MEAT

1
MEAT
2
ANIMAL FOODS

• Meat- the edible portion of mammals which
  contains muscle, fat, bone, connective tissue,
  and water (includes meat from cattle, swine, and
  sheep)
• Poultry- domesticated birds used for meat and
  eggs including chicken, Cornish hens, turkey,
  goose, and duck
• Fish- a fresh or saltwater animal with backbones,
  fins, gills, and usually scales

3
TYPES OF MEAT

• A. Cattle- meat of steers or heifers
• 1. Beef- cattle over 1 year when slaughtered
• 2. Veal-cattle 3 to 14 weeks when slaughtered
• 3. Calf-cattle 14 weeks to 1 year when
  slaughtered
• 4. Bright cherry red color with external layer of
  fat
• Marbling- flecks of fat spread throughout the
  lean indicative of flavor and tenderness also
  means more saturated fat, cholesterol, and
  calories

4
TYPES OF MEAT

• B. Pork- the meat of swine
• a. Hogs or pigs not more than 1 year of age when
  slaughtered
• b. Grayish pink/rose color with well-marbled
  exterior
• Curing- treating pork with salt, sugar, spices,
  chemicals improves keeping qualities and results
  in a taste change

5
TYPES OF MEAT

• C. Sheep
• 1. Lamb- the smallest animal used for meat
• Animals not more than 14 months of age when
  slaughtered
• Pinkish/red color with fine texture
• 2. Mutton- meat from older sheep
• a. Slaughtered over the age of two years
• b. Dark red color with layer of cream-colored
  exterior fat

6
TYPES OF MEAT

• D. Variety Meats
• 1. Edible Organs
• Brain
• Liver
• Kidney
• Heart
• Tongue
• Tripe (stomach lining)
• Sweetbreads

7
TYPES OF MEAT

• 2. Other Edible Parts
• Jowls
• Feet
• Ears
• Snout
• Chitterlings (cleaned intestines)

8
TYPES OF CUTS

• Whole Carcass
• Halves- sides of beef
• Quarters

9
TYPES OF CUTS

• Wholesale Cuts- large subdivisions sent to
  grocery stores for further cutting

10
TYPES OF CUTS

• Retail Cuts- individual cuts of meat sold to
  consumers

11
INSPECTION

• Meat is from healthy animals and slaughtered
  under sanitary conditions
• Free from contamination and safe to eat at the
  time of inspection
• Mandatory- all meat sold must pass inspection
  paid with tax dollars (USDA)
• State Inspection- sold within state
• Federal Inspection- sold between states

12
GRADING

• Voluntary service paid by meat processors cost
  is passed on to consumers in price
• Provides information relating to
  taste/palatability of meat

13
GRADING

• A. Factors Affecting Meat Grades
• 1. Marbling
• 2. Age of Animal
• 3. Texture
• 4. Appearance
• 5. Conformation- amount of bone/lean
• 6. Cutability- amount of fat/lean

14
USDA GRADES

• Prime
• Well marbled
• Firm texture
• Bright color
• Limited supply
• Sold to better restaurants

15
USDA GRADES

• Choice
• Slightly less marbling than Prime
• Most in demand by consumers

16
USDA GRADES

• Select
• Less fat/older animal
• Less juicy
• Less flavorful
• For thrifty shoppers

17
USDA GRADES

• Standard/Commercial
• Not found in commercial outlets
• Used in processed meats

18
MEAT TENDERNESS

• A. Indicators/Clues
• 1. Location of Cut on Animal (see wholesale cuts)
• Suspension Muscles- muscles which do not receive
  exercise tender muscles dry heat cooking
  methods
• Locomotion Muscles- muscles which are exercised
  in moving the animal tough muscles moist
  heating methods

19
MEAT TENDERNESS

• Wholesale Beef Cuts BlueLocomotion Muscles
• GreenSuspension Muscles

SHORT LOIN
RIB
SIRLOIN
CHUCK
ROUND
SHORT PLATE
FORESHANK BRISKET
FLANK
20
MEAT TENDERNESS

• 2. Bone Shapes
• 3. Degree of Marbling

Round Bone
Blade Bone
Rib Bone
T Bone
Wedge Bone
Round Bone
Breast Bone
21
MEAT TENDERNESS

• Tenderizing Methods
• 1. Chemical
• 2. Mechanical
• a. Grinding
• b. Cubing
• c. Scoring
• d. Pounding
• 3. Cooking in Liquid (simmering/stewing)
• 4. Marinating

22
PRINCIPLES OF MEAT COOKERY

• Cooking meat improves its flavor, changes its
  color, tenderizes it, and destroys harmful
  organisms
• Use low to moderate temperature to coagulate
  muscle tissue yet prevent toughening
• Avoid overcooking to prevent a shrunken, dry
  product which is missing essential moisture

23
COOKING METHODS

• A. Moist Heat Methods (locomotion muscles/tough
  cuts)
• 1. Braising
• 2. Cooking in a Liquid (simmering/stewing)
• Wholesale Cuts- (chuck, foreshank and brisket,
  short plate, flank, round)
• Bone Shapes- (blade, round)

24
COOKING METHODS

• B. Dry Heat Methods- Suspension Muscles/Tender
  Cuts
• Roasting
• Broiling
• Pan-broiling
• Pan-frying
• Stir-frying
• Wholesale Cuts- (Rib, Short Loin, Sirloin)
• Bone Shapes- (Rib, T-bone, Wedge)

25
NUTRITIONAL CONTRIBUTIONS

• Protein
• Tissue builder
• Reserve energy supply
• Complete source

26
NUTRITIONAL CONTRIBUTIONS

• Minerals
• Iron- combines with Protein to form hemoglobin
• Zinc- forms enzymes and insulin
• Phosphorus- works with Calcium to form strong
  bones and teeth

27
NUTRITIONAL CONTRIBUTIONS

• Vitamins
• B-Complex (Thiamin, Niacin, Riboflavin)- need for
  mental health and digestion
• Vitamin B6- strong immune system
• Vitamin B12- maintains a good blood supply

28
NUTRITIONAL CONTRIBUTIONS

• Fat
• Insulates and protects body
• Concentrated energy supply
• Saturated source

29
MEAT STORAGE

• Fresh meat
• Coldest part of refrigerator
• Cover loosely
• Not to exceed 4 days
• Ground meat not to exceed 2 days
• Frozen meat
• Remove original wrap
• Store in moisture-vapor proof wrap

30
MEAT LABELS

• Name of type of meat appears first
• Name of wholesale cut appears second
• Name of retail cut appears last

31
HEALTHY COOKING TIPS

• Choose cuts from the round and loin sections
• Limit portion sizes to two 3-ounce servings per
  day
• Trim all visible fat before cooking
• Broil or grill meats
• Use non-stick pans when frying and browning
• Skim fat from surface of chilled meat soups and
  stocks

32
GELATIN

• An incomplete protein manufactured by the meat
  industry
• Cooking softens the connective tissues by turning
  collagen into gelatin
• Gelatin is used to turn liquids into jelly-like
  solids

33
THE END