Meat Inspection
What is the top grade of beef in the US?
Prime
Chuck
Whole animals are fabricated into large sub sections called?
Primals
Fresh meat should be stored at what temperature?
41 F or below.
What moist cooking method is appropriate for meat with a lot of connective tissue?
Braising
What is the lowest grade of beef sold as retail cuts?
Select
Which primal comes from the rear of the cow?
Rump
What is marbling?
Fat content within meat.
Where is meat stored in the refrigerator?
Below RTE foods, near the bottom.
Why do we marinade meat?
To tenderize and add flavor.
Which federal agency is responsible for grading beef?
United States Department of Agriculture (USDA)
Which primal is the most tender?
Loin
What are the two types of connective tissue?
Collagen and Elastin
What is the difference in appearance of frozen and fresh meat?
There usually isn't one.
What temperature is a medium rare steak?
135 F
What are the two USDA grading systems for beef?
Quality and Yield
Which primals provide the main retail steaks that we buy (Ribeye, Strip, Filet, and Sirloin)?
Rib and Loin
What effect does aging have on meat?
Increases flavor and tenderness.
List three criteria to consider when buying meat.
Cost, Freshness, Fat Content
Why do we rest meat after cooking?
For juices to redistribute in the meat.
What characteristics does the USDA use for grading beef quality?
Tenderness, Juiciness, and Flavor
Which primals contain the most connective tissue?
Shanks
List four types of offal.
Liver, Kidney, Sweetbreads, Tripe, Heart, Brain
What are two ways to reduce costs when buying meat?
In-house fabrication and comparing vendors.
What is carry over cooking?
When the meat continues to cook after being removed from the heat.