1. BEEF and PORK

2. What is MEAT?
Meat is the edible portion of mammals. The major meat producing animals are:
CATTLE
SWINE
SHEEP

3. Nutrients found in MEAT
Protein-
Essential for tissue building and repair
IRON
Other Minerals

4. BEEF Comes from mature cattle (over 12 months of age)
Has a distinct flavor and firm texture
Usually bright red in color with creamy, white fat
This color indicates that it is SAFE to eat

5. Ground Beef vs. Hamburger
Ground beef and hamburger are not the same thing!
Ground beef has ONLY the fat originally attached to the meat before grinding.
Hamburger can have extra fat added to it during grinding.

6. PORK The meat of swine Comes from animals that are 7-12 months of age
Because the animals are so young, most pork is very TENDER!

7. VARIETY MEATS The edible parts of the animal OTHER than the muscles
Usually inexpensive
Rich source of vitamins and minerals
Ex: liver, heart, kidney, tongue of beef, veal, lamb, and swine

8. INSPECTION of Meat
Federal inspectors must examine all meat and meat products shipped across lines.
Inspect both live animals and carcasses
Quality grades for meat are based on four factors:
Marbling
Maturity
Texture
Appearance

9. What is MARBLING? Refers to the flecks of fat through the lean
Cuts with more marbling are:
Juicy
Flavorful
Tender
Likely to receive higher quality grades

10. Location of Meat in the Animal
Bone shape can tell you the part of the animal from which meat was cut.
The location of the meat indicates TENDERNESS.
Muscles receiving little
exercise are the most tender.

11. TENDERNESS
The tenderness of a meat gives you a clue about how to cook it!
TENDER:
Cook by dry heat methods: broiling, roasting
Can be identified by a T-bone, rib bone, flat bone, or wedge bone
LESS TENDER:
Can be cooked by moist heat methods: stewing, braising

12. How much meat should you buy?
Depends on:
# of people you are serving
How much fat, gristle, and bone are in the meat

13. STORING Meat Store in the COLDEST part of the refrigerator!
Use within 3-4 days- ground meats should be used within 2 days
You can freeze meat for longer storage-
If you put meats in the freezer, rewrap them in moisture-proof and vapor-proof paper.

14. COOKING Meats
Cooking meats destroys harmful bacteria that can be present in RAW meat.
REMEMBER: The only accurate way to check meat for doneness is with a MEAT THERMOMETER! (inserted into the thickest part of the muscle)

15. What’s IN Meat? Meat is made up of: Muscle tissue Connective tissue
Made up of two proteins: elastin and collagen
Elastin is very tough and elastic, so it should be pounded or ground to break it up.
Commercial tenderizers can break down collagen
Fat