Meat ID Review

What are the primal cuts for beef

round, loin, rib, chuck, brisket, shank, flat, plate

What are the sub primals of the beef round

shank, top round, bottom round, knuckle, heel, eye round

What are the sub primals of the beef lion

tenderloin, short loin, strip loin, top sirloin butt, tri-tip, flap, picanha

What are the sub primals of the beef rib

Export rib, inside and outside skirt steaks, short ribs, beef back ribs

What are the sub primals of the beef chuck

chuck eye roll, shoulder clod, top blade, flat iron, boneless chuck short ribs,

What cut of meat can you get out of the flank

inside and outside skirt steak

which cut of skirt steak is more expensive

outside

What is meat

the part of the animal that is fit for human consumption

What is meat composed of

70% water, 20% protein, 10% minerals

What are the 4 types of fat

intermuscular, intramuscular, suet, and cutaneous 

Ossification

the hardness of the bone

Collagen

connective tissue that holds the meat together, will break down in moist heat

eslastin

bone connective tissue, will not break down, removed during fabrication

What are the different classes of beef 

steer (castrated male), bull, heifer (female with no calves), and cow

USDA

oversees the inspection of all U.S. Beef. And ensures the beef supply is wholesome. This process id HIGHLY REGULATED

FSIS (Food Safety Inspection Service)

conducts ante and post mortem inspections

AMS (Agricultural Marketing Service)

grades the beef

Prime

highest quality of beef about 5% of the US

Choice

very good quality 60% of the US

Select (No Roll)

does not meet quality criteria of prime or choice

Utility, Cutter, Canner, or Commerical

very low quality, used for processed food

Yeild Grade

runs from 1-5, indicated ratio of meat to fat

How is beef graded

side is cut between the 12th and 13th rib

What are the different classes of pork

suckling pig, roasting hog, market hog, barrow (castrated male), gilt (female with no offspring), sow, and boar

How is pork graded

numerically 1-4 and utility

How is quality determined with pork

color/texture of the meat, overall muscling, marbling and pH level

What are commercial hogs fed

grains, corn, oats, rice and soy

Examples of pork heritage breeds

Berkshire, yorkshire, chester white, kurabota jeju black pig

What are the pork primal cuts

ham, full lion, belly, boston butt, picnic

What are the sub primals of the pork ham

top round, bottom round, eye round, heel, knuckle, rear hock

What are the sub primals of the pork full loin

center cut loin, crown roast, baby back ribs, tenderloin, top sirloin, chops, and cutlets

What are the sub primals of the pork belly

bacon, panchetta, spare ribs, pork belly

What are the sub primals of the pork boston butt

coppa roast

What the sub primals of the pork picnic

roasts, front hock

What are the sub primals of the offal

fatback, kidneys, liver, intestines, skin

What are the 3 types of ribs

full rack, st. louis style, baby back

What is an airline breasts 

frenched chicken breasts 

What are the classes of chicken

cornish hen, broiler, roaster, capon (castrated male), fowl (layer female)

How is chicken graded

it’s all inspected by the USDA but grading is voluntary and based on standards set by AMS

Grade A

no defects, no broken bones, no pin feathers or bruises

Grade B

lesser quality, used for parts or processing

Grade C

low quality, used for processing, canning, feed meal, etc.

Ice Bath/Semi-Frozen

birds are dipped in a ice bath, then up to 6% water is added and then they are frosted

Air Chilled

indication of quality because no water is added

Enhanced 

treated with sodium phosphate to retain water, cheap , watery , washed out , lesser quality

Tricalcium Phosphate

whitening agent (used when making nuggets and other items

Cage Free

refers more to egg production, means the chickens aren’t kept in battery cages

Free Range

birds have access to outside space and water (not always pasture)

Pasture Raised 

indicates highest quality, these operations typically use a system of “field Rotation”  birds can be susceptible to predators when outside

Hormone Free

it is mandated that chickens are not to be given hormones therefore all chickens are…

Antibiotic Free

many companies are shifting to probiotics to protect the health of the animals

Green Washing

marketing to make the product seem more socially responsible

Salmonella and Campylobactor

2 most common illnesses associated with poultry

Why was sausage making invented

way to preserve meat

What is sausage made of

usable trim from meat fabrication or inexpensive primal cuts

Fresh Sausage

basically salted and seasoned, can be stuffed or loose as patties, must be cooked before serving

Cured Sausage 

salted to the point of denaturing proteins, usually a nitrate product is used, meat is preserved and can be smoked

Fermented and Dried

long term curing process for salami like products, pH values and water activity must be correct or dangerous bacteria can form

Classes of Lamb

hot house, spring, regular, yearling, mutton

Grading of Lamb

prime, choice, good, utility/cull

How long is the gestation period for lamb

4.5 months 

Popular Sheeps Milk

pecorino, Manchego, roquefort, berkswell, feta, riccotta

Classes of Veal

bob veal, mothers milk, formula fed, rose(red)

Veal Grading

prime, choice, good, standard and utility

Lamb and Veal Primals

Foresaddle, Hindsaddle, Chuck, Rack, Loin, Rack