Meat & Poultry PowerPoint
- 2. Nutrition • Recommended: 2-3 servings of protein each day or 1/4 of your plate at each meal • One serving of meat/poultry = 3 oz. • High-protein foods are essential for building and repairing body tissue
- 3. Healthy Preparation • Dark meat is higher in fat than light meat (poultry) • Turkey & chicken are lower in fat and calories than most cuts of red meat • Remove poultry’s skin to reduce fat content • Broiling & Grilling = Allow fat to drip away during cooking • Nonstick pans & Cooking spray = No need for added fat when cooking
- 4. Beef • Comes from cattle over 12 months old • Bright, cherry red in color with creamy white fat
- 5. Cuts of Beef
- 6. Veal • Very young beef which comes from cattle that are less than 3 months old • Most veal is lean and tender • Light pink color and a delicate flavor
- 7. Pork • Meat from swine (pigs) • Most pork is tender • Grayish-pink to light rose in color • Ham comes from pork leg • Bacon is smoked pork belly meat
- 8. Lamb • Comes from sheep less than 1 year old • Tender with a delicate flavor • Pinkish-red in color with white fat • “Mutton” is sheep over 2 years old - strong flavor and less tender
- 9. Types of Poultry Chicken Turkey Goose Duck
- 10. Meat Grading • The USDA oversees the grading program for meat • Grading = Quality • “Marbling” refers to the distribution of fat throughout the meat – More marbling = juicy, flavorful, tender • Higher quality grades go to cuts with more marbling
- 11. Grades of Beef Select meats are leaner than choice and usually cost less Choice meats are high quality with good marbling – Choice & Select meats are the most commonly sold meats at grocery stores Prime meats have received the highest grade and are often on restaurant menus
- 12. Poultry Grading • A USDA round inspection seal = the bird was healthy and processed under sanitary condition • A USDA grade shield = Quality – Most poultry sold at the retail level is U.S. Grade A – Most processed poultry products are made from Grade B & C birds
- 13. Meat Labeling Meat names on labels follow a three-part format: – #1: Kind of Meat (ex: beef) – #2: Wholesale Cut - The part of the animal where the cut comes from (ex: chuck) – #3: Retail Cut - The part of the wholesale cut the meat comes from (ex: shoulder roast) Using this system, the label would look like: Beef Chuck Shoulder Roast
- 14. Meat Labels
- 15. Buying Poultry Look For: • Meaty birds with well- distributed fat and blemish-free skin • Frozen birds that are solidly frozen • Clean, intact packaging (Beware of dirty, torn wrappers and freezer burn)
- 16. Storing Meat Refrigerator Storage: Ground meats: 1-2 days Fresh meat cuts: 3-4 days Freezer Storage: Ground meats: 3 months Pork: 4 months Lamb: 9 months Beef: 12 months
- 17. Storing Poultry • All poultry (except canned) is very perishable • Refrigerator: 2 to 3 days • Freeze: 6 to 8 months
- 18. Cooking Meat & Poultry • Cooking meat/poultry to a safe temperature destroys harmful bacteria Internal Temperatures for Meat: Rare = 140ºF Medium = 160ºF Well Done = 170ºF
- 19. Cooking Poultry • Safe Internal Temperature = 170ºF to 180ºF NO PINK IN THE MIDDLE!
- 20. A meat thermometer is the most accurate way to determine temperature!
- 21. Cooking Methods Dry Cooking Methods Moist Cooking Methods • Roasting • Braising • Broiling • Boiling • Grilling • Stewing • Frying *Use these for *Use these for tender cuts of less tender cuts of meat meat
- 22. Methods of Cooking Poultry Because most poultry is tender, any cooking method works!