Meat Flashcards
Veal
young calf 3 weeks to 3 months
Lamb vs. Mutton
lamb is less than 14 months
mutton is older
what are the primal cuts of beef?
chuck, sirloin, loin, flank, round, brisket, plate, rib
what pigment containing protein affects the color of meat
myoglobin
what are the two purposes of nitrites
keep processed meat from turning brown and as a preservative
four methods used to check for doneness
thermometer, touch, color change, time/weight charts
carry-over cooking
the heat on the outside of the meat heats the inside after the heat source has been shut off
the 4 dry heat preparation methods
roasting, broiling and grilling, pan-broiling, frying
the 4 moist heat prep methods
braising, simmering or stewing, steaming, microwaving
difference between braising and stewing
braising uses less than an inch of liquid while the meat should be fully submerged in liquid when stewing
How long should fresh meat be stored in the refrigerator? What about ground meat?
3-5 days
2 days
How long can meat be kept frozen? What about ground beef?
6-12 months
3 months
What are the primal cuts of pork?
loin, shoulder butt, picnic shoulder, leg, side
difference between pigs and hogs?
pigs are less than 3 months; hogs are older
What are some cuts from the short loin
T-bone steak, tenderloin steak, porterhouse steak
