Transcript Section 19.2

Section 19.2
Meat Selection and Storage
Types of Meat
 Beef
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From cattle over one year old.
Has a hearty flavor.
The cuts have bright red flesh.
The fat is firm with a white, creamy white, or yellowish color.
 Veal
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From very young calves, one to three months old.
Has mild flavor.
The cuts are light pink in color.
The cuts have very little fat.
 Lamb
 Has a mild, but unique flavor.
 Cuts are bright pink-red color with white, brittle fat.
 Pork
 Has a mild flavor.
 Fresh meat is a grayish-pink color with white, soft fat.
Cuts of Meat
 Wholesale Cuts: Large pieces of meat into which an animal
carcass is divided.
 Examples:
 Flank
 Rib
 Loin
 Retail Cuts: Smaller cuts of meat into which wholesale cuts
are divided for sale to consumers.
 Examples:
 Steak
 Roasts
 Chops
Using Bone Shape to Identify Cuts
 Each wholesale cut has a distinctive bone shape.
Which cuts are lean?
 Beef roasts and steaks
 Pork roasts and chops
 All veal cuts except for ground veal.
 Lamb roasts and chops
Ground Meat
 Ground beef is made from beef trimmings, the meat attached
to the bone.
 By law, ground beef cannot have more than 30% fat by
weight.
 You may also find packages of ground pork, lamb and veal. If
not, you can ask to have the meat ground for you.
Organ Meats
 Variety Meats: Edible animal organs, such as liver and
kidneys.
 Liver is highly nutritious and tender, with a pronounced
flavor.
 Lamb and veal kidneys are tender with a mild flavor. Beef
and pork kidneys are strong flavored and less tender.
 Chitterlings usually refers to the intestines of pigs, but they
may also come from calves. They are thoroughly cleaned and
sold whole in containers.
 Other organ meats include:
 Brains
 Heart
 Tongue
 Tripe (stomach lining of cattle)
 Sweetbreads (thymus gland)
Inspection and Grading
 Meat is inspected before it can be sold by the USDA.
 Meat can also be graded according to standards which
include:
 Amount of marbling
 Age of the animal
 Texture and appearance of the meat
 Common grades for beef:
 Prime: the highest and most expensive grade. The meat is well
marbled with fat. It is tender and flavorful.
 Choice: the most common grade sold in supermarkets. It has
less marbling than prime but is still tender and flavorful.
 Select: contains the least amount of marbling and is least
expensive. It is sometimes sold as a store brand.
 Pork is not graded because the meat is mor uniform in
quality.
 Lamb and veal are also graded. The same grades are used,
except that “Good replaces “Select”.
Processed Meats
 About 30% of the meat produced in the United States is
processed.
 Curing: A method of processing meat using a mixture of
salt, sugar, nitrate, ascorbic acid and water; extends shelf life
and adds distinctive flavor.
 Meat can be processed into products such as:
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Ham
Bacon
Sausage
Cold cuts
 Other processing methods include:
 Drying
 Salting
 Smoking
Storing Meat
 Meat requires cold storage.