1. M EAT S ELECTION AND S TORAGE FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill- Glencoe. 2004.

2. T YPES OF M EAT 4 basic types of meat; each with distinct flavor and appearance Beef – cattle more than 1 year old; hearty flavor; bright red color; firm fat, with a white, creamy white, or yellowish color Veal – cattle 1 – 3 months old; mild flavor; light pink color with very little fat

3. “Special Fed Veal” – fed special milk-based diet; flesh more tender; grayish-pink color and white fat Lamb – young sheep; mild, but unique flavor; bright pink-red color with white, brittle fat; fat sometimes covered with a fell, colorless connective tissue

4. Pork – hogs; mild flavor; grayish-pink with white, soft fat

5. C UTS OF M EAT Wholesale cuts Primal cuts Large cuts for marketing Further cut into retail cuts Retail cuts Found in supermarket

10. M EAT P RICE L ABEL ANIMAL RETAIL CUT WHOLESALE CUT

11. B ONE S HAPE Each wholesale cut has a distinct bone to identify the meat and is a clue to the tenderness

12. W HICH C UTS ARE L EAN ? Lean – less than 10 g of fat, less than 4 g of saturated fat, and less than 95 mg of cholesterol in a 3 ½ ounce serving Round, loin, sirloin, chuck arm beef roasts and steaks Tenderloin, center loin, ham pork roasts and chops All veal cuts by ground Leg, loin, foreshank lamb roasts and chops

13. Appearance best indicator of lean meat Fat around a cut of meat should be trimmed to less than ¼ inch

14. G ROUND M EAT Ground beef is beef trimmings By law, cannot have more than 30% fat by weight Lean ground beef is available, but will cost more May find ground lamb, pork, and veal; if not, ask for it

15. O RGAN M EATS Often called variety meats Liver – highly nutritious and tender, pronounced flavor Lamb and veal kidneys – tender, mild flavor; beef and pork kidneys – strong-flavored and less tender

16. Chitterlings – pig intestines; may come from calves; thoroughly cleaned and sold whole in containers Other: brains, heart, tongue, tripe (stomach lining of cattle), sweetbreads (thymus gland)

17. I NSPECTION AND G RADING Meat must be graded to be sold; graded by USDA for wholesomeness Round inspection mark stamped on meat Must also be graded; voluntary program; graded according to standards including amount of marbling, age of animal, and texture and appearance of the meat

18. 3 most common grades for beef Prime – highest and most expensive; well marbled meat, very tender and flavorful Choice – most common grade sold in supermarkets; less marbling than prime, but still tender and flavorful Select – last amount of marbling; least expensive; sold as store brand

19. Lamb and veal also graded; same grades as for beef except “Good” replaces “Select” Pork not graded because meat is more uniform in quality

20. P ROCESSED M EATS 35% of meat produced in the U.S. is processed Meat processed to impart distinct flavors Ham, bacon, sausage, cold cuts Curing – most common processing method Meat injected with or placed in mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid, and water – function as preservatives; nitrates prevent growth of botulin bacteria

21. Drying and salting – preserve meat Smoking – to enhance flavor and preserve food Often more than one processing method used on a single meat

22. U SING P ROCESSED M EATS Ham – some precooked; some not; read label for serving instructions Sausages – ready-to-eat or must cook; check the label Cold cuts – ready-to-eat, sliced, and packaged meat

23. S TORING M EAT Meat requires cold storage Use ground meat and variety meats within 1-2 days after storing in the refrigerator Other fresh meat will store 3-5 days in the refrigerator For longer storage, freeze meat