Meats and Offal Chapter 13. Objectives Define the term meat, and identify the four basic animals...
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Transcript of Meats and Offal Chapter 13. Objectives Define the term meat, and identify the four basic animals...
![Page 1: Meats and Offal Chapter 13. Objectives Define the term meat, and identify the four basic animals from which meat is derived Explain the importance of.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649ccc5503460f94995467/html5/thumbnails/1.jpg)
Meats and Offal
Chapter 13
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Objectives
• Define the term meat, and identify the four basic animals from which meat is derived
• Explain the importance of The Meat Buyer’s Guide and IMPS system
• Summarize the USDA’s system for grading meat
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Objectives (cont’d.)
• Identify the most commonly used grades of meat for beef, veal, lamb, and pork
• List the products classified as offal or variety meats
• Identify the four categories of sausages
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Meats
• Meat is animal flesh prepared for eating– Includes muscles and fat as well as organ
meat and sausage– Sold and categorized by animal of origin
• Texture of muscle fibers determines the tenderness of the meat– Fat content, age, and size are also factors
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Buying and Storing
• North American Meat Processors Association (NAMP) has created The Meat Buyer’s Guide– Divided into sections by animal– Includes pictures of the major cuts– Each cut has a unique identifying number
• Known as institutional meat purchase specifications (IMPS) codes
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Buying and Storing (cont’d.)
• Considerations when buying meat– Available cuts and grades– Menu needs– Available storage
• Meat shipped across state lines must be inspected by the USDA
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Buying and Storing (cont’d.)
• USDA meat grading program– Quality grades for beef, veal, and lamb
• Meats are available in many different forms– Primal cuts (approx. 1/8 of the animal)– Subprimal (smaller roasts, rounds, ribs)– Portion cuts (steaks) are most expensive
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Beef
• Beef is meat from domesticated cows
• Two types of grades– Quality grade
• Level of flavor, fat, juiciness, and tenderness in the carcass
– Yield grade• The amount of usable meat in the carcass
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Beef (cont’d.)
• Marbling– The amount of fat in the muscle
• USDA quality grades for beef– Prime
• Sold to upscale restaurants
– Choice• Available to most restaurants and grocery
stores
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Beef (cont’d.)
• USDA quality grades for beef (cont’d.)– Select
• Leaner than choice or prime; less marbling
– Standard and Commercial• Lowest quality for restaurants and groceries
– Utility, Cutter and Canner• Used by food manufacturers to make ground
beef, hot dogs, and other processed meat food
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Beef (cont’d.)
• Yield grades– Range from 1 to 5– Indicates percentage of usable meat– Only important if purchasing carcasses or
primal cuts
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Veal and Calf
• Veal is meat from a young cow– 16 to 18 weeks of age– By-product of the dairy industry
• Forms of veal include calf, bob-veal, and special-diet veal
• One of five grades is assigned based on quality and proportion of the lean meat
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Lamb
• Most lamb is from animals less than one year old
• Five grades available– Prime and Choice available for retail sale– Good, Utility and Cull are used for food
processing
• Mutton is meat from older lambs
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Pork
• Pork is meat from young pigs
• In past 30 years, pork producers have modified pig feed– Producing meat that is leaner and sweeter
• Two grades: acceptable and unacceptable– No quality grades
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Offal (Variety Meats)
• Edible, nonmuscular parts of slaughter animals– Red offal (heart, tongue, lungs, liver)– White offal (brains, marrow, testicles, feet)
• Includes meat mixtures such as sausage
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Buying and Storing
• Variety meats are more perishable than other meats
• Sausages should be smooth and evenly colored, not sticky
• Dried sausage should have a pleasant odor and be covered with a bloom
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Heart
• Very little importance in contemporary cuisine
• Stringy meat– Heart of calves, lambs, and chickens are
small and tender– Pigs heart is moderately tender– Beef heart is strongest tasting
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13.10b Diagram showing where offal, or variety meats, come from on pork
13.10a Diagram showing where offal, or variety meats, come from on beef
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Liver
• Red offal that comes from domesticated animals, poultry, game and certain fish– Liver from young animals is more tender – Calf’s liver is most sought after– Color should be pinkish to reddish brown– Should be shiny with a pleasant smell– Foie gras is fattened duck or goose liver
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Tongue
• Tongue has a thick membrane– Should be removed after cooking
• Beef tongue has very strong taste
• Calf’s tongue is very tender
• Can be refrigerated for one or two days– Deteriorates rapidly
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Sweetbreads
• Thymus gland from lambs and calves
• Gland has two parts– Central lobe called heart sweetbread– Two outer lobes known as throat
sweetbread
• Has a delicate taste
• Extremely perishable
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Brains
• Brains of sheep and lambs are most delicate and sought-after
• Cow brains are firmer
• Pork brains are seldom eaten
• Purchase only from reputable dealers who had access to animals when they were alive, to verify origin
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Calf Kidneys
• Kidney is a type of red offal
• Pork and sheep kidneys have one lobe– Those of calf and beef have several
• Kidney of young animals is tender and flavorful
• Choose plump, firm, shiny kidneys that do not smell of ammonia
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Tripe
• Tripe is made from the stomachs of cows and lambs– Usually blanched before it is sold
• Choose white or cream colored tripe that has a pleasant odor
• Can be poached for one to two hours and then sautéed or fried
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Sausages
• Hundreds of types of sausages are available on the market
• Germans make the most sausage
• Most made from lean and fatty cuts of pork, but some sausages are made from beef, lamb, veal, and other meats
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Sausages (cont’d.)
• Natural and synthetic casings are used
• Types of sausages– Small fresh sausages– Small cooked sausages– Large cooked sausages– Dried sausages
• Raw, but salted, fermented, and then dried
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Ham
• Originally referred to pork from the hind leg of a hog
• Turkey ham is turkey thigh meat
• Sold in fresh, cook-before-eating, fully cooked, picnic, and country varieties
• May be stored differently according to its method of curing and preservation
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Summary
• Beef, veal, lamb, and pork are the most commonly available meats
• The Meat Buyer’s Guide includes specification codes for many cuts of meat
• There are eight USDA quality grades for beef; five for veal and lamb
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Summary (cont’d.)
• Offal is the term for variety meats that include animal organs; many types exist
• Sausage is a meat mixture encased in natural or artificial casing
• Ham comes in a variety of forms