MEATS

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MEATS

• H267 Foods

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Meat producing animals

• Cattle (beef and veal)
• Swine (pork)
• Sheep (lamb and mutton)

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Types of Meat

• Beef
• Cattle, more than 1 year old
• Bright red flesh
• Veal
• Calves, 1-3 months old
• Mild flavor, light pink color, little fat
• Lamb
• Young sheep
• Mild but unique flavor
• Bright pink color w/ white brittle fat
• Pork
• Meat from hogs
• Grayish pink color w/ white fat

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Game Meats

• Deer
• Venison
• Rabbit
• Goat
• Elk
• Buffalo

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Variety Meats

• Edible parts of the animal other than the muscle.
• Liver, kidneys, tongue, brains.
• Chitterlings (intestines)
• Tripe (stomach lining)
• Pork tails, feet, ears

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Maturity

• Meats that come from younger animals are more
  tender.
• Younger meat is of higher quality.

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TEXTURE

• Finer texture equals higher quality!
• Young animals usually have finer texture1
• Coarse texture equals lower quality!

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Cuts of Meat

• Wholesale cuts
• large cuts for marketing
• Basically is the part of the animal the meat came
  from
• Listed 2nd on label

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Types of Cuts

• Retail Cuts
• Smaller cuts (supermarket)
• Specific to the meat you are buying
• Listed 3rd on label

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Bone Shapes

• Wholesale cuts have distinctive bone shape
• Nearly identical in all 4 types
• Clues to the tenderness of the meat

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Lean Cuts

• Lean
• Less than (based on 3.5 oz. serving)
• 10 grams of fat
• 4 grams of saturated fat
• 95 milligrams of cholesterol
• Appearance
• Less than ¼ in. fat around meat
• Beef Roasts Steaks round, loin, sirloin, chuck
  arm
• Pork Roasts Chops tenderloin, center loin, ham
• Veal Cuts all except ground veal
• Lamb Roasts Chops leg, loin, fore shank

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Which cuts of meat are good???

• Meat located where the animal gets a lot of
  exercise rough meat! EX legs shoulders.
• Meat located where the animal gets little
  exercise tender meat! EX ribs loin.

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Label
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Inspection Grading

• USDA
• Stamped w/ harmless vegetable dye
• Meat
• Graded according to
• Marbling (internal fat w/in the muscle tissues)
• Age of animal
• Texture and appearance of meat
• Common grades of beef
• Prime
• Well marbled, tender, flavorful,
• Choice
• Most common, less marbling than prime but still
  tender
• Select
• Least amount of marbling, least expensive
• Lamb Veal
• Same as beef w/ good replacing select
• Pork
• Not graded due to uniform quality

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GRADES OF BEEF!

• Prime (restaurants hotels)
• Choice (grocery store)
• Select (grocery store)
• Standard
• Commercial
• Utility
• Cutter
• Canner

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Four factors that contribute to the quality of
meats

• Marbling
• Maturity
• Texture
• Appearance

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Marbling

• Flecks of fat throughout lean meat.
• Looks like marble!!
• Makes meat jucier, more tender and higher quality!

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Processed Meat

• Processed for distinctive flavor
• Types
• Ham, bacon, sausage, cold cuts
• Curing
• Placing the meat in a mixture of salt, sugar,
  sodium nitrate, potassium nitrate, ascorbic acid
  and water
• Smoking
• Liquid smoke for flavoring
• Drying Salting
• Preserves meat
• Combo
• Bacon- cured and smoked
• Chipped beef- dried, salted and smoked

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Ground Meat

• Beef trimmings
• Law- cannot contain more than 30 fat by weight
• Different types sold- leaner ()
• You may ask to have meat ground up for you at the
  store (If not available)
• Lamb, pork, veal

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Storing Meat

• Refrigeration/Freezer
• Ground Meat-
• refrigerator 1-2 days
• freezer 3-4 months
• Fresh Meat-
• refrigerator 3-4 days
• Freezer 6-9 months (beef can be stored to 12
  months)

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NUTRITION OF MEATS!!!

• PROTEIN!
• FAT!
• MINERALS iron, phosphorus, copper, thiamin,
  riboflavin, niacin.
• VITAMINS!

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Ways to cook meat

• Roasting
• Broiling
• Panbroiling
• Frying
• Braising
• Cooking in Liquid (stewing, simmering)

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Meat Safety

• Wash hands, cutting boards utensils thoroughly
• Avoid cross-contamination
• Marinade meat in the refrigerator
• Discard leftover marinade!
• CLIP ON BEEF SAFETY

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