1. Meats

2. 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

3. Grading
Prime
Top grade
Has most marbling
Mostly sold to restaurants

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

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

6. 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

7. 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

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

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

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

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

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

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

14. 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

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

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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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