Meats,, ,,

Nov 15, 2012

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Meats,, ,,

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Game Meats

Game Meats. Characteristics Animals work hard to sustain themselves, so they develop tough lean muscles, with very little fat Wild animals eat a varied diet, giving their meat a gamy or strong flavor Farm-raised meats also taste earthy and complex. How Fat Affects Game Animals.

1.23k views • 26 slides

Understanding meats

Understanding meats. Lesson 6. Learning Outcomes. Understand the definition , composition & structure of meat Be familiar with the classification & categories of meat Know the different methods of inspecting & grading of meat

2.94k views • 20 slides

Meats

Meats. Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came from; Explain the yield and quality grades of meat;

1.17k views • 29 slides

Offal/Specialty Meats/Organ Meats

Offal/Specialty Meats/Organ Meats. The word offal comes from the Old English “off” and “fall” referring to the pieces that fall from the animal carcass during butchering Other names: offal cuts, specialty meats, organ meats, variety meats, bad meats, and cheap meats. Liver.

1.01k views • 45 slides

Meats and Offal

Meats and Offal. Chapter 13. Objectives. Define the term meat, and identify the four basic animals from which meat is derived Explain the importance of The Meat Buyer’s Guide and IMPS system Summarize the USDA’s system for grading meat. Objectives (cont’d.).

1.12k views • 29 slides

MEATS

MEATS. H267 Foods. What is meat???. The edible portion of mammals. Muscle Fat Bones Connective Tissue Water. Meat producing animals…. Cattle (beef and veal) Swine (pork) Sheep (lamb and mutton). Types of Meat. Beef Cattle, more than 1 year old Bright red flesh Veal

821 views • 22 slides

FFA Meats ID

FFA Meats ID. BEEF. Bottom Round Roast ( Bnls .). Bottom Round Rump Roast. Bottom Round Steak. Eye Round Roast. Eye Round Steak. Heel of Round Roast. Round Steak. Round Steak ( Bnls ). Tip Roast. Tip Roast, Cap Off. Tip Steak. Tip Steak, Cap Off. Tip Round Roast. Tip Round Steak.

1.88k views • 133 slides

Meats

Meats. Identify the meat:. 1. 2. 3. . Beef Pork Lamb. Beef. Cherry Red Color Creamy Fat Larger Size. Pork. Pale Pink Color White fat Medium Sized. Lamb. Darker Red Color White Fat Smallest in Size.

283 views • 9 slides

Meats

Meats. Objectives. Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came from; Explain the yield and quality grades of meat;

957 views • 15 slides

Meats and Beans

Meats and Beans. The Purple triangle on the Food Guide Pyramid. What is Meat?. Meat is the fat, muscle, and organs from any animal. Meat can come from cows, sheep, pigs, chicken, and turkey. These are the most common in the United States.

424 views • 23 slides

Meats

Beef and Poultry. Meats. Protein. You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily. Protein is the main nutrient found in meat. The main functions of protein are: Build and repair muscle tissue Replace muscle tissue Make antibodies.

473 views • 19 slides

Meats Overview

Culinary Arts. Meats Overview. Bellwork. Answer the follow question in your notebook or on a sheet of paper. What meats do you enjoy eating? How do you like them to be prepared? Be Prepared to Share Your Answers. Objectives. Define terms related to meats.

420 views • 19 slides

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

591 views • 23 slides

Meats

Meats. Round Steak. Sirloin Steak. Arm Pot Roast. T-Bone Steak. Rib Steak. Blade Roast. Rib Roast. Tenderloin Roast. Short Ribs. Hamburger. Flank Steak. Tip Roast. Porterhouse Steak. Beef Stew. Brisket.

412 views • 16 slides

Meats ID

Meats ID. What was that??. Beef – Round - Cap off – Tip Steak. Beef – Round – Eye Round Steak. Beef – Round – Heel of Round Roast. Beef – Round – Round Steak. Beef – Round – Rump Roast. Bottom Round Rump Roast – Cut from Sirloin end of the bottom (outside) round.

1.1k views • 86 slides

Meats Retail Cuts

Meats Retail Cuts. Brisket whole (bnls) Brisket Beef. Brisket corned Brisket Beef. Flat Half (bnls) Brisket Beef. Arm Pot Roast Chuck Beef. Arm Pot Roast (bnls) Chuck Beef. Seven Bone Pot-Roast Chuck Beef. Blade Roast Chuck Beef. Top Blade Steak (Flat Iron) Chuck Beef.

1.18k views • 98 slides

Meats Identification

Meats Identification. Lamb. Leg Shoulder Loin Rib. Breast Variety. Wholesale Cuts. Lamb Retail Cuts. Shoulder. DM. Square Cut (Whole). DM. Shoulder Roast (bnls). M. Neck Slice. DM. Arm Chop. DM. Blade Chop. Lamb Retail Cuts. Breast. DM. Breast. DM. Riblets.

573 views • 37 slides

MEATS

MEATS. Objectives. Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came from; Explain the yield and quality grades of meat;

1.13k views • 29 slides

Echo Valley Meats

Echo Valley Meats. # EchoValleyMeats Dave Alwan Owner/Founder. It all begins…. 11 years old. 1990-1998. 3 rd Generation Family Business. 1992. Cattle Raising, Breeding & Showing. 1998. Echo Valley Meats Launches. 2001. Germany & Denmark Training. 2002.

272 views • 14 slides

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

301 views • 14 slides

Meats Identification

Meats Identification. Unit Test Mrs. Touchstone Zoology. #1. #2. #3. #4. #5. #6 !. #7. #8. #9. #10. #11. Tip is smooth. #12. #13. #14. #15. #16. #17. #18. #19. #20. #21. #22. #23. #24. #25. #26. #27. #28. #29. #30. END OF QUIZ. Mark Your Cards.

387 views • 35 slides

Meats

THE CHANGE OF SOME CORONARY HEART DISEASE RISK MARKERS WHEN GOING FROM A MIXED DIET TO A LACTO-VEGETARIAN DIET Gunnar Johansson , Börje Källgård, Per-Arne Öckerman, School of Health and Welfare, Halmstad University, Halmstad, Sweden. Meats.

212 views • 17 slides

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