1. Meat
Nutrition and Foods 2011

2. Types of Meat
Cattle
Sheep
Hogs

3. Ground Beef Regular Lean Extra Lean
Meat is a potentially hazardous food (PHF). High protein, high moisture, and low acid.

4. All meat has tissue, muscle, connective tissue and fat
The cut or part affects tenderness, cooking method, leanness and cost

5. Term and Definitions Cut: Specific Portion of Meat
Marbling: Intermingling of fat throughout the lean (muscle) of meat
Grades of Meat: Measure of quality of meat. Examples of grades of meat include; prime, choice, good, standard, commercial, utility, cutter and canner

6. All meat sold must, by law, pass inspection.
The purpose of the inspection is to protect the consumer and to guarantee the meat is okay to eat. Although inspection of meat is involuntary to the meat industry, the grading of meat is voluntary.

7. Meat is often called Red Meat to distinguish it from the meat of poultry and fish.
Meat from Hogs = Pork
Meat from Cattle = Beef
Meat from Young Cattle = Veal
Meat from Sheep = Lamb/Mutton
Meat from Deer or Elk = Venison

8. Meat Cuts Tender Cuts Less Tender Cuts
The least exercised portion of the animal usually located along the backbone and upper ribs (rib, T-bone etc).
These can be cooked by dry heat method.
The most exercised portion of the animal (rump, flank etc).
These can be cooked by moist heat method to soften the meat

9. Variety Meat
Edible part of animal other than skeletal muscles; includes various organs and parts
Tongue, liver, kidney etc

10. 3 Things to Look for When Buying Meat
Lean
The color should be bright to deep red
Marbling
Improves flavor, but excess marbling increases calories
Fat Cover
Fat which covers the exterior of beef. Look for a fat covering of 1/2” on steaks and roasts. The fat should be white and not yellow
The tenderness of the meat and the amount of marbling and juiciness are considered when grading meat. The two meat grades most often purchases are: Choice and Good.

11. Leanest Cuts of Beef: Flank and Round Steak
Cuts with the Most Fat: Rib Steaks, Brisket, and Chuck
Meat is available to buy in several forms:
Fresh, Frozen, Canned and Cured.

12. Dry Heat Methods Tender Cuts
Pan Broiling
Broiling
Place beef in heavy frying-pan
Do not add fat or water. Do not cover.
Cook Slowly, turning occasionally.
Pour off fat as it accumulates
Brown meat on both sides
Season
Example: Top Sirloin Steak or Fillet Mignon
Place beef on rack in broiler pan
Broil 2 to 5 inches from heat
Broil until top surface is browned
Season with salt and pepper
Turn meat, cook until done
Season
Example: Steak

13. Dry Heat Methods Tender Cuts
Pan Frying
Roasting
Place beef in a small amount of fat in frying pan
Brown on both sides
Season with salt and pepper.
Do not cover
Cook at moderate temperature until done, turning occasionally
Example: Meat Balls, Hamburgers
Season with salt and pepper, if desired
Place beef fat side up on rack
Insert meat thermometer
Do not add water. Do not cover
Roast in slow oven
Example: Sunday Roast

14. Moist Heat Methods Less Tender Cuts
Braising
Cooking in Liquid
Brown beef in heavy utensil
Season with salt and pepper
Add small amount of liquid
Cover tightly
Cook at low temperature until tender
Example: Short Ribs, Beef Roast
Coat beef with seasoned flour, if desired
Brown on all sides in own fat or drippings, when desired
Cover with liquid, cover utensil, cook below boiling point until tender
Add veggies just long enough before serving to be cooked.
Example: Beef Stew

18. Cost Per Serving Locate top sirloin steak.
Type of Beef Cut
# of Servings Per Pound
Cost Per Pound
Steaks
Top Sirloin 4
$6.27
T-Bone
2.5
$5.95
Roasts
Rib
$4.37
Round Tip
$4.10
Tenderloin
$4.45
Other Cuts
Ground Beef
$2.53
Lean Ground Beef
$3.39
Extra Lean Ground Beef
$3.59
Locate top sirloin steak.
Write down the servings per pound a top sirloin steak will provide.
Write down the price per pound from the package label or a newspaper ad.
Divide the price per pound by the number of servings per pound a top sirloin steak will provide. This is the cost per serving.

19. Cost Per Serving
Find out the cost per serving for the other 7 types of meat found on the chart.
Type of Beef Cut
# of Servings Per Pound
Cost Per Pound
Steaks
Top Sirloin 4
$6.27
T-Bone
2.5
$5.95
Roasts
Rib
$4.37
Round Tip
$4.10
Tenderloin
$4.45
Other Cuts
Ground Beef
$2.53
Lean Ground Beef
$3.39
Extra Lean Ground Beef
$3.59