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Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to.

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Presentation on theme: "Meat Identification Lab manual – page 98 - 100. Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to."— Presentation transcript:

1 Meat Identification Lab manual – page 98 - 100

2 Objectives To identify types and cuts of meat To relate cuts of meat and amount of connective tissue to optimum cooking and tenderness

3 Notes Toughness of meat: -contributed to collagen -activity of muscles Terms: -Steak – thinner than 1 inch -Roast – thicker than 1 inch

4 Beef chuck Rib Short loin Sirloin Round Flank Short plate Brisket Fore shank Arm bone steak & roast T-bone, porter house, fillet mignon Sirloin steak & roast Round bone, round steak&roast steak Short ribs Corned beef Shank, stew meat rib steak & roast

5 Pork Jowl Boston shoulder Loin Side Ham Picnic shoulderHocks Jowl bacon Blade bone, steak &roast Chops/roast Leg roast, ham roast Spare ribs, bacon Arm steak/roast Round bone, pork hock Rib chop center chop End chop

6 Notes Cuts of meat can be identified by the size and shape of the bones and muscles. The size, shape, and distribution of the muscle can be another means of identification. – For example, the bones in round steaks and arm steaks are quite similar. The muscles in the round steak are larger and less divided by connective tissue than arm steaks. Thus the steaks can be differentiated by the appearance of the muscles rather than by differences in the bone.

7 Notes Cuts of beef are sometimes classified by most tender, medium tender and least tender cuts. Most Tender CutsMedium Tender CutsLeast Tender Cuts RibChuckFlank Short loin RumpBrisket SirloinRoundShanks

8 Beef and Pork Identification Slide Set Courtesy of: National Live Stock and Meat Board

9 Cuts of Meat to Study Porterhouse (beef) T-bone (beef) #7 Blade Steak (beef) Filet Mignon (beef) Blade Roast (beef) Brisket Boneless (beef) Rib Eye Roast (beef) Standing Rib Roast (beef) Flat Bone Sirloin Steak Flank steak Arm steak Pork leg (shank) Back Ribs (pork) Rib Chops (pork) Center Rib Roast (pork) Slab Bacon (pork) Canadian Bacon (pork) Spareribs

10 Primal Cut = Beef Chuck Retail Cut = Arm Steak

11 Primal Cut = Beef Chuck Retail Cut – Blade Roast

12 Primal Cut = Beef Chuck Retail Cut = Blade Steak

13 Primal Cut = Beef Chuck Retail Cut = Blade #7 Bone Roast

14 Primal Cut = Beef Chuck Retail Cut = Blade #7 Bone Steak

15 Primal Cut = Beef Brisket Retail Cut = Brisket Boneless

16 Primal Cut = Beef Flank Retail Cut = Flank Steak

17 Primal Cut = Beef Rib Retail Cut = Standing Rib Roast (Large End)

18 Primal Cut = Beef Rib Retail Cut = Standing Rib Roast (Small End)

19 Primal Cut = Beef Rib Retail Cut = Rib Steak (Small End)

20 Primal Cut = Beef Rib Retail Cut = Rib Eye Roast

21 Primal Cut = Beef Rib Retail Cut = Rib Eye Steak

22 Primal Cut = Beef Short Loin Retail Cut = T-Bone Steak

23 Primal Cut = Beef Short Loin Retail Cut = Porterhouse Steak

24 Primal Cut = Beef Sirloin Retail Cut = Wedge Bone Sirloin Steak

25 Primal Cut = Beef Sirloin Retail Cut = Flat Bone Sirloin Steak

26 Primal Cut = Beef Sirloin Retail Cut = Pin Bone Sirloin Steak

27 Primal Cut = Beef Short Loin Retail Cut = Tender Loin Roast

28 Primal Cut = Beef Short Loin Retail Cut = Tenderloin Steak (Fillet Mignon)

29 Primal Cut = Beef Round Retail Cut = Round Steak

30 Primal Cut = Beef Round Retail Cut = Rump Roast

31 Primal Cut = Beef Round Retail Cut = Heel Round

32 Primal Cut = Beef Round Retail Cut = Top Round Steak

33 Primal Cut = Pork Shoulder Retail Cut = Shoulder Roast Arm Picnic

34 Primal Cut = Pork Shoulder Retail Cut = Arm Roast

35 Primal Cut = Pork Shoulder Retail Cut = Arm Steak

36 Primal Cut = Pork Shoulder Retail Cut = Blade Steak

37 Primal Cut = Pork Loin Retail Cut = Back Ribs

38 Primal Cut = Pork Loin Retail Cut = Center Rib Roast

39 Primal Cut = Pork Loin Retail Cut = Rib Chops

40 Primal Cut = Pork Loin Retail Cut = Center Loin Roast

41 Primal Cut = Pork Loin Retail Cut = Top Loin Roast Boneless

42 Primal Cut = Pork Loin Retail Cut = Loin Chops

43 Primal Cut = Pork Loin Retail Cut = Tenderloin Whole

44 Primal Cut = Pork Side Retail Cut = Spareribs

45 Primal Cut = Pork Leg (Fresh Ham) Retail Cut = Leg Whole

46 Primal Cut = Pork Leg Retail Cut = Shank Portion

47 Primal Cut = Pork Shoulder Retail Cut = Picnic Whole

48 Primal Cut = Pork Hocks Retail Cut = Smoked Pork Hocks

49 Primal Cut = Smoked Pork Loin Retail Cut = Canadian Style Bacon

50 Primal Cut = Smoked Pork Loin Retail Cut = Rib Chop

51 Primal Cut = Smoked Ham Whole Retail Cut = Whole Ham

52 Primal Cut = Smoked Pork Ham Retail Cut = Shank Portion

53 Primal Cut = Smoked Pork Ham Retail Cut = Center, Slice Ham

54 Primal Cut = Smoked Pork Ham Retail Cut = Rump (Butt) Portion

55 Primal Cut = Pork Side Retail Cut = Slab Bacon


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