Meat Beef and Pork Chapter 34.

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Presentation transcript:

Meat Beef and Pork Chapter 34

Types of Meat… You will have experience with: Pork: pigs < one year old Beef: cattle > one year old Variety Meats: edible organs and extremities of meat Veal Lamb ADDITIONAL EXAMPLES

Composition of Meat Muscle Tissue Connective Tissue Fat *Meat is edible muscle of the animal. The toughest cuts of meat are found in the parts of the animal where the muscles are worked the most.

Cuts of Meat Wholesale Cut: Large cuts that are sold to supermarkets Retail Cut: Supermarket divided, smaller cuts you buy at the store. Comes from the wholesale cut

Nutrient Comparison Beef – 4 oz. portion Pork – 4 oz. portion Fat 11g *choose lean meats when possible 11g (4.5g saturated) 4.5g (1.5g saturated) Protein 24g 22g Carbohydrates 0g 1g Calories 200 140 *Both are a good source of iron and zinc.

Grades of Meat - Beef Marbling: small white flecks of fat within the muscle tissue Beef is graded by the USDA according to: - Amount of marbling - Age of the animal - Texture and appearance of the meat. Prime: Higher priced, Sold to fine restaurants, Greatest marbling, Tender, Flavorful Choice: Most common, Less $, Less marbling Select: Least marbling, Not as tender *Pork is not graded by the USDA as it comes from younger animals that have been bred and fed to produce more uniformly tender meat.

Purchasing: What to look for Pork Beef Cuts with a small amount of fat over the outside Meat that is firm Grayish pink in color Small amount of marbling Weight For cooking and determines cost Red in color Marbling steak/meat cuts only Fat content Ex: 80/20 Weight For cooking and determines cost

Meat Labeling Retail Cut Wholesale Cut Weight Sell by date… Total Price Safe Handling

In your course book: Label the components of this meat label in your course book. What cooking method would you use and why? Answer in course book.

Cooking Methods Less Tender Cuts Less tender cuts (arm/shoulder) need to be tenderized before the cooking process by marinating. during the cooking process by using a moist heat cooking method – simmering, stewing, and sauté Moist Heat Purpose breaks down collagen making the meat tender

Cooking Methods Tender Cuts Tender cuts primarily come from the center of the animal (ribs/loin/belly) Due to the tenderness of the meat dry heat cooking methods can be used Grilling and Roasting Shortens cooking time