This type of cooking methods is best suited for tender, boneless, uniform shaped meatsbut remember to cover to hold in steam and make tender & moist.
What is microwave cooking?
100
This type of meat is from cattle over 12 months of age.
What is beef?
100
The round purple stamp found on wholesale cuts of meat indicating the meat is wholesome and packaged under sanitary conditions
What is the inspection stamp?
100
When buying a boneless cut of meat you should buy this much per serving.
What is 1/4 to 1/3 pound per serving?
100
These are the large cuts of meat shipped to the grocery stores.
What are wholesale cuts?
200
This type of cooking method involves a small amount of fat usually done in a skillet, it is best suited for fairly thin pieces of tender meat, tenderized meat, or ground meat patties.
What is frying?
200
This type of meat is from sheep that is less than 1 year old.
What is lamb?
200
This process is mandatory by the USDA when meat sold crosses state lines.
What is inspection?
200
Cuts from these areas are usually more tender than other cuts and cost more per pound.
What are the rib, short loin and sirloin cuts?
200
Bacon comes from this part of the pigs body.
What is the pork belly?
300
This type of cooking includes frying, panbroiling, grilling, broiling and roasting.
What are dry heat cooking methods?
300
This type of meat is the meat from swine.
What is pork?
300
This process is done in the factory to let the consumer know the quality of the meat cuts they are purchasing, it is completely voluntary.
What is grading?
300
This includes the following information: the type of meat, the wholesale cut, the retail cut, price per pound, net weight, and total cost.
What is information found on a meat label?
300
These are the smaller cuts of meat sold to consumer in the stores.
What are retail cuts of meat?
400
This cooking method is basically "baking" the meat.
What is roasting?
400
This type of meat is from very young beef, usually less than 3 months of age.
What is veal?
400
This grade of meat is the top, best grade given to meat.
What is prime grade?
400
When buying meat with a small bone, you should buy this much per serving.
What is 1/3 to 1/2 pound per serving?
400
Most variety meats are cooked using this cooking method.
What are moist heat cooking methods?
500
This cooking method is done in a small amount of liquid in a tightly covered pan over low heat.
What is braising?
500
This type of meat includes the edible parts of the animal other than the muscles.
What are variety meats?
500
This grade of meat is usually the best that is found in most grocery stores.
What is choice grade?
500
When buying meat with several or large bones you should buy this much per serving.
What is 1/2 to 3/4 pounds per serving?
500
This type of meat is ground with only the fat that was originally attached to the meat before grinding.