I. TYPES OF MEAT A.Beef -mature cattle over 1 year old -mature cattle over 1 year old -meat is deep, bright red with creamy white fat -meat is deep, bright red with creamy white fat -marbeling -marbeling; flecks of fat throughout the meat, gives meat its flavor and juiciness B. Veal -from immature cattle, 4-8 weeks old -meat has little fat, pink color

I. TYPES OF MEAT C. Lamb -young sheep up to one year old -delicate flavor, tender D. Mutton -from older sheep -strong flavor E. Pork -from swine (pigs) -raw meat is grayish pink color -cook until well done to avoid trichinosis F. Variety Meats-organ meats -liver, kidney, heart, tongue, tripe, sweetbreads -extremely perishable

II. NUTRIENTS Protein B vitamins Iron Servings/ day= 2-3

III. GRADING MEATS A.Beef, veal, lamb are graded (pork is all the same quality so it is not graded) B. Grades Assigned by USDA (US dept. of Agriculture)  Prime- top grade. Sold mostly to restaurants  Choice- high quality. Sold in grocery stores  Good- least expensive, less flavor than top two grades

IV. MEAT TANDERNESS A.Grade B.Location on animal- tougher cuts are from parts that get the most exercise. Most tender are from along the backbone area C.Bone shape

V. Storage A.In coldest part of refrigerator B.Use variety, ground meats within 2- 3 days of purchase C.Store in original wrapping- rewrap if it is in paper D.Freeze for later use- label and date

VI. MEAT SPOILAGE INDICATORS A.Brown, gray color B.Off-odor C.Slippery, slimy surface

VII. CHANGES DURING COOKING A.Becomes more tender B.Brings out natural flavor C.Improves texture and appearance D.Develops pleasant color and aroma

VIII. COOKING MEATS (tenderness is clue to cooking method) A.Tender cuts use dry heat cooking method B.Less tender need moisture and slow cooking to make them more tender C.Variety meats- moist heat Bake (roast)BroilGrillPanfry Stewed-cooked in liquid Braised-cooked in small amount of liquid Pressure Cooker