Lab 3063
Meats
Wash hands and use gloves. You will be eating these samples!
1. Total weight of cut ______________________
2. Name of the retail cut ______________________
3. Name of the wholesale cut taken from ______________________
4. Estimate the degree of marbling ______________________
5. Estimate the Quality grade ______________________
6. Estimate the yield grade ______________________
7. All fat weight ______________________
8. Weight of bone and cartilage ______________________
9. Weight of lean meat ______________________
10. Using the figures above; figure the % of each of the following:
a. Total fat trim ________% c. Total lean meat ________%
b. Total bone trim ________% d. Edible portion ________%
11. This steak cost ________________ per pound. Therefore, how much have you paid
for:
a. Fat ________
b. Bone ________
c. Lean _______
12. What is the total cost of this steak? ______________________
13. What is the cost per pound of this closely trimmed boneless steak?
__________________
Bonus:
If I were to take only this lean portion and cure and jerk it into beef jerky, what would I
have to charge for a 5 ounce piece of jerky? Hint, 80% smoking loss.