FSHE 110
Module 07: Meats
Lecture Notes
Meats
INSPECTIONS/GRADING
Both provide specific standards by which meat may be purchased.
Inspections: Inspection is mandatory & required by federal law
INSPECTION guarantees wholesomeness and accurate labeling of products
"Wholesomeness" is a measure of whether a food item is fit for human consumption
However, the fact that meat is wholesome does not attest to its quality level, it attests only that it can be consumed by human beings without making them ill.
Round purple inspection stamp
The inspection stamp utilizes harmless vegetable dyes that contain the words:
"U. S. Inspected and Passed."
All packing houses under federal inspection are assigned identifying numbers which appear on the stamp.
Grading: Voluntary
Grading stamp designates quality and yield as specified by USDA.
Quality indicates the eating characteristics of the meat
Yield grading determines the quantity of usable meat that the carcass will yield
Higher grades of beef are more tender and usually have better flavor than lower grades.
Many packing houses have their own brand names and own system of grading that may not be consistent with federal grades.
Butcher shop and supermarket terms usually differ considerably from those used in the profession.
Beef
The meat of bovines (cows, steers, and bulls) slaughtered when older than 1 year. Generally has a dark ruby red color, rich flavor, interior marbling, external fat and a firm to tender texture.
CUTS:
• Whole Carcass
w/out entrails (internal organs), feet, head, and hide
• Partial Carcass
sides & quarters - split through backbone sides. Sides then divided between 12th & 13th rib, into forequarter and hindquarter.
foresaddles/hindsaddles - Veal and lamb not split into side, but divided between the 12th and 13th ribs into foresaddle and hindsaddle.
• Primal or Wholesale Cuts
more manageable pieces: chuck/rib/loin/round
USDA Prime & Choice are most popular grades found within the culinary industry.
Prime Beef implies , of the highest quality and palatability. However, its high fat content makes it extremely wasteful in trimming and cooking and only establishments with high return on costs can afford to serve it. The supply is not always abundant.
Choice Beef is preferred by most quality operations because its eating characteristics are excellent and reasonably consistent. Although less costly than prime in terms of waste, it is still an expensive product.
Select Beef is a lean cut of meat, not as fine or tender as choice and prime. Economical. Can be tender and flavorful if cooked carefully. Used in many institutional food operations.
Good, Standard, Commercial, Cutter and Canner Beef may be used by operations with lower menu prices and by schools, hospitals and other institutions. The nutritional values of the various grades do not differ greatly.
Poorer grades of beef used in commercial canning and are not found in wholesale or retail market.
Veal
The meat from calves slaughtered when younger than 9 months is known veal. Veal has a lean flesh, delicate flavor and is very tender, with a firm texture.
Calf meat from cattle slaughtered when 5-10 months old. Has grayish-red color, some marbling and external fat, less delicate in flavor than veal.
CUTS:
• Foresaddle
Yields the Shoulder (Chuck); Hotel Rack (Rib) and Breast/Foreshank
• Hindsaddle
Leg and Loin
Light to deep pink in color; fat color ranges from clear to white and is firm. The meat typically has little to no marbling. The texture is fine, fairly firm and velvety in appearance. Since veal is the young of the beef, bones are soft and porous with a reddish tinge and the ends of some are still in the cartilage stage.
Wholesale cuts resemble beef, although are from 1/3 to 1/2 the size of comparable cuts of beef.
Grades include Prime, Choice, Good, Standard, Utility and Cull
Varietal meats from, veal, beef, lamb and pork might include: Liver, Kidneys, Heart, Brains, Sweetbreads, Tongue, Tripe.
Pork
Pork is the flesh of hogs, usually slaughtered under the age of 1 year. Pork that is used in food service is very consistent in quality, therefore there is no quality grading for pork.
CUTS: • Shoulder Butt • Loin • Ham • Picnic Shoulder • Spareribs/Belly
Lamb
The meat of sheep slaughtered when less than 1 year old. Generally tender with a mild flavor, also known as a yearling.
Baby lamb is the meat of sheep slaughtered when it is 6-8 weeks old. The meat is very tender with a mild, delicate flavor.
Spring lamb is the meat of sheep slaughtered when it is 3-5 months old. The pink meat is quite tender with a mild flavor.
Mutton is the meat of the sheep slaughtered after its first year. The meat is generally tougher and more strongly flavored than lamb.
CUTS: • Square Cut Shoulder • Hotel Rack • Double Loin • Double Legs
Grades include: Prime, Choice, Good, Utility and Cull
Characteristics of Meat
• Physical Characteristics:
- muscle tissue
- fibrous connective tissue
- fat
- bone or skeletal tissue
• Chemical Characteristics:
- water
- protein
- fats
- carbohydrates
- minerals
- vitamins
• Skeletal Muscles
- makes up most of weight on a carcass
- greatest concern to culinarians
- muscles intertwined with fibrous connective tissue and fat
- coarse, long muscle fibers yield a less tender meat
- thinner, smaller muscle fibers are more tender
- muscles located in shoulder and legs, which are used for movement, have more connective tissues and are less tender.
- the muscles in the back are for support and move less, therefore provide more tender meat.
• Fat
- as animal ages fat concentration increases
- amount of fat overall in carcass is affected by feeding, handling and genetics
- fat is first deposited around organs and pelvic area
- as animal continues to age fat is deposited externally just under the skin
- additional fat begins to be deposited between the muscles (SEAM FAT) and within the muscle (MARBLING)
• Marbling
- affects juiciness, flavor and to a lesser extent tenderness of prepared meats
- fat lies between the muscle fibers
- juiciness of meat is affected by surface fat
- protects large roasts and other cuts from drying out during cooking process
• Bone Tissue
- yields many nutrients and minerals when used to prepare stocks and/or other extraction's
- ligaments, tendons and cartilage yield little or no food energy (calories)
• Water
- muscle tissue's water content affects the meats flavor, color, and texture
- water content of veal may be as much as 72%, while that of mature beef contains as little as 45%
- how the beef is handled can affect the amount of water it retains
• Aging
- meat carcass must be aged to develop tenderness
- soon after slaughter rigor mortis (stiffening of muscle tissue) occurs
- this condition normally disappears within 7-10 days after slaughter
- enzymes within muscles work on connective tissue in the muscles even after slaughter, reducing the stiffness caused by rigor mortis
- enzymes also develop flavor of meat
- because veal is young at slaughter, it is not aged
- pork does not require aging
- Two Types of Aging
Dry & Vacuum-Pack
DRY AGING is based upon control of air flow around the carcass and the temperature and humidity of the environment
done in specifically designed dry aging coolers where these factors can be controlled.
expensive process because of controls and yield loss (water) during the process
VACUUM-PACK AGING seals meat in a vacuum, in air and moisture-proof plastic bags.
Extends shelf life, prevents weight loss due to moisture loss
Does not develop the flavor of dry aging, but is less expensive and meat can be aged during transport
• Basic Cuts of Meat
- Institutional Meats Purchasers Specifications (IMPS)
federal standards that determine specifications, the manner of the cut, its name and number assignment
- National Association of Meat Purveyors (NAMP)
uses same specification and assigns NAMP numbers in meat buyers guide
(Both of the above agencies have helped standardize meat cutting for U.S. food industry)
- Forms include:
whole carcass sub-primal
partial carcass fabricated
primal
- Whole carcass is whole animal (with exception of hog)
(without internal organs, head, feet or hide)
(hog carcass has only internal organs, hair & head removed)
- Partial carcasses referred to as sides, quarters, foresaddles and hindsaddles
this represents the first step in breaking down carcass
- Primal cuts break the carcass into pieces of more manageable size
• Storage and Handling Fresh Meats
- check-in purchases upon arrival
- wrap meat for storage
- open vacuum-packed meats only when they are to be used
- store fresh meats at 32 - 36 degrees F
- keep meats separated from other foods in the cooler and on work tables to prevent cross contamination
- use fresh meats as soon as possible
- do not try to rescue meats that are going bad by freezing them
- keep coolers clean at all times
• Storage and Handling Frozen Meats
- meats should be well wrapped in moisture and vapor proof wrapping to prevent freezer burn
- store frozen meats at -10 degrees F or colder
- rotate stock (FIFO)
- thaw frozen meats carefully under refrigeration
- do not refreeze thawed meats
- keep freezers clean at all times
FURRED GAME
• Bear
- European and American bear
- Steaks
- Musty taste/should be marinated for extended periods
- Most popular in German & Russian cooking
- Bear paw delicacy of northern China
- Roasted/Braised/Sautéed
• Boar
- European Wild Boar
- Associated with its medieval associations
- Young boar mostly tender; other meats must be hung to tenderize
- Roasted/Sautéed/Barbecued
- Most popular in Russian & German cooking
• Deer
- Deer or Cervidae family is known as venison, meaning "to hunt."
- One of the most popular game meats
- Unless very young, needs to be hung and marinated.
- Best meat taken from the buck in its second year
- Younger, tender venison may be Broiled/Grilled/Roasted
- Less than 3% fat; 1/3 the calories per ounce as beef; lower cholesterol levels as well
• Axis Deer
- Highest quality, best tasting venison.
- Flavor and texture that appeals more to American taste.
- Less than 2% fat; 1/3 calories of beef.
• Blackbuck Antelope
- Originally native to India; now raised domestically in US
- Developed near equator, has nearly -0- body fat, yet retains the highest percentage of moisture of all game.
- Fine grained meat/mild flavor/prepared similar to deer
• Buffalo
- Staple for the Plains Indians for centuries/now rare delicacy
- Widely available but very $expensive$
- Slightly stronger yet similar in flavor to beef
- Roasted/Grilled/Braised/Barbecued
- Has tendency to be tough, stringy and dry
• Beefalo
- Battle of the genes in combining beef & buffalo, the buffalo wins!
- Meat has flavor and muscle makeup very similar to buffalo and should be handled as such in production.
• North American Bighorn Sheep
- Taste similar to mutton; should be handled as lamb would be.
- Grilled/Braised/Roasted
• Hare
- Same family as rabbits, gamier in flavor, larger, darker flesh, stronger flavor.
- Cannot be raised in captivity
- Young hares do not need to be hung and can be roasted
- Those 2 years and older, hung, used in stews, pates, casseroles
- Lean and must be kept moist during cooking
- May be marinated, simmered in rich sauce, or cooked in a terrine
• Rabbit
- Tender, light and delicate.
- Resembles chicken in flavor and texture.
- Does not need to be hung
- Stew/Braise/Sauté/Baked
• Exotic Small Game
- Gray Squirrel; Muskrat; South American Guinea Pig; Woodchucks; Groundhogs; Raccoon; Opossum; Armadillo; Porcupine
- Braised
• Exotic Reptiles
- Alligator; Crocodile; Snake
- Braised/Deep-fried
RECIPES
Roast Top Round of Beef
10-15 # Top Round, barded, trussed
1 # mirepoix
2 cloves garlic
2 oz vegetable oil
tt salt
tt pepper
tt rosemary
tt thyme
1/2 g beef stock
• Season beef by rubbing combined spices, then truss.
(Note: Do not season when making jus, jus lie, or a pan gravy)
• Sear beef fat side down until fat has begun to render and turned deep golden in color. Continue to sear on all sides, browning and sealing in natural juices. Remove excess rendered fat.
• Place seared meat already in sauté pan into a preheated 350˚ F oven. Roast for approximately 1-1 1/2 hours.
(Note: Roasting time varies according to size of roast)
• Remove meat from pan, allow to rest prior to carving.
• Now remove excess fat and drippings from sauté pan, reserve, cool for use as flavoring during processing of jus, jus lie, and/or pan gravy.
• Deglaze the pan with beef stock and reserve the drippings for jus lie.
• Once deglazing process is complete, reheat the sauté pan, add enough oil to caramelize the mirepoix and garlic. Sauté vegetables till deep golden in color. Once vegetables are caramelized, add beef drippings and additional beef stock to create enough liquid for reduction required to create a jus lie.
(Note: Wine may also be added as deglazing liquid with stock)
• Reduce, strain through a cheesecloth and serve.
(Note: Slurry may need to be added if reduction process is not accomplished to create the appropriate nappe.
Boeuf Bourguignon YIELD: 6 portions
Beef in Red Wine
Marinade:
1 qt Wine, Red
2 c Mirepoix, small dice, wrapped in cheesecloth
2 cloves Garlic, chopped
1/4 t Peppercorns, black, cracked
1.5 # Beef, bottom round, large dice
• Marinate beef & vegetables separately for 12 hours.
• Remove beef from marinate, strain and reserve marinade & vegetables separately.
• T Oil or Butter, clarified
• Caramelize vegetables and reserve.
• Sear beef, remove from pan and reserve.
• Combine seared beef and caramelized vegetables, and drippings in sauce pan.
4 T Flour
2 t Tomato, puree
2 c Stock, beef
• Add flour to make a brown roux, then add tomato, reduce, add marinade, reduce by half.