Beef and Poultry
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
Meat is government inspected for Wholesomeness. Inspection for wholesomeness is mandatory and is paid for out of tax dollars. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.
The amount of bone in the meat will affect the number of servings you will get out of a piece of meat. 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
Salt is added at the end of cooking a piece of meat. Salt helps to retain the water so the meat doesn t dry out.
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
Fresh meats will usually last in the refrigerator for 2 to 4 days. The 3 safest way to thaw frozen meats are: refrigerator, microwave or cold running water. Meat that were thawed under cold water or in the microwave needs to be cooked immediately.
The meat and bean group color is purple. Based on a 200o calorie diet, you need to have 5 ½ ounces per day. Suggested serving sizes for an ounce: 1 egg equals 1 oz. 1 oz of meat equals 1 oz. ¼ c. of seeds or nuts equal 1 oz. 1 T. peanut butter equals 1 oz.
Meat label Kind of meat Primal wholesale cut Retail cut
Label Shows: Kind of meat Primal/ wholesale cuts Retail cut
Beef Cattle, more than 1 year old Bright red flesh Veal Calves, 1-3 months old Mild flavor, light pink color, little fat Lamb Young sheep Mild but unique flavor Bright pink color w/ white brittle fat Pork Meat from hogs Grayish pink color w/ white fat
Steak is a thinner cut; roast is a thicker cut; Thoroughly draining and then rinsing hamburger will reduce the fat content of the food you are preparing. Do not add fat or oil in recipes calling for browning of ground beef; The meat has sufficient fat to brown.
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
Location and type of muscle tissues determine the best cooking methods for beef. Dry: broil, pan broil, roast, barbeque, pan fry, stir fry, deep fat fry Best for support tender cuts Moist: braise, stew, slow cooker, pressure cooker, stewing. Best for locomotion less tender cuts.
You can produce tenderness in less tender cuts of meat by Marinating with acid Pounding Moist heat cooking Commercial tenderizers Grinding Scoring
The degree of tenderness or grade of meat has no relationship to the nutritional value but does affect the price of the meat.
Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness More marbling occurs in prime cuts of meats.
Thoroughly draining and then rinsing hamburger will reduce the fat content of the food you are preparing. Do not add fat or oil in recipes calling for browning of ground beef; The meat has sufficient fat to brown. Undercooked ground beef can result in E. coli To reduce the fat in ground beef after cooking, rinse with warm water
Poultry is tender and can be cooked using dry heat methods. Light meat is leaner and has more mild flavor than dark meat. Skin Non digestible, body cannot break skin down or digest it. High in fat Remove skin and visible fat it to reduce the fat content of your dish. Cooking temperature Internal temperature is 107 degrees for parts and 180 degrees for whole; Juices should run clear
Skin Non digestible, body cannot break skin down or digest it. High in fat Remove skin and visible fat it to reduce the fat content of your dish. Cooking temperature Internal temperature is 107 degrees for parts and 180 degrees for whole; Juices should run clear
Larger than chickens and have a stronger flavor Roasting- most common cooking method The different type of turkeys are categorized by size: Beltsville or Fryer-roaster- Smallest type of turkey Average weight 5-9 lbs. Least available type of turkey Hen- Female turkey Average weight 8-16 lbs. Tom- Male Up to 24 lbs.
Look for poultry w/ good appearance High Quality Characteristics: plump, meaty, smooth and soft skin, well distributed fat, no tiny feathers, no bruises Boneless pieces are more expensive Store in refrigerator for 1-2 days Freeze for longer storage