M E A T This Photo by Unknown Author is licensed under CC BY-NC-ND This Photo by Unknown Author is licensed under CC BY-NC-SA

Buying meat Think about what type of meat you want to cook Chops, roast, steak???? Do you want bone-in or boneless How many people are you going to be cooking for? How do you intend to cook the meat? Tougher cuts need to be cooked at a low temperature over a long period of time 4-8 hrs….sometimes longer depending on what you’re cooking Examples: roast and ribs Tender cuts can be cooked quickly over heat, such as pork chops

How do I know if a cut is tough or tender? EAsy!! Tough cuts come from the parts of the animal that are highly exercised and tender cuts come from the parts of the animal that aren’t used at much. Note: We slow cook tough cuts to allow the connective tissue and fat to turn into what we call, gelatin. Once this has happened the meat will be nice and tender. If you try to cook tough cuts over high heat quickly the meat will be……….well, tough.. How do I know if a cut is tough or tender?

Meat is best when it doesn’t have to be frozen But if you have to Plastic wrap & zip-lock Few months Don’t rinse meat Thaw in refrigerator Temperature to Cook to Chart Meat/Chicken Type Doneness Temperature Beef – Well done 150-155 degrees Pork –Well done 140-155 degrees Chicken –White Meat 160 degrees Chicken –Dark Meat 175 degrees Fish –Medium (for white flesh) (Salmon –125° ) 135-140 degrees This Photo by Unknown Author is licensed under CC BY-SA