MeatNutrition and Foods 2011

Types of MeatCattle Sheep Hogs

Ground BeefRegularLeanExtra Lean

Meat is a potentially hazardous food (PHF). High protein, high moisture, and low acid.

All meat has tissue, muscle, connective tissue and fat

The cut or part affects tenderness, cooking method, leanness and cost

Term and DefinitionsCut: Specific Portion of

MeatMarbling: Intermingling

of fat throughout the lean (muscle) of meat

Grades of Meat: Measure of quality of meat. Examples of grades of meat include; prime, choice, good, standard, commercial, utility, cutter and canner

All meat sold must, by law, pass inspection.The purpose of the inspection is to protect the

consumer and to guarantee the meat is okay to eat. Although inspection of meat is involuntary to the meat industry, the grading of meat is voluntary.

Meat is often called Red Meat to distinguish it from the meat of poultry and fish.

Meat from Hogs = PorkMeat from Cattle = BeefMeat from Young Cattle = VealMeat from Sheep = Lamb/MuttonMeat from Deer or Elk = Venison

Meat CutsTender Cuts

The least exercised portion of the animal usually located along the backbone and upper ribs (rib, T-bone etc).

These can be cooked by dry heat method.

Less Tender CutsThe most exercised

portion of the animal (rump, flank etc).

These can be cooked by moist heat method to soften the meat

Variety MeatEdible part of animal other than skeletal

muscles; includes various organs and partsTongue, liver, kidney etc

3 Things to Look for When Buying Meat

1. Lean The color should be bright to deep red

2. Marbling Improves flavor, but excess marbling increases calories

3. Fat Cover Fat which covers the exterior of beef. Look for a fat

covering of 1/2” on steaks and roasts. The fat should be white and not yellow

The tenderness of the meat and the amount of marbling and juiciness are considered when grading meat. The two meat grades most often purchases

are: Choice and Good.

Leanest Cuts of Beef: Flank and Round SteakCuts with the Most Fat: Rib Steaks, Brisket, and

ChuckMeat is available to buy in several forms:

Fresh, Frozen, Canned and Cured.

Dry Heat MethodsTender Cuts

Pan Broiling Place beef in heavy frying-

pan Do not add fat or water. Do

not cover. Cook Slowly, turning

occasionally. Pour off fat as it accumulates Brown meat on both sides Season Example: Top Sirloin Steak or

Fillet Mignon

Broiling Place beef on rack in broiler

pan Broil 2 to 5 inches from heat Broil until top surface is

browned Season with salt and pepper Turn meat, cook until done Season Example: Steak

Dry Heat MethodsTender Cuts

Pan Frying Place beef in a small amount

of fat in frying pan Brown on both sides Season with salt and pepper. Do not cover Cook at moderate

temperature until done, turning occasionally

Example: Meat Balls, Hamburgers

Roasting Season with salt and

pepper, if desired Place beef fat side up on

rack Insert meat thermometer Do not add water. Do not

cover Roast in slow oven Example: Sunday Roast

Moist Heat MethodsLess Tender Cuts

Braising Brown beef in heavy utensil Season with salt and

pepper Add small amount of liquid Cover tightly Cook at low temperature

until tender Example: Short Ribs, Beef

Roast

Cooking in Liquid Coat beef with seasoned

flour, if desired Brown on all sides in own fat

or drippings, when desired Cover with liquid, cover

utensil, cook below boiling point until tender

Add veggies just long enough before serving to be cooked.

Example: Beef Stew

Cost Per Serving Locate top sirloin steak. Write down the servings

per pound a top sirloin steak will provide.

Write down the price per pound from the package label or a newspaper ad.

Divide the price per pound by the number of servings per pound a top sirloin steak will provide. This is the cost per serving.

Type of Beef Cut

# of Servings Per Pound

Cost Per

Pound

Steaks Top Sirloin

4 $6.27

T-Bone 2.5 $5.95Roasts Rib 2.5 $4.37

Round Tip

4 $4.10

Tenderloin

4 $4.45

Other Cuts

Ground Beef

4 $2.53

Lean Ground Beef

4 $3.39

Extra Lean Ground Beef

4 $3.59

Cost Per ServingFind out the

cost per serving for the other 7

types of meat found

on the chart.

Type of Beef Cut

# of Servings

Per Pound

Cost Per Pound

Steaks Top Sirloin 4 $6.27T-Bone 2.5 $5.95

Roasts Rib 2.5 $4.37Round Tip 4 $4.10Tenderloin 4 $4.45

Other Cuts

Ground Beef

4 $2.53

Lean Ground Beef

4 $3.39

Extra Lean Ground Beef

4 $3.59