Collection search - New Beef Labels Help Cooks

Record information – Brief

1

New Beef Labels Help Cooks

Item number (ISN):

562808

Hierarchical level:

Item (Accession level)

Item number (ISN):

562808

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1975-05 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Barbara Haire

Description:

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The new standard labelling system for fresh beef cuts won't just help consumers in the store. Benefits will extend to the home, when you decide on the best cooking method for a particular cut of meat. If you're armed with a little knowledge about the relative tenderness of cuts, selection of the proper cooking method will be an easy matter. Tender cuts come from the loin, and rib regions of the carcass. Cook these by a dry heat method such as broiling, roasting, panbroiling or panfrying. Less tender cuts come from the brisket, chuck, shank, plate and flank, parts of the animal which receive a lot of exercise. Exercise develops connective tissue in the animal muscle, and connective tissue can only be tenderized by slow cooking in moist heat. That's why less tender cuts should be braised, pot roasted, (i.e. cooked in a little water in a covered pot), stewed, simmered or pressure cooked. When properly prepared, the less tender cuts are every bit as flavorful and tender as their more expensive counterparts. <1mn>

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

936002

Format:

SOUND

Location number:

1978-0095/1026

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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