1. MEAT, POULTRY, & FISH

2. Meat – The edible portions of mammals.  Nutritional Value of Meat  High in Protein.  Good source of Iron, Phosphorus, Copper, Thiamin, Riboflavin, and Niacin.  Watch fat content – can be high in saturated fat. Although fat does give off flavor.  1 serving = 3 oz. of meat A deck of cards.

3. Beef…  From cattle 12 months or older.  Bright red, firm texture, white fat.  Carcasses are classified by…  Age of animal  Sex of animal  Ground Beef vs. Hamburger  GB = Contains only fat originally attached to the meat.  Hamburger = Extra fat is added during grinding.

4. Veal  Very young beef.  Less than 3 months of age.  Very little fat  Quite a bit of connective tissue, but very tender.  Light pink color and delicate flavor.

5. Pork  Meat of swine.  Typically 7-12 months old.  Grayish pink to light rose color.  Tender – due to age.  Sold fresh, cured, or smoked.  Ham: Pork leg.  Bacon: Smoked pork belly.  Canadian Bacon: Pork loins.

6. Lamb  Meat from sheep less than one year old.  “Yearling Lamb” = Lamb 1-2 years of age.  Tender and delicate in flavor.  Pinkish-red in color with white fat.  Lamb is the smallest animal used for meat

7. Selecting Meats  Meat is inspected both live and dead.  USDA oversees the grading.  Grading  Prime – Restaurants/Hotels  Choice – Retail Stores  Select – Retail Stores (Less $)  Marbling – flecks of fat throughout the lean portion. More marbling the higher the cost & flavor.

8. Meat Labeling  3 Part Format  Kind of meat. (Beef)  Name of wholesale cut. (Chuck)  Name of retail cut. (Blade Roast)  BEEF CHUCK BLADE ROAST  Other Information  Net weight.  Price per Pound.  Price you Pay.

9. Storing & Cooking Meat  Storing  Store in the coldest part of the refrigerator.  Use within 3-4 days.  Freeze for 6-9 months.  Cooking  Medium Rare – 145˚F  Medium – 160˚F  Well Done - 170˚F

10. Poultry…Nutritional Value  Poultry – Any domesticated bird.  Good source of…  Protein, Phosphorus, Iron, Thiamin, Riboflavin, Niacin  Fat  Depends on variety of bird. Older birds have more fat.  Much of the fat is located just below the skin – remove the skin to reduce intake.

11. Buying & Storing Poultry  Buying  Frozen, Fresh, Processed  Storing  Refrigerate 2-3 days.  Freeze 6-8 months.  NEVER thaw and refreeze!!!  Proper storage prevents the growth of Salmonellae bacteria.

12. Purchasing Poultry  Grading  Grade A – Full flesh & meaty, few blemishes & pinfeathers. (Retail)  Grades B & C – (Not Retail)  Buying  Cost depends on cut of poultry and amount of bones.  Boneless = More expensive.

13. Thawing & Cooking Poultry  Thawing Poultry  Refrigerator  Sink of cold water – change water every 30 minutes.  Cooking Poultry  Low and slow!  Too long of a time at high temps will leave meat dry and tough.  Breast - 170˚F  Thighs, Wings, Whole Bird - 180˚F

14. Fish & Shellfish Classification  Finfish – Have fins & backbones.  Lean Fish – Little fat in flesh. Flesh is white (“White Fish”)  Fat Fish – Fattier flesh. Yellow, Pink, or Gray flesh.  Shellfish- Have shells instead of backbones.  Mollusks – Soft bodies & partially or fully covered hard shells.  Crustaceans – Covered by firm shell & have segmented bodies.

15. Nutritional Value…Fish/Shellfish  1 ounce fish/shellfish = 1 ounce meat/beans for MyPyramid  Excellent source of…  Complete Protein  Slightly higher in minerals than red meat.  High in Mono- and Polyunsaturated Fats (Good Fats)

16. Selecting Fish & Shellfish  Fresh, Frozen, Canned  Fish  Stiff body, tight scales, bright eyes, NO odor.  Shellfish  Odorless if fresh.  Can purchase with or without shells.

17. Storing Fish & Shellfish  Please remember…  Wrap fish or shellfish tightly with waxed paper (if available).  Refrigerate only 1-2 days.  Fish & Shellfish may be frozen, but use ASAP.

18. Cooking Fish & Shellfish  Cooking Fish  Cook for a short time – WATCH!  The flesh should be firm, fish will flake easily.  Should look translucent – opaque.  Cooking Shellfish  Cook for a short time at a moderate temperature.  Overcooking = Toughness  Follow specific directions for particular shellfish. (Clams, Oysters, Etc.)