Episode #7 How to Identify Meats, Game and Poultry. Purchasing do's and dont's

Summary

In this video, Chef Brandon, an executive chef in Silicon Valley, offers an educational overview of meat, poultry, and game identification. He emphasizes the importance of understanding different cuts of meat and their proper handling, referencing 'The Professional Chef' textbook for credibility. The video covers beef, pork, poultry, and game meats like venison, along with advice on storage, cooking methods, and USDA grading standards. Chef Brandon also shares personal insights on cooking game birds and provides valuable tips for aspiring chefs and home cooks alike.

Takeaways

• 👨‍🍳 Brandon, an executive chef, teaches meat, poultry, and game meat identification, emphasizing its importance for culinary students and home cooks.
• 📚 He uses 'The Professional Chef' book as a reference, suggesting it as a valuable resource for learning about different types of meat and their identification.
• 🥩 Meat can be purchased in various forms, and chefs should consider factors like storage capacity, preparation equipment, and staff's ability to cut before buying.
• 🔍 Meat should be checked for freshness, with a moist but not shiny cut surface, good color, and an appealing smell.
• 🧊 Proper storage of meats is crucial, with different meats needing to be separated to prevent cross-contamination, and vacuum-packed meats can be stored in their packaging.
• 🌡 Meat storage temperatures should be refrigerated at 28 to 32 degrees Fahrenheit and frozen at 0 to 20 degrees Fahrenheit.
• 🏋️‍♂️ Brandon covers beef cuts extensively, explaining the differences between various cuts like New York strip, rib eye, and tenderloin.
• 🐷 He also discusses pork, which is more commonly consumed than veal and lamb, and provides information on cuts from different parts of the pig.
• 🦌 Game meats like venison are highlighted, with a focus on their popularity due to lower fat and cholesterol content, and how to identify and cook them.
• 🐓 Poultry is touched upon, with a focus on chicken being a common and versatile protein suitable for various cooking methods.
• 🔎 Brandon provides personal tips on cooking game birds, recommending cooking them sous vide for best results.

Q & A

What is the main purpose of this video?

The main purpose of the video is to teach viewers about meat, poultry, and game meat identification, with a focus on understanding different cuts of meat and proper handling practices.

Why does the chef read directly from 'The Professional Chef' book?

The chef reads from 'The Professional Chef' to provide factual and reliable information, ensuring that the content is not just based on personal experience but backed by industry standards.

What factors should chefs consider when deciding what type of meat to buy?

Chefs should consider storage capacity, equipment required for preparation, the kitchen staff's ability to fabricate cuts, and the volume of meat required.

What are the storage recommendations for meat, poultry, and game?

Meat, poultry, and game should be refrigerated and kept on trays to avoid cross-contamination. Different meats should be separated, and raw poultry should be stored away from other meats. Vacuum-packed meats should remain in their packaging if intact, and once unwrapped, meats should be rewrapped in permeable paper.

What is the difference between a pork chop and a veal chop?

The primary difference lies in the type of animal: pork chops come from pigs, while veal chops are from young cattle. This distinction is important for identifying products in stores.

What are the USDA grades for beef, and how do they impact restaurants?

The USDA grades beef into several categories: prime, choice, select, standard, commercial, utility, cutter, and canner. Prime is the highest grade and is usually reserved for high-end restaurants, while lower grades are typically used for processed meats.

What are some key characteristics of venison as a game meat?

Venison is lean, dark red in color, and has little intramuscular fat. It is suitable for roasting, grilling, and smoking. Venison includes deer, moose, elk, and reindeer.

What are the differences between a broiler and a fryer chicken?

The difference is primarily in the age of the chicken. Broiler chickens are 4-6 weeks old, while fryer chickens are 6-10 weeks old.

What is foie gras, and why is it controversial?

Foie gras is made from the liver of specially fattened ducks or geese. It is controversial due to the method of force-feeding the birds to enlarge their livers, which some consider unethical.

How should game birds like duck or quail be cooked to maintain quality?

Game birds, especially red-meat birds like duck and quail, are best cooked to medium or mid-rare to maintain tenderness. Overcooking them can result in dryness, especially for lean birds.