08-16-2017, 09:55 PM
Meat
One of the costliest item, but also
most profitable food items
Meat Inspection
Inspection is required at several stages
of meat processing to ensure:
Animals are free from disease
Farms are operated according to
appropriate standards for safety,
cleanliness, and health
Meat is wholesome and fit for human
consumption
Grading
Quality is based on:
Overall shape of the carcass
Ration of fat to lean meat
Ration of meat to bone
Color of the meat
Amount of fat present in the lean flesh
Known as marbling in beef
Butchering
A carcass need to cut into manageable
pieces
Sides - carcass split in 2 halves by cutting down
the length of the backbone
Quarters - the side is cut into 2 pieces called the
forequarter and the hindquarter
Saddles - alternative way to cut a carcass into 2
portions (foresaddle & hindsaddle) by cutting
across the belly (usually used for veal)
Quarters or saddles are then cut into primal
cuts
Primal cuts are broken down in subprimal
cuts
These are trimmed, packed, and sold to
restaurants or butcher shops
Subprimals are broken down to:
Fabrication - breaking down the subprimals into
portion-sized cuts by the store or restaurant
Retail cuts -breaking down the subprimals into
smaller pieces at the packing plant
Boxed Meat: meat that is fabricated to a
specific point and then packed and boxed
Making cutlets
1. Trim meat to remove visible fat, tendons, gristle,
silverskin.
2. Cut pieces same thickness & weight.
3. Place meat between 2 layers of plastic wrap.
4. Pound meat using a pounding, pushing motion to
pound cutlets to an even thickness all over. Do not
tear or overstretch meat.
5. Arrange the pounded cutlets on a parchment-lined
sheet pan. Keep cold until ready to cook.
Types of Meat
Flavor, color and texture of meat is
influenced by:
Amount of exercise the muscle receivees
Animal s age
Type of feed it received
The animal breed
Beef
Typically young males (steers) or
females (heifers) as older animals will
be less tender
Specialty beef
Kobe from Japan
Limousin from France
Certified Angus, natural beef, organic beef
from the US
Process that gives meat a darker color, more
tender texture, and fuller flavor
Wet aging is when boneless cuts are vacuum-
packed and stored under refrigeration for
several weeks
Dry aging use for side, forequarter or
hindquarter that are hung in a climate-controlled
area
Aged beef is more expensive due to the
additional processing
Prime, choice, select, standard, commercial,
utility, cutter, canner
Grades lower than select used for processed
meat
Most tender, juicy, and flavorful
Has abundant marbling which enhances flavor
and juiciness
Sold to hotels, restaurants, butcher shops
Excellent for dry cooking methods
Most popular quality
Sold in retail stores
Tender, juicy and flavorful
Less marbling than Prime
Uniform in quality
Becoming more popular because it is leaner
Not as juicy or flavorful
Often marinated before cooking
More often cooked by moist heat methods
Forequarter = 4 primal cuts
Chuck(shoulder)
Use moist heat or combination cooking
methods
Includes roasts, steaks, stew meat, ground
beef
Roast, grill, broil, saute
Sold whole, in small roasts, rib eye steaks
Brisket and Foreshank
Brisket is braised or made into corned beef
When cured and smoked it is used for pastrami
Typically braised or used in stews
Includes short ribs and skirt steak
Ribs are often braised
Skirt steak is cooked by dry heat
Hindquarter = 4 primal cuts
Includes roast and steaks
T-bone, strip, filet mignon, tournedos, & tenderloin tips
Contains portion of the tenderloin
Less tender than loin
Sirloin butt is moderately tough
Roasting, grilling, broiling, sauteing common
cooking methods
Flank steak us usually sold whole
Can be grilled, but often braised and can be
stuffed
Includes the knuckle and the eye of the round
that can be roasted
Most commonly cooked by braising or stewing
Often cubed for stew meat or kebabs
Meat from the bootom round is often ground
for more information about this topic,please follow the link:
http://cherokee.k12.ia.us/Staff/Breyfogl...s/Meat.ppt
One of the costliest item, but also
most profitable food items
Meat Inspection
Inspection is required at several stages
of meat processing to ensure:
Animals are free from disease
Farms are operated according to
appropriate standards for safety,
cleanliness, and health
Meat is wholesome and fit for human
consumption
Grading
Quality is based on:
Overall shape of the carcass
Ration of fat to lean meat
Ration of meat to bone
Color of the meat
Amount of fat present in the lean flesh
Known as marbling in beef
Butchering
A carcass need to cut into manageable
pieces
Sides - carcass split in 2 halves by cutting down
the length of the backbone
Quarters - the side is cut into 2 pieces called the
forequarter and the hindquarter
Saddles - alternative way to cut a carcass into 2
portions (foresaddle & hindsaddle) by cutting
across the belly (usually used for veal)
Quarters or saddles are then cut into primal
cuts
Primal cuts are broken down in subprimal
cuts
These are trimmed, packed, and sold to
restaurants or butcher shops
Subprimals are broken down to:
Fabrication - breaking down the subprimals into
portion-sized cuts by the store or restaurant
Retail cuts -breaking down the subprimals into
smaller pieces at the packing plant
Boxed Meat: meat that is fabricated to a
specific point and then packed and boxed
Making cutlets
1. Trim meat to remove visible fat, tendons, gristle,
silverskin.
2. Cut pieces same thickness & weight.
3. Place meat between 2 layers of plastic wrap.
4. Pound meat using a pounding, pushing motion to
pound cutlets to an even thickness all over. Do not
tear or overstretch meat.
5. Arrange the pounded cutlets on a parchment-lined
sheet pan. Keep cold until ready to cook.
Types of Meat
Flavor, color and texture of meat is
influenced by:
Amount of exercise the muscle receivees
Animal s age
Type of feed it received
The animal breed
Beef
Typically young males (steers) or
females (heifers) as older animals will
be less tender
Specialty beef
Kobe from Japan
Limousin from France
Certified Angus, natural beef, organic beef
from the US
Process that gives meat a darker color, more
tender texture, and fuller flavor
Wet aging is when boneless cuts are vacuum-
packed and stored under refrigeration for
several weeks
Dry aging use for side, forequarter or
hindquarter that are hung in a climate-controlled
area
Aged beef is more expensive due to the
additional processing
Prime, choice, select, standard, commercial,
utility, cutter, canner
Grades lower than select used for processed
meat
Most tender, juicy, and flavorful
Has abundant marbling which enhances flavor
and juiciness
Sold to hotels, restaurants, butcher shops
Excellent for dry cooking methods
Most popular quality
Sold in retail stores
Tender, juicy and flavorful
Less marbling than Prime
Uniform in quality
Becoming more popular because it is leaner
Not as juicy or flavorful
Often marinated before cooking
More often cooked by moist heat methods
Forequarter = 4 primal cuts
Chuck(shoulder)
Use moist heat or combination cooking
methods
Includes roasts, steaks, stew meat, ground
beef
Roast, grill, broil, saute
Sold whole, in small roasts, rib eye steaks
Brisket and Foreshank
Brisket is braised or made into corned beef
When cured and smoked it is used for pastrami
Typically braised or used in stews
Includes short ribs and skirt steak
Ribs are often braised
Skirt steak is cooked by dry heat
Hindquarter = 4 primal cuts
Includes roast and steaks
T-bone, strip, filet mignon, tournedos, & tenderloin tips
Contains portion of the tenderloin
Less tender than loin
Sirloin butt is moderately tough
Roasting, grilling, broiling, sauteing common
cooking methods
Flank steak us usually sold whole
Can be grilled, but often braised and can be
stuffed
Includes the knuckle and the eye of the round
that can be roasted
Most commonly cooked by braising or stewing
Often cubed for stew meat or kebabs
Meat from the bootom round is often ground
for more information about this topic,please follow the link:
http://cherokee.k12.ia.us/Staff/Breyfogl...s/Meat.ppt