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 duck Fish- a fresh or saltwater animal with backbones, fins, gills, and usually scales

TYPES OF MEAT A. Cattle- meat of steers or heifers 1. Beef- cattle over 1 year when slaughtered 2. Veal-cattle 3 to 14 weeks when slaughtered 3. Calf-cattle 14 weeks to 1 year when slaughtered 4. 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 swine a. Hogs or pigs not more than 1 year of age when slaughtered b. 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. Sheep 1. Lamb- the smallest animal used for meat Animals not more than 14 months of age when slaughtered Pinkish/red color with fine texture 2. Mutton- meat from older sheep a. Slaughtered over the age of two years b. Dark red color with layer of cream-colored exterior fat

TYPES OF MEAT D. Variety Meats 1. 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 Carcass Halves- “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 conditions Free from contamination and safe to eat at the time of inspection Mandatory- all meat sold must pass inspection; paid with tax dollars (USDA) State Inspection- sold within state Federal Inspection- sold between states

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

GRADING A. Factors Affecting Meat Grades 1. Marbling 2. Age of Animal 3. Texture 4. Appearance 5. Conformation- amount of bone/lean 6. 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/Clues 1. 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 TENDERNESS Wholesale Beef Cuts: Blue=Locomotion Muscles Green=Suspension Muscles RIB SHORT LOIN SIRLOIN CHUCK ROUND FORESHANK & BRISKET SHORT PLATE FLANK

MEAT TENDERNESS 2. Bone Shapes 3. Degree of Marbling Round Bone Blade Bone Rib Bone T Bone Wedge Bone Round Bone Breast Bone

MEAT TENDERNESS Tenderizing Methods 1. Chemical 2. Mechanical a. Grinding b. Cubing c. Scoring d. Pounding 3. Cooking in Liquid (simmering/stewing) 4. Marinating

PRINCIPLES OF MEAT COOKERY Cooking meat improves its flavor, changes its color, tenderizes it, and destroys harmful organisms Use low to moderate temperature to coagulate muscle tissue yet prevent toughening Avoid overcooking to prevent a shrunken, dry product which is missing essential moisture

COOKING METHODS A. Moist Heat Methods (locomotion muscles/tough cuts) 1. Braising 2. 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 Cuts Roasting Broiling Pan-broiling Pan-frying 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 Minerals Iron- combines with Protein to form hemoglobin Zinc- forms enzymes and insulin Phosphorus- works with Calcium to form strong bones and teeth

NUTRITIONAL CONTRIBUTIONS Vitamins B-Complex (Thiamin, Niacin, Riboflavin)- need for mental health and digestion Vitamin B6- strong immune system Vitamin B12- maintains a good blood supply

NUTRITIONAL CONTRIBUTIONS Fat Insulates and protects body Concentrated energy supply Saturated source

MEAT STORAGE Fresh meat Frozen 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 first Name of wholesale cut appears second Name of retail cut appears last

HEALTHY COOKING TIPS Choose cuts from the round and loin sections Limit portion sizes to two 3-ounce servings per day Trim all visible fat before cooking Broil or grill meats Use non-stick pans when frying and browning Skim fat from surface of chilled meat soups and stocks

GELATIN An incomplete protein manufactured by the meat industry Cooking softens the connective tissues by turning collagen into gelatin Gelatin is used to turn liquids into jelly-like solids

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