Meats Beef Veal Pork and Lamb Food Service
Meats: Beef, Veal, Pork and Lamb Food Service Occupations II 2015
Beef Preparation � 5 classes of beef �Steers: castrated male calf; high quality beef and high yield. �Heifer: young female that has not birthed a calf; high quality beef but lower yield than steers �Cow: female that has birthed at least one calf; poor quality and yield �Stag: Male that is castrated after it is sexually mature; poor quality and not normally used in a commercial kitchen. �Bull: sexually mature and uncastrated; meat is never used in the commercial kitchen
�Classes of beef continued � Steers, Heifers and sometimes Stags are used mainly for their beef. � Cows are used to birth new calves. � Bulls are used to impregnate the cows, so that they may birth a calf. �Beef is the most popular of all edible meats, as more beef is consumed in the US than any other meat.
Grading �Grading provides standards that meat can be rated by. �This is done by the Federal Government �Meat is then stamped to indicate it has been inspected and graded �Grades: � Prime “BEST” � Choice � Select (good) � Standard � Commercial � Utility � Cutter and canner “WORST”
Market Forms �Side or quarter: Half or quarter of whole carcass �Wholesale: Round, rump, sirloin, flank, short loin, short plate, rib, brisket, shank, square cut chuck �Primal: Rib, chuck or shoulder clod, brisket, shank and short plate or navel �Fabricated: Ready to cook, cut for food service use �Retail Cuts: What you find in the super market
Variety Meats (Beef) �Other edible parts of the beef besides the wholesale/primal cuts. � Liver � Tongue � Tripe: muscular inner lining of stomach � Sweetbreads: thymus glands � Brains � Heart � Oxtail: tail of animal � Kidney
Beef Terms �Aging: meat held for a period of time under controlled conditions for the purpose of tenderizing and developing a more pronounced flavor. �Dry aging: produces the best results for aging, elements monitored very closely �Grass fed vs. Grain feed: exactly what it sounds like! The animal was either feed with mostly grass or mostly grain. �“Green” meat: meat from a just slaughtered animal, before it is hung to relax or soften
Veal Preparation �Veal is the meat of young, milk-fed beef calves. �Little fat and high moisture �Graded by yield and quality � Prime “BEST” � Choice � Good � Commercial � Utility � Cull “WORST”
Veal Market Forms �Whole: Entire carcass, with the head, hide and entrails removed �Side or quarter: Half or quarter of whole carcass �Wholesale: Leg (round), Loin, breast, rack, shoulder, shank �Primal: Same as wholesale �Fabricated: Ready to cook, cut for food service use �Retail Cuts: What you find in the super market
Pork Preparation �Pork is normally from a hog that is less than a year old �The best pork comes from hogs that are 6 -8 months old �Pork is the second most consumed meat �Pork is often cured (bacon, sausages, etc…)
Pork Grading �Based on quality and yield � U. S. 1: male hogs castrated when young and immature female hogs � U. S. 2: young sows (females) � U. S. 3: old sows (females)
Pork Market Forms �Pork is commonly marketed as cuts rather than by quarter, side or carcass, since these cuts have many extra cuts that are not desirable for the commercial kitchen � 1/3 of pork is marketed as fresh � 2/3 of pork is marketed as cured or smoked �Wholesale cuts: Loin, Ham, Bacon, Back ribs, Spareribs, Boston butt, picnic, jowls, feet, hock, back fat, variety
Pork Terminology �Canadian bacon: smoked loin of pork (not cured) �Head cheese: jellied, spiced, pressed meat from the hogs head, in a sausage casing �Suckling pig: baby pig, sold whole �Curing: salting of an item to preserve the meat �Smoking: low temperature cooking in a smoker with wood
Lamb Preparation �Lamb comes from immature sheep (about 1 year old), both male and female. �Mutton comes from sheet at least 20 months (almost 2 years) old � 3 types: � Genuine spring lamb: April to July, considered best � Spring lamb: Fall to Winter, � Yearling lamb: 12 -20 months old (too young for mutton, too old for lamb)
Lamb Grading �Same as beef �Grading provides standards that meat can be rated by. �This is done by the Federal Government �Meat is then stamped to indicate it has been inspected and graded �Grades: � Prime � Choice � Select (good) � Standard � Commercial � Utility � Cutter and canner “BEST” “WORST”
Lamb Commercial Cuts �Carcass: Entire carcass, with the head, hide and entrails removed �Saddle: cut between the ribs, instead of down the spine �Wholesale/primal: Leg, loin, rack, breast, shank, shoulder �Fabricated: Ready to cook, cut for food service use
Lamb Terminology �Frenched: meat and fat removed from the end of the rib bones �Crown roast: made from a rib rack, where the ends are Frenched. Then the rack is formed into a circle that looks like a crown
Marinating �Marinating meats serves two purposes: � Flavoring meat � Tenderizing meat �We often marinate to add flavor to a meat that lacks flavor (such as pork, which has a very mild flavor) �We also use marinades to slightly break down meat in order to tenderize it. This makes the meat easier to chew and digest
Cooking Meats �In general, most meats are cooked, although there a few preparations where the meat is kept raw �How a piece of meat is cooked is normally based on how tender or tough it is, and what kind of flavor you wish to achieve. �Tough meats need to be cooked low and slow, with a low temperature and a long period of time. This helps to break down the tissues and tenderize the meat. Also cooking in a liquid helps to tenderize meat. �Tender meats can be cooked high and fast, with a higher temperature and a shorter period of time. Since the meat is already tender, you can get a better flavor with a higher heat.
Examples of Cooking Meats �A piece of filet mignon is very tender, so you would use a high temperature, such as broiling or grilling. �A piece of brisket is very tough, so you should use a low temperature, liquid and a long cooking time, such as braising (sauté for color, then put in pan with liquid, cover and put in oven for a longer period of time). �A beef roast is very tough, so we often cook this piece in a slow cooker, along with some kind of liquid.
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