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Title:

Meats:

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Muscle - Long, thin muscle cells (fibers) Thicken with age (get tough) ... Rib Steak. Ribeye Roast. Ribeye Steak. Back Ribs. 3. Short Loin: Top Loin Strip Steak ... – PowerPoint PPT presentation

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Title: Meats:


1
Meats
  • Selection Preparation

2
(No Transcript)
3
  • Protein
  • B vitamins
  • Phosphorous
  • Trace Minerals
  • Iron
  • Zinc
  • Fat

4
STRUCTURE
  • Muscle - Long, thin muscle cells (fibers)
  • Thicken with age (get tough)
  • Connective Tissue
  • Collagen - Thin, white, transparent
  • Softens with moist heat cooking
  • Elastin - Tough, yellow, does not soften with
    cooking
  • Fat - Mostly saturated
  • Causes marbling in meat
  • Bone - Calcium phosphorous
  • Bone meal

5
SELECTION
  • Inspection
  • USDA inspection for wholesomeness
  • Stamped on meat
  • Mandatory
  • Grades
  • Voluntary service available to the meat industry
  • Based on
  • Marbling
  • Age
  • Texture/Appearance of meat

6
SELECTION
  • Cost
  • Prime Choice Select , Good
  • Tender vs. Less Tender Cuts
  • Prime ?most tender
  • Tender muscles are less used (Sect. 2, 3, 4)
  • Select ? Less tender
  • Less Tender muscles are more used (Sect. 1,6, 5)

7
STORAGE
  • Cold
  • Refrigerator or Freezer
  • Ground meat (use within 1-2 days)
  • Steaks (use within 3-5 days)

8
TERMS
  • Baste - Periodically cover meats with juices
  • Marinade - Liquid used to tenderize or flavor
    meats
  • Variety Meat - Organ meats (kidney, liver,
    sweetbreads)
  • Portion Size - ¼ lb. or 4 oz. (for boneless cuts
    of meat)
  • Meat Thermometer - Used to measure the internal
    temperature of meats to check for doneness
  • Cured Meats - Large amount of salt or other
    preservatives added to preserve them

9
Meat Cookery Methods
  • Moist Heat
  • Used for less tender cuts
  • Breaks down collagen
  • Helps develop meats flavor
  • Long, slow cooking
  • Simmering
  • Stewing
  • Braising
  • Poaching

10
Meat Cookery Methods
  • Dry Heat
  • Used for more tender cuts
  • No added liquids used
  • Grilling
  • Pan / Stir-frying
  • Baking / Roasting
  • Broiling

11
Tenderizing Methods
  • Mechanical
  • Grinding
  • Scoring
  • Pounding
  • Cubing
  • Chemical
  • Tenderizers
  • Marinades
  • Enzymes
  • Acids (fruit juices)

12
Wholesale Retail Cuts
  • 1. Chuck
  • 2. Rib
  • 3. Short Loin
  • 4. Sirloin
  • 5. Round
  • 6A. Brisket
  • 6B. Foreshank (Shank)
  • 7. Short Plate
  • 8. Flank

13
1. Chuck Arm Roast Shoulder Pot Roast Chuck Eye
Steak Top Blade Steak 7-Bone Pot Roast Chuck
Short Ribs
4. Sirloin Top Sirloin Steak Tri-tip
Roast Tri-tip Steak
5. Round Top Round Steak Round Tip Steak Round
Tip Roast Bottom Round Roast Eye Round Roast Eye
Round Steak
2. Rib Rib Roast Rib Steak Ribeye Roast Ribeye
Steak Back Ribs
6A.Brisket 6B.Shank Shank-Cross cut Brisket,
whole Brisket, flat cut
3. Short Loin Top Loin Strip Steak T-Bone
Steak Porterhouse Steak Tenderloin
Roast Tenderloin Steaks
7.Plate 8.Flank Skirt Steak Flank Steak
14
Other Cuts
  • Ground Beef
  • Cubed Steaks
  • Beef for Kabobs
  • Beef for Stew
  • Beef for Stir-fry
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