BEEF and PORK

What is MEAT?

• Meat is the edible portion of mammals. The major meat producing animals are:– CATTLE– SWINE– SHEEP

Nutrients found in MEAT

• Protein-– Essential for tissue building and repair

• IRON

• Other Minerals

BEEF

• Comes from mature cattle (over 12 months of age)

• Has a distinct flavor and firm texture

• Usually bright red in color with creamy, white fat

• This color indicates that it is SAFE to eat

Ground Beef vs. Hamburger

• Ground beef and hamburger are not the same thing!

• Ground beef has ONLY the fat originally attached to the meat before grinding.

• Hamburger can have extra fat added to it during grinding.

PORK

• The meat of swine

• Comes from animals that are 7-12 months of age

• Because the animals are so young, most pork is very TENDER!

VARIETY MEATS

• The edible parts of the animal OTHER than the muscles

• Usually inexpensive

• Rich source of vitamins and minerals– Ex: liver, heart, kidney, tongue of beef, veal,

lamb, and swine

INSPECTION of Meat

• Federal inspectors must examine all meat and meat products shipped across lines.

– Inspect both live animals and carcasses

• Quality grades for meat are based on four factors:

1. Marbling

2. Maturity

3. Texture

4. Appearance

What is MARBLING?

• Refers to the flecks of fat through the lean

• Cuts with more marbling are:– Juicy– Flavorful– Tender– Likely to receive higher quality grades

Location of Meat in the Animal

• Bone shape can tell you the part of the animal from which meat was cut.

• The location of the meat indicates TENDERNESS.– Muscles receiving little

exercise are the most tender.

TENDERNESSThe tenderness of a meat gives you a clue

about how to cook it!

• TENDER:– Cook by dry heat methods: broiling, roasting– Can be identified by a T-bone, rib bone, flat

bone, or wedge bone

• LESS TENDER:– Can be cooked by moist heat methods:

stewing, braising

How much meat should you buy?

• Depends on:– # of people you are serving– How much fat, gristle, and bone are in the

meat

STORING Meat

• Store in the COLDEST part

of the refrigerator!

• Use within 3-4 days- ground meats should be used within 2 days

• You can freeze meat for longer storage-– If you put meats in the freezer, rewrap them in

moisture-proof and vapor-proof paper.

COOKING Meats

• Cooking meats destroys harmful bacteria that can be present in RAW meat.

REMEMBER: The only accurate way to check meat for doneness is with a MEAT THERMOMETER! (inserted into the thickest part of the muscle)

What’s IN Meat?

• Meat is made up of:– Muscle tissue– Connective tissue

• Made up of two proteins: elastin and collagen• Elastin is very tough and elastic, so it should be

pounded or ground to break it up.• Commercial tenderizers can break down collagen

– Fat