Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21

Meat Includes: Beef Veal Pork – usually tender cuts from young animals Lamb

Determining the yield – Each cut of meat will vary in yield due to the fat, gristle & bone in EACH piece Marbling is the flecks of fat in the meat muscle tissue Contributes to moisture & flavor of the meat

Selecting Inspection & Grading is done by the USDA 3 Grades: Prime (EXPENSIVE!) Choice (is the most common) Select (used in frozen meals, etc.) Grades are based on: Marbling Animal’s age at time of slaughter Texture of meat Appearance

Storage Must be stored in the refrigerator ASAP Store uncooked meat BELOW cooked/fresh foods to avoid cross contamination of juices Look for meat with a bright red color (fresh) that is not slimy or have “off” odors (indicating spoiling)

Nutrition Excellent source of IRON Ground Round is the lowest in fat High in protein Good source of Zinc, Phosphorus, & B Vitamins Saturated Fat…

Preparing Meat After cutting – wash & sanitize knife & cutting board!! Check internal temperature to see if meat is done (should be between 145-170 F)

Dry Heat – used for tender cuts Broiling, Grilling & Roasting Broiling & grilling meats 3-4 in. from heat for best result Moist Heat – used for tough cuts Moisture helps tough cuts become tender enough for eating (avoiding “hard to chew” meals) Slow cooker, Microwave & Tenderizing methods Microwave: sausage links do best Tenderizing “Grinding” process that breaks down the elastin in tough meat fibers Simmering & braising involve tenderizing

Poultry Includes: Chicken Turkey Duck Goose Boneless poultry will yield the most number of servings for it’s weight

Selecting Inspection/Grading is done by the USDA Grade A is the most common & means the bird is “practically” free from defects…

Storage Store FRESH poultry in the refrigerator wrapped for no more than 2-3 days Boneless strips will cook fastest because they are typically small and thin Avoid poultry with off color and odors Thaw IN refrigerator to keep bacteria OUT

Nutrition Boneless, skinless chicken breast is lowest in fat Fat is mostly located in the skin of birds Older birds contain more fat and dark meat Protein Iron Calcium B vitamins

Preparing Poultry A chemical reaction causes the pink color Pink flesh is HARMLESS if completely cooked A chemical reaction causes the pink color Moist Heat – Stewing & Microwaving Stewing (Crockpot) is a good cooking method for large older chickens Tenderizing – same as meat

Dry Heat – Roasting, Grilling & Broiling Wash the bird Stuff loosely just before cooking (if stuffing at all) Thermometer must be placed in the THICKEST part of the thigh for a correct reading BDone when thermometer reaches appropriate temperature (165-180 F) Roasting in bag = shorter cooking time

Fish Includes: Finfish Shellfish Lean fish (white fish) Fat fish (salmon, etc.) Shellfish Crustaceans (lobster, crab & shrimp) Mollusks (oysters, clams, scallops)

Selecting Fresh fish have bright, bulging eyes “Deveined” – shrimp without an intestinal tract Fresh finfish have red gills & live in fresh or saltwater (ex. Flounder) Filet = one side of fish without the backbone

Storing Fresh fish should be consumed within 1-2 days Spoilage fish has a STRONG fish odor (overpowering) Fish can be frozen up to 6 months Thaw in the refrigerator

Nutrition Low in saturated fat High in omega fats Good brain food Good for the heart B Vitamins Iron Protein

Preparing Fish Fish are VERY tender because they have little connective tissue to hold them together Cook very quickly using any dry cooking method (grilling, boiling, roasting, etc.) Not suitable for moist cooking – fish will completely break apart

Mrs. C’s Beef Corral