Meat CuttingDay 4

Connective Tissue Collagen

Makes up __50_% of connective tissue in the body (skin, hair, fingernails)

Found on the interior of bones in the form of the collagen matrix.

The collagen matrix on the interior of bones serves as a network of webbing that, over time, fills with calcium.

Connective Tissue Elastin

One of two types of silverskin. Elastin is the tougher of the two.

Connects muscle to bone or bone to bone Ligaments and tendons Also make-up blood vessels As well as Backstrap, which is the thick

band of connective tissue used to help hold the animals head upright.

Connective Tissue Reticulin

Holds muscle to muscle skin to muscle

Allows us to easily pull the muscles apart Makes the unique noise of tearing Netting that suspends the fat around organs

Meat inspectionAll meat produced for human consumption

must be inspected before distributionregulated by the branch of the US Department

of Agriculture known as FSIS, or Food Safety and Inspection Service

since the inception of the Wholesome Meat Act of 1906

Meat inspectionThe Jungle, which was

written by Upton Sinclair was the driving force in the creation of The Wholesome Meat Act.

Mr. Sinclair exposed the common workings and corruption of the slaughtering business in Chicago in the early 1900’s.

Written more for Socialist Propoganda

Meat inspectionCustom

processing is the only exception.

These are animals that are processed for personal consumption, not for retail sale.

Meat inspectionInspectors look forAntemortem,

Postmortem, Facilities and Equipment, Compliance, Abnormalities, tumors, discolored organs, cleanliness of facilities, proper labeling and proper packaging.

Meat inspection The inspection of the

carcass will be identified through the application of the official federal inspection stamp.

If performed by a state inspector, the stamp will be in the shape of that state.

Both stamps will include the official number that has been assigned to the specific processing plant.

Meat inspection and Grading

Inspection of meat has nothing to do with the grading of meat. USDA Grading Meat grading is paid for by the packer/processor Presently, beef grading accounts for over 95% of the

approximately 13 billion pounds of meat graded annually.

The meat inspector will grade the carcasses before they are broken down into retail, or wholesale cuts in the side_.

Meat Grading

Meat Grading is broken into two categories- Quality and Yield

Yield- Indicates the quantity of

edible meat in a carcass (ratio of fat and bone to _meat_).

Used in retail, not restaurants yield and selling price.

Meat GradingYield Grading is expressed with a number

representing the yield.Yield Grade 1 through Yield Grade 5 are usedYield Grade 1 Represents the best yield

ield Grade and Expected Yield (Cut ability)Y

Yield Grades

>52.3% 52.3-50%50- 47.4%

47.4%-45.4% <45.4%

% Y

ield

Meat GradingQuality

Eating Quality (_tenderness, juiciness and flavor), which is directly connected to the cooking technique.

The greater the quality- the less cooking time will be required- the more moist the meat will be.

The Quality Grade will be stamped on the animal in the form of a shield.

Quality Grading is most commonly performed on Beef, Veal, Lamb and Pork