Proteins

Nutrients Meats are classified as proteins on MyPlate Nutrients found in meats: Proteins Iron B vitamins Zinc Fat You should select a variety of proteins, including 8 oz of seafood every week. Beef vs. Poultry- Beef (red meat) has more calories than Poultry Why? Because there is more fat in red meats Dark meats have more saturated fats and flavor than white meat, especially when found in poultry.

Selecting Proteins Meats are graded by the USDA (United States Department of Agriculture) for safety and wholesomeness Meat is graded on: Marbling Small flecks of fat in the meat that makes it more tender maturity muscle conformation. Poultry (birds) also include skin in it’s grading. The 3 grades of meat are: Prime- best Choice- better Select- good The BEST and most expensive is PRIME

Poultry is sold as: Whole Halves Quarters Parts Ground Poultry parts are: Breasts Tenderloins Wings Thighs Drumsticks Necks Giblets

Poultry is any bird raised for food Chicken Turkey Duck Goose

Pork = Beef= Veal= Lamb=

FISH Finfish: have an internal skeleton Salmon Trout Halibut Shellfish have a shell (or exoskeleton) Crab Muscles Lobster

Storing & Thawing Refrigerated below 40 degrees, or frozen Meats should be stored on the bottom shelf, in a separate container. Methods of thawing meats: Refrigerator Cold water in sink Cook immediately Microwave As part of the cooking process

Cooking Proteins To tenderize meat: use a marinate, or an acid Tender cuts, such as steaks, chops, and roasts should be cooked with DRY heat methods such as; Broiling Grilling Roasting Sautéing Frying Less tender cuts such as short ribs, should be cooked with MOIST heat methods because the fibers don’t break down as much. Cooking methods include: Stewing Braising (fry lightly and then stew it slowly in a closed container) LOW AND SLOW for less tender cuts.

Seafood, Pork, Beef, Veal, Lamb= 145 Minimum temps Poultry: 165 Ground meats = 155 Seafood, Pork, Beef, Veal, Lamb= 145