Meats+Group+4

__Wholesale Cuts of Meat﻿ (2) __



__﻿ __ __﻿ ____﻿ __ Tender Cuts of Meat:


Rib: Some retail cuts include - Rib Roast, Rib Eye, Rib Steak Short Loin: Some retail cuts include - Tenderloin, T-Bone, Strip Loin, Porterhouse Sirloin: Some retail cuts include - Delmonico, Top Sirloin, Butt Steak

Less Tender Cuts of Meat: Chuck: The cuts of meats from the chuck includes tender, roast, boneless arm pot roast as well as chuck steak Round: Some retail cuts include - Sirloin steak

Least Tender Cuts of Meat: Flank: Some retail cuts include - Flank steak, Skirt steak Short Plate: Some retail cuts include - Skirt steak, Short ribs <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt; line-height: 115%;">Br isket: The cut of meat is in this location <span style="font-family: Arial,Helvetica,sans-serif; font-size: 110%;">Foreshank: Some retail cuts include - Cube steak, Whole shank, Center cut shank

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<span style="color: maroon; font-family: 'Comic Sans MS'; font-size: 14pt; line-height: 115%; margin: 0in 0in 10pt;">Tenderness of meat

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 10pt; line-height: 115%; margin: 0in 0in 10pt;">Injecting the meat with Vitamin D or medication, electric stunning, freezing then thawing and aging muscles to break muscle fibers are all examples of improving tenderness in meat (6). Tender meats come from less used areas of the animal like, lower back and rib area. __// Cut animals age, fat content (Marbling): //__ Tough cuts, least tender cuts, and tender cuts. They all come from different parts of the body. Heredity, diet, and marbling affect the fat content. <span style="font-family: 'Arial','sans-serif'; margin: 0in 0in 10pt;">Approximately 45% of the tenderness of meat is due to genetics or parents of the animal where the beef came from (7). The age and the slaughter can be a factor with meat tenderness. Typically beef is processed about 20 months of age, lamb is about 8 months, pork about 5 months and veal is about 2 months (7). __ Rigor Mortis: __ 6-24 hours after slaughter the muscles enter this state and reverses in 1-2 days. This affects the pH, which influences the moisture and how water binds to protien. In this case oxygen turns into glycogen as a source of enegy when cooked. Then glycogen is turned into lactic acid which makes the pH decrease. __// Slaughtering conditions: //__ Marbling is first used to fatten the animal befor slaughtering. The conditions can affect the quality of the meat. 1. Poor quality: pH falls too low due to the animal using up the glycogen. 2. Dark-cutting-meat: glycogen is used up too soon so the body doesn't have enough to make lactic acid when the pH is too high. 3. PSE pork: pH is too low which makes the pork pale and mushy but when cooked it's dry. 4. Thaw Rigor: If the meat is frozen before Rigor Mortis then the meat will shrink almost 50% when thawed. This can not be sold to consumers. 5. Cold shortening: when meat is chilled too quickly before Rigor Mortis. Can not be sold. 6. Green meat: meat that is cooked while still in the state of Rigor Mortis. Meat is tough and tasteless. __//Aging://__ Younger animals typically have tender meat. Connective tissues develope as it grows. Muscles enlarge. The older the animal and the more the animal uses its muscles, the less tender the meat will be. This occurs because the collagen (connective tissue) become stronger and as the meat ages its more resistant to tenderization. <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%;">For example, the tenderloin typically has smaller amounts of connective tissue, therefore makes the cut a tender piece. Whereas the heel and shank, the muscles are used more often, which causes the meat to be less tender. So meat would have to be tenderized before cooking. However for lamb and pork, when they age, their meat gets processed into sausage when they become tender with age (7). 1. Dry aging: Refrigerated 34-38 degrees F with low humidity. May loose up to 20% of weight. 2. Fast or wet aging: aged in shrink-wrap at warmer temps. with high humudity. 3. Vacuum-packed-aging: Least amount of weight loss and spoilage.
 * What factors affect the tenderness of meat?(All information from notes) **
 * Some factors that affect tenderness are:**

__Salts:__ help retain moisture and break down components around the fibers. Salts also increase the amount of juice in meats, firmness, emulsion stability and antimicrobial (9). __Enzymes:__ work to break down the protien within the muscle fibrils. <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">An artificial way for getting meat to become tenderer is to inject papain from papayas or proteolytic enzyme into the bloodstream of the animal ten minutes before ready to slaughter (9). The enzyme travels to the muscle leaving them to settle in the circulatory system, however does not become in use until the heat is added to the meat during preparation (9). This process is great to shorten the time of rigor mortis and aging, but also for create a tender meat (9). __Acids:__ break down outside surface of the meat. <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">Using marinades containing acids can be a great way to make meat tender. When applying an acid it helps break down the outside surface of the meat (9). Examples of acids that can be used are lemons, tomatoes, vinegar, wine and more. <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 9pt; line-height: 115%;">These marinades also increase flavor into the meat as well as color. __Mechanical treatments:__ breaks down muscle cells and tough connective tissues. Methods: grinding, cubing, and needling. __Electrical treatments:__ Meat becomes tender. This speeds up Rigor Mortis.
 * To make tender, use:**

__Dry-heat methods:__ Roasting, broiling, frying, sauteing, and deep frying. __Moist-heat methods:__ Braising, simmering, steaming, and microwaving.
 * What methods of artifical tenderizing can be used for tough cuts of meat?(All info. from notes) **



The thick layer of skin on the meat that is being cut off is the connective tissue.

<span style="color: #800000; font-family: 'Comic Sans MS',cursive; font-size: 140%;">Time To Get Cooking: <span style="color: #000000; font-family: 'Times New Roman',Times,serif; font-size: 110%;">In order to yield the greatest benefit from cooking meat (it becomes more flavorful!) understanding the cut of meat and how to properly prepare it is crucial. Touch cuts of meat need to be cooked for long periods of time; this allows the collagen in the muscle to break down and the meat to become tender. Since the tougher cuts of meat such as the round and brisket are from the areas where the animal uses them for exercise they naturally have a higher concentration of connective tissue thus need more cooking time for the connective tissue to break down. Even though some cuts of meat are naturally tender when cooked, if they are exposed to high temperatures for too long, they will become overcooked resulting in an unpleasant piece of meat. (1) "Although heat makes meat more palatable, exposing it to high temperatures for too long will toughen, shrink, and harden meat because such exposure shortens muscle fibers, denatures proteins, and causes meat to dehydrate (1)." Water is lost during the cooking process due to the proteins in the muscles denaturing and releasing the water being held within the fibers. Many cooking methods try to replace this liquid (stewing, braising) to prevent the meat from becoming dry, or rely on quick cooking (grilling, sauteing) to prevent the meat getting exposed to high temperatures for long periods of time in order to retain moisture. Another important principle to remember is to let the meat "rest" after cooking, this allows the juices to redistribute back into the tissue and retain moisture. If one cuts into their meat too quickly the juices will run onto the plate or cutting board and yield a dry piece of meat. Remember to always cut against the grain to expose short muscle fibers; this will create a tender piece of meat. (1)



<span style="color: #000000; font-family: 'Times New Roman',Times,serif; font-size: 110%;">﻿ In the picture above (4), the steak on the right shows the long strands of muscle fibers exposed. These strands of muscle fiber will create a chewy, tough texture. In contrast the steak on the left has been cut correctly against the grain showing only short muscle fibers and lending a tender texture. <span style="color: #800000; font-family: 'Arial Black',Gadget,sans-serif; font-size: 110%;">Effects of Temperature on Meat (1) <span style="color: #800000; font-family: 'Arial Black',Gadget,sans-serif;">Use a meat thermometer to check the internal temperature of the meat;
 * **Temperature** || **Affects on Meat Components** ||
 * 100F || Proteins begin to unfold; meat appears red, soft, and slippery ||
 * 120F || Proteins coagulate and loose water; meat appears very firm and pink ||
 * 140F || Connective tissue shrinks, more moisture is lost; the meat appears pinkish-brown and visibly loses juices ||
 * 150F || Connective tissue begins dissolving into a gelatin-like substance and proteins and densely packed; meat appears brown and shrunken ||
 * 170F || Proteins are entirely coagulated and most of the moisture is lost; meat tastes hard and dry. ||
 * = **Doneness** ||= **Temperature Range** ||
 * = Rare ||= 136F-140F ||
 * = Medium ||= 160F-167F ||
 * = Well Done ||= 172F-180F ||



<span style="color: #050505; font-family: Arial,Helvetica,sans-serif;">Remember to account for carryover cooking which is "the phenomenon in which food continues to cook after it has been removed from the heat source as the heat is distributed more evenly from the outer to the inner portion of the food (1)". Roasts should be removed when the internal temperature is 10F-15F below what the intended temperature should be.

<span style="color: #050505; font-family: 'Arial Black',Gadget,sans-serif;">The best cooking methods for tender cuts of meat are: <span style="color: #800000; font-family: 'Arial Black',Gadget,sans-serif; font-size: 90%;">Roasting, Broiling/Grilling, Pan Broiling, Frying, Sauteing, Pan-Frying and Deep Frying

<span style="color: #050505; font-family: 'Arial Black',Gadget,sans-serif;">The best cooking methods for tough cuts of meat are: <span style="color: #800000; font-family: 'Arial Black',Gadget,sans-serif; font-size: 90%;">Braising, Simmering/Stewing, and Steaming

<span style="font-family: 'Times New Roman',Times,serif; font-size: 110%;">__ Text References: __ 1. Brown A. Understanding Food: Principles & Preparation, Fourth Edition. Belmont, CA: Thomson Wadsworth; 2011, 140-169.

<span style="font-family: 'Times New Roman',Times,serif; font-size: 110%;">__Web References:__ 2. [] 3. YouTube- "Beef It's What's For Dinner - Circa 1993" You Tube- [|**espionageenterprises**] Web 3 Sept 2010 4. [] 5. [] 6. [] 7. [] 8. [] 9. []