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Type of meat cut

post #1 of 11
Thread Starter 

HI...all chef,

 

just a simple question : How to learn varieties of meat cut and to understand type of meat to cook steak? Butchers will not teach me as they just want to teach apprentice who is going to be a butcher.

 

I need all your comments.

 

Thank you all.

 

chef69:chef:

post #2 of 11
Get a copy of the NAMP Meat cutters guide. Cutting up in the kitchen by Jim Ellis(I think) is good too. Once you start to learn what cuts actually are, the names are less confusing.
Fun part: cut, cook, and eat lots of meat.
post #3 of 11
Merle Ellis, sorry, had to go check
post #4 of 11
Thread Starter 

Hi Chef Grande,

 

Thank you very much for your guidance.

 

Is Cutting up in the kitchen with Jim Ellis a book?

post #5 of 11
*Merle Ellis(my mistake) and yes.
He wrote it in the 70's to help home cooks know howto use different cuts of meat, and discusses different cuts and cooking methods. It's out of print but can be purchased very cheaply on amazon.
The Meat Cutters guide lists standard retail and foodservice cuts and is a good cross reference for where a particular cut comes from.
It's good to get a little more knowledge about where the different cuts come from, the problem is cook books only tell you cooking methods but never have enough real info about different cuts; butcher books have cuts but no cooking information. So the Merle Ellis book is a nice compromise
post #6 of 11
Thread Starter 
Quote:
Originally Posted by Grande View Post

Get a copy of the NAMP Meat cutters guide. Cutting up in the kitchen by Jim Ellis(I think) is good too. Once you start to learn what cuts actually are, the names are less confusing.
Fun part: cut, cook, and eat lots of meat.

Thank you again. It's very helpful.

 

Hopefully the book shows the guidance how to cook steak too.(based on the doness).

post #7 of 11
Thats mostly practice and temp. An instant read thermometer helps. You can get one at the grocery store for like $6. But a lot of "official" sources give temps much higher than what you really go for.
post #8 of 11
post #9 of 11

Here is the book:

 

 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 11

Woah!! They really didn't rest those steaks before cutting for the photos huh??!

For my money for lay readers and pro's alike, this is hard to beat...

 

http://www.amazon.com/River-Cottage-Meat-Book/dp/1580088430/ref=la_B001IXPU5I_1_2?s=books&ie=UTF8&qid=1406412051&sr=1-2

post #11 of 11
You want a laugh check the recommended temps in the NAMP
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