牛排专业产品知识BeefProductKnowledge.pptx

《牛排专业产品知识BeefProductKnowledge.pptx》由会员分享，可在线阅读，更多相关《牛排专业产品知识BeefProductKnowledge.pptx（45页珍藏版）》请在淘文阁 - 分享文档赚钱的网站上搜索。

1、CULINARY MODULE厨艺模块厨艺模块“Beef Product Knowledge”牛肉类常识牛肉类常识Culinary 06-02Objective 目标By the end of this Session,our objective is to ensure that you have learned“Product Knowledge-Introduction”with confidence,and according to our defined standards.到这次课程结束的时候，我们的目标是要求你了解符合我们酒店标准的“食品知识-介绍”。Any Questions?

2、有问题吗？Beef General牛肉-概括Europe:欧洲Cattle raised mainly for dual use(milk/meat)饲养牛主要是为了这双重原因(牛奶/牛肉)US,Australia:美国,澳大利亚 Cattle raised mainly for meat production 饲养牛主要是为了肉制品Argentina:阿根廷阿根廷 Cattle raised mainly for meat production 饲养牛主要是为了肉制品Japan:日本Cattle raised mainly for meat production 饲养牛主要是为了肉制品Dif

3、ference Dairy Cattle/Meat Cattle(不同种类的奶牛/肉牛）Dairy Cattle 奶牛Meat Cattle肉牛Cattle Breeds牛的品种Hereford 赫里福种的食用牛Black Angus 安格斯牛 Galloway 苏格兰牛Cattle Breeds牛的品种Piedmontese 皮埃蒙特牛Limousin利木辛牛 Charolais夏洛来牛 Cattle Breeds牛的品种American Shorthorn美国短角牛ChianinaTexas Longhorn德克萨斯长角牛Brahman婆罗门印度牛Cattle Breeds牛的品种Thes

4、e different cattle races are often cross bred to get better results in meat production 这两种不同种族的牛交叉繁殖可得到更好的肉制品US Beef Classification 美国牛肉的分类Quality grades are determined by the amount of MARBLINGpresent in the rib eye between the 12th and 13th rib.质量的等级取决于12与13根肋骨之间的那块肉的大理石花纹的数量Prime 一等 Commercial 商业

5、的Choice 上等 Utility 实用Select 优等Cutter 切割Standard 标准Canner 罐装US Marbling Descriptions 美国-肥瘦相间的肉的花纹描述少许丰富的适度丰富的US Marbling Descriptions 美国-肥瘦相间的肉的花纹描述适度的适度偏少的US Marbling Descriptions 美国-肥瘦相间的肉的花纹描述少数的极少的US Marbling Descriptions 美国-肥瘦相间的肉的花纹描述Grades:等级Prime:The carcass must display moderately abundant o

6、r slightly abundant degrees of marbling.一等：屠宰后的牛肉必须有丰富的或是少许丰富的肥瘦相间 的花纹Choice:The carcass must display moderate,modest or small degrees of marbling上等：屠宰后的牛肉必须有适量的或是适度偏少的肥瘦相间的 花纹Select:The carcass must display the slight degree of marbling优等：屠宰后的牛肉必须有极少量的肥瘦相间的花纹 US Method 美国的饲养方法The first 12 14 month

7、the cattle are roaming freely on the large farms feeding on natural grasses.在开始的12到14个月牛会被自由的散养在农场里吃草Then they will be brought to“feed lots”and fed a mixture of corn and grains for 100 days.然后他们会被带去专门的饲养间以玉米和谷物相混合的饲料喂养100天The result of this method is the typical Prime Meat.用这种饲养方法饲养出来的牛有着最精华的肉Japane

8、se Beef Wagyu 日本牛肉Wagyu BullJapanese Beef Wagyu 日本牛肉“Wagyu”is the Japanese breed of cattle used to produce“Kobe”beef.“Wagyu”是日本牛的一个品种，它是用来做神户牛肉“Wagyu”is a breed of cattle like Angus.“Wagyu”是牛的一个品种，就像安格斯牛。The word“Wagyu”refers to all Japanese beef cattle.“Wagyu”泛指所有日本牛的品种“Wa”=Japanese“Gyu”=Cattle“Wa”

9、是日本的 “Gyu”是牛“Matzukaya,Saga,Hokkido”are other famous Beef producing prefectures in Japan.“北海道”是其他有名的日本牛肉产区Japanese Beef Wagyu日本牛肉Rib A-3 肋骨Sirloin A-3 腰肉Japanese Beef Wagyu日本牛肉This cattle breed produces intense marbling.这种牛肉有着丰富的肥瘦相间的花纹In order to earn the designation“Kobe”beef,the cattle must come

10、from the prefecture of Kobe and meet strict production standards.为了得到这种特指的神户牛肉，牛必须是产自神户这个地区而且要达到严格的生产标准Japanese Beef Wagyu日本牛肉Sirloin A-4 腰肉Sirloin A-5 腰肉Japanese Beef Grading日本牛肉的等级Beef carcasses are cut or ribbed between the sixth and seventh rib.屠宰后的牛将会自第六和第七根肋骨出切割There are three yield grades:A,B

11、,and C-classified by yield percentages estimated by an equation.三种产量等级：A,B和C-按产量百分比分类，按综合体评估There are five quality grades 1,2,3,4 and 5.based on:有五种质量等级1，2，3，4，和5，基于：Marbling 肥瘦相间的花纹Meat color 肉的颜色Texture 纹理Fat color 脂肪的颜色Japanese Beef Grading 日本牛肉的等级Yield Grade 产量等级Yield score is determined by an e

12、stimated curability percentage that is calculated by an equation which includes four carcass measurements.产量数是决定于由包含四个尸体的检测数据的公式计算出的预估痊愈率。The measurements are obtained at the sixth and seventh rib section.The yield grading is absolutely objective,delivering an estimated yield percentage as follows:获

13、得的测量方法是在第六和第七根肋骨的区域。产量等级是绝对客观的，评估的生产百分比如下：Japanese Beef Grading 日本牛肉的等级Grade A-72%and above 等级A-72%以上Grade B-69%and above 等级B-69%以上Grade C-under 69%等级C低于69%Japanese Beef Grading 日本牛肉的等级Quality Grade 质量等级The meat quality scores are determined in terms of beef marbling,meat color and brightness,firmne

14、ss and texture of meat,color,lustre and quality of fat.The relationship between beef marbling evaluation and classification of grade is as follows:肉的质量分数取决于牛肉的肥瘦相间的花纹，肉的颜色，亮度，稳固和肉的纹理，颜色，光泽和脂肪的质量。牛肉的肥瘦相间的花纹评估和等级的分类的关系如下：Japanese Beef Grading 日本牛肉的等级Grade:等级等级5:Excellent 非 常 好4:Good 好 3:Average 中等 2:B

15、elow average 中下 1:Poor 差Japanese Beef Grading 日本牛肉的等级Meat color is evaluated across seven continuous standards.肉的颜色是通过7个标准来评估The color range is from No.1 down to No.7 and carcass color graders are preferred in Grade 1 to Grade 3.颜色的范围是从1到7，屠宰后骸体的颜色首选等级是1到3级Beef brightness is a factor in this evaluat

16、ion.牛肉的亮度是这个评估的一个要素Firmness and texture of meat are evaluated by visual appraisal and classified into five grades.肉的稳固性和纹理的评估是视觉的一个评估，他们被分为5个等级Japanese Beef Grading 日本牛肉的等级The firmness measure ranges from very good to inferior and the texture of the meat is evaluated on a scale from very fine to cou

17、rse.稳固性的测量范围是从好到差，肉的纹理评估是从非常细腻到凌乱The color and quality of fat is evaluated objectively against the Beef Fat Standards prepared as seven continuous stands,with grade No.1 being the most desired.脂肪的颜色和质量的评估是按照7个标准，第一等级是最好的Japanese Beef Grading 日本牛肉的等级Beef牛肉胸前肉二侧腰肉榔头肉（大腿肚内芯）外脊外脊上脑（近胫脊背肉）腰脊肉Beef Rib Par

18、ts肋骨部分Beef Rib Parts 肋脊部分Beef Rib Parts 肋脊部分Beef Rib Parts 肋脊部分牛小排Beef Loin Parts腰部Beef Loin Parts 腰部Loin,short loin 上腰脊肉Top sirloin buttBoneless Bottom sirloin butt 米龙（盆骨后肌,近腰臀肉)Boneless 去骨的Full tenderloin Loin,strip loinShort-cut,boneless 里脊（脊骨内侧(腹侧)条肉）Loin tail Beef Loin Parts 腰部上腰脊肉 Beef Loin Pa

19、rts 腰部里脊（脊骨内侧(腹侧)条肉）Beef Loin Parts 腰部Beef Loin Parts 腰部Beef Portion Cut牛肉切块 上脑（胸部背脊肉)带肥肉的牛排上脑卷牛排Beef Portion Cut 牛肉切块 餐馆牛排里脊牛排Beef Portion Cut 牛肉切块 米龙牛排 去骨的里脊(二侧腰肉)牛排 去骨的Beef Portion Cut 牛肉切块 上腰部肉，中间切开，去骨的上腰部肉牛排Beef Portion Cut 牛肉切块 完整的腰部嫩肉，边上没肌肉的，去皮的，牛排完整的腰部嫩肉，边上有肌肉的，去皮的，牛排Beef Portion Cut 牛肉切块 完整的里脊肉，没有肌肉的，有皮的，牛排Any Questions?有问题吗？