MEATS

H267 Foods

Meat producing animals…

_______ (beef and veal)

_______ (pork) _______ (lamb and

mutton)

Types of Meat Beef

– Cattle, more than _________________– Bright red flesh

Veal– Calves, ___________________– Mild flavor, light pink color, __________________

Lamb– Young ________– Mild but unique flavor– Bright pink color w/ white brittle fat

Pork– Meat from _______________– Grayish pink color w/ white fat

Game Meats

Deer ________ Rabbit ________ Elk ________

Variety Meats

Edible parts of the animal other than ___________.

Liver, kidneys, tongue, brains.

Chitterlings (______________)

Tripe (__________ lining)

Pork tails, feet, ears

Maturity

Meats that come from __________animals are more tender.

Younger meat is of ___________ quality.

TEXTURE

Finer texture equals ________ quality!

Young animals usually have finer texture1

Coarse texture equals ________ quality!

Cuts of Meat

Wholesale cuts– large cuts for

______________– Basically is the

part of the animal the meat came from

– Listed 2nd on label

Types of Cuts

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

Bone Shapes

_________ cuts have distinctive bone shape

Nearly identical in all 4 types

Clues to the _____________ of the meat

Lean Cuts Lean

– Less than (based on ______ oz. serving) 10 grams of fat 4 grams of saturated fat 95 milligrams of cholesterol

– Appearance Less than ¼ in. _______ around meat

– Beef Roasts & Steaks: ________, loin, sirloin, __________

– Pork Roasts & Chops: tenderloin, __________, ham

– Veal Cuts: all except ground veal– Lamb Roasts & Chops: leg, loin, fore shank

Which cuts of meat are good???

Meat located where the animal gets a lot of exercise= _______ meat! EX: legs & shoulders.

Meat located where the animal gets little exercise = _________ meat! EX: ribs & loin.

Label

Inspection & Grading USDA Stamped w/ ____________ vegetable dye Meat

– Graded according to: ______________ (internal fat w/in the muscle tissues) ______ of animal ________________ and appearance of meat

Common grades of beef:– Prime

Well ____________, tender, flavorful, $$$– Choice

_______ _________, less marbling than prime but still tender– Select

Least amount of marbling, ____________ expensive Lamb & Veal

– Same as beef w/ “good” replacing “select” Pork

– Not graded due to uniform quality

GRADES OF BEEF!

Prime (________________)

Choice (grocery store)

Select (grocery store)

Standard ____________ Utility Cutter ____________

Four factors that contribute to the quality of

meats…

___________ Maturity ___________ Appearance

Marbling

Flecks of fat throughout lean meat.

Looks like marble!!

Makes meat ________, more _________ and higher quality!

Processed Meat Processed for distinctive flavor Types:

– ________________________________________________ Curing

– Placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid and water

Smoking– Liquid smoke for _____________________

Drying & Salting– ___________________ meat

Combo– Bacon- cured and smoked– Chipped beef- dried, salted and smoked

Ground Meat

Beef trimmings Law- cannot

_____________________________________ Different types sold- leaner ($$$) You may ask to have meat ground up

for you at the store (If not available)– Lamb, pork, veal

Storing Meat

Refrigeration/Freezer _________________-

– refrigerator 1-2 days– freezer 3-4 months

_________________- – refrigerator 3-4 days– Freezer 6-9 months (beef can be stored to

12 months)

NUTRITION OF MEATS!!!

PROTEIN! FAT! MINERALS –iron,

phosphorus, copper, thiamin, riboflavin, niacin.

VITAMINS!

Ways to cook meat …

____________ Broiling ____________ Frying ____________ Cooking in Liquid

(stewing, simmering)

Meat Safety Wash hands,

________________ & utensils thoroughly

Avoid _________________

Marinade meat in the refrigerator

Discard leftover marinade!

CLIP ON BEEF SAFETY:

http://www.cbsnews.com/video/watch/?id=3843996n%3fsource=search_video