HTM 2700 Lecture 29: 111

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Htm2700 lecture 29: w16 htm2700 meat lecture notes. =fine white steaks or pockets of fat running through the lean part of a cut of meat. Shown raw steaks with 4 levels of marbling. Tasted cooked samples-preference was for higher levels of marbling. Canada prime: must have slightly abundant marbling or higher. Canada aaa: must have small marbling or higher. Canada aa: must have at least slight marbling but less than small. Exclusive grade of beef from cattle raised in the province of tajima, japan (kobe is the capital) Strictly controlled diet that includes beer mash in the summer to stimulate appetite. Intensely marbled, looks like it has been left out in the snow. Ratio of marbling jto flesh is 10 times higher than any other beef. Pre-heated, extremely hot cast iron frypan or grill. A quick guide to spotting the real kobe http://tokyofamilies. net/wp-content/uploads/2014/11/pp_aimg1. gif. T-bone steak (small piece of tenderloin) rib loin sirloin loin.