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    Beef Butchery

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    Katelyn Lucas
    This document discusses the main cuts of beef. It describes several premium cuts, including Kobe beef from Japan which comes from cows massaged with sake and beer, and American Wagyu which is a cross between Angus and Wagyu cows. It also outlines several tender cuts from the short loin and rib sections that command high prices, such as the tenderloin, filet mignon, strip steak, porterhouse, T-bone, and bone-in ribeye. All of these cuts are praised for their tenderness and flavor.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Beef Butchery

    Uploaded by

    Katelyn Lucas
    25 views12 pages
    This document discusses the main cuts of beef. It describes several premium cuts, including Kobe beef from Japan which comes from cows massaged with sake and beer, and American Wagyu which is a cross between Angus and Wagyu cows. It also outlines several tender cuts from the short loin and rib sections that command high prices, such as the tenderloin, filet mignon, strip steak, porterhouse, T-bone, and bone-in ribeye. All of these cuts are praised for their tenderness and flavor.

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    BEEF BUTCHERY

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    This document discusses the main cuts of beef. It describes several premium cuts, including Kobe beef from Japan which comes from cows massaged with sake and beer, and American Wagyu which is a cross between Angus and Wagyu cows. It also outlines several tender cuts from the short loin and rib sections that command high prices, such as the tenderloin, filet mignon, strip steak, porterhouse, T-bone, and bone-in ribeye. All of these cuts are praised for their tenderness and flavor.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    25 views12 pages

    Beef Butchery

    Uploaded by

    Katelyn Lucas
    This document discusses the main cuts of beef. It describes several premium cuts, including Kobe beef from Japan which comes from cows massaged with sake and beer, and American Wagyu which is a cross between Angus and Wagyu cows. It also outlines several tender cuts from the short loin and rib sections that command high prices, such as the tenderloin, filet mignon, strip steak, porterhouse, T-bone, and bone-in ribeye. All of these cuts are praised for their tenderness and flavor.

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    © All Rights Reserved
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    You are on page 1of 12

    BEEF

    BUTCHERY
    8 MAIN CUTS OF BEEF
    BEEF CUTS
    PRECIOUS PART
    Kobe Beef
    • This beef comes only from
    Kobe, Japan; therefore, costs
    more the further you travel
    from Japan. What makes it so
    special? Well, it comes from
    Wagyu cows that have been
    massaged with sake-fed grain
    fodder and given one beer a
    day. This makes the beef
    tender, flavorful and
    wonderfully marbled.
    American Style Wagyu
    Kobe Beef

    • This type of beef comes


    from a cross of Black
    Angus and Wagyu cows
    and are raised here in the
    U.S. They are rare (there
    aren’t very many of them)
    so they are expensive.
    They, too, are tender and
    very flavorful.
    Tenderloin
    • Typically, the most
    expensive cuts of beef are
    taken from the most tender
    parts of the cow. These
    are the parts that don’t get
    “overworked” in the
    animal’s lifetime.
    Therefore, they’re tender.
    Tenderloin is an amazing
    example of this. This is the
    Filet Mignon in roast form.
    Filet Mignon

    • Now, this is exquisite.


    Filet mignon is taken from
    the small end of the
    tenderloin (called the short
    loin) and is known as the
    “king of steaks.” It can
    often be cut with a fork, it’s
    so tender.
    Kansas City Strip

    • Strip steaks, taken from


    the short loin, are
    particularly tender, but not
    as tender as the
    tenderloin. They can,
    however, but cut into
    thicker portions which is
    appealing to lovers of
    more rare beef.
    Porterhouse

    • the Porterhouse! Part


    tenderloin and part strip
    steak, this hefty favorite
    divides the two with a
    bone that helps provide
    amazing flavor. The
    Porterhouse has a larger
    side of tenderloin than on
    a T-bone.
    T Bone
    • The yin to the
    Porterhouse’s yang, the T-
    bone is a more
    conventional favorite, yet
    still pricey in upscale
    restaurants. The fact that
    this type of steak comes
    from the short loin section
    of the cow (and, thus, the
    most tender) makes it
    expensive. A good bet.
    Bone-in Ribeye (Cote de
    Boeuf)

    • It’s the bone that gives this


    cut its flavor. Leave the
    bone in and you leave the
    rich flavor intact. The
    ribeye comes from the rib
    section of the cow, which
    gives it its hearty flavor.
    THANK YOU
    FOR
    LISTENING

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