1. Beef and Poultry
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 functions of protein are:
Build and repair muscle tissue
Replace muscle tissue
Make antibodies

3. The Animal and the Protein
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

4. 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

5. Meats
Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness

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

7. Meats
Meat label
Kind of meat
Primal wholesale cut
Retail cut

8. Meats 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

9. Cooking Meats 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

10. Serving Meats 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

11. Poultry Cooking methods Skin Light/dark meat Cooking temperature
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