Lecture Notes for Nov 4, 2009

Principles of Meat Cookery and Beef ? Beef o Primal: rarely cooked as is, cut into subprimal cuts o Subprimal: cooked as is or cut into smaller more structured pieces ? Meat Cookery o Muscle Fiber Structure ï?§ Myoglobin: contains oxygen-gives red meat its red coloring o Preparing ï?§ Dry heat ? Selecting Meat: more tender cuts ? Doneness: no pink ï?§ Moist heat ? More tough selection of cuts ? Doneness: no pink, internal temp o Appropriate cooking methods o USDA: United States Department of Agriculture ï?§ Inspection: mandatory ï?§ Grading ? Looking at marbling o Fat between bundles of muscle o Provides more flavor ? Beef o Prime: evenly distributed fat throughout meat o Choice o Select o Standard o Commercial o Utility o Cutter o Canner ? Veal o Prime o Choice o Good o Standard o Utility ? Pork o No 1 o No2 o No3 o Utility ï?§ Yield Grading: compare amount of usable material: not usable material. The processor is interested in this mostly o Aging ï?§ Go through rigamortis, bacteria helps flavor by breaking down protein ï?§ Wet aging: cut into small pieces ? Vacuum package ? Lose more moisture cooking ? Advantage: can be in transport during aging ï?§ Dry Aging: Room controlled temp and humidy ? Sit there and age ? NOT packaged ? Layer of mold cut off o Storage ï?§ Fresh: ground meat (2 days to use) ? 30-35 F in non frozen state ï?§ Vacuum packed ? 3-4 weeks in non frozen state ï?§ Frozen ? 0 F couple degrees below 0F in freezer ? Freezer burn is a concern