Meat

Today you will learn how to…

List factors affecting the selection of meats

Describe principles of cooking meat

Describe how to store and prepare meats.

What is Meat?• Meat is the edible portions of mammals.• In the U.S., the major meat-producing

animals are cattle, swine and sheep.• You need 2-3 servings from the meat

group per day.• Each serving is a total of 5-7 oz.

Nutritional Value of MeatThe amount of fat meat

contributes to the diet depends on the quality of the meat.

Meats are good sources of: iron, phosphorus, copper, thiamin,

riboflavin, and niacin

Where’s the Beef!?

Where’s the Beef!?• Beef comes from mature cattle over 12

months of age.

• Beef is usually bright, cherry red in color with white fat.

• They are classified according to age and sex.

Beef• It’s the largest animal used for food.• Wholesale cuts are the sides cut into

quarters and then into smaller pieces.

• Retail cuts are wholesale cuts still cut into smaller pieces at the grocery store.

Ground beef• Ground beef - contains only

the fat originally attached to the meat before grinding.

• Hamburger - can have extra fat added to it during grinding.

Other Meats• Veal - a very young

beef. Cattle less than 3 months of age.

• Pork - meat of a swine. Swine that are 7-12 months old.

• Lamb - meat of sheep. Sheep less than 1 year old. Small animal used for meat.

• Variety Meats - the edible parts of the animal other than the muscles. EX) liver, heart, kidney, tongue, and sweetbreads.

Inspection and Grading• Federal inspectors must examine all meat

and meat products shipped across state lines.

• The USDA (US dept. of Agriculture) oversees the grading program.

• Graded based on marbling, maturity, texture and appearance.

The USDA shield assures consumers meat has met certain

standards of quality

Storing Meat• Freezer Storage:– Type of Meat

– Luncheon meat– Ham– Ground meats– Pork cuts– Lamb– Beef

• Refrigerator Storage: – Type of Meat

• Fresh meat cuts

• Ground meats• Variety meats• Leftover cooked

meats

Cooking Meat• Using too high of a cooking temp can result in

cooking losses.– Fat, water and other unstable substances that

evaporate from the surface of the meat.– Causes meat to shrink, and decrease in size and

weight.

Don’t have a probe thermometer handy to judge your meat’s level of doneness?  Experienced

chefs often test steak doneness by feel. 

As meat cooks it firms up (cooking protein causes it to tighten and expel moisture). By using your

hand as a reference, you can tell how cooked your meat is by how it springs back when

pressed.

Beef Cookery Methods• Frying– Cooking in Fat

• Deep Fat Frying• Pan Frying

• Dry Heat Methods– Tender Cuts

• Roasting• Broiling• Pan-broiling• Stir-Frying

• Moist Heat Methods– Less Tender Cuts

• Braising - brown in small amounts of oil, add liquid and cover. Simmer unitl tender.

• Cooking in Liquid– Boiling– Steaming– Simmering

Taco Casserole

Mini Sliders

Day 1:1. Brown beef, onions, peppers and seasoning in a skillet on your stovetop 2. Place biscuits in bottom of a greased casserole dish and press into thin crust3. Pour your meat mixture onto your crust4. Top with optional toppings5. Label your K# and P#6. Store in cooler

Day 2:Bake…eat and

enjoy!