1. Beef and Poultry

2.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat.  The main functions of protein are:  Build and repair muscle tissue  Replace muscle tissue  Make antibodies

3.  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

4.  Meat come from the muscle of the animal.  It is government inspected for wholesomeness  Locomotion meats  Tough  Support meats  Tender  Most nutritious  Best flavor  Costs the most

5.  Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness

6.  You can produce tenderness in less tender cuts of meat by  Marinating with acid  Pounding  Moist heat cooking  Commercial tenderizers  Grinding  Scoring

7.  Meat label  Kind of meat  Primal wholesale cut  Retail cut

8.  Steaks are thinner cuts while roasts are a thicker cut  Fresh meats will usually last in the refrigerator for 2 to 4 days.  The safest way to thaw frozen meats is in the refrigerator  Next best way is by microwaving OR  Under cold running water

9.  Salt is added at the end of cooking  A thermometer is the best way to ensure properly cooked meat  A thermometer should be placed in the center of the meat, away from the fat and bone  Cooking methods  Dry heat  Moist heat  Undercooked ground beef can result in E. coli  To reduce the fat in ground beef after cooking, rinse with warm water

10.  Boneless meat provides 4 servings per pound  Some bone or fat provides 2 to 3 servings per pound  Large amount of bone or fat provides 1 to 2 servings per pound

11.  Cooking methods  Dry heat  Skin  Non digestible and high in fat  Remove it to reduce the fat  Light/dark meat  Light is leaner  Cooking temperature  107 for parts  180 for whole  Juices should run clear