G10 Different kinds of meat and its source Flashcards
meat from domesticated pigs
typically high in fat
commonly slaughtered one year or less of age to ensure tender cuts
pork
collective name for all domesticated oxen
Cattle
meat from cattle over one year old
Beef
male cattle
usually not raised to be eaten
Bulls
young cows or bulls prized for their meat
Calves
female cattle after first calving raised principally for milk and calf production
Cows
male cattle castrated prior to maturity and principally raised for beef
Steers
entire beef carcasss can range in weight from
500-800 pounds
225-360 kg
flesh of a young calf
4-5 months old
cause of its age, its considered by some to be the finest meat
Veal
cows must calve before they begin to give milk
meat of calves under the age of nine months
most veal comes from calves slaughtered when they are 8-16 weeks
Veal
Veal is _ in color than beef
lighter
Veal has a _ delicate flavor
more
Veal is generally more tender
Young veal has a _ texture
firm
young veal is _ in color
light pink
young veal has very _ fat
little
iron in the food begins to turn the young anima;s meat
_
red
meats of domesticated sheep
Its texture is a direct result of what it consumes and the age at which it is slaughtered
Lamb
a young lamb that has not been fed grass or grains
Spring Lamb
lamb is slaugtered at an early age, quite tender and can be prepared by almost any cooking method
lamb carcass generally weighs between
41 to 75 pounds
20 to 35 kg
meat from deer/goat
Chevon
beef rare beef medium beef medium well beef well done ground beef pork
stage of doneness
red, juices, blood, soft, jelly-like
very rare
stage of doneness
raw red portion of meat is small, around is pink brown outer surface, juices are red
rare
interior portion is rich and pink
meat is plump and firm
medium rare
modified rose, pink juices are less
medium
pink color dissapears, juices are clear, gray, firm to touch
medium well
gray inside and out, shrunken, little or no juice appear, brown and dry
well
