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Foods

Foods. Meats Notes. Meat. The edible portion of mammals. Includes: Fat Bone Connective Tissue Water. Beef. Comes from mature cattle over 12 months old. Usually bright , cherry red in color if fresh. All red meats are excellent iron sources. Veal.

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Foods

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  1. Foods Meats Notes

  2. Meat • The edible portion of mammals. • Includes: • Fat • Bone • Connective Tissue • Water

  3. Beef • Comes from mature cattle over 12 months old. • Usually bright , cherry red in color if fresh. • All red meats are excellent iron sources.

  4. Veal • Very young beef that comes from cattle that is less than 3 months old. • Movement is restricted so very little muscle develops. • Little fat has developed because of young age.

  5. Grinding • A tenderizing method that breaks down elastin in meat. • Elastin is the tough, connective tissue.

  6. Types of Ground Meat • Ground Beef—lowest in fat. Has only the original fat that was there before grinding. • Hamburger Meat—has extra fat added during grinding. • 80/20—80% meat and 20% fat. • 93/7—93% meat and 7% fat.

  7. Fat Content • The fat content of both ground beef and hamburger can’t be more than 30%. • Look for “loin” or “round” in the name if you are looking for lower fat content. • Broil foods to reduce fat as you don’t add as much fat during the cooking process.

  8. Marbling • The flecks of fat in muscle tissue. • Indicates the tenderness of a cut of meat. • More marbling=more tender

  9. Cooking Meat • Refrigerate immediately • Wash and sanitize cutting boards • The number of servings depends on the amount of fat, gristle, and bone in the meat. • Cook ground meats to 165 and non ground to 145.

  10. Cooking Meat (continued) • Broil—cook under direct heat. Good for tender cuts, like ribeye steak. • Braise—cook in a small amount of liquid in a tightly covered pan over low heat. • Helps tenderize a shoulder or rump roast. • Simmer tough cuts in liquid. Ex: corned beef. • Sausage and bacon can be cooked in the microwave

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