Animal Science I: Introduction to Animal Science

1. Animal Science I:Introduction to Animal Science Beef and Pork Meat Cuts

2. Beef Meat Cuts • Quality grade is determined by: • the class or kind of animal ex. Steer, heifer, cow, bull, etc • Age or maturity • Firmness • Marbling of the Carcass

5. Quality Grades • Prime grade • is produced from young, well-fed beef cattle. • It has abundant marbling and is generally sold in restaurants and hotels. • Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).

6. Choice grade • is high quality, but has less marbling than Prime. • Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. • Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. • Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.

7. Select grade • is very uniform in quality and normally leaner than the higher grades. • It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. • Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. • Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

8. Standard and Commercial grades are frequently sold as ungraded or as "store brand" meat. • Utility, Cutter, and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products

10. Yield Grade is determined by: • Percentage of the carcass that is boneless • Closely trimmed retail cuts from the round, loin rib, and chuck

11. Yield grades • range from "1" to "5" and indicate the amount of usable meat from a carcass. • Yield grade 1 is the highest grade and denotes the greatest ratio of lean to fat; yield grade 5 is the lowest yield ratio. • Though yield grades are not something consumers normally see, they are most useful when purchasing a side or carcass of beef for the freezer.

14. Marbling • The dispersal or intermingling of fat among the muscle fiber in the rib eye between the twelfth and thirteenth ribs

17. Beef Cuts Video • http://how2heroes.com/videos/techniques/beef-education-series-breaking-down-beef

18. Beef Assessment • The Science of Animal Agriculture 2nd Ed. • Write the questions and answers for each section • True/False (1-10) • Fill in the Blanks (1-10) • Discussion Questions (1-6)

19. Swine • Quality grade is determined by quality of lean meat and yield. • Quality of lean is determined by firmness of lean, firmness of fat, and distribution of external finish (fat).

20. Yield is evaluated by thickness of backfat and degree of muscling. • Degrees of muscling are thick, average, and thin.

21. United States No. 1 hog must have at least average muscling. • Thick muscling helps offset backfat thickness.

22. Cutability is the yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of carcass. • Untied State No. 1 should yield 60.4% or higher.

23. Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Appearance is an important guide in buying fresh pork. Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling.

24. Pork's consistency makes it suitable for a variety of cooking styles. Chops can be prepared by pan broiling, grilling, baking, braising, or sautéing. Ribs can be braised, roasted, or grilled. Slow cooking yields the most tender and flavorful results. Tenderloins are considered to be the most tender and tasty cut of pork.

28. Swine Cuts Video • http://video.about.com/culinaryarts/Cuts-of-Pork.htm

29. Wholesale vs. Retail Cuts • Wholesale cuts are those which are shipped from the packing plant to butchers and grocers for processing into smaller cuts. • Retail cuts are the small cuts that you buy in the grocery store or butcher shop.

30. Wholesale High Value Loin Rib Round Rump Low Value Chuck Brisket Flank Plate or navel Shank Retail High Value Ribeye from rib Tenderloin for loin Sirloin from loin Rump from rump T-bone from loin Low Value Stew Beef Ground Beef Cubed Steak Brisket Cuts of Beef

31. Wholesale High Value Loin Leg or Ham Picnic Shoulder Boston Shoulder or Shoulder Butt Low Value Spareribs or Belly Feet Jowl Backfat Spareribs or Side Bacon Retail High Value Ham Loin Tenderloin Pork Chops Boston Butt Picnic Ham (shoulder) Low Value Hocks Spareribs Belly Bacon Jowl Fatback Cuts of Pork

32. Food Safe Families By following four simple steps, you can help keep your family safe from food poisoning at home. • CLEAN. Wash hands and surfaces often. • SEPARATE. Separate raw meats from other foods. • COOK. Cook food to the right temperature. • CHILL. Refrigerate food promptly.