What is the Best Beef; From What Animal or Animals Does it Come?

Finer grained, with a slightly sweeter more flavourful taste, more nutritious, 

possibly  better for your health,

 and often more tender;

 it is my personal belief,

that

 the best beef in the world comes from the flesh of the
 North American Bison

 and that

 the best quality beef in the world comes from

 the Canadian Wood Bison




http://en.wikipedia.org/wiki/File:Wood-Buffalo-NP_Waldbison_98-07-02.jpg

Wikipedia identifies themselves as a source of reliable reference; an encyclopaedia. While admittedly in their defence; it is a very poor image, as you can plainly read and observe, the above image has been identified as a Wood Buffalo which it is not. it is not a buffalo. Also observe the head; the forelock and what appears as a thick pendulous beard. The animal is, also, not a woods bison.

While the legs are longer, a woods bison has virtually no chaps on the front legs. The beard is thin and scraggly The mane is short and does not extend much below the chest and the cape grades smoothly back towards the loins-little or no demarcation, Forelock lies forward in long strands over the forehead and the woods bison is usually darker on the head.

 (Bison athabascae).

Even better, the BISON

is indigenous to Canada.

Another interesting fact about bison is the health benefits that come with it. Not only does it have 70% to 90% less fat compared to other beef, on average it has 50% less cholesterol. And on top of that, it is higher in protein, iron other minerals, and all the omega and amino acids. Wow, my doctor and your's; may be prescribing bison meat pretty soon.

 SOURCE AND LICENCE: http://en.wikipedia.org/wiki/File:Wagyu.jpg

However, Kobe beef, from the Japanese Wagyu cattle bloodlines, such as the (Black Angus hybrid cross, born, raised USA. BLACK ANGUS-SCOTTISH=Japanese bloodline=Kobe Beef??? Only in "America") bull pictured above, is considered by many to be the best beef available in the world, but it is prohibitively expensive and import from Japan is still virtually impossible. Many epicurean and gourmet cooks (chefs-always remember “chef" is a trade qualification, requiring special training and qualification-journeyman/commercial cooks are NOT chefs), prize Kobe beef for its tenderness, flavour (in truth, due to lack of animal exercise, flavour and nutrition is probably lacking), and large amount of intramuscular fat (marbling). Heavy marbling is what gives all red meat its satisfying buttery mouth-feel and texture.

Many Wagyu carcases are graded several categories above Canadian or USDA Prime because of this common belief.

While some, mostly Australian and U.S.A. based restaurants are permitted to sell “KOBE STYLE”
(strictly consumer deception and an illegitimate marketing ploy), only a certain strain (just as Angus beef - with which Wagyu cattle are sometimes crossed - is a certain strain) of cattle –Wagyu- SLAUGHTERED IN THE KOBE REGION OF JAPAN

can truthfully be called Kobe beef. 

The proliferation of beef outside of Japan which is marketed as Kobe beef is a troubling issue for Kobe beef farmers because much like how sparkling wine may not be labelled Champagne unless it produced in the Champagne appellation (grape growing region) of France or Cognac labelled Cognac unless from the Cognac region of France, much the same in regards to "true" Kobe beef. Kobe beef comes from cattle that is not just raised a certain way, but comes from a specific breed and genetic lineage of cows, and only if they are raised in the Hyogo prefecture and according to the standards set by Kobe Beef Distribution & Promotion Council.

Most Kobe Beef today is bred and raised in California and Australia. For example, a ranch in California maybe contracted with beef producers in Kobe to breed and raise their cattle in California, where land and grain is relatively inexpensive. The cattle is supposedly raised and fed under the exacting specifications for Kobe Beef but there is no guarantee. When the cattle are almost ready for slaughter, they are shipped to Kobe, Japan, where the feeding is completed, and the cattle are slaughtered.

The true story of Kobe beef began with the import of Wagyu cattle into the isolated Kobe region. These animals were brought in as work animals to aid with rice harvesting. Because the region was so isolated however, these original Wagyu cattle were not transferred for work in other regions of Japan.

Breed, Origins and Lines

Wagyu were originally draught animals used in cultivation so they were elected for physical endurance. This selection favoured active, mobile, animals; which created more intra muscular fat cells -marbling- which, in turn provided a readily available energy source (the secret of all truly flavourful meat and is why a shank cut has much more flavour than the fillet).

The Japanese Wagyu derived from native Asian cattle which were infused (hybridized) with British and European breeds in the late 1800's. Although the breed was closed to outside bloodlines in 1910, regional isolation has produced a number of different lines with varying conformations.

Tagima-originating from Hyogo prefecture; these black cattle were used to pull carts and ploughs so they developed larger forequarters and lighter hind quarters. They are generally smaller framed with slower growth rates but produce excellent meat quality with a large rib-eye muscle and superior marbling. They are thought to be ideal for the production of F1 cattle for slaughter. The Tagima blood lines are generally regarded as producing the best quality meat in all of Japan.

Kedaka or Tottori-These were pack animals in the grain industry so they are larger animals with straight, strong backlines and generally good growth rates but sometimes variable meat quality.

Fujiyoshi or Shimane-These are medium framed cattle with average growth rate and good quality meat and are suited to crossing with Angus.

All the Wagyu cattle bloodlines eventually developed some unique genetic characteristics, such as the abundance of marbling. Because these Wagyu cattle cannot exercise on the very limited Japanese pasture lands, workers massage their muscles to prevent soreness and loss appetite. Believing that a soft skin produces more tender meat, Kobe beef ranchers also rub the Wagyu cattle’s hides with Sake, a Japanese rice wine.

© Al (Alex, Alexander) D. Girvan 2012 

REAL CHATEAUBRIAND, As It Should Look, And be Prepared

Links:Fillet-and the Modern Conception

Chateaubriand Steak. from Wikipedia, because it continually contradicts itself, it is my personal opinion that this post should be removed and replaced with something factual; or just maybe Wikipedia should refer to a RELIABLE dictionary, Encyclopedia, French Cook Book, or other, reference source.

Chateaubriand-is really a recipe and not a cut of meat; but, traditionally, it is always cut from the first cut from the SHORT- LOIN (SIR-LOIN).

Other than for the recipe I have posted here, I have been able to find only one (1) recipe for REAL chateaubriand posted anywhere on the internet; and it, as you will see by following the link:A real Chateaubriand steak is a thick cut from the center section of the tenderloin-that portion of the tenderloin contained in the porterhouse section of the beef loin.  is not chateaubriand; or at least the author is a little confused and/or mistaken as to what is a porterhouse,T-bone, or club steak. The post IS from from the USA, SO,what more would you expect; as is continually documented; and well proven; they are usually a little confused-or, just plain wrong.
Usually, it will be the thickest (some variations, of French or UK origin, use a bone in porterhouse, about two inches thick) part of the tenderloin (Porterhouse,not modern Mignon portion).Whatever cut is used, the steak should be a minimum of one and a half inches thick and preferably over two.

Fillet mignon-once considered to be the whole fillet, the present concept of fillet mignon, is really only a recipe as well. 

It is now considered to be the next cut down from the choice chateaubriand (porterhouse section). AND, ALTHOUGH IT WOULD SEEM, FROM THE QUOTE BELOW, THAT AT LEAST SOME OF YOU ARE STILL VERY CONFUSED; AS YOU CAN ALSO READILY SEE IN THE ABOVE ILLUSTRATION, THE FILLET IS A PART OF THE SIRLOIN; therefore there is no controversy in the fact that some sources say that it was originally cut from the SIR-LOIN the only food or cut of meat ever to be officially KNIGHTED. Oh, and to end a little more confusion, Château potatoes are not olive shaped and while they may; or may not; also employ bread crumbs, they are not sautéed (The Olivette or olive Potato) now varies somewhat in size but like the Parisian  and Noisette, originally employed a special cutter.

"CHATEAUBRIAND HISTORY

There are a few things about Chateaubriand that most sources agree. It is a recipe, not a cut of meat. It was created for Francois René Vicomte de Chateaubriand (1768-1848) French author and statesman. It was created by his chef, Montmireil (possibly in 1822).

Sources differ on the other important details of this recipe. Most say it was originally cut from the thickest part of the beef tenderloin, but several state that it was originally cut from the sirloin. Some say it was one very thick cut of beef, seared on the outside and rare on the inside. It may or may not then have had the seared and charred ends cut off before serving. Others state that the thick steak (filet or sirloin) was cooked between two inferior steaks to enhance its flavour and juiciness. The inferior steaks were cooked until well charred, then discarded.

Most state that it was originally served with Bernaise sauce, but some say the sauce was made with reduced white wine, shallots, demi-glace, butter and lemon juice. Finally, all agree the steak was served with chateau potatoes (small olive shaped pieces of potato sautéed until browned)."

FILLET OF BEEF FOR  ENTREES

CHATEAUBRIAND, FILLET STEAK, TOURNEDOS

By fillet steaks it is generally understood that we are referring to the TENDERLOIN FILLET Those pieces of meat cut laterally from the thickest part of the fillet of beef are used for Chateaubriand. Next, according to modern usage, comes the fillet mignon. They ought to be cut about one and one-half inches thick, and weigh from six to seven oz. Tournedos (actually MEDALLIONS outside of the USA) are half-fillets in respect of their weight, and might well be called the "kernels "of the fillet of beef. The usual thickness of a tournedos is about one and one-quarter inches, and they should be cut to a nice, round shape (hence the name). With the object of preserving their shape, they may be tied round with string.

Medallions-make up the nest smaller cut down from the modern fillet mignon-not recognized in the U.S.A.-they will have some excuse but I haven't heard it.

Tournedos-are the next cut and not quite as fine grained, often(usually) used in stroganoff, along with the other tail trimmings. IN THE USA MEDALLIONS ARE CALLED TOURNEDOS-again they will have some excuse-probably catering to the Hispanic populous.

Planked Steak- easy to do and very eye appealing, this is the only method which really serves justice to the unrivalled quality of Canadian and especially Alberta beef 

We, as proud Canadians, producing the world’s best beef, should never, ever, settle for anything less.

Ingredients

1 good steak, porterhouse, t-bone, even fillet mignon, your choice, a minimum of 2 inches thick

            Butter

Duchess potatoes            

Minced parsley

Cooked vegetables

Salt

Paprika

Method

1. Trim the fat and make outline of steak even.

2. Broil

3. Oil a heated plank, place steak on plank, and arrange border of Duchess Potatoes around it.

4. Arrange other cooked vegetables, at least three, in contrasting colour, such as stuffed tomatoes or green peppers, small boiled onions, peas, string beans, cubes of carrot or turnip, cauliflower, around the steak, also so that the board is entirely concealed.

5. Place the plank in the oven until the potato border is browned and all the vegetables are heated through.

6. After removing it from the oven, finish steak (spread with butter and sprinkle with minced parsley, salt and paprika).

Serve on the plank serves 4 to 6.

Variations:

Chateaubriand-The story goes that back in the days of Napoleon, French Chef Montmirail created a special dish for French author and statesman, Francois Chateaubriand. He took a cut of beef from the largest part of the tenderloin, just down, or up; depending on which way you look at it; from what is now considered the fillet mignon, seasoned it with black pepper, grilled it, and then finished it with butter. This cut, now synonymous with the recipe. Like all really good steaks, (any steak worth eating) Chateaubriand is thick, large enough to serve at least two people

The meat is carved, at the table, into thin strips and served with Château and Béarnaise sauce. Traditionally, instead of Duchess Potatoes, hand carved, Château potatoes are served. Of course the beef tenderloin steak is one of the more expensive, less nutritive cuts; and lacking in flavour, but if you want to make a meal that is sure to impress, this is a good one to choose.

I include here a recipe for Chateaubriand that is slightly unusual in that it is served with Artichokes Béarnaise and does not include the traditional Château or even Duchess Potatoes (see recipe included under how to cook a really, really, good steak).

8 large artichokes

1)    2- 2 lbs. each-cuts from the large end of beef fillet

2)    Suitable variety of cooked vegetables

3)    With sharp knife, cut stem from artichoke and cut off two- thirds of tops, leaving 1- inch bottoms

4)    With scissors, trim thorny tips from leaves; brush cut edges with lemon juice to prevent discolouration. Pull loose leaves from around bottom.

5)    Cook bottoms; cool slightly; with spoon scoop out and discard fuzzy “chokes”. Return the artichokes to cooking liquid and keep them warm.

6)    Broil steaks to desired degree of doneness as described above.

7)    Prepare Béarnaise sauce.

8)    To serve: With slotted spoon, remove artichoke bottoms from cooking liquid; drain on paper towels; spoon some Béarnaise sauce into centre of each.

9)    Slice meat thickly. Arrange meat slices on plank, in centre of a large warm platter, and surround them with the stuffed artichokes inter-spaced with the other cooked vegetables.

Eating Artichokes: Pull out a leaf and dip base in Béarnaise sauce; pull through teeth, scraping out the pulp. Discard leaves on plate.

Traditional Fillet Mignon

Ingredients:

3 lbs. beef fillet

Butter

Salt pork      

Salt and pepper

Flour

Method:

1. Remove any skin, fat, and ligaments, with a sharp knife.

2. Lard the upper surface with strips of fat salt pork and rub the entire surface with soft butter.

3. Dredge well with salt, pepper, and flour, and place the fillet, without water, in a small shallow pan.

4. Bake in a slow oven (300 F.) Or cut tenderloin into thick steaks and broil.Serves: 8.

THE GARBAGE

 that you, see pictured-on Google Images, for example, 

like the image directly below,

 IS NOT CHATEAUBRIAND

 THE REAL CHATEAUBRIAND  IS MORE ABOUT

THE RECIPE

 AND

 (having been first prepared for 

Nobility and State Functions) 

THE CARVING, AND PRESENTATION,

THAN THE ACTUAL PIECE OF MEAT

IT DOES NOT, OR RATHER, SHOULD NOT, LOOK LIKE THE  BOILED/BRAISED, BEEF A LA MODE, BEAVER, ROAD KILL, WHATEVER, YOUR GUESS,  ALL YOU CAN EAT OR FORCE DOWN, FAST FOOD CAFETERIA, SLOPPY MESS, SHOWN ABOVE.

Instead, real Chateaubriand is presented as a very elegant and special dish for which a Porterhouse or quality T- bone may be used in the recipe, instead of all fillet.   

The recipe calls for at least four different vegetables, all individually contained, of contrasting colour, not to include  the fluted mushrooms and Château potatoes which are also part of the original recipe.The vegetables must surround the steak, like a floral bouquet (bouquet garni). The reason the first recipe called for two steaks is that anything larger than a two pound cut will take you to the Fillet Mignon; which can also be cut into individual steaks or prepared in one piece for two or more-without US style bacon.

Chateaubriand is all about the carving and the presentation.

The presentation, usually,

 CALLS FOR CHÂTEAU POTATOES

and includes 

BOTH

 BÉARNAISE AND CHATEAUBRIAND SAUCES.

I include this slightly unusual recipe for Chateaubriand (in that it is served with Artichokes Bearnaise and does not include the traditional Château Potatoes); in order to show this all important, presentation.

8 large artichokes

2, 2 lb. cuts from the large or Porterhouse end of beef fillet; not from thethe middle or filet mignon portion.  

         Suitable variety of cooked vegetables

1. With a  sharp knife, cut stem from artichokes and cut off two-thirds of tops , leaving 1 inch bottoms.
2. With scissors, trim thorny tips from leaves; brush cut edges with lemon juice, to prevent discolouration. Pull louse leaves from around bottom.
3. Cook bottoms; cool slightly; with spoon scoop out and discard fuzzy "chokes". Return the artichokes to cooking liquid to keep them warm.
4. Broil steaks to desired degree of doneness (no more than medium rare).
5. Prepare Bearnaise sauce.
6. To serve: With slotted spoon, remove artichoke bottoms from  cooking liquid; drain on paper towels; spoon some Bearnaise sauce into the centre of each. Slice meat thinly. Arrange meat in slices on plank, in centre of a large warm platter; and surround them with stuffed artichokes, inter spaced with the other bouquet of cooked vegetables

Eating Artichokes: Pull out a leaf and dip base in Béarnaise sauce; pull through teeth, scraping out the pulp. Discard leaves on plate.

More traditionally Chateaubriand is a six pound tenderloin (size can vary but it must serve two or more people), seasoned with coarse black pepper. Some cooks will also use salt. I do not agree with this practice, because salt draws the juices out of the meat and it can always be added after the steak is cooked. Most North American consumers will add salt in any case, usually without ever having tasted the steak. Very simply cooked Chateaubriand is still a hallmark of first class dining. It is usually presented on a plank, accompanied by four or five different, unmixed vegetables of contrasting colour , Château potatoes, and both Chateaubriand  and Béarnaise sauce.

   Note:  As the illustrations below clearly indicate, Chateau potatoes are not olive shaped, are not usually roasted, and they are never deep fried.     

    The Recipe:

1-20 oz piece of beef tenderloin (or as above recipe) cut from the large end (head)

1 Tbsp extra virgin olive oil

Freshly cracked black pepper

 Béarnaise Sauce: Béarnaise sauce is simply a Hollandaise sauce(warm mayonnaise) but made with a tarragon vinegar reduction. In any case here is a recipe.

  2/3 cup white wine vinegar

  1 shallot minced

  1-1/2 tsp dried tarragon

  4 large egg yolks

  2 Tbsps water

  ½ cup (stick) cold unsalted butter, cut into pieces

       Coarse salt

Ø  In a small sauce pan, bring vinegar, shallot, and tarragon to a boil. Cook until liquid has reduced to 2 Tbsps, about 4 minutes. Strain through a fine mesh sieve. Rinse out saucepan and return the strained vinegar to the pan.

Ø  Add egg yolks and the 2 Tbsps water. Cook, over low heat, whipping constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.

Ø  Whip in the butter, one piece at a time: if sauce gets too hot (starts to bubble), remove from heat and whip in a piece of butter. Continue whipping until all the butter has been absorbed, about, about 3 minutes.

Remove from heat and immediately transfer to a bowl to stop further cooking. Season with salt. Use immediately or keep warm in a Bain-marie.

      Chateaubriand Sauce

6 Tbsps. unsalted butter

3 mushroom caps 1"-1 ½" minced

½ bay leaf

1/8 tsp dried thyme

½ cup dry white wine

½ cup beef stock

1-1/2 tsps minced parsley

Salt and cracked black pepper

Ø  Heat 3 Tbsps butter in skillet over med heat. Add Shallots and cook until softened. Stir in mushrooms and cook a few minutes

Ø  Add bay leaf, thyme and wine Bring to a boil. Reduce heat and simmer until liquid has evaporated.

Ø  Remove the bay leaf and the thyme sprig.

Ø  Add the stock, tarragon, parsley, and season to taste with salt and pepper. Bring to a boil, remove from heat, and whip in remaining butter bit by bit.

Ø  Taste and adjust seasonings

Ø  Set aside in a warm bain-marie.

     Château Potatoes

This illustration is intended to show the size and shape of the potato. There should be no knife marks on the finished potato

The somewhat pointy potatoes (shown top) are very poorly done but the illustration does at least give some slight indication of how they should look.

Ø  Cut potatoes into rectangular blocks 1 inch by 2 inches.

Ø  With a paring knife; and removing as little of the potato as possible from the sides, shape the blocks into smooth round barrel (not olive-which is an entirely different potato, used in en entirely different way) keep the ends blunt. There should be no visible knife marks.

Ø  Place in water and parboil until about ¾ cooked, times will vary according to the type of potato used and the water content. Originally Château potatoes were always prepared from a mealy such as the Russet and this step was omitted.

Ø  Using butter and a light skillet so you can keep the potatoes moving, sauté until a uniform golden brown.

Ø  Sprinkle with minced parsley before serving. The potatoes should be well glazed with butter. In the modern, high production kitchens of North America potatoes are most often roasted; but they are not château potatoes and the flavour and texture is entirely different. True Château potatoes are much more delicate in both flavour and texture.

      I have inserted another illustration of a reasonably good CHATEAUBRIAND PRESENTATION; which, while it, like the above recipe, does deviate from tradition somewhat; also serves to illustrate that the PRESENTATION is MORE IMPORTANT than rigidly trying to stick with any interpretation of the original recipe. NOTE: Carving and portioning of the steak should always be done at the table and is an integral part of  the ceremony that goes with PROPER PRESENTATION.

©Al (Alex-Alexander)D. Girvan. All rights reserved.

Cooking Meat From the Frozen State-It is Not Necessary to Thaw Any Meat Before Cooking

While, traditionally, we thaw most meats and  poultry before beginning the cooking process; this is largely done for convenience.We may wish to stuff the meat or poultry; a task that is almost impossible if the meat is still frozen. But thawing is not necessary; and it is not always convenient. Small cuts of fish for example are very seldom thawed in the home kitchen and in a restaurant or large hotel- chicken drum-sticks, wings, fish cakes, chicken or turkey patties, beef hamburger patties are most often cooked from the frozen state.
Other than for the convenience factor; there is absolutely no reason to thaw meats before beginning the cooking process and many cooks claim that because of the frozen ice crystals contained there in- that a hamburger patties started from the frozen state will be juicier ( of course, the water from the ice will also dilute the flavour). To cook any meat from the frozen state, simply follow your normal recipe but allow a longer cooking time.It is always well to insert a meat thermometer after the meat has  started to cook;  a thermometer is still the only way of knowing for sure that your meat will done to your liking. 

The Characteristics and Composition Of Meat.

What Meat is

The name meat is given generally to all edible flesh of animals used for food. The name beef is used for flesh of adult bovine or cattle, veal for the flesh of calves, unborn to about two months of age, pork for flesh of swine, mutton for the flesh of adult sheep and lamb for the flesh of sheep from six weeks to one year old. The flesh or muscle consists of fibres held together by connective tissue.  Muscles that are used most are toughest. Muscles become tougher as an animal matures.

         

The Significance of Tenderness

Tenderness and flavour are the most important palatability characteristics relating to consumer satisfaction with beef or any other meat. Research has repeatedly shown consumers are willing to pay a premium for meat that can be guaranteed tender. Considerable resources have been expended to understand factors influencing tenderness and to develop technologies capable of predicting tender  cuts.

Composition of Meat

Proteins of excellent quality-about 20%mineral matter, including phosphorous and iron-very little calcium.Fat not only around the muscles, but sprinkled through the lean part.Vitamins-some vitamin B, very little vitamin A, and vitamin C. Water

Features  of Muscle Structure Influencing Tenderness

Beef tenderness is a very complex trait. Structural elements of muscle have profound effects on the perception of tenderness. The commonly used categorization of factors influencing meat tenderness are: an actomyosin effect, a background effect, and a bulk density or lubrication effect.

Actomyosin effect

This rather new term refers to aspects of meat tenderness influenced by the condition of the sarcomeres in the muscle fibres. Sarcomeres are the smallest unit of muscle contraction and they make up the bulk of muscle fibres (cells) The proteins actin and myosin are the main elements of the saromere. These proteins combine during contraction and also during rigour mortise to form actomyosin.

Sarcomeres that are contracted (shorter) are less tender than those which are not contracted. Sarcomere length is  is affected by muscle position during rigour mortise(stretched muscles have longer sarcomeres) and the temperature  at which rigour mortise(cold pre-rigour  muscle temperature results in shorter sarcomeres).

A second feature of the saromere is the ease with which it may be fragmented after cooking. This fragility is most often caused by proteolytic degeneration of key proteins in the muscle fibre  through conditions that contribute to proteolysis such as warmer temperatures during storage and extended period of time under refrigeration. In fact, cooler (dry) ageing is recognized as one of the EASIEST and most effective ways to improve meat tenderness.

Background effect

The term background effect relates to connective tissue located throughout a muscle. This connective tissue retains considerable strength throughout extended periods of cooler ageing. Thus, even when the actomyosin effect is very low, background toughness will be caused by this connective tissue. Two aspects of connective tissue into play relative to tenderness. First the amount. The more connective tissue(comprised primarily of the protein collagen) the less tender the meat. Typically muscles of locomotion(those found in the thoracic and pelvic limbs of animals) have more connective tissue and are less tender.

The second feature of connective tissue is its heat-induced solubility. Upon cooking, especially slow cooking under moist heat conditions (braising or stewing), the collagen in connective tissue softens and solubilizes. Naturally  this reduces the contribution of connective tissue to meat tenderness. It is important to note that older animals have more cross-links within collagen than younger animals, meaning collagen of older animals is less soluble when heated. Therefore, older animals provide meat that is less tender.

Bulk density or lubrication effect

This effect is caused by intramuscular fat within the muscle (marbling). Fat might dilute the protein in a given, bite-sized portion of meat, thereby lowering the bulk density and resulting in a increase in tenderness. Fat contained between the c ells of a muscle, or within the connective tissue, could thin the connective tissue to a sufficient extent to reduce the amount of force required to cut the meat. In addition, fat provides lubrication between the fibres of a muscle and could increase the perception of tenderness. Fat may also provide some protection against over cooking--a contributing factor to much perceived meat toughness.

Characteristics of Tender Meat Cuts

Connective tissue is tenderer than that in tough cuts.

Contain less flavouring materials or extractives than tough cuts and are less nutritious.

Cost more than tough cuts.

May be cooked in dry heat (roasted).

Characteristics of Less Tender Meat Cuts  Connective tissue is tough.

Contain more flavouring materials or extractives than tender cuts and may be more nutritious.

Cost less than tender cuts

Require long cooking in moist heat (braising) to make tender.

Less tender cuts of meat may also be chopped-ground and cooked quickly in dry heat.

The Sirloin includes long and short loin plus the tenderloin which extends through both short and the rear section.

Today, usually only the rear section is (possibly to avoid some minor confusion), called the sirloin

In truth, all loin steaks are sirloin steaks Sirloin is the only cut of meat in the world that has been officially knighted: I believe that says it all.

Other Traditional Cuts

Renamed in North America

Cross Rib-Chuck: True cross rib chuck (rib chuck) comes from section 11 of the beef chart shown toward the beginning of this chapter. The United States has chosen to drop the word chuck with the result that some consumers have become confused and now believe a cross-rib is a better quality rib cut. We also now have what is called “boneless cross rib’, which is, of course, simply a chuck, but sold at a higher price

The New York Steak, which the supermarkets now often promote, and which is popular in American based restaurants, is nothing more than our old friend, the sirloin steak. New York Steaks are cut from the short sirloin, after, the traditionally popular, tender, and especially, profitable, fillet has been stripped off; hence the original name; strip loin steak. To many people, the name, strip loin lacks the exotic flavour of New York steak. Would you buy a stripped loin steak?

Think.

            As a consumer, you are much better off to order, or buy, in the super-market, a Club, or even a boneless rib steak.

Rib steak- With the bone, is often sold or served as the tenderer, with less fat, Club Steak.

Rib Eye- Is, really, the traditional, French entrecôte, but, when called by this name it is usually from heavy beef and a thinner cut.

Barron of Beef- The name Barron of Beef comes from the fact that the sirloin is the only meat, or food item, ever to be knighted.Due to the new meat regulations Barron of Beef is no longer on the market.

          In Britain, Europe, and most of the world, a baron was a very large, very important section of beef containing both long loins (or to make it simpler to understand-the carcass is halved rather than quartered -- the Barron of Beef amounts to practically the entire hind portion). It is used for large banquets, usually broiled over an open pit or as in "olden-days or in front of a very large fireplace.

            In the United States and now Canada, a baron of beef is an imprecise term-mainly a marketing or merchandising ploy-used to describe and promote less important cuts that are best suited to braising or stewing. While the exact definition of this cut varies somewhat, it is often  cut from the "eye of " round or sirloin tip--also American inventions- renamed and sold for higher profit. Baron of beef is usually served thinly cut, in sandwiches, au juice, or with some kind of beef flavoured dip. Next to the advertising of Prime Rib, This is probably the most blatant example of customer fraud in meat marketing.

Soup Bones: Once, were given away for free and often contained a considerable amount of meat. Now these bones are ground into feeds, and fed right back to the cattle. What may be left have become known as “beef” or “marrow” bones, are scrapped clean of all traces of meat, and are sold at a high price.

Hamburger-Many a child has asked: Why is a hamburger called a hamburger, when there is no ham in it? The answer of course, obvious to the adult, is because both this process of tenderizing meat through chopping and the trait of sandwiching cooked meats or sausage between slices of bread  come from Hamburg Germany. On the other hand, many adults are unaware that hamburger is not a cut, grade, or recipe for beef. Nor is it the sandwich we are all now so familiar with. Hamburger does not even have to be beef.

Cutlets or Schnitzels- are the only true original style hamburger to be found on the market today. The word Hamburger means only this ancient process of tenderizing meat.

            In any form hamburger is no more American than is the "Frankfurter ("wiener-hot dog") apple pie, or the automobile.

            In the past as in the present the U.S.A. has never been much concerned with the credibility, nor the truth of any of their claims.

        Apple cultivation originated in Central Asia, along the Tien Shan River, and in Kazakhstan, about 8000 B.C. It is possible, although highly unlikely, that an apple pie was baked(from dried apples) some where in the United States of America, say two hundred years ago. The people of China and Central Asia were baking apple and other pies, two thousand years before that.          

              Even their name is bogus for while the country was named, and is known as the United States of America there is no such place as America, on this planet or, (because place names are a human invention), in this solar system or entire universe. They could legitimately call them selves the United States of North America but area wise, by population numbers, or any other legitimate measurement; there is absolutely no justification for that country to claim that they constitute the entire Americas or for the citizens to refer to their nationality as American.

            The citizens of the United States of North America do not have a true nationality The peoples of Mexico (Mexico city has the largest population of any city in the world), or on an entirely different continent, the peoples of South American countries, especially the people of Canada—area wise Canada is a larger country than the U.S.A. which comprises of less than thirty percent of the Americas—are all Americans. The ridiculous insistence by the U.S. A. in calling themselves Americans, at exclusion of all other peoples living in the Americas, has caused much distension in the world (especially South America).

          If any one country can legitimately be called America; then that country is Canada, not the United States (See the article L'Anse aux Meadows, from Wikipedia, the free encyclopaedia).

            But then if we did not call them Americans, what would we call them. As stated above, they are a people without a true race or nationality. When the country was first named, many of the founders actually believed they controlled or soon would, all parts of the Americas worth consideration. Many citizens of the United States of North America, especially those from Texas and some of the other more southern states, still do.

            Time has proven this idea to be, the pipe-dream of misguided individuals, all with very large egos but who were, and are, more than just a little, naïve.

             Until such time as their boarders extend over all of the Americas; they will continue to be a country without a nationality.

            I suppose we could call them Yanks, but the peoples of the southern states would surly object and in this world, a world in which nationality or race is determined by ones country or continent of origin that just does not fit.

            The United States now becomes, simply, a large group of capitalist; would be world dictators, with very imperialistic motives. 

            At best, the people become citizens of the United States of North America, but in practicality, that is far too complicated a term to use every time we refer to these people. Which I suppose is the reason they always display their flag so prominently and are so intent on destroying the life style and national identity of so many other countries.

            The greatest, most promoted, (by the U.S.A.), most bogus, legend in automobile development is the common belief that the car is an American invention and institution.

            In reality the Americans are Johnny-come lately and because they are proving to be incapable of making up for all the centuries of lost time, and after exploiting, raping and pillaging their own country to the point that there is very little left (in a dream of an unsustainable economy and way of life), they have become the worlds most dangerous and paranoid country; determined, through world domination and dictatorship to do the same in the rest of the world

      Next to stories of "The old West" the legend of "The American Automobile" is perhaps the most bogus of all

©Al (Alex-Alexander) D Girvan 1990. All rights reserved.

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