The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods and address current issues in animal agriculture in developed and developing countries.
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From the course by University of Florida
The Meat We Eat
27 ratings
Meet the Instructors
Chad Carr, Ph.D.
We're going to kind of get started here.
What we're going to do for our video, for cooking
to show you all how to cook retail meat at home.
You we're going to start off by washing
our hands here to minimize cross contamination.
We don't know where we've been.
So what do they say, to say >> Happy birthday?
>> Happy birthday, two times.
We're going to catch our 30 seconds here, getting after it.
So what we're going to cook today is top sirloin steaks.
They are one of the most consumed steaks in the U.S. We just made a
little fabrication video here showing about cutting those top sirloins.
And so I went and-
Thank you.
Man.
>> Uh-huh.
>> Wow!
Above and beyond.
So [COUGH] we went and bought these top
sirloins this morning at a big box retailer, Sam's.
And I think, here's the, this is how they were packaged
when we bought them because we bought the whole top sirloin.
But it's in this vacuum sealed package.
So unless you were buying a whole roast and going to cut
the stuff yourself it's probably not going to be packaged like that.
But that's how it was, and it was you know, a real clean sanitary situation
there that would all be inspected by local
health department, through our state Department of Agriculture.
But we bought this product and the whole
thing, we already had that demo, but it was
about $4.70 a pound, and then we fabricated it,
just like we did a little bit here ago.
You don't have to cut the whole roast or anything like this.
But relative to what we've done here, we cut these steaks,
and our adjusted price then, for these steaks, is $7 a pound.
And there's a pound and a third here, and so relative to
the raw weight, this one point one and a third pounds, seven dollars.
We're something over nine U.S. dollars there.
And we'll see, ultimately, what our, you
know, cook utilization price is per serving.
These type sirloin butts, they are we didn't
talk about this much this morning when we
were showing you how to cut it, but
they're, right here is where they come from.
And they're not, there are certainly muscles that are more tender, but
oh as a whole, they, they can generate a pretty highly palatable product.
And so that's why we're, we're going to grill these on a little griddle here.
If you have cuts from the round or the chuck, you probably don't want to use
high heat for a long period of time
because it'll end up to be a little tougher.
This won't be as tender as a tenderloin or as tender
as a strip steak or something, but that's what we've got.
And these are intact, the other thing that I didn't mention there.
So what that really means is we've talked about
that in class, but if they were non-intact, we
would've, while it was a whole roast, it would
have went through and it would've been needle tenderized.
So I know for sure that these were intact because we bought it as a
whole roast and it came from the packer like that, and that's not what they do.
So, but if it has been needle tenderized, it might be a little harder to decipher.
Here in some, lot of developed countries will do that.
If it's been enhanced though, you know, if they've added something to it,
they'd have to state that on the label, at least here in the U.S..
>> How does that impact cooking it?
>> How does that impact cook, the fact that it's intact?
Very good.
The, so, since it's intact, that means that we will
not have to cook this product to 160 degrees Fahrenheit.
That's because the inside of this steak is essentially naive of any pathogen.
It's, it's, it's an intact muscle.
That's what that means.
If it was enhanced, then we'd probably need to
cook it to 160, or at least give it
maybe cook it right close to that and give
it some dwell time, to, because it's not intact.
[SOUND] All right.
Probably should have put a little bit of grease on this.
Hm.
Here we go.
[SOUND] All right.
Now we'll go wash this off.
Obviously, this is been exposed to the outside.
So we need to minimize property damage.
[NOISE] Why are you grinning?
>> Do you season them before or after?
[NOISE].
>> We're going to season 'em right before, right as we're cooking 'em.
>> [NOISE] Is there a right way or wrong way?
>> I don't think that there really is.
There might be a little difference in cooking laws, just a little bit.
But I don't think it makes a whole lot of difference.
I think when you season it before or during cooking,
I think it incorporates a little bit better, I think.
This product it was stored we just bought it this morning, like I stated there.
It's retail market, so when we got it
here it was stored in the refrigerator at about,
oh, 40 degrees Fahrenheit, something like, about four degrees
Celsius or so, before we got to going on.
All right.
Now we're going to season this, girls.
What do we want to do?
Okay.
This is some Lawry's seasoning salt.
[BLANK_AUDIO]
It's pretty good stuff.
It said, does not have any MSG added.
>> [LAUGH] >> [LAUGH]
>> All right.
And this is I hope a little fine ground black pepper.
We're good to go there.
Okay.
Now.
We have our meat thermometer.
Prepped for excellence here, but we're
not, we're just starting the cooking process.
So, but when it comes time to determine if
the product is cooked to hit our food safety
and quality specs, one thing we want to do here,
you don't want to take and gouge this in like this.
Now there's a point in time there, that you'd get a correct reading.
But it's a little, it's a lot easier and you're going to
get a more accurate reading if you come in, obviously, from the side.
We're about half done cooking here.
These these two steaks you can tell they were starting
to bleed through just a little bit on the one side.
One thing you want to think about is you're cooking chops, or
steaks, or something like hamburgers, whatever the case may be, a lot of
folks they'll want to just turn and flip all the time, and probably
the best thing to do is do it when they're about half done.
We're going to to be going to 145 or so degrees Fahrenheit.
So I haven't temped them, because I just haven't.
But, I mean, they're probably somewhere around, oh, I
don't know 80, 90 degrees Fahrenheit, maybe 100 degrees Fahrenheit.
We'll go ahead and turn them over because you just want it to be an even doneness.
And you can tell kind of how they look there.
So this one, oh we're looking good.
So we'll just put our tongs back down.
Don't flip it all the time.
Then here in a little bit as we kind of get
a little closer, we'll scope 'er out with our thermometer.
I think our two thinner steaks here, they look like they're getting pretty close.
So how we can kind of tell that
they're getting pretty close is that we're starting to
see a little water and a little myoglobin, and
it's kind of starting to come to the top there.
And it's, you know, starting to come through to that side, you see that there.
So here's our thermometer, we're in Fahrenheit here.
Come right in here.
It's
even a little more done than I expected, but I think it's probably spot on.
[SOUND] Okay.
We certainly hit our target.
[SOUND] Lets try our other one.
[SOUND] Give her just a little bit more time.
>> Mm-hm.
[BLANK_AUDIO]
>> You probably hear on television to hold off and not to
eat your steak there when it just first comes off the, the grill.
Yeah, I think that's probably true, so we'll hold off just a second.
Cut into it.
>> Can you kind of give us a tidbit
on the degree of done, doneness on the temperatures?
>> Yes, that's correct, very good!
So with going to this 145
degrees Fahrenheit, that associates with medium rare.
That's where that is.
And oh, about 155, 160 is medium, and so that's kind of the target that we have.
We talked about that this was an intact steak.
And so it's certainly fine to do that.
We can see how this looks here.
We're getting pretty close.
This other one here's got a little bigger surface area, and it
might be, I think I probably did a poor job cutting it.
It's a little mis-cut, it's a little thicker, so
we're probably going to have a little more cooking time.
[NOISE] Mm, we'll give
'er a little more time.
Yeah.
Okay.
All right.
Well.
[NOISE]
4.92.
[NOISE] So we go back to where we were at here.
[NOISE] 4.92 is about.
>> [BLANK_AUDIO]
That's about 1.1 pounds cooked product.
So that would be times.
It's about 17 ounces of cooked product.
Divide that by three, and we have almost six servings there.
So it'd be five, let's say six servings,
comes out to 5.8.
So if you take the dollars we spent there, $9.36 divided by six, this would-
Now there's three ounce cooked servings, so that's pretty small, but that's but if
we do that and then divide that, then it comes out to about a dollar a serving.
So, three ounce serving's pretty small, but that
is what USDA talks about being a serving size.
>> [SOUND] How would you package those leftovers?
>> How will we package these leftovers?
This is what we'll do.
So once this product's been cooled or before, we don't want to leave it out
here, obviously, at room temperature for a long period of time.
So we take one of these
steaks and we can put it here in
the zip lock if we wanted to and then put it here in the refrigerator.
[SOUND] Don't want it to be temperature abused.
>> [SOUND] Good job.
>> [BLANK_AUDIO]
That looks a little over done.
Lets skip that booger.
It set there and cooked out.
Looks
spot on.
Delish.
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