1. Meat and Poultry

2. What is the main nutrient found in meat? Protein

3. What is the main function of protein? Build and Repair Body Tissue Replace muscle tissue Make antibodies

4. What is the secondary function? Energy Source

5. Nutrition MyPlate 5-6 ounces per day (1 egg = 1 oz, ¼ cup beans/ peas = 1 oz, 1-2 ounces per meal Excellent sources of complete protein All provide B vitamins, phosphorus & certain trace minerals Meat & Poultry Iron & Zinc Fish Omega-3 essential fatty acids

6. Nutrition Cholesterol All animal muscle contains about the same amount of cholesterol per ounce Fat content varies Types of fat Meat & Poultry Invisible fat- within the chemical composition of the food Visible fat Marbling w/in the muscle tissue of the meat

7. Which meat and which animal? CowBeef CalfVeal PigPork Young SheepLamb Mature SheepMutton Chicken, Turkey, FowlPoultry Liver, Brains, HeartVariety Meats

8. Meat is USDA inspected for wholesomeness

9. Cuts of Meat Wholesale cuts large cuts for marketing Basically is the part of the animal the meat came from Listed 2 nd on label

10. Wholesale Cuts SUPPORT LOCOMOTION

11. Types of Cuts Retail Cuts Smaller cuts (supermarket) Specific to the meat you are buying Listed 3 rd on label

12. Label

13. Which is it? Which type of meat is tough?Locomotion Which type of meat is tender?Support Which cut of meat is most nutritious? Either Which has the best flavor?Tender Which cut costs the most?Tender What is marbling and what does it do? Fat in the meat, provides tenderness, flavor & moisture

14. Inspection & Grading 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 quality

15. Methods to produce tenderness Grinding Hammering Scoring Commercial Marinating Moist Heat Tenderizer

16. The difference between steak & roast THIN THICK

17. Store & Thaw Fresh meats will usually stay fresh in the refrigerator 2-4 days. The safest way to thaw frozen meats is in the refrigerator, on the bottom shelf. The next best ways are microwaving and under cold running water.

18. Check the temp A meat thermometer is the best way to ensure properly cooked meat. It should be placed in the center of the meat away from the fat and bone.

19. Proper cooking temperatures Steaks, roasts, beef, pork, veal - 145°* Ground beef, pork, veal – 155 °* Poultry of any kind – 165 °* Reheating - 165 ° *minimum temperature (you can go higher, but it depends on personal preference, and it will be drier)

20. Cooking Methods DRY Broil Grill (BBQ) Roast Stir Fry Sauté Pan frying Deep fat fry MOIST Braise Slow Cooker (crock pot) Pressure Cooker Simmering Poaching Steaming

21. Cuts suitable for cooking methods Dry Heat Rib Short Loin Sirloins (Support) Moist Heat Chuck Round Shank Brisket Plate Flank (Locomotion)

22. Undercooked ground beef E-Coli

23. Poultry Tender meat – can cook using dry or moist heat Light meat is lean and mild Dark meat is more fatty and more flavorful Poultry skin is not digestible and high in fat

24. Processed Meat Processed for distinctive flavor Types: Ham, bacon, sausage, 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 Drying & Salting Preserves meat Combo Bacon- cured and smoked Chipped beef- dried, salted and smoked