Meat

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.

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.

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

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

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

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

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

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

Cooking Meat

• Destroys harmful bacteria

• Makes meat tender

• Improves the flavor

• Improves the appearance

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

Dry Cooking Methods

• Broil– 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

Dry Cooking Method

• Frying– 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

Moist Cooking Methods

• Braising – 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

Tenderize

• Chemically – enzymes split proteins

• Mechanically– Grinding– Pounding– Scoring– Cubing

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