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MEATS

MEATS. H267 Foods. Meat producing animals…. _______ (beef and veal) _______ (pork) _______ (lamb and mutton). Types of Meat. Beef Cattle, more than _________________ Bright red flesh Veal Calves, ___________________ Mild flavor, light pink color, __________________ Lamb

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MEATS

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  1. MEATS H267 Foods

  2. Meat producing animals… • _______ (beef and veal) • _______ (pork) • _______ (lamb and mutton)

  3. Types of Meat • Beef • Cattle, more than _________________ • Bright red flesh • Veal • Calves, ___________________ • Mild flavor, light pink color, __________________ • Lamb • Young ________ • Mild but unique flavor • Bright pink color w/ white brittle fat • Pork • Meat from _______________ • Grayish pink color w/ white fat

  4. Game Meats • Deer • ________ • Rabbit • ________ • Elk • ________

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

  6. Maturity • Meats that come from __________animals are more tender. • Younger meat is of ___________ quality.

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

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

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

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

  11. Lean Cuts • Lean • Less than (based on ______ oz. serving) • 10 grams of fat • 4 grams of saturated fat • 95 milligrams of cholesterol • Appearance • Less than ¼ in. _______ around meat • Beef Roasts & Steaks: ________, loin, sirloin, __________ • Pork Roasts & Chops: tenderloin, __________, 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= _______ meat! EX: legs & shoulders. • Meat located where the animal gets little exercise = _________ meat! EX: ribs & loin.

  13. Label

  14. Inspection & Grading • USDA • Stamped w/ ____________ vegetable dye • Meat • Graded according to: • ______________ (internal fat w/in the muscle tissues) • ______ of animal • ________________ and appearance of meat • Common grades of beef: • Prime • Well ____________, tender, flavorful, $$$ • Choice • _______ _________, less marbling than prime but still tender • Select • Least amount of marbling, ____________ expensive • Lamb & Veal • Same as beef w/ “good” replacing “select” • Pork • Not graded due to uniform quality

  15. GRADES OF BEEF! • Prime (________________) • Choice (grocery store) • Select (grocery store) • Standard • ____________ • Utility • Cutter • ____________

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

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

  18. Processed Meat • Processed for distinctive flavor • Types: • ________________________________________________ • Curing • Placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid and water • Smoking • Liquid smoke for _____________________ • Drying & Salting • ___________________ meat • Combo • Bacon- cured and smoked • Chipped beef- dried, salted and smoked

  19. Ground Meat • Beef trimmings • Law- cannot _____________________________________ • 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 • _________________- • refrigerator 1-2 days • freezer 3-4 months • _________________- • 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 … • ____________ • Broiling • ____________ • Frying • ____________ • Cooking in Liquid (stewing, simmering)

  23. Meat Safety • Wash hands, ________________ & utensils thoroughly • Avoid _________________ • Marinade meat in the refrigerator • Discard leftover marinade! • CLIP ON BEEF SAFETY: http://www.cbsnews.com/video/watch/?id=3843996n%3fsource=search_video

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