From Our Farm to Your Table

Nose To Tail Processing at NH Food Bank

Sun, 2018-03-11 08:27 -- Carole Soule
Beef Cutting Demonstration

You know that beef comes from a cow or steer, right? Did you know that each cow provides only two tenderloin roasts and it can take four critters to produce forty pounds of tenderloin? Did you know that there are only two flank steaks per cow? Why is this important? It’s important because edible meat is created one animal at a time. To respect that cow we should use the whole animal. This is known as ‘Nose to Tail’ processing.

How do you learn to cut beef? Four chefs pulled out their knives at the New Hampshire Food Bank Culinary Program to demonstrate beef cutting. The focus of the demonstration was breaking-down a grassfed, two-year-old Hereford cross cow. The heifer named Brooke was raised on Miles Smith Farm and made the trip to the butcher in North Haverhill, NH a few weeks ago. Then Chef Instructor at the NH Food Bank, Jayson McCarter and I drove to the processor to pick up what was now a ‘hanging half.'

Over forty culinary arts students gathered on Monday night while Kevin Halligan, chef at The Local Eatery Restaurant in Laconia and butcher Tom Rendall, demonstrated how to break the half down into steaks, roasts, and ground beef.

Knives flashed while the chefs explained how to extract cuts like rib steaks and roasts to the students and their teachers. After the demo, some of the beef was ground and cooked for samples and at the end of the night, each school group left with some meat.

The program was hosted by the New Hampshire Food Bank. Students from Nashua High School North, Nashua High School South, Concord High School, Alvirne High School, Manchester School of Technology and the Southern New Hampshire University Culinary School participated and was funded in part by the Beef Checkoff Program.

Cutting up a side of beef might not be for you but watching a skilled chef is pure magic. I watched as a slab of meat was transformed into steaks and roasts we would all recognize. When alive, this heifer did her part to make the world greener through grazing, and now has helped future chefs learn more about where our meat comes from. Her legacy lives on.

Brooke, the white faced heifer, meets Jayson Carter

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