Chapter 19 Meat

2. Chapter 19Meat Part 3 The Preparation of Food Revere

3. Objective • List factors affecting the selection of meats.

4. Types of Meat • Beef comes from cattle over 12 months old. • Veal is very young beef. • Pork is the meat of swine. • Lamb is the meat of young sheep. • Variety meats are edible parts of an animal other than the muscles. USDA

5. Inspection and Grading • Federal inspectors must inspect all live animals and carcasses for meat and meat products shipped across state lines. • Animal carcasses may be voluntarily graded for quality to assure consumers the meat has met standards that predict taste appeal. USDA

6. Quality meats have firm to medium-firm, creamy white fat. Marbling—flecks of fat throughout the lean portion of meat—indicates tenderness of a meat cut. How does marbling affect the nutritional value of meat? Characteristics of Fat

7. Location of Meat in the Animal • Rib and loin cuts are tender. They come from muscles that receive little exercise along an animal’s backbone. • Leg and shoulder cuts are less tender. They come from muscles of the animal that receive more exercise.

8. Meat Label Information • Kind of meat, wholesale cut, and retail cut • Weight • Price per pound • Total cost

9. Deciding How Much Meat to Buy 1. Consider the amount of meat per serving. (Boneless cuts yield more servings per pound.) 2. Multiply by the number of people being served. 3. Add the amount of leftover meat desired. USDA

10. Objective • Describe how to properly store meats to maintain their quality.

11. Refrigerate prepackaged meats in original wrappers and cooked meats in tightly covered containers. For longer storage, rewrap meats in moisture- and vaporproof paper and freeze. What are the correct refrigerator and freezer temperatures for meat storage? Storing Meat Agricultural Research Service, USDA

12. Objective • Describe the principles and methods of cooking meat.

13. Using too high a temperature when cooking meat can result in excessive cooking losses. The type of meat and desired degree of doneness determine the correct internal temperature of meat. How should you determine the internal temperature of cooked meat? Controlling Temperature courtesy of National Pork Board

14. Factors that affect cooking time when preparing meat include cooking temperature size and shape of meat cut desired degree of doneness Controlling Time

15. Roasting – cook meat uncovered in a slow oven. Broiling – cook meat under a direct heat source. Grilling – move coals to the side and place meat in the center of a covered grill. Panbroiling – cook meat uncovered in a heavy skillet without fat. Frying – cook meat in a small or large amount of fat. Dry Cooking Methods

16. Moist Cooking Methods • Braising – brown meat slowly then cook it in a small amount of liquid over low heat. • Cooking in liquid – cover meat with water or stock and simmer in a covered pot. courtesy of National Pork Board

17. Objective • Prepare meats by moist and dry cooking methods.

18. Store meat at or below 40°F. Thoroughly wash hands, cutting boards, and utensils after they have touched raw meat. Use a thermometer to make sure cooked meat has reached a safe internal temperature. What other food safety tips should you follow when cooking meat? Cooking Meat Safely

19. You have corned beef brisket, veal loin chops, Canadian bacon, and ground lamb in the freezer. Describe how you will prepare one of these meat cuts as part of a lunch menu and another as part of a dinner menu. Apply It!

20. Key Question How will you select, store, and prepare meat to be sure your family’s entrees are tender, flavorful, and attractive?

21. Other Questions to Consider • What nutrients does meat provide in the diet? • What guidelines should be followed when cooking meat in a microwave oven? • How should frozen meat be cooked?