1. Meat

2. How Much Should I Eat? 2-3 servings, total of 5-7 oz. 2-3 servings, total of 5-7 oz. –About the size of the palm of your hand Good source for iron, phosphorus, copper, thiamin, riboflavin, niacin. Good source for iron, phosphorus, copper, thiamin, riboflavin, niacin. Choose lean cuts of meat – round and loin. Choose lean cuts of meat – round and loin. Avoid fatty, high cholesterol cuts such as ground beef, ribs, shank, bacon Avoid fatty, high cholesterol cuts such as ground beef, ribs, shank, bacon

3. Cholesterol

4. TYPES OF MEAT Meat: The edible portion of mammals –Contain muscle, fat, bone, connective tissue and water. –Meat- producing animals in the US - cattle, swine, sheep Beef cattle over 1 year of age with bright, cherry-red color and creamy-white fat. Beef cattle over 1 year of age with bright, cherry-red color and creamy-white fat. Veal immature cattle, less than three months. Not much fat, a lot of connective tissue- still considered to be tender. Veal immature cattle, less than three months. Not much fat, a lot of connective tissue- still considered to be tender.

5. Lamb- young sheep under 1 year of age. (smallest animal used for meat) Lamb- young sheep under 1 year of age. (smallest animal used for meat) Mutton- older sheep over 2 years of age. Mutton- older sheep over 2 years of age. Pork young animal, tender meat, grayish pink or darker color. Purchase fresh, smoked or cured. Pork young animal, tender meat, grayish pink or darker color. Purchase fresh, smoked or cured. Variety meats organ meats including liver, kidney, heart, tongue, tripe (stomach), brains, sweetbreads (thymus gland) Variety meats organ meats including liver, kidney, heart, tongue, tripe (stomach), brains, sweetbreads (thymus gland) Processed meat more handling than merely cutting. Some are ground with seasoning added such as sausage. Some are cured or treated with salt, nitrates, nitrites, and sugar. This retards spoilage, gives meat special flavor, and a pink color. Some are smoked to help preservation and add flavor. Processed meat more handling than merely cutting. Some are ground with seasoning added such as sausage. Some are cured or treated with salt, nitrates, nitrites, and sugar. This retards spoilage, gives meat special flavor, and a pink color. Some are smoked to help preservation and add flavor.

6. Inspection All meat that crosses state lines must be inspected for wholesomeness and sanitation. All meat that crosses state lines must be inspected for wholesomeness and sanitation. –Inspect live and carcass –Inspection/grading stamps: Made from a harmless vegetable dye – Assures the buyer the plant conditions were sanitary MEAT GRADING: MEAT GRADING: – Prime- the top grade because it contains the most marbling – Choice - High quality, high marbling, but not as much as prime – Select- It is less expensive, leaner low marbling.

7. COOKING MEAT FOUR VARIABLES TO CONSIDER IN COOKING MEAT 1. Heat 2. Temperature 3. Moisture 4. Type or Cut of Meat

8. Principles of Cooking Meat Marbling: Flecks throughout a cut of meat –Cuts with more marbling are juicy, flavorful and tender. Connective tissue: Tendons and ligaments in a cut of meat that can make the meat tough.  Collagen- tough and elastic, will soften and tenderize when cooked  Elastin- tough and elastic, will NOT soften and tenderize when cooked. –Soften by pounding, grinding or using tenderizer containing enzymes that break down tissue. Temperature control is a key principle when cooking meat –Cooking temperature and internal temperature  Too high heat can lead to cooking losses, dry, tough meat  Low temperatures lead to juicer, easier to carve meat  Use a thermometer to determine internal temperature – this will help prevent foodborne illness

9. Safety Store meats at or below 40 F Store meats at or below 40 F Cook or freeze refrigerated meat within time frame Cook or freeze refrigerated meat within time frame  1-2 days ground meat  3 to 4 days non ground products  3 days leftovers Wash your hands for 20 sec. before and after handling raw meat Wash your hands for 20 sec. before and after handling raw meat Thoroughly wash cutting board and utensils BEFORE using them to prepare other foods. Thoroughly wash cutting board and utensils BEFORE using them to prepare other foods. Marinate in the refrigerator, not at room temperature Marinate in the refrigerator, not at room temperature Don't defrost meat at room temperature-the surface will start to spoil before the rest of the meat has thawed. Thaw in the refrigerator. Don't defrost meat at room temperature-the surface will start to spoil before the rest of the meat has thawed. Thaw in the refrigerator.

10. Calculating Meat Purchasing Boneless ¼ - 1/3 lb for 6 people = 1.5 – 2lbs total Boneless ¼ - 1/3 lb for 6 people = 1.5 – 2lbs total Small bones 1/3-1/2 lb for 4 people = 1.33 – 2 lbs total Small bones 1/3-1/2 lb for 4 people = 1.33 – 2 lbs total Large bones ½ - ¾ lb for 5 people = 2.5 – 3.75 lbs total Large bones ½ - ¾ lb for 5 people = 2.5 – 3.75 lbs total

11. Internal Temperatures for Meat Medium Rare = 145° F Medium Rare = 145° F Medium = 160° F Medium = 160° F Well Done = 170° F Well Done = 170° F

12. One of the most significant ways you can reduce the fat content of meat is to trim all the fat. One of the most significant ways you can reduce the fat content of meat is to trim all the fat. This can reduce the total fat content by 50%. This can reduce the total fat content by 50%.