2 meat - 9/23/11 Meats • Meat – The body tissues of...

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Unformatted text preview: 9/23/11 Meats • Meat – The body tissues of animals eaten for food. • Center of the plate – The main course (entrée) in a multi-item meal most often placed in the ‘center” of the plate when served. 9/23/11 Meat Inspection : guarantee of wholesomeness is fit for human consumption Inspection is required by US federal law all meat must be inspected States sometimes provide the inspection 9/23/11 Quality Grading Grade is a quality designation Grade is indicated by a shield stamp Grading is not required by federal law Grade is based on texture, firmness, color, lean meat, age of animal and marbling (fat in the lean) Yield Grading How much usable meat in proportion to fat The meatiest yield grade is 1 ; the poorest is yield grade 5 9/23/11 Beef Grades Based on age of the animal Class A: 9 to 30 months at time of slaughter Class B: 30 to 42 months Classes C, D, E – older than 42 months 9/23/11 Finish – age, firmness, marbling Prime -- grain fed 180 days, juicy, tender 8-10% fat...
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This note was uploaded on 09/23/2011 for the course HRAD 3353 taught by Professor Staff during the Fall '11 term at Oklahoma State.

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2 meat - 9/23/11 Meats • Meat – The body tissues of...

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