Types of Meat
Smallest animal used for meat
What is Lamb?
Sides of beef
What are Halves?
Sold to better restaurants
What is Prime?
Suspension Muscles/Tender Cuts
What is Cuts for Dry Heat Methods
Pans for frying and browning
What is non-stick pans?
Meat from older sheep
What is Mutton?
110 lbs of meat
What are Quarters?
Firm texture
What is Texture of prime?
Locomotion muscles/tough cuts
Cuts for Moist Heat Methods
Trim all visible fat
What is what to do before cooking?
Meat of steers or heifers
What is Cattle?
Large subdivisions sent to grocery stores for further cutting
What are Wholesale cuts?
Most in demand by customers
What is Choice?
Braising, Simmering, and Stewing
What is Moist Heat Methods?
Cuts from round or loin sections?
What is where to choose cuts?
Meat of swine
What is Pork?
Individual cuts of meat sold to consumers
What is Retail Cuts?
For thrifty shoppers
What is Select?
Roasting, Broiling, Pan-broiling, Pan-frying, Stir-frying
What is Dry Heat Methods?
Surface of chilled meat soups and stocks
What is where to skim fat?
Brain, Liver, Kidney, Heart, Tongue, etc.
What is Edible Organs?
Chuck, loin, rib, round
What are the Main retail cuts
Marbling, age of animal, texture, apperance, conforation, cutability
What is factors affecting meat grades?
Low to moderate temp.
What is temp. for coagulate muscle tissue?
Limit portion sizes to...
What is 2, 3oz servings per day?