MEATS OBJECTIVES Identify the differences between beef pork

MEATS

OBJECTIVES Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came from; Explain the yield and quality grades of meat; Describe the influence grade has on preparation procedures and retail price; List signs and causes of meat spoilage; and Judge a class of meat cuts.

A. IDENTIFY THE DIFFERENCES BETWEEN BEEF, PORK, AND LAMB CUTS • Beef: Cherry Red color, white fat, larger size • Pork: Pale pink color and white fat • Lamb: Darker red color, white fat, small size

B. DIAGRAM AND IDENTIFY THE WHOLESALE CUTS OF BEEF, PORK, AND LAMB BEEF Chuck Brisket Shank Rib Plate Loin Round Fl a nk

Pork Loin r lde ou Sh Jowl Side Ham

Lamb Rib Loin r Shoulde Breast Leg

C. LIST RETAIL MEAT CUTS AND IDENTIFY THE WHOLESALE CUT THAT IT CAME FROM Eye Steak T Bone Steak 7 Bone Steak/Roast Brisket Round Steak/Roast Cross Cuts Short Ribs Flank Steak

Loin Chop Loin Boston Blade uld o Sh Side er Jowel Bacon Ham

Rib Chop Loin Chop Arm Chop r Shoulde Rib Loin Breast Leg American Style Roast

MEAT CUTS Draw THREE diagrams to represent the major meat cuts from Beef Swine Lamb

D. EXPLAIN THE YIELD AND QUALITY GRADES OF MEAT Quality Grade: based on two factors: 1 - Maturity of the carcass - determined by observing bone and cartilage. 2 - Amount of Marbling “Marbling”- intramuscular fat or flecks of fat in the lean muscle that gives it taste

HOW AGE IS DETERMINED Young carcasses have cartilage “buttons” Old carcasses have bones that are completely ossified

MARBLING GRADES PRIME CHOICE SELECT

MARBLING GRADES: PRIME Moderately Abundant Slightly Abundant

MARBLING GRADES: CHOICE Modest Small

MARBLING GRADES: SELECT Slight

SEVEN QUALITY GRADES: Prime Commercial Choice Select Utility Standard 1 -Prime 2 -Choice 3 -Select 4 -Standard 5 -Commercial 6 -Utility

WHAT DOES A QUALITY GRADE MEAN? Odds of Quality Grade Prime Upper 2/3 of Choice Lower 1/3 of Choice Select Standard having a poor steak 1 in 26 1 in 19 1 in 7 1 in 5 1 in 2

YIELD GRADE measure of the boneless, closely trimmed retail cut also known as “cutability” a scale of 1 to 5 is used to judge Yield - 1 is the highest, 5 is the lowest

E. DESCRIBE THE INFLUENCE GRADE HAS ON PREPARATION PROCEDURES AND RETAIL PRICE VS Retail Price: Consumers are willing to pay a higher price for higher quality meat.

Cooking Procedures Meat with little marbling is tougher and therefore needs to be cooked at a lower temp over a long period of time. Meat with more marbling is more tender and can be cooked at a higher temperature

F. LIST SIGNS AND CAUSES OF MEAT SPOILAGE Meat is considered “spoiled” when it is unfit for human consumption. The major causes of spoiling are: Microorganisms Bacteria Yeast Mold

SIGNS OF MEAT SPOILAGE Odor Slime Mold Growth Discoloration

WHAT IS BEING DONE TO PREVENT MEAT SPOILAGE? Have there been large scale spoilage outbreaks? In the fast food or restaurant industry? Find and document an article that discusses Meat Spoilage Type a ONE PAGE summary of the article Include the TITLE, DATE PUBLISHED, & AUTHOR!

HOW TO JUDGE MEAT CUTS Observe and Rank According to: Highest amount of lean meat Least amount of exterior fat vs Highest content of intramuscular fat or “Marbling” vs

G. JUDGE A CLASS OF MEAT CUTS

4 I PLACE THIS CLASS: 3 1 2 ______ - _____ Reasons: 1 st Place I place #4 at the top of the class because: It has the most meat and marbling, with the least amount of fat 2 nd Place #3 places 2 nd because: It has a good amount of meat, but slightly less marbling and more fat than #4. 3 rd Place #1 places 3 rd because: It has less meat and much less marbling than #3 and #4. 4 th Place #2 places last because: It has the least amount of meat and the most fat. Official Cuts: 3 - 6 - 3

PLACE A CLASS OF PORK CHOPS Official Placing 4 – 1 – 3 – 2 Official Cuts 4 – 6 – 3

FFA APPLICATION: MEAT EVALUATION AND TECHNOLOGY • Meat Cut ID • Written Test • Quality and Yield Grading • Carcass placing • Team Activity