Beef and Poultry
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
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
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
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
Cooking methods Dry heat Skin Non digestible and high in fat Remove it to reduce the fat Light/dark meat Light is leaner Cooking temperature 107 for parts 180 for whole Juices should run clear