The Internet belongs to everyone. Let’s keep it that way.

Protect Net Neutrality
Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

MEAT CUTS

No description
by

Anya Mabbott

on 7 March 2017

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of MEAT CUTS

Meat Cuts
Trimming
Dicing
Skinning
Slicing
Stuffing
Tying
New Vocabulary
You have 10 minutes. Google each of these words and write their culinary definitions into your books
BEEF
POULTRY
PORK
LAMB
Beef
WHAT IS COLLAGEN?
Collagen is a long, stiff protein that is the most common protein in mammals.
Collagen is strong because the fibers are twisted around each other to form a rope. This is what makes it hard to break down.
The more collagen there is in a piece of meat, the tougher it is to cut and to chew.
Collagen is soluble in water and when it is cooked with moist heat, it becomes gelatin.

PORK FACTS
Pork is the most widely consumed meat in the world
The average person will eat 28 pigs in their lifetime
It is generally more tender than beef because pigs are slaughtered at a younger age than cows so their muscles are less developed
There are around 1 billion pigs in the world at any one time, with China housing more than half of that number
Pigs do not have sweat glands and pale pigs risk sunburn, hence they roll in mud to keep themselves cool
Pork tenderloin cuts are almost as lean as skinless chicken breasts
Scientists believe that pigs are one of the most intelligent animals, ranking close behind apes and dolphins

WHICH LEADS US TO ETHICAL ISSUES....
WHAT MAKES MEAT TOUGH?
Weight-bearing muscles contain higher amounts of
collagen
than muscles that aren't used as frequently.
Cows and pigs have higher amounts of collagen in the legs, chest, and rump.
TASK:
What are moist heat methods of cooking?
Extension:
What are 2 beef cuts that would require this method of cooking?
TASK:
You are to research MARBLING.
What is it?
Why is it important?
CREATE A GUIDE TO COOKING THE BEST, MOST DELICIOUS, TENDER, MOUTH WATERING PIECE OF STEAK. What cut would you use and why?
Lamb
WHAT IS LAMB?
The meat of young sheep, in their first year, is known as lamb, whereas mutton is a term used for the meat of adult sheep.
Being rich in high-quality protein and many vitamins and minerals, lamb can be an excellent component of a healthy diet.
VOCABULARY - KEY TERM
PRIMAL CUT
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering.
Lamb primal cuts:
Leg
Loin
Rack
Chuck
Task:
Research a different cut of meat for each Primal cut zone. Find out what part of the animal it comes from, how tender it is and how to cook it.
Pork
Around 1.3 billion pigs are slaughtered annually for meat worldwide. The majority of these are in East Asia, particularly China, which rears around half of the world’s pigs. This is followed by the EU, North America, Vietnam and Brazil. The majority of pigs are reared for meat and a smaller number are kept for breeding.
Whilst some pigs are kept free-range and in back yards in many developing countries, at least half of the world’s pig meat is produced from intensive systems.
Create a poster encouraging people to purchase organically farmed pigs instead of intensive farmed
Chicken
Task: Life sized carcass
Full transcript