PPT-Livestock Skillathon Retail Meat Cuts

Identification 2 1 Beef Chuck 7bone roast Lamb Leg sirloin half PorkLoin butterfly chop Beef Flank steak Lamb Rack rib chop Pork Loin center rib roast Lamb Loin sirloin steak boneless . 224 ESTIMATED DAILY LIVESTOCK SLAUGHTER UNDER FEDERAL INSPECTION CATTLE CALVES HOGS SHEE Friday 11142014 est 107000 2000 416000 6000 Week ago est 108000 2000 413000 5000 Year ago act 111000 3000 431000 6000 Week to date est 542000 10000 2087 000 400 Meat. refers to the edible flesh of animals. is animal flesh that is eaten as food. Composition:. Meat consist of :. Water – 75%. Protein – 19%. Intramuscular fat – 2.5 %. Carbohydrates – 2.3%. Objective 8.01: Understand food safety regulations. Food Safety Production Regulation. United States Department of Agriculture, Food Safety Inspection Service is the regulatory agency that ensures federal laws are followed. . Objective 3.02. General Meat Carcass . Information. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.. Meat Cuts. Unit 3. General Meat Carcass Information. Beef, pork, lamb, and goat animals are processed before 2 years of age to yield higher quality meat. Older animals can be processed, but the quality of meat is lower. 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. . The 4Cs – how to prevent food poisoning. Learning Objectives. To identify the four main ways to prevent food poisoning.. To explain the importance of effective cleaning and identify areas that need particular attention.. Livestock are processed before 2 years of age. Why? . Tender meat. Older animals are processed but the quality of meat is older. . After the animal is stunned,. The carcass is bled out by hanging upside down on a rail. Leaner Beef: . Changes . in . Breeding. 1942 prize-winning Hereford steer. 2011 prize-winning Hereford-. Gelbvieh. cross steer. Used with permission from Audrey Monroe, MS, RD. Leaner Beef: Changes in Feeding. Downloaded from national ag ed site. Author unknown. Edited by Jaime Gosnell and Dr. Frank Flanders, Georgia Agricultural Education Curriculum Office, to accompany lesson 01.432-1.1. OBJECTIVES. Define livestock. aspinall. Alex . Shalosky. allain. . andry. amanda. . D’acquisto. What about protein?. Myth: It is Hard to Get Enough Protein on a Vegetarian Diet. Protein does not just come in the form of meat. Vegetables contain over 20% protein on average, legumes almost 30%, whole grains 13%, and even fruits contain protein. . Websites to Bookmark. http://www.extension.iastate.edu/4h/projects/. livestock. 4-H 202 – Livestock ID & Show Requirements. http://www.extension.iastate.edu/4h/page/livestock-. id. 4HOnline – Livestock ID Field Updates. 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..