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Meat

Meat. Goal 7.05: Demonstrate selection and preparation of protein based products. Nutrients in Meat. excellent source of protein major source iron, zinc, phosphorus, thiamin, riboflavin, niacin, vitamins B6 and B12. a person needs 5 ½ oz. per day

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Meat

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  1. Meat Goal 7.05: Demonstrate selection and preparation of protein based products.

  2. Nutrients in Meat • excellent source of protein • major source iron, zinc, phosphorus, thiamin, riboflavin, niacin, vitamins B6 and B12

  3. a person needs 5 ½ oz. per day • 2-3 oz. of meat is about the size of your palm • contains visible and invisible fat

  4. Meat Vocabulary meat = edible muscle, connective tissue, and fat of animals muscle = long, thin cells/also called muscle fibers connective tissue = thin sheets of protein material/anchors muscles to bones

  5. collagen = connective tissue/thin, white, transparent tissue found in tendons, between muscle cells, and muscles/when cooked in moist heat, collagen softens and turns to gelatin

  6. elastin = connective tissue/ tough, elastic, yellowish/found in ligaments and blood vessel walls/can not be soften by heat/usually cut away/can be ground

  7. marbling = small white flecks of fat located in the muscle tissue • grain = lengthwise direction of muscle/ meat is usually cut across the grain to make it easier to eat

  8. Meat Cuts • cut = specific, edible part of meat ex. steak, chop, roast • wholesale cut = primal cuts/large cuts of meat sold to retail stores ex. chuck • retail cuts = cuts of meat for sale ex. blade roast, short ribs

  9. Meat Label Identifies: 1. the meat type (pork, beef) 2. wholesale cut (chuck, rib, round) 3. retail cut (spare ribs, chops, steak) 4. net weight (number of lbs. and oz.) 5. cost of package (total cost of package) 6. unit price (price per lb.)

  10. Meat Inspection • FMIA (Federal Meat Inspection Act) = requires that all meat shipped across state lines be inspected for wholesomeness • Products that pass are stamped with a round, purple stamp made from a harmless vegetable dye.

  11. Meat Grading • voluntary program paid for by the meat industry • grading based on amount of marbling, age of the animal, texture and appearance of the meat • meat stamped by the USDA with purple, vegetable dye

  12. Commons Grades of Beef 1. USDA prime = highest, most expensive/well marbled, tender and flavorful

  13. 2. USDA choice = most common grade sold in supermarkets/less marbling but still tender and flavorful 3. USDA select = contains least amount of marbling/least expensive/sometimes sold as a store brand

  14. Other Meat Grading • lamb and veal = 1. USDA good (same as select) 2. USDA choice 3. USDA prime • pork - not graded because the meat is uniform in quality

  15. Judging Meat Tenderness 1. movement = more movement an animal’s muscle gets, the more developed it is and the less tender it is (ex. backbone meat = tender)

  16. 2. marbling = marbling melts, releases flavor and juice/penetrates the meat and makes it tender 3. bone shapes = tells from where each part of meat comes/tells how tender it is

  17. Meat Cuts • tender cuts = rib, T-shaped bones, backbone • less tender = shoulder • Acids can chemically tenderize meat. (tomatoes, sour cream, yogurt, vinegar, lemon juice)

  18. Ground Meat • Less tender cuts and trimmings are ground into hamburger. • Types: based on fat content/can not have more than 30% fat

  19. ground beef - most fat/least expensive/ shrinks most when cooked • ground chuck - 15%-20% fat/flavorful and juicy

  20. 3. ground round and ground sirloin - least fat/most expensive 4. lean ground beef- must have less than 10 g . of total fat, less than 4.5 g. of saturated fat, less than 95 mg. of cholesterol per 3 ½ oz. serving

  21. Variety Meats • edible organs and extremities of beef, veal, lamb, pork • chitterlings = pig intestine • tripe = stomach lining of cattle

  22. liver, kidney, pig’s feet, brains, heart, tongue, oxtails, thymus gland (sweet bread)

  23. Processed Meats • changed by various methods to add flavor and to help preserve them • 35% of meat is processed • ham, bacon, sausage, cold cuts

  24. Methods of Processing Meats 1. curing-pickled cured (soaking meat in a solution of salt, sugar, sodium nitrate, potassium, ascorbic acid and water)/dry cured (the above mixture without water is rubbed on the meat)

  25. 2.smoking-exposing it to wood smoke to preserve flavor/liquid smoke 3.cooking-pasteurized to increase shelf life

  26. Convenience Forms • canned meat - beef stew, spaghetti and meatballs, etc. • frozen entrees • ready-to-cook meats

  27. Buying Meat • Buy only the amount you need. • Choose the cut that looks the leanest. • Choose lean cuts. (round, loin, sirloin, chuck arm, tenderloin, center loin, ham, lamb roast, leg, foreshank)

  28. Tender cuts are more expensive. • Learn to cook less tender cuts and save money. • Compare the cost per serving.

  29. Storing Meat • must be refrigerated • place in a plastic bag • use variety meats within 2 days

  30. Other meats should be used in 3-5 days after opening or by the date on the package. • Freeze meat for longer storage.

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