1. Meat and Poultry

2. 1 egg = how many ounces of meat?

3. What is the main nutrient found in meat?
Protein

4. What is the main function of protein?
Build and Repair Body Tissue

5. What is the secondary function?
Energy Source

6. Which meat and which animal?
Cow Beef Calf Veal Pig Pork Young Sheep Lamb Mature Sheep Mutton Chicken, Turkey, Fowl Poultry Liver, Brains, Heart Variety Meats

7. Meat is USDA inspected for wholesomeness

8. Wholesale Cuts
SUPPORT
LOCOMOTION

9. Which is it? Which type of meat is tough? Locomotion
Which type of meat is tender? Support
Which cut of meat is most nutritious? Either
Which has the best flavor? Tender
Which cut costs the most? Tender
What is marbling and what does it do?
Fat in the meat, provides
tenderness, flavor & moisture

10. Grades of Meat Beef, Lamb, Veal Prime (Restaurants)
Choice (Sam’s Costo)
Beef (Grocery)
Select
Lamb, Veal
Good
Beef
Standard, Commercial, Utility, Cutter, Canner
Lamb
Utility
Cull
Veal
Standard

11. Methods to produce tenderness
Grinding Hammering Scoring
Commercial Marinating Moist Heat
Tenderizer

12. The difference between steak & roast
THIN THICK

13. Store & Thaw
Fresh meats will usually stay fresh in the refrigerator 2-4 days. The safest way to thaw frozen meats is in the refrigerator, on the bottom shelf. (The next best ways are microwaving and under cold running water.)

14. Check the temp
A thermometer should be placed in the center of the meat away from the fat and bone.

15. Proper cooking temperatures
Steaks, roasts, beef, pork, veal - 145° Ground beef, pork, veal – 155 ° Poultry of any kind – 165 °

16. Dry and Moist Cooking Methods
Broil
Grill (BBQ)
Roast
Stir Fry
Sauté
Pan frying
Deep fat fry
Braise
Slow Cooker (crock pot)
Pressure Cooker
Simmering
Poaching
Steaming

17. Cuts suitable for cooking methods
Dry Heat Rib Top Sirloin Sirloin Bottom Sirloin Tenderloin (Support)
Moist Heat Chuck Round Shank Brisket Plate Flank (Locomotion)

18. Undercooked ground beef
E-Coli

19. Poultry Tender meat – can cook dry or moist
Light meat is lean and mild
Dark meat is more fatty and more flavor
Poultry skin is not digestible
and high in fat

20. Purchasing meat Boneless – ¼ lb per person
Moderate Bone ½ lb per person
Large Bone (Turkey, Ribs) 1 lb per person