BEEF and PORK

What is MEAT? Meat is the edible portion of mammals. The major meat producing animals are: CATTLE SWINE SHEEP

Nutrients found in MEAT Protein- Essential for tissue building and repair IRON Other Minerals

BEEF Comes from mature cattle (over 12 months of age) Has a distinct flavor and firm texture Usually bright red in color with creamy, white fat This color indicates that it is SAFE to eat

Ground Beef vs. Hamburger Ground beef and hamburger are not the same thing! Ground beef has ONLY the fat originally attached to the meat before grinding. Hamburger can have extra fat added to it during grinding.

PORK The meat of swine Comes from animals that are 7-12 months of age Because the animals are so young, most pork is very TENDER!

VARIETY MEATS The edible parts of the animal OTHER than the muscles Usually inexpensive Rich source of vitamins and minerals Ex: liver, heart, kidney, tongue of beef, veal, lamb, and swine

INSPECTION of Meat Federal inspectors must examine all meat and meat products shipped across lines. Inspect both live animals and carcasses Quality grades for meat are based on four factors: Marbling Maturity Texture Appearance

What is MARBLING? Refers to the flecks of fat through the lean Cuts with more marbling are: Juicy Flavorful Tender Likely to receive higher quality grades

Location of Meat in the Animal Bone shape can tell you the part of the animal from which meat was cut. The location of the meat indicates TENDERNESS. Muscles receiving little exercise are the most tender.

TENDERNESS The tenderness of a meat gives you a clue about how to cook it! TENDER: Cook by dry heat methods: broiling, roasting Can be identified by a T-bone, rib bone, flat bone, or wedge bone LESS TENDER: Can be cooked by moist heat methods: stewing, braising

How much meat should you buy? Depends on: # of people you are serving How much fat, gristle, and bone are in the meat

STORING Meat Store in the COLDEST part of the refrigerator! Use within 3-4 days- ground meats should be used within 2 days You can freeze meat for longer storage- If you put meats in the freezer, rewrap them in moisture-proof and vapor-proof paper.

COOKING Meats Cooking meats destroys harmful bacteria that can be present in RAW meat. REMEMBER: The only accurate way to check meat for doneness is with a MEAT THERMOMETER! (inserted into the thickest part of the muscle)

What’s IN Meat? Meat is made up of: Muscle tissue Connective tissue Made up of two proteins: elastin and collagen Elastin is very tough and elastic, so it should be pounded or ground to break it up. Commercial tenderizers can break down collagen Fat