Beef and Poultry

 You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat.  The main functions of protein are:  Build and repair muscle tissue  Replace muscle tissue  Make antibodies

 A carcass is made up of four major tissues: muscle, fat, bone and connective tissue.  However, when we refer to meat, we are talking about muscle because it is the most visible component of meat.

 Meat from a cow is called beef  Meat from a dairy calf is called veal  Meat from a pig is called pork  Meat from a young sheep is called lamb  Meat from a mature sheep is called mutton  Meat from chicken, turkey or fowl is called poultry  Liver, brains or heart is referred to as variety meats

 Meat come from the muscle of the animal.  It is government inspected for wholesomeness  Locomotion meats  Tough  Support meats  Tender  Most nutritious  Best flavor  Costs the most

 Inspection -mandatory process, while Grading is voluntary.  Government inspection HACCP-based for all plants, even small An inspector must be present, for a plant to be in operation Paid by consumers Responsible for 3 areas ▪ Pre-mortem, health ▪ Processing visual, microbiological ▪ Post-mortem, visual, labeling

 Grading Sorts carcasses into groups that are similar in either eating quality (QG) or yield (YG) allowing companies to market the beef at different prices Voluntary--paid by plant  Quality Grading Maturity/Age Level of marbling –intramuscular fat

PrimeChoiceSelect USDA Quality Grades Prime, Choice and Select are the top Quality Grades but there are 5 other Quality Grades

 Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness

 You can produce tenderness in less tender cuts of meat by  Marinating with acid  Pounding  Moist heat cooking  Commercial tenderizers  Grinding  Scoring

 Meat label  Kind of meat  Primal wholesale cut  Retail cut

 Wholesale cuts  large cuts for marketing  Basically is the part of the animal the meat came from  Listed 2 nd on label

 Retail Cuts  Smaller cuts (supermarket)  Specific to the meat you are buying  Listed 3 rd on label

 Turkey  Larger than chickens and have a stronger flavor  Roasting- most common cooking method  The different type of turkeys are categorized by size: Beltsville or Fryer-roaster, Hen, Tom  Chicken-  Light meat- leaner and milder flavor; breasts and wings  Dark Meat- more oxygen in this part of meat (more myoglobin) which causes dark color; legs and thighs; higher in fat  Ducks and Geese-  All dark meat, Flavorful yet high in fat

 Steaks are thinner cuts while roasts are a thicker cut  Fresh meats will usually last in the refrigerator for 2 to 4 days.  The safest way to thaw frozen meats is in the refrigerator  Next best way is by microwaving OR  Under cold running water

 A thermometer is the best way to ensure properly cooked meat & placed in center  Cooking methods  Dry heat-roast, broil, grill,  Moist heat-braising & in liquids  Undercooked ground beef can result in E. coli-Why can you eat steak raw?

 Color  Red to brown  Pink to white  Flavor  Heat creates chemical reactions w/ in the cut  Texture  Heated meat loses fat and moisture—shrinks  Muscle fibers get firmer  Connecting tissue becomes more tender