Beef and Veal

Introuduction to Beef

Beef is the culinary name for the meat from bovines, especially domestic cattle. The word “beef” comes from the Old French word “buef”, which originally referred to cow meat.

It is one of the main and most widely consumed meats across the Western countries, the Middle East, Australia, Argentina, Europe, the United States, and parts of Southeast Asia.

Beef is regarded as a taboo food in certain countries, particularly in Indian and Nepalese cultures, and is therefore avoided by Hindus and Jains. Some Buddhists also refrain from consuming it.

The beef carcass is large, so it is processed into smaller, manageable portions called retail cuts for cooking and sale. Tender cuts come from the less exercised parts of the animal, such as the back, loin, and rib sections, making them ideal for grilling, roasting, or pan-searing. In contrast, tougher cuts are obtained from the legs, rump, and shoulder, which are more exercised and contain more connective tissue, making them suitable for slow-cooking methods like braising or stewing. Proper fabrication ensures optimal yield, uniform cooking, and enhanced flavor.

Meat from young animals is more tender than that from older ones. Beef is considered the most nourishing among edible meats. Its fat, called suet, is slightly yellowish, and the intensity of the yellow color indicates the animal’s age.

There are many breeds of cattle; Wagyu is used to produce Kobe beef, one of the most expensive types of beef from Japan. Tenderness is the key factor in judging beef quality. It depends on aging the carcass by hanging it for up to 14 days under proper conditions before cutting. Beef can also be tenderized using enzymes that break down proteins in the meat.

Classsifcation of Beef

Bull / Cow	Steer	Heifer	Veal	Yearling Bull or Cow
Male is called bull. Female is called cow after calving	Castrated male bull	Young female, not yet calved	Young cattle from 0-3 months	Bull or cow under 12 month of age, not calved

Nutritional Value of Beef:

Beef naturally contains 14 essential nutrients that help keep the body healthy and strong. Choosing lean cuts and varieties makes beef a healthy food choice.

Beef is high source of protein and nutrients. the protein content of lean, cooked beef is about 26-27%.

Lean meat is generally about 5-10% fat. Beef is rich in several essential vitamins and minerals, including:

a. Vitamin B12	b. Niacin (B3)	c. Iron	d. Magnesium
e. Vitamin B6	f. Zinc	g. Selenium	h. Phosphorus

Beef also contains several bioactive compounds that contribute to health and flavor:

a. Creatine

b. Taurine

c. Conjugated Linoleic Acid (CLA)

d. Cholesterol

Quality Points of Beef

1. Beef should be properly hung to improve tenderness; the color may darken slightly after hanging.
2. The meat should be bright red and elastic to the touch.
3. There should be good marbling, with visible flecks of white fat throughout the meat.
4. The fat should be firm, brittle, creamy white, and odorless.
5. Bones should appear shiny and pinkish.
6. The meat should not be sticky.
7. There should be no unpleasant odor.
8. The meat should have a fresh, slightly sweet smell (absence of sour or ammonia odor).
9. Muscle fibers should be fine and not coarse.
10. Juices should be clear, not cloudy.
11. Surface should be moist but not wet or slimy.

Storage of Beef

Proper storage and correct cooking temperatures are essential to ensure beef is safe to eat, as heat destroys harmful bacteria before consumption. Beef can be safely stored in both the refrigerator and the freezer, depending on how long it needs to be kept.

Large cuts of beef—such as hindquarters, forequarters, whole sirloins, and rumps—should be hung on meat hooks from racks fixed to the ceiling of the cold room. This allows proper air circulation and prevents spoilage. Smaller cuts should be stored on clean trays at around 2°C, and the trays must be changed daily to prevent the meat from sitting in its own drippings or collected blood.

For long-term storage, beef should be kept in a freezer at a minimum temperature of −18°C, which helps preserve quality and prevents bacterial growth.

	Refrigerator 4°C(40°F)	Freezer -18°C
Fresh Beef (Steaks, Roast)	3-4 days	6 – 12 months
Fresh ground meat	1 -2 days	3 – 4 months
LeftOvers	3 – 4 days	2 -3 months

Cuts and Usage

Beef is divided into several primal cuts, each having different levels of tenderness and best-suited cooking methods. Tender cuts come from the less-worked muscles, while tougher cuts come from more exercised areas and require slow cooking.

1. Chuck
   Chuck comes from the neck and shoulder, a heavily exercised area. Because it contains a lot of connective tissue and collagen, the meat is tough but very flavorful. It is best suited for slow, moist-heat cooking to break down the tissue.
   Usage:
   • Used for braising
   • Used for stewing
   • Used for casseroles
   • Used for pot roasts
   • Used for minced/ground beef

2. Ribs (Middle Section of the Cow)
   This section comes from the middle of the carcass, where the classic rack of ribs is taken from. Rib cuts are generally flavorful and well-marbled, making them excellent for dry-heat cooking.
   Divided ito 2 types:
   • Forerib:
     • Sometimes sold boned and rolled, but traditionally sold on the bone
     • Has higher fat content throughout, making it a superb roasting joint
     • Usage: Grilling, braising, roasting; can also be cut into steaks for grilling or frying
   • Back Ribs:
     • Attached to the shoulder area
     • Usage: Mainly used as a roasting joint

3. Loin (Back of the Animal)
   The loin is one of the prime cuts of beef, located behind the ribs. It is divided into two main sections: Short Loin and Sirloin. Loin cuts are among the tenderest, juiciest, and most flavorful because this area does very little movement and carries less weight, resulting in minimal connective tissue.
   • Sirloin: Located behind the short loin, closer to the hip/butt of the cow. It is divided into Top Sirloin and Bottom Sirloin.
     • Characteristics:
       • Less tender than short loin
       • More flavorful
     • Usage: Grilling, Roasting, Pan-frying, Sautéing, Broiling
       (Sirloin is excellent for steaks and dishes needing good flavor without being overly tough.)
   • Short Loin: Located just behind the rib section, producing some of the most tender and expensive steaks.
     Common steaks from Short Loin: Porterhouse, T-bone, Strip Steak, New York Strip
   • Tenderloin:
     The tenderloin is the most tender muscle of the beef, located within the loin and also considered a sub-primal cut of the sirloin. Two tenderloins can be obtained from each animal. It can be sold as a whole strip or cut into individual filet steaks (filet mignon). Due to its exceptional tenderness, it is ideal for pan-searing, grilling, roasting, or broiling, and is often featured in premium steak dishes.
4. Rump and Round (Hind Leg)
   • Rump:
     • Located at the back of the cow, just before the hind leg begins.
     • A prime cut, moderately tender, less expensive than fillet or sirloin.
     • Used for roasting, grilling, barbecuing, or frying.
   • Round
     • Comes from the hind leg itself (hip and upper leg muscles).
     • Leaner and tougher than rump, contains less fat, and better suited to long, moist cooking methods like braising, stewing, or roasting.
     • Divided into:
       1. Topside round (more tender, Ideal for roasting or slow cooking.)
       2. Silverside (slightly coarser & tougher, often minced, Low in fat, often used for mincing, corning, or braising.)

5. Shank
   Shank comes from the legs of the cow, either front (foreleg) or back (hind leg). It is a tough cut with a lot of connective tissue, so it is not suitable for dry cooking and is often used as mince (ground) meat or for slow-cooked dishes.
   It is divided into:
   • Hind Shank:
     • From the back leg below the knee.
     • Contains a narrow shin bone, ideal for making stocks or soups.
     • Best suited for long cooking methods like stewing, braising, or boiling.
   • Fore Shank:
     • From the front leg.
     • Also used for stocks and soups, just like the hind shank.
     • Cooked for braising, stewing, or slow boiling to tenderize the meat.
6. Flank
   Located behind the plate and below the short loin, forming the back part of the cow’s belly. It is a thin, lean, and relatively tough cut.
   Usage:
   • Best suited for braising, slow cooking, or pan-frying.
   • Often used in dishes where long or quick high-heat cooking helps tenderize the meat.
7. Plate
   The plate is the front belly region of the cow, located below the ribs. It is a flavorful but slightly fatty section, commonly used for cuts like skirt steak.
   • Short Plate:
     • Found in the middle rib section of the plate.
     • Characteristics: Rich in flavor, moderately fatty.
     • Uses: Best for grilling, roasting, or pan-frying
   • Brisket:
     • Located at the lower part of the plate, attached to the fore shank.
     • Characteristics: Tougher cut, requires slow cooking for tenderness.
     • Uses: Ideal for roasting, grilling, braising, or smoking.

Inroduction to Steak

A steak is a cut of beef, usually sliced perpendicular to the muscle fibers, typically from prime parts of the cow such as rib, sirloin, tenderloin, or rump.

It can be tender or moderately tender depending on the cut, and are generally cooked using dry heat methods like grilling, pan-frying, or broiling.

Types of Steak

1. Filet Mignon
   A premium cut taken from the small end of the tenderloin. It is extremely tender, lean, and considered the most expensive cut per weight. Best suited for pan-frying or grilling due to its delicate texture.
2. Chateaubriand Steak
   Cut from the center of the large end of the tenderloin. It is a thick, tender roast-style steak, traditionally carved and served from a gueridon trolley in classic French service. Usually meant for two portions.
3. Flap Steak
   Comes from the bottom sirloin. It has a loose, grainy texture and strong flavor. Often used for grilling, broiling, or stir-frying, especially after marinating.
4. Tournedos
   A small, round cut located next to the chateaubriand on the tenderloin. Usually sliced into 60–80 g medallions. Very tender and ideal for pan-frying or sautéing. Often served with sauces or wrapped in bacon (tournedos Rossini).
5. Chuck Steak
   Cut from the shoulder region (neck to rib). It has good flavor but more connective tissue, making it tougher. Best used for braising, slow-cooking, or grilling after tenderizing.
6. Porterhouse Steak
   A large steak cut from the rear end of the short loin, where the loin meets the sirloin. Contains both tenderloin and striploin on a T-shaped bone. Very flavorful and ideal for grilling.
7. T-Bone Steak
   Cut from the center of the short loin. Similar to porterhouse but with a smaller tenderloin section. The T-shaped bone adds flavor while cooking. Excellent for grilling or broiling.
8. Ribeye Steak
   From the rib section. Very marbled, juicy, and flavorful. One of the best cuts for grilling or pan-searing.
9. Striploin / New York Strip Steak
   Cut from the short loin. Moderately tender with good fat coverage. Great for grilling, broiling, or frying.
10. Delmonico Steak
    A classic American steak—usually a thick rib or chuck-eye cut. Rich flavor, cooked by grilling or pan-searing.

Degree of cooking / stages

The degree or stages of cooking (also called doneness) refers to how much a steak is cooked on the inside. It depends upon internal temperature, color, texture, juiciness, and softness. Different doneness levels bring different eating experiences, and chefs must master these to meet guest preference.

1. Raw (Uncooked)
   • Served completely uncooked.
   • Used in dishes like steak tartare and beef carpaccio.
   • Meat is not heated at all.
   • Only tender, high-quality cuts are suitable.
   • Must be carefully trimmed, handled hygienically, and kept very fresh.
2. Bleu / Blue (Very Rare)
   • A classic level of doneness just slightly cooked from raw.
   • It is the rarest and one of the hardest doneness stages to cook correctly.
   • Internal temperature is around 115°F (46–48°C).
   • Called “blue” because the raw meat has a bluish-purple color, which turns red when exposed to air.
   • Achieved by cooking a cold steak over very high heat for a very short time.
   • Typically seared for about 1 minute on each side and a few seconds around the edges.
   • Texture: Extremely soft and juicy; blood-like juices.
     • Only the outside is cooked — just enough to kill surface bacteria — while the inside remains almost raw, cool to slightly warm.
3. Rare
   • Meat becomes slightly firmer and opaque as it begins to cook; proteins like myosin start to coagulate around 120°F (49°C).
   • The juices seen in rare steak are not blood — they are water mixed with proteins (mainly myoglobin).
   • Rare steak is cooked a little longer than bleu; that extra minute brings a warmer and juicier texture.
   • Feels soft but slightly resilient when pressed with a finger.
   • Inside, the meat remains about 75% red with a cool-to-warm center.
   • Typical cooking time: 2–3 minutes per side depending on thickness.
   • Internal temperature: 52–55°C.
   • Requires a resting time of around 6 minutes to allow juices to settle.
   • Best suited for naturally tender cuts like tenderloin, ribeye, or striploin.
4. Medium Rare (Saigant)
   • One of the most popular and preferred doneness levels for steak.
   • The interior appears paler red, while the outside is slightly darker and browned.
   • Inside remains about 50% red, warm, and very juicy.
   • Internal color is opaque, lighter red compared to rare.
   • Internal temperature: 55–60°C.
   • Cooking time: 3–4 minutes per side depending on thickness.
   • Resting time: around 6 minutes.
   • Texture:
     • Firm on the outside,
     • Soft, tender, and juicy inside,
     • Resilient to touch (springs back more than rare),
     • Less shiny and more fibrous than rare.
   • Releases clear, pinkish juices when cut.
   • Considered the ideal balance of flavor, tenderness, and moisture for most premium
5. Medium / À Point
   • Internal Temperature: 60–65 °C (140–150 °F)
   • Internal Color: Pink strip through the center, more brown around the edges
   • Cooking Time: 4–5 minutes per side (depending on thickness)
   • Texture: Firm, becoming stiffer, resilient to touch
   • Juiciness: Moderate; some juices flow but less than rare or medium rare
   • Details:
     • At this stage, more muscle proteins coagulate, making the meat firmer and moister.
     • Collagen denatures and shrinks, releasing moisture. The meat shrinks by about 1/6 of its size.
     • The exterior should be browned and slightly charred, while the center retains a pink strip.
     • This level of doneness is considered classic medium, balancing tenderness and flavor
6. Medium Well / Bien Cuit
   • Internal Temperature: 65–69 °C (150–155 °F)
   • Internal Color: Mostly gray-brown throughout, with at most a faint hint of pink in the center
   • Cooking Time: 5–6 minutes per side (depending on thickness)
   • Texture: Firm, chewy, somewhat leather-like
   • Juiciness: Low; very little moisture retained
   • Flavor: Mild beef flavor, less pronounced than rarer steaks
   • Details:
     • Most muscle proteins and collagen have fully coagulated, squeezing out juices.
     • The steak is dry and chewy, suitable for those who prefer well-cooked meat.
     • Minimal pink remains; there should be no red visible anywhere.
7. Well Done / Très Bein Cuit
   • Internal Temperature: 155 °C (160 °F) and above
   • Internal Color: Uniform brown or gray-brown throughout, no pink remaining
   • Texture: Very stiff, dry, and firm
   • Juiciness: Minimal; almost all moisture is lost
   • Flavor: Mild; less pronounced beef flavor due to loss of juices
   • Details:
     • At these temperatures, the meat shrinks significantly, and nearly all muscle proteins are fully denatured.
     • Collagen transforms into gelatin, giving slight tenderness to some connective tissue.
     • All microbes are killed, making it fully safe to eat.