MEATS BEEF. Lamb. Pork 5/3/2011. Beef: Cherry Red color, white fat, larger size. Pork: Pale pink color and white fat

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1 OBJECTIVES MEATS Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came from; Explain the yield and quality grades of meat; Describe the influence grade has on preparation procedures and retail price; List signs and causes of meat spoilage; and Judge a class of meat cuts. A. IDENTIFY THE DIFFERENCES BETWEEN BEEF, PORK, AND LAMB CUTS Beef: Cherry Red color, white fat, larger size Pork: Pale pink color and white fat Lamb: Darker red color, white fat, small size B. DIAGRAM AND IDENTIFY THE WHOLESALE CUTS OF BEEF, PORK, AND LAMB Shank Chuck Brisket BEEF Rib Plate Round B. DIAGRAM AND IDENTIFY THE WHOLESALE CUTS OF BEEF, PORK, AND LAMB Pork B. DIAGRAM AND IDENTIFY THE WHOLESALE CUTS OF BEEF, PORK, AND LAMB Lamb Side Rib Leg 1

2 C. LIST RETAIL MEAT CUTS AND IDENTIFY THE WHOLESALE CUT THAT IT CAME FROM Chop Boston Blade 7 Bone Steak/Roast Brisket Cross Cuts Eye Steak Short Ribs T Bone Steak Round Steak/Roast Side Bacon Flank Steak D. EXPLAIN THE YIELD AND QUALITY GRADES OF MEAT Arm Chop Rib Chop Rib Leg Chop American Style Roast Quality Grade: based on two factors: 1- Maturity of the carcass - determined by observing bone and cartilage. 2- Amount of Marbling Marbling - intramuscular fat or flecks of fat in the lean muscle that gives it taste HOW AGE IS DETERMINED EXAMPLE MARBLING GRADES PRIME CHOICE SELECT Young carcasses have cartilage buttons Old carcasses have bones that are completely ossified MOST.. LEAST 2

3 SEVEN QUALITY GRADES: Prime Commercial Choice Select Utility Standard 1-Prime 4-Standard 2-Choice 5-Commercial 3-Select 6-Utility WHAT DOES A QUALITY GRADE MEAN? Odds of Quality Grade Prime having a poor steak 1 in 26 Upper 2/3 of Choice 1 in 19 Lower 1/3 of Choice 1 in 7 Select 1 in 5 Standard 1 in 2 E. DESCRIBE THE INFLUENCE GRADE HAS YIELD GRADE measure of the boneless, closely trimmed retail cut also known as cutability a scale of 1 to 5 is used to judge Yield - 1 is the highest, 5 is the lowest ON PREPARATION PROCEDURES AND RETAIL PRICE VS Retail Price: Consumers are willing to pay a higher price for higher quality meat. E. DESCRIBE THE INFLUENCE GRADE HAS ON PREPARATION PROCEDURES AND RETAIL PRICE Meat with little marbling is tougher and therefore needs to be cooked at a lower temp over a long period of time. Cooking Procedures Meat with more marbling is more tender and can be cooked at a higher temperature F. LIST SIGNS AND CAUSES OF MEAT SPOILAGE Meat is considered spoiled when it is unfit for human consumption. The major causes of spoiling are: Microorganisms Bacteria Yeast Mold 3

4 F. LIST SIGNS AND CAUSES OF MEAT SPOILAGE SIGNS OF MEAT SPOILAGE Odor Slime Mold Growth Discoloration HOW TO JUDGE MEAT CUTS Observe and Rank According to: Highest amount of lean meat Least amount of exterior fat vs Highest content of intramuscular fat or Marbling vs G. JUDGE A CLASS OF MEAT CUTS T- Bone Steaks 4 I PLACE THIS CLASS: \ Reasons: 1 st Place I place #4 at the top of the class because: It has the most meat and marbling, with the least amount of fat 2 nd Place #3 places 2 nd because: It has a good amount of meat, but slightly less marbling and more fat than # rd Place #1 places 3 rd because: It has less meat and much less marbling than #3 and #4. 4 th Place #2 places last because: It has the least amount of meat and the most fat. Official Cuts: PLACE A CLASS OF PORK CHOPS FFA APPLICATION: MEAT EVALUATION AND TECHNOLOGY Official Placing Official Cuts Meat Cut ID Written Test Quality and Yield Grading Carcass placing Team Activity 4

5 BELL QUIZ 5/5/10 What are the primary differences between beef, pork, and lamb? What is a wholesale or primal cut? What is a retail cut? Name a retail cut from a beef round? Name a retail cut from the pork side What is the difference between fresh pork and smoked pork? Give examples of each. 5