1. Meat

2. Types of Meat Beef – Meat of a cow or steer over one year old.
Veal – Meat of a cow 3 to 14 weeks old.
Calf – Meat of a cow 14 weeks to one year old.

3. Types of Meat Pork – meat of swine 7 to 12 months old
Ham – pork leg
Bacon – smoked pork belly meat
Lamb – meat of a young sheep less than two year old.
Mutton- meat of a sheep over 2 years old.
Variety Meats – edible parts of animals other than muscles
Liver, heart, kidney, tongue, etc.

4. Nutrients
Protein – has 8 essential amino acids that help to build, maintain and repair body tissue
B-Vitamins
Niacin – promotes healthy skin and nerves and aids in digestion
B-12 – needed for normal function of body cells and nervous system

5. Nutrients
Iron – carry oxygen to cells and carbon dioxide away from cells
Zinc – form enzymes and insulin
Cholesterol – helps the body form hormones and liver bile for digestion.
Fat – carry Vitamins A, D, E, and K
Fat in meat is needed for flavor and juiciness
Marbling vs. Visible fat

6. Forms of Meat Fresh – ready to cook
Canned – fully cooked and sealed in containers
Frozen – raw or cooked
Cured – fresh meat treated with salt, sugar, spices, and chemically or wood smokes

7. Inspection Meat is inspected for safety. Live animals and carcasses
Round purple inspection stamp
indicates meat in wholesome
Made of harmless vegetable dye.
Visual inspection does not detect harmful microbes

8. Grading Meat is graded for quality.
1. Marbling – flecks of fat throughout the meat. More marbling = more flavor and more tender (higher quality)
2. Maturity – younger animals are more tender.
3. Texture – fine muscle texture = higher quality
4. Appearance – refers to meat color

9. Grade of Beef
Prime – most tender cut of meat; usually served in restaurants
Choice – high quality; good marbling
Select – leaner than choice and cost less
Choice & select are sold in supermarkets
Standard, Commercial, Utility, Cutter, & Canner – lower grades used in manufactured meat products

10. Cooking Meat Destroys harmful bacteria Makes meat tender
Improves the flavor
Improves the appearance

11. Dry Cooking Methods Roasting: Slow oven 325 to 350 F
Large cuts of meat
Cook fat side up, uncovered
Check for doneness – meat thermometer – thickest part with out touching bone or fat
Allow to stand for about 15 minutes before carving

12. Dry Cooking Methods Broil Pan Broil Grill
Cooked under or over a direct heat source
Pan Broil
Cook in a heavy skillet without any fat or liquid
Meat should be 1” or less thick
Grill
Cook on a barbecue

13. Dry Cooking Method Frying Searing
Deep-fry – food submerged in a large amount of fat
Panfry – cook in a skillet in a small amount of fat
Stirfry
Searing
Quickly brown exterior in oil to seal in juices

14. Moist Cooking Methods Braising Stew Small amount of liquid
Tightly covered pan
Low heat
Used for less tender meat cuts
Stew
Cook small cuts of meat covered in liquid, covered
Do not boil – simmer about 2 hours
Helps tenderize meat

15. Tenderize Chemically – enzymes split proteins Mechanically Grinding
Pounding
Scoring
Cubing

16. Storing Meat Fresh – up to three days in the refrigerator Frozen –
purchased frozen meats can be stored in their original packaging
Fresh meats should be rewrapped in moisture-proof material before freezing
Keep meat frozen until ready to thaw
Do not refreeze