Meat

Types of Meat Beef – Meat of a cow or steer over one year old. Veal – Meat of a cow 3 to 14 weeks old. Calf – Meat of a cow 14 weeks to one year old.

Types of Meat Pork – meat of swine 7 to 12 months old Ham – pork leg Bacon – smoked pork belly meat Lamb – meat of a young sheep less than two year old. Mutton- meat of a sheep over 2 years old. Variety Meats – edible parts of animals other than muscles Liver, heart, kidney, tongue, etc.

Nutrients Protein – has 8 essential amino acids that help to build, maintain and repair body tissue B-Vitamins Niacin – promotes healthy skin and nerves and aids in digestion B-12 – needed for normal function of body cells and nervous system

Nutrients Iron – carry oxygen to cells and carbon dioxide away from cells Zinc – form enzymes and insulin Cholesterol – helps the body form hormones and liver bile for digestion. Fat – carry Vitamins A, D, E, and K Fat in meat is needed for flavor and juiciness Marbling vs. Visible fat

Forms of Meat Fresh – ready to cook Canned – fully cooked and sealed in containers Frozen – raw or cooked Cured – fresh meat treated with salt, sugar, spices, and chemically or wood smokes

Inspection Meat is inspected for safety. Live animals and carcasses Round purple inspection stamp indicates meat in wholesome Made of harmless vegetable dye. Visual inspection does not detect harmful microbes

Grading Meat is graded for quality. 1. Marbling – flecks of fat throughout the meat. More marbling = more flavor and more tender (higher quality) 2. Maturity – younger animals are more tender. 3. Texture – fine muscle texture = higher quality 4. Appearance – refers to meat color

Grade of Beef Prime – most tender cut of meat; usually served in restaurants Choice – high quality; good marbling Select – leaner than choice and cost less Choice & select are sold in supermarkets Standard, Commercial, Utility, Cutter, & Canner – lower grades used in manufactured meat products

Cooking Meat Destroys harmful bacteria Makes meat tender Improves the flavor Improves the appearance

Dry Cooking Methods Roasting: Slow oven 325 to 350 F Large cuts of meat Cook fat side up, uncovered Check for doneness – meat thermometer – thickest part with out touching bone or fat Allow to stand for about 15 minutes before carving

Dry Cooking Methods Broil Pan Broil Grill Cooked under or over a direct heat source Pan Broil Cook in a heavy skillet without any fat or liquid Meat should be 1” or less thick Grill Cook on a barbecue

Dry Cooking Method Frying Searing Deep-fry – food submerged in a large amount of fat Panfry – cook in a skillet in a small amount of fat Stirfry Searing Quickly brown exterior in oil to seal in juices

Moist Cooking Methods Braising Stew Small amount of liquid Tightly covered pan Low heat Used for less tender meat cuts Stew Cook small cuts of meat covered in liquid, covered Do not boil – simmer about 2 hours Helps tenderize meat

Tenderize Chemically – enzymes split proteins Mechanically Grinding Pounding Scoring Cubing

Storing Meat Fresh – up to three days in the refrigerator Frozen – purchased frozen meats can be stored in their original packaging Fresh meats should be rewrapped in moisture-proof material before freezing Keep meat frozen until ready to thaw Do not refreeze