Meat Cutting Day 6

1. Meat CuttingDay 6

2. The Magic of Smoking • Traditional means of winter food preservation executed in the dryer months of the year. • In order to smoke you must have ventilation • Intake and exhaust • Air comes in and assists in the circulation of the smokeover/through/around the product. • If proper airflow does not exist, the product will take on the acid/bittercharacteristics of the smoke.

3. Smoke • Smokeis the byproduct of burningwood. • Smoke contains hundreds of different chemical compounds two of which are responsible for the preservation of foods- • Phenolsand antioxidants. • Woods, smell different when raw • smokeis smoke • The Harder the wood • (such as fruitwoods) the slower it burns • Soft wood • highly resinous, which leads to acrid/bitter/off flavor • Mesquite is the one exception • It has a uniqueflavor in comparison to other hardwoods

4. Three styles of smoking 1. Hot Smoking • Single Chambercooking in a box with insulated walls • Goal is to maintain as consistent a temperature as possible • Works best if thermostaticallycontrolled • average temperature is 140to 165degrees

5. Three styles of smoking 2. Cold Smoking • 2 chambersmoking apparatus – to keep the smoke as coldas possible • Smoke is created in one chamber and then draftedthrough a tube to the suspension chamber. • Average cooking temperature is 55to 85degrees • Traditional Cold Smoker • Built on a hill with metal tube running up hill surrounded by gravel and buried approximately 2 feet underground to help cool smoke = 5 to 10 feet long • Fire/Hot box on bottom • Suspension chamber/smoke shack at top of tunnel

6. Three styles of smoking 3. Cooking with the Additionof Smoke • 300to 1600degrees temperature variance • Many styles that use this technique • Kettle smoker, brick oven, and standard grills • Grill method– soak sticks in water and set on grill • cooking with radiant heat of the grill while adding smoke from smoldering wood. Cover with a metal bowl, or cloche for added flavor.

7. Beef- • Of the Bovinesgenus those of the best quality will be 30months old primarily graze fed with grain finishing in the last 30to 60days of life. • Steersare castrated males done so before they reach sexual development which causes hormonal changes and increased weight gain • Heifersare immature females that have not calved

8. Beef- the less notables • Bullocks are castrated males done so after sexual maturation usually between 12 and 24 months of age • Bullsare 24 month old males that have not been castrated. They are primarily used for procreation instead of eating because the meat tends to be tough and dark in color. • Sidewindersare the markers. The are intact males that have had their penises surgically reroutedso that they can spot the females that are ready for artificial insemination. • Coware mature female cattle and are usually used for milk production • Calvesareyoung cattle, either male or female that have not reached maturity

9. Veal- There are three types • BobVeal, or BabyVeal • which is generally slaughtered 2 to 3days after birth up to one month and weighs 20to 60pounds. About 15% of the market • Vealers • Range in age from 4to 18weeks and supply most of the veal market • 80to 150pounds • Calf • Older than vealers, usually 20 weeks or older. Darker meat and actual marbling • 125to 300 pounds

10. Methods of raising Veal • Formula-Fed, or Milk-Fed Veal • are raised in confined crates and sometimes completely suspended to prevent unnecessary stress to muscles on a strict milk/liquiddiet. • Non-Formula-Fed Veal • are generally allowed to grazeand sometimes called Free-Range Vealas a result. In addition, Non-Formula-Fed Veal are also fed supplemental grain, haylageand milk.

11. Lamb- • Of the Genus Ovine and divided in age through the use of the break joint in hind, or front leg. • . • As the animal ages, the collagen matrix within the joint calcifies. This calcification is generally complete at 12 months. • The break joint is a butchers term and use, not commonly used by farmers. • Domestic lamb are generally grain fed from the USA generally New Mexico, Arizona, Montana and Colorado • Imported lamb is primarily from Australia and tastes different because it is primarily graze fed. • Pre-sale lamb is imported from the meadows of Brittany and Normandy France. It is raised on salt marshes and develops a sweet salt flavor as a result.

12. Lamb • Lambis an animal from 0to 12months of age. • Baby Lamb is one that is sent to market before weaning usually 6to 10weeks of age • Genuine lamb is meat from a sheep less than a year old • SpringLamb is 3 to 5 months old and generally produced between March and October and is completely milk fed. • Sheep, or yearling is an animal from 12 to 24 • Mutton is an animal over 24 months • A Ewe is a mother and a Ram is the pop.

13. Pig- • Pork is the domesticated mammal, of the swine(or porcine) family • extensively raised in almost every part of the world as a foodanimal. The terms hog, swine, and pigare often used interchangeably for these animals. • The grading of pork is rarelyperformed and the classifications are: U.S.1, U.S.2, U.S.3, U.S.4 and Utility.