebih tebal dari New York cau.

Contoh potongan pada kambing

Tringular shape :potongan bentuk segi tiga

Square shape potongan bentük kotak.
 62

EUROPEAN CUTS OF BEEF

Unccvered PlatNeck
e
d up o )

Shank p o

yooH Shouider Fil et

ottom Rcur
*****=- **

Top Sice

*'. . **
PART OFTENDERLOIN OF BEEF .

Chateaubriand
a
b
2. Fillet Stcak
3 Touncdos
4. Small Fillet Steak / Mignon
S. CGoulash

. lead

b. 'enter Picce
c. FEnd of Tenderloin

KTRANGAN G.A R

1. Iead
2 3
a. Chateaubnand

2. encr Picc
. Fillet Stcak

b. Tourncdos

3. Fnd o! Tenderloin

Small Fillet Steak imiginon)

 PART OF SIRLOIN OF BEE

RUMP ROAST

. '
OAST LOIN .

TENDERLOIN

4 3 2

i. Porterhouse Steak 3 Club Steak

2 T-bone Steak 4. Rib Stecak

KETERANGAN GAMBAR
Pocrterhousc Steak
lenderloin dan sirloin steak yang dijpotong padu agian / titik yang
paling tebal.
2. T-bone Steak
Dipotong agak ke belakang dan ukurannya lebih kecil daripada
porterhouse steak

3. Club Steak
Potongan puda bagian ujung tenderloin, tetapi kueliias tidak begitu
baguas dibandingkan dengan tender'oin. bisa untuh steak.

4 Rib Stcak with The Bone

Dapat digunakan untuk soup dan memuat kaldu, karena bagian ini
imasik erdapat tulang

* **
Dry heat cooking methods

Tender cuts of beef from the lcin and rib are best cooked via dry cooking methods, suci
as grilling, broiling, roasting, and sautéing

Grilling: Grilling is characterized by cooking the beef over a high heat source
generally in excess of 650°F (343°C). This leads to searing of the surface of the
beef, which creates a flavorful crust. In the Australia, Us, Canadaand the UK
also grilling is known as "Barbecueing".

Breiling: Broiling is similar to grilling, except where grilling is performed with

theheat source under beef, broiing is usually performed in an oven with the
the
heat source ahove the beef. In the UK and Australia, broiling is known as
"grilling".
Roasting: Roasti:1g is a particularly British way of cooking meat which produces
thei2onic British dish -Roast beef. British roasting is very similar to American
broiling, although the leating is from hot air and the ineat is cooked all around.
Little if any liquid is added. The liquid produced during cooking is decanted from
the fat and usually nade into a gravy to servè with the sliced beef.

Carpaccig: Raw beef froin the finest cuts may be prpared with the option of
searing the sides of the fillet for a few seconds before thinly slicing. This may be
served with iemon slices, vhich when squeezed over the raw beef'cooks' it

Stirfry: Mainly a Chinese way of cook1ng. Cooking o:l with agents such as garlic

girger aned onions are added to thc wok which are brought to high heat. Then
slices of beef (or any other type of meat) wlhicl1 gererally cooks longer are added
in. Finally the side ingredients of mixed vegetables are added in to cook for a few
minutes Thus method of cooking emphasizes on the timing of cooking where the
result woeld be toth the meat and vegetables just cook.
 Perbedaan Tenderloin dengan Sirloin

Tenderloin Sirloin
I.merupakan bagian has dalam i.Imerupakan bagian has luar
2.tidak terdapat lemak semua bagian 2.terdapat lemak
merupakan
daging
3.Iebihmahal daripadasirloin 3.hargalebih murah
4.daging lebih empuk daripada sirion. * * *
4.dagingagak keras

Cooking temperature
Beef is cooked (roughly) on the following scale, based on the internal temperature.of the
meat

Traditional Temp.
Cooked. Description
=-." -.- USA)
Very rare
115 -

25°F (46- Blood-red ineat, sofi, very juicy

52 C)
Rare 125130°F(52-Re centler, gray surfacc, sofl, Juicy
54"C)
* **** .

Aledium 130: 14(0°T (54 Pnk center. gray-brown srfacc. oflcn remans

60C) uicy
140 150°F (60 - Slightly pink center, becomes gray-brown
Medium lowaris surlace
66°C)
Medium 150 160°F (66- center, frin texture.
Mostly gray
weli 71°C)
Well done >160°F (>71°C) Gray-brown throughout, tough texture
-*****