Meats

Types, Nutritional Value, and Cooking Methods

Nutritional Value

• Meats are a good source of complete proteins

• Serving size is 2-3 oz• Rich in iron• Unless lean, they may contain large

amounts of fats, including cholesterol and saturated fat

• Marbling is the fat found in the meat. Some marbling is needed to flavor meat

Types of Meat• Beef:

– Cattle more than one year old– Has bright red flesh

• Veal:– Calves, 1-3 months old– Has light flavor, pink color, very tender

• Lamb:– Young sheep– Tastes different from beef– Has bright pink color with white brittle fat

• Pork:– Meat from hogs

– Has grayish pink color with white fat

Cooking Methods

• The appropriate cooking method for meats is determined by the type of cut and the age of the animal

• Older animals have tougher meat

• Meat cuts that contain muscle that has been exercised is tougher than meat cuts that have not been exercised. For example, meat coming from the leg of an animal is tougher than meat that comes from the back or ribs

• Grinding can be used to make tough meat more tender and palatable. That is why ground beef and/or cube steak are usually made out of chuck or round (two tough cuts of beef). Marinating can also help a little in tenderizing not so tender cuts of beef

Cooking Methods Guidelines

• Tough cuts of beef: chuck, round, brisket

– Moist cooking methods such as:

• Braising• Stewing• Boiling• Slow cooking

• Tender cuts of beef: rib eye, sirloin, short loin

– Dry cooking methods such as:

• Grilling• Roasting• frying

Processed Meats

• Any meat that has been cured, dried, salted, or smoked.• Examples: bacon, salami, ham, pastrami, pepperoni, hot

dogs• Limit their amount in your diet because they contain high

amounts of salt and additives

Storage

• Refrigerate meat immediately

• Rewrap the package before refrigerating

• Use within 3 days or freeze