1. Notes on Meat

2. Internal Food Temperatures
Ground meats (pork, beef, veal, lamb)
160 degrees
Whole cut beef, seafood, veal, lamb
145 degrees
All Poultry (whole or ground)
165 degrees
Pork
Reheat temp
– 165 degrees

3. Trimming Excess Fat Regular Beef has up to 30% Fat
Lean Beef has up to 22% Fat
Extra Lean has up to 15% Fat
-fat appears white on meat. It is called marbling
Which type costs more?
Lean and extra lean

4. White vs. Dark Meat
White meat has less fat
Dark meat has More fat

5. 3 Types of Lean Cooking methods
Roasting
Broiling
Grill

6. Inspection and Grading Meat & Poultry
The four primary requirements of the Meat Inspection Act of 1906 were:
Mandatory inspection of livestock before being processed (cattle, sheep, goats, and pigs)
Mandatory inspection of every carcass
Sanitary standards established for slaughter houses and meat processing plants
Authorized U.S. Department of Agriculture ongoing monitoring and inspection of slaughter and processing operations.

7. How bone affects serving size
BONELESS meat. You will need
¼ lb. Per person
Meat with a MODERATE amount of bone:
½ lb. Per person
Meat with a LARGE bone, like turkey:
1 lb. Per person

8. Cooking Methods
Braise - browned slowly and thoroughly on all sides, then a small amount of liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender
MOIST
LESS TENDER CUTS

9. Slow Cooking/Stewing
for simmering, which requires maintaining a relatively low temperature for many hours, allowing unattended cooking
MOIST
LESS TENDER CUTS

10. Broil When you cook by exposure to direct, intense heat from above DRY
FOR TENDER CUTS

11. Grill
Grilling usually involves a significant amount of direct, radiant heat, from below, and tends to be used for cooking meat quickly and meat that has already been cut into pieces.
DRY
FOR TENDER CUTS

12. Roast
Roasting uses more indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.
DRY
FOR TENDER CUTS

13. Saute Browning meat on the stove top, such as in a skillet. DRY
FOR TENDER CUTS