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Subject Title,Click to edit Master text styles,Second level,Third level,Fourth level,Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,Subject Title,Click to edit Master text styles,Second level,Third level,Fourth level,CULINARY MODULE,厨艺模块,“Beef Product Knowledge”,牛肉类常识,Culinary 06-02,Objective,目标,By the end of this Session,our objective is to ensure that you have learned“,Product Knowledge-Introduction”,with confidence,and according to our defined standards.,到这次课程结束的时候，我们的目标是要求你了解符合我们酒店标准的,“,食品知识,-,介绍,”。,Any Questions?,有问题吗？,Beef General,牛肉,-,概括,Europe:,欧洲,Cattle raised mainly for dual use(milk/meat),饲养牛主要是为了这双重原因,(,牛奶,/,牛肉,),US,Australia:,美国,澳大利亚,Cattle raised mainly for meat,production,饲养牛主要是为了肉制品,Argentina:,阿根廷,Cattle raised mainly for meat production,饲养牛主要是为了肉制品,Japan:,日本,Cattle raised mainly for meat production,饲养牛主要是为了肉制品,Difference Dairy Cattle/Meat Cattle,(,不同种类的奶牛,/,肉牛）,Dairy Cattle,奶牛,Meat Cattle,肉牛,Cattle Breeds,牛的品种,Hereford,赫里福种的食用牛,Black Angus,安格斯牛,Galloway,苏格兰牛,Cattle Breeds,牛的品种,Piedmontese,皮埃蒙特牛,Limousin,利木辛牛,Charolais,夏洛来牛,Cattle Breeds,牛的品种,American Shorthorn,美国短角牛,Chianina,Texas Longhorn,德克萨斯长角牛,Brahman,婆罗门印度牛,Cattle Breeds,牛的品种,These different cattle races are often cross bred to get better results in meat production,这两种不同种族的牛交叉繁殖可得到更好的肉制品,US Beef Classification,美国牛肉的分类,Quality grades are determined by the amount of MARBLING,present in the rib eye between the 12th and 13th rib.,质量的等级取决于,12,与,13,根肋骨之间的那块肉的大理石花纹的数量,Prime,一等,Commercial,商业的,Choice,上等,Utility,实用,Select,优等,Cutter,切割,Standard,标准,Canner,罐装,US Marbling Descriptions,美国,-,肥瘦相间的肉的花纹描述,少许丰富的,适度丰富的,US Marbling Descriptions,美国,-,肥瘦相间的肉的花纹描述,适度的,适度偏少的,US Marbling Descriptions,美国,-,肥瘦相间的肉的花纹描述,少数的,极少的,US Marbling Descriptions,美国,-,肥瘦相间的肉的花纹描述,Grades:,等级,Prime:The carcass must display moderately abundant or slightly abundant degrees of marbling.,一等：屠宰后的牛肉必须有丰富的或是少许丰富的肥瘦相间 的花纹,Choice:The carcass must display moderate,modest or small,degrees of marbling,上等：屠宰后的牛肉必须有适量的或是适度偏少的肥瘦相间的 花纹,Select:The carcass must display the slight degree of marbling,优等：屠宰后的牛肉必须有极少量的肥瘦相间的花纹,US Method,美国的饲养方法,The first 12 14 month the cattle are roaming freely on the large farms feeding on natural grasses.,在开始的,12,到,14,个月牛会被自由的散养在农场里吃草,Then they will be brought to“feed lots”and fed a mixture of corn and grains for 100 days.,然后他们会被带去专门的饲养间以玉米和谷物相混合的饲料喂养,100,天,The result of this method is the typical Prime Meat.,用这种饲养方法饲养出来的牛有着最精华的肉,Japanese Beef Wagyu,日本牛肉,Wagyu Bull,Japanese Beef Wagyu,日本牛肉,“,Wagyu”is the Japanese breed of cattle used to produce“Kobe”beef.,“,Wagyu”,是日本牛的一个品种，它是用来做神户牛肉,“Wagyu”is a breed of cattle like Angus.,“Wagyu”,是牛的一个品种，就像安格斯牛。,The word“Wagyu”refers to all Japanese beef cattle.,“Wagyu”,泛指所有日本牛的品种,“Wa”=Japanese,“Gyu”=Cattle,“Wa”,是日本的,“Gyu,”,是牛,“Matzukaya,Saga,Hokkido”are other famous Beef producing prefectures in Japan.,“,北海道”是其他有名的日本牛肉产区,Japanese Beef Wagyu,日本牛肉,Rib A-3,肋骨,Sirloin A-3,腰肉,Japanese Beef Wagyu,日本牛肉,This cattle breed produces intense marbling.,这种牛肉有着丰富的肥瘦相间的花纹,In order to earn the designation“Kobe”beef,the cattle must come from the prefecture of Kobe and meet strict production standards.,为了得到这种特指的神户牛肉，牛必须是产自神户这个地区而且要达到严格的生产标准,Japanese Beef Wagyu,日本牛肉,Sirloin A-4,腰肉,Sirloin A-5,腰肉,Japanese Beef Grading,日本牛肉的等级,Beef carcasses are cut or ribbed between the sixth and seventh rib.,屠宰后的牛将会自第六和第七根肋骨出切割,There are three yield grades:A,B,and C-classified by yield percentages estimated by an equation.,三种产量等级：,A,B,和,C-,按产量百分比分类，按综合体评估,There are five quality grades 1,2,3,4 and 5.based on:,有五种质量等级,1,，,2,，,3,，,4,，和,5,，基于：,Marbling,肥瘦相间的花纹,Meat color,肉的颜色,Texture,纹理,Fat color,脂肪的颜色,Japanese Beef Grading,日本牛肉的等级,Yield Grade,产量等级,Yield score is determined by an estimated curability percentage that is calculated by an equation which includes four carcass measurements.,产量数是决定于由包含四个尸体的检测数据的公式计算出的预估痊愈率。,The measurements are obtained at the sixth and seventh rib section.The yield grading is absolutely objective,delivering an estimated yield percentage as follows:,获得的测量方法是在第六和第七根肋骨的区域。产量等级是绝对客观的，评估的生产百分比如下：,Japanese Beef Grading,日本牛肉的等级,Grade A-72%and above,等级,A-72%,以上,Grade B-69%and above,等级,B-69%,以上,Grade C-under 69%,等级,C,低于,69%,Japanese Beef Grading,日本牛肉的等级,Quality Grade,质量等级,The meat quality scores are determined in terms of beef marbling,meat color and brightness,firmness and texture of meat,color,lustre and quality of fat.The relationship between beef marbling evaluation and classification of grade is as follows:,肉的质量分数取决于牛肉的肥瘦相间的花纹，肉的颜色，亮度，稳固和肉的纹理，颜色，光泽和脂肪的质量。牛肉的肥瘦相间的花纹评估和等级的分类的关系如下：,Japanese Beef Grading,日本牛肉的等级,Grade:,等级,5:Excellent,非常好,4:Good,好,3:Average,中等,2:Below average,中下,1:Poor,差,Japanese Beef Grading,日本牛肉的等级,Meat color,is evaluated across seven continuous standards.,肉的颜色是通过,7,个标准来评估,The color range is from No.1 down to No.7 and carcass color graders are
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