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Meat

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a group output by iii-t

a group output by iii-t

Published in: Self Improvement, Business
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  • 1. Meat Member:Joshua Foronda Gian Kurt Perolina Ricardo Ramos Ranel Racena Rodrigo Batitis Jhimler Laudato Jasper Delamerced Christian Mangera
  • 2. Definition of Meat • Meat is animal flesh that is eaten as food. Meat is mainly composed of water and protein, and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways (e.g., curing or smoking). Unprocessed meat will spoil within hours or days. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
  • 3. • Meat consumption varies worldwide, depending on cultural or religious preferences, as well as economic conditions. Vegetarians choose not to eat meat because of ethical, economic, environmental, religious or health concerns that are associated with meat production and consumption.
  • 4. Market Forms of Meat • Fresh Meat – Meat that has not undergone chilling, freezing or any processing treatment. • Chilled Meat – this has been cooled to temperature range of 1˚ to 3˚ C within 24 hours after slaughter. • Frozen Meat – this has been chilled and frozen to an air temperature of 20˚ C
  • 5. • Cured - meat which has been treated with salt and nitrate or nitrite. • Canned - meat preserved in a can or tin. • Dried - dried or preserved by exposure to the sun
  • 6. Cuts of meat
  • 7. Chuck Steak • is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". (This is in reference to the shape of the bone, which resembles the numeral '7', not to the number of bones in the cut.) This cut is usually grilled or broiled; a thicker version is sold as a "7-Bone Roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef, due to its richness of flavor and balance of meat and fat.
  • 8. Spare ribs • (also called spareribs) are a variety of pork ribs and beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.
  • 9. Short loin • is a cut of beef that comes from the back of the steer or heifer. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks."
  • 10. Sirloin steak • the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak." The bottom sirloin in turn connects to the sirloin tip roast. • In British and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin.
  • 11. Round steak • A round steak is a steak from the round primal cut of beef. Specifically, a round steak is the eye (of) round, bottom round, and top round still connected, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. [citation needed] Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. • Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however.
  • 12. Flank steak • The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. • The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly”. • Flank steak is best when it has a bright red color. Because it comes from a strong, well-exercised part of the cow, it is best sliced across the grain before serving, to maximize tenderness. • Flank steak is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".[citation needed]. In the United Kingdom McDonald's uses "100% forequarter and flank" in its burger patties.
  • 13. Plate steak • The plate cut (also known as the short plate) is from the front belly of the cow, just below the rib cut. The short plate produces types of steak such as the skirt steak and the hanger steak. It is typically a cheap, tough and fatty meat. In the United States, the plate is the traditional cut of beef used for making pastrami.

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