Meat Basics
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| How much of a percentage is water in meat? | 75%
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| How much of a percentage is protein in muscle? | 20%
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| How much of a percentage is fat in muscle? | 5%
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| Shrinkage: | occurs when the meat loses water as it cooks
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| Marbling: | is the fat within the muscle tissue (more marbling=tender)
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| Fat Cap: | fat that surrounds muscle tissue
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| Barding: | wrap lean meat with fat such as bacon
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| Larding: | long thin strips of fat or vegetable is inserted into the center of lean meat
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| Muscle fibers: | determine meat's texture and contribute to flavor (you want small fibers)
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| Connective tissue: | muscle fibers bound together by connective tissue. tissue tends to be tough
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| Collagen: | soft, white tissue that breaks down into gelatin and water
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| Elastin: | hard, yellow tissue that doesn't break down during cooking (gristle)
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| Bones: | make up the skeleton of animals. white bone=older animal. young animal=redder bone.
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| Primal Cuts: | sometimes called wholesale cuts, are large cuts separated from animals. foodservice operations buy these.
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| Fabricated Cuts: | smaller portions taken from primal cuts. menu-sized portions
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| Meat Inspection: | Federal Government. 1906 law requires inspection of meat crossing state lines (USDA stamp is required)
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| Quality Grades: | reveals meat's tenderness, juiciness and flavor
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| Yield Grades: | measures the amount of usable meat on beef and lamb. grade 1=best grade 5=lowest (large amount of fat)
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| Fresh meat: | stored in refrigerator 41*F or lower.
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| Frozen meat: | 0*F or lower. Wrap to prevent freezerburn.
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| What is the primal cut and the fabricated cut of the arm bone? | chuck, chuck eye roll steak, top blade steak
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| What is the primal cut and the fabricated cut of the leg or round bone? | top or bottom round, rump, round steak
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| What is the primal cut and the fabricated cut of the back bone or T-bone? | loin, t-bone steak, strip loin steak, tenderloin
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| What is the primal cut and the fabricated cut of the wedge bone? | loin, near round, bottom sirloin, tip steak
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| What is the primal cut and the fabricated cut of the flat bone? | loin, center cuts, sirloin steak
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| What is the primal cut and the fabricated cut of the pin bone? | loin, sirloin steak
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| What is the primal cut and the fabricated cut of the blade bone (neck area)? | chuck, top blade steak
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| What is the primal cut and the fabricated cut of the blade bone (center cut)? | rib, rib eye steak
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| What is the primal cut and the fabricated cut of the blade bone (rib area?) | rib, rib steak
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| What is the primal cut and the fabricated cut of the back and rib bone? | rib loin, back ribs
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| What is the primal cut and the fabricated cut of the breast and rib bones? | brisket, plate, flank, short ribs
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Created by:
alirocks2