PPT-Meat types and cuts Welcome

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. 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. Objective 3.02: Recall retail and wholesale cuts of meat. Meat. Carcass Information. Beef, Pork,. Lamb, and goat animals that are processed before 2 years of age typically yield higher quality meat. . 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.. 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. 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. 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. 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. 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..