MEAT AND POULTRY

FACTS AND TIPS:

•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.

•Insert thermometer in center of meat away from bone and fat.•Fresh meats, other than ground meat, stay fresh in refrigerator for only 2-4 days.

MEAT & POULTRY

•Thawing in refrigerator is safest way to thaw frozen meats.

•When thawing under cold water or in the microwave, cook the meat immediately after thawing.

**All meat is government inspected

LABEL SHOWS:

•KIND OF MEAT

•PRIMAL OR WHOLESALE

CUT

•RETAIL CUT

PRICE PER POUND

WEIGHT OF PACKAGE

PRICE OF PACKAGE

STEAK OR ROAST???

•Steak is a thin cut

•Roast is a thick cut

Example: Sirloin Steak and Sirloin Tip Roast

COOKING METHODS

•Determined by:

Location and type of muscle tissue

•Locomotion muscles require moist cooking methods•Stew

•Slow Cooker

•Pressure Cooker

•Braise

•Support muscles can use dry heat cooking methods•Roast

•Broil

•Pan Broil

•Barbeque

•Stir Fry

•Pan Fry

•Deep Fat Fry

FLANKSHORT PLATE BRISKET

RIB

ROUND

SIRLOIN SHORT LOIN

CHUCK

FORE SHANK

TENDERIZING

METHODS

•MARINATING with acid/oil mixtures.

•POUNDING •MOIST HEAT

•COMMERCIAL TENDERIZERS

•GRINDING

•SCORING

MARBLING

Small amounts of fat throughout the lean muscle……•Provide

tenderness, flavor, and moistness

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

**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.

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.