Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts

Raw pork being butchered at the University of Florida's meat lab.Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature control and tenderness improvement with minimal supervision throughout cooking as well as consistent, almost perfect reproducibility. This 4-page fact sheet introduces the reader to the sous vide method and covers its advantages and necessary equipment. The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. Written by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto, and published by the UF Department of Animal Sciences, September 2015.

Facts and Frequently Asked Questions About Lean, Finely-Textured Beef (AN281)

USDA inspection of beef grinding operationTwo very similar finely-textured beef products available commercially and produced from slightly different patented processes have received an increased amount of media attention recently, where they have been referred to as “pink slime.” This 4-page fact sheet is intended to answer some of the consumer questions that have arisen as a result of this increased attention. Written by Chad Carr, Dwain Johnson, Joel Brendemuhl, and Larry Eubanks, and published by the UF Department of Animal Science, July 2012.