1 beef cookery & the chuck roll national cattlemen’s beef association

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Beef Cookery & The Chuck Roll

National Cattlemen’s Beef Association

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Overview

• Where we are– Beef Value Cuts

• Where we are going– Chuck Roll & Beyond

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Where we are: current status of the beef value cuts

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Research PartnersResearch PartnersResearch PartnersResearch Partners

NCBA Center for Research and Knowledge Management

Checkoff-Funded Muscle Profiling

Study

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Ranch Steak

Shoulder Cuts

Shoulder Tender

Flat Iron

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Sirloin Tip Center & Side

Steaks

Round Cuts

Western Griller

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Culinary Center Role• Applied Cookery

– Right Cooking Method for the Right Cut– Multiple Tests

• Recipe Development– Consumer– Foodservice

• Retail Demo Instructions– Flat Iron– Petite Tender

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Foodservice Successes

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Lone Star Steakhouse

Flat Iron

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T.G.I. Friday’s

Flat Iron Steak featured on the Friday's Jack Daniels Menu

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Petite Tender at Panera Bread

– Pepper Blue Steak Sandwich– Bistro Steak Salad (< 6g carbs)

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Successes at Retail

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Kroger

• National Rollout of the Flat Iron

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Challenges

• Cutting them correctly– Seaming the Flat Iron out correctly– Cooking to the correct doneness

• Availability– Only 2 Petite Tenders per animal– Balancing the clod

• The Round– Tenderness issues– No home for these cuts

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Where we going: the new chuck roll cuts

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The Chuck Roll

• Tier One Cuts– Denver Cut– Boneless Country-Style

Beef Chuck Ribs– America’s Beef Roast– Delmonico Steak– Country-Style Beef

Roast (fully-cooked)

Chuck Roll

NAMP 116A

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The Denver Cut

• Fourth most tender cut

• Applied Cookery– Grilling– Broiling– Pan-Broiling

• Recipe Development– Cumin-Pepper-Rubbed Denver Cut Steak with

Avocado Salsa Verde

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Grilling Guidelines

Grilling GuidelinesPrepare grill (charcoal or gas) according to manufacturer’s directions for medium

heat. Place beef on cooking grid. Grill as indicated below, covered, turning occasionally.

Thickness/Weight

Charcoal Cook Time(Covered)

For Medium Rare (145°F) to Medium (160°F)

Doneness

Gas Cook Time(Covered)

For Medium Rare (145°F) to Medium (160°F)

Doneness

1/2 inch thick steaks(Approx 1 to 1-1/4 lbs)

4 to 7 minutes 5 to 8 minutes



1 inch thick steaks(Approx 1-1/4 to 1-1/2 lbs)


Approximately 4 servings per pound (based on 3-ounce cooked servings)

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Broiling Guidelines

Broiling GuidelinesPreheat broiler for 10 minutes. Place beef on rack of broiler pan so that surface of

beef is within specified distance from heat. Broil as indicated below, turning once.

Thickness/WeightDistance

from Heat

Cook TimeFor Medium Rare (145°F) toMedium (160°F) Doneness


2 to 3 inches 5 to 7 minutes






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Pan-Broiling GuidelinesPan-Broiling Guidelines

Heat heavy, nonstick skillet over medium heat until hot. Place beef in preheated skillet (do not overcrowd). Do not add oil or water; do not cover. Pan-broil as

indicated below, turning occasionally

Thickness/WeightCook Time

For Medium Rare (145°F) to Medium (160°F) Doneness


(cook steaks in 2 batches - do not overcrowd)

3 to 4 minutes per batch


10 to 14 minutes


14 to 18 minutes


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• Conducted both dry heat and moist heat cookery testing– Braising produces the most consistent results– Braise and grill is also an option

• Recipes − Chipotle-Braised Country-Style

Beef Ribs

Boneless Country- Style Beef Chuck Ribs

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Braising GuidelinesBraising Guidelines

Brown 2 pounds beef on all sides in small amount of oil over medium heat. Add 1-1/2 cups broth or water; bring to a boil. Reduce heat; cover tightly and

simmer 1-3/4 to 2 hours or until beef is fork-tender.

Approximately 2-1/2 to 3 servings per pound (based on 3-ounce cooked servings)

“ 2-Step Braise then Grill” GuidelinesStep #1- BRAISE: Brown 2 pounds beef on all sides in small amount of oil over

medium heat. Add1-1/2 cups broth or water; bring to a boil. Reduce heat; cover tightly and simmer

1-3/4 to 2 hours oruntil beef is fork-tender. Remove from cooking liquid.Step #2 – GRILL: Meanwhile prepare grill (charcoal or gas) according to

manufacturer’s directionsfor medium heat. Place cooked ribs on cooking grid. Grill, covered, turning

occasionally andbrushing with BBQ or other glaze, if desired.

Charcoal Cook Time (Covered) 4 to 6 minutes

Gas Cook Time (Covered) 5 to 8 minutes

Approximately 2-1/2 to 3 servings per pound (based on 3-ounce cooked servings)

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America’s Beef Roast

• Applied Cookery– Dry heat roasting

• Recipe– Garlic and Tri-Pepper-Crusted America’s

Beef Roast with Balsamic Sauce

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Roasting GuidelinesRoasting Guidelines

Heat oven to 350°F. Place roast, fat side up, on rack in shallow roasting pan. Insertovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water. Do not cover. Roast to desired pull temperature. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes (Temperature will continue to rise 5°F to 10°F to reach desired doneness and roast will be easier to carve.)

Weight Doneness Cook Time

Pull Temperature

For Medium Rare (145°F) to

Medium (160°F) Doneness

3 to 4 lbs

145°F(Medium Rare)

1-1/4 to 1-3/4 hours 135°F

160°F(Medium)

1-3/4 to 2-1/4 hours 150°F

Approximately 3 to 3-1/2 servings per pound (based on 3-ounce cooked servings)

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Delmonico Steak(Chuck Eye Steak)

Applied Cookery−Grilling−Pan-Broiling−Broiling

Recipe− South Pacific Delmonico Steak

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Grilling Guidelines

Grilling GuidelinesPrepare grill (charcoal or gas) according to manufacturer’s directions for medium heat.

Place beef on cooking grid. Grill as indicated below, covered, turning occasionally.

Thickness/Weight

Charcoal Cook Time(Covered)

For Medium Rare (145°F)to Medium (160°F)

Doneness

Gas Cook Time(Covered)

For Medium Rare (145°F)to Medium (160°F)

Doneness

3/4 inch thick steaks(Approx 5 to 6 ounces per

steak)9 to 11 minutes 9 to 12 minutes

1 inch thick steaks(Approx 7 to 8 ounces per

steak)12 to 14 minutes 13 to 17 minutes

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Broiling Guidelines

Broiling GuidelinesPreheat broiler for 10 minutes. Place beef on rack of broiler pan so that surface of beef

is within specified distance from heat. Broil as indicated below, turning once.

Thickness/Weight Distance from Heat

Cook TimeFor Medium Rare (145°F)

toMedium (160°F)

Doneness

3/4 inch thick steaks(Approx 5 to 6 ounces per

steak)2 to 3 inches 8 to 11 minutes

1 inch thick steaks(Approx 7 to 8 ounces per

steak)3 to 4 inches 12 to 15 minutes

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Pan Broiling Guidelines

Pan-Broiling GuidelinesHeat heavy, nonstick skillet over medium heat until hot. Place beef in preheated

skillet (do not overcrowd). Do not add oil or water; do not cover. Pan-broil as indicated below, turning occasionally

Thickness/WeightCook Time

For Medium Rare (145°F) to Medium (160°F) Doneness

3/4 inch thick steaks(Approx 5 to 6 oz per steak)

9 to 11 minutes, turning occasionally

1 inch thick steaks(Approx 7 to 8 oz per steak)

12 to 15 minutes, turning occasionally

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Country-Style Beef Roast

• Fully cooked roast– Cut from the under blade

• Great smoky flavor

• Very tender

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Opportunities• Denver Cut

– Another affordable steak option for foodservice

• Boneless Country-Style Beef Chuck Ribs– Very tender — great Chuck flavor

• America’s Beef Roast– Dry heat roast from the Chuck

• Delmonico Steak– Affordable premium steak eating experience

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Channel Opportunities

• Retail– Denver Cut

• Affordable steak option for the fresh meat case

– Boneless Country-Style Beef Chuck Ribs• Very tender, moist, juicy and delicious

– America’s Beef Roast• Dry heat roast from the chuck can be portioned in smaller

sizes than traditional roasts

– Delmonico Steak• Extremely tender affordable steak option

– Country-Style Beef Roast• Great deli opportunity

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Foodservice

– Denver Cut• Resort, casino or non commercial applications

– Boneless Country-Style Beef Chuck Ribs• Noncommercial to fine dinning applications

– America’s Beef Roast• Carving station applications, noncommercial applications

– Delmonico Steak• Mid-scale chains up to fine dining

– Country-Style Beef Roast• LSR, Quick Serve, noncommercial

1 beef cookery & the chuck roll national cattlemen’s beef association

Documents

beef cookery

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medium heat

crusted americas beef

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f doneness3

place roast

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