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Chapter 10 - Understanding meats and game. After reading this chapter, you should be able to: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,. | Chapter 10 Understanding Meats and Game Chapter Objectives 1. Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods. 2. Explain the use of the federal meat inspection and grading system in selecting and purchasing meats. 3. Explain the effect that aging has on meat and identify the two primary aging methods. 4. Identify the primal cuts of beef, lamb, veal, and pork, and list the major fabricated cuts obtained from each of them. 5. Select appropriate cooking methods for the most important meat cuts, based on the meat’s tenderness and other characteristics. 6. Prepare variety meats. 7. Identify the characteristics of game meats and select the appropriate cooking methods for them. 8. Determine doneness in cooked meat. 9. Store fresh meat and frozen meat to gain the maximum shelf life. Meat is muscle tissue. It is the flesh of domestic animals and of wild game animals. Meat is the largest expense item of a food service . | Chapter 10 Understanding Meats and Game Chapter Objectives 1. Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods. 2. Explain the use of the federal meat inspection and grading system in selecting and purchasing meats. 3. Explain the effect that aging has on meat and identify the two primary aging methods. 4. Identify the primal cuts of beef, lamb, veal, and pork, and list the major fabricated cuts obtained from each of them. 5. Select appropriate cooking methods for the most important meat cuts, based on the meat’s tenderness and other characteristics. 6. Prepare variety meats. 7. Identify the characteristics of game meats and select the appropriate cooking methods for them. 8. Determine doneness in cooked meat. 9. Store fresh meat and frozen meat to gain the maximum shelf life. Meat is muscle tissue. It is the flesh of domestic animals and of wild game animals. Meat is the largest expense item of a food service operation. Composition, Structure, and Basic Quality Factors Composition: Water upwards of 75% Protein – an important nutrient – 20% Fat – 5% of muscle tissue and as much as 30% of carcass Juiciness Tenderness Flavor Carbohydrate Structure Muscle fiber – long, thin muscle fibers bound in bundles. Connective tissue Meats are high in connective if they come from muscles that are more exercised Collagen Elastin Beef, pork, veal, and lamb often consume the largest portion of your purchasing dollar The carcasses of cattle, sheep, hogs, and furred animals consist mainly of edible lean muscular tissue, fat, connective tissue, and bones Muscle Composition Muscle composition gives meat its characteristic appearance Muscle tissue is approximately: 72% water 20% protein 7% fat 1% minerals Marbling (fat) adds tenderness and flavor to meat and is a principal factor in meat quality Inspection of Meats All meat produced for public consumption must be inspected by the USDA .
