"Meat, Poultry, and Seafood: Purchasing, Storing, and Preparing"


This chapter covers everything related to meats, poultry, and seafood. In particular, it focuses on the purchasing process, different cuts

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Slide1Meat, Poultry, and SeafoodChapter 8

Slide2Purchasing, Storing, and PreparingMeats  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  

Slide3Purchasing Meats Meats available from whole carcass to portioned servings  Storage-refrigerators and freezers  Employee skills  Cost- unit cost and labor

Slide4Grading Scales United States Department of Agriculture (USDA)  Quality grades  Beef:  Prime  Choice  Select  Standard  Commercial  Utility  Cutter  Canner

Slide5Veal  Prime  Choice  Utility  Standard  Lamb  Prime  Choice  Good  utility

Slide6Storing Meats Store loosely wrapped in air- permeable paper (refrigerated)  Store tightly wrapped for freezer storage  Keep meats separated

Slide7Butchering 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

Slide8Sheep under one year old is considered lamb  Older considered mutton  Both cut directly into primal cuts  Primary divisions of meat after initial butchering

Slide9Beef Primal Cuts

Slide10Pork Primal Cuts

Slide11Lamb Primal Cuts

Slide12Meats 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

Slide13Special Cuts Medallions or Noisettes  Small, round cuts of tenderloin  Scalloped  Thin, boneless, lightly pounded  Emince’  Thin strips made to sauté

Slide14Other Meats Offal meats- organ meats  Sweetbread (thalmus gland)  Liver  Tripe  Heart  Brain  Game meat- wild animals  Deer, wild boar, moose, elk

Slide15Kosher  Slaughtered to comply with Jewish dietary laws  Only beef / veal fore quarter  Poultry  Some game  NO HOGS

Slide16Purchasing, Storing, and PreparingPoultry  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

Slide17Grading Depending on  shape  ratio of meat to bone  Hair / down, feathers  Broken bones /cuts  USDA A  USDA B  USDA C

Slide18Storage Wrapped loosely  Refrigerated between 32°F and 36°F

Slide19Trends and new interest inpoultry  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

Slide20Fabrication Keep all trim for other uses  Tools:  Clean work area  Boning knife  Chef’s knife  Disjointing  Boning  Trussing