Food-study Meat

Back to: Food and Nutrition SS 3

Welcome to today’s class!!

We are thrilled to have you in our class!!

In today’s Food and Nutrition class, we will be learning about Food-study (Meat)

Food-study (Meat)

While there may be people who do not eat meat because of their respect and love for animals, there are people who find it difficult to eat without meat. Over the years, meat has been rated as a rich source of protein. And since health is wealth, when preparing meat, doing it the right way, and also identifying what kind of meat you eat, is important. 

Most popular kinds of red meat you can find people eat are beef, lamb, and pork. The most popular type of white meat is poultry, with chicken coming out on top of the list of favorite meats. The red meat and white meat categories also include types of meat such as goat, duck, venison, and rabbit.

Under these types of meat, we have cuts of meat which are gotten from the body of the animals. Let’s take a look at them one after the other.

Chuck

Chuck comes from the cow’s shoulder. It’s a very flavorful region that can be cut and prepared in many ways, but it’s also typically a firmer cut of beef. Due to its versatility and cheap cost, chuck is probably what you’re most familiar with. It’s great for any type of cooking! 

Rib

As the name implies, the rib primal cut refers to meat cut from the cow’s ribs and backbone. Of the 13 pairs of ribs on a cow, only the last six are classified in this section – the rest are grouped with chuck and short plate! Rib cuts are notable for their fatty marbling, tenderness, and distinctive flavor. Rib cuts tend to be a little pricier than most and are often better slow-cooked than grilled. 

Loin

This is where you will find your most expensive cuts of beef. The loin is located directly behind the ribs and, due to its location, is not a heavily used muscle. This makes loin very tender compared to more muscular cuts. The loin primal cut comprises two parts worth mentioning: sirloin and short loin.

Sirloin is the rearmost cut of the loin region and the least tender of the two subregions, while short loin is similar to sirloin cuts, but is closer to the center of the cow and more tender than sirloin cuts as a result. Like sirloin, it dries out very fast so it’s typically best grilled or fried.  

Round

The round primal region is an inexpensive, lean cut. Located near the cow’s hind legs, it’s typically a tough cut of beef. Due to the leanness of this cut, it’s important to thoroughly research how to prepare and cook the individual portion before setting out to buy. 

Flank

The flank primal cut is located just below the lion. This region has no bones, but is flavorful despite its toughness.  

Food-study Short Plate

Often grouped with the brisket beef region, short plate cuts are found near the stomach of the cow. Its location in the cow lends to cheap, tough and fatty cuts of beef.  

Food-study Brisket

Brisket is known for its fatty, tough texture, but if prepared correctly (low and slow) it can be cooked to melt-in-your-mouth perfectly well. 

Shank

Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow’s forearm, this beef cut is notable for its sinewy dryness. Because of its dry nature, it’s best cooked for a long time in moist heat.

In summary, in food-study, the most popular kinds of red meat you can find people eat are beef, lamb, and pork. The most popular type of white meat is poultry, with chicken coming out on top of the list of favorite meats. The red meat and white meat categories also include types of meat such as goat, duck, venison, and rabbit.

 

Evaluation

State the types of meat taught in today’s class and explain how to prepare one. 

 

Reading Assignment

Write the nutrients you can find eating meat. 

 

Weekend Assignment

Identify the cuts of meat explained in today’s class. 

 

We hope you enjoyed today’s class. 

Let us know your thoughts and questions in the comment section, and we will attend to them as fast as we can.

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