MeatsOverview

Culinary Arts

Bellwork

Answer the follow question in your notebook or on a sheet of paper.

 What meats do you enjoy

eating? How do you like them to be prepared?

Be Prepared to Share Your Answers

Objectives Define terms related to meats. Restate the main nutrient received from meat

and its functions in the body. Identify names of meat obtain from different

animals. State the difference between tender and less

tender cuts of meat. Identify methods for tenderizing meats. Identify information provided on a meat label. Determine safe methods for thawing and

cooking meats.

Terminology

Tender Cuts of Meat- Cuts of meat obtained from the least exercised part of the animal.

Less Tender Cuts of Meat- Cuts of meat obtained from the area of the animal receiving the most exercise.

Veal- Meat from a calf.

Terminology

Marbling- Marbling, also called intramuscular fat, refers to white flecks and streaks of fat within the lean sections of meat.

Marinade- A seasoned, often acidic, liquid used to tenderize meat. The process of soaking foods in this liquid is called marinating.

Protein You need 5-7 oz. from the

meat, poultry, fish, dry bean, egg and nut group daily.

Protein is the main nutrient found in meat.

The main functions of protein are: Build and repair muscle

tissue Replace muscle tissue Make antibodies

Livewell360.com

What is the major nutrient obtained from eating

meat and the nutrients functions in the body?

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The Animal and the Meat Meat from a steer is called beef Meat from a calf is called veal Meat from a pig is called pork Meat from a young sheep is

called lamb Meat from a mature sheep is

called mutton Meat from chicken, turkey or

fowl is called poultry Liver, brains or heart is

referred to as variety meats or offal

Match the Meat to the Animal

Beef CalfVeal Liver, brains or heartPork Young SheepPoultry Chicken, turkey or

fowlLamb PigMutton Mature SheepVariety Meats Steer

Match the Meat to the Animal-KEYBeef CalfVeal Liver, brains or heartPork Young SheepPoultry Chicken, turkey or

fowlLamb PigMutton Mature SheepVariety Meats Steer

Meats

Meat come from the muscle of the animal. It is government inspected for

wholesomeness Locomotion meats

Tough Support meats

Tender Most nutritious Best flavor Costs the most

Meats

Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness. Marbling is so named because the streaks of fat resemble a marble pattern.

Methods to Tenderize MeatsYou can produce tenderness in less

tender cuts of meat by Marinating with acid Pounding Moist heat cooking Commercial tenderizers Grinding Scoring

Meat Labeling

Meat label Kind of meat Primal

wholesale cut

Retail cut

Thawing Meats

Steaks are thinner cuts while roasts are a thicker cut

Fresh meats will usually last in the refrigerator for 2 to 4 days.

The safest way to thaw frozen meats is in the refrigerator

Next best way is by microwaving OR under cold running water

Name two safe methods for thawing meat.

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Cooking Meats

A thermometer is the best way to ensure properly cooked meat.

A thermometer should be placed in the center of the meat, away from the fat and bone.

Cooking methods Dry heat Moist heat

Undercooked ground beef can result in E. coli.

Serving Meats Boneless meat

provides 4 servings per pound

Some bone or fat provides 2 to 3 servings per pound

Large amount of bone or fat provides 1 to 2 servings per pound

ClosureWhat is one tip to follow

when cooking meats?

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