1. Meats Types, Nutritional Value, and Cooking Methods

2. Nutritional Value Meats are a good source of complete proteins Serving size is 2-3 oz Rich in iron Unless lean, they may contain large amounts of fats, including cholesterol and saturated fat Marbling is the fat found in the meat. Some marbling is needed to flavor meat

3. Types of Meat Beef: –Cattle more than one year old –Has bright red flesh Veal: –Calves, 1-3 months old –Has light flavor, pink color, very tender Lamb: –Young sheep –Tastes different from beef –Has bright pink color with white brittle fat Pork: –Meat from hogs –Has grayish pink color with white fat

4. Cooking Methods The appropriate cooking method for meats is determined by the type of cut and the age of the animal Older animals have tougher meat Meat cuts that contain muscle that has been exercised is tougher than meat cuts that have not been exercised. For example, meat coming from the leg of an animal is tougher than meat that comes from the back or ribs Grinding can be used to make tough meat more tender and palatable. That is why ground beef and/or cube steak are usually made out of chuck or round (two tough cuts of beef). Marinating can also help a little in tenderizing not so tender cuts of beef

5. Cooking Methods Guidelines Tough cuts of beef: chuck, round, brisket –Moist cooking methods such as: Braising Stewing Boiling Slow cooking Tender cuts of beef: rib eye, sirloin, short loin –Dry cooking methods such as: Grilling Roasting frying

6. Processed Meats Any meat that has been cured, dried, salted, or smoked. Examples: bacon, salami, ham, pastrami, pepperoni, hot dogs Limit their amount in your diet because they contain high amounts of salt and additives

7. Storage Refrigerate meat immediately Rewrap the package before refrigerating Use within 3 days or freeze