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Purchasing Meat & Game For this assignment, I chose pork meat, specifically pork spareribs. Spare Ribs are also known as St. Louis Cut Ribs, great for chewing to the bone! Spare ribs are taken from the belly area and are generally less meaty than baby back ribs. I like this selection of meat because both the meat and the fat add to their tenderness and make slow-cooking a great way to enjoy these pork ribs. Pork — the popular name for pig meat (wild boar, pigs). There are two varieties of pork. First grade — is pork shoulder, brisket, pork loin (back part), groin, lumbar portion and ham (pelvis and femur). Class II pork — tanks, neck desperately, knuckle (forearm) and shank. Young pork has a dense texture, light pink color, slightly opaque surface and contains almost no film on its surface. Old pork is rich, dark reds. Very dark meat in combination with an abundance of films on the surface indicates that after heat treatment such meat can be dervish and tough, so it’s best not to buy it. Pork is a very tasty and healthy meat. In culinary purposes pork is often fried, stewed, boiled or smoked. Pork produces nourishing broths, which are an excellent basis for the preparation of the first dishes: soup, borscht, vegetable soups, and thistle. Great taste and nutritional qualities have second meal of pork skewers, meatballs, chops, burgers, steaks, stews, scallops, jellies, jellied meat, pork, dumplings, and meat salads. Pork meat prepare various stuffing’s, and pork can be used as an independent beef, in combination with beef. Pork is not good at least smoked: smoked ham, sausage, bacon, have a high energy value and a pleasant taste. The term Spear Ribs actually comes from the German Rippenspeer which literally translates to "spear ribs," as this cut was traditionally roasted on a spit or spear. In English, it became ribspare and eventually sparerib. This term not only refers to the practice of roasting the meat on a spear or spit, but it is a perfectly reasonable description of the cut itself, being spare of meat. Spareribs are cut from the bottom section of the ribs and breastbone of the pig, just above the belly. (Baby back ribs are from the top of the rib area along the back.) With the removal of the bacon, a thin layer of meat remains on the spareribs. Spareribs are considered to be more meaty and succulent than baby back ribs. The slabs weigh between 2 and 5 pounds, with weightier slabs usually cut into smaller, more manageable racks. The best cooking method to apply to this cut is moist heat in this case braising because since the meat already has enough moisture, this promotes more moisture retention, the moisture will not be lost and cooking time can be if desired. Also, dry heat method (Barbequed/baked in a conventional oven) is also another efficient way to cook these ribs, in this method heat is conducted without the use of moisture. RECIPE Barbecued Spareribs INGREDIENTS: 9 lb 4.1 kg Fresh pork spareribs METHOD:
INGREDIENTS
METHOD: 1. Combine all ingredients and mix well. 2. Store in a tightly sealed container in a dark place. Food cost and Selling price 3.6 kg rack of spareribs = $67.40 = 10 individual serving portions If I were to sell it at my restaurant, the following selling price will apply: Actual cost of ribs only per serving (does not include rub ingredients) $67.40/ 10 = $6.74 per serving Actual selling price per serving: $6.74 x 3 = $20.22 per serving. Nutrition Value: Per 1 oz.: Calories, 50; Protein, 2 g; Fat, 2 g (27% cal.); Cholesterol, 0 mg; Carbohydrates, 10 g; Fiber, 6 g; Sodium, 3720 mg. WORK CITES Gisslen, W. (2014). Professional Cooking for Canadian Chefs (8th Edition) [2.0.1015.0] Retrieved from http://texidium.com https://realfood.tesco.com http://foods-recipes.com/food-composition-description/pork-description-composition-properties.html https://www.thespruce.com/spareribs-cooking-tips-1808444 |