1 / 23

MEATS

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

meris
Download Presentation

MEATS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. MEATS H267 Foods

  2. Meat producing animals… • Cattle (beef and veal) • Swine (pork) • Sheep (lamb and mutton)

  3. 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

  4. Game Meats • Deer • Venison • Rabbit • Goat • Elk • Buffalo

  5. Variety Meats • Edible parts of the animal other than the muscle. • Liver, kidneys, tongue, brains. • Chitterlings (intestines) • Tripe (stomach lining) • Pork tails, feet, ears

  6. Maturity • Meats that come from younger animals are more tender. • Younger meat is of higher quality.

  7. TEXTURE • Finer texture equals higher quality! • Young animals usually have finer texture1 • Coarse texture equals lower quality!

  8. Cuts of Meat • Wholesale cuts • large cuts for marketing • Basically is the part of the animal the meat came from • Listed 2nd on label

  9. Types of Cuts • Retail Cuts • Smaller cuts (supermarket) • Specific to the meat you are buying • Listed 3rd on label

  10. Bone Shapes • Wholesale cuts have distinctive bone shape • Nearly identical in all 4 types • Clues to the tenderness of the meat

  11. 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

  12. 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.

  13. Label

  14. 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

  15. GRADES OF BEEF! • Prime (restaurants & hotels) • Choice (grocery store) • Select (grocery store) • Standard • Commercial • Utility • Cutter • Canner

  16. Four factors that contribute to the quality of meats… • Marbling • Maturity • Texture • Appearance

  17. Marbling • Flecks of fat throughout lean meat. • Looks like marble!! • Makes meat jucier, more tender and higher quality!

  18. 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

  19. 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

  20. 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)

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

  22. Ways to cook meat … • Roasting • Broiling • Panbroiling • Frying • Braising • Cooking in Liquid (stewing, simmering)

  23. 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

More Related