MEAT Grade 12 BASELINE ASSESSMENT 1. What is meat? A: Muscle - PowerPoint PPT Presentation

MEAT Grade 12

BASELINE ASSESSMENT 1. What is meat? A: Muscle tissue of animals

BASELINE ASSESSMENT 2. What is muscle tissue? A. Bundles of muscle fibres

MUSCLE FIBRE Muscle fibre has a tubular shape and contains flavouring and nutritional value of the muscle

TYPES OF RED MEAT • BEEF • VEAL • LAMB • MUTTON

TYPES OF RED MEAT: BEEF

TYPES OF RED MEAT: VEAL Cattle slaughtered before they have 3 molar teeth or eaten grass

TYPES OF RED MEAT: MUTTON & LAMB Mutton Lamb 18 Months 3-12 Months old and 2 years

COMPARING DIFFERENT TYPES OF RED MEAT BEEF & VEAL MUTTON & LAMB Colour Bright red to cherry red Lamb: bright light red Older: dark plum red Mutton: darker red Veal: pale-pink Texture Smooth, fine grain Smooth, fine grain Firm, not dry Firm and not dry Veal – less firm Fat Evenly distributed Evenly distributed Veal: creamy Lamb: firm and white pink Older: yellow and firm Mutton: hard white fat Bones Surface red and porous Surface red and porous, rib Older: whiter and harder bones speckled Older: greyish white with no red specks

What is the difference between: 1.Free-range meat 2.Natural meat 3.Organic meat

PORK MEAT 1. WHAT IS PORK? Pork is the culinary name for meat from the domestic pig 2. DO YOU THINK PORK IS HEALTHY? Open to different opinions: Yes – Leaner than red meat, less cholesterol etc. No - Goes off quicker and can make you sick? Worms?

PORK MEAT 3. WHAT DO YOU MAKE/USE FROM PORK? Ham, Bacon, Ribs, Pork chops etc. 4. DOES EVERYBODY EAT PORK? No – Vegetarians, Muslims, Jews and certain other cultures don’t

PORK MEAT 5. WILL YOU ORDER A MEDIUM-WELL PORK CHOP IN A RESTAURANT? NO! Pork needs to be WELL COOKED – 82 °C internal temperature!

WHAT is PORK? • The “ OTHER WHITE MEAT” but classified as red meat. • Considered a LEAN RED MEAT depending on the CUT that you use! • Pork Chops = the leanest cut found

USES of PORK • Ham and Bacon = cured using salt • These are high in fat and sodium - use in moderation • Pork has particular high level of the following vitamins and nutrients – protein, zinc, phosphorus, selenium and various B vitamins.

USES of PORK Pork can be enjoyed in many different ways: • Chops • Nuggets • Grounded – Can substitute beef in almost any recipe

COOKING PORK • Pork should be well-cooked reaching an internal temperature of 82 °C. • Cooked flesh should be greyish-pink • Cooked fat should be creamy white

PORK PRODUCTS: GAMMON

PORK PRODUCTS: EISBEIN

PORK PRODUCTS: BRAWN

GAME : BASELINE QUESTIONS 1. WHAT IS GAME? Wild animals and birds 2. WHAT IS VENISON? The meat from game animals

TYPES OF GAME 1. FEATHERED GAME 2. FURRED GAME 3. AQUATIC GAME LOCAL GAME: SA hunting season April – end August

FEATHERED GAME • Pigeon • Quail • Goose • Pheasant • Ostrich

FEATHERED GAME

FEATHERED GAME

OSTRICH • Lean, healthy red meat • Similar in appearance and taste to beef • Lower in fat and kJ than beef, chicken, turkey and lamb • Easily overcooked

FURRED GAME • Kudu • Springbok • Blesbok • Porcupine • Rabbit

AQUATIC GAME • Crocodile

COOKING GAME • GAME is very lean • Use cooking methods to add juiciness and flavour • Don ’ t overcook – meat will be tough and dry • Marinate to get rid of the “gamy” taste

COOKING GAME • Game Carcass is cut in a similar way to the beef carcass • Use buttermilk or yoghurt in the marinate • Lard cuts for roasting

COOKING GAME BIRDS • Freshly killed game birds need to be matured before cooking • Bird should be plucked and drawn • Wipe with a cloth dipped in vinegar and leave in the fridge for a week

COOKING GAME BIRDS • Game birds have very little fat and should be barded with bacon before cooking

OFFAL : BASELINE QUESTIONS 1. WHAT IS OFFAL? The edible organs and intestines of an animal 2. WHY DO PEOPLE EAT OFFAL? To use the whole carcass/ as delicacies

OFFAL: Sweetbreads Thymus glands of veal and lamb

OFFAL: Kidneys Veal and lamb – sautéing and broiling

OFFAL: Tongue BEEF, Veal and lamb

BEEF TONGUE

OFFAL: OXTAIL FLAVOURFUL AND RICH GELATINE

OFFAL: TRIPE Lining of Ox stomach

Cooked Tripe

OFFAL: HEADS Pig, Sheep and Calve

OFFAL: FEET/TROTTERS Pig’s trotters

OFFAL: LIVER Ox, calf and lamb – not pig

OFFAL: HEART