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

 Meat is government inspected for Wholesomeness.  Inspection for wholesomeness is mandatory and is paid for out of tax dollars.  Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.

 The amount of bone in the meat will affect the number of servings you will get out of a piece of meat.  Boneless meat provides 4 servings per pound  Some bone or fat provides 2 to 3 servings per pound  Large amount of bone or fat provides 1 to 2 servings per pound

 Salt is added at the end of cooking a piece of meat.  Salt helps to retain the water so the meat doesn’t dry out.

 A thermometer is the best way to ensure properly cooked meat  A thermometer should be placed in the center of the meat, away from the fat and bone  Cooking methods  Dry heat  Moist heat  Undercooked ground beef can result in E. coli  To reduce the fat in ground beef after cooking, rinse with warm water

 Fresh meats will usually last in the refrigerator for 2 to 4 days.  The 3 safest way to thaw frozen meats are: refrigerator, microwave or cold running water.  Meat that were thawed under cold water or in the microwave needs to be cooked immediately.

 The meat and bean group color is purple.  Based on a 200o calorie diet, you need to have 5 ½ ounces per day.  Suggested serving sizes for an ounce: 1 egg equals 1 oz. 1 oz of meat equals 1 oz. ¼ c. of seeds or nuts equal 1 oz. 1 T. peanut butter equals 1 oz.

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

Label Shows: Kind of meat Primal/ wholesale cuts Retail cut

 Beef  Cattle, more than 1 year old  Bright red flesh  Veal  Calves, 1-3 months old  Mild flavor, light pink color, little fat  Lamb  Young sheep  Mild but unique flavor  Bright pink color w/ white brittle fat  Pork  Meat from hogs  Grayish pink color w/ white fat

 Steak is a thinner cut; roast is a thicker cut;  Thoroughly draining and then rinsing hamburger will reduce the fat content of the food you are preparing.  Do not add fat or oil in recipes calling for browning of ground beef; The meat has sufficient fat to brown.

 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

 Location and type of muscle tissues determine the best cooking methods for beef.  Dry: broil, pan broil, roast, barbeque, pan fry, stir fry, deep fat fry  Best for support – tender cuts  Moist: braise, stew, slow cooker, pressure cooker, stewing.  Best for locomotion – less tender cuts.

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

 The degree of tenderness or grade of meat has no relationship to the nutritional value but does affect the price of the meat.

 Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness  More marbling occurs in prime cuts of meats.

 Thoroughly draining and then rinsing hamburger will reduce the fat content of the food you are preparing.  Do not add fat or oil in recipes calling for browning of ground beef; The meat has sufficient fat to brown.  Undercooked ground beef can result in E. coli  To reduce the fat in ground beef after cooking, rinse with warm water

 Poultry is tender and can be cooked using dry heat methods.  Light meat is leaner and has more mild flavor than dark meat.  Skin  Non digestible, body cannot break skin down or digest it.  High in fat  Remove skin and visible fat it to reduce the fat content of your dish.  Cooking temperature  Internal temperature is 107 degrees for parts and 180 degrees for whole; Juices should run clear

 Skin  Non digestible, body cannot break skin down or digest it.  High in fat  Remove skin and visible fat it to reduce the fat content of your dish.  Cooking temperature  Internal temperature is 107 degrees for parts and 180 degrees for whole; Juices should run clear

 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- ▪ Smallest type of turkey ▪ Average weight 5-9 lbs. ▪ Least available type of turkey ▪ Hen- ▪ Female turkey ▪ Average weight 8-16 lbs. ▪ Tom- ▪ Male ▪ Up to 24 lbs.

 Look for poultry w/ good appearance  High Quality Characteristics: plump, meaty, smooth and soft skin, well distributed fat, no tiny feathers, no bruises  Boneless pieces are more expensive  Store in refrigerator for 1-2 days  Freeze for longer storage