1. Meat, Poultry, Fish Standard 4

2.  Pork  Beef  Veal  Lamb Meats

3.  Pork is the meat of hogs, usually butchered before they are a year old  Cuts of pork  Shoulder  Boston Butt  Belly (bacon)  Loin  Fresh Ham  Proper cooking temperatures  Whole cuts: 145 degrees  Ground: 155 degrees Pork

4. Cuts of Pork

5.  Beef is the meat of domesticated cattle and is the most commonly eaten meat in the US  Cuts of beef  Chuck  Brisket and shank  Rib  Short plate  Short loin  Sirloin  Flank  Round  Proper cooking temperatures  Whole cuts: 145 degrees  Ground: 155 degrees Beef

6. Cuts of Beef

7.  Veal is the meat of young, usually male calves. Veal may come from calves under 9 months, but most are slaughtered between 8-16 weeks of age. Veal is lighter in color than been, has a more delicate flavor and is usually more tender than beef Veal

8.  Cuts of veal  Shoulder  Foreshank and breast  Rib  Loin  Leg  Proper cooking temperatures:  Whole cuts: 145 degrees  Ground: 155 degrees Veal

9. Cuts of Veal

10.  Lamb is the meat of sheep slaughtered when they are less than one year old  Cuts of lamb  Shoulder  Breast  Hotel rack  Loin  Leg  Proper cooking temperatures  Whole cuts: 145 degrees  Ground: 155 degrees Lamb

11. Cuts of Lamb

12. Poultry

13.  Poultry is any bird raised for food  Chicken, turkey, and duck  Mild in flavor and can be used and prepared in a variety of recipes and cooking methods  Less fat and calories than red meat  Most of the fat in poultry is attached to the skin  Comes in may forms.  whole birds, pre-cut parts, ground poultry, internal organs, and ready- to-eat products Poultry

14.  Light vs. Dark Meat  Within poultry, there are two types of meats – white and dark. The different colors are based on different locations and uses of the muscles.  Dark meats occur in the legs, which are used to support the weight of the animals while they move  Has more saturated fat than the white meat  Proper cooking temperatures  Whole cuts and ground: 165 degrees Poultry

15.  Fish are aquatic vertebrates with fins for swimming and gills for breathing  Shellfish are aquatic invertebrates with shells or carapaces Seafood

16.  3 categories of seafood  Fish: include both fresh- and saltwater varieties  Round fish: swim in a vertical position and have eyes on both sides of their heads  Flatfish: have asymmetrical, compressed bodies, swim in a horizontal position and have both eyes on top of their heads (bottom dwellers) Seafood

17.  Mollusks: are shellfish characterized by soft, unsegmented bodies with no internal skeleton. Most have hard outer shells, but some don’t (squid, octopus)  Crustaceans: shellfish that have hard outer skeletons or shells and jointed appendages (lobsters, crabs, shrimp)  Proper cooking temperature  145 degrees Seafood