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MEATS

MEATS. H267 Foods. What is meat???. The edible portion of mammals. Muscle Fat Bones Connective Tissue Water. Meat producing animals…. Cattle (beef and veal) Swine (pork) Sheep (lamb and mutton). Types of Meat. Beef Cattle, more than 1 year old Bright red flesh Veal

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MEATS

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  1. MEATS H267 Foods

  2. What is meat??? • The edible portion of mammals. • Muscle • Fat • Bones • Connective Tissue • Water

  3. Meat producing animals… • Cattle (beef and veal) • Swine (pork) • Sheep (lamb and mutton)

  4. Types of Meat • Beef • Cattle, more than 1 year old • Bright red flesh • Veal • Calves—younger than 3 months old • Mild flavor, light pink color, little fat • Lamb • Sheep less than one year old • Mild but unique flavor • Bright pink color w/ white brittle fat • Pork • Meat from hogs 7-12 months old • Grayish pink color w/ white fat

  5. Game Meats • Deer • Pheasant • Rabbit • Goat • Elk • Buffalo

  6. Cuts of Meat • Wholesale cuts • large cuts for marketing • Basically is the part of the animal the meat came from

  7. Types of Cuts • Retail Cuts • Smaller cuts (supermarket) • Specific to the meat you are buying

  8. Label

  9. Ground Meat • Beef trimmings • Law- cannot contain more than 30% fat by weight • Different types sold- leaner ($$$) • You may ask to have meat ground up for you at the store (If not available) • Lamb, pork, veal

  10. NUTRITION OF MEATS!!! • PROTEIN! • FAT! • MINERALS –iron, phosphorus, copper, thiamin, riboflavin, niacin. • VITAMINS

  11. What is a serving??? • A 3 oz. Portion of meat is considered to be one serving! • Compare 3 ozs. To a deck of cards or the size of your palm. • You should have 2-3 servings per day!!!

  12. Variety Meats • Edible parts of the animal other than the muscle. • Liver, kidneys, tongue, brains. • Chitterlings (intestines) • Tripe (stomach lining) • Pork tails, feet, ears

  13. Inspection & Grading • Meat • Inspected for quality of meat: • 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 • Slight amount of marbling • Standard • Zero or traces of marbling

  14. Four factors that contribute to the quality of meats… • Marbling • Maturity • Texture • Appearance

  15. Which cuts of meat are good??? • Meat located where the animal gets a lot of exercise = rough meat! EX: legs & shoulders. • Meat located where the animal gets little exercise = tender meat! EX: ribs & loin. CLIP ON RETAIL CUTS OF BEEF: http://www.youtube.com/watch?v=dGqw2gu1zX8

  16. Marbling • Flecks of fat throughout lean meat. • Looks like marble!! • Makes meat juicier, more tender and higher quality!

  17. Maturity • Meats that come from younger animals are more tender. • Younger meat is of higher quality.

  18. TEXTURE • Finer texture equals higher quality! • Young animals usually have finer texture1 • Coarse texture equals lower quality!

  19. appearance • The color of the meat determines the degree of quality. • Meat that is characteristic for the type of meat is considered to have good appearance!

  20. Storing Meat • Refrigeration/Freezer • Ground Meat- • refrigerator 1-2 days • freezer 3-4 months • Fresh Meat- • refrigerator 3-4 days • Freezer 6-9 months (beef can be stored to 12 months) CLIP ON SELECTING AND STORING BEEF: http://www.youtube.com/watch?v=oq3yKz9Z3z4

  21. Ways to cook meat … • Roasting—dry heat (baking) • Broiling—dry method—under high heat • Panbroiling—fry in pan with little or no fat • Frying—cooked in oil • Braising—pan fried at high heat, then cooked in liquid (dry and most heat combo) • Stewing/Simmering—moist heat method—cooking in liquid

  22. Meat Safety • Wash hands, cutting boards & utensils thoroughly • Avoid cross-contamination • Marinade meat in the refrigerator • Discard leftover marinade! Always wondered how to cook the perfect steak????

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