MEAT ANIMAL FOODS Meat- the edible portion of mammals which contains muscle, fat, bone, connective...

MEAT

ANIMAL FOODS

Meat- 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 MEAT

A. 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 MEAT

B. 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 MEAT

C. Sheep1. Lamb- the smallest animal used for meat

a. Animals not more than 14 months of age when slaughtered

b. Pinkish/red color with fine texture

2. Mutton- meat from older sheepa. Slaughtered over the age of two yearsb. Dark red color with layer of cream-colored

exterior fat

TYPES OF MEAT

D. Variety Meats1. Edible Organs

• Brain • Liver• Kidney• Heart• Tongue• Tripe (stomach lining)• Sweetbreads

TYPES OF MEAT

2. Other Edible Parts• Jowls• Feet• Ears• Snout• Chitterlings (cleaned

intestines)

TYPES OF CUTS

Whole CarcassHalves- “sides of beef”Quarters

TYPES OF CUTS

Wholesale Cuts- large subdivisions sent to grocery stores for further cutting

TYPES OF CUTS

Retail Cuts- individual cuts of meat sold to consumers

INSPECTION

Meat 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

GRADING

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

GRADING

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

USDA GRADES

Prime– Well marbled– Firm texture– Bright color– Limited supply– Sold to better restaurants

USDA GRADES

Choice– Slightly less marbling than Prime– Most in demand by consumers

USDA GRADES

Select– Less fat/older animal– Less juicy– Less flavorful– For thrifty shoppers

USDA GRADES

Standard/Commercial– Not found in commercial outlets– Used in processed meats

MEAT TENDERNESS

A. Indicators/Clues1. Location of Cut on Animal (see wholesale cuts)• Suspension Muscles- muscles which do not receive

exercise; tender muscles; dry heat cooking methods• Locomotion Muscles- muscles which are exercised in

moving the animal; tough muscles; moist heating methods

MEAT TENDERNESSWholesale Beef Cuts: Blue=Locomotion Muscles

Green=Suspension Muscles

CHUCK

FORESHANK & BRISKET

ROUNDRIB

SHORTPLATE

SHO

RT

LOIN

FLANK

SIRL

OIN

MEAT TENDERNESS

2. Bone Shapes

3. Degree of Marbling

Round Bone

Blade Bone

Rib Bone

T Bone

Wedge Bone

Breast Bone

Round Bone

MEAT TENDERNESS

Tenderizing Methods1. Chemical2. Mechanical

a. Grindingb. Cubingc. Scoringd. Pounding

3. 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 METHODS

A. 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 METHODS

B. Dry Heat Methods- Suspension Muscles/Tender Cuts1. Roasting2. Broiling3. Pan-broiling4. Pan-frying5. Stir-frying

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

NUTRITIONAL CONTRIBUTIONS

Protein– Tissue builder– Reserve energy supply– Complete source

NUTRITIONAL CONTRIBUTIONS

Minerals1. Iron- combines with Protein to form hemoglobin2. Zinc- forms enzymes and insulin3. Phosphorus- works with Calcium to form strong

bones and teeth

NUTRITIONAL CONTRIBUTIONS

Vitamins1. B-Complex (Thiamin, Niacin, Riboflavin)- need

for mental health and digestion 2. Vitamin B6- strong immune system3. Vitamin B12- maintains a good blood supply

NUTRITIONAL CONTRIBUTIONSFat– Insulates and protects body– Concentrated energy supply– Saturated source

MEAT STORAGE

Fresh meat – Coldest part of refrigerator– Cover loosely– Not to exceed 4 days – Ground meat not to exceed 2 days

Frozen meat – Remove original wrap– Store in moisture-vapor proof wrap

MEAT LABELS

Name of type of meat appears firstName of wholesale cut appears secondName of retail cut appears last

HEALTHY COOKING TIPS

Choose 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

GELATIN

An 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

THE END