5th 6 weeks project due next week.

5th 6 weeks project due next week.

MeatMeat is the muscle of animals, such

as found in cattle and hogs. In general, all meats contain the same

three basic nutrients: water, protein, and fat.

Meat Basics

Meat has the following amount of nutrients:

1.About 75% of muscle is water2.About 20% of muscle is protein3.About 5% of muscle is fat

Meat Basics: Nutrition

Water is a very important nutrient to keep in mind when preparing

meat. Too much cooking will make meat dry. As meat cooks, it

gets smaller due to shrinkage.

Meat Basics: Nutrition4.Shrinkage happens when the

meat loses water as it cooks.The longer you cook meat, the less

it will weigh. Meats cooked at low temperatures do not lose as much

water as meat cooked at a high temperature.

5. Marbling is fat within the muscle tissue.

The amount of marbling affects the meat’s tenderness, taste and quality. The more marbling the more tender and flavorful the

meat will be.

Meat Basics: NutritionThere are two types of fat in meat:

6. Fat Cap is fat that surrounds muscle tissue.

This layer of fat is frequently left on the meat during cooking to keep meat moist and juicy. If there is not a fat cap, barding or larding is a proven

alternative to keep meats from drying out during cooking.

Meat Basics: NutritionThere are two types of fat in meat:

5th 6 weeks project due next week.

7. Barding - To wrap a lean meat with fat, such as bacon, before

roasting.A few minutes before doneness, you

remove the meat from the oven, unwrap the fat, put the meat back in the oven, and allow the surface of the

meat to brown.

Meat Basics: Nutrition

8. Larding - long, thin strips of fat or vegetables are inserted into the

center of the lean meat.This adds moisture and can make

the final product visually appealing.

Meat Basics: Nutrition

Meat Basics: Structure

Muscle FibersConnective Tissue

CollagenElastin

Bones

Meat products have three components:

Meat Basics: Structure1.Muscle Fibers determine meat’s

texture and contribute to its flavor.

Coarsely textured meat such as ham has tough, large fibers. Smooth-

textured meat such as beef tenderloin has tender, small fibers.

Meat Basics: Structure2.Connective Tissue Connective

tissue connects muscles to bones and binds muscle fibers together

Connective tissue is tough.

Meat Basics: Structure3.Collagen is soft, white tissue that

breaks down into gelatin and water during slow, moist cooking processes.

4.Elastin is a hard, yellow tissue that does not break down during cooking. Typically known as gristle.

Meat Basics: Structure5.Bones Bones make up the skeleton

of the animal.

An older animal has whiter bones, while a younger one has redder

bones.

Meat Basics: Purchasing1.Primal Cut sometimes called a

wholesale cut, is a large, primary piece of meat separated from the animal.

Primal cuts are the most popular forms of meat purchased by

foodservice operations.

Meat Basics: Purchasing2.Fabricated Cut is a smaller portion

taken from primal cuts.

It is a smaller, menu-sized portion of meat. Purchasing fabricated cuts as

exact portions can limit waste.

Meat Basics: Inspection1.Inspection is required of all meats

that are transported across state lines.

USDA graders usually look for:Color, Texture, Firmness, Marbling

and Age of the animal. Must be stamped.

5th 6 weeks project due next week.

Meat Basics: Inspection2.Quality Grade is a means to measure

differences in the quality of the meat you purchase.

For Beef - USDA Prime, Choice, Select, Standard Commercial, Utility,

Cutter, Canner, Cafeteria.

Meat Basics: Inspection2.Quality Grade is a means to measure

differences in the quality of the meat you purchase.

For Pork - Pork is not quality graded because the quality is always

uniform.

Meat Basics: Inspection2.Quality Grade is a means to measure

differences in the quality of the meat you purchase.

For Veal - USDA Prime, Choice, Good, Standard, Utility, Cafeteria.

Meat Basics: Inspection2.Quality Grade is a means to measure

differences in the quality of the meat you purchase.

For Lamb - USDA Prime, Choice, Good, Utility, Cafeteria. It shouldn’t

taste baaaaad.

Meat Basics: Inspection3.Yield Grade measures the amount of

usable meat on beef and lamb.The best grade is Yield Grade 1, and

the lowest is Yield Grade 5.Yield Grade 1 will contain a good

amount of usable muscle.Yield Grade 5, it probably has a large amount of fat and not much muscle.

Meat Basics: Handling and Storage

Meat storage requires careful attention. Meat can quickly spoil if it

is not properly handled. This can cause food waste, or even possible

food borne illness if the spoiled meat is used.

1.Fresh Meat should be stored in the refrigerator at _?_ or below.

2.Frozen Meat should be stored in the freezer at _?_ or below.

Meat Basics: Handling and Storage

Meat CutsBefore being shipped, meat is divided into primal cuts. Primal

cuts are then further divided into fabricated cuts before they are

prepared.

Meat Cuts

1.Loin2.Shoulder/Butt3.Spareribs/Belly4.Ham

Primal Cuts of Pork

Meat Cuts

1.LoinPrimal Cuts of Pork

Meat Cuts

1.LoinPrimal Cuts of Pork

Pork TenderloinPork Chops

Pork Back Ribs

Meat Cuts

2.Shoulder/ButtPrimal Cuts of Pork

Meat Cuts

2.Shoulder/ButtPrimal Cuts of Pork

Pork ButtPicnic HamBoston Butt

Meat Cuts

3.Spareribs/BellyPrimal Cuts of Pork

Meat Cuts

3.Spareribs/BellyPrimal Cuts of Pork

SpareribsBacon

Meat Cuts

4.HamPrimal Cuts of Pork

Meat Cuts

4.HamPrimal Cuts of Pork

Fresh HamHam Hock

Meat CutsPrimal Cuts of Pork

Pork can be nearly as lean as skinless chicken. Three ounces of pork

tenderloin, the leanest cut, has about 1.4 grams of fat, while a 3-ounce

skinless chicken breast has about 0.9 grams of fat.

Meat CutsPrimal Cuts of Pork

Uncooked pork should be light pinkto red in color, and the fat should be

white. There should be no odor. Discard pork that appears brown, green, or purple, or that has black,

green, or white spots.

Meat Cuts

1.Shoulder2.Shank/Breast3.Rack4.Loin5.Leg

Primal Cuts of Lamb

Meat Cuts

1.ShoulderPrimal Cuts of Lamb

Meat Cuts

1.ShoulderPrimal Cuts of Lamb

It is difficult to divide the shoulder into fabricated cuts because of the large

number of bones and muscles it contains. Either the shoulder is cut into pieces and

used for stew, or the meat is ground.

Meat Cuts

2.Shank/BreastPrimal Cuts of Lamb

Meat Cuts

2.Shank/BreastPrimal Cuts of Lamb

It is not used often in foodservice. If the breast is used, it is braised either as

boneless or bone-in.

Meat Cuts

3.RackPrimal Cuts of Lamb

Meat Cuts

3.RackPrimal Cuts of Lamb

Lamb RackRib Chops

Meat Cuts

4.LoinPrimal Cuts of Lamb

Meat Cuts

4.LoinPrimal Cuts of Lamb

Boneless RoastsBoneless Chops

Meat Cuts

5.LegPrimal Cuts of Lamb

Meat Cuts

5.LegPrimal Cuts of Lamb

SteaksThe leg also can be diced and stewed or ground into patties.

Meat CutsPrimal Cuts of Lamb

Lamb meat comes from sheep that are less than one year old. Meat from older sheep is called mutton, and it is usually tough.

Meat Cuts

1.Shoulder2.Foreshank/Breast3.Rack4.Loin5.Leg

Primal Cuts of Veal

Meat Cuts

1.ShoulderPrimal Cuts of Veal

Meat Cuts

1.ShoulderPrimal Cuts of Veal

SteaksChops

Meat Cuts

2.Foreshank/BreastPrimal Cuts of Veal

Meat Cuts

2.Foreshank/BreastPrimal Cuts of Veal

Rib BonesShank Bones

Meat Cuts

3.RackPrimal Cuts of Veal

Meat Cuts

3.RackPrimal Cuts of Veal

Rack of RibsChops

Rib-Eye

Meat Cuts

4.LoinPrimal Cuts of Veal

Meat Cuts

4.LoinPrimal Cuts of Veal

TenderloinMedallions

Chops

Meat Cuts

5.LegPrimal Cuts of Veal

Meat Cuts

5.LegPrimal Cuts of Veal

ScallopsCutlets

Cooked Whole

Meat CutsPrimal Cuts of Veal

Veal is the meat from calves that are less than nine months old.

Some veal is from calves that are only eight to sixteen weeks old.

Meat Cuts

1.Chuck2.Brisket/Plate/Flank3.Rib4.Loin5.Round

Primal Cuts of Beef

Meat Cuts

1.ChuckPrimal Cuts of Beef

Meat Cuts

1.ChuckPrimal Cuts of Beef

Ground ChuckStew MeatCube SteakShort RibsPot Roast

Meat Cuts

2.Brisket/Plate/FlankPrimal Cuts of Beef

Meat Cuts

2.Brisket/Plate/FlankPrimal Cuts of Beef

BrisketShort RibsSkirt SteakFlank Steak

Meat Cuts

3.RibPrimal Cuts of Beef

Meat Cuts

3.RibPrimal Cuts of Beef

Rib-Eye RoastRib-Eye Steaks

Rib RoastBeef Ribs

Beef Short Ribs

Meat Cuts

4.LoinPrimal Cuts of Beef

Meat Cuts

4.LoinPrimal Cuts of Beef

T-Bone SteaksFilet Mignon

Strip LoinSirloin Roast/Steaks

Meat Cuts

5.RoundPrimal Cuts of Beef

Meat Cuts

5.RoundPrimal Cuts of Beef

Top RoundBottom RoundEye of Round“Round Steak”

Meat CutsPrimal Cuts of Beef

Americans eat more beef than any other kind of meat.

Meat Cuts:Processing Pork and Beef

Meat Cuts:Processing Pork and Beef

Preserving with salt, sugar, spices, flavoring, and nitrites is called

curing.

Meat Cuts:Processing Pork and Beef

Smoking means exposing the pork or beef to the smoke of fragrant hardwoods, such as mesquite.

Meat Cuts:Processing Pork and Beef

Aging means to break down the meat fibers thru storage techniques

which will tenderize and flavor the meat.

Meat Cuts:Processing Pork and Beef

Irradiation means to expose meat to medium doses of radiation to delay spoilage and kill harmful bacteria.