Presentation Transcript

1. Beef Its what’s for dinner!

2. Beef • What is beef? • The domestication of cattle for food dates to about 6500 B.C. in the Middle East. Cattle were not native to America, but brought to the New World on ships by European colonists. Americans weren't big eaters of fresh beef until about 1870, due to the enormous growth of the cattle industry in the West. The introduction of cattle cars and refrigerated cars on the railroad facilitated distribution of the beef.

3. “Beef" is meat from full-grown cattle about 2 years old. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolaise, and Brahman.

4. "Baby beef" and "calf" are 2 interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow tint due to the vitamin A in grass. "Veal" is meat from a calf which weighs about 150 pounds. Those that are mainly milk-fed usually are less than 3 months old. The difference between "veal" and "calf" is based on the color of their meat, which is determined almost entirely by diet. Veal is pale pink and contains more cholesterol than beef.

5. How is beef inspected? Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded.

6. Inspecting and Grading USDA-graded beef sold at the retail level is … Prime, Choice, and Select Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products.

7. Beef Grading…Prime, Choice and Select • USDA Prime beef (about two percent of graded beef) has more fat marbling, so it is the most tender and flavorful. However, it is higher in fat content. • Most of the graded beef sold in supermarkets is USDA Choice or USDA Select. • The protein, vitamin, and mineral content of beef are similar regardless of the grade.

8. Marbling and Grading What is marbling? Marbling is white flecks of fat within the meat muscle. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy.

9. Red Meat? Why is beef called a "red" meat? Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Beef is called a "red" meat because it contains more myoglobin than chicken or fish. Other "red" meats are veal, lamb, and pork.

10. Color of Beef Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red. After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch.

11. Iridescent Beef Color Sliced cooked beef or lunch meat can have an iridescent color. Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn't spoiled necessarily. Spoiled cooked beef would probably also be slimy or sticky and have an off-odor.