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.  Term for domesticated birds bred for eating.  Chickens, ducks, geese, guineas, pigeons, and turkeys  Muscle composition  Unlike red meat, poultry does not have fat known as marbling. Birds store fat in skin, abdominal cavity, and the fat pad near the tail  Poultry muscles that are used more often tend to be tougher than those used less  Proper cooking temperatures  Whole cuts and ground: 165 degrees Poultry

14.  Light vs. Dark Meat  The breast and wing flesh of chickens and turkeys is lighter in color than the flesh of their thighs and legs due to a higher concentration of a protein called myoglobin. Myoglobin stores oxygen for the muscle tissues – the more active muscles require more myoglobin and tend to be darker than less active muscles. Because chickens and turkeys don’t fly much, their breast and wing muscles contain little myoglobin and are lighter in color. Birds that do fly have only dark meat. Dark meat contains more fat and connective tissue than light meat and must be cooked longer. 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)  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