I. TYPES OF MEAT

A.A. BeefBeef

-mature cattle over 1 year old-mature cattle over 1 year old

-meat is deep, bright red with -meat is deep, bright red with creamy white fatcreamy white fat

--marbelingmarbeling; flecks of fat throughout the meat, gives meat its flavor and juiciness

B. Veal -from immature cattle, 4-8 weeks old -meat has little fat, pink color

I. TYPES OF MEATC. Lamb -young sheep up to one year old -delicate flavor, tender

D. Mutton -from older sheep -strong flavor

E. Pork -from swine (pigs) -raw meat is grayish pink color -cook until well done to avoid trichinosis

F. Variety Meats-organ meats

-liver, kidney, heart, tongue,

tripe, sweetbreads

-extremely perishable

II. NUTRIENTS

• Protein• B vitamins• Iron• Servings/ day= 2-3

III. GRADING MEATSA. Beef, veal, lamb are graded (pork is all the

same quality so it is not graded)B. Grades Assigned by USDA (US dept. of

Agriculture) Prime- top grade. Sold mostly to restaurants Choice- high quality. Sold in grocery stores Good- least expensive, less flavor than top

two grades

IV. MEAT TANDERNESS

A. GradeB. Location on animal- tougher cuts are

from parts that get the most exercise. Most tender are from along the backbone area

C. Bone shape

V. Storage

A. In coldest part of refrigerator B. Use variety, ground meats within 2-3

days of purchaseC. Store in original wrapping- rewrap if it

is in paperD. Freeze for later use- label and date

VI. MEAT SPOILAGE INDICATORS

A. Brown, gray colorB. Off-odorC. Slippery, slimy surface

VII. CHANGES DURING COOKING

A. Becomes more tenderB. Brings out natural flavorC. Improves texture and appearanceD. Develops pleasant color and

aroma

VIII. COOKING MEATS(tenderness is clue to cooking method)

A. Tender cuts use dry heat cooking method

B. Less tender need moisture and slow cooking to make them more tender

C. Variety meats- moist heat

•Bake (roast) •Broil •Grill •Panfry

• Stewed-cooked in liquid

• Braised-cooked in small amount of liquid

• Pressure Cooker