MEAT AND POULTRY FACTS AND TIPS: Amount of bone affects the number of servings. Boneless meat = 4 servings/lb. To retain juices, add salt at end of cooking.

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Presentation transcript:

MEAT AND POULTRY FACTS AND TIPS: Amount of bone affects the number of servings. Boneless meat = 4 servings/lb. To retain juices, add salt at end of cooking. To ensure proper cooking, use a meat thermometer. Insert thermometer in center of meat away from bone and fat. Fresh meats, other than ground meat, stay fresh in refrigerator for only 2-4 days. MEAT & POULTRY Thawing in refrigerator is safest way to thaw frozen meats. When thawing under cold water or in the microwave, cook the meat immediately after thawing. **All meat is government inspected

LABEL SHOWS: KIND OF MEAT PRIMAL OR WHOLESALE CUT RETAIL CUT PRICE PER POUND WEIGHT OF PACKAGE PRICE OF PACKAGE

STEAK OR ROAST??? Steak is a thin cut Roast is a thick cut Example: Sirloin Steak and Sirloin Tip Roast

COOKING METHODS Determined by: Location and type of muscle tissue Locomotion muscles require moist cooking methods Stew Slow Cooker Pressure Cooker Braise Support muscles can use dry heat cooking methods Roast Broil Pan Broil Barbeque Stir Fry Pan Fry Deep Fat Fry FLANK SHORT PLATE BRISKET RIB ROUND SIRLOINSHORT LOIN CHUCK FORE SHANK

TENDERIZING METHODS MARINATING with acid/oil mixtures. POUNDING MOIST HEAT COMMERCIAL TENDERIZERS GRINDING SCORING

MARBLING Small amounts of fat throughout the lean muscle…… Provide tenderness, flavor, and moistness More marbling occurs in PRIME cuts than in CHOICE or SELECT cuts. **Degree of tenderness or grade has no relationship to nutritional value but does affect the $$$.

GROUND MEATS Cook until no longer pink E.coli bacteria is deadly but is destroyed by high temperatures………. Thoroughly draining and then rinsing hamburger will reduce the fat content. **Omit additional fat/oil for browning, meat has sufficient.

POULTRY Is tender, can be cooked using dry heat methods. Light meat is leaner and has a more mild flavor than dark meat. Skins are nondigestible as well as high in fat and cholesterol. Are cooked when internal temperature reaches 170 degrees for parts, 180 degrees for whole or when juices run clear. Salmonella bacteria is present; heat will destroy.