SS1 Catering Craft Practices Lesson Note on Food Value and Uses of Meat and Games

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TYPES, FOOD VALUE AND USES OF MEAT AND GAMES.

Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles of fibers. The fibers are joined by connective tissues and are connected by bones by tendons.

 Types of meat.

• Beef: from cow.
• Mutton: from sheep.
• Lamb: from a young sheep.
• Veal: from calf.
• Game: from bush animals like rabbit, birds, antelopes etc.
• Pork: from pig.
• Lard: pure white fat from pig.

Food values of meat

• Protein, the major nutrient in meat is protein. The protein found in it is of high quality because it is rich in all essential amino acids. The protein in meat is 1^st
• Mineral element: meat is rich in mineral elements like sulphur, calcium,phosphorus, and iron
• Meat is also a valuable source of B- Complex vitamins e.g. riboflavin, nicotinic acid and thiamine. The fatty meat like pork is also rich in vitamin A and D.
• Water: the percentage of water varies to the types of meat, but all contains some water.
• Fat: this is embedded in the connective tissue between the fibers. Meat such as pork, ham, and bacon as much higher fats values and consequently rather lower protein content than meat.

Cuts of meats

These are different parts of the animal cut according to type. The cuts of beef vary considerably from the very tender fillet steak to the tough brisket or the shin and there is a greater variety of cuts in beef than for any other type of meat. There are 14 primary cuts from a side of beef, each one composed of muscle, fat bone, and connective tissue. E.g. head, neck, chuck, rib, sirloin or T-bone, fillet, rump, flank, skirt, topside, shank, slicking, piece, brisket, plate, leg beef, lap, shin beef, ox tongue, ox tail and round.

 OTHER EDIBLE PARTS OF MEAT.

Offal is the name given to the parts taken from the inside of the carcass. Edible offal include liver, kidney, heart and sweetbread. Tripe, brains, oxtail, tongue and heart are included in offal’s, tripe is the stomach lining or white muscle of beef cattle. Honey comb tripe is from the second compartment of the stomach. The smooth tripe is from the first compartment of the stomach and is not considered to be as good as honeycomb tripe. Sheep tripe is darker in color.

Sweetbreads is the name given to two glands, one is the pancreas, and is undoubtedly the

best, the other is the elongated sausage-shaped thymus gland.

GAME: It is certain wild birds and animals which are eaten. There are two kinds of game. They are the

1) feathered and  2) furred.

Game is less fatty than poultry or meat. Game is more easily digested with the exception of

water fowl, which has oily flesh. Game is useful as other protein source in building and repairing body tissues, and for energy.

VENISON: Is the flesh from any member of the deer family such as elk, moose, reindeer, caribou and antelope. Red deer meat is dark, blood-red color.

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