Chapter 36 Meat. Objective Explain the nutritional value of meats in the diet. Explain the makeup of meat. Describe cuts and other forms of meat. Explain.

Chapter 36Meat

Objective

• Explain the nutritional value of meats in the diet.

• Explain the makeup of meat.

• Describe cuts and other forms of meat.

• Explain how to select and store meats.

• Describe and demonstrate methods for preparing and cooking meats.

Key Terms

• Cold cuts

• Collagen

• Connective tissue

• Cut

• Doneness

• Elastin

• Grain

• Marbling

• Meat

• Muscle

• Processed meats

• Retail cuts

• Variety meats

• Wholesale cuts

Moo

1000 pound steer does not yield 1000 lbs of beef. On average, that steer yields about

430 lbs. of retail beef cuts sold in the store.

•27 lbs. of Variety meats: brains, sweetbreads, heart, tongue, kidneys, tripe, & liver.

•358 lbs. of hide, hair, bones, horns, hooves, inedible glands and organs.

•183 lbs. fat, bone, waste.

•430 lbs. of retail cuts:

steaks, roasts, ground beef.

It takes about 2 – 2 ½ years from the time a calf is born until it is

ready for the market.

By-Products of Cattle

Hide and Hair: used for leather goods,

shoes, clothing, luggage, wallets,

automobile upholstery

Bones: Bone china, special glue

for plywood

Glands: medicines such as insulin, hormones,

cortisone, chemicals for tires to run cooler,

binders for asphalt in roads

Fat: soap, livestock feed, nitrogen fertilizers

A Cow By Any Other Name….

Cattle - the collective name for all domesticated oxen.

Bulls - male cattle, usually not raised to be eaten.

Calves - young cows or bulls prized for their meat.

Veal – young calves between the age of 2 - 4

months, still milk fed

Cows – female cattle after their first calving,

raised in the U.S. for milk and calf production.

Lamb – is a sheep less than one year old.

Mutton – is a sheep more than two years old.

Pork – is a pig less than a year old.

What is the gestation of cattle?

9 months.. same as humans. They also cycle every 26-28 days again the same as humans do.

Heifers –young cows before their first calving.

Steers – male cattle castrated prior to maturity and principally raised for beef.

Stags – old male cattle, principally used for dog food.

Milk cow

Steer

Liver

Tongue

Chitterlings

BrainsKidneys

Sweetbreads

Variety meats are edible animal organs. They are extremely high in nutrients, but are high in calories and cholesterol also.

Identifying Meat Cuts

• Cut – a specific, edible part of meat, such as a steak, chop or roast.

• Wholesale cuts – large cuts are sold to retail stores.

• Retail cuts – smaller cuts you find for sale.

Meat Label

• Type of Meat

• Wholesale Cut

• Retail Cut

• Net Weight

• Unit Price

• Cost of Package

USDA Grading

• Prime – highest and most expensive.

• Choice – most common grade sold in markets.

• Select – least expensive, sometimes sold as a store brand.

Tenderness

• Mechanical Methods – grinding, pounding, and cutting, tenderize meat by breaking down elastin.

• Acids – chemically softening the collagen and breaking down elastin. Tomatoes, sour cream, yogurt, vinegar, lemon juice.

• Commercial meat tenderizer – spice that may be added to help.

Doneness

• It is important to properly cook meat in order to kill harmful bacteria.

– Put thermometer in meat about 2 inches inside. Do not rest on bone or fat. The temperature should be at least 160 degrees.