Meat Types of Meat n Beef n Veal
Meat
Types of Meat n Beef n Veal n Lamb n Pork – Cattle, more than 1 year old – Bright red flesh – Calves, 1 -3 months old – Mild flavor, light pink color, little fat – Young sheep – Mild but unique flavor – Bright pink color w/ white brittle fat – – Meat from hogs Grayish pink color w/ white fat
Cuts of Meat n Wholesale cuts – large cuts for marketing – Basically is the part of the animal the meat came from – Listed 2 nd on label
Types of Cuts n Retail Cuts – Smaller cuts (supermarket) – Specific to the meat you are buying – Listed 3 rd on label
Label
Bone Shapes Wholesale cuts have distinctive bone shape n Nearly identical in all 4 types n Clues to the tenderness of the meat n
Lean Cuts n 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
Ground Meat n Beef trimmings n Law- cannot contain more than 30% fat by weight n Different types sold- leaner ($$$) n You may ask to have meat ground up for you at the store (If not available) – Lamb, pork, veal
Inspection & Grading n n n USDA Stamped w/ harmless vegetable dye Meat – Graded according to: § Marbling (internal fat w/in the muscle tissues) § Age of animal § Texture and appearance of meat n Common grades of beef: – Prime § Well marbled, tender, flavorful, $$$ – Choice § Most common, less marbling than prime but still tender – Select § Least amount of marbling, least expensive n Lamb & Veal n Pork – Same as beef w/ “good” replacing “select” – Not graded due to uniform quality
Storing Meat Refrigeration/Freezer n Ground Meatn – refrigerator 1 -2 days – freezer 3 -4 months n Fresh Meat- – refrigerator 3 -4 days – Freezer 6 -9 months (beef can be stored to 12 months)
Processed Meat Processed for distinctive flavor n Types: n – Ham, bacon, sausage, cold cuts n Curing n Smoking n Drying & Salting n Combo – Placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid and water – Liquid smoke for flavoring – Preserves meat – Bacon- cured and smoked – Chipped beef- dried, salted and smoked
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