MEATS
Jan 08, 2016
MEATS
Objectives
Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came
from; Explain the yield and quality grades of meat; Describe the influence grade has on preparation procedures and
retail price; List signs and causes of meat spoilage; and Judge a class of meat cuts.
A. Identify the differences between beef, pork, and lamb cuts
•Beef: Cherry Red color, white fat, larger size
•Pork: Pale pink color and white fat
•Lamb: Darker red color, white fat, small size
B. Diagram and identify the wholesale cuts of beef, pork, and lamb
Chuck
Plate
Loin
RoundFlank
Shank
Brisket
Rib
BEEF
Loin
SideHam
Should
er
Jowl
Pork
ShoulderLeg
Rib
Breast
Loin
Lamb
C. List retail meat cuts and identify the wholesale cut that it came from
T Bone Steak7 Bone Steak/Roast
Eye Steak
Brisket
Round Steak/Roast
Flank Steak
Short RibsCross Cuts
Jowel
Should
er
Loin
HamSide
Jowel
Bacon
Ham
Loin Chop
Boston Blade
ShoulderRib
Breast
Loin
Leg
Breast
Loin ChopRib Chop
American Style Roast
Arm Chop
Meat Cuts
Draw THREE diagrams to represent the major meat cuts fromBeefSwineLamb
D. Explain the yield and quality grades of meat
Quality Grade: based on two factors:
1- Maturity of the carcass
- determined by observing bone and cartilage.
2- Amount of Marbling
“Marbling”- intramuscular fat or flecks of fat in the lean muscle that gives it taste
How Age is Determined
Young carcasses have cartilage “buttons” Old carcasses have bones that are
completely ossified
Marbling Grades
PRIME CHOICE SELECT
MARBLING GRADES:
PRIME
Moderately Abundant Slightly Abundant
Modest
MARBLING GRADES:
CHOICE
Small
Slight
MARBLING GRADES:
SELECT
Seven Quality Grades:
1-Prime 4-Standard
2-Choice 5-Commercial
3-Select 6-Utility
Prime
Choice
Select
Standard
Utility
Commercial
Prime 1 in 26
Upper 2/3 of Choice 1 in 19
Lower 1/3 of Choice 1 in 7
Select 1 in 5
Standard 1 in 2
Prime 1 in 26
Upper 2/3 of Choice 1 in 19
Lower 1/3 of Choice 1 in 7
Select 1 in 5
Standard 1 in 2
What does a quality Grade mean?
Quality Grade
Odds of having a
poor steak
Yield Grade
measure of the boneless, closely trimmed retail cutalso known as “cutability”a scale of 1 to 5 is used to judge Yield
- 1 is the highest, 5 is the lowest
E. Describe the influence grade has on preparation procedures and retail price
Retail Price: Consumers are willing to pay a higher price for higher quality meat.
VS
Meat with little marbling is tougher and therefore needs to be cooked at a lower temp over a long period of time.
Cooking Procedures Meat with more
marbling is more tender and can be cooked at a higher temperature
F. LIST SIGNS AND CAUSES OF MEAT SPOILAGE
Meat is considered “spoiled” when it is unfit for human consumption.
The major causes of spoiling are:
MicroorganismsBacteriaYeastMold
Signs of Meat Spoilage
Odor
Slime
Mold Growth
Discoloration
What is being done to prevent meat spoilage?
Have there been large scale spoilage outbreaks?
In the fast food or restaurant industry?
Find and document an article that discusses Meat Spoilage
Type a ONE PAGE summary of the article Include the TITLE, DATE PUBLISHED, &
AUTHOR!
How to Judge Meat Cuts
Observe and Rank According to: Highest amount of lean meat Least amount of exterior fat
Highest content of intramuscular fat or “Marbling”
vs
vs
G. Judge a class of meat cuts
I PLACE THIS CLASS:\
______ - ______ - ______ - _____Reasons:
1st PlaceI place #4 at the top of the class because: It has
the most meat and marbling, with the least amount of fat
2nd Place#3 places 2nd because: It has a good amount of
meat, but slightly less marbling and more fat than #4.
3rd Place#1 places 3rd because: It has less meat and much
less marbling than #3 and #4. 4th Place#2 places last because: It has the least amount of
meat and the most fat.
23 14
Official Cuts: 3 - 6 - 3
Place a class of pork chops
Official Placing 4 – 1 – 3 – 2Official Cuts 4 – 6 – 3
FFA Application:Meat Evaluation and Technology
•Meat Cut ID•Written Test
•Quality and Yield Grading•Carcass placing•Team Activity