Globe GSV18 Handleiding

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GUIDE TO BEEF & VEAL

BEEF CUTS EXPLAINED

Some of the best steak & roast cuts.

TENDER & THINTENDER & THICKTOUGH & THINTOUGH & THICK

Rib Eye SteakRib Eye RoastShort Ribs

The best cut for tenderness & flavour.

Tenderloin Roast

Tenderloin Steak (Filet Mignon)

Porterhouse SteakT-Bone Steak

Top Loin Steak

Sirloin Steak

Plenty of connective tissue that melts during cooking.

Flat IronPot Roast

Popular with soups,

stews & deli cuts.

Brisket Point

Brisket Flat

COOKING IT RIGHT

CHUCK

ROUND

RIB

BRISKET

LOIN/

SIRLOIN

PLATE

Lean & very tough.

Longer cooking times

recommended.

Skirt Steak

Flank Steak

Regarded for its leanness, moderately tough.

Rump Roast

Rump Steak

Rare

Medium Rare

Medium

Well Done

122ºF50ºC ()Not Recommended

131ºF55ºC ()

24 hours

to tenderize

2.5-3 hours

to pasteurize

4.5-6.5 hours

to pasteurize

1.5-2 hours

to pasteurize

2.5-4 hours

to pasteurize

1-1.5 hours

to pasteurize

2-3 hours

to pasteurize

36-72 hours

to tenderize

140ºF60ºC ()

150ºF66ºC ()

1-2

Hours

TENDER & THIN

1-1.5 Inches

TENDER & THICK

2-3 Inches

TOUGH & THIN

1-1.5 Inches

TOUGH & THICK

2-3 Inches

Product specificaties