FND 100 Lecture Notes - Lecture 13: Stew, Sirloin Steak, Standing Rib Roast
23 Mar 2016
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Document Summary
Food costs are increasing; relevant to meat costs. Long chain omega 3s which are valuable in the ish (epa and dha) Fresh meat, poultry, meat alternates (soy, pulses etc) Oils and fats; signiicant contribuion to the diet. Since 1987, there"s been a 42% reducion of fat in pork loin because of the feed of the catle"s and how the animal is trimmed ater it has been slaughtered. Housing animals indoors, has reduced risks of being exposed to parasites. Don"t need to heat it to excess, preserve the juices. Sheer market diference is one way of analyzing the disappearance in the market. Bull- meat is tougher because of more connecive issue. Milk fed veal- an animal which is younger, meat is paler, not as lavourful, but more tender because it hasn"t developed the connecive issue. Primary source is the hod (8-10 month old animal. Need animals to gain weight to get more meat.
