Download - Meat & Poultry PowerPoint
Meat &Poultry
Creative Foods
Nutrition• Recommended: 2-3 servings of protein each
dayor 1/4 of your plate at each meal
• One serving of meat/poultry = 3 oz.
• High-protein foods are essential for building and repairing body tissue
Healthy Preparation• Dark meat is higher in fat than light meat (poultry)
• Turkey & chicken are lower in fat and calories than most cuts of red meat
• Remove poultry’s skin to reduce fat content
• Broiling & Grilling = Allow fat to drip away during cooking
• Nonstick pans & Cooking spray = No need for added fat when cooking
Beef
• Comes from cattle over 12 months old
• Bright, cherry red in color with creamy white fat
Cuts of Beef
Veal
• Very young beef which comes from cattle that are less than 3 months old
• Most veal is lean and tender
• Light pink color and a delicate flavor
Pork
• Meat from swine (pigs)
• Most pork is tender• Grayish-pink to light
rose in color• Ham comes from pork
leg• Bacon is smoked pork
belly meat
Lamb
• Comes from sheep less than 1 year old
• Tender with a delicate flavor
• Pinkish-red in color with white fat
• “Mutton” is sheep over 2 years old - strong flavor and less tender
Types of Poultry
Chicken Turkey
Goose Duck
Meat Grading
• The USDA oversees the grading program for meat
• Grading = Quality
• “Marbling” refers to the distribution of fat throughout the meat– More marbling = juicy, flavorful, tender
• Higher quality grades go to cuts with more marbling
Grades of Beef
Select meats are leaner than choice and usually cost less
Choice meats are high quality with good marbling– Choice & Select meats are the most
commonly sold meats at grocery stores
Prime meats have received the highest grade and are often on restaurant menus
Poultry Grading
• A USDA round inspection seal = the bird was healthy and processed under sanitary condition
• A USDA grade shield = Quality– Most poultry sold at the retail level is U.S.
Grade A– Most processed poultry products are made
from Grade B & C birds
Meat LabelingMeat names on labels follow a three-part
format:
– #1: Kind of Meat (ex: beef)– #2: Wholesale Cut - The part of the animal where
the cut comes from (ex: chuck)– #3: Retail Cut - The part of the wholesale cut the
meat comes from (ex: shoulder roast)
Using this system, the label would look like: Beef Chuck Shoulder Roast
Meat Labels
Buying Poultry
Look For:• Meaty birds with well-
distributed fat and blemish-free skin
• Frozen birds that are solidly frozen
• Clean, intact packaging (Beware of dirty, torn wrappers and freezer burn)
Storing MeatRefrigerator Storage:
Ground meats: 1-2 daysFresh meat cuts: 3-4 days
Freezer Storage:Ground meats: 3 monthsPork: 4 monthsLamb: 9 monthsBeef: 12 months
Storing Poultry
• All poultry (except canned) is very perishable
• Refrigerator: 2 to 3 days
• Freeze: 6 to 8 months
Cooking Meat & Poultry
• Cooking meat/poultry to a safe temperature destroys harmful bacteria
Internal Temperatures for Meat:Rare = 140ºF
Medium = 160ºFWell Done = 170ºF
Cooking Poultry
• Safe Internal Temperature = 170ºF to 180ºF
NO PINK IN THE MIDDLE!
A meat thermometer is the most accurate way to determine temperature!
Cooking Methods
Dry Cooking Methods
• Roasting• Broiling• Grilling• Frying
*Use these for tender cuts of
meat
Moist Cooking Methods
• Braising• Boiling• Stewing
*Use these for less tender cuts of
meat
Methods of Cooking Poultry
Because most poultry is tender,any cooking method works!