Types of Meat Beef – Cattle, more than 1 year old – Bright red flesh Veal – Calves, 1-3 months...
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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
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Cuts of Meat
BEEF
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Types of Cuts
• Wholesale Cuts • Retail cuts• Lean cuts
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Types of Cuts• Wholesale cuts– large cuts for marketing– part of the animal the meat came from– distinctive bone shape– Clues to the tenderness of the meat
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• Retail Cuts– Smaller cuts (supermarket)– Specific to the meat you are buying– Listed 3rd on label
• Lean– Less than (based on 3.5 oz. serving)
• 10 grams of fat– Appearance
• Less than ¼ in. fat around meat
– Beef Roasts & Steaks: round, loin, sirloin
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Locomotion meats Tough
Support meats Tender Most nutritious Best flavor Costs the most
• Rib, loin, Sirloin, tender loin, top sirloin, bottom sirloin
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Ground Meat• 45% of the beef sold in America is Ground
Beef
• Beef trimmings• Law- cannot contain more than 30% fat by
weight
• Different types sold– Chuck- hamburgers 80 - 20– Sirloin and Round - leaner ($$$)
– Lamb, pork, veal
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Meats
• Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness
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Inspection & Grading• USDA• Meat
– Graded according to:• Marbling (internal fat w/in the muscle tissues)• Age of animal• Texture and appearance of meat
• Common grades of beef:– Prime
• Well marbled, tender, flavorful, $$$– 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
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Label
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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)
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Thawing meat Meat
• In refrigerator– on the bottom – On a Plate or tray
• Leak proof bag in COLD water– submerge in sink– Change water every 30
minutes
• Microwave – On a plate
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Wet vs. dry cooking
• Wet- use water– Boil, stew, roast
• Dry- cooks only with heat and some oil or fat – Sautee, grill, pan fry, stir fry
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Marinating Meat
• Marinade- – Tenderizing– Add flavor to meats
• 3 basic ingredients– Oil, an acid, seasonings
• Using marinades– Fish- 30 minutes to an hour– Meat and poultry- 6-8 hours (30 min. for some flavor is
good)– To cook:
• Drain food from marinade• Make a separate batch to baste with
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Tenderness
made by:– Marinating with acid– Pounding– Moist heat cooking– Grinding– Scoring
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Cooking Meats
Use a meat thermometer to ensure Meat is properly cooked meat
Place:-In center away from the bone- into the thickest part of meat
Undercooked ground beef can result in E. coli
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Doneness
• Medium rare- 150• Medium 160• Well-done 170
• Ground meat- 160