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BEEF and PORK
What is MEAT?
• Meat is the edible portion of mammals. The major meat producing animals are:– CATTLE– SWINE– SHEEP
Nutrients found in MEAT
• Protein-– Essential for tissue building and repair
• IRON
• Other Minerals
BEEF
• Comes from mature cattle (over 12 months of age)
• Has a distinct flavor and firm texture
• Usually bright red in color with creamy, white fat
• This color indicates that it is SAFE to eat
Ground Beef vs. Hamburger
• Ground beef and hamburger are not the same thing!
• Ground beef has ONLY the fat originally attached to the meat before grinding.
• Hamburger can have extra fat added to it during grinding.
PORK
• The meat of swine
• Comes from animals that are 7-12 months of age
• Because the animals are so young, most pork is very TENDER!
VARIETY MEATS
• The edible parts of the animal OTHER than the muscles
• Usually inexpensive
• Rich source of vitamins and minerals– Ex: liver, heart, kidney, tongue of beef, veal,
lamb, and swine
INSPECTION of Meat
• Federal inspectors must examine all meat and meat products shipped across lines.
– Inspect both live animals and carcasses
• Quality grades for meat are based on four factors:
1. Marbling
2. Maturity
3. Texture
4. Appearance
What is MARBLING?
• Refers to the flecks of fat through the lean
• Cuts with more marbling are:– Juicy– Flavorful– Tender– Likely to receive higher quality grades
Location of Meat in the Animal
• Bone shape can tell you the part of the animal from which meat was cut.
• The location of the meat indicates TENDERNESS.– Muscles receiving little
exercise are the most tender.
TENDERNESSThe tenderness of a meat gives you a clue
about how to cook it!
• TENDER:– Cook by dry heat methods: broiling, roasting– Can be identified by a T-bone, rib bone, flat
bone, or wedge bone
• LESS TENDER:– Can be cooked by moist heat methods:
stewing, braising
How much meat should you buy?
• Depends on:– # of people you are serving– How much fat, gristle, and bone are in the
meat
STORING Meat
• Store in the COLDEST part
of the refrigerator!
• Use within 3-4 days- ground meats should be used within 2 days
• You can freeze meat for longer storage-– If you put meats in the freezer, rewrap them in
moisture-proof and vapor-proof paper.
COOKING Meats
• Cooking meats destroys harmful bacteria that can be present in RAW meat.
REMEMBER: The only accurate way to check meat for doneness is with a MEAT THERMOMETER! (inserted into the thickest part of the muscle)
What’s IN Meat?
• Meat is made up of:– Muscle tissue– Connective tissue
• Made up of two proteins: elastin and collagen• Elastin is very tough and elastic, so it should be
pounded or ground to break it up.• Commercial tenderizers can break down collagen
– Fat