1. Meat

2. Nutritional Value of Meat
Protein-build and repair tissue
Iron
Phosphorus
Copper
Thiamin
Riboflavin
Niacin
Fat

3. Fat and Cholesterol Tips
Ground meat usually higher in fat
Gives meat flavor and appeal
Choose lean cuts
Broil or grill so fat drips away
Nonstick pans
Skim fat from surface of chilled soups

4. Servings Needed
2-3 servings daily
3 ounces cooked = 1 serving

5. Types of meat Beef – mature cattle
Veal – young cattle less than 3 mos.
Pork – meat of swine
Lamb – meat of sheep less than 1 year
Mutton – sheep over 2 years
Variety Meats – liver, heart, kidney, tongue, tail, feet, ears and snout

6. Inspection and Grading
Federal inspection if crossing state lines
Looking for sanitary plant and processing conditions
Grading – voluntary for yield and quality
Done by USDA
Based on marbling, maturity, texture and appearance

7. Grades of Meat
Prime – highest grade – usually found in hotels and restaurants
Choice – high quality and good marbling
Select – leaner and cost less
Choice and Select most common in retail stores

8. Clues to Meat Tenderness
Location of muscle tissue
Lazy muscles – rib and loin muscles – very tender
Look for t-bones, flat bones, rib bones, wedge bones
Working muscles – leg and shoulder muscles – less tender
Look for blade bones, round bones (leg or arm), breast bones

14. Cost of Meat per Serving
Tender cuts cost more than less tender
Boneless cost more than bone-in
Consider cost per serving
Boneless – 3-4 serving per pound
Small bone – 2-3 servings per pound
Many bones – 1-1/2 servings per pound

15. Tenderizing Less Tender Cuts
Connective tissue determines tenderness
More connective tissue – less tender meat
Two proteins
Elastin – cooking cannot soften
Mechanically tenderize – pound, grinding
Chemically tenderize – commercial meat tenderizers
Collagen – cooking can soften and tenderize
Marinating – use a marinade with an acid to tenderize

16. Cooking Methods
Dry Heat Methods – for tender or tenderized cuts of meat
Roasting
Broiling
Grilling
Panbroiling
Frying

17. Moist Heat Cooking Methods – less tender cuts of meat
Braising – small amt. of liquid, tight cover
Microwaving – covering holds in steam
Cooking in Liquid – cover in liquid
Simmer
Stew

18. Basic Meat Cooking Principles
Store meats below 40 F
Marinate in the refrigerator, discard used marinade
Do not set oven below 325 F
Cook ground meat to internal temp. 160 F.
Avoid too high temps - low temperatures create juicier, more flavorful meat
Defrost meat in microwave or refrigerator