MEAT

ANIMAL FOODSMeat- the edible portion of mammals which contains muscle, fat, bone, connective tissue, and water (includes meat from cattle, swine, and sheep)Poultry- domesticated birds used for meat and eggs including chicken, Cornish hens, turkey, goose, and duckFish- a fresh or saltwater animal with backbones, fins, gills, and usually scales

TYPES OF MEATA. Cattle- meat of steers or heifers1. Beef- cattle over 1 year when slaughtered2. Veal-cattle 3 to 14 weeks when slaughtered3. Calf-cattle 14 weeks to 1 year when slaughtered4. Bright cherry red color with external layer of fat

*Marbling- flecks of fat spread throughout the lean; indicative of flavor and tenderness; also means more saturated fat, cholesterol, and calories

TYPES OF MEATB. Pork- the meat of swinea. Hogs or pigs not more than 1 year of age when slaughteredb. Grayish pink/rose color with well-marbled exterior

*Curing- treating pork with salt, sugar, spices, chemicals; improves keeping qualities and results in a taste change

TYPES OF MEATC. Sheep1. Lamb- the smallest animal used for meatAnimals not more than 14 months of age when slaughteredPinkish/red color with fine texture2. Mutton- meat from older sheepa. Slaughtered over the age of two yearsb. Dark red color with layer of cream-colored exterior fat

TYPES OF MEATD. Variety Meats1. Edible OrgansBrain LiverKidneyHeartTongueTripe (stomach lining)Sweetbreads

TYPES OF MEAT2. Other Edible PartsJowlsFeetEarsSnoutChitterlings (cleaned intestines)

TYPES OF CUTSWhole CarcassHalves- sides of beefQuarters

TYPES OF CUTSWholesale Cuts- large subdivisions sent to grocery stores for further cutting

TYPES OF CUTSRetail Cuts- individual cuts of meat sold to consumers

INSPECTIONMeat is from healthy animals and slaughtered under sanitary conditionsFree from contamination and safe to eat at the time of inspectionMandatory- all meat sold must pass inspection; paid with tax dollars (USDA)State Inspection- sold within stateFederal Inspection- sold between states

GRADINGVoluntary service paid by meat processors; cost is passed on to consumers in priceProvides information relating to taste/palatability of meat

GRADINGA. Factors Affecting Meat Grades1. Marbling2. Age of Animal3. Texture4. Appearance5. Conformation- amount of bone/lean6. Cutability- amount of fat/lean

USDA GRADESPrimeWell marbledFirm textureBright colorLimited supplySold to better restaurants

USDA GRADESChoiceSlightly less marbling than PrimeMost in demand by consumers

USDA GRADESSelectLess fat/older animalLess juicyLess flavorfulFor thrifty shoppers

USDA GRADESStandard/CommercialNot found in commercial outletsUsed in processed meats

MEAT TENDERNESSA. Indicators/Clues1. Location of Cut on Animal (see wholesale cuts)Suspension Muscles- muscles which do not receive exercise; tender muscles; dry heat cooking methodsLocomotion Muscles- muscles which are exercised in moving the animal; tough muscles; moist heating methods

MEAT TENDERNESSWholesale Beef Cuts: Blue=Locomotion MusclesGreen=Suspension Muscles

CHUCKFORESHANK & BRISKETROUNDRIBSHORTPLATESHORT LOINFLANKSIRLOIN

MEAT TENDERNESS2. Bone Shapes

3. Degree of Marbling

Round BoneBlade BoneRib BoneT BoneWedge BoneBreast BoneRound Bone

MEAT TENDERNESSTenderizing Methods1. Chemical2. Mechanicala. Grindingb. Cubingc. Scoringd. Pounding3. Cooking in Liquid (simmering/stewing)4. Marinating

PRINCIPLES OF MEAT COOKERYCooking meat improves its flavor, changes its color, tenderizes it, and destroys harmful organismsUse low to moderate temperature to coagulate muscle tissue yet prevent tougheningAvoid overcooking to prevent a shrunken, dry product which is missing essential moisture

COOKING METHODSA. Moist Heat Methods (locomotion muscles/tough cuts)1. Braising2. Cooking in a Liquid (simmering/stewing)

Wholesale Cuts- (chuck, foreshank and brisket, short plate, flank, round)Bone Shapes- (blade, round)

COOKING METHODSB. Dry Heat Methods- Suspension Muscles/Tender CutsRoastingBroilingPan-broilingPan-fryingStir-frying

Wholesale Cuts- (Rib, Short Loin, Sirloin)Bone Shapes- (Rib, T-bone, Wedge)

NUTRITIONAL CONTRIBUTIONSProteinTissue builderReserve energy supplyComplete source

NUTRITIONAL CONTRIBUTIONSMineralsIron- combines with Protein to form hemoglobinZinc- forms enzymes and insulinPhosphorus- works with Calcium to form strong bones and teeth

NUTRITIONAL CONTRIBUTIONSVitaminsB-Complex (Thiamin, Niacin, Riboflavin)- need for mental health and digestion Vitamin B6- strong immune systemVitamin B12- maintains a good blood supply

NUTRITIONAL CONTRIBUTIONSFatInsulates and protects bodyConcentrated energy supplySaturated source

MEAT STORAGEFresh meat Coldest part of refrigeratorCover looselyNot to exceed 4 days Ground meat not to exceed 2 daysFrozen meat Remove original wrapStore in moisture-vapor proof wrap

MEAT LABELSName of type of meat appears firstName of wholesale cut appears secondName of retail cut appears last

HEALTHY COOKING TIPSChoose cuts from the round and loin sectionsLimit portion sizes to two 3-ounce servings per dayTrim all visible fat before cookingBroil or grill meatsUse non-stick pans when frying and browningSkim fat from surface of chilled meat soups and stocks

GELATINAn incomplete protein manufactured by the meat industryCooking softens the connective tissues by turning collagen into gelatinGelatin is used to turn liquids into jelly-like solids

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