1. Meat and Poultry

2. What is the main nutrient found in meat?
Protein

3. What is the main function of protein?
Build and Repair Body Tissue Replace muscle tissue Make antibodies
Antibodies go after germs in your body

4. What is the secondary function?
Energy Source

5. Nutrition MyPlate Excellent sources of complete protein
5-6 ounces per day (1 egg = 1 oz, ¼ cup beans/
peas = 1 oz,
1-2 ounces per meal
Excellent sources of complete protein
All provide B vitamins, phosphorus & certain trace minerals
Meat & Poultry
Iron & Zinc
Fish
Omega-3 essential fatty acids
B vitamins are important for energy production and making red blood cells
Over 1 lb of phosphorus in your body! Needed to help make protein for the growth, maintenance and repair of cells and tissues. Helps make ATP, used to store energy
Zinc is important for growth and cell division, fertility, the immune system; taste/smell/appetite, vision
Omega 3 fatty acids help control blood clotting, building cell membranes in the brain, help protect against heart disease and stroke

6. Nutrition Cholesterol Fat Types of fat
All animal muscle contains about the same amount of cholesterol per ounce
Fat
content varies
Types of fat
Meat & Poultry
Invisible fat- within the chemical composition of the food
Visible fat
Marbling
w/in the muscle tissue of the meat

7. Which meat and which animal?
Cow Beef Calf Veal Pig Pork Young Sheep Lamb Mature Sheep Mutton Chicken, Turkey, Fowl Poultry Liver, Brains, Heart Variety Meats

8. Meat
Animal muscle is (usually) what we consider meat

9. Cuts of Meat Wholesale cuts large cuts for marketing
Basically is the part of the animal the meat came from
Listed 2nd on label
Wholesale = entire leg, then they cut it up smaller and sell the smaller parts to people

10. Types of Cuts Retail Cuts Smaller cuts (supermarket)
Specific to the meat you are buying
Listed 3rd on label

11. Label

12. Animal Muscle
SUPPORT
LOCOMOTION

13. Which is it? Which type of meat is tough? Locomotion
Which type of meat is tender? Support
Which cut of meat is most nutritious? Either
Which has the best flavor? Tender
Which cut costs the most? Tender
What is marbling and what does it do?
Fat in the meat, provides
tenderness, flavor & moisture

14. Methods to produce tenderness
Grinding Hammering Scoring
Use these with less tender cuts of meat, lower grades, locomotion parts of animals
Commercial Marinating Moist Heat
Tenderizer

15. The difference between steak & roast
Same part of the animal, just a big piece or a small piece
THIN THICK

16. Inspection & Grading USDA inspects all meat Meat
Graded according to:
Marbling (internal fat w/in the muscle tissues)
Age of animal
Texture and appearance of meat
Common grades of beef:
Prime
Well marbled, tender, flavorful, $$$
Choice
Most common, less marbling than prime but still tender
Select
Least amount of marbling, least expensive
Lamb & Veal
Same as beef w/ “good” replacing “select”
Pork
Not graded due to uniform quality
Prime goes to hotels and upscale restaurants—2.9%
Choice widely available in foodservice industry and retail markets—53.7%
Select lowest sold at retail, less juicy and tender

17. Store & Thaw
Fresh meats will usually stay fresh in the refrigerator 2-4 days. The safest way to thaw frozen meats is in the refrigerator, on the bottom shelf. The next best way is to thaw it in the microwave.
Why on the bottom shelf? To prevent juices dripping on other stuff

18. Check the temp
A meat thermometer is the best way to ensure properly cooked meat. It should be placed in the center of the meat away from the fat and bone.
Because the fat and bone respond differently to the heat and that can mess up the temperature reading

19. Undercooked ground beef
E-Coli

20. Proper cooking temperatures
Steaks, roasts, beef, pork, veal - 145°*
Ground beef, pork, veal – 155 °*
Poultry of any kind – 165 °*
Reheating °
*minimum temperature
(you can go higher,
but it depends
on personal preference,
and it will be drier)

21. Cooking Methods DRY Broil Grill (BBQ) Roast Stir Fry Sauté Pan frying
Deep fat fry
MOIST
Braise
Slow Cooker (crock pot)
Pressure Cooker
Simmering
Poaching
Steaming
Braise: browned slowly and thoroughly on all sides, then a small amount of liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender

22. Cuts suitable for cooking methods
Dry Heat Rib Short Loin Sirloins (Support)
Moist Heat Chuck Round Shank Brisket Plate Flank (Locomotion)

23. Poultry Tender meat – can cook using dry or moist heat
Light meat is lean and mild
Dark meat is more fatty and more flavorful
Poultry skin is not digestible
and high in fat

24. Processed Meat Processed for distinctive flavor Types: Curing Smoking
Ham, bacon, sausage, cold cuts
Curing
Placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid and water
Smoking
Liquid smoke for flavoring
Drying & Salting
Preserves meat
Combo
Bacon- cured and smoked
Chipped beef- dried, salted and smoked
Corned beef, salami, dried meat-jerky, hot dogs