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Meat, Poultry, and Seafood Chapter 8

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Meat, Poultry, and Seafood

Chapter 8

Purchasing, Storing, and Preparing Meats

Meats refer to beef, veal, lamb, mutton, and pork

Poultry refers to chicken, duck, goose, guinea, squab, turkey, or any domesticated bird raised to eat

Purchasing Meats

Meats available from whole carcass to portioned servings

Storage-refrigerators and freezers Employee skills Cost- unit cost and labor

Page 4: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Grading Scales United States

Department of Agriculture (USDA)

Quality grades

Beef: Prime Choice Select Standard Commercial Utility Cutter Canner

Page 5: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Veal Prime Choice Utility Standard

Lamb Prime Choice Good utility

Page 6: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Storing Meats

Store loosely wrapped in air-permeable paper (refrigerated)

Store tightly wrapped for freezer storage

Keep meats separated

Page 7: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Butchering Meats

Cattle butchered for beef are quartered Fore quarters Hind quarters

Cattle 1 day to 15 weeks are halved Considered veal

Hogs are halved Only in “HOG ONLY” shops

Page 8: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Sheep under one year old is considered lamb

Older considered mutton Both cut directly into primal cuts

Primary divisions of meat after initial butchering

Page 9: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Beef Primal Cuts

Page 10: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Pork Primal Cuts

Page 11: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Lamb Primal Cuts

Page 12: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Meats must be aged between 48-72 hours to allow muscles to relax

Fabrication is cutting primal cuts into usable portions

Trimming is getting meat ready to cook Tying a roast-even cooking Silverskin removed from tenderloin Butterflying- cut and split

Page 13: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Special Cuts

Medallions or Noisettes Small, round cuts of tenderloin

Scalloped Thin, boneless, lightly pounded

Emince’ Thin strips made to sauté

Page 14: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Other Meats

Offal meats- organ meats Sweetbread (thalmus gland) Liver Tripe Heart Brain

Game meat- wild animals Deer, wild boar, moose, elk

Page 15: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Kosher Slaughtered to comply with Jewish

dietary laws Only beef / veal fore quarter Poultry Some game NO HOGS

Page 16: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Purchasing, Storing, and Preparing Poultry

Poultry refers to chicken, duck, goose, guinea, squab, turkey, or any domesticated bird raised to eat

Can be purchased: Fresh or Frozen Whole or Pieces Bone in or out Ground

Page 17: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Grading

Depending on shape ratio of meat to bone Hair / down, feathers Broken bones /cuts

USDA A USDA B USDA C

Page 18: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Storage

Wrapped loosely Refrigerated between 32°F and 36°F

Page 19: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Trends and new interest in poultry

Free Range Birds Game birds – partridge, pheasant,

squab, duck, goose, and quail Once only hunted for sport and food,

now raised in a fashion similar to free range birds

Page 20: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to

Fabrication

Keep all trim for other uses Tools:

Clean work area Boning knife Chef’s knife

Disjointing Boning Trussing

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