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Looking at Meat, Poultry, Fish, and Shellfish FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004. Cuts A particular edible part of meat, poultry, or fish Steaks, chops, and roasts Cured meat and poultry products – ham, bacon, cold cuts, sausages Convenience forms Nutrition Complete proteins, B vitamins, phosphorus, trace minerals, iron, zinc, omega-3 fatty acids FAT and CHOLESTEROL Animal foods contain cholesterol Fat content varies Invisible fat – part of chemical composition of the food Visible fat – surrounds lean muscle Marbling – fat streaks of internal fat Tenderness Depends on where meat was cut from animal Exercised areas will be less tender Cuts from along backbone will be tender Makeup of Meat and Poultry Meat and poultry have muscle fibers As the animal ages, the fibers thicken As fibers thicken, they become less tender Connective tissue – protein material surrounding cells; affect tenderness Collagen – thin, white or transparent connective tissue; when cooked in moist heat, softens and turns into gelatin Elastin – very tough yellowish connective tissue; cannot be softened by heat; must be pounded, cut or ground to break down Fat content has effect on tenderness More marbling means more tender; flavor; juicy Makeup of Fish Muscle fibers of fish short and arranged in layers Layers separated by sheets of very thin, fragile connective tissue; when heated tissue turns to gelatin, making fish and shellfish very tender Flesh flakes or breaks up into small pieces because of short muscles fibers Comparing Costs Meats, poultry, fish and shellfish – largest portion of food budget Compare cost per serving; look for bargains If one cut on sale that is not on your list, consider changing menu Tender cuts more expensive than less tender cuts Boneless cuts are more expensive than bone-in cuts; boneless yields more servings per pound
