Week+10+Meat

Use your webpage to cover the following information. You can add more if you like but at minimum the following should be covered.

1. Identify the wholesale cuts of meat indicating which provide tender meats and which provide less tender meats. List at least one retail cut in each wholesale section.

2. What factors affect the tenderness of meat?

3. What methods of artifical tenderizing can be used for tough cuts of meat?

4. What changes occur to meat during the cooking process? What are the best cooking methods to use for tender cuts and for tough cuts?

Group 1 Group 2 Group 3 Group 4 Group 5 Group 6