1. MEAT

2. ANIMAL FOODS
Meat- the edible portion of mammals which contains muscle, fat, bone, connective tissue, and water (includes meat from cattle, swine, and sheep)
Poultry- domesticated birds used for meat and eggs including chicken, Cornish hens, turkey, goose, and duck
Fish- a fresh or saltwater animal with backbones, fins, gills, and usually scales

3. TYPES OF MEAT A. Cattle- meat of steers or heifers
1. Beef- cattle over 1 year when slaughtered
2. Veal-cattle 3 to 14 weeks when slaughtered
3. Calf-cattle 14 weeks to 1 year when slaughtered
4. Bright cherry red color with external layer of fat
*Marbling- flecks of fat spread throughout the lean; indicative of flavor and tenderness; also means more saturated fat, cholesterol, and calories

4. TYPES OF MEAT B. Pork- the meat of swine
a. Hogs or pigs not more than 1 year of age when slaughtered
b. Grayish pink/rose color with well-marbled exterior
*Curing- treating pork with salt, sugar, spices, chemicals; improves keeping qualities and results in a taste change

5. TYPES OF MEAT C. Sheep 1. Lamb- the smallest animal used for meat
Animals not more than 14 months of age when slaughtered
Pinkish/red color with fine texture
2. Mutton- meat from older sheep
a. Slaughtered over the age of two years
b. Dark red color with layer of cream-colored exterior fat

6. TYPES OF MEAT D. Variety Meats 1. Edible Organs Brain Liver Kidney
Heart
Tongue
Tripe (stomach lining)
Sweetbreads

7. TYPES OF MEAT 2. Other Edible Parts Jowls Feet Ears Snout
Chitterlings (cleaned intestines)

8. TYPES OF CUTS
Whole Carcass
Halves- “sides of beef”
Quarters

9. TYPES OF CUTS
Wholesale Cuts- large subdivisions sent to grocery stores for further cutting

10. TYPES OF CUTS
Retail Cuts- individual cuts of meat sold to consumers

11. INSPECTION
Meat is from healthy animals and slaughtered under sanitary conditions
Free from contamination and safe to eat at the time of inspection
Mandatory- all meat sold must pass inspection; paid with tax dollars (USDA)
State Inspection- sold within state
Federal Inspection- sold between states

12. GRADING
Voluntary service paid by meat processors; cost is passed on to consumers in price
Provides information relating to taste/palatability of meat

13. GRADING A. Factors Affecting Meat Grades 1. Marbling 2. Age of Animal
3. Texture
4. Appearance
5. Conformation- amount of bone/lean
6. Cutability- amount of fat/lean

14. USDA GRADES Prime Well marbled Firm texture Bright color
Limited supply
Sold to better restaurants

15. USDA GRADES Choice Slightly less marbling than Prime
Most in demand by consumers

16. USDA GRADES Select Less fat/older animal Less juicy Less flavorful
For thrifty shoppers

17. USDA GRADES Standard/Commercial Not found in commercial outlets
Used in processed meats

18. MEAT TENDERNESS A. Indicators/Clues
1. Location of Cut on Animal (see wholesale cuts)
Suspension Muscles- muscles which do not receive exercise; tender muscles; dry heat cooking methods
Locomotion Muscles- muscles which are exercised in moving the animal; tough muscles; moist heating methods

19. MEAT TENDERNESS Wholesale Beef Cuts: Blue=Locomotion Muscles
Green=Suspension Muscles
RIB
SHORT LOIN
SIRLOIN
CHUCK
ROUND
FORESHANK & BRISKET
SHORT
PLATE
FLANK

20. MEAT TENDERNESS 2. Bone Shapes 3. Degree of Marbling Round Bone
Blade Bone
Rib Bone
T Bone
Wedge Bone
Round Bone
Breast Bone

21. MEAT TENDERNESS Tenderizing Methods 1. Chemical 2. Mechanical
a. Grinding
b. Cubing
c. Scoring
d. Pounding
3. Cooking in Liquid (simmering/stewing)
4. Marinating

22. PRINCIPLES OF MEAT COOKERY
Cooking meat improves its flavor, changes its color, tenderizes it, and destroys harmful organisms
Use low to moderate temperature to coagulate muscle tissue yet prevent toughening
Avoid overcooking to prevent a shrunken, dry product which is missing essential moisture

23. COOKING METHODS A. Moist Heat Methods (locomotion muscles/tough cuts)
1. Braising
2. Cooking in a Liquid (simmering/stewing)
Wholesale Cuts- (chuck, foreshank and brisket, short plate, flank, round)
Bone Shapes- (blade, round)

24. COOKING METHODS B. Dry Heat Methods- Suspension Muscles/Tender Cuts
Roasting
Broiling
Pan-broiling
Pan-frying
Stir-frying
Wholesale Cuts- (Rib, Short Loin, Sirloin)
Bone Shapes- (Rib, T-bone, Wedge)

25. NUTRITIONAL CONTRIBUTIONS
Protein
Tissue builder
Reserve energy supply
Complete source

26. NUTRITIONAL CONTRIBUTIONS
Minerals
Iron- combines with Protein to form hemoglobin
Zinc- forms enzymes and insulin
Phosphorus- works with Calcium to form strong bones and teeth

27. NUTRITIONAL CONTRIBUTIONS
Vitamins
B-Complex (Thiamin, Niacin, Riboflavin)- need for mental health and digestion
Vitamin B6- strong immune system
Vitamin B12- maintains a good blood supply

28. NUTRITIONAL CONTRIBUTIONS
Fat
Insulates and protects body
Concentrated energy supply
Saturated source

29. MEAT STORAGE Fresh meat Frozen meat Coldest part of refrigerator
Cover loosely
Not to exceed 4 days
Ground meat not to exceed 2 days
Frozen meat
Remove original wrap
Store in moisture-vapor proof wrap

30. MEAT LABELS Name of type of meat appears first
Name of wholesale cut appears second
Name of retail cut appears last

31. HEALTHY COOKING TIPS Choose cuts from the round and loin sections
Limit portion sizes to two 3-ounce servings per day
Trim all visible fat before cooking
Broil or grill meats
Use non-stick pans when frying and browning
Skim fat from surface of chilled meat soups and stocks

32. GELATIN An incomplete protein manufactured by the meat industry
Cooking softens the connective tissues by turning collagen into gelatin
Gelatin is used to turn liquids into jelly-like solids

33. THE END