Meat Evaluation Tack:
How to Pick Out the Best Meat in A Grocery Store
- The first thing to consider when buying meat is to make sure you get it from a good butcher.
- The second thing to consider when buying meat is the color of the meat.Fresh meat should have a rich,vibrant,eye catching color.
- The third thing to consider is the texture. If the fibers are broken, very loose, or uneven, these can be more signs of poor handling or just poor quality meat.we look for a lot of fat marbling in a tender rib-eye steak, but uniformity of texture and grain is more important in a tougher flank steak.
- There are lots of things to consider not just the things above: Such as the cuts of beef. Which are the chuck,brisket,Flank,Plate,Round,sirloin,Bottom sirloin,Tenderloin, shank, and Short Lion.
- The first thing to consider when buying swine is to know your cuts of it. Such as the jowl,lion,spare rib,side,foot,picnic shoulder,and Boston Butt.
- The second thing to consider when buying a pig would be Health,type,Size, and Uniformity.
- Health: Do not select pigs that have signs such as coughing, infected eyes, rough hair coats, pot bellies, gauntness, listless acting.
- Type:When Choosing the meat choose the Lengthy and not too fat.
- Size: You should select large pigs for their size and select pigs from 35 to 80lbs.
- The first thing to consider when buying poultry would be to know your cuts of it.
- The second thing to consider when buying meat and poultry would be how it would affect you. Meat and poultry supply high-quality complete protein, minerals (especially iron and zinc), and B vitamins (especially B6 and B12) .
- The third thing to consider how meat is graded, such as In general, the leanest cuts have round or loin in their names (for example, top round, bottom round, top sirloin, tenderloin). To be labeled “lean,” a 3.5-ounce serving must provide less than 10 grams of total fat and no more than 4.5 grams of saturated fat. An “extra-lean” label means there is less than 5 grams of total fat and no more than 2 grams of saturated fat.
- The fourth thing to consider would be what should the meat look like such as below:
- Beef: eye of round, top round, sirloin, top loin, tenderloin
- Pork: tenderloin, top loin, sirloin, loin chop, rib chop
Types of Deformities in Beef:
- One type would be the unusual look of the Beef such as the color or structure.
- Another type of deformity would be the unusual skeletal deformities.
Types of Deformities in Pork:
Types of deformities in Pork would be the spinal deformities,conjoined twins,and visible growths.
U.S. Grade A Poultry:
Things in U.S. Grade A Poultry would be:
- One thing would be the Little Skin Discoloration
- Another thing you would see is No broken or missing joints except wing tip and tail
- Conformation and Carcass are two important factors also
- Conformation meaning to be well fleshed and has a well develop of fat under the skin.
- Carcass would have no feathers,hair, or feces( Must be inspected before being graded.
- Grades A and B in poultry has a less attractive appearance and have missing parts. Also they have thin muscling and discoloration.
- Grades A and B are processed into parts also.
Types of deformities in Poultry:
Types of deformities in Poultry would be crooked toes,Leg and Foot Abnormalities,crossed beak and severely Crooked back.
Beef,Swine, Grades Mean:
- Beef Grades :Beef
Beef is graded as whole carcasses in two ways:
- Quality grades- for tenderness, juiciness, and flavor; and
- yield grades - for the amount of usable lean meat on the carcass. There are eight quality grades for beef. Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.
- Swine grades:
- Slaughter swine- Quality and Yield determine USDA grades:U.S. number 1-4 and the U.S. Quality
- Feeder pig:grades determine by slaughter potential and thriftness