2. MEATS H267 Foods

3. Meat producing animals… _______ (beef and veal) _______ (beef and veal) _______ (pork) _______ (pork) _______ (lamb and mutton) _______ (lamb and mutton)

4. Types of Meat Beef Beef –Cattle, more than _________________ –Bright red flesh Veal Veal –Calves, ___________________ –Mild flavor, light pink color, __________________ Lamb Lamb –Young ________ –Mild but unique flavor –Bright pink color w/ white brittle fat Pork Pork –Meat from _______________ –Grayish pink color w/ white fat

5. Game Meats Deer Deer ________ ________ Rabbit Rabbit ________ ________ Elk Elk ________ ________

6. Variety Meats Edible parts of the animal other than ___________. Edible parts of the animal other than ___________. Liver, kidneys, tongue, brains. Liver, kidneys, tongue, brains. Chitterlings (______________) Chitterlings (______________) Tripe (__________ lining) Tripe (__________ lining) Pork tails, feet, ears Pork tails, feet, ears

7. Maturity Meats that come from __________animals are more tender. Meats that come from __________animals are more tender. Younger meat is of ___________ quality. Younger meat is of ___________ quality.

8. TEXTURE Finer texture equals ________ quality! Finer texture equals ________ quality! Young animals usually have finer texture1 Young animals usually have finer texture1 Coarse texture equals ________ quality! Coarse texture equals ________ quality!

9. Cuts of Meat Wholesale cuts Wholesale cuts –large cuts for ______________ –Basically is the part of the animal the meat came from –Listed 2 nd on label

10. Types of Cuts Retail Cuts Retail Cuts –Smaller cuts (________________) –Specific to the meat you are buying –Listed 3 rd on label

11. Bone Shapes _________ cuts have distinctive bone shape _________ cuts have distinctive bone shape Nearly identical in all 4 types Nearly identical in all 4 types Clues to the _____________ of the meat Clues to the _____________ of the meat

12. Lean Cuts Lean Lean –Less than (based on ______ oz. serving)  10 grams of fat  4 grams of saturated fat  95 milligrams of cholesterol –Appearance  Less than ¼ in. _______ around meat –Beef Roasts & Steaks: ________, loin, sirloin, __________ –Pork Roasts & Chops: tenderloin, __________, ham –Veal Cuts: all except ground veal –Lamb Roasts & Chops: leg, loin, fore shank

13. Which cuts of meat are good??? Meat located where the animal gets a lot of exercise= _______ meat! EX: legs & shoulders. Meat located where the animal gets a lot of exercise= _______ meat! EX: legs & shoulders. Meat located where the animal gets little exercise = _________ meat! EX: ribs & loin. Meat located where the animal gets little exercise = _________ meat! EX: ribs & loin.

14. Label

15. Inspection & Grading USDA USDA Stamped w/ ____________ vegetable dye Stamped w/ ____________ vegetable dye Meat Meat –Graded according to:  ______________ (internal fat w/in the muscle tissues)  ______ of animal  ________________ and appearance of meat Common grades of beef: Common grades of beef: –Prime  Well ____________, tender, flavorful, $$$ –Choice  _______ _________, less marbling than prime but still tender –Select  Least amount of marbling, ____________ expensive Lamb & Veal Lamb & Veal –Same as beef w/ “good” replacing “select” Pork Pork –Not graded due to uniform quality

16. GRADES OF BEEF! Prime (________________) Prime (________________) Choice (grocery store) Choice (grocery store) Select (grocery store) Select (grocery store) Standard Standard ____________ ____________ Utility Utility Cutter Cutter ____________ ____________

17. Four factors that contribute to the quality of meats… ___________ ___________ Maturity Maturity ___________ ___________ Appearance Appearance

18. Marbling Flecks of fat throughout lean meat. Flecks of fat throughout lean meat. Looks like marble!! Looks like marble!! Makes meat ________, more _________ and higher quality! Makes meat ________, more _________ and higher quality!

19. Processed Meat Processed for distinctive flavor Processed for distinctive flavor Types: Types: –________________________________________________ Curing Curing –Placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid and water Smoking Smoking –Liquid smoke for _____________________ Drying & Salting Drying & Salting –___________________ meat Combo Combo –Bacon- cured and smoked –Chipped beef- dried, salted and smoked

20. Ground Meat Beef trimmings Beef trimmings Law- cannot _____________________________________ Law- cannot _____________________________________ Different types sold- leaner ($$$) Different types sold- leaner ($$$) You may ask to have meat ground up for you at the store (If not available) You may ask to have meat ground up for you at the store (If not available) –Lamb, pork, veal

21. Storing Meat Refrigeration/Freezer Refrigeration/Freezer _________________- _________________- –refrigerator 1-2 days –freezer 3-4 months _________________- _________________- –refrigerator 3-4 days –Freezer 6-9 months (beef can be stored to 12 months)

22. NUTRITION OF MEATS!!! PROTEIN! PROTEIN! FAT! FAT! MINERALS –iron, phosphorus, copper, thiamin, riboflavin, niacin. MINERALS –iron, phosphorus, copper, thiamin, riboflavin, niacin. VITAMINS! VITAMINS!

23. Ways to cook meat … ____________ ____________ Broiling Broiling ____________ ____________ Frying Frying ____________ ____________ Cooking in Liquid (stewing, simmering) Cooking in Liquid (stewing, simmering)

24. Meat Safety Wash hands, ________________ & utensils thoroughly Wash hands, ________________ & utensils thoroughly Avoid _________________ Avoid _________________ Marinade meat in the refrigerator Marinade meat in the refrigerator Discard leftover marinade! Discard leftover marinade! CLIP ON BEEF SAFETY: CLIP ON BEEF SAFETY: http://www.cbsnews.com/video/watch/?id=3843996n%3fsource=search_video