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 from a cow is called beef

Meat from a Calf is called veal

Meat from a pig is called pork

Meat from a young sheep is called lamb

Meat from a mature sheep is called mutton

Meat from chicken, turkey or fowl is called poultry

Liver, brains or heart is referred to as variety meats

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

Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness

You can produce tenderness in less tender cuts of meat by Marinating with acid Pounding Moist heat cooking Commercial tenderizers Grinding Scoring

Meat label Kind of meat Primal

wholesale cut

Retail cut

Steaks are thinner cuts while roasts are a thicker cut

Fresh meats will usually last in the refrigerator for 2 to 4 days.

The safest way to thaw frozen meats is in the refrigerator

Next best way is by microwaving OR

Under cold running water

Salt is added at the end of cooking

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

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

Cooking methods Dry heat

Skin Non digestible and high in fat Remove it to reduce the fat

Light/dark meat Light is leaner

Cooking temperature 107 for parts 180 for whole Juices should run clear