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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