1. Meats

2. Protein
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 function of protein is:
Build and repair muscle tissue

3. Match the Animal with the Meat
Meat from a cow that is more than one year old is called beef
Meat from a calf is called veal
Meat from a pig is called pork
Meat from a sheep less than one year old is called lamb
Meat from any bird raised for food (chicken, turkey or duck) is called poultry
Liver, brains or heart is referred to as variety meats

4. Categories of Seafood
Finfish – species of fish that have internal skeleton.
Shellfish – water creatures that have no bones.
Some fish are rich in omego-3 fatty acids and are a healthy source of protein.
Consume at least 8 oz. of cooked seafood per week

5. Meats Meat comes 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

6. Meats
Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness
Common Beef Grades: USDA Prime, USDA Choice and USDA Select

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

8. Meat Labels Information on label: Type of meat Wholesale cut
Retail cut
Total weight
Cost per pound
Total cost of package

9. Safe Ways to Thaw Frozen Meat
Safest method is in the refrigerator for several days
Microwave
Under cold running water

10. Cooking Temperatures of Meat
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
When ground meats are processed the surface bacteria can be ground and mixed throughout the meat. This is why it is important to cook ground meats to a higher internal temperature than other cuts.
Undercooked ground beef can result in E. coli

11. Cooking Temperatures of Meat
Ground meats ( pork, beef, veal, lamb) – 155 degrees
Whole meats (seafood, pork, beef, veal, and lamb) – 145 degrees
All poultry (whole or ground) – 165 degrees
Reheat temperature – 165 degrees

12. Ways to Reduce Fat in Meat
Trim excess fat
Broil, grill, roast, poach, or boil meat, poultry, or fish instead of frying
Drain off any fat that appears during cooking
Skip or limit the breading on meat
Choose and prepare foods without high fat sauces or gravies

13. Cooking Methods

14. Moist Heat Cooking Methods are Best for Less Tender Cuts of Meat

15. Braising Combination of dry and moist heat cooking methods..
Brown meat in small amount of fat and then add liquid.

16. Stewing
Covering meat completely with liquid and simmering slowly, usually in a covered pan.

17. Slow Cooking
To cook meat in a crockpot on low heat for many hours.

18. Dry Heat Cooking Methods are Best for Tender Cuts of Meat

19. Broiling
To cook with heat source above the food.

20. Grilling
To cook on a rack with the heat source below the food.

21. Roasting
To cook by dry heat, uncovered in the oven.

22. Sauté
To cook in a small amount of fat over moderate heat.