Meats
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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;

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Meats

Meats


Objectives

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

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

B. Diagram and identify the wholesale cuts of beef, pork, and lamb

BEEF

Loin

Rib

Chuck

Round

Plate

Flank

Brisket

Shank


Meats

Pork

Loin

Side

Ham

Shoulder

Jowel


Meats

Lamb

Rib

Loin

Shoulder

Leg

Breast


C list retail meat cuts and identify the wholesale cut that it came from

C. List retail meat cuts and identify the wholesale cut that it came from

Eye Steak

T Bone Steak

7 Bone Steak/Roast

Brisket

Round Steak/Roast

Short Ribs

Cross Cuts

Flank Steak


Meats

Loin Chop

Loin

BostonBlade

Side

Ham

Ham

Shoulder

Bacon

Jowel

Jowel


Meats

Rib Chop

Loin Chop

Arm Chop

Rib

Loin

Shoulder

Leg

Breast

American Style Roast

Breast


D explain the yield and quality grades of meat

D. Explain the yield and quality grades of meat

  • Quality Grade: based on two factors:

    1- Maturityof the carcass

    - determined by observing bone and cartilage.

    -Young carcass=soft bone with pearl white cartilage

    -Old carcass= Low amounts of cartilage and hard bones

    -older carcass= less tender meat

    2- Amount of Marbling

    “Marbling”- intramuscular fat or flecks of fat in the lean muscle that gives it taste


Seven quality grades

Seven Quality Grades:

Prime

1-Prime4-Standard

2-Choice5-Commercial

3-Select6-Utility

Commercial

Choice

Select

Utility

Standard


E describe the influence grade has on preparation procedures and retail price

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


Meats

Cooking Procedures

  • Meat with more marbling is more tender and can be cooked at a higher temperature

  • Meat with little marbling is tougher and therefore needs to be cooked at a lower temp over a long period of time.


F list signs and causes of meat spoilage

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:

  • Microorganisms

  • Bacteria

  • Yeast

  • Mold


Signs of meat spoilage

Signs of Meat Spoilage

  • Odor

  • Slime

  • Mold Growth

  • Discoloration


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