PPT-Meat types and cuts Introduction

Author : okelly | Published Date : 2022-05-18

Most people buy their meat in the form of cuts joints or mince Meat is also bought ready prepared eg sausages ham burgers kebabs Knowing where meat comes helps

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Meat types and cuts Introduction: Transcript


Most people buy their meat in the form of cuts joints or mince Meat is also bought ready prepared eg sausages ham burgers kebabs Knowing where meat comes helps you know how to prepare cook and serve it. A transparent look at the meat growing, processing and distribution system. By Matt Kendrick (The Butcher) and Melissa Baer (The Farmers Daughter). Who We are & Why We’re here . Matt Kendrick – Manager & Head Butcher at The Bauer Butcher, trained Chef, committed to supporting small Ontario Farmers focused on sustainability. Simon Prince. s.prince@cs.ucl.ac.uk. Plan of Talk. Denoising. problem. Markov random fields (MRFs). Max-flow / min-cut. Binary MRFs (exact solution). Binary . Denoising. Before. After. Image represented as binary discrete variables. Some proportion of pixels randomly changed polarity.. Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller. Hog carcasses are split into sides by cutting down the backbone.. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water. 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%. Linda Carter. Westbrook Walnut Grove FFA. carter@mvtvwireless.com. Starter List of Cuts to know:. ****Twenty-4-Star Cuts. Top . Fourty. Cuts List. Beef. T-Bone. Steak. Pork. Loin. Chop. Lamb. Loin. Chop. 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.. 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. 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. 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. . Since it is such an integral part of the meal, it’s important to know how to properly cook the different cuts of meat and how to identify quality meat.. Cuts of meat are a combination of:. Muscle. Connective tissue. 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. Since it is such an integral part of the meal, it’s important to know how to properly cook the different cuts of meat and how to identify quality meat.. Cuts of meat are a combination of:. Muscle. Connective tissue. 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.

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