Meat, Fish and Poultry

Meat, Fish and Poultry

Meats: Beef, Veal, Pork and Lamb Food Service Occupations II 2015 Beef Preparation 5 classes of beef Steers: castrated male calf; high quality beef and high yield. Heifer: young female that has not birthed a calf; high quality beef but lower yield than steers Cow: female that has birthed at least one

calf; poor quality and yield Stag: Male that is castrated after it is sexually mature; poor quality and not normally used in a commercial kitchen. Bull: sexually mature and uncastrated; meat is never used in the commercial kitchen Classes of beef continued Steers, Heifers and sometimes Stags are used mainly for their beef. Cows are used to birth new calves. Bulls are used to impregnate the cows, so that

they may birth a calf. Beef is the most popular of all edible meats, as more beef is consumed in the US than any other meat. Grading Grading provides standards that meat can be rated by. This is done by the Federal Government Meat is then stamped to indicate it has been inspected and graded

Grades: BEST Prime Choice Select (good) Standard Commercial Utility Cutter and canner

WORST Market Forms Side or quarter: Half or quarter of whole carcass Wholesale: Round, rump, sirloin, flank, short loin, short plate, rib, brisket, shank, square cut chuck Primal: Rib, chuck or shoulder clod, brisket, shank and short plate or navel

Fabricated: Ready to cook, cut for food service use Retail Cuts: What you find in the super market Variety Meats (Beef) Other edible parts of the beef besides the wholesale/primal cuts. Liver Tongue Tripe: muscular inner lining of stomach Sweetbreads: thymus glands

Brains Heart Oxtail: tail of animal Kidney Beef Terms Aging: meat held for a period of time under controlled conditions for the purpose of tenderizing and developing a more pronounced flavor. Dry aging: produces the best results for aging, elements monitored very closely

Grass fed vs. Grain feed: exactly what it sounds like! The animal was either feed with mostly grass or mostly grain. Green meat: meat from a just slaughtered animal, before it is hung to relax or soften Veal Preparation Veal is the meat of young, milk-fed beef calves. Little fat and high moisture Graded by yield and quality

BEST Prime Choice Good Commercial Utility Cull WORST

Veal Market Forms Whole: Entire carcass, with the head, hide and entrails removed Side or quarter: Half or quarter of whole carcass Wholesale: Leg (round), Loin, breast, rack, shoulder, shank Primal: Same as wholesale Fabricated: Ready to cook, cut for food service use Retail Cuts: What you find in the super

market Pork Preparation Pork is normally from a hog that is less than a year old The best pork comes from hogs that are 6-8 months old Pork is the second most consumed meat Pork is often cured (bacon, sausages, etc) Pork Grading Based on quality and yield

U.S. 1: male hogs castrated when young and immature female hogs U.S. 2: young sows (females) U.S. 3: old sows (females) Pork Market Forms Pork is commonly marketed as cuts rather than by quarter, side or carcass, since these cuts have many extra cuts that are not desirable for the commercial kitchen

1/3 of pork is marketed as fresh 2/3 of pork is marketed as cured or smoked Wholesale cuts: Loin, Ham, Bacon, Back ribs, Spareribs, Boston butt, picnic, jowls, feet, hock, back fat, variety Pork Terminology Canadian bacon: smoked loin of pork (not cured) Head cheese: jellied, spiced, pressed meat from the hogs head, in a sausage casing Suckling pig: baby pig, sold whole

Curing: salting of an item to preserve the meat Smoking: low temperature cooking in a smoker with wood Lamb Preparation Lamb comes from immature sheep (about 1 year old), both male and female. Mutton comes from sheet at least 20 months (almost 2 years) old 3 types: Genuine spring lamb: April to July, considered

best Spring lamb: Fall to Winter, Yearling lamb: 12-20 months old (too young for mutton, too old for lamb) Lamb Grading Same as beef Grading provides standards that meat can be rated by. This is done by the Federal Government Meat is then stamped to indicate it has been

inspected and graded BEST Grades: Prime Choice Select (good) Standard Commercial Utility Cutter and canner WORST

Lamb Commercial Cuts Carcass: Entire carcass, with the head, hide and entrails removed Saddle: cut between the ribs, instead of down the spine Wholesale/primal: Leg, loin, rack, breast, shank, shoulder Fabricated: Ready to cook, cut for food service use Lamb Terminology Frenched: meat and fat removed from the

end of the rib bones Crown roast: made from a rib rack, where the ends are Frenched. Then the rack is formed into a circle that looks like a crown Marinating Marinating meats serves two purposes: Flavoring meat Tenderizing meat We often marinate to add flavor to a meat

that lacks flavor (such as pork, which has a very mild flavor) We also use marinades to slightly break down meat in order to tenderize it. This makes the meat easier to chew and digest Cooking Meats In general, most meats are cooked, although there are a few preparations where the meat is kept raw How a piece of meat is cooked is normally based on how tender or tough it is, and what kind of flavor you wish to achieve.

Tough meats need to be cooked low and slow, with a low temperature and a long period of time. This helps to break down the tissues and tenderize the meat. Also cooking in a liquid helps to tenderize meat. Tender meats can be cooked high and fast, with a higher temperature and a shorter period of time. Since the meat is already tender, you can get a better flavor with a higher heat. Examples of Cooking Meats A piece of filet mignon is very tender, so you

would use a high temperature, such as broiling or grilling. A piece of brisket is very tough, so you should use a low temperature, liquid and a long cooking time, such as braising (saut for color, then put in pan with liquid, cover and put in oven for a longer period of time). A beef roast is very tough, so we often cook this piece in a slow cooker, along with some kind of liquid.

Recently Viewed Presentations

  • Wood - McLean County Unit District No. 5

    Wood - McLean County Unit District No. 5

    How strong the wood is. Effects stability of material, gluing properties and finishing. End Grain- Grain on edge of board. Edge Grain- Grain on face of board-Radial . Grain-cut along radius running from center of tree outward (quarter sawing produces...
  • NGLISH 10B, DAY 21 * TUES/WED In yer

    NGLISH 10B, DAY 21 * TUES/WED In yer

    English 10b, Day 21 * Tues/Wedb = Bell Ringer. In yer notebook = 50 words #56:You on the Farm. Imagine that you were living in a totalitarian state similar to the one Orwell describes in Animal Farm.
  • What Sin Has Done for Mankind In This

    What Sin Has Done for Mankind In This

    What Sin Has Done for Mankind. In This Life. After This Life
  • Divide and Conquer Strategy Counting basket of Coins

    Divide and Conquer Strategy Counting basket of Coins

    Divide And Conquer. Divide - break the problem into several subproblems that are similar to the original problem but smaller in size. Conquer - solve the subproblems recursively. Base case: If the . subproblem. size is small enough (i.e., the...
  • HEAD TRAUMA - Calgary Em

    HEAD TRAUMA - Calgary Em

    HEAD TRAUMA August, 22, 2002 Adam Oster PGY2 Dr. Mark Yarema HEAD TRAUMA Outline Epidemiology Biomechanics of HI Minor HI Canadian CT Head Rule future developments Severe HI physiology management issues and controversies future developments Pediatric HI HEAD TRAUMA Epidemiology...
  • cashscience.weebly.com

    cashscience.weebly.com

    Bohr's Model of the Atom. Niels Bohr (1913):-studied the light produced when atoms were excited by heat or electricity. Rutherford's model couldn't explain why unique colours were obtained by atoms of different elements. Bohr proposed that electrons are in orbits...
  • CONFERENCE PROPOSAL EDU 9800 Technology for Research Dr.

    CONFERENCE PROPOSAL EDU 9800 Technology for Research Dr.

    "Determine whether traditional child safety messages are effective or adequate. Examines the three basic premises underlying child safety messages—stranger danger, being a tattletale, and respecting adults—and how they may make children move vulnerable rather than less" (Allen, 1998)
  • Spinel Presentation - faculty.uml.edu

    Spinel Presentation - faculty.uml.edu

    Lustre and diaphaneity. Colour and streak. Cleavage, parting, fracture, and tenacity. Specific gravity. Other properties. Classification-Crystallizes in Isometric (Cubic) System, often Octahedral-Miller Indices are variations of 111 face (looks like block #1)