Meat Cutting Day 4

1. Meat CuttingDay 4

2. Connective Tissue • Collagen • Makes up __50_%of connective tissue in the body (skin, hair, fingernails) • Found on the interior of bonesin the form of the collagen matrix. • The collagen matrix on the interior of bones serves as a network of webbing that, over time, fills with calcium.

3. Connective Tissue • Elastin • One of two types of silverskin. Elastinis the tougher of the two. • Connects muscle to bone or bone to bone • Ligamentsand tendons • Also make-up blood vessels • As well as Backstrap, which is the thick band of connective tissue used to help hold the animals head upright.

4. Connective Tissue • Reticulin • Holds muscle to muscle • skin to muscle • Allows us to easily pull the muscles apart • Makes the unique noise of tearing • Netting that suspends the fat around organs

5. Meat inspection • All meat produced for human consumption must be inspected before distribution • regulated by the branch of the US Department of Agriculture known as FSIS, or Food Safetyand Inspection Service • since the inception of the WholesomeMeat Act of 1906

6. Meat inspection • The Jungle, which was written by Upton Sinclair was the driving force in the creation of The Wholesome Meat Act. • Mr. Sinclair exposed the common workings and corruptionof the slaughtering business in Chicagoin the early 1900’s. • Written more for Socialist Propoganda

7. Meat inspection • Custom processing is the only exception. • These are animals that are processed for personal consumption, not for retail sale.

8. Meat inspection • Inspectors look for • Antemortem, Postmortem, Facilitiesand Equipment, Compliance, Abnormalities, tumors, discolored organs, cleanliness of facilities, proper labeling and proper packaging.

9. Meat inspection • The inspection of the carcasswill be identified through the application of the official federal inspection stamp. • If performed by a state inspector, the stamp will be in the shapeof that state. • Both stamps will include the officialnumber that has been assigned to the specific processingplant.

10. Meat inspection and Grading Inspectionof meathas nothing to do with the gradingof meat. • USDA Grading • Meat grading is paid for by the packer/processor • Presently, beef grading accounts for over 95% of the approximately 13 billion pounds of meat graded annually. • The meat inspector will gradethe carcasses before they are brokendown into retail, or wholesale cuts in the side_.

11. Meat Grading • Meat Grading is broken into two categories- • Qualityand Yield • Yield- • Indicates the quantityof ediblemeat in a carcass (ratio of fatand boneto _meat_). • Used in retail, not restaurants • yield and selling price.

12. Meat Grading • Yield Grading is expressed with a number representing the yield. • Yield Grade 1through Yield Grade 5are used • Yield Grade 1Represents the best yield

13. ield Grade and Expected Yield (Cut ability) Y >52.3% 52.3-50% 50- 47.4% 47.4%-45.4% <45.4% % Yield Yield Grades

14. Meat Grading • Quality • Eating Quality (_tenderness,juiciness and flavor), which is directly connected to the cooking technique. • The greater the quality- the lesscooking time will be required- • the more moist the meat will be. • The QualityGrade will be stamped on the animal in the form of a shield. • Quality Grading is most commonly performed on Beef, Veal, Lamband Pork