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MEATS

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MEATS Powered By Docstoc
					MEATS
H267 Foods
Meat producing
   animals…
        Cattle (beef
         and veal)
        Swine (pork)
        Sheep (lamb
         and mutton)
                Types of Meat
   Beef
    – Cattle, more than 1 year old
    – Bright red flesh
   Veal
    – Calves, 1-3 months old
    – Mild flavor, light pink color, little fat
   Lamb
    – Young sheep
    – Mild but unique flavor
    – Bright pink color w/ white brittle fat
   Pork
    – Meat from hogs
    – Grayish pink color w/ white fat
            Game Meats
 Deer
 Venison
 Rabbit
 Goat
 Elk
 Buffalo
Variety Meats
         Edible parts of the
          animal other than
          the muscle.
         Liver, kidneys,
          tongue, brains.
         Chitterlings
          (intestines)
         Tripe (stomach
          lining)
         Pork tails, feet, ears
           Maturity
 Meats that come
  from younger
  animals are more
  tender.
 Younger meat is
  of higher
  quality.
TEXTURE
    Finer texture
     equals higher
     quality!
    Young animals
     usually have finer
     texture1
    Coarse texture
     equals lower
     quality!
             Cuts of Meat
   Wholesale
    cuts
    – large cuts
      for
      marketing
    – Basically is
      the part of
      the animal
      the meat
      came from
    – Listed 2nd on
      label
              Types of Cuts
   Retail Cuts
    – Smaller cuts (supermarket)
    – Specific to the meat you are buying
    – Listed 3rd on label
                     Bone Shapes
 Wholesale cuts
  have distinctive
  bone shape
 Nearly identical
  in all 4 types
 Clues to the
  tenderness of
  the meat
                      Lean Cuts
   Lean
    – Less than (based on 3.5 oz. serving)
        10 grams of fat
        4 grams of saturated fat
        95 milligrams of cholesterol
    – Appearance
        Less than ¼ in. fat around meat
    – Beef Roasts & Steaks: round, loin, sirloin, chuck
      arm
    – Pork Roasts & Chops: tenderloin, center loin, ham
    – Veal Cuts: all except ground veal
    – Lamb Roasts & Chops: leg, loin, fore shank
    Which cuts of meat are
           good???
 Meat located where
  the animal gets a lot
  of exercise = rough
  meat! EX: legs &
  shoulders.
 Meat located where
  the animal gets little
  exercise = tender
  meat! EX: ribs &
  loin.
Label
            Inspection & Grading
   USDA
   Stamped w/ harmless vegetable dye
   Meat
     – Graded according to:
          Marbling (internal fat w/in the muscle tissues)
          Age of animal
          Texture and appearance of meat
   Common grades of beef:
     – Prime
          Well marbled, tender, flavorful, $$$
     – Choice
          Most common, less marbling than prime but still tender
     – Select
          Least amount of marbling, least expensive
   Lamb & Veal
     – Same as beef w/ “good” replacing “select”
   Pork
     – Not graded due to uniform quality
GRADES OF BEEF!
         Prime (restaurants &
          hotels)
         Choice (grocery store)
         Select (grocery store)
         Standard
         Commercial
         Utility
         Cutter
         Canner
Four factors that
contribute to the
quality of meats…
           Marbling
           Maturity
           Texture
           Appearance
Marbling
     Flecks of fat
      throughout lean
      meat.
     Looks like marble!!
     Makes meat jucier,
      more tender and
      higher quality!
           Processed
             Meat
   Processed for distinctive flavor
   Types:
    – Ham, bacon, sausage, cold cuts
   Curing
    – Placing the meat in a mixture of salt, sugar, sodium nitrate,
      potassium nitrate, ascorbic acid and water
   Smoking
    – Liquid smoke for flavoring
   Drying & Salting
    – Preserves meat
   Combo
    – Bacon- cured and smoked
    – Chipped beef- dried, salted and smoked
             Ground Meat
 Beef trimmings
 Law- cannot contain more than 30%
  fat by weight
 Different types sold- leaner ($$$)
 You may ask to have meat ground up
  for you at the store (If not available)
    – Lamb, pork, veal
                Storing Meat
 Refrigeration/Freezer
 Ground Meat-
    – refrigerator 1-2 days
    – freezer 3-4 months
   Fresh Meat-
    – refrigerator 3-4 days
    – Freezer 6-9 months (beef can be stored to
      12 months)
NUTRITION OF
  MEATS!!!
       PROTEIN!
       FAT!
       MINERALS –iron,
        phosphorus, copper,
        thiamin, riboflavin,
        niacin.
       VITAMINS!
         Ways to cook meat …
   Roasting
   Broiling
   Panbroiling
   Frying
   Braising
   Cooking in Liquid
    (stewing,
    simmering)
                       Meat Safety
                                        Wash hands, cutting
                                         boards & utensils
                                         thoroughly
                                        Avoid cross-
                                         contamination
                                        Marinade meat in the
                                         refrigerator
                                        Discard leftover
                                         marinade!
                                        CLIP ON BEEF
                                         SAFETY:
http://www.cbsnews.com/video/watch/?id=3843996n%3fsource=search_video

				
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posted:9/1/2012
language:English
pages:23