Meat and Poultry

Meat and Poultry

1 egg = how many ounces of meat?1What is the main nutrient found in meat?ProteinWhat is the main function of protein?Build and Repair Body TissueWhat is the secondary function?Energy Source

Which meat and which animal?CowBeefCalfVealPigPorkYoung SheepLambMature SheepMuttonChicken, Turkey, FowlPoultryLiver, Brains, HeartVariety MeatsMeat is USDAinspected for wholesomeness

Wholesale CutsSUPPORTLOCOMOTION

Which is it?Which type of meat is tough?LocomotionWhich type of meat is tender?SupportWhich cut of meat is most nutritious?EitherWhich has the best flavor?TenderWhich cut costs the most?TenderWhat is marbling and what does it do?Fat in the meat, providestenderness, flavor & moisture

Grades of MeatBeef, Lamb, VealPrime (Restaurants)Beef, Lamb, VealChoice (Sams Costo)Beef (Grocery)SelectLamb, VealGoodBeefStandard, Commercial, Utility, Cutter, CannerLambUtilityCullVealStandardUtility

Methods to produce tenderness Grinding Hammering Scoring

Commercial Marinating Moist Heat Tenderizer

The difference between steak & roast

THIN THICKStore & ThawFresh meats will usually stay fresh in the refrigerator 2-4 days. The safest way to thaw frozen meats is in the refrigerator, on the bottom shelf. (The next best ways are microwaving and under cold running water.)

Check the tempA thermometer should be placed in the center of the meat away from the fat and bone.

Proper cooking temperaturesSteaks, roasts, beef, pork, veal - 145Ground beef, pork, veal 155 Poultry of any kind 165

Dry and Moist Cooking MethodsBroilGrill (BBQ)RoastStir FrySautPan fryingDeep fat fryBraiseSlow Cooker (crock pot)Pressure CookerSimmeringPoachingSteaming

Cuts suitable for cooking methodsDry HeatRibTop SirloinSirloinBottom SirloinTenderloin(Support)Moist HeatChuckRoundShankBrisketPlateFlank(Locomotion)

Undercooked ground beefE-Coli

PoultryTender meat can cook dry or moist

Light meat is lean and mildDark meat is more fatty and more flavor

Poultry skin is not digestible and high in fat

Purchasing meatBoneless lb per personModerate Bone lb per personLarge Bone (Turkey, Ribs) 1 lb per person