gisslen 10

75%

abiyt 20%

about 5%

• juiciness from the marbling
• tenderness - marbling separates muscle fibers
• flavor - a fatter piece of meat tastes meatier

only a small amount, but important for the Maillard reaction and browning

meat is comprised of muscle fibers (in bundles) and connective tissue

• 1. muscles that are used a lot
• 2. older animals

• 1. collagen
• 2. elastin

• long slow cooking in the presence of moisture turns collagen into gelatin and water
• acids dissolve collagen
• enzymes break down tissues as meat ages
• tenderizers are enzymes that are added to meat

nothing; it must be removed or mechanically breaking up the fibers

inspection is a guarantee of wholesomeness, not of quality or tenderness. It means that the animal was not diseased and the meat is clean and fit for human consumption.

Inspection is required by US law. Done by the USDA. Passing is indicated by a round stamp.

• grading is a designation of quality
• grade is indicated by a shield stamp
• grading is not required by law
• based on texture, firmness, and color of lean meat, the age of the animal, and the marbling

• applies to beef and lamb
• a measure of how much usable meat in proportion to fat they have. Meatiest grade is 1. Fattest grade is 5.

Pork is graded 1 to 4, but is usually sold already cut and trimmed.

• prime
• choice
• select
• standard
• commercial
• utility
• cutter
• canner

• prime
• choice
• good
• standard
• utility
• cull

• prime
• choice
• good
• utility
• cull

pork used in food service is not graded

green meat is meat which has not had enough time to soften after slaughter and rigor mortis. It is tough and relatively flavorless.

enzyme action continues in muscle tissue even after greening is done. Aging tenderizes the flesh and develops flavor. Generally done by holding meats under controlled cool conditions.

beef and lamb can be aged because their fat protects the carcasses from drying and bacteria. veal has not fat and is not aged. Pork does not need to be aged.

• wet aging
• dry aging

meat aged in vacuum packaging. this keeps the meat wet during aging and protects the meat from mold and bacteria and weight loss.

• must be refridgerated.
• vacuum packed meats lose more weight during cooking than dry aged meats

• dry aged meats are not packaged or wrapped during aging, and are exposed to air on all sides under controlled conditions.
• may lose 20% of weight due to drying
• more expensive process - space, time, trim losses

Institution Meat Purchase Specifications

• the whole animal, minus entrails, head, feet, and hide
• pork comes with feet and hide
• requires skill and labor to break down

through the backbone into sides. Sides are cut between the 12th and 13th rib to create the forequarter and the hindquarter.

veal is divided in half between the 11th and 12th ribs to create the foresaddle and the hindsaddle.

lamb is cut between the 12th and 13th rib or after the 13th rib to create the foresaddle and the hindsaddle

pork is cut directly into primal cuts

primal cuts are the primary divisions of quarters, foresaddles, hindsaddles, and carcasses

• they are small enough to be manageable in many food service kitchens
• they are still large enough to allow for a variety of cuts for different uses or needs
• are easier to utlized completely than quarters or halves

fabrication is the dividing of primal cuts into smaller cuts and trimming

• 100 fresh beef
• 200 fresh lamb and mutton
• 300 fresh veal and calf
• 400 fresh pork
• 500 cured, cured and smoked, and cooked pork products
• 600 cured, dried, and smoked beef products
• 700 variety meats and edible by-products
• 800 sausage products
• 11 fresh goat

• chuck
• rib
• loin (short loin and sirloin)
• round
• shank
• brisket
• short plate
• flank

• shoulder
• rib
• loin
• sirloin
• leg (round)
• shank
• breast
• flank

• neck
• shoulder
• rib
• loin
• sirloin
• leg
• foreshank
• hindshank
• breast
• flank

• jowl
• boston butt
• loin
• clear plate / fat back
• ham
• foot
• spareribs
• picnic shoulder

• 1. to help identify meat cuts
• 2. for boning and cutting meats
• 3. for carving meats

• shoulder clod
• triangle
• boneless inside chuck
• chuck tender
• chuck short ribs
• cubed steaks
• stew meat
• ground chuck

use moist heat

• boneless brisket and corned beef brisket
• ground beef

use moist heat

• stew meat
• ground beef

use moist heat

• rib roasts (prime rib)
• rib steaks
• short ribs

use moist heat

full tenderloin

use dry heat

• club steaks
• T-bone steaks
• porterhouse steaks
• strip loin
• strip loin steaks
• short tenderloin

use dry heat

• top sirloin butt
• bottom sirloin butt
• butt tenderloin

use dry heat

• flank steak
• ground beef

use moist heat (except flank steak cooked as London broil)

• knuckle (sirloin tip)
• inside (top) round
• outside (bottom) round
• eye of round (part of outside round)
• rump
• hind shank

can use both moist and dry heat

• shoulder roasts
• shoulder chops
• stew meat
• ground lamb

can use both moist and dry heat

• riblets
• breast
• stew meat
• ground lamb

use moist heat

• rib roasts (rack)
• crown roast
• ribs chops

use dry heat

• loin roast
• loin chops

use dry heat

• leg roast
• leg chops
• sirloin chops
• shank

• shoulder roasts
• shoulder chops
• shoulder clod steaks
• cubed steaks
• stew meat
• ground veal

can use both moist and dry heat

• boneless breast
• cubed steaks
• ground veal

use moist heat

shank cross-cuts

use moist heat

• rib roast
• rib chops

can use both moist and dry heat

• saddle (loin roast)
• loin chops

can use moist and dry heat

• leg roast
• scaloppine or cutlets
• shank cross-cut (osso buco)

use moist heat

• fresh and smoked picnic
• hocks
• ground pork
• sausage meat

use moist heat

• butt steaks
• shoulder roasts
• daisy (smoked)
• ground pork
• sausage meat

can use both dry and moist heat

• loin roast
• loin and rib chops
• boneless loin
• country-style ribs
• canadian-style bacon (smoked)

can use both dry and moist heat

• fresh ham
• smoked ham
• ham steaks

can use both moist and dry heat

bacon

can use both moist and dry heat

Spareribs

use moist heat

• fresh and salt fatback
• salt pork
• lard

jowl bacon

can use both moist and dry heat

no specific cut

use moist heat

• 1. meat cutting skill of your staff
• 2. how much work and storage space is available
• 3. can you use all the cuts and trim
• 4. best cost per portion after figuring in labor costs

• the item name
• IMPS/NAMPS number
• grade
• weight range
• state of refrigeration
• fat limitations

the process of exposing foods to radiation to kill bacteria, parasites and other potentially harmful organisms

• 1. tenderizes connective tissue if moisture is present and cooking is slow
• 2. toughens protein

• 1. high heat toughens and shrinks protien and results in moisture loss. Low heat should be used for moist cooking.
• 2. broiling is quick enough for some meats
• 3. roasts cooked at low temperatures have better yields than those at high heat
• 4. liquid and steam are better conductors of heat: they penetrate faster. if moist cooking, simmer, not boil

on tender cuts except for long roasting

they are the most tender cuts

beef and lamb: roast, broil, grill

veal and pork: occasionally braised to preserve juices; can saute or pan-fry veal chops

beef - used mostly for braising. Not very tender and very lean. if roasted, roast rare; inside (top) round is preferred.

veal, lamb pork - tender enough to roast.

beef - tougher cut that is usually braised.

veal, lamb, pork - most often braised, but yound enough to be roasted or cut into chops for broiling. do not produce attractive slices

• these are the least tender cuts, almost always cooked with moist heat.
• desireable for braising and simmering

beef flank steaks can be broiled if they are cooked rare and cut into thin slices

can come from any primal cut. usually made from trimmings.

ground and cubed can be cooked dry or moist because they have been mechanically tenderized

stew meat si cooked with moist heat

• 1. fat content
• 2. developing flavor
• 3. preventing excessive shrinkage and nutrient loss
• 4. developing appearance

will often need to compromise

• larding -- injecting solid fat into the meat
• barding - tying a slice o' fat over meats
• basting - pouring liquid fats over the meat

don't work.

• searing does not prevent moisture loss
• sealing via boiling may prevent moisture moisture loss, but will not prevent shrinkage

when proteins have reached the desired degree of coagulation as indicated by internal temperature

when connective tissues have broken down enough for the meat to be palatable. Almost always "well done"

• For red meats:
• rare - thin layer of cooked (gray) meat,; red interior
• medium - thicker area of grey, pink interior
• well done" gray throughout

• white meat:
• changes to white or off-white
• veal and pork are generally cooked until well done

• color change cannot be used
• juice color is also not reliable

the most accurate method is temping

• beef (rare, medium, well): 130, 140-145, 160
• lamb 130, 145, 160
• veal --, 145-150, 160
• pork --, --, 165-170

internal temperature continues to rise after the meat is removed from teh heat source.

• small cuts may rise 5 degrees; large roasts may rise as much as 25 degrees
• usual range is 10 to 15 degrees

remove roasts from the oven when internal temperature is 10 to 15 degrees lower than desired final internal temperature.

meats should rest after cooking to allow proteins to relax and carry-over cooking to process

let roasts stand 15 to 30 minutes before slicing.

small size of steaks and chops makes thermometers impractical. a skilled cook depends on his/her sense of touch

meat cooked by moist heat is almost always well done

• 1. internal fat more= jucier
• 2. gelatin more=juicier
• 3. protein coagulation less = juicier

• also known as offal
• organs and glands that don't form a part of the dressed carcass of meat

• glandular meats:
• liver
• kidneys
• sweetbreads
• brains

• muscle meats:
• heart
• tongue
• tripe
• oxtails

• calf's liver is prized because it is tender and delicate in flavor
• usually pan-fried, sauteed or broiled

beef liver is darker, stronger in flavor, and tougher. also pan fried, broiled, braised

pork liver is available, generally used in pates and sausages

• veal and lamb are most popular
• usually sauteed and broiled
• beef kidneys are tougher and more strongly flavored - often braised
• pork livers are not often used

• sweetbreads are the thymus glands of calves and young beef animals (teh gland disappears as the animal ages)
• considered a delicasy
• mild in flavor, delicate in texture
• usually braised or breaded and sauteed in butter

• delicate in flavor and texture
• calf brains are most usually used
• very perishable
• very fragile