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Section 19.2

Section 19.2. Meat Selection and Storage. Types of Meat. Beef From cattle over one year old. Has a hearty flavor. The cuts have bright red flesh. The fat is firm with a white, creamy white, or yellowish color. Veal From very young calves, one to three months old. Has mild flavor.

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Section 19.2

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  1. Section 19.2 Meat Selection and Storage

  2. Types of Meat • Beef • From cattle over one year old. • Has a hearty flavor. • The cuts have bright red flesh. • The fat is firm with a white, creamy white, or yellowish color. • Veal • From very young calves, one to three months old. • Has mild flavor. • The cuts are light pink in color. • The cuts have very little fat.

  3. Lamb • Has a mild, but unique flavor. • Cuts are bright pink-red color with white, brittle fat. • Pork • Has a mild flavor. • Fresh meat is a grayish-pink color with white, soft fat.

  4. Cuts of Meat • Wholesale Cuts: Large pieces of meat into which an animal carcass is divided. • Examples: • Flank • Rib • Loin • Retail Cuts: Smaller cuts of meat into which wholesale cuts are divided for sale to consumers. • Examples: • Steak • Roasts • Chops

  5. Using Bone Shape to Identify Cuts • Each wholesale cut has a distinctive bone shape.

  6. Which cuts are lean? • Beef roasts and steaks • Pork roasts and chops • All veal cuts except for ground veal. • Lamb roasts and chops

  7. Ground Meat • Ground beef is made from beef trimmings, the meat attached to the bone. • By law, ground beef cannot have more than 30% fat by weight. • You may also find packages of ground pork, lamb and veal. If not, you can ask to have the meat ground for you.

  8. Organ Meats • Variety Meats: Edible animal organs, such as liver and kidneys. • Liver is highly nutritious and tender, with a pronounced flavor. • Lamb and veal kidneys are tender with a mild flavor. Beef and pork kidneys are strong flavored and less tender. • Chitterlings usually refers to the intestines of pigs, but they may also come from calves. They are thoroughly cleaned and sold whole in containers.

  9. Other organ meats include: • Brains • Heart • Tongue • Tripe (stomach lining of cattle) • Sweetbreads (thymus gland)

  10. Inspection and Grading • Meat is inspected before it can be sold by the USDA. • Meat can also be graded according to standards which include: • Amount of marbling • Age of the animal • Texture and appearance of the meat

  11. Common grades for beef: • Prime: the highest and most expensive grade. The meat is well marbled with fat. It is tender and flavorful. • Choice: the most common grade sold in supermarkets. It has less marbling than prime but is still tender and flavorful. • Select: contains the least amount of marbling and is least expensive. It is sometimes sold as a store brand.

  12. Pork is not graded because the meat is mor uniform in quality. • Lamb and veal are also graded. The same grades are used, except that “Good replaces “Select”.

  13. Processed Meats • About 30% of the meat produced in the United States is processed. • Curing: A method of processing meat using a mixture of salt, sugar, nitrate, ascorbic acid and water; extends shelf life and adds distinctive flavor. • Meat can be processed into products such as: • Ham • Bacon • Sausage • Cold cuts

  14. Other processing methods include: • Drying • Salting • Smoking

  15. Storing Meat • Meat requires cold storage.

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