PDF-[READ] - Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of

Increase your meat counter confidence with this musthave companion for cooking beef pork lamb and veal with more than 300 kitchentested recipesPart cookbook part handbook organized by animal and its primal cuts Meat Illustrated provides essential information and techniques to empower you to explore options affordable cuts like beef shanks instead of short ribs lesserknown cuts like countrystyle ribs leg of lamb instead of beef tenderloin for your holiday centerpiece and recipes that make those cuts shine Meat is a treat we teach you the best methods for centeroftheplate meats like satisfying ButterBasted RibEye Steaks spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust meltingly tender Chinese Barbecued Roast Pork Shoulder cook for 6 hours so the collagen melts to lubricate the meat and the quintessential CrumbCrusted Rack of Lamb Also bring meat beyond centerpiece status with complete meals Shake up surf and turf with Fried Brown Rice with Pork and Shrimp Braise lamb shoulder chops in a Libyanstyle chickpea and orzo soup called SharbaIllustrated primal cut info at the start of each section covers shopping storage and prep pointers and techniques with clearly written essays stepbystep photos breakout tutorials and hundreds of handdrawn illustrations that take the mystery out of meat prep tie roasts without wilderness training sharply cut crosshatches in the fat so youll execute dishes as reliably as the steakhouse Learn tricks like soaking ground meat in baking soda before cooking to tenderlize or preroasting rather than searing fatty cuts before braising to avoid stovetop splatters Even have fun with DIY curing projects. Prepared by:. Dr. C. Boyd Ramsey. Professor Emeritus. OBJECTIVES. To show the importance of cooking procedures on meat palatability. To match each meat cut with the best cooking method. To present the key procedures needed for successful indoor and outdoor meat cookery. Flash. Mat/. Poultrty. /Seafood. Blank. next. The highest quality USDA grade of beef is. 1. p. rime.. 1. The connective tissue that breaks down during long, slow, moist-heat cooking is called. 2. collagen. Cooking . Meat is cooked for four basic reasons. :. to . make it safe to eat, . easier . to chew. ,. easier . to digest, and . more . favourable. . . One thing to remember is that cooking denatures protein and the longer meat is cooked, the more liquid is squeezed out. The B vitamins, one of meat's nutritional specialties, are carried off in the juices along with soluble fats and minerals. If the juices are used for braising or sauces, die nutritional decline will be slight.. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Choosing a Cooking Method. Depends on tenderness of cut. Objective. Recognize when poaching is an appropriate cooking method to use.. Moist-Heat and Combination Cooking Methods for Meat and Poultry. Moist heat is able to cook foods more effectively at lower temperatures than dry heat. Nutritious and Versatile. An educator’s guide provided by the . Kentucky Pork Producers Association. Module 4. Cooking Methods & Tips. Recipe Resources. Cooking Methods. Pork may be cooked many ways, revealing its incredible versatility.. Internal Food Temperatures. Ground . meats (pork, beef, veal, lamb) . 160 . degrees. Whole cut beef, seafood, . veal, lamb . 145 . degrees. . All Poultry (whole or . ground). 165 . degrees. Pork. 160 degrees. MEATS. Beef and Poultry. Have you ever been shopping for meat before?. http://. www.youtube.com/watch?v=X9yXrfwzpLQ. Meat Terms. Carcass- body of the animal with the skin or hide , entrails and other extremities removed. Kind . of meat. Primal wholesale cut. Retail . cut. Sell By date. The weight . Unit price (cost per pound). Price. Handling of meat. Steaks are thinner cuts while roasts are a thicker cut. Fresh meats will usually last in the refrigerator for 2 to 4 days. . Meat. Includes:. Beef. Veal. Pork- Usually tender cuts from young animals. Lamb. Marbling. The flecks of fat in the meat muscle tissue. Contributes to moisture & flavor of the meat. Selecting. Inspection & Grading is done by the USDA. Meat. Includes:. Beef. Veal. Pork- Usually tender cuts from young animals. Lamb. Marbling. The flecks of fat in the meat muscle tissue. Contributes to moisture & flavor of the meat. Selecting. Inspection & Grading is done by the USDA. Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. ​. Knowing where meat comes helps you know how to prepare, cook and serve it.. Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. Knowing where meat comes helps you know how to prepare, cook and serve it.. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth..