Identify the suspension muscles Identify the locomotion muscles.

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Presentation transcript:

Identify the suspension muscles

Identify the locomotion muscles

Where do these retail cuts come from?

Blade Steak Rib Roast T-bone Steak Flank Steak Rump Roast Round Steak Porterhouse Steak Rib eye Steak Arm Roast Round Steak Sirloin Steak

Identify whether moist or dry heat should be used to cook each cut

Blade Steak Rib Roast T-bone Steak Flank Steak Rump Roast Round Steak Porterhouse Steak Rib eye Steak Arm Roast Round Steak

What are the dry heat cooking methods?

What are the moist heat cooking methods? Braising Stewing

What procedure indicates that meat is safe to eat? Inspection

What are the grades of beef, starting with the highest grade? Prime Choice Select

Cooking Temperatures What temperature should beef be cooked? Rare 130 degrees Medium 150 degrees Well Done 170 degrees

Identify the Pork Wholesale Cuts

Identify the suspension muscles

Identify the locomotion muscles

Identify where these retail cuts come from

Blade steak Rib Chop Ham Butterfly chop Bacon Smoked Picnic Rib roast Canadian bacon Smoked hock Spare ribs Sirloin chop Shoulder Loin Leg Loin Side Shoulder Loin Shoulder Side Loin

What type of heat should be used to cook each of the following cuts?

Blade steak Rib Chop Fresh Ham Butterfly chop Bacon Smoked Picnic Rib roast Canadian bacon Smoked hock Spare ribs Sirloin chop Moist heat Dry heat Moist heat Dry heat Moist heat Dry heat Moist heat Dry heat

What are the three ways to tenderize meat? Mechanical = Pounding Chemical = Marinating Cooking Method = Moist heat

Using this cut, answer the following questions. What is the retail cut? What is the wholesale/primal cut? Is this cut tender or less tender? Should moist or dry heat be used? What specific cooking method should be used? What is the cost/lb.? RIB EYE ROAST NET WT/CT 2.23 Lb $/Lb 7.99 P R I C E $17.82

How many servings per pound should be figured? What is the cost per serving of this cut? What nutrients are provided by this cut? RIB EYE ROAST NET WT/CT 2.23 Lb $/Lb 7.99 P R I C E $17.82

Cooking Temperature To what temperature should pork be cooked? 145 degrees

Poultry Review Is poultry tender or less tender? Poultry is always tender because of the young age of the birds.

Cooking Temperature To what temperature should poultry be cooked? 145 degrees

Safety Why is it important to cook poultry thoroughly? Salmonella