meat, poultry, and seafood chapter 8. purchasing, storing, and preparing meats meats refer to beef,...
TRANSCRIPT
Meat, Poultry, and Seafood
Chapter 8
Purchasing, Storing, and Preparing Meats
Meats refer to beef, veal, lamb, mutton, and pork
Poultry refers to chicken, duck, goose, guinea, squab, turkey, or any domesticated bird raised to eat
Purchasing Meats
Meats available from whole carcass to portioned servings
Storage-refrigerators and freezers Employee skills Cost- unit cost and labor
Grading Scales United States
Department of Agriculture (USDA)
Quality grades
Beef: Prime Choice Select Standard Commercial Utility Cutter Canner
Veal Prime Choice Utility Standard
Lamb Prime Choice Good utility
Storing Meats
Store loosely wrapped in air-permeable paper (refrigerated)
Store tightly wrapped for freezer storage
Keep meats separated
Butchering Meats
Cattle butchered for beef are quartered Fore quarters Hind quarters
Cattle 1 day to 15 weeks are halved Considered veal
Hogs are halved Only in “HOG ONLY” shops
Sheep under one year old is considered lamb
Older considered mutton Both cut directly into primal cuts
Primary divisions of meat after initial butchering
Beef Primal Cuts
Pork Primal Cuts
Lamb Primal Cuts
Meats must be aged between 48-72 hours to allow muscles to relax
Fabrication is cutting primal cuts into usable portions
Trimming is getting meat ready to cook Tying a roast-even cooking Silverskin removed from tenderloin Butterflying- cut and split
Special Cuts
Medallions or Noisettes Small, round cuts of tenderloin
Scalloped Thin, boneless, lightly pounded
Emince’ Thin strips made to sauté
Other Meats
Offal meats- organ meats Sweetbread (thalmus gland) Liver Tripe Heart Brain
Game meat- wild animals Deer, wild boar, moose, elk
Kosher Slaughtered to comply with Jewish
dietary laws Only beef / veal fore quarter Poultry Some game NO HOGS
Purchasing, Storing, and Preparing Poultry
Poultry refers to chicken, duck, goose, guinea, squab, turkey, or any domesticated bird raised to eat
Can be purchased: Fresh or Frozen Whole or Pieces Bone in or out Ground
Grading
Depending on shape ratio of meat to bone Hair / down, feathers Broken bones /cuts
USDA A USDA B USDA C
Storage
Wrapped loosely Refrigerated between 32°F and 36°F
Trends and new interest in poultry
Free Range Birds Game birds – partridge, pheasant,
squab, duck, goose, and quail Once only hunted for sport and food,
now raised in a fashion similar to free range birds
Fabrication
Keep all trim for other uses Tools:
Clean work area Boning knife Chef’s knife
Disjointing Boning Trussing