Today you will learn
how to…
List factors affecting the selection of meats
Describe principles of cooking meat
Describe how to store and prepare meats.
What is Meat?
• Meat is the edible portions of mammals.
• In the U.S., the major meat-producing
animals are cattle, swine and sheep.
• You need 2-3 servings from the meat
group per day.
• Each serving is a total of 5-7 oz.
Nutritional Value of
Meat
The amount of fat meat
contributes to the diet depends on
the quality of the meat.
Meats are good sources of: iron,
phosphorus, copper, thiamin, riboflavin,
and niacin
Where’s
the
Beef!?
Where’s the Beef!?
• Beef comes from mature cattle over 12
months of age.
• Beef is usually bright, cherry red in color
with white fat.
• They are classified according to age and
sex.
Beef
• It’s the largest animal used for food.
• Wholesale cuts are the sides cut into quarters
and then into smaller pieces.
• Retail cuts are wholesale cuts still cut into
smaller pieces at the grocery store.
Ground beef
• Ground beef - contains only the
fat originally attached to the
meat before grinding.
• Hamburger - can have extra fat
added to it during grinding.
Other Meats
• Veal - a very young
beef. Cattle less than
3 months of age.
• Pork - meat of a
swine. Swine that
are 7-12 months old.
• Lamb - meat of
sheep. Sheep less
than 1 year old. Small
animal used for meat.
• Variety Meats - the
edible parts of the
animal other than the
muscles. EX) liver,
heart, kidney,
tongue, and
sweetbreads.
Inspection and
Grading
• Federal inspectors must examine all meat
and meat products shipped across state
lines.
• The USDA (US dept. of Agriculture)
oversees the grading program.
• Graded based on marbling, maturity,
texture and appearance.
The USDA shield assures
consumers meat has met certain
standards of quality
Storing Meat
• Freezer Storage:
– Type of Meat
–
–
–
–
–
–
Luncheon meat
Ham
Ground meats
Pork cuts
Lamb
Beef
• Refrigerator
Storage:
– Type of Meat
•
•
•
•
Fresh meat cuts
Ground meats
Variety meats
Leftover cooked
meats
Cooking Meat
• Using too high of a cooking temp can result in
cooking losses.
– Fat, water and other unstable substances that
evaporate from the surface of the meat.
– Causes meat to shrink, and decrease in size and
weight.
Don’t have a probe thermometer handy to judge
your meat’s level of doneness? Experienced chefs
often test steak doneness by feel.
As meat cooks it firms up (cooking protein causes
it to tighten and expel moisture). By using your
hand as a reference, you can tell how cooked your
meat is by how it springs back when pressed.
Beef Cookery
Methods
• Frying
– Cooking in Fat
• Deep Fat Frying
• Pan Frying
• Dry Heat Methods
– Tender Cuts
•
•
•
•
Roasting
Broiling
Pan-broiling
Stir-Frying
• Moist Heat
Methods
– Less Tender Cuts
• Braising - brown in
small amounts of oil,
add liquid and cover.
Simmer unitl tender.
• Cooking in Liquid
– Boiling
– Steaming
– Simmering
Taco Casserole
Mini Sliders
Day 1:
1. Brown beef, onions, peppers and seasoning
in a skillet on your stovetop
2. Place biscuits in bottom of a greased
casserole dish and press into thin crust
3. Pour your meat mixture onto your crust
4. Top with optional toppings
5. Label your K# and P#
6. Store in cooler
Day 2:
Bake…eat and
enjoy!