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High-quality lamb has a smooth covering of clear, white,
brittle fat over most of the exterior. The lean portion is
pinkish red in color, fine in texture, and velvety in
appearance. GMs use only boneless leg roast.
RABBIT
Like other lean meats such as poultry and fish, rabbit
is also a good source of high-quality protein. The
military procures ready-to-cook, cutup frozen rabbit.
The usual method of preparation is frying.
OTHER MEAT ITEMS
Other meat items that are used in the GM are as
follows:
. Beef liver is available in portion-cut 4-ounce
slices.
. Corned beef is a frozen product commercially
prepared by pickling boneless brisket, rump, or other
selected beef cuts in a salt solution (brine). Also, it may
be used for such entrées as corned beef and cabbage or
for sandwiches.
. Dried beef is a frozen product commercially
prepared from beef rounds cured with sugar and salt,
dried, and sliced paper thin. It is normally used for
creamed chipped beef on toast.
. Sausage is finely or coarsely chopped meat
(pork, beef, or combination of beef and pork), seasoned
with spices and herbs, that is stuffed into edible casings.
Depending on the type of sausage, it may be cooked or
uncooked. Check the label for cooking instructions.
Types of sausages available include the following:
Pork sausage is uncooked and available in 1- to
6-pound rolls and in 3-ounce patties.
Breakfast sausage (beef and pork) is a precooked,
link-style sausage; no preparation is needed except
heating.
Breakfast sausage, all beef, is an uncooked,
link-style sausage.
Specialty sausages can be served as a sandwich or
an entrée. The following varieties are available:
Bockwurst and bratwurst are prepared from pork or
beef or a combination. They are seasoned with
spices and herbs and require cooking.
Knockwurst is a highly seasoned sausage prepared
from beef. It requires cooking.
Italian sausage is available either mild (sweet) or
hot. It is prepared from pork and requires cooking.
Pepperoni is a precooked, highly seasoned beef
sausage. It is available whole or diced.
Polish sausage is a highly seasoned, thick, long
smoked pork, or pork and beef sausage that is
cooked. It is also know as kielbasa. It requires
heating.
. Other types of specialty meats include the
following:
Pastrami is precooked. It is commercially produced
by curing and smoking beef with spices. Pastrami
is usually served as hot slices in sandwiches.
Chitterlings are small pork intestines. They are
available frozen or canned (raw or precooked).
Pigs’ feet are the front feet of a pig. The product is
raw and requires cooking.
Cold cuts, including pressed ham, pickle and
pimento loaf, turkey roll, bologna, salami, luncheon
meat, thuringer, and liver sausage, once thawed, are
sliced and served for sandwiches or cold-cut
platters. Bologna, salami, and luncheon meat may
be grilled and served as breakfast meats.
Frankfurters, popularly called hot dogs or wieners,
are similar to sausage products, but are always
precooked. Only heating is required before serving.
After heating, they may be served in a sandwich roll
(hot dog) or as an entrée; for example, frankfurters
and baked beans. There are two sizes: regular (10
links per pound) and one-fourth pound.
Scrapple is available frozen. It is made from
cornmeal, pork scraps, and seasonings. To prepare,
thaw, slice and fry. Check the label directions.
Scrapple is usually served at breakfast.
GENERAL PREPARATION AND
COOKING METHODS
Most of the meat procured for use in Navy messes
is frozen. Handling procedures, before and after
cooking, are extremely important in regard to sanitation
as well as to economy and palatability. Meat is a
potentially hazardous food. Frozen meat, improperly
thawed, can become contaminated with bacteria
Uncovered meat surfaces are a perfect area for bacterial
growth; therefore, long exposure of the moist surface to
air should be avoided. Improper thawing also causes an
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