Journal KWL Chart What do you know about beef? Write a paragraph What would you like to know about beef? Write another paragraph.

Meat, Poultry, Fish, and Shellfish Chapter 19 Meat, Poultry, Fish, and Shellfish

State Standards

Meat Selection and Storage Section 19-2 Meat Selection and Storage

Types of Meat Beef: meat from cattle more than 1 year old Cuts have bright red flesh Fat is firm with a white, creamy white, or yellowish color Veal: meat from very young claves Light pink color with very little fat Lamb: Meat from young sheep Cuts are a bright pink-red color white, brittle fat Pork: meat from hogs Meat is greyish-pink White, soft fat

Cuts of Meat Wholesale cuts: also called primal cuts, these cuts are large cuts for marketing Retail cuts: smaller cuts you can find in the supermarket Price label on the meat identifies the cut Type of meat listed 1st, wholesale cut 2nd, retail cut 3rd Example: Beef Chuck Steak

Wholesale Cuts

Bone Shape Bone shapes in the wholesale cuts are distinctive These shapes are nearly identical in beef, pork, lamb, and veal Knowing the shape can help you determine if the meat is tender

Which Cuts are Lean? Beef Roasts and Steaks: round, loin, sirloin, and chuck arm Pork Roasts and Chops: tenderloin, center loin, ham Veal Cuts: all except ground veal Lamb Roasts and Chops: leg, loin, and foreshank Appearance is the best indicator of leaness Inspect the package carefully Fat should be trimmed to ¼ inch

Ground Meat Ground beef is made from meat trimmings Cannot have more than 30% fat by weight Also find packages of ground lamb, pork, veal, turkey, chicken

Organ Meats Liver: highly nutritious and tender Lamb and Veal kidneys: tender with mild flavor Beef and Pork Kidneys: strong flavor, less tender Chitterlings: usually intestines of pigs, but may come from calves Other organ meats: brains, heart, tongue, tripe (stomach linning of cattle), sweetbreads (thymus gland)

Inspection and Grading Meat must be inspected by the USDA Wholesale cuts are stamped Grading is voluntary Grading is based on standards that include amount of marbling, age of the animal, and texture and appearance Prime: highest and most expensive Choice: most common grade sold in supermarkets Select: least expensive and sometimes sold as store brand Pork is not graded

Processed Meats About 35% meat produced in the US is processed Meats are processed to impart distinctive flavors Typical processed meats: ham, bacon, sausage, and cold cuts Curing: placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid, and water Smoking: liquid smoke for flavoring

Using Processed Meats Ham Sausage Cold Cuts Meat from the thigh of a hog that has been cured and either smoked or canned Sometimes hams are cooked, but sometimes they are not Sausage Made from ground meat Some must be cooked before eating, but others are ready to eat Cold Cuts Processed meats that are sliced and packaged

Storing Meat Requires cold storage Ground meat and variety meats- use within 1-2 days Other meats: use within 3-5 days Freeze meat for longer storage

Journal Wrap Up Go back to your journal, now write what you know about beef

Poultry Selection and Storage Section 19-3 Poultry Selection and Storage

Assignment Reteaching 19-2

Types of Poultry Chicken: light and dark meat The bird’s age determines the tenderness of its meat and the cooking method to use Broiler-fryer Chicken: the most tender and most common ; cook using almost any method Roaster Chicken: raised to be roasted whole; slightly larger and older and yield more meat Stewing Chicken: older, mature birds; older so they must be cooked in moist heat Rock Cornish Game Hens: young, small chickens of a special breed; Less meat in relation to other chickens; 1 hen=1 serving; broil or roast Capons: desexed roosters under 10 months old; best roasted

Types, Continued Turkey: larger than chickens and have stronger flavor Beltsville or Fryer-Roaster Turkeys- smallest, average 5-9 pounds Hen Turkeys- female, weigh 8-16 pounds Tom Turkeys- male, can weigh up to 24 pounds Ducks and Geese: all dark meat, relatively high in fat Ground Poultry- read the label carefully “ground turkey breast” or “ground chicken” means both flesh and skin used Use ground turkey or chicken in place of ground beef; add a little more seasonings and water to the meat Giblets: edible poultry organs; include liver, gizzard, and heart Processed Poultry: frankfurters and sausages

Inspection and Grading Inspected by the USDA Grading is voluntary Grading and inspection marks are found on the label or tag attached to the bird Grade A most commonly found in supermarkets Indicates it is practically free of defects, has a good shape and appearance, and is meaty

Buying and Storing Poultry Look for plump, meaty birds Skin should be smooth and soft, color can vary from creamy white to yellow Avoid poultry with tiny feathers or bruised or torn skin Use poultry within 1-2 days Freeze for longer storage

Assignment Reteaching 19-3

Fish and Shellfish Selection and Storage Section 19-4 Fish and Shellfish Selection and Storage

Journal Have you ever eaten fish you caught yourself? What are 3 advantages to eating fish you caught? What are 3 disadvantages to eating fish you caught?

Fish and Shellfish Fish- most fish have bony skeleton and backbone Shellfish- no fins or bones but have a shell Freshwater and saltwater varieties Some types of fish and shellfish are raised on fish farms

Fish Cuts Drawn: whole fish with scales, gills, and internal organs removed Dressed: drawn fish with head, tail, and fins removed Fillets: sides of fish cut lengthwise away from bones and backbone. Usually boneless Steaks: cross sections cut from large, dressed fish. May contain bones from ribs and backbone

Types of Fish and Shellfish Shellfish: almost all come oceans and seas, but a few come from freshwater Crustaceans: shellfish that have long bodies with jointed limbs, covered with a shell. Examples: Crabs- oval shell, 4 pairs of walking legs, and 2 claws; different varieties are available; sold live, cooked, or frozen Crayfish- freshwater ; sold live, whole, or cooked Lobsters- long, jointed body with 4 pairs walking legs and 2 large claws; fresh lobster sold live Shrimp- vary in size and color, buy raw shrimp or cooked shrimp with or without the shell

Types, continued Mollusks- shellfish with soft bodies that are covered with at least 1 shell Clams- 2 shells hinged at the back; sold live or shucked Mussels- thin, oblong shell; flesh is creamy tan and not as tender as that of oysters or clams; sold live in the shell Oysters- rough, hard grey shell; sold live or shucked Scallops- grow in beautiful fan-shaped shells; only the muscle that hinges the two shells is sold Squid- AKA calamari; sold fresh

Processed Fish Dried Smoked Cured Canned fish and shellfish- read to eat or use Look for fish packed in water instead of oil Frozen, breaded fish

Inspection and Grading FDA- food and drug administration Modern food safety system for fish known as hazard analysis and critical control point (HACCP- HAS-sip) All seafood processors, repackers, and warehouses must use the system Voluntary grading by the FDA and the National Marine Fisheries Service of the US Department of Commerce

Buying Fish and Shellfish Fishy odor- be suspicious! Buy from a reliable source Pay attention to the display- layers should not be piled on top of ice Do not buy ready to eat fish piled next to fresh fish Use appearance, aroma, and touch to judge quality Fresh fish should have shiny skin and glistening color Whole fish should have clear eyes and bright red or pink gills Skin should spring back when pressed Some shellfish must be alive if bought fresh- look for movement

Storing Fish and Shellfish Refrigerate or freeze immediately Refrigerate live shellfish in a container covered with a clean, damp cloth Use fish with 1-2 days or freeze

Assignment Reteaching 19-4