Meat, Poultry & Fish Unit Chapters 19-21

1. Meat, Poultry & Fish Unit Chapters 19-21

2. Meat • Meat – edible portions of mammals. • Contains muscle, fat, bone, connective tissue and water. • Meat producing animals: cattle, swine (pig) and sheep. • Teens need about 5-7 oz. of meat per day.

3. Nutritional Value of Meat • Connective tissue for building and repairing muscles • Good source of B vitamins (help form red blood cells), iron (maintains healthy cells, nails, hair and skin) and zinc (regulates immune system). • The amount of fat is found in meats, more in particular types. Fat gives meat flavor and appeal. It is advisable to limit saturated fats and cholesterol to prevent an increase in heart disease.

4. Beef • Beef comes from mature cattle over 12 months of age. • Distinctive flavor and firm texture. Bright, cherry red in color with creamy white fat. • Ground beef contains only the fat originally attached to the meat before grinding.

5. Ground Beef • Beef is subdivided based on the cut and fat percentage. Higher percentage is leaner meat while the remaining percentage is fat. For example: 90% sirloin ground beef is lean meat while 10% is fat. • Chuck: 80% or 80/20 • Round: 85% or 85/15 • Sirloin: 90% or 90/10

6. Ground Beef • Chuck: 80% or 80/20 – comes from the shoulder of the cow, flavor is rich, tender and moist in texture, best used for hamburgers. • Round: 85% or 85/15 – comes from the rump and rear upper leg of the cow, not as flavorful as chuck or sirloin, texture is rough, grisly, ideal for hamburgers, meatloaf, mixed with vegetables for meat pies. • Sirloin: 90% or 90/10 - comes from the middle of the animal around the hips, texture ends up being a little dry, flavorful, used for hamburgers or meat sauce.

7. Veal • Veal is very young beef coming from cattle that are less than 3 months old. Therefore, little fat has developed. • Qualities of Veal • Lean • Large amount of connective tissue, but tender. • Light pink color and delicate flavor.

8. Pork • Pork is the meat of swine a.k.a. pig • Animals are 7-12 months old • Qualities of Pork • Tender • Grayish-pink to light rose in color • Examples of Pork • Ham – comes from the pork leg, cured and usually smoked. • Bacon – is smoked pork belly fat. • Canadian Bacon – made from boneless pork loins.

9. Lamb • Lamb is the meat from sheep, less than 1 years old. • Qualities of Lamb • Tender • Delicate flavor • Pinkish-red in color with white fat

10. Inspection and Grading of Meats United States Department of Agriculture (USDA) examines meat and meat products shipped across state lines. Live animal and carcass are both inspected. Round purple/blue/black inspection stamp is placed on all wholesale cuts indicating the plant and processing center meet the safety and sanitary conditions required.

11. Inspection and Grading of Meats Quality Grading – assures consumers the meat has set standards that predict taste appeal. This is based upon marbling, maturity, texture and appearance. Marbling – flecks of fat throughout the lean. More marbling = juicy, flavorful and tender.

12. Most Common Grades: Choice and Select • Choice – high quality with good marbling • Select – leaner than choice meats and usually cost less • Prime – restaurant quality, the best with the highest grade

13. Quality Grades: Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling). Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan. Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

14. Cooking Meat • Store meats at or below 40 degrees F. • Cook or freeze refrigerated meats within 1-2 days for ground meats, 3-4 days for whole and 3 days for leftovers. • Wash cutting boards and utensils used for handling raw meat. Do not cross contaminate and use a separate cutting board for meats. • Temperatures • Fresh beef, veal and lamb = 145 degrees F • Ground beef, pork, veal and lamb = 160 degrees F • Pork and ham = 145 degrees F

15. Dry Heat Cooking Methods • Roasting • Place meat with the fat side up on a rack in a large, shallow pan. The fat bastes the meat during cooking and the rack holds the meat out of the drippings. • Large, tender cuts of meat • Roast in slow oven uncovered on about 325-350 degrees F. • Broiling • Done under a direct flame in gas broilers and under direct heating in electric broilers. • Beefsteaks, lamb, pork chops, ham slices, ground beef and ground lamb.

16. Dry Heat Cooking Methods • Grilling • Indirect grilling – place in center of grill with middle burners turned off or hot coals moved to the side to surround the meat. • Wrap in foil to avoid exposing to direct flames. • Pan-broiling • Good method to use when preparing small quantities of meat • Heavy skillet or griddle, do not cover pan or add fat. • Frying • Panfrying or sautéing • Thin pieces of meat, ground meat patties or cooked meat slices. • Brown meat on both sides in a small amount of fat. • Uncovered at a medium temperature, occasionally turning.

17. Moist Heat Cooking Methods • Braising • Cooking in a small amount of liquid in a tightly covered pan over low heat. • Less tender meats and tender cuts such as pork and veal. • Braise in oven or on an open range. • Brown meat then add a small amount of liquid such as water, broth or a flavored juice. The drippings can create a gravy. • Stewing • Cooking meats in liquid, but covered • Less tender cuts of meat such as corned beef brisket • Small pieces of meat are cooked in liquid called stewing

18. Beef Cuts Video

19. Beef Marinating Video