meats
TRANSCRIPT
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Meats
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MEATSBeef and Poultry
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Have you ever been shopping for meat before?
http://www.youtube.com/watch?v=X9yXrfwzpLQ
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Meat Terms
uCarcass- body of the animal with the skin or hide , entrails and other extremities removed
uQuality-Edibility of the meatuYield- Amount of meat in comparison to
bone and fat uLean- Part of the flesh consisting of the
muscle without the fatuRib Eye- Large muscle laying outside the
rib, used as an indicator of quality and yield
uMarbling- Flecks of fat within the meatuCured or Smoked - Those retail cuts that
are prepared by cooking or smoking.
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Important Steps in Identification of Meat Wholesale and Retail Cuts
qBone StructureqColorqFat Texture and ColorqWholesale CutsqRetail Cuts
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Wholesale Cuts
Because of an animals size the carcass has to be divided in smaller portions for ease of handling and for customer purchasing. These portions are called wholesale or primal cuts. These wholesale or primal cuts are then broken down into retail cuts which are generally the portions we see on the grocery counters.
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Wholesale Cuts of Beef-Pork-Lamb*Indicates number matches worksheet
BeefWholesale1. Chuck2. Rib3. Shank4. Brisket5. Short Loin6. Sirloin7. Round8. Flank
PorkWholesale1.Jowl2. BostonBlade3.PicnicShoulder4.Belly5. Loin6. Leg
LambWholesale1. Shoulder2. Rib3. Foreshank4. Breast5. Loin6. Leg
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Color of the Lean is a Major Factor in Identification
Different species of animals have different color characteristics.Beef normally shows a bright cherry red color. Pork ranges from grayish pink to a delicate rose color. Lamb is a pinkish dark red.
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FAT IS A FACTOR IN THE IDENTIFICATION OF MEAT CUTS
qBeef Fat is cream colored and quite rigid
qPork Fat is greasy white and has few or no air pockets
qLamb Fat is white and tends to be flaky
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Nutrient Contributions5 1/2 oz. everydayMain nutrient: ProteinOther nutrients:IronCopperPhosphorusThiaminRiboflavinNiacinFat
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Lean vs. Fatty Cuts of Meat
•Trimming excess fat▫Remove all skins
•White meat vs. dark meat▫Light meat is leaner
•Lean cooking methods▫Roast, Broil, Grill
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Inspection/Grading
•Graded according to:▫Marbling▫Age of animal▫Texture and appearance
•Grades of Beef:▫Prime▫Choice▫Select
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Bone Affects Serving Size•¼ lb. boneless
▫Ground beef•½ lb. moderate bone
▫Round steak, most roasts, ham•1 lb. large bone
▫Turkey, pork spareribs, T-bone steak
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Cooking Temperatures for Meats•Ground Meats (pork, beef, veal, lamb)▫155° Internal temperature
•Seafood, pork, beef, veal, lamb▫145° Internal temperature
•All Poultry (whole or ground)▫165° Internal temperature
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Cooking Methods
•Braising▫Brown meat on all sides▫Add small amount of liquid▫Cover pan▫Simmer over very low heat until tender
▫Used for less tender meats▫Moist heat method
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Cooking Methods
•Slow Cooking▫Place meat in slow cooker▫Add liquid and cover▫Cook on low for several hours▫Used for less tender meats▫Moist heat method
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Cooking Methods
•Broiling▫To cook by direct heat▫Broiler pan in oven▫Used tender cuts of meats▫Dry heat method
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Cooking Methods
•Grilling▫To cook by direct heat, usually a fire
▫Use a grill to cook meats▫Used tender cuts of meats▫Dry heat method
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Cooking Methods
•Roasting▫Place meat into oven.▫Causes caramelization on the surface of the food which is considered a flavor enhancement.
▫Used tender cuts of meats▫Dry heat method
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Cooking Methods
•Sauté▫Cooking meats in a small amount of fat over high heat.
▫Used tender cuts of meats
▫Dry heat method
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Preparation of Meats
•Poultry Lab market order•Beef Lab market order