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MEATS

MEATS. H267 Foods. 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 Calves, 1-3 months old Mild flavor, light pink color, little fat Lamb Young sheep Mild but unique flavor

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MEATS

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  1. MEATS H267 Foods

  2. Meat producing animals… • Cattle (beef and veal) • Swine (pork) • Sheep (lamb and mutton)

  3. Types of Meat • Beef • Cattle, more than 1 year old • Bright red flesh • Veal • Calves, 1-3 months old • Mild flavor, light pink color, little fat • Lamb • Young sheep • Mild but unique flavor • Bright pink color w/ white brittle fat • Pork • Meat from hogs • Grayish pink color w/ white fat

  4. Game Meats • Deer • Venison • Rabbit • Goat • Elk • Buffalo

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

  6. Maturity • Meats that come from younger animals are more tender. • Younger meat is of higher quality.

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

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

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

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

  11. Lean Cuts • Lean • Less than (based on 3.5 oz. serving) • 10 grams of fat • 4 grams of saturated fat • 95 milligrams of cholesterol • Appearance • Less than ¼ in. fat around meat • Beef Roasts & Steaks: round, loin, sirloin, chuck arm • Pork Roasts & Chops: tenderloin, center loin, 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 = rough meat! EX: legs & shoulders. • Meat located where the animal gets little exercise = tender meat! EX: ribs & loin.

  13. Label

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

  15. GRADES OF BEEF! • Prime (restaurants & hotels) • Choice (grocery store) • Select (grocery store) • Standard • Commercial • Utility • Cutter • Canner

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

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

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

  19. Ground Meat • Beef trimmings • Law- cannot contain more than 30% fat by weight • 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 • Ground Meat- • refrigerator 1-2 days • freezer 3-4 months • Fresh Meat- • 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 … • Roasting • Broiling • Panbroiling • Frying • Braising • Cooking in Liquid (stewing, simmering)

  23. Meat Safety • Wash hands, cutting boards & utensils thoroughly • Avoid cross-contamination • 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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