MEAT- beef, pork, lamb

Meat classification is a mark

of quality that shows the
money value between
different qualities of meat.

South African Beef is classified

Classificati according to age, fat cover
and carcass composition and
on roller marked according to the
classification of each carcass.

Both grade and fat, along with

abattoirs registered identity
number, are stamped into all
carcasses with food grade
approved ink.
 What we eat are the
muscles of animals

Meat
Nutritio
n
Meat and poultry are
excellent nutrient sources
of:
B vitamins (support
Protein (builds and Iron (helps carry oxygen metabolism, maintain
repairs body tissue, to body tissues through healthy skin and muscle
makes you feel fuller blood, helps produce tone, enhance immune
longer) energy) system function,
promote cell growth)
  Sheep

3 Basic Types of  Pork

Meat
 Beef
  A chef must understand the various
cuts of meat, the physical
composition of the muscle tissue,
and how it is affected by heat.
 Muscle fibers are surrounded by
connective tissue. This tissue makes
the meat tougher but also more
flavorful.
 Before a cut of meat becomes
available for purchase by an
operation, the processor cuts the
Cuts of Meat whole carcass into large sections.
 After butchering, the meat must be
aged between 48 and 72 hours to
allow the muscles to relax. At the end
of the aging period, the butcher cuts
the carcass into primal cuts.
 After the butcher makes primal cuts,
fabrication can take place.
Fabrication is the process of
butchering primal cuts into usable
portions.
  Age:
 AAA
This code means that the colour of the roller
mark on the carcass is PURPLE and means that
the meat is from a young animal and is the most
The tender meat.

following are  ABA

The code means that the colour of the roller
characteristi mark on the carcass is GREEN and means that
the meat is from a young animal in transition to
cs of meat an adult animal and the meat is reasonably
tender.

classification  BBB
This code means that the colour of the roller
in South mark on the carcass is BROWN and means that
the meat is from an adult animal and is less
Africa: tender but with plenty of flavour.
 CCC
This code means that the colour of the roller
mark on the carcass is RED and means that the
meat is from an adult animal and is the least
tender but perfect for stews.
 Lamb:The meat of sheep 1 year old or
younger
Tender with mild flavour

 Mutton: The meat from mature sheep Sheep

Has a more intense flavour

Lamb Chops
Fat classes are indicated in the following manner:

 • 000 – No visible fat on the carcass

• 111 – A very lean carcass
• 222 – A lean carcass
• 333 – A medium fat carcass
• 444 – A fat carcass
• 555 – An over-fat carcass
• 666 – An excessively fat carcass
Pork

 The fresh meat of domestic

swine (pigs)
Pork Smoked
Loin Ham
 Ham is a pork product that
has been cured (salted) or
smoked

 Eating pork is considered

taboo in both the Jewish and
Islamic faiths
 Beef

 The meat of older, domestic cattle

 Eating beef is considered taboo in both the
Hindu and Buddhist faiths

 Marbling refers to the distribution of fat

throughout a piece of meat.

Filet
Mignon
A Form of Beef: Veal

 Veal: The meat of calves (young cattle)

 Considered a delicacy due to its tender texture

 Consumption is controversial due to the belief of

inhumane treatment (restricted movement)
Wholesale
Beef Cuts

 Meat near the

legs and neck is
the toughest as
those muscles
do the most
work
Composition of
Meat:

Water
 Water is about 75% of muscle tissue.
Shrinkage can be a big problem in
cooking meat which result to loss of
weight and loss of profit.
Protein
 About 20% of the muscle tissue is a
protein. Protein coagulates when it is
heated. This means firmer and loses
moisture. Coagulation is related to
doneness
Fat
 5 % of the muscle tissue is fat. A
beef carcass can be as much as 30%
fat.
 1. Juiciness – Marbling is fat
deposited within the muscle tissue.
Juiciness depends on how much
marble contains in the meat.
 2. Tenderness – Marbling separates
muscle fibers, making them easier
to chew.
 3. Flavour – Flavour depends on the
marbling.
 Cattle are classified as:
 Bulls – male cattle, usually not
raised to be eaten.
 Calves – young cows or bulls
prized for their meat.
 Cows – female cattle after the
BEEF first calving, raised principally
for milk and calf production..
 Steers – male cattle castrated
prior to maturity and principally
raised for beef.
 1) Muscle is pliant, soft,
gel like, sticky,
immediately after death

Changes
2) A few minutes to 1 hr. –
in Meat muscle shortens, become
rigid, hard, inflexible.
after Should not be cooked at
this time
Death
3) After a few days –
gradual tenderization,
after freezing. This is the
time to cook the meat
 Fresh Meat – this is meat
immediately after slaughter,
without undergoing chilling or
freezing.

Chilled Meat – is meat that

Market has been cooled to a
Forms of temperature just above
freezing (1-3°) within 24
Meat hours after slaughter.

Frozen Meat – are meat cuts

frozen to an internal
temperature of (-4°C).
Checking Beef for Doneness

DONENESS TEMPERATURE DESCRIPTION

Rare 125°F Red center, juicy

Medium Rare 135°F Dark pink, juicy

Medium 145°F Pink center, gray-

brown toward surface

Medium Well 155°F Thin line of pink, firm

 Using a meat Well Done 165°F Gray-brown

thermometer is the throughout, tough, dry
most accurate way to
check for doneness