Meat

Nutritional Value of Meat Protein-build and repair tissue Iron Phosphorus Copper Thiamin Riboflavin Niacin Fat

Fat and Cholesterol Tips Ground meat usually higher in fat Gives meat flavor and appeal Choose lean cuts Broil or grill so fat drips away Nonstick pans Skim fat from surface of chilled soups

Servings Needed 2-3 servings daily 3 ounces cooked = 1 serving

Types of meat Beef – mature cattle Veal – young cattle less than 3 mos. Pork – meat of swine Lamb – meat of sheep less than 1 year Mutton – sheep over 2 years Variety Meats – liver, heart, kidney, tongue, tail, feet, ears and snout

Inspection and Grading Federal inspection if crossing state lines Looking for sanitary plant and processing conditions Grading – voluntary for yield and quality Done by USDA Based on marbling, maturity, texture and appearance

Grades of Meat Prime – highest grade – usually found in hotels and restaurants Choice – high quality and good marbling Select – leaner and cost less Choice and Select most common in retail stores

Clues to Meat Tenderness Location of muscle tissue Lazy muscles – rib and loin muscles – very tender Look for t-bones, flat bones, rib bones, wedge bones Working muscles – leg and shoulder muscles – less tender Look for blade bones, round bones (leg or arm), breast bones

Cost of Meat per Serving Tender cuts cost more than less tender Boneless cost more than bone-in Consider cost per serving Boneless – 3-4 serving per pound Small bone – 2-3 servings per pound Many bones – 1-1/2 servings per pound

Tenderizing Less Tender Cuts Connective tissue determines tenderness More connective tissue – less tender meat Two proteins Elastin – cooking cannot soften Mechanically tenderize – pound, grinding Chemically tenderize – commercial meat tenderizers Collagen – cooking can soften and tenderize Marinating – use a marinade with an acid to tenderize

Cooking Methods Dry Heat Methods – for tender or tenderized cuts of meat Roasting Broiling Grilling Panbroiling Frying

Moist Heat Cooking Methods – less tender cuts of meat Braising – small amt. of liquid, tight cover Microwaving – covering holds in steam Cooking in Liquid – cover in liquid Simmer Stew

Basic Meat Cooking Principles Store meats below 40 F Marinate in the refrigerator, discard used marinade Do not set oven below 325 F Cook ground meat to internal temp. 160 F. Avoid too high temps - low temperatures create juicier, more flavorful meat Defrost meat in microwave or refrigerator