1. Journal KWL Chart What do you know about beef? Write a paragraph
What would you like to know about beef? Write another paragraph.

2. Meat, Poultry, Fish, and Shellfish
Chapter 19
Meat, Poultry, Fish, and Shellfish

3. State Standards

4. Meat Selection and Storage
Section 19-2
Meat Selection and Storage

5. Types of Meat Beef: meat from cattle more than 1 year old
Cuts have bright red flesh
Fat is firm with a white, creamy white, or yellowish color
Veal: meat from very young claves
Light pink color with very little fat
Lamb: Meat from young sheep
Cuts are a bright pink-red color
white, brittle fat
Pork: meat from hogs
Meat is greyish-pink
White, soft fat

6. Cuts of Meat
Wholesale cuts: also called primal cuts, these cuts are large cuts for marketing
Retail cuts: smaller cuts you can find in the supermarket
Price label on the meat identifies the cut
Type of meat listed 1st, wholesale cut 2nd, retail cut 3rd
Example: Beef Chuck Steak

7. Wholesale Cuts

8. Bone Shape Bone shapes in the wholesale cuts are distinctive
These shapes are nearly identical in beef, pork, lamb, and veal
Knowing the shape can help you determine if the meat is tender

10. Which Cuts are Lean?
Beef Roasts and Steaks: round, loin, sirloin, and chuck arm
Pork Roasts and Chops: tenderloin, center loin, ham
Veal Cuts: all except ground veal
Lamb Roasts and Chops: leg, loin, and foreshank
Appearance is the best indicator of leaness
Inspect the package carefully
Fat should be trimmed to ¼ inch

11. Ground Meat Ground beef is made from meat trimmings
Cannot have more than 30% fat by weight
Also find packages of ground lamb, pork, veal, turkey, chicken

12. Organ Meats Liver: highly nutritious and tender
Lamb and Veal kidneys: tender with mild flavor
Beef and Pork Kidneys: strong flavor, less tender
Chitterlings: usually intestines of pigs, but may come from calves
Other organ meats: brains, heart, tongue, tripe (stomach linning of cattle), sweetbreads (thymus gland)

13. Inspection and Grading
Meat must be inspected by the USDA
Wholesale cuts are stamped
Grading is voluntary
Grading is based on standards that include amount of marbling, age of the animal, and texture and appearance
Prime: highest and most expensive
Choice: most common grade sold in supermarkets
Select: least expensive and sometimes sold as store brand
Pork is not graded

14. Processed Meats About 35% meat produced in the US is processed
Meats are processed to impart distinctive flavors
Typical processed meats: ham, bacon, sausage, and cold cuts
Curing: placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid, and water
Smoking: liquid smoke for flavoring

15. Using Processed Meats Ham Sausage Cold Cuts
Meat from the thigh of a hog that has been cured and either smoked or canned
Sometimes hams are cooked, but sometimes they are not
Sausage
Made from ground meat
Some must be cooked before eating, but others are ready to eat
Cold Cuts
Processed meats that are sliced and packaged

16. Storing Meat Requires cold storage
Ground meat and variety meats- use within 1-2 days
Other meats: use within 3-5 days
Freeze meat for longer storage

17. Journal Wrap Up
Go back to your journal, now write what you know about beef

18. Poultry Selection and Storage
Section 19-3
Poultry Selection and Storage

19. Assignment
Reteaching 19-2

20. Types of Poultry Chicken: light and dark meat
The bird’s age determines the tenderness of its meat and the cooking method to use
Broiler-fryer Chicken: the most tender and most common ; cook using almost any method
Roaster Chicken: raised to be roasted whole; slightly larger and older and yield more meat
Stewing Chicken: older, mature birds; older so they must be cooked in moist heat
Rock Cornish Game Hens: young, small chickens of a special breed; Less meat in relation to other chickens; 1 hen=1 serving; broil or roast
Capons: desexed roosters under 10 months old; best roasted

21. Types, Continued Turkey: larger than chickens and have stronger flavor
Beltsville or Fryer-Roaster Turkeys- smallest, average 5-9 pounds
Hen Turkeys- female, weigh 8-16 pounds
Tom Turkeys- male, can weigh up to 24 pounds
Ducks and Geese: all dark meat, relatively high in fat
Ground Poultry- read the label carefully “ground turkey breast” or “ground chicken” means both flesh and skin used
Use ground turkey or chicken in place of ground beef; add a little more seasonings and water to the meat
Giblets: edible poultry organs; include liver, gizzard, and heart
Processed Poultry: frankfurters and sausages

22. Inspection and Grading
Inspected by the USDA
Grading is voluntary
Grading and inspection marks are found on the label or tag attached to the bird
Grade A most commonly found in supermarkets
Indicates it is practically free of defects, has a good shape and appearance, and is meaty

23. Buying and Storing Poultry
Look for plump, meaty birds
Skin should be smooth and soft, color can vary from creamy white to yellow
Avoid poultry with tiny feathers or bruised or torn skin
Use poultry within 1-2 days
Freeze for longer storage

24. Assignment
Reteaching 19-3

25. Fish and Shellfish Selection and Storage
Section 19-4
Fish and Shellfish Selection and Storage

26. Journal Have you ever eaten fish you caught yourself?
What are 3 advantages to eating fish you caught?
What are 3 disadvantages to eating fish you caught?

27. Fish and Shellfish Fish- most fish have bony skeleton and backbone
Shellfish- no fins or bones but have a shell
Freshwater and saltwater varieties
Some types of fish and shellfish are raised on fish farms

28. Fish Cuts
Drawn: whole fish with scales, gills, and internal organs removed
Dressed: drawn fish with head, tail, and fins removed
Fillets: sides of fish cut lengthwise away from bones and backbone. Usually boneless
Steaks: cross sections cut from large, dressed fish. May contain bones from ribs and backbone

29. Types of Fish and Shellfish
Shellfish: almost all come oceans and seas, but a few come from freshwater
Crustaceans: shellfish that have long bodies with jointed limbs, covered with a shell. Examples:
Crabs- oval shell, 4 pairs of walking legs, and 2 claws; different varieties are available; sold live, cooked, or frozen
Crayfish- freshwater ; sold live, whole, or cooked
Lobsters- long, jointed body with 4 pairs walking legs and 2 large claws; fresh lobster sold live
Shrimp- vary in size and color, buy raw shrimp or cooked shrimp with or without the shell

31. Types, continued
Mollusks- shellfish with soft bodies that are covered with at least 1 shell
Clams- 2 shells hinged at the back; sold live or shucked
Mussels- thin, oblong shell; flesh is creamy tan and not as tender as that of oysters or clams; sold live in the shell
Oysters- rough, hard grey shell; sold live or shucked
Scallops- grow in beautiful fan-shaped shells; only the muscle that hinges the two shells is sold
Squid- AKA calamari; sold fresh

33. Processed Fish Dried Smoked Cured
Canned fish and shellfish- read to eat or use
Look for fish packed in water instead of oil
Frozen, breaded fish

34. Inspection and Grading
FDA- food and drug administration
Modern food safety system for fish known as hazard analysis and critical control point (HACCP- HAS-sip)
All seafood processors, repackers, and warehouses must use the system
Voluntary grading by the FDA and the National Marine Fisheries Service of the US Department of Commerce

35. Buying Fish and Shellfish
Fishy odor- be suspicious!
Buy from a reliable source
Pay attention to the display- layers should not be piled on top of ice
Do not buy ready to eat fish piled next to fresh fish
Use appearance, aroma, and touch to judge quality
Fresh fish should have shiny skin and glistening color
Whole fish should have clear eyes and bright red or pink gills
Skin should spring back when pressed
Some shellfish must be alive if bought fresh- look for movement

36. Storing Fish and Shellfish
Refrigerate or freeze immediately
Refrigerate live shellfish in a container covered with a clean, damp cloth
Use fish with 1-2 days or freeze

37. Assignment
Reteaching 19-4