Meats

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Meats
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I. TYPES OF MEAT

• Beef
• -mature cattle over 1 year old
• -meat is deep, bright red with creamy white
  fat
• -marbeling flecks of fat throughout the
  meat, gives meat its flavor and juiciness

B. Veal -from immature cattle, 4-8
weeks old -meat has little fat, pink
color
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I. TYPES OF MEAT
C. Lamb -young sheep up to one year
old -delicate flavor, tender
D. Mutton -from older sheep -strong
flavor
E. Pork -from swine (pigs) -raw meat is
grayish pink color -cook until well
done to avoid trichinosis
F. Variety Meats-organ meats -liver, kidney,
heart, tongue, tripe, sweetbreads
-extremely perishable
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II. NUTRIENTS

• Protein
• B vitamins
• Iron
• Servings/ day 2-3

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III. GRADING MEATS

• Beef, veal, lamb are graded (pork is all the same
  quality so it is not graded)
• Grades Assigned by USDA (US dept. of
  Agriculture)
• Prime- top grade. Sold mostly to restaurants
• Choice- high quality. Sold in grocery stores
• Good- least expensive, less flavor than top two
  grades

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IV. MEAT TANDERNESS

1. Grade
2. Location on animal- tougher cuts are from parts
   that get the most exercise. Most tender are from
   along the backbone area
3. Bone shape

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V. Storage

1. In coldest part of refrigerator
2. Use variety, ground meats within 2-3 days of
   purchase
3. Store in original wrapping- rewrap if it is in
   paper
4. Freeze for later use- label and date

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VI. MEAT SPOILAGE INDICATORS

1. Brown, gray color
2. Off-odor
3. Slippery, slimy surface

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VII. CHANGES DURING COOKING

1. Becomes more tender
2. Brings out natural flavor
3. Improves texture and appearance
4. Develops pleasant color and aroma

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VIII. COOKING MEATS(tenderness is clue to
cooking method)

• Tender cuts use dry heat cooking method
• Less tender need moisture and slow cooking to
  make them more tender
• Variety meats- moist heat

• Bake (roast)

• Broil

• Grill

• Panfry

• Stewed-cooked in liquid
• Braised-cooked in small amount of liquid
• Pressure Cooker

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THE END