meat
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- Created by: jes2112
- Created on: 20-02-21 13:34
what are primal cuts
The Parts of the animal you dont have to change or do anything to- a large joint
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what are secondary cuts
The parts you cut off a primal cuts
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What is an example of an primal cut
loin, head, hoofs, hank
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What is an example of an secondary cut
Steak, Burgers,
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What is meat
Meat is animal flesh prepared for eating.
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what is meat sold and categorized by
animal of origin
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what determines the texture of meat
texture of muscle fibres, Fat content, age, and size are factors
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why is carcass meat prepared into joints, cuts and mince
to make it:
convenient to buy in smaller amounts;
convenient to buy in suitable portions sizes, e.g.
chops, steaks;
easier to prepare and quicker to cook;
easier to store safely.
convenient to buy in smaller amounts;
convenient to buy in suitable portions sizes, e.g.
chops, steaks;
easier to prepare and quicker to cook;
easier to store safely.
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give examples of ready prepared meat
sausages, burgers, ham and kebabs
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what is the consumer today looking for
meat that:
can be used in different ways;
its convenient to prepare;
simple to store;
easy to cook;
is low in fat.
can be used in different ways;
its convenient to prepare;
simple to store;
easy to cook;
is low in fat.
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definition of primal cuts
Primal cuts are the cuts of meat cut straight from
the fore and hind quarter
the fore and hind quarter
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what is the definition of secondary cuts
The secondary cuts, are cuts which are taken from
the primal cuts after they have been removed from
the hand and fore quarter.
the primal cuts after they have been removed from
the hand and fore quarter.
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what is beef
meat from domesticated cattle
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what is quality grade of beef
Level of flavour, fat, juiciness, and
tenderness in the carcass
tenderness in the carcass
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what is yield grade
The amount of usable meat in the
carcass
carcass
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nutritional benefits to beef
rich in high-quality protein,
vitamins, and minerals.
vitamins, and minerals.
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nutritional benefits of beef 2
improve muscle growth and maintenance, as well
as exercise performance. As a rich source of iron,
it may also cut your risk of anaemia.
Red meat contains high biological protein and
important macronutrients, all of which are
essential for good health thro
as exercise performance. As a rich source of iron,
it may also cut your risk of anaemia.
Red meat contains high biological protein and
important macronutrients, all of which are
essential for good health thro
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Quality points of beef
Lean
Bright red
Small flecks of white, fat (marbled)
Fat ,brittle, creamy white, odourless
Traceable origin
Bright red
Small flecks of white, fat (marbled)
Fat ,brittle, creamy white, odourless
Traceable origin
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what does traceable mean
you can look back at where it was born and in which farm
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sauces for beef
Red wine sauce
Horseradish sauce
Béarnaise sauce
Beer and onion sauce
Horseradish sauce
Béarnaise sauce
Beer and onion sauce
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how old is lamb
most is under 1 year old
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what is the best end of lamb
cutlets or racks
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what can lamb be cooked with
rosemary and mint
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best time to buy lamb
spring
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nutritional value of lamb
rich sauce of high quality protein
sauce of many vitamins and minerals
including: iron, zinc and vitamin B12
sauce of many vitamins and minerals
including: iron, zinc and vitamin B12
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sauces for lamb
reform sauce
mint sauce
red currant
Rogan josh
mint sauce
red currant
Rogan josh
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how is pork qualified
only on amount of back fat
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pork
pale pink flesh, fine texture and
not sticky to the touch
not sticky to the touch
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bacon
gammon, back, streaky
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healthy cooking method of pork
grilling
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quality points of pork
Bacon is cured
Soaked in brine
No unpleasant smell
No sign of stickiness
Fat – white and smooth
Soaked in brine
No unpleasant smell
No sign of stickiness
Fat – white and smooth
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nutritional points of pork
high in iron, zinc, high quality protein, Minimally processed, lean,
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sauces for pork
apple sauce, calvados sauce, Hongroise Sauce, Chartuirere Sauce
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what can packagen help reduce
food deterioration and food poisoning.
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when does food become soiled
when is looses moisture and becomes dry due to evaperation
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the shelf life of meat
Beef and veal
up to 21 days
Lamb
up to 15 days
Pigs
up to 14 days
Offal
up to 7 days
up to 21 days
Lamb
up to 15 days
Pigs
up to 14 days
Offal
up to 7 days
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what is convection cooking
cooked with hot water or steam
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what is conduction cooking
the meat is cooked on the heat
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what is radiation cooking
cooking with radiation/ microwaves
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Other cards in this set
Card 2
Front
what are secondary cuts
Back
The parts you cut off a primal cuts
Card 3
Front
What is an example of an primal cut
Back
Card 4
Front
What is an example of an secondary cut
Back
Card 5
Front
What is meat
Back
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