MeatMeat

Types of MeatTypes of Meat BeefBeef

– Cattle, more than 1 year oldCattle, more than 1 year old– Bright red fleshBright red flesh

VealVeal– Calves, 1-3 months oldCalves, 1-3 months old– Mild flavor, light pink color, little fatMild flavor, light pink color, little fat

LambLamb– Young sheepYoung sheep– Mild but unique flavorMild but unique flavor– Bright pink color w/ white brittle fatBright pink color w/ white brittle fat

PorkPork– Meat from hogsMeat from hogs– Grayish pink color w/ white fatGrayish pink color w/ white fat

Cuts of MeatCuts of Meat

Wholesale Wholesale cutscuts– large cuts for large cuts for

marketingmarketing– Basically is Basically is

the part of the the part of the animal the animal the meat came meat came fromfrom

– Listed 2Listed 2ndnd on on labellabel

Types of CutsTypes of Cuts

Retail CutsRetail Cuts– Smaller cuts (supermarket)Smaller cuts (supermarket)– Specific to the meat you are buyingSpecific to the meat you are buying– Listed 3Listed 3rdrd on label on label

LabelLabel

Bone ShapesBone Shapes

Wholesale Wholesale cuts have cuts have distinctive distinctive bone shapebone shape

Nearly Nearly identical in all identical in all 4 types4 types

Clues to the Clues to the tenderness of tenderness of the meat the meat

Lean CutsLean Cuts LeanLean

– Less than (based on 3.5 oz. serving)Less than (based on 3.5 oz. serving) 10 grams of fat10 grams of fat 4 grams of saturated fat4 grams of saturated fat 95 milligrams of cholesterol95 milligrams of cholesterol

– AppearanceAppearance Less than ¼ in. fat around meatLess than ¼ in. fat around meat

– Beef Roasts & Steaks: round, loin, sirloin, Beef Roasts & Steaks: round, loin, sirloin, chuck armchuck arm

– Pork Roasts & Chops: tenderloin, center loin, Pork Roasts & Chops: tenderloin, center loin, hamham

– Veal Cuts: all except ground vealVeal Cuts: all except ground veal– Lamb Roasts & Chops: leg, loin, fore shank Lamb Roasts & Chops: leg, loin, fore shank

Ground MeatGround Meat

Beef trimmingsBeef trimmings Law- cannot contain more than 30% Law- cannot contain more than 30%

fat by weightfat by weight Different types sold- leaner ($$$)Different types sold- leaner ($$$) You may ask to have meat ground up You may ask to have meat ground up

for you at the store (If not available)for you at the store (If not available)– Lamb, pork, veal Lamb, pork, veal

Inspection & GradingInspection & Grading USDAUSDA Stamped w/ harmless vegetable dyeStamped w/ harmless vegetable dye MeatMeat

– Graded according to:Graded according to: Marbling (internal fat w/in the muscle tissues)Marbling (internal fat w/in the muscle tissues) Age of animalAge of animal Texture and appearance of meatTexture and appearance of meat

Common grades of beef:Common grades of beef:– PrimePrime

Well marbled, tender, flavorful, $$$Well marbled, tender, flavorful, $$$– ChoiceChoice

Most common, less marbling than prime but still tenderMost common, less marbling than prime but still tender– SelectSelect

Least amount of marbling, least expensiveLeast amount of marbling, least expensive Lamb & VealLamb & Veal

– Same as beef w/ “good” replacing “select”Same as beef w/ “good” replacing “select” PorkPork

– Not graded due to uniform qualityNot graded due to uniform quality

Storing MeatStoring Meat

Refrigeration/FreezerRefrigeration/Freezer Ground Meat- Ground Meat-

– refrigerator 1-2 daysrefrigerator 1-2 days– freezer 3-4 monthsfreezer 3-4 months

Fresh Meat- Fresh Meat- – refrigerator 3-4 daysrefrigerator 3-4 days– Freezer 6-9 months (beef can be stored Freezer 6-9 months (beef can be stored

to 12 months)to 12 months)

Processed MeatProcessed Meat Processed for distinctive flavorProcessed for distinctive flavor Types:Types:

– Ham, bacon, sausage, cold cutsHam, bacon, sausage, cold cuts CuringCuring

– Placing the meat in a mixture of salt, sugar, sodium nitrate, Placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid and waterpotassium nitrate, ascorbic acid and water

SmokingSmoking– Liquid smoke for flavoringLiquid smoke for flavoring

Drying & SaltingDrying & Salting– Preserves meatPreserves meat

ComboCombo– Bacon- cured and smokedBacon- cured and smoked– Chipped beef- dried, salted and smokedChipped beef- dried, salted and smoked