Upload File

meat identification lab manual – page 98 - 100. objectives to identify types and cuts of meat to...

  • Home
  • Documents
  • Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to
55
Meat Identification Meat Identification Lab manual – page 98 - Lab manual – page 98 - 100 100

Upload: dominic-west

Post on 15-Jan-2016

229 views

Category:

Documents


0 download

Report

Tags:

TRANSCRIPT

Page 1: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Meat IdentificationMeat Identification

Lab manual – page 98 - 100Lab manual – page 98 - 100

Page 2: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Objectives

• To identify types and cuts of meat

• To relate cuts of meat and amount of connective tissue to optimum cooking and tenderness

Page 3: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Notes

Toughness of meat:

- contributed to collagen

- activity of muscles

Terms:

- Steak – thinner than 1 inch

- Roast – thicker than 1 inch

Page 4: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Beefchuck

Rib

Short loin

Sirloin

Round

Flank

Short plate

Brisket

Fore shank

Arm bone steak & roast T-bone, porter house, fillet mignon

Sirloin steak & roast

Round bone, round steak&roast

steak

Short ribs

Corned beef

Shank, stew meat

rib steak & roast

Page 5: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Pork Jowl

Boston shoulderLoin

Side

Ham

Picnic shoulderHocks

Jowl bacon

Blade bone, steak &roastChops/roast

Leg roast, ham roast

Spare ribs, bacon

Arm steak/roastRound bone, pork hock

Rib chop center chopEnd chop

Page 6: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Notes

• Cuts of meat can be identified by the size and shape of the bones and muscles.

• The size, shape, and distribution of the muscle can be another means of identification.– For example, the bones in round steaks and

arm steaks are quite similar. The muscles in the round steak are larger and less divided by connective tissue than arm steaks. Thus the steaks can be differentiated by the appearance of the muscles rather than by differences in the bone.

Page 7: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Notes

Cuts of beef are sometimes classified by most tender,

medium tender and least tender cuts.

Most Tender Cuts Medium Tender Cuts Least Tender Cuts

Rib Chuck Flank

Short loin Rump Brisket

Sirloin Round Shanks

Page 8: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Beef and Pork Identification Slide Set

Courtesy of:

National Live Stock and Meat Board

Page 9: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Cuts of Meat to Study

• Porterhouse (beef)• T-bone (beef)• #7 Blade Steak (beef)• Filet Mignon (beef)• Blade Roast (beef)• Brisket Boneless (beef)• Rib Eye Roast (beef)• Standing Rib Roast (beef)• Flat Bone Sirloin Steak• Flank steak• Arm steak

• Pork leg (shank)• Back Ribs (pork)• Rib Chops (pork)• Center Rib Roast (pork)• Slab Bacon (pork)• Canadian Bacon (pork)• Spareribs

Page 10: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef ChuckRetail Cut = Arm Steak

Page 11: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef ChuckRetail Cut – Blade Roast

Page 12: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef ChuckRetail Cut = Blade Steak

Page 13: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef ChuckRetail Cut = Blade #7 Bone Roast

Page 14: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef ChuckRetail Cut = Blade #7 Bone Steak

Page 15: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef BrisketRetail Cut = Brisket Boneless

Page 16: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef FlankRetail Cut = Flank Steak

Page 17: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef RibRetail Cut = Standing Rib Roast (Large End)

Page 18: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef RibRetail Cut = Standing Rib Roast (Small End)

Page 19: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef RibRetail Cut = Rib Steak (Small End)

Page 20: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef RibRetail Cut = Rib Eye Roast

Page 21: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef RibRetail Cut = Rib Eye Steak

Page 22: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef Short LoinRetail Cut = T-Bone Steak

Page 23: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef Short LoinRetail Cut = Porterhouse Steak

Page 24: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef SirloinRetail Cut = Wedge Bone Sirloin Steak

Page 25: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef SirloinRetail Cut = Flat Bone Sirloin Steak

Page 26: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef SirloinRetail Cut = Pin Bone Sirloin Steak

Page 27: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef Short LoinRetail Cut = Tender Loin Roast

Page 28: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef Short LoinRetail Cut = Tenderloin Steak (Fillet Mignon)

Page 29: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef RoundRetail Cut = Round Steak

Page 30: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef RoundRetail Cut = Rump Roast

Page 31: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef RoundRetail Cut = Heel Round

Page 32: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Beef RoundRetail Cut = Top Round Steak

Page 33: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork ShoulderRetail Cut = Shoulder Roast Arm Picnic

Page 34: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork ShoulderRetail Cut = Arm Roast

Page 35: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork ShoulderRetail Cut = Arm Steak

Page 36: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork ShoulderRetail Cut = Blade Steak

Page 37: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork LoinRetail Cut = Back Ribs

Page 38: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork LoinRetail Cut = Center Rib Roast

Page 39: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork LoinRetail Cut = Rib Chops

Page 40: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork LoinRetail Cut = Center Loin Roast

Page 41: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork LoinRetail Cut = Top Loin Roast Boneless

Page 42: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork LoinRetail Cut = Loin Chops

Page 43: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork LoinRetail Cut = Tenderloin Whole

Page 44: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork SideRetail Cut = Spareribs

Page 45: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork Leg (Fresh Ham)Retail Cut = Leg Whole

Page 46: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork LegRetail Cut = Shank Portion

Page 47: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork ShoulderRetail Cut = Picnic Whole

Page 48: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork HocksRetail Cut = Smoked Pork Hocks

Page 49: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Smoked Pork LoinRetail Cut = Canadian Style Bacon

Page 50: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Smoked Pork LoinRetail Cut = Rib Chop

Page 51: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Smoked Ham WholeRetail Cut = Whole Ham

Page 52: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Smoked Pork HamRetail Cut = Shank Portion

Page 53: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Smoked Pork HamRetail Cut = Center, Slice Ham

Page 54: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Smoked Pork HamRetail Cut = Rump (Butt) Portion

Page 55: Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to

Primal Cut = Pork SideRetail Cut = Slab Bacon


Meat types and cuts

Chilean Meat Cuts American Meat Cuts vs - iachile.orgiachile.org/.../2015/...presentation-for-IAC-May-2015-Meatcuts-Chile-.… · American Meat Cuts vs Chilean Meat Cuts. American

Muncan Food Corp – Fresh Cuts of Meat

Meat Retail Cuts

MEAT CUTS MANUAL MANUEL DES COUPES DE VIANDEdanielturpqc.org/upload/tests_dupload/bb2.pdf · - Diagram of Meat Cuts/ Diagramme des coupes de viande - Skeletal Diagram/ Diagramme squelettique

Meatandeducation.com 2011 Meat types and cuts. meatandeducation.com 2011 Module focus Most people buy their meat in the form of cuts, joints or mince

Prepare Portion-Controlled Meat Cuts

BEEF WHOLESALE CUTS Introduction to Agriculture There Are Two Basic Cuts Wholesale cuts are the larger cuts of meat that are shipped to grocery stores

CHICKEN MEAT - UNECE · 2013. 7. 25. · Deer Edible meat co-products : 90 Retail meat cuts : 91: 2. ... meat handling, packing and conformity assessment, which correspond to good

General Meat Carcass Informationhavelockag.weebly.com/.../13374424/meatgradingyieldetccc.pdf · 2018-09-07 · General Meat Carcass Information Cuts of Pork •Wholesale/Primal Cuts

BEEF PRIMAL AND SUB-PRIMAL CUTS...BEEF PRIMAL AND SUB-PRIMAL CUTS MEAT STANDARDS AUSTRALIA MSA_BeefCuts_Poster.pdf 1 24/10/13 9:22 AM MEAT STANDARDS AUSTRALIA STRIPLOIN 2143 INTERNAL

Methods of cooking different cuts of meat

Cuts of Meat

BEEF CUTS AND RETAIL WHERE IT ALL COMES FROM!. THE TWO BASIC CUTS Wholesale cuts are the larger cuts of meat that are shipped to grocery stores and meat

Meat grades and meat cuts Specification Part 1: Beef ...€¦ · Meat grades and meat cuts — Specification — Part 1: Beef grades and cuts, and is being proposed for adoption as

Know your beef meat cuts - Food - a fact of life€¦ · Cuts from the shin consist of lean meat with a high proportion of connective tissue suitable for slow cooking methods such

Porcine (pig) meat Carcasses and cuts Specification€¦ · Requests for permission to reproduce this document ... Porcine (pig) meat — Carcasses and cuts — Specification

Meat Science Prime Cuts

Prepare portion controlled meat cuts - Amazon S3 · Web viewPrepare portion controlled meat cuts 61 Author Daniel James Chee Created Date 01/22/2014 18:59:00 Title Prepare portion

Muscle Connective Tissue Structure · Web viewNotes – Lecture 4 – Connective Tissue Notes – Lecture 4 – Connective Tissue 4 - 14 – MEAT418/518 Meat Technology ©2009 The

Glencoe Culinary Essentials Chapter 23 Meat Cookery 1 Contents Chapter 23 Meat Cookery Section 23.1 Meat Basics Section 23.2 Meat Cuts Section 23.3

PPrime Cutsrim Meat Sciencee Cuts

UNECE STANDARD RETAI L MEAT CUT SEdible meat co‐products 90 Retail meat cuts 91 1.2 Scope This standard recommends an international language for retail cuts marketed as fit for human

Meat grades and meat cuts ― Specification — Part 2: Ovine

Muncan food corp - fresh cuts of meat

UNECE STANDARD CAPRINE MEAT · 2010-12-30 · Caprine Meat – Carcases and Cuts Page 6 UNECE STANDARD CAPRINE MEAT - CARCASES AND CUTS 1. INTRODUCTION 1.1 UNECE Standards for Meat

Meat Types and Cuts for Grill

THE GUIDE TO IDENTIFYING MEAT CUTS - …€¦ · THE GUIDE TO IDENTIFYING MEAT CUTS 3. WHAT CUT IS THIS? HOW SHOULD I COOK IT? In 1973, a method for identifying meat cuts was developed

Beef meat cuts

Know your beef cuts - Food - a fact of life · Know your beef cuts Different cuts of beef Cooking techniques Neck Produces cuts suitable for stewing. Meat from this section is commonly

Meat Quality Grading Today - Teagasc...Cuts based model • Original model graded carcasses • Became clear that cuts were different – can’t predict palatability of all cuts by

UNECE Standard Bovine Meat - Carcases and Cuts

Primal Meat Cuts Identifying cuts in Pork, Beef and Chicken

Meat cuts of beef and lamb

Meat Retail Cuts Pork Retail Cuts. 1. Pork Fresh Ham Center Slice Primal: Ham/Leg Cooking Method: Dry/Moist