1. Meat, Poultry, and Seafood Chapter 8

2. Purchasing, Storing, and Preparing Meats  Meats refer to beef, veal, lamb, mutton, and pork  Poultry refers to chicken, duck, goose, guinea, squab, turkey, or any domesticated bird raised to eat

3. Purchasing Meats  Meats available from whole carcass to portioned servings  Storage-refrigerators and freezers  Employee skills  Cost- unit cost and labor

4. Grading Scales  United States Department of Agriculture (USDA)  Quality grades  Beef: Prime Choice Select Standard Commercial Utility Cutter Canner

5.  Veal Prime Choice Utility Standard  Lamb Prime Choice Good utility

6. Storing Meats  Store loosely wrapped in air- permeable paper (refrigerated)  Store tightly wrapped for freezer storage  Keep meats separated

7. Butchering Meats  Cattle butchered for beef are quartered Fore quarters Hind quarters  Cattle 1 day to 15 weeks are halved Considered veal  Hogs are halved Only in “HOG ONLY” shops

8.  Sheep under one year old is considered lamb  Older considered mutton  Both cut directly into primal cuts Primary divisions of meat after initial butchering

9. Beef Primal Cuts

10. Pork Primal Cuts

11. Lamb Primal Cuts

12.  Meats must be aged between 48-72 hours to allow muscles to relax  Fabrication is cutting primal cuts into usable portions  Trimming is getting meat ready to cook Tying a roast-even cooking Silverskin removed from tenderloin Butterflying- cut and split

13. Special Cuts  Medallions or Noisettes Small, round cuts of tenderloin  Scalloped Thin, boneless, lightly pounded  Emince’ Thin strips made to sauté

14. Other Meats  Offal meats- organ meats Sweetbread (thalmus gland) Liver Tripe Heart Brain  Game meat- wild animals Deer, wild boar, moose, elk

15.  Kosher Slaughtered to comply with Jewish dietary laws Only beef / veal fore quarter Poultry Some game NO HOGS

16. Purchasing, Storing, and Preparing Poultry  Poultry refers to chicken, duck, goose, guinea, squab, turkey, or any domesticated bird raised to eat  Can be purchased: Fresh or Frozen Whole or Pieces Bone in or out Ground

17. Grading  Depending on shape ratio of meat to bone Hair / down, feathers Broken bones /cuts  USDA A  USDA B  USDA C

18. Storage  Wrapped loosely  Refrigerated between 32°F and 36°F

19. Trends and new interest in poultry  Free Range Birds  Game birds – partridge, pheasant, squab, duck, goose, and quail Once only hunted for sport and food, now raised in a fashion similar to free range birds

20. Fabrication  Keep all trim for other uses  Tools: Clean work area Boning knife Chef’s knife  Disjointing  Boning  Trussing