Pro Chef Series: Beef fabrication 101 part 1

250 Cleveland Avenue,Columbus OH 43215

16 May, 2022

Description

A thorough overview and fabrication of the sirloin complex. We’re going to do a deep dive into the 6 different muscles that make up the sir A thorough overview and fabrication of the sirloin complex. We’re going to do a deep dive into the 6 different muscles that make up the sirloin complex of the animal. We’ll discuss the difference between the top sirloin, tri-tip, bottom sirloin, knuckle and sirloin flap along with different cooking methods and applications. We’ll be breaking down each muscle and looking at which cuts are more for the retail/grocery store setting and which cuts that go into the food service side of the business. We’ll touch briefly on the effects of aging beef and why we age for food service vs no aging for retail and the seasonality of certain beef cuts and how that effects what you pay for product at the grocery store or at your favorite restaurant.