Chapter 36 Types of Meat n Beef cattle

Chapter 36

Types of Meat n Beef: cattle > one year old n Veal: calves usually 1 -3 months old n Baby Beef: calves between 6 -12 month old n Lamb: sheep < one year old n Mutton: sheep > 2 years old n Pork: pigs < one year old n Variety Meats: edible organs and extremities of meat Characteristics of these meats can be found on page 508 of your textbook

Nutrients in Meat n Protein, Iron, Zinc, Phosphorus, Thiamin, Riboflavin, Niacin, Vitamins B 6, and B 12 n Can be high in saturated fat n Choose lean meats whenever possible (this is a My. Plate recommendation) n On a 2, 000 calorie diet a person needs 5½ oz of protein each day

Meat is composed of: n Muscle Tissue n Connective Tissue n Fat Marbling: small white flecks of fat within the muscle tissue

Cut: a specific, edible part of meat n Wholesale Cut: Large cuts that are sold to supermarkets n Retail Cut: (smaller) Supermarket divided, smaller cuts you buy at the store n Comes from the wholesale cut

Wholesale and Retail Cuts of Beef

Meat Inspection n USDA – Federal inspections standards that must be followed n Harmless vegetable dye stamp is used

Grading of Meat is graded according to: - amount of marbling - age of the animal - texture and appearance of the meat n Prime: higher priced, sold to fine restaurants, greatest marbling, tender, flavorful n Choice: most common, less costly, less marbling n Select: least marbling, not as tender

Purchasing Meat - Labeling n Kind of Meat n Total price n Wholesale cut n Safe handling n Retail Cut Procedures n Grade of Meat n Price per pound n Net Weight

Purchasing Meat - Quantity n Boneless meat/poultry n. 25 lbs. (¼ pound) person n Bone-in meat/poultry n. 50 lbs. (½ pound) person ***The above amounts are general rules, however, always keep your guests in mind. For example 10 adults may need more meat than 10 children.

Meat Serving Size n 3 ounces = 1 serving size n Size of a deck of cards or the palm of your hand

What does a serving size look like? 12 oz. steak 5 oz. steak (average for restaurants) (recommended serving size)

Meat Purchasing Application Scenario: Kelly and Miguel are planning three separate dinner parties. They are at the grocery store, and forgot their shopping list. Help them determine how much meat they should purchase for their parties? 1. Tacos for 10 people. How many pounds of ground beef will I need? 10 x 0. 25= 2 ½ lbs. 2. T-bone steaks for 5 people. How many pounds will I need? 5 x 0. 5 = 2 ½ lbs. 3. Turkey tetrazzini for 12 people. How many pounds for this casserole? 12 x 0. 25 = 3 lbs.

Meat Pricing Directions: Using the meat labels pictured, answer the following questions. 1. How much would it cost to feed 6 people ribeye steaks? 6 x 0. 5 x $4. 99 = $14. 97 2. How much would it cost to feed 8 people meatloaf? 8 x 0. 25 x $3. 19 = $6. 38