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Chapter 36: Meats

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  • Are all processed meats ready to eat?
    No, some of them have to be cooked like bacon or sausage.
  • Smaller cuts that are found for sale in a retail store
    Retail cuts
  • How is pork graded?
    It's not, pork is more uniform than beef.
  • How long can variety meats be stored fresh?
    24 hours
  • Describe how to marinate meat.
    Use an acid, oil, seasonings.
  • List a cooking method that is done for less tender cuts of meat.
    Pressure-cooking, braising, slow-cooking
  • Describe the roasting cooking method.
    Used for tender cuts of meat, done in a shallow roasting pan
  • Thin, white, transparent tissue found in tendons, between muscle cells. When cooked, it turns into gelatin.
    Collagen
  • Edible organs and extremities of beef, veal, lamb, and pork.
    Variety meats
  • Name two nutrients in meat.
    Iron, zinc, phosphorous, thiamin, riboflavin, niacin, and B Vitamins
  • Why does the interior of packaged beef have a bluish tint?
    It hasn't had oxygen on it yet.
  • Tough, elastic, yellowish. Found in ligaments and blood vessel walls.
    Elastin
  • This act required all meat shipped across state lines to be inspected for wholesomeness
    Federal Meat Inspection Act
  • Who grades meat?
    USDA
  • This type of ground meat has 15-20% fat.
    Ground chuck
  • Define select grading.
    Least amount of marbling, least expensive, sometimes sold as the store brand.
  • What standards are meat graded to?
    Amount of marbling, age of animal, texture and appearance of meat
  • A specific, edible part of meat
    Cut
  • What determines the tenderness of a cut of meat?
    How much the animal has used that muscle
  • Processed slices of cold meat and poultry
    Cold cuts
  • Lengthwise direction of muscle
    Grain
  • This type of ground beef has the least amount of fat.
    Ground sirloin
  • This type of ground beef has the most fat, is least expensive, and shrinks the most when cooked.
    Ground beef
  • How much of beef produced is used for ground beef?
    45%
  • The edible muscle of animals.
    Meat
  • What percent of meats produced in the United States if processed?
    35%
  • How can you test for doneness?
    A meat thermometer, an infrared thermometer
  • Define choice grading.
    Most common grade sold. Less marbling than prime, but still flavorful and tender.
  • What is marbling?
    Small, white flecks of fat
  • How can less tender cuts of meat be tenderized?
    Grind, pound, cut. Acids also tenderize meat
  • Define prime grading.
    Highest and most expensive grade. The meat is well marbled, tender, and flavorful.
  • These cuts are sold to retail stores
    Wholesale cuts
  • List the three ways that meats can be processed.
    Cured, smoking, cooking
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