Meats

This meat originates from cattle.

• Beef

• Lamb and Mutton

• Veal

• Pork

These are castrated male cattle.

• Bulls

• Steers

• Calves

• Heifers and cows

Three (3) to eight (8) months old calves are too old for veal and too young for beef. If these go to market between eight (8) and 12 months, their meat is called “baby beef.”

• Bulls

• Steers

• Calves

• Heifers and cows

Muscle tissue is made up of 5% of this.

• Fat

• Carbohydrates

• Water

• Protein

Highest percentage in meat, meat shrinks as it loses moisture while cooking.

• Fat

• Carbohydrates

• Water

• Protein

About 20% of muscle tissues.

• Fat

• Carbohydrates

• Water

• Protein

These are meat originating from sheep.

• Beef

• Lamb and Mutton

• Veal

• Pork

There are two (2) types of connective tissues: collagen, which is color white and surrounds the muscle groups, and the much heavier muscle fiber.

• True

• False

Tenderizers that use enzymes,such as papain (a substance extracted from papaya), may be added to the meat.

• True

• False

Enzymes in meats break down connective tissues before slaughtering.

• True

• False