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Culinary Students Beef Up Value Cuts
In all industries, collaboration between two or more parties can take an idea to a whole new level.
That’s what happened when a meat science class and a culinary arts course at Oklahoma State University teamed up last spring to experiment with the beef chuck roll.
This is the first time two different academic disciplines have collaborated to share best practices on the preparation and performance of new beef cuts, from gate to plate.
Andrea Graves, OSU marketing specialist, said, “It’s the goal of this collaboration to improve the products developed from the chuck roll to expand product lines, create new products and identify the health attributes of these new cuts.”
Chef Scott Sherrill, a culinary arts faculty member, along with five students, applied culinary techniques to the new cuts from the beef chuck and observed how the proteins reacted to each of the methods applied. For each of the muscles, the team determined which methods of cookery were most appropriate and which didn’t work well.
Through their exploration, the group found that the top cookery methods for the muscles include stewing, braising, roasting, broiling and smoking. One dish they developed was Corned Beef/Pastrami using the Serratus Ventralis muscle. To view this recipe, click here.
In Summary
Bringing these two worlds together provides significant value in the long run. The collaboration between culinary arts and meat science is setting the stage for faster innovation of new beef cuts in the future.
For further information on the project completed by OSU, contact Andrea
Graves at andrea.graves@okstate.edu.
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