Meats

Grading Meat is grade by the USDA Shield stamp will tell the quality All meat the crosses state lines must be inspected for wholesomeness & sanitation Pork is not grade because all pork comes from young hogs- all cuts are the same eating quality Beef, Veal, & Lamb are graded as follows: Prime Choice Select

Grading Prime Top grade Has most marbling Mostly sold to restaurants

Grading Choice High Quality High marbling but not as much as prime

Grading Select Has less flavor More connective tissue Less marbling Less expensive & nutritious

Meat Label Meat label shows: The standard name of the cut Net Weight (How much it weighs) Price per pound Total price to be paid

Types of Meats Beef Veal Cattle over 1 year old Bright, deep-red color Creamy white fat Hamburger is ground beef Veal Immature cattle Not as tender due to little fat

Types of Meats Lamb Mutton Young sheep under 1 year Older sheep; over 1 year Less tender Stronger flavor

Types of Meats Pork Young hogs Tender meat Grayish pink or darker color Firm meat with small amount of marbling

Types of Meats Variety Meats Organ meats including liver, kidney, heart, tongue, tripe (stomach), brains, sweetbreads (thymus gland)

Types of Meats Processed Meats More than just cutting Some are ground with seasonings (sausage) Some are cured Some are smoked

Types of Meats Cured Meats Corned beef Chipped beef Bacon Hams Lunch meats

Cooking Meats 4 main reasons to cook meats: Make it safe to eat Easier to chew Easier to digest Gives it more flavor

Cooking Promotes flavor changes Should be tender, not tough & dry Doneness is tested by internal temperature, not color Least it should be is 140 F

Cooking Methods 4 Variables to consider: Heat Temperature Moisture Type or cut of meat

Cooking Methods During cooking, heat coagulates or thickens the proteins in the muscle fiber & softens the collagen in the connective tissues.

Cooking Methods- Tenderizers Mechanical Pounding Grinding Cutting Acids Tomatoes Sour cream Vinegar Lime/lemon juice Pineapple juice Commercial Contains an enzyme that digests/breaks down muscle fibers

Cooking Methods- Dry Heat Methods Roasting Oven & Pan-broiling Deep-fat, pan, & Stir-frying Used for tender cuts of meat Temperatures are low for prolonged periods of time Examples: rib, loin, sirloin

Cooking Methods- Moist Heat Methods Pan & Oven-braising Simmering (Stewing) Steaming Pressure cooking Used for less tender cuts Cooked at lower temperatures for long periods of time

Doneness Best way to check if meat is done is to use a thermometer Color can also be indicator Rare Outside id cooked but interior is slightly cook with pink interior Medium Inside is slightly pink Well-done Meat is completely cooked, not red showing Pork needs to be cooked completely to avoid trichinosis

Storage Meat is preserved by refrigeration, freezing, canning, drying, or curing with salt or other agents Needs to be in the coldest part of refrigerator or freezer Prepackaged should stay in original package Meat in butcher paper needs to be re-wrapped

Storage Variety, ground meats, & fresh sausage need to be used within 1 to 2 days or frozen for longer storage Bacon/lunch meat & cooked smoked sausage should be used within 5 days after the package is opened Do not defrost meat at room temperature. Thaw in the refrigerator

Spoilage Signs of spoilage Uncooked meat color will change to a dull, grayish brown Has an off-odor If it is unopened, it will slippery when opened