1. Food and Fitness Mrs. Swope Columbian High School
Chapter 19: MEATS
Food and Fitness
Mrs. Swope
Columbian High School

2. What is Meat? Edible portion of mammals
Contains muscle, fat, connective tissue, water and bone
Major meat producing animals include: cattle, swine and sheep

3. Nutritional Value of Meat
High in protein
Good sources of iron, phosphorous, and copper
Good sources of the B vitamins: thiamin, riboflavin, and niacin
Fat: depends on the kind and quality of the meat

4. BEEF: Cattle 12 months & older

5. Beef continued Has a distinctive flavor and firm texture
Bright cherry red in color, creamy white fat
Animals sold most often are steers and heifers.
Steers: young, castrated males
Heifers: young females who have not had a calf

6. Beef Carcass

7. Beef Carcass
Of domestic animals used for food, beef is the largest, lamb is the smallest.
Beef carcass is cut lengthwise through the backbone = 2 sides of beef
Sides are cut in half = a quarter
Quarters are cut into smaller pieces = wholesale cuts

8. Beef Cuts
Wholesale cuts : chuck, rib, short loin, sirloin, round, flank, short plate, brisket, fore shank
Meat cutters divide the wholesale cuts into even smaller pieces called retail cuts.

9. Wholesale Cuts

11. Ground Beef
Ground beef: contains only the fat originally attached to the meat before grinding.
Hamburger : can have extra fat added to it during grinding.
The fat content of both cannot be more than 30 % of total weight.

12. Ways to Limit Saturated Fats
Choose lean cuts of meat: cuts from the round and loin
Limit portion size: 4 ounces of raw, boneless.
Trim off visible fat before cooking
Use cooking methods like broiling, grilling

13. Veal Very young beef, less than 3 months old
Meat is lean, quite a bit of connective tissue, light pink, delicate flavor, tender.
Carcass is similar to beef but much smaller.

14. Veal Carcass

15. PORK Comes from swine 7-12 months old.
Meat is grayish pink to light rose
Pork can be fresh, cured, and smoked
Ham comes from the pork leg
Bacon is smoked and comes from the belly
Canadian bacon comes from the boneless pork loin.

16. Pork Wholesale Cuts

17. Pork Carcass

18. LAMB From sheep less than 1 year old Pinkish red in color, white fat
Mutton is from an animal 2 yrs or older
Mutton is strong in flavor and less tender.

19. Lamb Carcass

20. VARIETY MEATS Edible part of animal other than muscle.
Liver, heart, kidney, tongue
Sweetbreads : thymus gland of beef, veal, lamb
Tripe: beef stomach lining
Chitterlings: cleaned intestines

21. SWEETBREADS

22. Cooked Sweetbreads

23. TRIPE

24. Cooked Tripe

25. CHITTERLINGS

26. Fried Chitlins