1. Meats

3. http://www.youtube.com/watch?v=X9yXrfwzpLQ

4. Meat Terms uCarcass-body of the animal with the skin or hide, entrails and other extremities removed uQuality-Edibility of the meat uYield- Amount of meat in comparison to bone and fat uLean- Part of the flesh consisting of the muscle without the fat uRib Eye- Large muscle laying outside the rib, used as an indicator of quality and yield uMarbling- Flecks of fat within the meat uCured or Smoked - Those retail cuts that are prepared by cooking or smoking.

5. Important Steps in Identification of Meat Wholesale and Retail Cuts qBone Structure qColor qFat Texture and Color qWholesale Cuts qRetail Cuts

6. Wholesale Cuts Because of an animals size the carcass has to be divided in smaller portions for ease of handling and for customer purchasing. These portions are called wholesale or primal cuts. These wholesale or primal cuts are then broken down into retail cuts which are generally the portions we see on the grocery counters.

7. Wholesale Cuts of Beef-Pork-Lamb *Indicates number matches worksheet

11. Color of the Lean is a Major Factor in Identification Different species of animals have different color characteristics.Beef normally shows a bright cherry red color. Pork ranges from grayish pink to a delicate rose color. Lamb is a pinkish dark red.

12. FAT IS A FACTOR IN THE IDENTIFICATION OF MEAT CUTS qBeef Fat is cream colored and quite rigid qPork Fat is greasy white and has few or no air pockets qLamb Fat is white and tends to be flaky

13. Nutrient Contributions  5 1/2 oz. everyday  Main nutrient: Protein  Other nutrients:  Iron  Copper  Phosphorus  Thiamin  Riboflavin  Niacin  Fat

14. Lean vs. Fatty Cuts of Meat Trimming excess fat ▫Remove all skins White meat vs. dark meat ▫Light meat is leaner Lean cooking methods ▫Roast, Broil, Grill

15. Inspection/Grading Graded according to: ▫Marbling ▫Age of animal ▫Texture and appearance Grades of Beef: ▫Prime ▫Choice ▫Select

16. Bone Affects Serving Size ¼ lb. boneless ▫Ground beef ½ lb. moderate bone ▫Round steak, most roasts, ham 1 lb. large bone ▫Turkey, pork spareribs, T-bone steak

17. Cooking Temperatures for Meats Ground Meats (pork, beef, veal, lamb) ▫155° Internal temperature Seafood, pork, beef, veal, lamb ▫145° Internal temperature All Poultry (whole or ground) ▫165° Internal temperature

18. Cooking Methods Braising ▫Brown meat on all sides ▫Add small amount of liquid ▫Cover pan ▫Simmer over very low heat until tender ▫Used for less tender meats ▫Moist heat method

19. Cooking Methods Slow Cooking ▫Place meat in slow cooker ▫Add liquid and cover ▫Cook on low for several hours ▫Used for less tender meats ▫Moist heat method

20. Cooking Methods Broiling ▫To cook by direct heat ▫Broiler pan in oven ▫Used tender cuts of meats ▫Dry heat method

21. Cooking Methods Grilling ▫To cook by direct heat, usually a fire ▫Use a grill to cook meats ▫Used tender cuts of meats ▫Dry heat method

22. Cooking Methods Roasting ▫Place meat into oven. ▫Causes caramelization on the surface of the food which is considered a flavor enhancement. ▫Used tender cuts of meats ▫Dry heat method

23. Cooking Methods Sauté ▫Cooking meats in a small amount of fat over high heat. ▫Used tender cuts of meats ▫Dry heat method

24. Preparation of Meats Poultry Lab market order Beef Lab market order