Fat and Bone
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visceral fat aka abdominal fat
-in abdomen and organs -first fat deposit
subcutaneous fat- aka back fat
-fat between external muscle layers and the skin -largest amount of fat in the body
intermuscular fat
fat between the muscles
intramuscular fat- aka marbling
-fat within the muscles -most desirable, it is flavor -deposits in the perimysium layer of muscle bundle
Fat has a smell
molecules in fat will volatilize during cooking
How many molecules contribute to smell?
17
how many molecules contribute to flavor
650
fat flavor and aroma ultimately influenced by what
diet
Bone is the framework for what?
muscle, it attaches
order of body maturing
• bone • muscle • fat
yield grades
An indication of cutability or yield of boneless, closely trimmed, retail cuts Determined by external fat,kidney, heart and pelvic fat, ribeye area, hot carcass weight
USDA 1
most desirable, trim
USDA 3
Industry average
USDA 5
least desirable, excessively fat
degrees of marbling
Graded in the ribeye of the 12th rib graded 1-9, 1=lowest, 9=highest
meat grades
Prime, choice, select Calculated using yield grades, degrees of marbling, and age of animal (determined by ossification of spine)