NUFS21 - 12 - principles of meat cookery Flashcards
Define primal cuts.
the primary divisions of muscle, bone, and connective tissues produced by the initial butchering of the carcass.
Define subprimal cuts.
the basic cuts produced from a primal cut.
Define fabricated cuts.
the individual portions cut from a subprimal cut.
What is marbling?
Marbling is the whitish streaks of inter- and intramuscular fat.
Name all 7 grades of beef.
USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
At what temperature should meat be refrigerated at?
Meats should be refrigerated at 30-35 degrees Farhenheit.
At what temperature should meat be frozen at?
Meat should be frozen at 0 degrees Farhenheit.
How soon should refrigerated meat be used?
Refrigerated meat should be used within 1 to 2 days.
How soon should frozen meat be used?
Frozen meat should be used within 6 months.
Name all 4 degrees of doneness.
Rare, Medium rare, Medium, Medium well.
Describe very rare meat.
Very red and raw-looking center with no resistance.
Describe rare meat.
Large deep-red center that is spongy/very slight resistance.
Describe medium rare meat.
Bright red center with some resistance/slightly springy.
Describe medium meat.
Rosy pink to red center that is slightly firm; springy.
Describe medium well meat.
Very little pink at the center, almost brown throughout that is firm; springy.
