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Grades of Beef - 14164_132
CHAPTER 6 MEAT, POULTRY, AND Meat,  poultry,  and  seafood  offer  excellent nutritional benefits. Importantly, a large share of basic daily food allowance (BDFA), or the monetary value required to provide a nutritionally adequate diet for one person for 1 day, is spent on meat, poultry, and seafood. This chapter explains the following topics: Types of meat procured by the military Grades of beef, pork, veal, lamb, poultry, and seafood used by the military Styles of poultry used by the military Meat  thawing  methods Meat  cooking  methods Poultry  cooking  methods Seafood  cooking  methods MEAT Meat is the flesh of any animal used for food. The word meat as used in the Navy foodservice means beef, veal, pork, lamb, or rabbit. Meat appears on the Navy menu in some form each day. It is the focal point of every meal, dictating what other dishes will be served. Correctly  cooked  and  served  meat  is  the  sign  of  a well-informed  and  skillful  MS. FORMS OF MEAT The forms of meat procured by the military are frozen,  fabricated,  and  canned. Fabricated  meats  have  been  either  partially  or completely boned, trimmed, and portion-cut into slices, steaks, chops, or roasts. Most types of meat procured by Navy messes are fabricated to some extent. A completely fabricated meat has all bones removed and  is  cut  into  portion-sized  steaks  or  roasts.  For example,  boneless  beef  is  cut  from  selected  wholesale beef cuts or carcass meat according to specifications of the  armed  forces.  The  meat  is  wrapped,  packed  in shipping  containers,  and  then  frozen.  Bones,  excess  fat, gristle, and tendons are removed by the processor. SEAFOOD BEEF Beef comes from cattle and is the most frequently used of all meats. There are five categories of beef. . Steer: male that is castrated when young . Cow: female that has calved l Bull: fully developed male . Heifer: young female that has not born a calf . Stag: male castrated after maturity Steers and heifers are most suitable for use in Navy messes; whereas cows, bulls, and stags are older and stringier and may be found in canned products. A beef chart (fig. 6-1) shows the location and uses of various cuts of beef procured by the military for use in the general mess (GM). Beef Inspection All   beef   and   beef   products   prepared   in establishments operating under Federal Meat Inspection Regulations are branded or labeled as follows: “U.S. inspected  and  passed  by  Department  of  Agriculture”; “U.S. inspected and passed”; U.S. INSP’D & P’SD”; together  with  the  number  that  identifies  the establishment.  These  stamps  (fig.  6-2)  indicate  that  the beef and beef products bearing these stamps comply with the inspection regulations of the United States Department of Agriculture (USDA), and that they are wholesome and have been processed under sanitary conditions. Beef delivered under contract to the military within the continental United States is not accepted unless each item (or the shipping case) bears the inspection stamp or USDA label. Each item must also bear a Department of  Defense  stamp  that  indicates  that  the  item  meets  all terms of the contract (fig. 6-3). After it is determined that the animals are free of disease and meet sanitary requirements, stamps are placed on the meat carcass. the USDA 6-1

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