basic meat

Question 1

how many does Canada have of cattle

Answer 1

approximately 5.9 million

Question 2

Rancher/Farmer/Producer

Answer 2

owns and raises the cattle from birth until 160 to 295 kg

-decides how many head of cattle they like to own and what breed should be raised for the market

Question 3

calves

Answer 3

solid or kept for back grounding

-fed hay or grass until they weigh about 340 kg

Question 4

feedlot operator

Answer 4

buys the animals from the farmer and decides what feed to use for the last part of the growing period
-known as the finishing product

Question 5

cattle

Answer 5

will be sold after 18 months and weigh 475 to 600 kg

Question 6

inspector

Answer 6

examine animal and every side of beef after and before precessing
-check carcass for disease
when carcass passes, beed is stamped with an inspection stamp

Question 7

grading beef

Answer 7

check for:

• disease
• signs of recent drug injections
• degree of marbling
• degree of maturity

Question 8

hide

Answer 8

• leather boots
• leather luggage
• leather shoes

Question 9

fat

Answer 9

• deodorants
• fabric softeners
• shaving cream
• detergent
• floor wax
• shampoo
• candles
• crayons

Question 10

bones

Answer 10

• toothpaste
• bone china
• fertilizer
• gelatin

Question 11

left over meat

Answer 11

pet foods

Question 12

entrails

Answer 12

-violen strings

Question 13

grade A beef

Answer 13

stamped with red ink

-highest and best qualities

Question 14

marbling

Answer 14

streaks of fat in lean meat

-contributes to the flavour and the juiciness of the meat

Question 15

prime

Answer 15

marbling:

-slightly abundant

Question 16

AAA

Answer 16

marbling:

-small

Question 17

AA

Answer 17

marbling:

-light

Question 18

A

Answer 18

marbling:

-trace

Question 19

grade B beef

Answer 19

stamped with blue ink

Question 20

grade D and E beef

Answer 20

stamped with brown ink

-older animals

Question 21

4 different parts of meat

Answer 21

1. meat or muscle tissue
2. bone
3. connective tissue
4. fat

Question 22

yield

Answer 22

determines by measuring the thickness and the length and width of the rib eye muscle
-each carcass will be sliced between 12th and 13th rib

Question 23

class one

Answer 23

59% or more lean, useable meat

Question 24

class two

Answer 24

-54 to 58% lean, useable meat

Question 25

class three

Answer 25

-53% or less of lean meat

Question 26

connective tissue

Answer 26

divided into muscle fibres

Question 27

collagen

Answer 27

can be broken down by marinating or by using moist heat cooking method
-ex) boiling

Question 28

elastin

Answer 28

called gristle

• cannot be broken down by cooking
• mechanical tenderizing can help

Question 29

tenderizing techniques

Answer 29

1) pounding
2) cutting meat against the grain
3) scoring
4) grinding
5) cubing
6) commercial tenderizing
7) marinades

Question 30

fresh meat

Answer 30

kept for 1 to 3 days in the fridge

-fresh ground meat should be kept for 1 day (stay original package)

Question 31

frozen meat

Answer 31

if wanting to freeze fresh meat, remove original packaging and rewrap in a moisture proof “freezer bag”

Question 32

canned meat

Answer 32

stored in a cool, dry place

Question 33

cured ready-to-eat meals

Answer 33

consume within 4 days of purchasing it

Question 34

left over meat

Answer 34

store in an air tight container

-use 3 to 5 days

Question 35

4 steps in handling meat

Answer 35

1) clean it
2) separate it
3) chill it
4) cook it

Question 36

what are the 5 different ways cooking method affects meat

Answer 36

1) nutritional value
2) texture/tenderness
3) colour
4) aroma
5) flavour

Question 37

dry cooking method

Answer 37

combination of oil, fats, radiation of hot air and metal to transfer heat
-no moisture is used