《[精选]牛排专业产品知识讲义》由会员分享，可在线阅读，更多相关《[精选]牛排专业产品知识讲义（46页珍藏版）》请在金锄头文库上搜索。
1、,CULINARY MODULE 厨艺模块 “ Beef Product Knowledge” 牛肉类常识 Culinary 06-02,Objective 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 Que
2、stions? 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 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 prod
3、uction 饲养牛主要是为了肉制品,Difference 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,Chianina,Texas Longhorn 德
4、克萨斯长角牛,Brahman 婆罗门印度牛,Cattle Breeds牛的品种,These 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 MARBLING present in the rib eye between the 12th and 13th rib. 质量的等级
5、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
6、述,Grades: 等级 Prime: The carcass must display moderately abundant or 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 o
7、f 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 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10
8、0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,Japanese Beef Wagyu 日本牛肉,Wagyu Bull,Japanese 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。 T
9、he word “Wagyu” refers to all Japanese beef cattle. “Wagyu”泛指所有日本牛的品种 “Wa” = Japanese“Gyu” = Cattle “Wa”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 cat
10、tle 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 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 Gradin
11、g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, 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
12、，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 estimated 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 measurem
13、ents are obtained at the sixth and seventh rib section. The yield grading is absolutely objective, delivering an estimated yield percentage as follows: 获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 Grad
14、e 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, firmness and texture of meat, color, lustre and quality of fat. The relationship between beef marbling evaluation and classification
15、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 5: Excellent 非常好 4: Good 好 3: Average 中等 2: Below 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
16、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 evaluation. 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 course.
