Download Meats - davis.k12.ut.us

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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 function of
protein is:
 Build and repair muscle
tissue
Meat from a cow that is more
than one year old is called
beef
 Meat from a calf is called veal
 Meat from a pig is called pork
 Meat from a sheep less than
one year old is called lamb
 Meat from any bird raised for
food (chicken, turkey or duck)
is called poultry
 Liver, brains or heart is
referred to as variety meats
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Finfish – species of fish that
have internal skeleton.
Shellfish – water creatures
that have no bones.
Some fish are rich in omego-3 fatty acids and
are a healthy source of protein.
Consume at least 8 oz. of cooked seafood per
week
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Meat comes from the muscle of the animal.
It is government inspected for wholesomeness
Locomotion meats
 Tough
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Support meats
 Tender
 Most nutritious
 Best flavor
 Costs the most
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Marbling is the small
amount of fat throughout
the meat which provides
tenderness, flavor and
moistness
Common Beef Grades:
USDA Prime, USDA
Choice and USDA Select
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You can produce tenderness in less tender
cuts of meat by
 Marinating with acid
 Pounding
 Moist heat cooking
 Commercial tenderizers
 Grinding
 Scoring
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Information on
label:
 Type of meat
 Wholesale cut
 Retail cut
 Total weight
 Cost per pound
 Total cost of
package
Safest method is in the
refrigerator for several days
 Microwave
 Under cold running water
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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
 When ground meats are processed the
surface bacteria can be ground and
mixed throughout the meat. This is why
it is important to cook ground meats to
a higher internal temperature than
other cuts.
 Undercooked ground beef can result
in E. coli
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Ground meats ( pork, beef, veal, lamb) – 155
degrees
Whole meats (seafood, pork, beef, veal, and
lamb) – 145 degrees
All poultry (whole or ground) – 165 degrees
Reheat temperature – 165 degrees
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Trim excess fat
Broil, grill, roast, poach, or boil meat, poultry,
or fish instead of frying
Drain off any fat that appears during cooking
Skip or limit the breading on meat
Choose and prepare foods without high fat
sauces or gravies
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Combination of dry and moist heat cooking
methods..
Brown meat in small amount of fat and then
add liquid.
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Covering meat completely with liquid and
simmering slowly, usually in a covered pan.
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To cook meat in a crockpot on low heat for
many hours.
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To cook with heat source above the food.
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To cook on a rack with the heat source below
the food.
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To cook by dry heat, uncovered in the oven.
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To cook in a small amount of fat over
moderate heat.