Beef Study Quide

meat

meat

edible muscle of animals

muscle

protein-rich tissue made of long, thin cells grouped together

grain

lengthwise direction of muscle

Connective tissue

protein material that bonds muscle together into bundles

Collagen

thin, white, transparent connective tissue, found in tendons, between muscle cells, and between muscle

elastin

tough, elastic, and yellowish connective tissue found in ligaments and blood vessel walls

marbling

small white flecks of fat

cut

a specific part of meat

wholesale cut

large cut that is sold to retail stores

retail cut

small cut of meat sold to consumers

variety meat

meat consisting of edible organs and extremities of beef, veal, lamb. or pork

processed meat

meat with added flavor and preservatives

cold cuts

processed slices of cold meat and poultry

doneness

point at which mat has cooked enough to make it flavorful and safe to eat

Explain how to properly store meat

Meat must be put in a bag and then placed in the refrigerator

The average American eats _________ pounds of beef per year

67

The beef industry is an intricate system that involves...

cattle ranchers, feed lots, processing plants, and retailers

The live stock feed industry got started as a result of __________

World War II

Most calves are weaned _____________

6 to 8 months

A cow will weigh approximately ______ pounds when it is ready to harvest

1300

Pan broil (dry heat)

Cooking meat in a skillet without adding fat

Stir-Fry (dry heat)

Continuously stirring meat in a small amount of fat at a medium/high temperature

Grill (dry heat)

Cooking meat on direct heat, similar to broiling

Broil (dry heat)

Cooking meat above or below a direct heat source

Roast (dry heat)

Cooking large cuts of meat uncovered in an oven without moisture

Braise (moist heat)

Browning meat, then cooking in a tightly covered pan with little or no moisture

Cook in liquid (moist heat)

Cooking meat in water for a long period of time

Prime

highest and most expensive grade: has lots of marbling

Choice

less marbling than prime but is still tender and flavorful

Select

least amount of marbling and is the least expensive

List two reasons some cuts of meat are more tender than others

Muscle movement and marbling

What is part A of the cow and what is one slice of meat you can get from that area?

Chuck and chuck roast

What is part B of the cow and what is one slice of meat you can get from that area?

Brisket and brisket dinner

What is part C of the cow?

Fore Shank

What is part D of the cow and what is one slice of meat you can get from that area?

Rib and prime rib

What is part E of the cow and what is one slice of meat you can get from that area?

Plate and short rib

What is part F of the cow and what is one slice of meat you can get from that area?

Short Loin and T-bone

What is part G of the cow and what is one slice of meat you can get from that area?

Sirloin and sirloin steak

What is part H of the cow and what is one slice of meat you can get from that area?

Flank and ground beef

What is part I of the cow and what is one slice of meat you can get from that area?

Round and top round steak