1. Meat
Chapter 19

2. Bell Ringer
How do you like your steak cooked? Describe what it looks and or tastes like?

3. Meats Usually the most expensive of all food items 30-70% of food cost
20-40% of operating cost

4. Make-up: 75% water, 20% protein, 5% fat Shrinkage and deterioration
Humidity
Temperature

5. Nutrition PROTEIN! B vitamins, phosphorus, trace minerals
Iron and zinc
Fish (salmon and tuna) are great sources of omega- 3 essential fatty acids

6. Fat and Cholesterol All animal foods contain cholesterol
Fat content varies
Fish and turkey are low in fat
Red meats have more fat
To be considered lean: less than 10g of fat in a 3 ½ ounce serving

7. Marbling
Small white flecks of internal fat within the muscle tissue of the meat
Affects the tenderness and taste

8. Makeup of Meat Meat is flavorful, versatile, and highly nutritious.
Meat is made up of muscle, connective tissue, and fat.
meat
The edible muscle of animals, typically cattle, sheep, and pigs.
muscle
Protein-rich tissue made of long, thin cells grouped together in bundles.

9. Makeup of Meat
Some connective tissue does not soften with heat, so it is usually removed before cooking.
Collagen
Thin, white or transparent connective tissue
Can tenderize with moist heat methods
Elastin
Very tough, yellowish connective tissue
Tenderize with bounding, cutting, or grinding
connective tissue
The protein material that binds muscle into bundles. 9

10. Makeup of Meat
Muscle tissue is made of long cells, bundled together with connective tissue. 10

11. Types of meat Beef Veal Lamb Pork Cattle more than one year old
Young calves, one to three months old
Lamb
Young sheep
Pork
Hogs/white meat

12. Types and Cuts of Meat
Large cuts of meat, are called wholesale cuts, or primal cuts.
Grocers and other meat retailers divide wholesale cuts into smaller pieces for sale known as retail cuts.
cut
A specific, edible part of meat, such as a steak, chop, or roast.
wholesale cut
A large cut that is sold to retail stores.

13. Wholesale Cuts of Meat
What is meat from the beef leg called? 13

14. Wholesale Cuts of Meat
What is meat from the pork back called? 14

15. Wholesale Cuts of Meat
From what animal does veal come? 15

16. Wholesale Cuts of Meat From what wholesale cut does rack of lamb come?16

18. Rare, meat should feel soft and has little resistance to pressure.
Medium, meat should feel firm, but still a little bit of give to it. The less give, the more well-done the steak will be.
Well done, steak should feel firm, but has only minimal give to it.

19. Types and Cuts of Meat The label on a meat package shows:
The type of animal.
The specific part of the animal.
The retail cut of the meat.
The weight of the meat.
The price of the meat.

20. Meat Label
What is the difference between wholesale and retail cuts of meat? 20

21. Types and Cuts of Meat
State and federal laws require inspection of meat.
The USDA grades meat.
The most common grades of beef are:
prime.
choice.
select.
Prime is the highest and most expensive grade.

22. Types and Cuts of Meat Ground meat is popular and inexpensive.
Processed meats are cured, smoked, cooked, or flavored using any combination of the three.
Convenience meat includes canned, frozen, and ready- to-cook products.
processed meat
Meat with added flavor and
preservatives.

23. Buying and Storing Meat
When buying meat:
Buy it in small amounts.
Choose lean cuts.
Compare prices.
When storing meat:
Place it in a plastic bag to prevent dripping.
Refrigerate it promptly after purchase.
Use it quickly or freeze for longer storage.

24. Cooking Meat Thaw and handle meat carefully before cooking.
The tenderness of a cut determines the best method for cooking it.
Cooking time depends on the cut of the meat and the cooking method.
Cook meat thoroughly to prevent foodborne illness.
Test meat with a meat thermometer.

25. Temperatures for Meat 25

26. od-safety-education/get-answers/food-safety-fact- sheets/meat-preparation/beef-from-farm-to- table/ct_index
od-safety-education/get-answers/food-safety-fact- sheets/meat-preparation/fresh-pork-from-farm-to- table/CT_Index

29. Flash Cards
Create flash cards to help you identify the wholesale and retail cuts of meat
Make sure to include which cuts are the most tender and which at the least tender cuts