1 st builds & repairs 2 nd energy provides 4 calories per gram. Other Nutrient Contributions:

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1 Meat Cookery

2 For a 2000 calorie diet you need 5 & ½ oz from the meat, beans & nuts group. 3 oz of meat looks like a deck of cards. Protein is the main nutrient found in meat. Protein 1 st builds & repairs 2 nd energy provides 4 calories per gram. Other Nutrient Contributions: iron, copper, phosphorus, B vitamins thiamin, riboflavin, niacin, fat

3 Match the animal with the meat Cow Lamb Calf (less than 3 months) Beef Pigs Veal Young sheep Mutton Mature Sheep Pork Chicken, Turkey, Foul Variety meats Liver, Brains, Heart Poultry

4 Muscle is the meat in animals. Meat is government inspected for wholesomeness. Grades of Beef: prime, choice, select or good, standard, commercial Grades are based on the amount of marbling (flecks in fat within the lean) and the age of the animal. These quality grades are an indication of palatability characteristics such as tenderness, juiciness, and flavor. Beef inspection grading and handling.

5 Grades of Beef: prime, choice, select or good, Grades are based on the amount of marbling (flecks in fat within the lean) and the age of the animal. These quality grades are an indication of palatability characteristics such as tenderness, juiciness, and flavor. Picture and definitions from

6 Wholesale Cuts 6. Round 1. Chuck of Shoulder 2. Rib 3. Short Loin 4. Sirloin 5. Rump 7. Foreshank 8. Brisket 9. Short Plate 10. Flank 2,3,4 Area of Support tenders cuts, use Dry Heat 1,7,8,9,0,5,6 Area of Locomotion less tender cuts, use Moist Heat

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9 Wholesale Cuts Retail Cuts Method of Cooking 1. Chuck of Shoulder Stew meat, blade roast arm pot roast Moist Heat 2. Rib Rib roast, rib steak, Rib eye roast of steak Dry Heat 3. Short Loin T-bone, porterhouse, tenderloin steak Dry Heat 4. Sirloin Pin bone sirloin steak, flat bone sirloin steak Dry Heat 5. Rump Rump Roast Moist Heat 6. Round Round Steak, top round steak, eye of round Moist Heat 7. Foreshank Shank cross cuts, stew meat Moist Heat 8. Brisket Corned brisket, brisket Moist Heat 9. Short Plate Short ribs, stew meat, ground beef Moist Heat 10. Flank Ground beef, flank steak Moist Heat

10 Methods used to produce tenderness in less tender cuts. Use moist heat method of cooking braise, stew, cooking in liquid, slow cooker, (slow cooking with moisture will increase tenderness) pressure cooker

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13 Meat Labels Kind of meat - beef, pork, lamb, etc. Net weight, name and address of the processor, and grade of meat Primal/wholesale cuts: Chuck, Rib, Short loin, Sirloin, Round, Fore shank, Brisket, Short plate, Flank, Rump Retail cuts Steak is a thinner cut (chuck steak) Roast is a thicker cut (chuck roast)

14 Storing & Thawing Meats: Fresh meats (other than ground meats) will usually stay fresh in the refrigerator 2-4 days. Thawing meat in the refrigerator is the safest way to thaw frozen meats. When thawing under cold water or in the microwave, cook the meat immediately after thawing.

15 Meat Thermometers The best way to test for doneness or to ensure meat is cooked properly is to use a meat thermometer. Should be placed in the center of the meat away from fat and bone.

16 Cooking Methods Support - tender cuts Rib, Short loin, Sirloin Use dry heat method of cooking - broil, pan broil, roast, barbeque, pan fry, stir fry, deep fat fry Locomotion - less tender cuts Chuck, rump, round, fore shank, brisket, short plate, flank Use moist heat method of cooking - braise, stew, cooking in liquid, slow cooker, pressure cooker (slow cooking with moisture will increase tenderness

17 Undercooked ground beef can result in what foodborne illness? To reduce fat in ground beef: Thoroughly drain and then rinse ground beef Omit additional fat/oil in recipes calling for browning of ground beef; the meat has sufficient fat to brown. Ground Beef: Regular ground beef has up to 30% fat. Lean ground beef has up to 22% fat. Extra lean ground beef has up to 15% fat.

18 Amount of bone affects the number of servings: 4 to 5 servings per pound cuts with no bone, some fat (ground beef) 3 to 4 servings per pound cuts with little fat or bone (round steak) 2 to 3 servings per pound cuts with medium fat or bone (most roasts, ham, chops) 1 to 2 servings per pound cuts with much fat and bone (pork spareribs, porterhouse, T-bone, and club steaks)

19 Poultry Poultry is all tender and can be cooked using dry heat methods. Light meat is leaner and has a more mild flavor than dark meat. Dark meat is more flavorful and tender because it has more fat in it. Skins are nondigestible and are high in fat. Remove skin to reduce fat content. Cook poultry and test with a meat thermometer for an internal temperature of 107 for parts; 180 for the whole bird; juices should run clear

20 Garlic Lime Fajita s 1 C uncooked long grain rice 1 chicken breast, cut into strips or cubes 2 T lime juice 4 T oil divided ¾ lbs boneless skinless chicken breasts, cut into thin strips 1 clove of garlic minced ¼ C orange marmalade 2 T orange juice ½ medium green or red bell pepper cut into thin strips 1 T olive oil 1 ½ C fresh vegetables, cut up Broccoli, green & red peppers, carrots, snow peas, onions, green onions, sliced baby corn, green beans etc. ½ medium onion thinly sliced 1 T milk 1/8 tsp ginger ¼ tsp salt Batter: 8 flour tortilla s (6 inch) ½ tsp minced garlic ½ tsp minced onions Heaping ¼ tsp Ground cumin Heaping ¼ tsp oregano leaves ¼ tsp cilantro ¼ tsp black ground pepper 1 egg yolk 1 ½ T cornstarch Pepper 1 T milk Sauce: 1 T soy sauce ¼ C orange juice 2 T cornstarch 3/4 c chicken broth 1/8 tsp ginger