Meats Flashcards
Explain how the meat’s muscle fiber is related to the texture (1 example)
Muscle fibers in meat determine the texture and contribute to flavor
(Small fibers = smooth texture
Large fibers = coarse texture)
Ex: Ham has a course texture with tough, large fibers
Why does meat develop flavor as it ages? (After dead)
Aging meat is done in a controlled environment with strict humidity and temperature conditions. These (aging) conditions make the MEAT FIBERS BREAK DOWN, tenderizing and flavoring the meat
List the guidelines for storing and handling frozen meats
Frozen meats: freezer at 0°f (-18°C) or below.
1. Never freeze meat in containers. 2. Always wrap in air-tight, moisture proof packaging to prevent freezer burn (causes meat to spoil)
3. Label and date.
4. Meats should always be thawed under refrigeration, not the counter.
Name the Primal cuts of pork
Loin, picnic shoulder, Boston butt, belly, ham
(LPBBF)
Name the Primal cuts of lamb
Shoulder, shank, rack, loin, leg
(SSRLL)
Name the Primal cuts of veal
Shoulder, foreshank, rack, loin, leg
(SFRLL)
Name the Primal cuts of beef
Beef: chunk, brisket, loin, rib, round
(CBLRR)
What is a primal cut?
Primal Cut: (whole-sale cut) large, primary piece of meat separated from the animal
What is a fabricated cut?
A smaller portion taken from Primal cuts (menu-sized portion)
Name the fabricated cuts of pork
Pork: pork chops, pork belly, sausage
Name the fabricated cuts of lamb
Lamb: roasts, lamb rack, rib chops
Name the fabricated cuts of veal
Veal: ribeye, tenderloin, medallion
Name the fabricated cuts of beef
Beef: t-bone steaks, filet mignon, top round
Irridation
Exposed to medium amounts of radiation
Explain why irridation is used to process meat
It delays spoilage by destroying cells that cause it and kills microorganisms. It greatly enhances food safety.
High-heat cooking
(Broiling, grilling)
Can toughen proteins and dry out meat over extended periods of time. It’s USED FOR TENDER CUTS of meat like tenderloins and strip steaks.
Low-heat cooking
(Braising, stewing)
The BEST method FOR preparing LARGE CUTS of meat. It DOES NOT SHRINK the MEAT because moist heat, in the form of steam or liquid, PENETRATES the MEAT MORE QUICKLY than dry heat
Why is testing internal temperature of meat important?
It’s the best way to determine a meat’s doneness
Steps of taking internal temperature
- Insert thermometer at angle (thickest part)
- Avoid fatty areas
- Avoid bone
- Hold for 15 secs
Name two cooking methods that can be used with meat
Barding & Larding
Barding
Wrap meat with fat (e.g., bacon) before roasting. A few minutes before doneness, you remove the meat from the oven, unwrap the fat, put the meat back in, and allow the surface of the meat to brown
Larding
Long thin strips of fat or vegetables are inserted into the center of the lean meat. Adds moisture and visual appeal
Why does meat shrink when it is cooked?
Too much cooking makes meat dry. Shrinkage happens when the meat loses water as it cooks. The longer it is cooked, the less it’ll weigh
Collagen
Soft, white tissue that breaks down into gelatin and water during slow, moist cooking processes
Elastin
Hard, yellow tissue that does not break down during cooking
What is connective tissue composed of?
Collagen & Elastin
Why is meat graded according to quality?
Quality grading is a means to measure differences in the quality of meat you purchase. This type of grading shows meats tenderness, juiciness, and flavor (determines market price)
What information does yield grade provide?
Yield grade measures the amount of usable meat on beef and lamb
Curing
Preserving pork with salt, sugar, spices, flavoring, and nitrates
Name the three types of dry-cured pork
Pickle curing, injection curing, sugar curing
Pickle curing
Pork submerged in brine (pickling liquid) until the mix completely penetrates the meat
Injection curing
Brine (salty ahh water) is injected directly into the meat
Sugar curing
Pork covered with a seasoned, sweet brine that contains brown sugar or molasses
Explain how knowing the fat content of a cut of meat helps determine the cooking method
In general, if meat is high in fat, do not add additional fat while you cook. Adding fat will make the final product oily or greasy
Compare doneness and color with the type of meat
(Colour changes when cooked)
- red meat > grey when cooked
- light meat > pink > white > tan
Pork and Veal > white > tan
Explain reasons for fresh meat discoloring in the refrigerator. What might’ve caused this?
- Oxidation
- Bacterial growth
- Improper storage
- Temperature fluctuations
Oxidation
Turns meats browner due to oxygen
Bacterial growth
(Refrigerator temp too high/ meat not stored properly)
Bacteria can grow, leading to discoloration
Improper storage
If meat was not stored properly or exposed to air, it can be discolored due to DEHYDRATION or OXIDATION
Temperature fluctuations
(Malfunctioning fridge/ leaving it open too long)
Can discolor & spoil the meat
Cooking method(s) used when a meat cooked gets lighter? Why?
Grilling or broiling.
These high-heat cooking methods commonly make meats lose moisture, resulting in a decrease in weight.
Which meats out of pork, lamb, veal, and beef have the lowest fat? Why?
Beef & Veal > more emphasis on Veal
1. Veal: low fat (hasn’t developed same fat stores as cattle)
2. Beef: moderate fat (depends on cut)
3. Pork: moderate - high fat
4. Lamb: high fat (practically unedible)
Pork
Hogs < 1yr old
Veal
Calves < 9 months old
Lamb
Sheep < 1yr old
Beef
Flesh of cow, bull, or ox
Dry Curing
Rubbing in the cure into the meat by hand
Equalization curing
Method that uses a calculated amount of salt cure mixture for a given amount of meat
Describe marbling
1 of the 2 types of FAT in meat, fat WITHIN the MUSCLE TISSUE
What is the effect of marbling on meat?
The amount of marbling affects the meat’s…
- tenderness
- taste
- quality
In general, more marbling = more tender & flavorful meat
