1. M E A T This Photo by Unknown Author is licensed under CC BY-NC-ND
This Photo by Unknown Author is licensed under CC BY-NC-SA

2. Buying meat Think about what type of meat you want to cook
Chops, roast, steak????
Do you want bone-in or boneless
How many people are you going to be cooking for?
How do you intend to cook the meat?
Tougher cuts need to be cooked at a low temperature over a long period of time 4-8 hrs….sometimes longer depending on what you’re cooking
Examples: roast and ribs
Tender cuts can be cooked quickly over heat, such as pork chops

3. How do I know if a cut is tough or tender?
EAsy!!
Tough cuts come from the parts of the animal that are highly exercised and tender cuts come from the parts of the animal that aren’t used at much.
Note: We slow cook tough cuts to allow the connective tissue and fat to turn into what we call, gelatin. Once this has happened the meat will be nice and tender.
If you try to cook tough cuts over high heat quickly the meat will be……….well, tough..
How do I know if a cut is tough or tender?

4. Meat is best when it doesn’t have to be frozen
But if you have to
Plastic wrap & zip-lock
Few months
Don’t rinse meat
Thaw in refrigerator
Temperature to Cook to Chart
Meat/Chicken Type
Doneness Temperature
Beef – Well done
degrees
Pork –Well done
degrees
Chicken –White Meat
160 degrees
Chicken –Dark Meat
175 degrees
Fish –Medium (for white flesh)
(Salmon –125° )
degrees
This Photo by Unknown Author is licensed under CC BY-SA