Protein is the main nutrient found in meat. The My Plate recommendation is to choose small and lean (low fat) options.

Transcription

1 Beef and Poultry

2 Protein is the main nutrient found in meat. The My Plate recommendation is to choose small and lean (low fat) options.

3 Protein needs are influenced by: Age Gender Physical activity level Protein needs to be supplied DAILY! But it doesn t have to be from meat. Some cells in your body (such as the cells lining your intestines) need to be replaced every 2-3 days.

4 Growth and Maintenance hair, eyes, teeth, skin, muscles, bones, every cell in your body! Enzymes (are proteins) needed for chemical reactions in your body Hormones (some are proteins) regulate chemical conditions in the body Antibodies (are proteins) fight foreign invaders Fluid Balance attracts and maintains water and aids in other chemical fluid levels. Energy Can provide energy if you do not get enough carbohydrates and fats in your diet. This means that the protein you eat is used for energy (to keep you alive) instead of for the other main functions of growth and maintenance.

5 Meat comes from the muscle of the animal. There are two types of muscles: 1. Muscles used to support the animal 2. Muscles used to move the animal

6 2. Muscles used to support the animal are: tender, so needs to be cooked for a short period of time flavorful because has marbled fat expensive

7 1. Muscles used to move the animal are: tough, so needs to be cooked for a long period of time less flavorful because has little fat inexpensive

8 You can produce tenderness in less tender cuts of meat by Marinating with acid Pounding Moist heat cooking Commercial tenderizers Grinding

9 The label tells three main things about the meat: 1. Kind of meat 2. Wholesale cut 3. Retail cut

10 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 or giblets.

11 Wholesale cuts the part of the animal the meat came from such as rib, sirloin, shoulder larger cuts Listed 2 nd on label

12 Retail Cuts Has to do with how you will cook it, such as roast, steak, round. Smaller cuts (supermarket) Specific to the meat you are buying Listed 3 rd on label

13 Inspection and Grading by the United States Department of Agriculture (USDA) Meat is Graded according to: Marbling (internal fat w/in the muscle tissues) Age of animal Texture and appearance of meat

14 Common grades of Beef are: Prime (BEST) Well marbled, tender, flavorful, $$$ Choice Most common, less marbling than prime but still tender Select Least amount of marbling, least expensive Common grades of Lamb & Veal Same as beef w/ good replacing select Common grades of Pork Not graded due to uniform quality

15 Marbling is the small amount of fat throughout the meat (not the fat in big chunks) which provides tenderness, flavor and moistness

16 Fresh meats will usually last in the refrigerator for 2 to 4 days. Thawing meat: The safest way to thaw frozen meats is in the refrigerator The two next best ways are in the microwave or under cold running water

17 Undercooked ground beef can result in E. coli A thermometer is the best way to ensure properly cooked meat A thermometer should be placed in the center, thickest part of the meat, away from the fat and bone

18 Danger zone (41ºF - 135ºF) Internal food temperatures: Seafood, pork, beef, veal, lamb 145ºF Ground meats (pork, beef, veal, lamb) 155ºF All Poultry (whole or ground) 165ºF Reheat temperature 165ºF

19 1. Dry heat 2. Moist heat

20 1. Dry Heat Methods of Cooking: Roast (this is a lean option) Grill (this is a lean option) Bake Broil (this is a lean option) Saute

21 2. Moist Heat Methods of Cooking: Simmer Stew Braise Slow Cook (crock pot)

22 One serving of boneless meat is 1/4 pound. One serving of some bone and fat is 1/2 pound. One serving of large bone (such as a turkey) is 1 pound.

23 Cooking methods Dry heat (because it is tender) Skin Non digestible and high in fat Remove it to reduce the fat Light/dark meat Light meat is leaner than dark meat.