ANIMAL FOODS
Meat- the edible portion of mammals which
contains muscle, fat, bone, connective tissue,
and water (includes meat from cattle, swine,
and sheep)
Poultry- domesticated birds used for meat
and eggs including chicken, Cornish hens,
turkey, goose, and duck
Fish- a fresh or saltwater animal with
backbones, fins, gills, and usually scales
TYPES OF MEAT
A. Cattle- meat of steers or heifers
1. Beef- cattle over 1 year when slaughtered
2. Veal-cattle 3 to 14 weeks when slaughtered
3. Calf-cattle 14 weeks to 1 year when slaughtered
4. Bright cherry red color with external layer of fat
*Marbling- flecks of fat spread throughout the lean;
indicative of flavor and tenderness; also means more
saturated fat, cholesterol, and calories
TYPES OF MEAT
B. Pork- the meat of swine
a. Hogs or pigs not more than 1 year of age when
slaughtered
b. Grayish pink/rose color with well-marbled
exterior
*Curing- treating pork with salt, sugar, spices,
chemicals; improves keeping qualities and results
in a taste change
TYPES OF MEAT
C. Sheep
1. Lamb- the smallest animal used for meat
a. Animals not more than 14 months of age when
slaughtered
b. Pinkish/red color with fine texture
2. Mutton- meat from older sheep
a. Slaughtered over the age of two years
b. Dark red color with layer of cream-colored exterior fat
TYPES OF MEAT
D. Variety Meats
1. Edible Organs
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Brain
Liver
Kidney
Heart
Tongue
Tripe (stomach lining)
Sweetbreads
TYPES OF MEAT
2. Other Edible Parts
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Jowls
Feet
Ears
Snout
Chitterlings (cleaned
intestines)
TYPES OF CUTS
Whole Carcass
Halves- “sides of beef”
Quarters
TYPES OF CUTS
Wholesale Cuts- large subdivisions sent to
grocery stores for further cutting
TYPES OF CUTS
Retail Cuts- individual cuts of meat sold to
consumers
INSPECTION
Meat is from healthy animals and slaughtered
under sanitary conditions
Free from contamination and safe to eat at
the time of inspection
Mandatory- all meat sold must pass
inspection; paid with tax dollars (USDA)
State Inspection- sold within state
Federal Inspection- sold between states
GRADING
Voluntary service paid by meat processors;
cost is passed on to consumers in price
Provides information relating to
taste/palatability of meat
GRADING
A. Factors Affecting Meat Grades
1. Marbling
2. Age of Animal
3. Texture
4. Appearance
5. Conformation- amount of bone/lean
6. Cutability- amount of fat/lean
USDA GRADES
Prime
– Well marbled
– Firm texture
– Bright color
– Limited supply
– Sold to better restaurants
USDA GRADES
Choice
– Slightly less marbling than Prime
– Most in demand by consumers
USDA GRADES
Select
– Less fat/older animal
– Less juicy
– Less flavorful
– For thrifty shoppers
USDA GRADES
Standard/Commercial
– Not found in commercial outlets
– Used in processed meats
MEAT TENDERNESS
A. Indicators/Clues
1. Location of Cut on Animal (see wholesale cuts)
• Suspension Muscles- muscles which do not receive
exercise; tender muscles; dry heat cooking methods
• Locomotion Muscles- muscles which are exercised in
moving the animal; tough muscles; moist heating
methods
MEAT TENDERNESS
FORESHANK
& BRISKET
SHORT
PLATE
FLANK
SIRLOIN
SHORT
LOIN
CHUCK
RIB
Wholesale Beef Cuts: Blue=Locomotion Muscles
Green=Suspension Muscles
ROUND
MEAT TENDERNESS
2. Bone Shapes
Round Bone
Blade Bone
Rib Bone
T Bone
Wedge Bone
Round Bone
Breast Bone
3. Degree of Marbling
MEAT TENDERNESS
Tenderizing Methods
1. Chemical
2. Mechanical
a. Grinding
b. Cubing
c. Scoring
d. Pounding
3. Cooking in Liquid (simmering/stewing)
4. Marinating
PRINCIPLES OF MEAT COOKERY
Cooking meat improves its flavor, changes its
color, tenderizes it, and destroys harmful
organisms
Use low to moderate temperature to
coagulate muscle tissue yet prevent
toughening
Avoid overcooking to prevent a shrunken, dry
product which is missing essential moisture
COOKING METHODS
A. Moist Heat Methods (locomotion
muscles/tough cuts)
1. Braising
2. Cooking in a Liquid (simmering/stewing)
– Wholesale Cuts- (chuck, foreshank and brisket,
short plate, flank, round)
– Bone Shapes- (blade, round)
COOKING METHODS
B. Dry Heat Methods- Suspension Muscles/Tender
Cuts
1.
2.
3.
4.
5.
Roasting
Broiling
Pan-broiling
Pan-frying
Stir-frying
– Wholesale Cuts- (Rib, Short Loin, Sirloin)
– Bone Shapes- (Rib, T-bone, Wedge)
NUTRITIONAL CONTRIBUTIONS
Protein
– Tissue builder
– Reserve energy supply
– Complete source
NUTRITIONAL CONTRIBUTIONS
Minerals
1. Iron- combines with Protein to form hemoglobin
2. Zinc- forms enzymes and insulin
3. Phosphorus- works with Calcium to form strong
bones and teeth
NUTRITIONAL CONTRIBUTIONS
Vitamins
1. B-Complex (Thiamin, Niacin, Riboflavin)- need
for mental health and digestion
2. Vitamin B6- strong immune system
3. Vitamin B12- maintains a good blood supply
NUTRITIONAL CONTRIBUTIONS
Fat
– Insulates and protects body
– Concentrated energy supply
– Saturated source
MEAT STORAGE
Fresh meat
– Coldest part of refrigerator
– Cover loosely
– Not to exceed 4 days
– Ground meat not to exceed 2 days
Frozen meat
– Remove original wrap
– Store in moisture-vapor proof wrap
MEAT LABELS
Name of type of meat appears first
Name of wholesale cut appears second
Name of retail cut appears last
HEALTHY COOKING TIPS
Choose cuts from the round and loin sections
Limit portion sizes to two 3-ounce servings per
day
Trim all visible fat before cooking
Broil or grill meats
Use non-stick pans when frying and browning
Skim fat from surface of chilled meat soups
and stocks
GELATIN
An incomplete protein manufactured by the
meat industry
Cooking softens the connective tissues by
turning collagen into gelatin
Gelatin is used to turn liquids into jelly-like
solids
THE END