Updating Beef Cookery
The use of applied cookery, the scientific development of cooking times for all beef cuts, is critical to ensure a consistent beef-eating experience. Since consumer cooking methods and equipment have changed — as have the fat content in beef—and with the availability of new cuts in the meat case, your culinary team is on task to update and refine the cookery methods and timing for beef. The team will start with grilling this spring. In fiscal year 2011 they will tackle roasting and pan-broiling.