1. Proteins

2. Nutrients Meats are classified as proteins on MyPlate
Nutrients found in meats:
Proteins
Iron
B vitamins
Zinc
Fat
You should select a variety of proteins, including 8 oz of seafood every week.
Beef vs. Poultry- Beef (red meat) has more calories than Poultry
Why? Because there is more fat in red meats
Dark meats have more saturated fats and flavor than white meat, especially when found in poultry.

3. Selecting Proteins
Meats are graded by the USDA (United States Department of Agriculture) for safety and wholesomeness
Meat is graded on:
Marbling
Small flecks of fat in the meat that makes it more tender
maturity
muscle conformation.
Poultry (birds) also include skin in it’s grading.
The 3 grades of meat are:
Prime- best
Choice- better
Select- good
The BEST and most expensive is PRIME

4. Poultry is sold as: Whole Halves Quarters Parts Ground
Poultry parts are:
Breasts
Tenderloins
Wings
Thighs
Drumsticks
Necks
Giblets

5. Poultry is any bird raised for food
Chicken
Turkey
Duck
Goose

6. Pork =
Beef=
Veal=
Lamb=

7. FISH Finfish: have an internal skeleton Salmon Trout Halibut
Shellfish have a shell (or exoskeleton)
Crab
Muscles
Lobster

8. Storing & Thawing Refrigerated below 40 degrees, or frozen
Meats should be stored on the bottom shelf, in a separate container.
Methods of thawing meats:
Refrigerator
Cold water in sink
Cook immediately
Microwave
As part of the cooking process

9. Cooking Proteins To tenderize meat: use a marinate, or an acid
Tender cuts, such as steaks, chops, and roasts should be cooked with DRY heat methods such as;
Broiling
Grilling
Roasting
Sautéing
Frying
Less tender cuts such as short ribs, should be cooked with MOIST heat methods because the fibers don’t break down as much. Cooking methods include:
Stewing
Braising (fry lightly and then stew it slowly in a closed container)
LOW AND SLOW for less tender cuts.

10. Seafood, Pork, Beef, Veal, Lamb= 145
Minimum temps
Poultry: 165
Ground meats = 155
Seafood, Pork, Beef, Veal, Lamb= 145