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Chapter 34 Meat Food for Today

Chapter 34 Meat Food for Today

CHAPTER 34

Writing Cover Letter Activity

ntroduce Yourself A new grocery store has opened Iin your neighborhood. The shop is hiring, and you are interested in a job. Write a cover letter to the shop’s manager in which you tell her about yourself and de- scribe the skills you can offer as an employee. Writing Tips Follow these steps to write a cover letter: Activate Prior ● Include a return-address heading, the date, recipi- Knowledge ent’s address, and salutation, or greeting. Meat as the Centerpiece Meat ● Make sure your writing has a professional tone. is the center of many meals. What is the nutritional benefit ● End your letter with a closing and your name. of combining a with ● Proofread the letter to make sure it is free from errors. rice and tomatoes? 532 Unit 7 Food Preparation Reading Guide

Before You Read Preview Examine the photos, figures and captions. Consider the variety of meat types, cuts, and cooking methods.

Read to Learn Key Concepts Academic Standards ● Explain the three main parts of meat. ● Describe the nutritional value of meat. English ● Identify and explain the most common grades of . Language Arts ● Explain what to look for when buying meat. NCTE 12 Use language ● List methods for cooking meat. to accomplish individual Main Idea purposes. Meat is a flavorful, versatile, and nutritious food that comes in a Mathematics variety of forms and can be prepared in many ways. NCTM Number and Operations Understand Content Vocabulary numbers, ways of represent- You will find definitions for these words in the glossary at the ing numbers, relationships back of this book. among numbers, and number ■ meat ■ elastin ■ variety meat systems. ■ muscle ■ marbling ■ processed ■ grain ■ cut ■ cold cuts NSES A Develop understand- ■ connective tissue ■ wholesale cut ■ ings about scientific inquiry. ■ collagen ■ retail cut NCTE National Council of Academic Vocabulary Teachers of English You will find these words in your reading and on your tests. Use NCTM National Council of the glossary to look up their definitions if necessary. Teachers of Mathematics ● similar NSES National Science ● uniform Education Standards NCSS National Council for Graphic Organizer the Social Studies Use a graphic organizer like the one below to take notes about the four most common sold in the United States.

BEEF LAMB

Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer.

Chapter 34 Meat 533 When cooked in moist heat, collagen softens Makeup of Meat and turns into gelatin. Elastin (i-=las-t`n) is the Meat is flavorful, versatile, and highly nutri- tough, elastic, and yellowish connective tissue tious. Meat is the edible muscle of animals, found in ligaments and blood vessel walls. It typically cattle, sheep, and pigs. cannot be softened by heat and is usually cut Meat has three main parts: muscle, con- away before cooking. To tenderize elastin, you nective tissue, and fat. Figure 34.1 shows the must pound, cut, or grind it. structure of muscle tissue. Fat In addition to muscle and connective tis- Muscle Sometimes called muscle fibers, sue, meat contains both visible and invisible muscle is protein-rich tissue made of long, fat. A layer of visible fat sometimes surrounds thin cells grouped together in bundles. As the muscle. Small white flecks of fat, called bundles group together, they form individual marbling, may also appear within the mus- muscles. The lengthwise direction of muscle cle tissue. Invisible fat is part of the chemical is called the grain. If you cut meat across the composition of meat. grain, you break up the muscle fibers, mak- ing it easier to chew. Most meats sold in retail True or False stores are cut across the grain. Cutting meat in the direction of the grain Connective Tissue The protein material that makes it easier to chew. binds muscle together into bundles is called connective tissue. This tissue not only holds muscle fibers together but also anchors mus- Nutrients in Meat cle to bone. Meat has several types of con- Meat is an excellent source of protein. It is nective tissue, including collagen and elastin. also a major source of iron, zinc, phosphorus, =k&-l`-j`n Collagen ( ) is the thin, white, trans- thiamin, riboflavin, niacin, and vitamins B6 parent connective tissue found in tendons, and B12. Meat can be high in saturated fat, how- between muscle cells, and between muscles. ever, so choose lean meats when possible. Meat belongs to the same food group as , fish, dry beans, eggs, and nuts. Teens need 5 to 6 ounces of these protein foods each Figure 34.1 Muscle Fibers day. Two to 3 ounces of cooked meat is about the size of your palm. Protein-Rich Tissue Muscle is made of long cells, bundled together with connec- Types and Cuts of tive tissue. What is the major nutrient in muscle? Meat Muscle Tissue The four most common meats sold in the United States are beef, veal, lamb, and pork. Connective Figure 34.2 shows the sources and character- tissue Bundle istics of different types of meat. of cells

Connective Cuts of Meat tissue A cut is a specific, edible part of meat, such as a , chop, or roast. Meat is first divided into large wholesale cuts, also called primal Single cell cuts. A wholesale cut is a large cut that is sold to retail stores. Figure 34.3 shows the whole- Single muscle cell sale cuts of beef, veal, lamb, and pork. The retailer divides wholesale cuts into retail cuts.

534 Unit 7 Food Preparation Figure 34.2 Types of Meat

Common Meats Different types of meat come from different animals, as well as animals of different ages. How do beef, veal, and baby beef differ in flavor?

Meat Source Characteristics more than one year Hearty fl avor; fi rm texture; bright, deep red color with fi rm, old. creamy white fat. Veal Calves (young cattle), usually Mild fl avor; fi rm texture; light, gray-pink color with very one to three months old. little fat. Baby beef Calves between six and Pink-red color; stronger fl avor and coarser texture than veal. twelve months old. Lamb Sheep less than a year old. Unique, mild fl avor; bright, pink-red color; brittle white fat. Sometimes covered with a fell, a thin membrane under the hide, which helps retain juices during cooking. Mutton Sheep over two years old. Less tender than lamb; stronger fl avor. Pork Pigs less than a year old. Tender texture; mild fl avor; gray-pink color; soft white fat. Older animals have meat with a darker pink color.

Figure 34.3 Wholesale Cuts of Meat

Primal Cuts Different types of meat are cut into different wholesale cuts. Learning the names of the wholesale cuts can help you buy the right meat for your purpose. What is meat from the beef shoulder called? What is meat from the beef leg called?

Round Beef Pork Leg

Sirloin Flank Loin Side Short plate Rib Blade shoulder Arm shoulder Chuck Foreshank

Veal Lamb Leg (round) Leg Sirloin

Loin Loin Foreshank & Foreshank & Rib breast Rib breast

Shoulder Shoulder

Chapter 34 Meat 535 A retail cut is the small cut of meat sold to The USDA also grades meat. Inspection is consumers. For example, one wholesale cut of mandatory, but grading is a voluntary program beef is chuck, from the shoulder area. Retail available to the , which pays for cuts from chuck include blade roast, short the service. Meat is graded according to stan- ribs, and arm . Meat cuts from the dards that include the amount of meat on the same location in beef, veal, lamb, and pork are animal, the amount of marbling, the age of the usually similar, or alike, in shape but differ- animal, and the texture and appearance of the ent in size. meat. The grade is stamped on the meat. Both The price label on a meat package identi- inspection and grade marks are stamped with fies the cut. The meat type is listed first. The a harmless vegetable dye, so they do not have wholesale cut is listed second. This tells you to be cut off before cooking. which part of the animal the meat came from. Lamb, veal, and beef are graded with the The retail cut is listed third. Figure 34.4 shows same grades with one exception: “good” veal a sample meat label. and lamb are the same as “select” beef. Pork is not graded because the meat is more uniform, Inspection and Grading or consistent, in quality. Prime beef is the highest and most expen- of Meat sive grade. The meat is well marbled, ten- The Federal Meat Inspection Act requires der, and flavorful. Marbling in meat is valued that all meat shipped across state lines be because it adds to the flavor of the meat. inspected for wholesomeness, or healthful- Choice beef has less marbling than prime but ness before and after they are slaughtered. is still tender and flavorful. It is the most com- States have similar laws that apply to meat mon grade sold in supermarkets, Select beef sold within a state. Meat products that pass has the least amount of marbling and is the federal inspection standards are marked with a least expensive. It is sometimes sold as a store stamp. The stamp appears in only a few places brand. Figure 34.5 shows what USDA beef on the animal. stamps look like.

Figure 34.4 Meat Label Figure 34.5 Grades of Beef

Product Information The label on Common Beef Grades Prime, choice, a meat package shows the animal the and select are the most common grades meat came from, the cut of the meat, the of beef. Which grade is the most weight, and the price. What is the differ- expensive? Why? ence between wholesale and retail cuts?

Net Cost of Unit USDAUSDA weight package price SELECTSELECT MEAT DEPARTMENT WEIGHT PAY PRICE Lb. Net Per Lb. 0.00 $ 0.00 $ 0.00

BEEF TOP USDAUSDA USDAUSDA CHOICECHOICE PRIMECHOICE Type of Wholesale Retail meat cut cut

536 Unit 7 Food Preparation Figure 34.6 Seven Common Bone Shapes

Clues About Teaderness The areas around the backbone have the tenderest cuts of meat. Look at the shape of the bone as a clue to the tenderness of the cut. How can less tender meat be made tenderer?

TENDER TENDER

Wedge Bone Leg or (near round) Leg, Round, or Round Bone Cuts. Only Flat Bone lamb, pork, and (center cuts) veal are tender. Sirloin Cuts Pin Bone (near short loin)

Flank Cuts (no bones) Back Bone Loin or (T-Shape) Short Loin Cuts T-Bone

Back Bone Rib Cuts Breast and Rib Bone Short Plate Cuts Breast and Rib Bones Blade Bone (near rib) Brisket

Blade Bone (center cuts) Shoulder or Chuck Cuts/ Shoulder or Blade Bone Blade Cuts Chuck Cuts/ (near neck) Arm Cuts

Arm Bone

Meat Tenderness releasing juice and flavor. As fat melts, it pen- etrates the muscle tissue and helps separate Some cuts of meat are more tender than muscle fibers making the meat easier to chew. others. There are two major reasons for this. Bone shapes give clues about where the Muscle Movement The less a muscle moves, meat comes from on the animal and how ten- the more tender it is. Muscles along the der it is. Figure 34.6 shows the seven com- backbone get very little movement, for exam- mon bone shapes. The rib and T-shape bones, ple, so meat from that area is more tender than which are part of the backbone, indicate meat from other parts of the animal. that the meat is tender. The meat on a blade Marbling The amount of marbling affects ten- bone, which is part of the shoulder, is not as derness. Fat in marbling melts during cooking, tender.

Chapter 34 Meat 537 Tenderizing Meat Less tender cuts of meat can be tender- ized before cooking by one of several methods. Fatty Scraps Mechanical methods such as grinding, pound- ing, and cutting tenderize meat by breaking Due in part to the popularity of , down elastin. Less tender cuts of beef, for exam- is the top-selling type of beef in the ple, can be ground into or pounded United States. However, there is more to a ham- with a meat pounder to make cube . burger than ground beef—namely, fat. As much as 30 percent of the content of meat sold as Chemical methods such as adding acid either “hamburger” or “ground beef” can be fat. tenderize meat by softening the collagen and The USDA allows any cut of beef to be used to breaking down elastin. Tomatoes, sour cream, make hamburger or ground beef. Consequently, , vinegar, and lemon juice can be used it is usually made from leftovers—the scraps that to tenderize meat. The meat can be marinated remain after sides of beef are cut into steaks and in the mixture before cooking, or the acid mix- roasts. ture can be added during cooking. Think About It Do you see a connection Commercial can also be between State’s beef and the fact that the United sprinkled on meat to increase its tenderness. States has the highest obesity rate in the world? Meat tenderizer contains salt and three papaya What changes can health-conscious consumers make? Write a paragraph explaining your reasoning. enzymes that break down muscle fibers.

Ground Meat ground lamb, pork, and veal. You can ask to is popular and relatively have meat ground for you. A combination of inexpensive one of its best known uses is in equal parts of ground beef, pork, and veal hamburgers. It is also an important ingredient works well for . in meat loaf, tacos, sloppy joes, and tomato- Packaged ground beef is often red on the based meat sauces. outside and slightly bluish on the inside. When Less tender cuts of meat, along with trim- meat is exposed to air, oxygen causes it to turn mings, are often ground. Ground beef, also red. The interior of the ground beef does not called hamburger, is the most popular ground get enough oxygen to turn red. meat. About 45 percent of the beef in the United States is made into ground beef. Ground beef is available with different Variety Meats amounts of fat. By law, ground beef cannot A variety meat is a meat consisting of edi- have more than 30 percent fat by weight. It ble organs and extremities of beef, veal, lamb, may contain seasonings, but no extenders or or pork. Variety meats include , kidney, binders. Regular ground beef has the most pigs feet, brains, , tongue, , and fat, is the least expensive, and shrinks most sweetbreads (thymus gland). Variety meats are when cooked. Ground chuck contains 15 to highly perishable, so they must be fresh when 20 percent fat, which makes for flavorful and purchased and cooked within 24 hours. juicy hamburgers. Ground round and ground Variety meats are used extensively in sirloin have the least fat and are the most Europe and other parts of the world. Andouille expensive. Ground meat that is labeled “lean” (&n-=d<-#), for instance, is a French sausage must have less than 10 grams of total fat, less made with chitterlings (pig intestines) and than 4.5 grams of saturated fat, and less than (the stomach lining of cattle). The Cajun 95 milligrams of cholesterol per 3½-ounce version is spicy and is usually made from pork serving. Lean ground beef usually costs more shoulder. Andouille is a major ingredient in than regular ground beef. jambalaya and gumbo. Variety meats are used You can buy ground beef already packaged less in the United States, so most variety meats or have it ground to order. You can also buy produced in the U.S. are exported.

538 Unit 7 Food Preparation Processed Meats water or pumping the solution into the meat. In dry-curing, no water is used. The mixture is A processed meat is a meat with added fla- rubbed onto the surface of the meat. vor and preservatives. Processed meats include ham, , , and cold cuts. Cold cuts Smoked Meats Originally, smoking meat are processed slices of cold meat and poultry. meant exposing it to wood smoke to preserve About 35 percent of the meat produced and flavor it. Today, liquid smoke is used for in the United States is processed. About flavoring. 75 percent of all processed meat is pork. The Cooked Meats Cooked, processed meats are remaining 25 percent is beef. ready to eat. Pasteurization increases the shelf Three methods are used to process meats: life of the meat. curing, smoking, and cooking. Several meth- ods are often used on one product. Convenience Forms of Meat Cured meats Cured meats can be pickle-cured Convenience forms of meat include canned, or dry-cured. Pickle-curing involves soaking frozen, and ready-to cook products. Conve- the meat in a solution of salt, sugar, sodium nience products cost much more than the same nitrate, potassium nitrate, ascorbic acid, and foods prepared from scratch at home.

Ronnie Huettmann in Food

Q: What does a butcher do? A: A butcher is someone who slaughters and processes meat for retail to the public. cut up the meat and package it for stores. Meat-cutters cut the meat down into individual portions for customers. Q: How do you become a butcher? “ It is really important to be the A: On-the-job training is common among butchers. Simple cutting best that you can be at what- operations require a few days to learn, while more complicated ever choice you make.” tasks require several months of training. Trainees learn the proper — Ronnie Huettmann, use and care of tools and equipment, while also learning how to President, Acre Station Meat prepare various cuts of meat. After demonstrating skill with various Farm – Pinetown, NC meat cutting tools, trainees learn to divide carcasses into wholesale cuts and wholesale cuts into retail and individual portions. Trainees also may learn to roll and tie roasts, prepare sausage, and cure meat. Those employed in retail food establishments often are taught oper- ations, such as inventory control, meat buying, and recordkeeping. Q: What type of person typically is best-suited for the profession? A: People who become butchers usually have a culinary background or an agricultural background.

Education and Training Qualities and Skills Related Career Opportunities Most butchers learn their skills Knife sharpening skills are very There are career opportunities through on-the-job training. The important. Manual dexterity, within the companies that process training period for highly skilled physical strength, and hand-eye meat. Butchers in food processing butchers at the retail level may be coordination. businesses and retail stores may one or two years. progress to supervisory positions. They may also become meat buyers.

Chapter 34 Meat 539 Many canned meat entrées are available, roasts and steaks include round, loin, sirloin, including beef and spaghetti and meat- and chuck arm. Lean pork roasts and chops balls. Many frozen entrées have meat, along include tenderloin, center loin, and ham. Lean with starches and vegetables. , for lamb roasts and chops include the leg, loin, example, might have side servings of peas and and foreshank. All veal is lean except ground mashed potatoes. Most supermarkets carry veal. Tender cuts are usually more expensive ready-to-cook meats, such as ready-made than tough cuts. You can save money by learn- meatloaf that just needs baking. ing tasty recipes for tough cuts. Always compare the cost per serving of dif- Identify What two ferent cuts. If you find a bargain that is not on factors infl uence meat tenderness? your shopping list, you might decide to change plans. Even small savings add up over time. Buying and Storing Meat Storing Meat Meat must be refrigerated. Place meat in Meat can be one of the most expensive a plastic bag to keep the juices from dripping items in the food budget. To get the most for on other food. Variety meats should be used your money, you need to shop wisely and store within one day, and ground meat should be meat properly. used within two days. Other fresh meats keep in the refrigerator for three to five days. Freeze Buying Meat meat for longer storage. Buy only the amount of meat that you need. If you are refrigerating unopened packages Calculate how much meat you will need for of processed meat, refer to the date on the label the recipe you have chosen and the number of for length of storage. If the package has been people you will serve. Add a little extra if you opened, use the meat within a few days. Read want leftovers. label directions for storing canned meats. Choose the cut that looks the leanest. This saves money because you do not have to pay Summarize How for extra fat that you will discard. Lean beef can you save money when buying meat?

Tender and Juicy Well-prepared meat is tender, not dry or tough. How can you cook meat to keep it moist and tender?

540 Unit 7 Food Preparation Cooking Meat Cooking affects meat in several ways. ! Safety When properly cooked, meat becomes more Matters firm, fat melts, and connective tissues soften. As a result, the meat becomes tender, juicy, The Threat of Thawing and flavorful. There are several ways to thaw frozen meat, but Protein is sensitive to heat, so you must not all are safe. Improper thawing leads to the carefully control cooking temperatures and growth of bacteria and threatens food safety. Never thaw meat at room temperature or in times. Cooking meat for a long time at high warm water. Instead, thaw meat in the refrigera- temperatures can cause it to shrink signifi- tor, where its temperature can decrease slowly cantly. Overcooked meat is tough and dry and and safely. Keep the meat in its orginal packag- may be difficult to cut and digest. ing with a dish or tray underneath it. You can Heat does not usually destroy nutrients in also thaw meat by putting it in a leakproof bag meat. However, water-soluble vitamins, such and immersing it in cold water. Change the water every 30 minutes. Or, use your microwave as B vitamins, may be lost in the meat juices or to quickly thaw meat, following the instructions cooking liquid. To recapture the vitamins, the in the product manual. meat juices or cooking liquid can be added to ! What Would You Do? In one hour, you soups, sauces, or gravies. plan to prepare steaks for dinner. However, you forgot to move them from the freezer to the Preparing Meat refrigerator to thaw out. You need to have the steaks ready soon. The USDA requires that safe handling instructions be on all packages of raw and par- tially cooked meat. Make sure to read these instructions when you prepare meat. Here are Marinating works best on thin cuts of meat. the basic steps in preparing meat: Acid pits aluminum, so do not use an alumi- Thaw. If the meat is frozen, thaw it before num pan for marinating. Marinades can pick cooking to save time and preserve quality. If up contaminants from raw meat, so do not use you want to cook frozen meat without thaw- leftover marinade for basting unless you boil it ing, increase the cooking time by about 50 per- first for one minute. cent. For example, if the normal cooking time Cook. The tenderness of a meat cut deter- for a cut is 40 minutes, cook a frozen cut for mines its cooking method. Tender cuts, such 60 minutes. as steaks, chops, and roasts, can be cooked Rinse. Before cooking meat, rinse it under quickly with dry heat methods, such as roast- cold water and pat it dry with a paper towel. ing and broiling. Less tender cuts, such as arm Trim fat. Trim any visible fat before cooking shoulder chops and , must be cooked so drippings are less fatty. Fat is easier to trim for longer periods with moist heat methods, when meat is very cold. such as and stewing. Moist heat breaks down the collagen in the meat, making Marinate. Before cooking meat, you can mar- it tender. Remember high and fast for tender inate it for added flavor and tenderness. To cuts and low and slow for tough cuts. make a marinade, choose at least one acidic ingredient. Vinegar, yogurt, or fruit juice work well. Add a little cooking oil and season the Testing for Doneness mix with herbs and spices. Pour the marinade Doneness is the point at which meat has over the meat, cover, and refrigerate. Do not cooked enough to make it flavorful and safe to marinate for more than 24 hours or the meat eat. If any part of the meat is not cooked until will get mushy. fully done, it may cause foodborne illness.

Chapter 34 Meat 541 Cooking time depends on the cooking Figure 34.7 Temperatures method and the cut of the meat. The cooking time in the recipe is just a guide. Begin testing for Meat the meat for doneness about 10 minutes before Internal Doneness The terms medium the end of the expected cooking time. rare, medium, and well done refer to the temperature meat has reached at its thick- Broiling Meat est point. What kind of thermometer Broiled meat is cooked very close to would you use to test the temperature of the heating element. Because it uses high a large piece precooked ham? heat, broiled food has an appetizing brown exterior. Food Temperature in °F Tender cuts of meat such as steaks, chops, Ground Meat and Meat Mixtures ham slices, liver, bacon, and ground beef can be Beef, pork, veal, lamb 160 broiled. Steaks and chops should be at least ½ Fresh Beef, Veal, Lamb inch thick. Thinner pieces dry out if broiled. Medium rare 145 When fat cooks, it melts and shrinks, pull- Medium 160 ing up the meat. Make slashes through any Well done 170 fat left on the edges of meat before broiling to Fresh Pork help keep the meat from curling. You can also Medium 160 add flavor by brushing a sauce on the meat. Well done 170 Place the broiler pan so the meat is 2 to 5 inches from the heat. Thicker cuts need more Ham time to heat, so they should be placed farther Fresh (raw) 160 from the heat. Broil until the top is brown and To reheat precooked ham 140 the meat is slightly more than half done inside. Leftovers and Casseroles 165 Season if desired. Turn and complete the broil- ing on the other side. Grilling Meat Doneness is hard to judge visually. Using a meat thermometer is the safest method. When Tender cuts of meat can be grilled. You you roast cuts more than 2 inches thick, insert can grill whole cuts or make . To make the meat thermometer into the thickest part. kebabs, thread cubes of meat onto skewers, Be sure that the tip of the thermometer does alternating with tomato quarters, mushrooms, not touch bone or rest in fat, which gives an green pepper chunks, or other vegetables. incorrect reading. You can use an instant-read Brush with oil, melted butter, or a sauce to thermometer or an oven-safe thermometer. keep the foods from drying out. For thin cuts, check the temperature with Heat the grill. Place the meat or kebabs an instant-read thermometer near the end on the grate and turn them regularly to cook of the cooking time. Some instant-read ther- through. Brush the meat occasionally with a mometers have a dial, and some have a digital sauce. Sauces that contain a large amount of display. You can check the accuracy of your sugar, such as sauce, can cause meat thermometer by placing it in a glass of ice to char. If you want to use a sweet sauce, wait water. It should register 37°F. until the last few minutes of cooking to begin Meat can be cooked to these basic stages basting. of doneness: medium rare, medium, and well done. Each stage is indicated by a specific Meat internal temperature. Figure 34.7 shows inter- Roasting works best with large tender cuts nal doneness temperatures for various types of of meat, such as loin, rib, and leg roasts. Fol- meat. low these steps to roast meat:

542 Unit 7 Food Preparation 1. Place in a pan. Place the meat fat side up on Meat a rack in an open, shallow roasting pan. As the Thin pieces of tender meat can be fried in a fat melts, it automatically bastes the meat. The small amount of fat. Lean cuts of meat or cuts rack should hold the roast out of the drippings. that are floured or breaded need more fat. For standing rib roasts or crown of pork, the Cook meat uncovered in a skillet preheated ribs form a natural rack, so the meat can be to medium. Turn occasionally so both sides placed directly on the pan bottom. brown. Do not cover the skillet or the meat 2. Season. Season the meat as desired. will cook in moist heat and lose crispness and 3. Insert the thermometer. Insert an oven-safe flavor. Season the meat after browning. meat thermometer so the tip is centered in the largest muscle. Pan-Broiling Meat 4. Roast. Roast at 325°F without preheating Pan-broil tender cuts of meat that are too the oven. If you wish, add whole small pota- thin to broil. Use cuts that are 1 inch thick or toes, onions, and carrots around the roast about less. Preheat a heavy skillet. Most cuts have an hour before it’s done. Do not add water or enough fat to prevent sticking without adding cover the pan. This causes the meat to cook oil. If you are using a lean cut, use a nonstick with moisture rather than dry heat. skillet or brush or spray the regular skillet with 5. Test for doneness. Remove the roast from oil. Use medium heat and do not cover the skil- the oven when the meat thermometer regis- let. Turn the meat occasionally and pour off fat ters five degrees lower than the desired inter- as it accumulates. Cook until brown on both nal temperature. The meat continues to cook sides, and then season if desired. as it stands. 6. Let stand. Let the roast stand for 15 to 20 Braising Meat minutes after removing it from the oven. This Braising is used to cook large, less tender allows the juices to set and makes the roast cuts of meat, such as pot roast and . easier to carve. It also gives flavor to tender cuts.

Judging Doneness Use an instant-read thermometer, shown on the left, to test thin cuts of meat like hamburger. Use an instant-read thermometer or an oven-safe thermometer, shown on the right, or for thicker cuts. Why is it important to use a thermometer to test doneness?

Chapter 34 Meat 543 Brown the meat on all sides in a large heavy Slow-Cooking Meat pan, using a little fat if needed to prevent stick- A slow cooker uses a low temperature for ing. After browning, drain off excess fat. Add a long cooking time, which makes it ideal for just enough liquid, such as water, tomato less tender cuts of meat. A slow cooker allows juice, meat stock, or another seasoned liquid, you to prepare a meal in the morning and have to cover the bottom of the pan about ¼ inch it ready for dinner when you come home from deep. The liquid must flow under the food to work or school. keep it from sticking to the pan. Add season- ings and cover the pan with a tight-fitting lid. Simmer on low heat until the meat is ten- Microwaving Meat der, or cook in the oven at 325°F. About half- Cuts of uniform size are the best choice way through the cooking time, you can add for microwave cooking. Microwave ovens do carrots, potatoes, and onions. not cook evenly, even if they have a turntable. During the standing time, cover the meat Pressure-Cooking Meat loosely with foil to hold in the heat. After the Large, less tender cuts of meat can be pres- standing time, check the meat in several spots sure cooked. This cooks the meat in moist heat with an instant-read thermometer to be sure and tenderizes it under high pressure within a it has reached the proper internal temperature relatively short time. throughout.

Pot Roast

Ingredients Though a roast is usually made 2 lbs. Boneless chuck roast from a tough piece of meat, 1 cup Tomato juice 1 cup Reduced fat, low-sodium beef broth that meat is often low in fat . 2 Tbsp. Olive Oil Tenderizing it with a marinade 2 Tbsp. Prepared mustard 2 tsp. Worchestershire sauce and slowly roasting it creates a 1 tsp. Fresh or dried rosemary savory meal. Directions 1. In a large plastic, sealable bag, combine the tomato juice, Yield 12 servings stock, rosemary, olive oil, mustard, and Worchestershire sause. Place the meat in the bage and seal the bag. Nutrition Analysis per 2. Place the bag in refrigerator and let sit overnight. After a Serving few hours, turn the bag over at least once. ■ Calories 260 ■ Total fat 17 g 3. Preheat oven to 350°. Saturated fat 6 g 4. Remove the meat from the refrigerator and place it in a Cholesterol 72 mg roasting pan. Place the meat in the oven and roast for at ■ Sodium 198 mg least two hours. Use an instant-read thermometer and ■ Carbohydrate 2 remove the roast when it reaches 160°. Dietary fiber 0 g 5. Slice the meat against the grain and serve with roasted Sugars 2 g ■ vegetables. Protein 23 g

544 Unit 7 Food Preparation CHAPTER 34 Review & Applications

After You Read Chapter Summary Meat is made up of muscle, connective tissue, and fat. It provides many nutrients. There are several types and cuts of meat. Meat is inspected for wholesomeness and graded for quality. Some cuts of meat or more tender than others. In addition to meat cuts, there are ground meats, variety meats, processed meats, and convenience forms of meat. Meat should be bought carefully and stored properly. Cooking affects meat in several ways. There are basic steps to prepare meat for cooking. For safety reasons, it is important to check meat for doneness. Meat can be cooked using a variety of methods.

Content and Academic Vocabulary Review 1. Write a sentence using two or more of these content and academic vocabulary words. The sentence should clearly show how the terms are related. Content Vocabulary Academic Vocabulary ■ meat (p. 534) ■ retail cut (p. 536) ● similar (p. 536) ■ muscle (p. 534) ■ variety meat (p. 538) ● uniform (p. 536) ■ grain (p. 534) ■ processed meat (p. 539) ■ connective tissue (p. 534) ■ cold cuts (p. 539) ■ collagen (p. 534) ■ doneness (p. 541) ■ elastin (p. 534) ■ marbling (p. 534) ■ cut (p. 534) ■ wholesale cut (p. 534)

Review Key Concepts 2. Explain the three main parts of meat. 3. Describe the nutritional value of meat. 4. Identify and explain the most common grades of beef. 5. Explain what to look for when buying meat. 6. List methods for cooking meat.

Critical Thinking 7. Explain why a meat label can not be accurate if it says fat-free. 8. Infer why some meat producers keep animals in small confines to prevent too much movement. 9. Compare and contrast inspection and grading of meat. 10. Identify which tool is absolutely necessary to safely cook meat. Explain why.

Chapter 34 Review & Applications 545 CHAPTER 34 Review & Applications

12. Watching the Fat To maintain a healthy 11. Com- diet, Angela is watching her fat intake. She parison wants to prepare healthy, low-fat hamburg- are an easy-to-pre- ers topped with roasted vegetables and pare addition to sandwiched between whole-grain buns. many dishes. In Angela wants to use meat with the low- their convenience est amount of fat possible. Should she use form, they require ground beef, ground chuck, ground sirloin, virtually no preparation. Do you prefer or lean ground beef to make her healthy homemade or pre-made meatballs? hamburgers? Procedure Choose a recipe for meat- balls and prepare it. Also prepare ready-made meatballs purchased as 13. Nutrition Comparison Compare the pro- a convenience food. Follow package tein and fat amounts in four different cuts directions. Conduct a taste test to sam- of beef, such as round, sirloin, rib, and ple and compare both products. flank. Use spreadsheet or word process- Analysis As a team, create a table that ing sofware to create a graph or chart that compares the taste, texture, appear- shows your findings. Then write one or ance, nutrition, and approximate cost more paragraphs to answer these questions: per serving of the two forms of meat- Which cut provides the least amount of fat? balls. Share your chart with the class. Which cooking method would you choose Explain which form you would choose to use for each of the four different cuts? in the future and why? Explain your answers.

Real-World Skills

Problem- 14. Managing Meat Juices Ben, a nutritionist, cooked a lamb roast. He Solving noticed that a lot of meat juices filled the bottom of the roasting pan. Skills Why do you think he viewed this as a problem, and how might he have solved it? Interpersonal 15. Meat Cut Display Follow your teacher’s instructions to form pairs. and Find an image of the cut of meat your teacher assigns to you. Using the Collaborative image as a reference, work together to draw an oversized version of the Skills meat cut on a piece of posterboard. Add color and cut it out. Financial 16. Cost Per Serving Fiona eats two 3-ounce servings of meat per day. Literacy She is on a food budget and wants to save money. Each canned meat Skills entrée contains 3 ounces of meat and cost $3.89. Lean lamb chops cost $5.70 per pound. Which choice has the lower cost per 3-ounce serving? By how much is the cost lower?

546 Unit 7 Food Preparation CHAPTER 34 Review & Applications

Academic Skills

Food Science Starting Hint The pounded veal is 1 2 17. Browning of Meat Caramelization is the ( ⁄8)/( ⁄3) of the original thickness. Since browning of surface sugars on foods such it is improper to have fractions within a as meat. How can we use this information fraction, simplify the fraction by dividing 1 2 in cooking meat? ⁄8 by ⁄3 (which is the same as multiplying 1 3 ⁄8 by ⁄2). Convert to a percent. Procedure Cut beef steak into 9 strips ½˝ wide and 4˝ in length. Divide into 3 NCTM Number and Operations Understand numbers, groups. Dissolve 2 teaspoons of corn syrup ways of representing numbers, relationships among numbers, in ½ cup of warm water. Put the first group and number systems. in this syrup, and marinade for at least an hour or longer. Pat dry. Dip the next group English Language Arts of strips into flour to coat well, shaking off 19. Meat: To Eat or Not to Eat? Vegetarians excess. Heat a small amount of vegetable and meat eaters feel strongly about diets oil in three small skillets, and sauté each that eliminate or include meat. What is your group about 5 minutes, turning to brown view? Write a two-minute speech in which well on all sides. Use a table to show the you explain why you do or do not eat meat. results. NCTE 12 Use language to achieve individual purposes. Analysis Write a paragraph to describe any differences in browning. NSES A Develop understandings about scientific inquiry. STANDARDIZED TEST PRACTICE

Mathematics READING COMPREHENSION 18. Tenderizing Veal Antonia has purchased Re-read the section about storing meat on several veal , which she would like to page 540. Then select the best answer. bread and fry for use in a veal parmigiana 20. How soon after buying should ground meat 2 dish. Each is ⁄3 inch thick when pur- be used? chased. However, she will need to tender- a. within one day ize the cutlets and reduce their thickness so b. within two days that they will cook more evenly when fry- c. within three to fi ve days ing. Antonia pounds each cutlet to a thick- d. within three days of the sell-by date 1 ness of ⁄8 inch. What fraction is the new thickness of the original thickness? What percentage is the new thickness of the origi- Test-Taking Tip Closely read the text to which nal thickness? the question refers. Then read through the question and each of the answer choices. Some Math Concept Convert Fractions to answers may seem correct, but they contain Percents To convert a fraction into a subtle errors. Pay attention to every word. percent, divide the numerator by the denominator, multiply by 100, and add the percent symbol.

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