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 ______________
Contains muscle, fat, _________ _________ , water and bone
Major meat producing animals include: cattle, swine and sheep

3. Nutritional Value of Meat
High in __________
Good sources of _________, phosphorous, and copper
Good sources of the ___________: 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 ______ and _________.
__________: young, castrated males
____________: young females who have not had a calf

6. Beef Carcass

7. Beef Carcass
Of domestic animals used for food, beef is the largest, _________ is the smallest.
Beef carcass is cut lengthwise through the backbone = 2 ___________
Sides are cut in half = a ___________
Quarters are cut into smaller pieces =______________

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 ________________.

9. Wholesale Cuts

11. Ground Beef
_____________: contains only the fat originally attached to the meat before grinding.
____________ : 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: __________ of raw, boneless.
Trim off visible fat before cooking
Use cooking methods like __________, grilling

13. Veal Very young beef, less than __________ 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 _______ , __________ , and ___________ .
Ham comes from the pork leg
Bacon is smoked and comes from the __________ .
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
__________ is from an animal 2 yrs or older
__________ is strong in flavor and less tender.

19. Lamb Carcass

20. VARIETY MEATS Edible part of animal other than muscle.
__________________________________
Sweetbreads : thymus gland of beef, veal, lamb
___________: beef stomach lining
___________: cleaned intestines

21. SWEETBREADS

22. Cooked Sweetbreads

23. TRIPE

24. Cooked Tripe

25. CHITTERLINGS

26. Fried Chitlins