NFS 53 1st Edition Lecture 12Outline of Last Lecture I. Why do humans eat meat?II. Meat: Pros and consIII. Meat StructureIV. Industrial Meat ProductionV. State of the meat systemOutline of Current Lecture I. An introduction to Grass-based Dairy and BeefII. System Perspective a. Grain Cropb. Grass Cropc. Rotational grazingd. Animal Healthe. Downsidesf. USDA “Grass-fed” definitiong. USDA organic certifiedh. American Grass-Fed AssociationIII. Health benefits of grass-fed meat and dairyIV. Flavor profileV. Cooking considerationThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.VI. Meat structurea. Connective tissueb. Protein filamentsc. Fatd. Bonee. Texture and tasteCurrent LectureI. An introduction to Grass-based Dairy and Beefa. Beef:i. Grain- 6-12 months pasture, feedlot/CAFOii. Grass- on pasture onlyb. Dairy:i. Grain- a confinement barnii. Grass- come back to barn from pasture for milkingII. System Perspective -sun/rain→grain/grass→cow→milka. Grain Cropi. Purchase a lot of equipmentii. Buy seed/ other growing suppliesiii. Runoff is a huge problem1. Sediment, nitrogen, phosphorusb. Grass Cropi. Perennial forageii. Only plant onceiii. Easy/cheapiv. Cows eat and fertilizev. Cows congregate in one area, thus creating management grazingc. Rotational grazingi. Great infiltration of water into the soilii. Decreases pollution/runoffiii. Reverse atmospheric carbon build upd. Animal Healthi. Better digestive health1. Lower stomach acidity2. More beneficial microorganismsii. Less lameness/mastitisiii. This means a total lower monetary coste. Downsidesi. Milk yield is lowerii. Size up time takes longeriii. Price for consumer is higher1. Cow pooling- a way to cut costBuying a cow with other people and splitting itf. USDA “Grass-fed” definitioni. Must be fed only mothers milk and forageii. Forage can be pasture or stored (ie hay)iii. Definition is needed because producers were falsely marketing their beefiv. Weakness of the definition1. Can be confined to a pen and fed dry hay2. Does not prohibit antibiotics or hormonesg. USDA organic certifiedi. No antibiotics or hormonesii. “Pasture Rule” 20101. Free access to pasture2. At least 120-day grazing season3. 30% dry food must be from pastureh. American Grass-Fed Associationi. 3rd party certificationii. Stricter than USDAiii. Requirements1. Fed only grass/forage2. Raised on pasture3. No antibiotics or hormones4. Lives on an American FarmIII. Health benefits of grass-fed meat and dairya. Less overall fat and caloriesb. Healthier composition of fatsc. More omega-3/ conjugated linoleic acidd. Less omega-6e. More antioxidants (ie beta-carotene, vitamin E, zinc)IV. Flavor profilea. Deeper flavorb. More beefyc. Mineral notesd. Flavor depends on environmente. Cleaner, earthier flavorf. More lean-less oily mouthfeelVI. Cooking considerationa. Pan sear the meatb. Be careful not to overcook because it has less fatc. Best cooked rare/medium rared. Cook 70% as long as regular beefe. Add moistureVII. Meat structureSkeletal- tubular muscle fibers connected togetherSmooth- more flattened out fibers connectedCardiac- spaced out tubular fibers connected by small horizontal fibersa. Connective tissuei. Connects individual cells and tissues to each otherii. Holds muscle fibers together that organize into sheetsb. Protein filamentsi. Run through connective tissuesii. Collagen1. Found in tendons2. Makes up 1/3 of protein3. Hydrolyzed to gelatin in water and becomes tenderiii. Elastin1. Found in ligaments and blood vessels2. Tough c. Fati. Fatty tissue or cover fatii. Marbling-intramuscular fatd. Bonei. May help identify location on carcasse. Texture and tastei. Tough meat is really a resistant texture.ii. Tough meat can come from muscle fibers, amount of connective tissue and amount of marbling fat.iii. Tender cuts from back of animal, less active muscles. Examples: rib, t-bone, wedge. iv. Less tender cuts from shoulder and hip, more active muscles. Examples: blade and round