5 Meat Identification Points to Look for : Color of the Lean Size of the CutSize & Number of MusclesShape of BonesFat Cover
6 Meat Identification Color of the Lean Beef = Bright Cherry Red Pork = Pinkish-GrayLamb - Purplish Red
7 Meat Identification Size of the Cut Beef = Large Pork = Medium Lamb = Small
8 Meat Identification Size & Number of Muscles Chuck or Shoulder Area = Rib or Rack =Loin =Round, Leg or Ham =Many Small Muscles1 (+/-) Large Muscle1 -2 Large Muscles2 -3(+/-) Large Muscles
9 Meat Identification Size & Shape of the Bones Chuck or Shoulder Area = Rib or Rack =Loin =Round, Leg or Ham =Flat & Round BonesCurved Flat BonesVertebrae BonesRound Bones & Wedge Shaped
10 Meat IdentificationFat Cover - Fat is on the top of the animal and in the musclesChuck or Shoulder Area =Rib or Rack=Loin or Sirloin =Round, Leg or Ham =Fat Between MusclesMarbling & Fat Around MuscleTop Side of the Cut & MarblingTop Side of the Cut & Lack of Marbling
11 From the Chuck - Moist Heat (Braise or Crock-Pot ) Beef - 7-bone - steakFrom the Chuck - Moist Heat (Braise or Crock-Pot )
12 From the Loin - Dry Heat (Grill or Pan-fry) Beef - T-Bone - SteakFrom the Loin - Dry Heat (Grill or Pan-fry)
13 Beef - Rib Steak - Boneless From the Rib - Dry Heat
14 Beef - Top Round - Steak - Boneless From the Round - Dry Heat
15 From the Round - Dry/Moist Heat Beef - Round - SteakFrom the Round - Dry/Moist Heat
16 Beef Blade Chuck - Roast From the Chuck - Moist Heat
17 Beef - Porterhouse - Steak From the Loin - Dry Heat
57 Meat Judging Shape & Confirmation People buy meat for it’s lean tissue (muscle)Look for plump ,“meaty” cutsCuts with the greatest amount of edible lean meat.
58 Meat Judging Cutability (yield) Some fat is needed, but too much around and in between muscle is badshould have a moderate, white fat covering muscle
59 Meat Judging Quality Texture - velvety, fine texture Firmness - Marblingshould have moderate amount of fat within the muscleindicator of juiciness and flavor of the lean muscleTexture - velvety, fine textureFirmness -not saggy or soft.no separation between muscleMaturity - hard white bones = older animalsColor - bright, natural color for the speciesColor of Fat - creamy white fat.
64 Carcass Terms Yield Grade = Quality Grade = Amount of lean, fat & bonesMeasure the quantity of boneless, closely trimmed retail cuts from a carcassEstimated lean meat a carcass will produceCUTABILITYQuality Grade =How good the meat will appear & taste for the consumerPALATABILITY
65 Beef Yield Grades Scale of 1 ---------5 (trim) (fat)Beef Yield Grades are determined by 4 Things:1. Amount of fat 10th rib)2. Hot Carcass Weight3. Rib-eye Area4. Amount of KPH Fat (kidney, pelvic & heart fat)
66 Prime, Choice, Select, Standard, Commercial, Utility Cutter, Canner Beef Quality GradesPrime, Choice, Select, Standard, Commercial, Utility Cutter, CannerBest WorstBeef Quality Grades are determined by 2 Things:1. Marbiling - Intramuscular fatFlecks of fat within the lean meatEvaluated at the 12th - 13th rib2. Maturity - Age of the animalLook at bone & cartilage
67 Pork Yield Grades Scale of 1 --------- 4 (trim) (fat)Pork Yield Grades are determined by 2 Things:1. Back Fat Thickness2. Muscling - amount of lean meat
68 Pork Quality Grades Acceptable - gray-pink color & firm, some marbling Unacceptable - dark, soft, wateryQuality of lean is observed at the 10th - 11th ribs
69 ** Most Important Factor ** Lamb Yield GradesScale of(trim) (fat)Lamb Yield Grades are determined by 3 Things:1. Fat thickness - measured at 12th - 13th rib** Most Important Factor **2. Leg Score - conformation (“meatiness”) of the leg3. KP fat (kidney & pelvic fat)
70 Prime, Choice, Good, Utility Lamb Quality GradesPrime, Choice, Good, UtilityLamb Yield Grades are determined by 4 factors:1. Comformation - evaluate overall muscling & thickness2. Maturity - age of carcass - lamb vs. muttonlamb(under 1 year old)- will have a break joint3. Flank Streaking - marbling in the flank muscle4. Flank Firmness - firmness of the meatLamb Carcasses are NOT RIBBED or SPLIT to during slaughter to Quality or Yield Grades
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