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CH 35 Meat


Nutrients in Meat Protein, iron, B vitamins
Four types of meat Beef, veal, lamb, Pork
Cut of meat slice or portion from a specific part of the animal
Wholesale cut large sections or cuts of meat
Retail cuts smaller pieces of meat sold at stores
Marbling flecks of fat found throughout the muscle
Three grades of meat Prime, choice, select
Top grade of meat with marbling Prime
High quality of meat Choice
Meat with less fat and lower cost Select
Method of comparing cost of meat Cost per Serving
Serving of lean meat per pound 3 to 4 servings
Servings of chops per pound 2 to 3 servings
Lean meat meat with lower fat than other meats
Where meat should be stored in the refrigerator bottom or meat drawer
Tender cuts beef ribs, loin and sirloin, all cuts of pork, and ground meat
Less tender cuts beef chuck, stew meat, brisket,
Methods cooking less tender meat stew or braise
Methods of cooking tender cuts of meat broiling and roasting
Marinade soak meat in a mixture of acid and seasonings.
Created by: sueroberts
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