MEAT AND POULTRY FACTS AND TIPS All meat

LABEL SHOWS: PRICE PER POUND WEIGHT OF PACKAGE PRICE OF PACKAGE • KIND OF

STEAK OR ROAST? ? ? • Steak is a thin cut • Roast is

COOKING METHODS • Determined by: SIRLOIN SHORT LOIN RIB CHUCK Location and type of

TENDERIZING METHODS • MARINATING with acid/oil mixtures. • COMMERCIAL TENDERIZERS • POUNDING • GRINDING

MARBLING • More marbling occurs in PRIME cuts than in CHOICE or SELECT cuts.

GROUND MEATS • Cook until no longer pink E. coli bacteria is deadly but

POULTRY • Is tender, can be cooked using dry heat methods. • Light meat

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MEAT AND POULTRY FACTS AND TIPS: **All meat is government inspected • Amount of bone affects the number of servings. • Boneless meat = 4 servings/lb. • To retain juices, add salt at end of cooking. • To ensure proper cooking, use a meat thermometer. MEAT & POULTRY • Insert thermometer in center of meat away from bone and fat. • When thawing under cold water or in the microwave, cook the meat immediately • Fresh meats, other than ground meat, after thawing. stay fresh in refrigerator for only 2 -4 days. • Thawing in refrigerator is safest way to thaw frozen meats.

LABEL SHOWS: PRICE PER POUND WEIGHT OF PACKAGE PRICE OF PACKAGE • KIND OF MEAT • PRIMAL OR WHOLESALE CUT • RETAIL CUT

STEAK OR ROAST? ? ? • Steak is a thin cut • Roast is a thick cut Example: Sirloin Steak and Sirloin Tip Roast

COOKING METHODS • Determined by: SIRLOIN SHORT LOIN RIB CHUCK Location and type of muscle tissue ROUND FORE SHANK • Locomotion muscles require moist cooking methods • Stew FLANK SHORT PLATE • Slow Cooker • Support muscles can use dry heat cooking methods • Pressure Cooker • Roast • Stir Fry • Braise • Broil • Pan Fry • Pan Broil • Deep Fat Fry • Barbeque BRISKET

TENDERIZING METHODS • MARINATING with acid/oil mixtures. • COMMERCIAL TENDERIZERS • POUNDING • GRINDING • MOIST HEAT • SCORING

MARBLING • More marbling occurs in PRIME cuts than in CHOICE or SELECT cuts. Small amounts of fat throughout the lean muscle…… • Provide tenderness, flavor, and moistness **Degree of tenderness or grade has no relationship to nutritional value but does affect the $$$.

GROUND MEATS • Cook until no longer pink E. coli bacteria is deadly but is destroyed by high temperatures………. Thoroughly draining and then rinsing hamburger will reduce the fat content. **Omit additional fat/oil for browning, meat has sufficient.

POULTRY • Is tender, can be cooked using dry heat methods. • Light meat is leaner and has a more mild flavor than dark meat. • Skins are nondigestible as well as high in fat and cholesterol. • Are cooked when internal temperature reaches 170 degrees for parts, 180 degrees for whole or when juices run clear. • Salmonella bacteria is present; heat will destroy.