MEATS ANOTHER BEEFY GOODSTON PRODUCTION

1.Our meat supply comes from hogs, from which we get pork; cattle, from which we get beef (mature cattle over 1 year old) and veal (cattle about 3 months old); and sheep, from which we get lamb and mutton.

2. What is a “cut” of meat? A slice or portion from a specific part of the animal.

3. Meat animals are first divided into large sections called whole sale cuts. YrXVQ&feature=related YrXVQ&feature=related

4.At the supermarket or butcher shop, the wholesale cuts are divided into smaller pieces called retail cuts. _bjAe21w&feature=related

5. Cuts of meat differ in tenderness which will affect what? The choice of cooking method.

6. What three things do all cuts of meat contain? 7. Define each 1.muscle- lean, red or pinkish part of meat 2.connective tissue- tough tissue surrounding the section of muscles 3.Fat- between muscles, flecks of fat, known as marbling are found throughout the muscle. Marbling helps make meat flavourful and juicy.

8. Many pieces of meat include one or more bones. Blade- located in shoulder or chuck, resembles a reversed 7 Rib- slightly curved. T-bone- Loin cuts Hip bones- Sirloin cuts, Tender cuts Tender cut Less tender cut Round- found In legs Less tender Breast and rib- short plate and flank Less tender Arm- located in chuck, less tender

9. The grade of the meat is based partly on the amount of fat in the meat. Prime Select Choice NKUA&feature=PlayList&p=A A35 13E39&playnext=1&playnext_from=PL&ind ex=20

10. The 3 grades are: 1.Prime- top grade= most marbling, most expensive 2.Choice- high quality 3.Select- just as nutritious but less fat and less expensive.

11.Remember the following formula when determining the cost per serving: COST/SERVING=COST/POUND÷ SERVINGS/POUND

12. Which cuts of meat usually cost less? Less –tender cuts

13. Meat graded select or labeled lean is lower in fat than other grades.

14. Ground meat should be stored in the refrigerator for only 1 or 22 days. BOTTOM SHELF ON PLATE

15.Meats that are treated with ingredients that slow spoilage and add a distinctive flavour are called cured. Some examples include: ham, cold cuts, bacon and sausage

16. Curing ingredients include: sugar, salt, spices, certain chemicals (such as sodium nitrate) and often wood smoke.

17.Why does cured meat keep longer than fresh meat? Ingredients have a preservative effect. 18.What determines the calories in meat? The fat content 19.What is the major nutrient that meat supplies? Protein

20.What are the two major minerals that meat supplies? Iron and phosphorus 21.What are the three major vitamins found in meat? Riboflavin, thiamin, and niacin (B vitamins)

22. What happens to the connective tissue and the protein when meat is cooked? 1.Proteins coagulate 2. Connective tissue is softened 23. For flavourful, tender meat, cook at low or moderate temperatures just until done.moderate temperatures just until done. 1.What else affects tenderness? Age of animal, amt of exercise a part receives

24. What does cooking do to meat? 1.Makes it tender and brings out the natural flavour. 2.Browns the meat, giving it a pleasant colour and aroma. 3. Kills harmful bacteria and parasites that might cause food poisoning. salmonella E- coli Campylobacter trichonosis

26.Tender cuts include beef rib, loin and sirloin; all cuts of pork and ground meat. Tender cuts can be cooked by dry heat methods such as roasting and broiling.

27.Less-tender cuts, such as beef chuck, stew meat and brisket, are tough because they have more connective tissue. Cook them slowly using moist heat methods, such as stewing or braising.

Bonus Cuts Raising the steaks 2 – &feature=related &feature=related Steak your claim 2 – &feature=related &feature=related

Bonus Cuts Seafood: – Crustacean Nation – Fish n whole - Gills gone wild