Meat and Poultry 1 egg how many ounces

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Meat and Poultry

Meat and Poultry

1 egg = how many ounces of meat? 1

1 egg = how many ounces of meat? 1

What is the main nutrient found in meat? Protein

What is the main nutrient found in meat? Protein

What is the main function of protein? Build and Repair Body Tissue

What is the main function of protein? Build and Repair Body Tissue

What is the secondary function? Energy Sourc e

What is the secondary function? Energy Sourc e

Which meat and which animal? Cow Calf Pig Young Sheep Mature Sheep Chicken, Turkey,

Which meat and which animal? Cow Calf Pig Young Sheep Mature Sheep Chicken, Turkey, Fowl Liver, Brains, Heart Beef Veal Pork Lamb Mutton Poultry Variety Meats

Meat is USDA inspected for wholesomeness

Meat is USDA inspected for wholesomeness

Wholesale Cuts SUPPORT LOCOMOTION

Wholesale Cuts SUPPORT LOCOMOTION

Which is it? Which type of meat is tough? Locomotion Which type of meat

Which is it? Which type of meat is tough? Locomotion Which type of meat is tender? Support Which cut of meat is most nutritious? Either Which has the best flavor? Tender Which cut costs the most? Tender What is marbling and what does it do? Fat in the meat, provides tenderness, flavor & moisture

Grades of Meat Beef, Lamb, Veal Prime (Restaurants) Beef, Lamb, Veal Choice (Sam’s Costo)

Grades of Meat Beef, Lamb, Veal Prime (Restaurants) Beef, Lamb, Veal Choice (Sam’s Costo) Beef (Grocery) Beef Select Standard, Commercial, Utility, Cutter, Canner Lamb, Veal Lamb Utility Cull Good Veal Standard Utility

Methods to produce tenderness Grinding Scoring Commercial Tenderizer Hammering Marinating Moist Heat

Methods to produce tenderness Grinding Scoring Commercial Tenderizer Hammering Marinating Moist Heat

The difference between steak & roast THIN THICK

The difference between steak & roast THIN THICK

Store & Thaw Fresh meats will usually stay fresh in the refrigerator 2 -4

Store & Thaw Fresh meats will usually stay fresh in the refrigerator 2 -4 days. The safest way to thaw frozen meats is in the refrigerator, on the bottom shelf. (The next best ways are microwaving and under cold running water. )

Check the temp A thermometer should be placed in the center of the meat

Check the temp A thermometer should be placed in the center of the meat away from the fat and bone.

Proper cooking temperatures Steaks, roasts, beef, pork, veal - 145° Ground beef, pork, veal

Proper cooking temperatures Steaks, roasts, beef, pork, veal - 145° Ground beef, pork, veal – 155 ° Poultry of any kind – 165 °

Dry and Moist Cooking Methods Broil Grill (BBQ) Roast Stir Fry Sauté Pan frying

Dry and Moist Cooking Methods Broil Grill (BBQ) Roast Stir Fry Sauté Pan frying Deep fat fry Braise Slow Cooker (crock pot) Pressure Cooker Simmering Poaching Steaming

Cuts suitable for cooking methods Dry Heat Rib Top Sirloin Bottom Sirloin Tenderloin (Support)

Cuts suitable for cooking methods Dry Heat Rib Top Sirloin Bottom Sirloin Tenderloin (Support) Moist Heat Chuck Round Shank Brisket Plate Flank (Locomotion)

Undercooked ground beef E-Coli

Undercooked ground beef E-Coli

Poultry Tender meat – can cook dry or moist Light meat is lean and

Poultry Tender meat – can cook dry or moist Light meat is lean and mild Dark meat is more fatty and more flavor Poultry skin is not digestible and high in fat

Purchasing meat Boneless – ¼ lb person Moderate Bone ½ lb person Large Bone

Purchasing meat Boneless – ¼ lb person Moderate Bone ½ lb person Large Bone (Turkey, Ribs) 1 lb person

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