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Meats:

Meats:. Selection & Preparation. Where’s the Beef?. Protein. B vitamins. Phosphorous. Trace Minerals Iron Zinc. Fat. STRUCTURE. Muscle - Long, thin muscle cells (fibers) Thicken with age (get tough). Connective Tissue Collagen - Thin, white, transparent

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Meats:

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  1. Meats: Selection & Preparation

  2. Where’s the Beef?

  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 • < 41 • 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 meat’s 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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