Saturday, March 15, 2014

What we learned in culinary school this week: Week 10

Lamb and beef and more butchery this week.

We went over the various parts of lamb. Lambs are clean compared to chickens (salmonella) and pigs (trichinosis). Most lamb farms are in Colorado, although we're starting to get them here in California.

Angus beef is derived from cross-breeding Wagyu with other breeds. Holsteins are the only purebred cows.

Wagyu beef - it can only be called Kobe if it's from Japan.

USDA rates meat based on its fat content. The higher the content, the higher the rating. Prime is the highest grade based on "lightning bolt" fat. If even a small spot lacks this fat, it gets knocked down to Choice (although choice can be just a small spot away from prime). Select has larger areas without lightning bolts.

The USDA is extremely corrupt. In addition to being susceptible to kickbacks, inspectors don't get rotated to different ranches, so they establish long-term relationships with their ranchers.

Thinner steaks can be cooked on the stove top. Thicker cuts should be seared on the stove top, then finished in the oven in high heat.

We destroyed this steak:



We had so much steak this day - but it was so good -
that a classmate sitting down to eat announced that
she was going finish it even if she ended up throwing
up in the parking lot after class.

Best meatloaf ever.

On Thursday we started prepping the beef bourguignon for our first lunch service on Friday.

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