1. Beef and Poultry
Meats

2. STANDARD 4 Demonstrate food preparation techniques and nutrition of meats, poultry and seafood.
Objective 1: Identify and apply proper internal temperatures of meat, poultry and seafood according to the food industry standards.
a. Whole meats (seafood, pork, beef, veal, lamb) – 145 degrees
b. Ground meats (pork, beef, veal, lamb) – 155 degrees
c. Poultry (whole or ground) – 165 degrees
Objective 2: Identify and discuss different types of meats.
a. Meat (pork, beef, veal, lamb)
b. Poultry (white meat vs. dark meat)
c. Seafood
Objective 3: Identify appropriate meat cooking methods: dry vs. moist
a. Moist heat cooking for less tender cuts (Braising, Stewing, Slow-cooking)
b. Dry heat cooking for tender cuts (Broil, Grill, Roast, Sauté)
c. Trimming excess fat
Objective 4: Discuss inspection and grading of meat and poultry.
Objective 5: Review the nutrients found in meats and incorporate guidelines from MyPlate.

3. Protein Protein is the main nutrient found in meat.
The My Plate recommendation is to choose small and lean (low fat) options.

4. MyPlate Guidelines Keep it LEAN:
Trim away all of the visible fat from meats / poultry before cooking.
Cook using other methods other than FRYING.
Drain fat off during cooking.
Skip or limit breading meat, poultry, fish. Breading add calories and soaks up fat during frying.
Prepare foods without high fat sauces or gravies.

5. Protein Needs Protein needs are influenced by:
Age
Gender
Physical activity level
Protein needs to be supplied DAILY! But it doesn’t have to be from meat.
Some cells in your body (such as the cells lining your intestines) need to be replaced every 2-3 days.

6. Functions of Protein in the Body:
Growth and Maintenance
hair, eyes, teeth, skin, muscles, bones, every cell in your body!
Enzymes (are proteins)
needed for chemical reactions in your body
Hormones (some are proteins)
regulate chemical conditions in the body
Antibodies (are proteins)
fight foreign invaders
Fluid Balance
attracts and maintains water and aids in other chemical fluid levels.
Energy
Can provide energy if you do not get enough carbohydrates and fats in your diet.
This means that the protein you eat is used for energy (to keep you alive) instead of for the other main functions of growth and maintenance. 

7. Meats Meat comes from the muscle of the animal.
There are two types of muscles:
Muscles used to support the animal
Muscles used to move the animal

8. Muscles to SUPPORT the Animal
Muscles used to support the animal are:
tender, so needs to be cooked for a short period of time
flavorful because has marbled fat
expensive

9. Muscles to MOVE the Animal
Muscles used to move the animal are:
tough, so needs to be cooked for a long period of time
less flavorful because has little fat
inexpensive

10. Tenderness You can produce tenderness in less tender cuts of meat by
Marinating with acid
Pounding
Moist heat cooking
Commercial tenderizers
Grinding

11. Meat Labels The label tells three main things about the meat:
Kind of meat
Wholesale cut
Retail cut

12. Label Part 1: The Kind of Meat
Meat from a cow is called beef
Meat from a calf is called veal
Meat from a pig is called pork
Meat from a young sheep is called lamb
Meat from a mature sheep is called mutton
Meat from chicken, turkey or fowl is called poultry.
Liver, brains or heart is referred to as variety meats or giblets.

13. Label Part 2: Wholesale Cuts
the part of the animal the meat came from… such as rib, sirloin, shoulder
larger cuts
Listed 2nd on label

14. Label Part 3: Retail Cuts
Has to do with how you will cook it, such as roast, steak, round.
Smaller cuts (supermarket)
Specific to the meat you are buying
Listed 3rd on label

15. Inspection & Grading
All meats must be Inspection and is also Graded by the United States Department of Agriculture (USDA)
Meat is Graded according to:
Marbling (internal fat w/in the muscle tissues)
Age of animal
Texture and appearance of meat

16. Inspection & Grading cont.
Common grades of Beef are:
Prime (BEST)
Well marbled, tender, flavorful, $$$
Choice
Most common, less marbling than prime but still tender
Select
Least amount of marbling, least expensive
Common grades of Lamb & Veal
Same as beef w/ “good” replacing “select”
Common grades of Pork
Not graded due to uniform quality

17. Grading According to Marbling
Marbling is the small amount of fat throughout the meat (not the fat in big chunks) which provides tenderness, flavor and moistness

18. Meats
Fresh meats will usually last in the refrigerator for 2 to 4 days.
Thawing meat:
The safest way to thaw frozen meats is in the refrigerator
The two next best ways are in the microwave or under cold running water

19. Cooking Meats Undercooked ground beef can result in E. coli
A thermometer is the best way to ensure properly cooked meat
A thermometer should be placed in the center, thickest part of the meat, away from the fat and bone

20. Temperatures Danger zone (41ºF - 135ºF) Internal food temperatures:
Seafood, pork, beef, veal, lamb – 145ºF
Ground meats (pork, beef, veal, lamb) – 155ºF
All Poultry (whole or ground) – 165ºF
Reheat temperature – 165ºF

21. 2 Main Methods of Cooking Meats
Dry heat (Less tender cuts)
Moist heat (More tender cuts)

22. 1: Dry Heat Methods of Cooking Meats
Roast (this is a lean option)
Grill (this is a lean option)
Bake
Broil (this is a lean option)
Saute

23. 2: Moist Heat Methods of Cooking Meats
Simmer
Stew
Braise
Slow Cook (crock pot)

24. Serving Sizes for ONE Person:
One serving of boneless meat is 1/4 pound.
One serving of some bone and fat is 1/2 pound.
One serving of large bone (such as a turkey) is 1 pound.

25. Poultry Cooking methods Skin Light/dark meat
Dry heat (because it is tender)
Skin
Non digestible and high in fat
Remove it to reduce the fat
Light/dark meat
Light meat is leaner than dark meat.

26. Seafood Types: Finfish, internal skeleton and Shellfish, Crustaceans.
Some fish are rich in omega-3 acids and unsaturated fats, which make them healthy source of protein.

27. PROTEIN

28. Classification of Nutrients
1. Carbohydrates
2. Lipids
3. Protein- 4 calories per gram
4. Vitamins
5. Minerals
6. Water

29. Protein Proteins provide 4 calories per gram.
The main function of protein is to build and repair body tissues.
If carbohydrates and fat are not available, your body will use protein. Is this a good thing?
You must eat protein daily to replace the wear and tear on the body tissues.
We get most of our protein from the Protein Food Group.
It is recommended that we choose 8 oz. of seafood products in the place of some meat and poultry every week.

30. Amino Acids 6. Amino acids are the “building blocks” of protein.
7. There are 9 essential amino acids.
8. Essential means that your body MUST have them.

31. Complete Proteins
Complete proteins contain all 9 of the essential amino acids.
Complete proteins come from animal food sources.
Soy foods like tofu, tempeh, soy nuts and edamame are a few plant sources that contain complete proteins.

32. Incomplete Proteins
Incomplete proteins do NOT contain all of the essential amino acids.
Incomplete proteins come from plant food sources.
Examples of incomplete proteins could be:
Grains
Beans
Nuts/Seeds
Rice
Wheat

33. Complimentary Proteins
Incomplete proteins can be combined to create a complimentary protein. (Grains combined with any nut, seed or legume.)
Examples include:
Beans and Rice
Peanut Butter and Whole Wheat Toast
Bean Soup with a Wheat Roll