FOODS 2

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Beef

• FOODS 2
• Mrs. Raterman

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Types of Meat

• 1. Beef comes from mature cattle over 12
  months of age.
• Wholesale cuts a large cut of meat shipped to a
  retail grocery store or a meat market.
• Retail cuts a smaller cut of meat taken from a
  larger wholesale cut and sold to consumers in
  retail stores.
• Ground beef fat content cannot be more than 30

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Types (continued)

• 2. Veal comes from young cattle less than 3
  months of age.
• Very little fat light pink color and a delicate
  flavor.

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Inspection and Grading

• All meat shipped across state lines must be
  examined.
• Quality grades based on marbling, maturity,
  texture, and appearance.
• Marbling flecks of fat throughout the lean
  portions seen as little white streaks or drops.

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Top 3 USDA Grades for Beef

• USDA Prime the highest grade tender, juicy,
  and flavorful greatest marbling, served in fine
  restaurants and some meat stores.
• USDA Choice high quality good marbling,
  slightly less than prime found in retail stores.
  Sufficient marbling for taste and tenderness.
• USDA Select has the least marbling lower cost.
  Leaner, not as juicy, tender, or flavorful.

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Grades
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Grades
Prime Choice Select
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Beef Cuts
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Beef Cuts
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There are basically two types of meat dark and
white

• Red, or dark meat is made up of muscles with
  fibers that are called slow-twitch. These muscles
  are used for extended periods of activity, such
  as standing or walking, and need a consistent
  energy source.
• The protein myoglobin stores oxygen in muscle
  cells, which use oxygen to extract the energy
  needed for constant activity. Myoglobin is a
  richly pigmented protein. The more myoglobin
  there is in the cells, the redder, or darker, the
  meat.

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Dark Meat Cont.

• When dark meat is cooked, myoglobin's color
  changes depending on what the meat's interior
  temperature is. Rare beef is cooked to 140 F,
  and myoglobin's red color remains unchanged.
• Above 140 F, myoglobin loses its ability to bind
  oxygen, and the iron atom at the center of its
  molecular structure loses an electron.

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White Meat

• White meat is made up of muscles with fibers that
  are called fast-twitch. Fast-twitch muscles are
  used for quick bursts of activity, such as
  fleeing from danger. These muscles get energy
  from glycogen, which is also stored in the
  muscles.
• White meat has a translucent "glassy" quality
  when it is raw. When it's cooked, the proteins
  denature and recombine, or coagulate, and the
  meat becomes opaque and whitish.

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White Meat

• Cows and pigs are both sources of dark meat,
  though pig is often called "the other white
  meat." Pigs' muscles do contain myoglobin, but
  the concentration is not as heavy as it is in
  beef.
• Chickens have a mixture of both dark and white
  meat, and fish is mainly white meat.

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Tenderizing Meat

• External treatments can be applied to meats to
  increase their tenderness. These include the use
  of enzymes, salts, acids, and mechanical methods
  such as grinding or pounding.

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Enzymes

• Enzymes are sprinkled on meat, which is then
  pierced with a fork to drive the enzymes below
  the surface.
• Sold as salt or liquid mixtures that contain
  papain from papayas, bromeline from pineapples,
  ficin from figs, and rhyozyme from fungi.

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Salts

• Brining meat (that is, putting meat into a
  salt-water solution) adds moisture to the meat.
  Brining adds salt and water to the cells so that
  When the meat is cooked and water is squeezed
  out, there is still water left in the cells
  because water was added before cooking.

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Acids

• Marinades
• Vinegar, wine, and lemon, tomato, or other fruit
  juices.
• Not only tenderize meat but add flavor
• Meat should be cut into small pieces, such as
  teriyaki or kabobs.

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Mechanical Tenderization Electronic Stimulation

• Meat can be tenderized mechanically by a number
  or methods, including, grinding, cubing,
  needling, and pounding.
• A electric current is passed through the carcass
  after slaughtering.