PDF-MEAT ITEMS

MENUDAIRYEGGSFINSHELLTREEWHEATPEASOYGARLICSESAMESULFITESMILKFISHFISHNUTSGLUTENNUTSSEEDSBEEFAlcatra Top Sirloin Beef wSea SaltBeef Ancho Prime Rib EyeBonein Cowboy RibeyeCostela Beef Short R. brPage 1br Bacon is meat candy Bacon is meat candy Bacon is meat candy Bacon is meat 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. James M. Laws, P.Ag.. Executive Director. Canadian Meat Council. September 2014. Canadian Meat Council. National industry trade association representing federally-inspected meat processors of beef, pork, poultry, horse and lamb since 1919.. Tisa Keller. Grilling . Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. There are various ways to grill a piece of beef. . Some examples are . Objective. Execute proper sauté method and pan sauce preparation.. Dry-Heat Cooking Methods for . Meat and Poultry . Although hot fat is used in some dry-heat cooking methods, hot air or radiant heat waves actually cook the food. 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.. Non-meat Eating Animals vs.. Human Beings.  . Meat Eating Animals . Lion. Tiger. Wolf. Cat. Dog . Cow. Horse. Goat. Elephant. Non-meat Eating Animals. Is a Human Being a Meat Eating or Non-meat Eating Animal?. Celia Duncan. The Meat and Poultry Industry. It’s the largest sector of US agriculture. The 4 . biggest . corporations:. $95.49 billion in annual sales (2012). 258,009 employees. The price of meat. FOOD SAFETY. 13 Million . cases of food borne illness each year.. Food contaminated with bacteria. Stomach cramps, nausea, vomiting, diarrhea, and fever.. Most cases of food borne illness can be prevented by using safe food handling practices and using a food thermometer to check that your food is cooked to a safe internal temperature!. SCience. By C. Kohn. Agricultural Sciences. Waterford, WI . 1. Source: rivesqualitymeats.com. Intro to Meat. Meat is an important component of the diet of many people. . Meat. . is primarily the muscle tissue of animal that is used for food. . Sausage. What is a Sausage?. Word sausage is from word . Salsus. Salsus. . means salt or preserved. Is a chopped or comminuted and seasoned meats that is formed into a symmetrical shape. Can contain non-meat ingredients. 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. 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. . Protein. The proteins in meat coagulate on heating. At around 60°C the protein begins to denature and the muscle fibres become firmer. . After 60°C the fibres shrink and the meat juices are squeezed out. .