Advanced Beef Cookery: Beef Basics

Protein that bundles muscles and joints together and connects muscle to bone, joints and skin

• Elastin

• Collagen

• Connective Tissue

• Marbling

Flexible but tough connective tissue that must be removed as it does not break down during cooking

• Collagen

• Elastin

• Connective Tissue

• Shrinkage

Most prevalent type of connective tissue, breaks down into tender rich gelatin when cooked properly.

• Collagen

• Elastin

• Connective Tissue

• Shrinkage

The process of letting meat rest for a period of time under controlled conditions to improve its tenderness and flavor.

• Aging

• Marbling

• Quality Grade

• Inspection

Result of the evaluation of traits related to tenderness, juiciness and flavor found within the meat.

• Aging

• Marbling

• Quality Grade

• Inspection

USDA conducts _________ to ensure safety of meat sold in the United States.

• Aging

• Marbling

• Quality Grade

• Inspection

Involves hanging the meat in a controlled environment with specific temperature, humidity, and airflow.

• Dry Aging

• Wet Aging

Meat is vacuum-sealed in plastic bags and stored in refrigerated conditions. The meat retains moisture, and the enzymes inside break down the muscle fibers, leading to tenderization without the concentration

• Dry Aging

• Wet Aging

The term used to describe the temporary stiffening of muscle shortly after death

• Rigor Mortis

• Shrinkage

• Inspection

• Enzyme

Intermuscular fat that is key to the tenderness, flavor and overall grade of meat.

• Marbling

• Rigor mortis

• Enzymes

• Elastin