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Meat Identification, Chapter 27
Transcript of Meat Identification, Chapter 27
A composition of
4-H Meat Grading Video
Dry Aging Room
Meat cooking techniques
Beef Primal Cuts
Pork Primal Cuts
Two most common elements of meat:
1. Water 2. Protein
The loss of water during processing or cooking is:
S h r i n k a g e
muscles have more connective tissue!
must be removed before cooking. It is too tough and does not breakdown easily.
Why do we like fats in our meats?
Two types of Fat:
This fat is THICK, on the OUTSIDE and keeps the meat from drying out while aging or long cooking times.
This fat is on the inside and is also called
. This is prized for it's addition of flavor in meats.
meat to let it
meats is voluntary. We use grading to measure the
of the meats.
Pounding - mallet
Dicing - small pieces
Grinding - ground up meat
Cubing - cuts small incisions
Jaccard - needlelike punctures
Acidic Marinades - vinegar or citrus
Papain - enzyme from papaya fruit
A measurement of usable meat opposed to fat and bones
Required by the USDA to make sure meat is fit for human consumption
Large sections of the meat carcass
can be broken down into a tender, rich gelatin which adds softness and flavor to the meat.
Pork Grading & Fabrication
Cutting whole chickens or larger subprimal cuts into individual portions.
Preparing for cooking process