Beef, Poultry, and Seafood

 A single serving of beef provides nearly 50% of the Daily Value for protein  A 3oz. Serving of lean beef contributes to less than 10% of calories to a 2,000 calorie diet.  Lean beef  There are more than 29 cuts that meet the governmental guidelines for “lean”  Lean has less than 10g of total fat  4.5 g or less of saturated fat  Less than 95 mg of cholesterol

 You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat.  The main functions of protein are:  Build and repair muscle tissue  Replace muscle tissue  Make antibodies

 Meat from a cow is called beef  Meat from a Calf is called veal  Meat from a pig is called pork  Meat from a young sheep is called lamb  Meat from a mature sheep is called mutton  Meat from chicken, turkey or fowl is called poultry  Liver, brains or heart is referred to as variety meats

 Meat come from the muscle of the animal.  It is government inspected for wholesomeness  Locomotion meats  Tough  Support meats  Tender  Most nutritious  Best flavor  Costs the most

 Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness

 You can produce tenderness in less tender cuts of meat by  Marinating with acid  Pounding  Moist heat cooking  Commercial tenderizers  Grinding  Scoring

 Meat label  Kind of meat  Primal wholesale cut  Retail cut

 Grain-finished  Cattle spend most of their time grazing in pasture and then 4-6 months in a feedyard  Fed a scientifically and healthy diet of corn, wheat, and soybeans  May be given FDA- approved antibiotics or growth promoting hormones  May be given vitamins and minerals  The cattle has access to clean water and room to grow and roam

 Grass Finished  Cattle spend their entire lives grazing on pasture  May be given FDA- approved antibiotics or growth promoting hormones  May be given vitamins and minerals  Can be difficult to produce year round in North America due to changing seasons and weather conditions

 Naturally Raised  Cattle can be grain- finished or grass-finished, look at the label for details  Have never received antibiotics or growth promoting hormones  May be given vitamin and mineral supplements  Must be certified by USDA’s Agricultural Marketing Service

 Certified Organic  Cattle can be grain- finished or grass-finished, as long as the feed is 100% organic  Have never received antibiotics or growth promoting hormones  May be given vitamin and mineral supplements  Must be certified by USDA’s Agricultural Marketing Service  Look for the official label

 Steaks are thinner cuts while roasts are a thicker cut  Fresh meats will usually last in the refrigerator for 2 to 4 days.  The safest way to thaw frozen meats is in the refrigerator  Next best way is by microwaving OR Under cold running water

 USDA  Stamped w/ harmless vegetable dye  Meat  Graded according to: ▪ Marbling (internal fat w/in the muscle tissues) ▪ Age of animal ▪ Texture and appearance of meat  Common grades of beef:  Prime ▪ Well marbled, tender, flavorful, $$$  Choice ▪ Most common, less marbling than prime but still tender  Select ▪ Least amount of marbling, least expensive  Lamb & Veal  Same as beef w/ “good” replacing “select”  Pork  Not graded due to uniform and consistent quality

 Color  Red to brown  Pink to white  Flavor  Heat creates chemical reactions w/ in the cut  Texture  Heated meat loses fat and moisture—shrinks  Muscle fibers get firmer  Connecting tissue becomes more tender

 Marinade-  seeping in a liquid  Tenderizing  Adding flavor to meats  3 basic ingredients  Oil, an acid, seasonings  Using marinades  Fish- 30 minutes to an hour  Meat and poultry- 6-8 hours (30 min. for some flavor is good)  To cook: ▪ Drain food from marinade ▪ Make a separate batch to baste with

 Salt is added at the end of cooking  A thermometer is the best way to ensure properly cooked meat  A thermometer should be placed in the center of the meat, away from the fat and bone  Cooking methods  Dry heat  Moist heat  Undercooked ground beef can result in E. coli  To reduce the fat in ground beef after cooking, rinse with warm water

 Less tender cuts  Methods  Simmering  Stewing  Braising  Overcooking- mushy meat, loses flavor

 Thaw any frozen meat  Clean meat  Rinse w/ cold water & pat dry  Trimming the fat  Moist heat- remove skin from poultry  Dry heat- leave skin on while cooking to prevent drying out

 Roasting or Baking  Broiling  Poaching  Microwave  Pan-fry  Stewing  Braising  Stir-frying

 Using a meat thermometer- insert into thickest part of meat, away from bones & fat  Make sure it has reached it’s internal temperature  Fish- “10 minute rule” (10 min. for every inch in thickness)

 Refrigeration/Freezer as soon as possible after purchasing  If you plan to freeze your beef, think ahead and re-package into right size portions  Place meat packages on the lowest shelf in the refrigerator on a plate to catch the juices  Refrigerate leftovers promptly after serving  Ground Meat-  refrigerator 1-2 days  freezer 3-4 months  Fresh Meat-  refrigerator 3-4 days  Freezer 6-9 months (beef can be stored to 12 months)

 Boneless meat provides 4 servings per pound  Some bone or fat provides 2 to 3 servings per pound  Large amount of bone or fat provides 1 to 2 servings per pound

 Chicken-  Light meat- leaner and milder flavor; breasts and wings  Dark Meat- more oxygen in this part of meat (more myoglobin) which causes dark color; legs and thighs; higher in fat  Purchasing Chicken- whole, cut up, or in specific parts ▪ “Fresh”- never been chilled below 26 F ▪ “Hard Chilled”- chilled between 0 F and 26 F ▪ “Frozen” or “Previously Frozen”- has been chilled to below 0F

Broiler-fryer Most tender & most common Roaster Larger & older than broiler-fryer Yield more meat per pound Stewing Older, mature birds Less tender----must use moist cooking methods Rock Cornish game hens Young, small, special breed One bird= one serving (Mid-evil Times) Capons Desexed roosters under 10 months old Tender & flavorful, best roasted

 Larger than chickens and have a stronger flavor  Roasting- most common cooking method  The different type of turkeys are categorized by size: ▪ Beltsville or Fryer-roaster- ▪ Smallest type of turkey ▪ Average weight 5-9 lbs. ▪ Least available type of turkey ▪ Hen- ▪ Female turkey ▪ Average weight 8-16 lbs. ▪ Tom- ▪ Male ▪ Up to 24 lbs.

 Ducks and Geese-  All dark meat  Flavorful yet high in fat  Usually only sold as whole & frozen

 Healthy eating  Ground Chicken or Turkey  “Ground Turkey Breast” or “Ground Chicken”- both meat and skin  “Ground Turkey Breast Meat” or “Ground Chicken Meat”- only meat (no skin)  Can be substituted for ground beef- healthier yet drier (add more liquid/seasoning)

 Edible poultry organs  Liver, gizzard (stomach), and heart  Usually removed, packaged, and stuffed inside bird

 USDA- United States Department of Agriculture  Grade may appear on the package or attached to the wing of the bird  Grade A, B, or C  Grade A is the most common found in supermarkets  Practically free of defects  Good shape and appearance  Meaty

 Look for poultry w/ good appearance  High Quality Characteristics: plump, meaty, smooth and soft skin, well distributed fat, no tiny feathers, no bruises  Boneless pieces are more expensive  Store in refrigerator for 1-2 days  Freeze for longer storage

Seafood- edible finfish and shellfish Types and Market Forms of Fish and Shellfish: Finfish- have fins, a bony skeleton, and a backbone Shellfish- no fins or bones but have a shell Freshwater Fish- Inland waters such as lakes, ponds, and rivers Saltwater Fish- (seafood) Waters such as oceans and seas Today many fish farms are able to raise both

Light color, mild flavor, and tender texture: Catfish, Cod, Flounder, Haddock, Halibut, Perch, Pike, Pollock, Pompano, Red Snapper, Sole, Trout, Turbot, Whitefish Dark color, more pronounced flavor, and firm texture: Bluefish, Mackerel, Salmon, Swordfish, Tuna

 Drawn- Whole fish w/ scales, gills, and internal organs removed  Dressed or Pandressed- “Drawn” fish w/ head, tail, and fins removed  Filets- Sides of fish cut lengthwise away from bones and backbone (usually boneless)  Steaks- Cross sections cut from large dressed fish (may contain bones)

 Fresh- HOW FRESH IS FRESH???  Frozen- usually sold as filets/ must thaw in refrigerator  Canned- tuna, salmon (oil vs. water)  Cured- smoked, pickled, salted

 Mild, sweet flavor  Mainly found in oceans and seas but some from freshwater  Two types- crustaceans & mollusks  Crustaceans- long bodies w/ jointed limbs/ covered w/ shells ▪ Crabs- Round shell, eight legs, two claws; sold live, cooked, or frozen ▪ Crayfish- (freshwater) “crawfish” look like small lobsters ▪ Lobster- long, jointed body w/ 4 pair of legs & 2 lg. Claws, all covered w/ a hard shell ▪ Average weight is 1 ¼ lb.- 2 ¼ lb. ▪ Fresh lobster is sold and cooked live ▪ Maine is the most popular place for fresh lobster ▪ Shrimp- vary in size and color, usually sold frozen or previously frozen, raw or cooked  Mollusks- soft bodies covered by at least 1 shell ▪ Clams ▪ Mussels ▪ Oysters ▪ Scallops ▪ Squid (calamari)

 FDA- Food and Drug Administration & National Marine Fisheries Service of the US Dep’t of Commerce

 Buy from a reliable source  Display of fish  Be sure that ice is covering all of the fish  Ready-to-eat fish should not be directly next to fresh fish  Appearance and aroma  Fresh fish- shiny skin & mild aroma/ skin should spring back when touched  Shellfish- must be live to be fresh  Store fish in refrigerator (1- 2 days) or freezer immediately  Do not put saltwater shellfish in fresh water  If fish smells “fishy” it is NOT good

In your kitchen groups, cut out a large fish out of construction paper Make scales on the fish. On each scale there should be a fact. Each member in the group needs to come up with 5 facts. Put your name or initials on your facts Use the textbook to get your facts starting on page 560 Break the chapter into Nutrients, Types, Buying and Storing and Cooking methods. Each person should contribute at least 10 facts from each section.