Notes on Meat

Internal Food Temperatures Ground meats (pork, beef, veal, lamb) 160 degrees Whole cut beef, seafood, veal, lamb 145 degrees All Poultry (whole or ground) 165 degrees Pork Reheat temp – 165 degrees

Trimming Excess Fat Regular Beef has up to 30% Fat Lean Beef has up to 22% Fat Extra Lean has up to 15% Fat -fat appears white on meat. It is called marbling Which type costs more? Lean and extra lean

White vs. Dark Meat White meat has less fat Dark meat has More fat

3 Types of Lean Cooking methods Roasting Broiling Grill

Inspection and Grading Meat & Poultry The four primary requirements of the Meat Inspection Act of 1906 were: Mandatory inspection of livestock before being processed (cattle, sheep, goats, and pigs) Mandatory inspection of every carcass Sanitary standards established for slaughter houses and meat processing plants Authorized U.S. Department of Agriculture ongoing monitoring and inspection of slaughter and processing operations.

How bone affects serving size BONELESS meat. You will need ¼ lb. Per person Meat with a MODERATE amount of bone: ½ lb. Per person Meat with a LARGE bone, like turkey: 1 lb. Per person

Cooking Methods Braise - browned slowly and thoroughly on all sides, then a small amount of liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender MOIST LESS TENDER CUTS

Slow Cooking/Stewing for simmering, which requires maintaining a relatively low temperature for many hours, allowing unattended cooking MOIST LESS TENDER CUTS

Broil When you cook by exposure to direct, intense heat from above DRY FOR TENDER CUTS

Grill Grilling usually involves a significant amount of direct, radiant heat, from below, and tends to be used for cooking meat quickly and meat that has already been cut into pieces. DRY FOR TENDER CUTS

Roast Roasting uses more indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. DRY FOR TENDER CUTS

Saute Browning meat on the stove top, such as in a skillet. DRY FOR TENDER CUTS