Meats

MEATSBeef and Poultry

Have you ever been shopping for meat before?

http://www.youtube.com/watch?v=X9yXrfwzpLQ

Meat Terms

uCarcass- body of the animal with the skin or hide , entrails and other extremities removed

uQuality-Edibility of the meatuYield- Amount of meat in comparison to

bone and fat uLean- Part of the flesh consisting of the

muscle without the fatuRib Eye- Large muscle laying outside the

rib, used as an indicator of quality and yield

uMarbling- Flecks of fat within the meatuCured or Smoked - Those retail cuts that

are prepared by cooking or smoking.

Important Steps in Identification of Meat Wholesale and Retail Cuts

qBone StructureqColorqFat Texture and ColorqWholesale CutsqRetail Cuts

Wholesale Cuts

Because of an animals size the carcass has to be divided in smaller portions for ease of handling and for customer purchasing. These portions are called wholesale or primal cuts. These wholesale or primal cuts are then broken down into retail cuts which are generally the portions we see on the grocery counters.

Wholesale Cuts of Beef-Pork-Lamb*Indicates number matches worksheet

BeefWholesale1. Chuck2. Rib3. Shank4. Brisket5. Short Loin6. Sirloin7. Round8. Flank

PorkWholesale1.Jowl2. BostonBlade3.PicnicShoulder4.Belly5. Loin6. Leg

LambWholesale1. Shoulder2. Rib3. Foreshank4. Breast5. Loin6. Leg

Color of the Lean is a Major Factor in Identification

Different species of animals have different color characteristics.Beef normally shows a bright cherry red color. Pork ranges from grayish pink to a delicate rose color. Lamb is a pinkish dark red.

FAT IS A FACTOR IN THE IDENTIFICATION OF MEAT CUTS

qBeef Fat is cream colored and quite rigid

qPork Fat is greasy white and has few or no air pockets

qLamb Fat is white and tends to be flaky

Nutrient Contributions5 1/2 oz. everydayMain nutrient: ProteinOther nutrients:IronCopperPhosphorusThiaminRiboflavinNiacinFat

Lean vs. Fatty Cuts of Meat

•Trimming excess fat▫Remove all skins

•White meat vs. dark meat▫Light meat is leaner

•Lean cooking methods▫Roast, Broil, Grill

Inspection/Grading

•Graded according to:▫Marbling▫Age of animal▫Texture and appearance

•Grades of Beef:▫Prime▫Choice▫Select

Bone Affects Serving Size•¼ lb. boneless

▫Ground beef•½ lb. moderate bone

▫Round steak, most roasts, ham•1 lb. large bone

▫Turkey, pork spareribs, T-bone steak

Cooking Temperatures for Meats•Ground Meats (pork, beef, veal, lamb)▫155° Internal temperature

•Seafood, pork, beef, veal, lamb▫145° Internal temperature

•All Poultry (whole or ground)▫165° Internal temperature

Cooking Methods

•Braising▫Brown meat on all sides▫Add small amount of liquid▫Cover pan▫Simmer over very low heat until tender

▫Used for less tender meats▫Moist heat method

Cooking Methods

•Slow Cooking▫Place meat in slow cooker▫Add liquid and cover▫Cook on low for several hours▫Used for less tender meats▫Moist heat method

Cooking Methods

•Broiling▫To cook by direct heat▫Broiler pan in oven▫Used tender cuts of meats▫Dry heat method

Cooking Methods

•Grilling▫To cook by direct heat, usually a fire

▫Use a grill to cook meats▫Used tender cuts of meats▫Dry heat method

Cooking Methods

•Roasting▫Place meat into oven.▫Causes caramelization on the surface of the food which is considered a flavor enhancement.

▫Used tender cuts of meats▫Dry heat method

Cooking Methods

•Sauté▫Cooking meats in a small amount of fat over high heat.

▫Used tender cuts of meats

▫Dry heat method

Preparation of Meats

•Poultry Lab market order•Beef Lab market order