1 / 29

MEAT

MEAT. Meat. Most families plan meals around meat and then select sides to go along Advantages: Disadvantages: Flavorful Expensive Versatile Can be unhealthy Nutritious. Meat. Meat: the edible muscle of animals 3 main parts: Muscle, connective tissue, and fat

albertines
Download Presentation

MEAT

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. MEAT

  2. Meat • Most families plan meals around meat and then select sides to go along • Advantages: Disadvantages: • Flavorful Expensive • Versatile Can be unhealthy • Nutritious

  3. Meat • Meat: the edible muscle of animals • 3 main parts: Muscle, connective tissue, and fat • Major meat-producing animals in the United States are cattle, swine (pork) and sheep.

  4. Muscle • Muscle- protein-rich tissue made of long thin cells grouped together in bundles • Lengthwise direction of the muscle: Grain • Cut across the grain, to break up the muscle fibers, which makes it easier to chew • Thinnest in young animals • Thickest in older animals and those parts of the body that get a lot of exercise • The thicker=the tougher

  5. Connective Tissue • Connective Tissue: the protein material that binds muscle together into bundles • Also helps anchor the muscle to the bone • Different/multiple types of connective tissue • Elastin- tough, yellowish; does not soften from cooking; therefore you need to tenderize it *methods- pounding, cut off or grinding • Collagen- thin, white or transparent tissue; when cooked turns into a gelatin – moist cooking methods are best for it

  6. Fat • Meat contains two types of fats • Invisible: part of the chemical composition of meat • Visible • Marbling: small white flecks of fat throughout the meat. • Cuts with more marbling are juicy, flavorful, and tender

  7. Nutrition • My Plate recommends: • 5-6 ounces of protein a day (2-3 oz of cooked meat is about the size of your palm) • Other Protein foods: nuts, beans, eggs • Meat = Excellent sources of complete protein • Also provides: • B vitamins, phosphorus & certain minerals: Iron & Zinc • Cholesterol and Fat : limit in your diet!!!

  8. Go Lean with Protein • Lean: • Less than (based on 3.5 oz. serving) • 10 grams of fat • 4 grams of saturated fat • 95 milligrams of cholesterol • ¼ inch fat around the outside • The leanest beef cuts include round steaks and roasts (eye of round, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts. • The leanest pork choices include pork loin, tenderloin, center loin, and ham. • Choose extra lean ground beef. The label should say at least “90% lean.”

  9. Continued… Keep it lean: • Buy skinless chicken parts, or take off the skin before cooking. • Trim away all of the visible fat from meats and poultry before cooking. • Broil, grill, roast, poach, or boil meat, poultry, or fish instead of frying. • Drain off any fat that appears during cooking. • Skip or limit the breading on meat, poultry, or fish. Breading adds calories. It will also cause the food to soak up more fat during frying. • Prepare beans and peas without added fats. • Choose and prepare foods without high fat sauces or gravies.

  10. Types of Meat • Beef • Cattle, more than 1 year old • Bright red flesh, hearty flavor, firm texture, creamy white fat • Beef carcasses are classified according to age and sex • Steers are young, castrated males • Heifers are young females who never gave birth. • Veal: Young beef • Calves, 1-3 months old • Very tender • Mild flavor, light pink/gray color, little fat • Lamb • Young sheep, less than a year old • Mild but unique flavor • Bright pink color w/ white brittle fat • Mutton • Sheep over 2 years • Less tender than lamb, stronger flavor • Pork • Meat from pigs less than a year old • Grayish pink color w/ white fat

  11. Ground Meat • 45% of the beef in the U.S. is made into ground beef • Beef trimmings (less tender cuts of meat, along with trimmings) • Law- cannot contain more than 30% fat by weight • The leaner the meat = $$$ (more money) • You may ask to have meat ground up for you at the store (If not available) • Lamb, pork, veal

  12. Variety Meats Variety meats are the edible parts of the animal other than the muscles. • Liver • Heart • Kidney • Tongue • Tripe (stomach lining) • Brains • Chitterlings (cleaned intestines) • Feet • Ears Usually inexpensive and rich in many vitamins and minerals.

  13. Cuts of Meat • Cut: a specific edible part of meat • Wholesale cuts • large cuts for marketing sold to retail stores • Basically is the part of the animal the meat came from • Listed 2nd on label

  14. Cuts continued… • Retail Cuts • Smaller cuts (supermarket) sold to consumers • Specific to the meat you are buying • CHUCK (wholesale), Blade roast, short ribs, pot roast (retail) • Listed 3rd on label

  15. Label

  16. Bone Shapes • Wholesale cuts have distinctive bone shape • Nearly identical in all types of meat • Clues to the tenderness of the meat

  17. Inspection & Grading Federal inspectors examine all meat and meat products for wholesomeness, or healthfulness before and after the animals are slaughtered • Meat that passes= Stamped w/ harmless vegetable dye (round purple stamp) • Meat is also graded by the USDA • Graded according to: • Amount of Meat on the animal • Amount of Marbling (internal fat w/in the muscle tissues) • Age of animal • Texture and appearance of meat • 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 (store brand possibly) • Lamb & Veal • Same as beef w/ “good” replacing “select” • Pork • Not graded due to uniform quality

  18. Meat Tenderness • Muscle Movement: • The less movement, the more tender! • Marbling: The more marbling the better! • Fat in marbling melts during cooking, releasing juice and flavor; and it helps to separate the muscle tissues which makes meat easier to chew • Tenderizing Meat: grinding, pounding, cutting, or adding an acid • Tomatoes, sour cream, yogurt, vinegar, lemon juice

  19. Storing Meat • Refrigeration/Freezer • Store them in the meat drawer, or bottom shelf • Ground Meat/Variety- • refrigerator 1-2 days • Fresh Meat/Whole cuts/Leftovers • refrigerator 3-4 days • Freezer: beef can be stored up to 12 months

  20. Processed Meat • Processed for distinctive flavor (adds flavors and preservatives) • Types: • Ham, bacon, sausage, cold cuts • 3 methods of processing it • Curing • Placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid and water • Smoking • Liquid smoke for flavoring • Drying & Salting • Preserves meat • Combo • Bacon- cured and smoked • Chipped beef- dried, salted and smoked

  21. Cooking • Color • Red to brown • Pink to white • Flavor • Heat creates chemical reactions w/ in the cut • Texture • Heated meat loses fat and moisture—shrinks • Muscle fibers get firmer • Connective tissue becomes more tender • Cooking meat at too high a temp or for too long will make it tough and dry.

  22. Cooking Meat Do not cook meat below 325*F. Temps that are too low can cause bacteria to grow. Remember internal temps are just as important to kill any harmful bacteria! Ground meats should ALWAYS be cooked to the well done stage. (155*) Medium Rare 145*F Medium 160*F Well Done 170*F

  23. Determining Temperature • You cannot rely on color for doneness. The only accurate way to determine doneness is by using a meat thermometer. • To take the temperature, insert the thermometer into the thickest part making sure the probe does not touch bone, fat, or the pan • Insert the probe sideways into thin cuts. • Take meat out of the oven when it is 5 degrees lower than you would like. It will continue to cook as it sits.

  24. Cooking Meat Safely Store meats at or below 40*F Wash hands for 20 seconds with HOT, SOAPY water before and after handling raw meats. Thoroughly wash cutting boards and utensils used for raw meats before using them to prepare raw veggies or cooked meats.

  25. Cooking Meat Safely Marinate meats in the refrigerator, not at room temperature. Discard marinade used for raw meat or bring it to a rolling boil for 1 minute before re-using. Reheat leftovers to an internal temp of 165*F

  26. Marinating Meat • Marinade- • steeping in a liquid • Tenderizing • Adding flavor to meats • 3 basic ingredients • Oil, an acid, seasonings • Using marinades • Fish- 30 minutes to an hour • Meat and poultry- 6-8 hours (30 min. for some flavor is good) • To cook: • Drain food from marinade • Make a separate batch to baste with

  27. Cooking Methods • Roasting or Baking • Broiling • Microwave • Pan-fry • Stewing • Braising • Stir-frying

More Related