ProStart II Chapter 16 Meat Latest 2024 Graded A+

ProStart II Chapter 16 Meat Latest 2024 Graded A+ Term used to describe Beef, veal, lamb, muton, or pork. Meat Products that pass inspection receive a __________________, which means that the product is approved for wholesomeness and is safe for people to eat. USDA stamp Measures the flavor characteristics of meat products. Quality Grade Measures the proportion of edible or usable meat after being trimmed of bones or fat. Yield grade The highest quality available for beef, veal, and lamb and is usually found in only the finest restaurants, hotels, and markets. Prime Also a high grade for most meat and is readily available for restaurant use and the general consumer. Choice A slightly lower grade for beef, but is still suitable for restaurant use depending on the desired end product. These cuts will have considerably less marbling overall but can be tender and tasty if cooked properly. Select The pieces of meat first separated from the carcass of an animal when it is butchered. Primal cuts Process after meat is cut from the carcass of the animal, where butchers hang the meat to help lengthen the muscle fibers and increase its tenderness. Aging When butchers age meat for longer periods of time, the meat ___________________________ and the flavor improves. It also becomes more expensive because the meat loses a significant amount of moisture, which reduces its yield. continues to darken To allow the muscles to relax, butchers must age meat between 48 and 72 hours. The process of butchering primal cuts of meat into usable portions, such as roasts or steaks. Fabrication connective tissue that breaks down during long, slow, moist-heat cooking; trim it away by hand before cooking. Collagen Connective tissue that connects the meat to the bone and will not break down during cooking; trim it away by hand before cooking. Elastin To cut a piece of meat lenghwise nearly in half so that it opens out and lies flat Butterflying Cuts of meat that are ready for sale; they can be primal cuts or fabricated portions. The more time the butcher spends cutting or butchering a piece of meat, the more expensive ti will be. Retail cuts Cuts of meat that are small, round pieces molded by wrapping them in cheesecloth. Medallions Small, usually round portions of meat. Noisettes (nwah-ZET) Thin, boneless cuts that are lightly pounded Scallops Thin strips of meat used for sautéing. Emincé