meat identification lab manual – page 98 - 100. objectives to identify types and cuts of meat to...
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Meat IdentificationMeat Identification
Lab manual – page 98 - 100Lab manual – page 98 - 100
Objectives
• To identify types and cuts of meat
• To relate cuts of meat and amount of connective tissue to optimum cooking and tenderness
Notes
Toughness of meat:
- contributed to collagen
- activity of muscles
Terms:
- Steak – thinner than 1 inch
- Roast – thicker than 1 inch
Beefchuck
Rib
Short loin
Sirloin
Round
Flank
Short plate
Brisket
Fore shank
Arm bone steak & roast T-bone, porter house, fillet mignon
Sirloin steak & roast
Round bone, round steak&roast
steak
Short ribs
Corned beef
Shank, stew meat
rib steak & roast
Pork Jowl
Boston shoulderLoin
Side
Ham
Picnic shoulderHocks
Jowl bacon
Blade bone, steak &roastChops/roast
Leg roast, ham roast
Spare ribs, bacon
Arm steak/roastRound bone, pork hock
Rib chop center chopEnd chop
Notes
• Cuts of meat can be identified by the size and shape of the bones and muscles.
• The size, shape, and distribution of the muscle can be another means of identification.– For example, the bones in round steaks and
arm steaks are quite similar. The muscles in the round steak are larger and less divided by connective tissue than arm steaks. Thus the steaks can be differentiated by the appearance of the muscles rather than by differences in the bone.
Notes
Cuts of beef are sometimes classified by most tender,
medium tender and least tender cuts.
Most Tender Cuts Medium Tender Cuts Least Tender Cuts
Rib Chuck Flank
Short loin Rump Brisket
Sirloin Round Shanks
Beef and Pork Identification Slide Set
Courtesy of:
National Live Stock and Meat Board
Cuts of Meat to Study
• Porterhouse (beef)• T-bone (beef)• #7 Blade Steak (beef)• Filet Mignon (beef)• Blade Roast (beef)• Brisket Boneless (beef)• Rib Eye Roast (beef)• Standing Rib Roast (beef)• Flat Bone Sirloin Steak• Flank steak• Arm steak
• Pork leg (shank)• Back Ribs (pork)• Rib Chops (pork)• Center Rib Roast (pork)• Slab Bacon (pork)• Canadian Bacon (pork)• Spareribs
Primal Cut = Beef ChuckRetail Cut = Arm Steak
Primal Cut = Beef ChuckRetail Cut – Blade Roast
Primal Cut = Beef ChuckRetail Cut = Blade Steak
Primal Cut = Beef ChuckRetail Cut = Blade #7 Bone Roast
Primal Cut = Beef ChuckRetail Cut = Blade #7 Bone Steak
Primal Cut = Beef BrisketRetail Cut = Brisket Boneless
Primal Cut = Beef FlankRetail Cut = Flank Steak
Primal Cut = Beef RibRetail Cut = Standing Rib Roast (Large End)
Primal Cut = Beef RibRetail Cut = Standing Rib Roast (Small End)
Primal Cut = Beef RibRetail Cut = Rib Steak (Small End)
Primal Cut = Beef RibRetail Cut = Rib Eye Roast
Primal Cut = Beef RibRetail Cut = Rib Eye Steak
Primal Cut = Beef Short LoinRetail Cut = T-Bone Steak
Primal Cut = Beef Short LoinRetail Cut = Porterhouse Steak
Primal Cut = Beef SirloinRetail Cut = Wedge Bone Sirloin Steak
Primal Cut = Beef SirloinRetail Cut = Flat Bone Sirloin Steak
Primal Cut = Beef SirloinRetail Cut = Pin Bone Sirloin Steak
Primal Cut = Beef Short LoinRetail Cut = Tender Loin Roast
Primal Cut = Beef Short LoinRetail Cut = Tenderloin Steak (Fillet Mignon)
Primal Cut = Beef RoundRetail Cut = Round Steak
Primal Cut = Beef RoundRetail Cut = Rump Roast
Primal Cut = Beef RoundRetail Cut = Heel Round
Primal Cut = Beef RoundRetail Cut = Top Round Steak
Primal Cut = Pork ShoulderRetail Cut = Shoulder Roast Arm Picnic
Primal Cut = Pork ShoulderRetail Cut = Arm Roast
Primal Cut = Pork ShoulderRetail Cut = Arm Steak
Primal Cut = Pork ShoulderRetail Cut = Blade Steak
Primal Cut = Pork LoinRetail Cut = Back Ribs
Primal Cut = Pork LoinRetail Cut = Center Rib Roast
Primal Cut = Pork LoinRetail Cut = Rib Chops
Primal Cut = Pork LoinRetail Cut = Center Loin Roast
Primal Cut = Pork LoinRetail Cut = Top Loin Roast Boneless
Primal Cut = Pork LoinRetail Cut = Loin Chops
Primal Cut = Pork LoinRetail Cut = Tenderloin Whole
Primal Cut = Pork SideRetail Cut = Spareribs
Primal Cut = Pork Leg (Fresh Ham)Retail Cut = Leg Whole
Primal Cut = Pork LegRetail Cut = Shank Portion
Primal Cut = Pork ShoulderRetail Cut = Picnic Whole
Primal Cut = Pork HocksRetail Cut = Smoked Pork Hocks
Primal Cut = Smoked Pork LoinRetail Cut = Canadian Style Bacon
Primal Cut = Smoked Pork LoinRetail Cut = Rib Chop
Primal Cut = Smoked Ham WholeRetail Cut = Whole Ham
Primal Cut = Smoked Pork HamRetail Cut = Shank Portion
Primal Cut = Smoked Pork HamRetail Cut = Center, Slice Ham
Primal Cut = Smoked Pork HamRetail Cut = Rump (Butt) Portion
Primal Cut = Pork SideRetail Cut = Slab Bacon