2. Part 3 The Preparation of Food
Chapter 19 Meat
Part 3
The Preparation of Food
Note: This chapter covers selecting and storing meats as well as principles and methods of cooking meats. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.
Revere

3. Objective List factors affecting the selection of meats.
Discuss: What factors do you think you would need to consider when buying meat for a family meal?
List factors affecting the selection of meats.

4. Types of Meat Beef comes from cattle over 12 months old.
Veal is very young beef.
Pork is the meat of swine.
Lamb is the meat of young sheep.
Variety meats are edible parts of an animal other than the muscles.
Discuss: Which of these types of meat have you tried? What are some examples of beef, veal, pork, and lamb cuts sold in food stores? What are some examples of variety meats?
USDA

5. Inspection and Grading
Federal inspectors must inspect all live animals and carcasses for meat and meat products shipped across state lines.
Animal carcasses may be voluntarily graded for quality to assure consumers the meat has met standards that predict taste appeal.
Discuss: How is inspection of meat processed and sold within a state handled? Who would be most interested in a yield grade on a meat carcass? What factors are used to award quality grades for beef? Which grade of beef would you prefer to buy? Why?
USDA

6. Characteristics of Fat
Quality meats have firm to medium-firm, creamy white fat.
Marbling—flecks of fat throughout the lean portion of meat—indicates tenderness of a meat cut.
Discuss: What is the appearance of fat in poor quality meat? How can you tenderize meat cuts that have less marbling?
How does marbling affect the nutritional value of meat?

7. Location of Meat in the Animal
Rib and loin cuts are tender. They come from muscles that receive little exercise along an animal’s backbone.
Leg and shoulder cuts are less tender. They come from muscles of the animal that receive more exercise.
Discuss: What can bone shapes tell you about the part of an animal from which meat was cut? Why is the tenderness of a cut a consideration when buying meat?

8. Meat Label Information
Discuss: What are wholesale and retail cuts? Why is it important to consider the price per pound as well as the total cost when buying meat? How would you figure the cost of meat per serving?
Kind of meat, wholesale cut, and retail cut
Weight
Price per pound
Total cost

9. Deciding How Much Meat to Buy
Discuss: How much meat should you buy per serving when purchasing boneless cuts? cuts with a small bone? cuts with many bones?
1. Consider the amount of meat per serving. (Boneless cuts yield more servings per pound.)
2. Multiply by the number of people being served.
3. Add the amount of leftover meat desired.
USDA

10. Objective
Discuss: Other than maintaining quality, why is it important to store meats properly?
Describe how to properly store meats to maintain their quality.

11. Storing Meat
Refrigerate prepackaged meats in original wrappers and cooked meats in tightly covered containers.
For longer storage, rewrap meats in moisture- and vaporproof paper and freeze.
Discuss: In what part of the refrigerator should meat be stored? How long should various cuts of meat be stored at refrigerator and freezer temperatures?
What are the correct refrigerator and freezer temperatures for meat storage?
Agricultural Research Service, USDA

12. Objective Describe the principles and methods of cooking meat.
Discuss: How can you determine the best cooking methods to use for a particular cut of meat?
Describe the principles and methods of cooking meat.

13. Controlling Temperature
Using too high a temperature when cooking meat can result in excessive cooking losses.
The type of meat and desired degree of doneness determine the correct internal temperature of meat.
Discuss: What are cooking losses? What effects can excessive cooking losses have on the appearance, eating quality, and yield of meat? What are the advantages of using low temperatures when cooking meat? What are the recommended internal temperatures for medium rare, medium, and well-done meat?
How should you determine the internal temperature of cooked meat?
courtesy of National Pork Board

14. Controlling Time
Factors that affect cooking time when preparing meat include
cooking temperature
size and shape of meat cut
desired degree of doneness
Discuss: How will an increase in cooking temperature affect cooking time? Which would take longer to cook, a two-pound roast or a four-pound roast? Which will cook in less time, a rare steak or a medium steak?

15. Dry Cooking Methods Roasting – cook meat uncovered in a slow oven.
Broiling – cook meat under a direct heat source.
Grilling – move coals to the side and place meat in the center of a covered grill.
Panbroiling – cook meat uncovered in a heavy skillet without fat.
Frying – cook meat in a small or large amount of fat.
Discuss: What cuts of meat are best prepared by each of these dry cooking methods?

16. Moist Cooking Methods
Braising – brown meat slowly then cook it in a small amount of liquid over low heat.
Cooking in liquid – cover meat with water or stock and simmer in a covered pot.
Discuss: What cuts of meat are best prepared by each of these moist cooking methods?
courtesy of National Pork Board

17. Objective Prepare meats by moist and dry cooking methods.
Discuss: What are the benefits of cooking meat? What factors should you consider when choosing a cooking method for meat?
Prepare meats by moist and dry cooking methods.

18. Cooking Meat Safely Store meat at or below 40°F.
Thoroughly wash hands, cutting boards, and utensils after they have touched raw meat.
Use a thermometer to make sure cooked meat has reached a safe internal temperature.
Discuss: How long should you wash hands to be sure they are thoroughly clean? What are the safe internal temperatures for cooked ground and nonground meats?
What other food safety tips should you follow when cooking meat?

19. Apply It!
You have corned beef brisket, veal loin chops, Canadian bacon, and ground lamb in the freezer.
Discuss: Which of these cuts of meat are considered tender and which are less tender? What cooking methods are recommended for each of these cuts?
Describe how you will prepare one of these meat cuts as part of a lunch menu and another as part of a dinner menu.

20. Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
How will you select, store, and prepare meat to be sure your family’s entrees are tender, flavorful, and attractive?

21. Other Questions to Consider
Discuss: What other questions did this chapter raise that you would like to explore?
What nutrients does meat provide in the diet?
What guidelines should be followed when cooking meat in a microwave oven?
How should frozen meat be cooked?