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
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.
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, $$$– Choice
_______ _________, less marbling than prime but still tender– Select
Least amount of marbling, ____________ expensive Lamb & Veal
– Same as beef w/ “good” replacing “select” Pork
– Not graded due to uniform quality
GRADES OF BEEF!
Prime (________________)
Choice (grocery store)
Select (grocery store)
Standard ____________ Utility Cutter ____________
Marbling
Flecks of fat throughout lean meat.
Looks like marble!!
Makes meat ________, more _________ and higher quality!
Processed Meat Processed for distinctive flavor Types:
– ________________________________________________ Curing
– Placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid and water
Smoking– Liquid smoke for _____________________
Drying & Salting– ___________________ meat
Combo– Bacon- cured and smoked– Chipped beef- dried, salted and smoked
Ground Meat
Beef trimmings Law- cannot
_____________________________________ Different types sold- leaner ($$$) 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