Meat and Poultry.

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Presentation transcript:

Meat and Poultry

1 egg = how many ounces of meat?

What is the main nutrient found in meat? Protein

What is the main function of protein? Build and Repair Body Tissue

What is the secondary function? Energy Source

Which meat and which animal? Cow Beef Calf Veal Pig Pork Young Sheep Lamb Mature Sheep Mutton Chicken, Turkey, Fowl Poultry Liver, Brains, Heart Variety Meats

Meat is USDA inspected for wholesomeness

Wholesale Cuts SUPPORT LOCOMOTION

Which is it? Which type of meat is tough? Locomotion Which type of meat is tender? Support Which cut of meat is most nutritious? Either Which has the best flavor? Tender Which cut costs the most? Tender What is marbling and what does it do? Fat in the meat, provides tenderness, flavor & moisture

Grades of Meat Beef, Lamb, Veal Prime (Restaurants) Choice (Sam’s Costo) Beef (Grocery) Select Lamb, Veal Good Beef Standard, Commercial, Utility, Cutter, Canner Lamb Utility Cull Veal Standard

Methods to produce tenderness Grinding Hammering Scoring Commercial Marinating Moist Heat Tenderizer

The difference between steak & roast THIN THICK

Store & Thaw Fresh meats will usually stay fresh in the refrigerator 2-4 days. The safest way to thaw frozen meats is in the refrigerator, on the bottom shelf. (The next best ways are microwaving and under cold running water.)

Check the temp A thermometer should be placed in the center of the meat away from the fat and bone.

Proper cooking temperatures Steaks, roasts, beef, pork, veal - 145° Ground beef, pork, veal – 155 ° Poultry of any kind – 165 °

Dry and Moist Cooking Methods Broil Grill (BBQ) Roast Stir Fry Sauté Pan frying Deep fat fry Braise Slow Cooker (crock pot) Pressure Cooker Simmering Poaching Steaming

Cuts suitable for cooking methods Dry Heat Rib Top Sirloin Sirloin Bottom Sirloin Tenderloin (Support) Moist Heat Chuck Round Shank Brisket Plate Flank (Locomotion)

Undercooked ground beef E-Coli

Poultry Tender meat – can cook dry or moist Light meat is lean and mild Dark meat is more fatty and more flavor Poultry skin is not digestible and high in fat

Purchasing meat Boneless – ¼ lb per person Moderate Bone ½ lb per person Large Bone (Turkey, Ribs) 1 lb per person