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Meat and Poultry. 1 egg = how many ounces of meat?. 1. What is the main nutrient found in meat?. Protein. What is the main function of protein?. Build and Repair Body Tissue. What is the secondary function?. Energy Source. Which meat and which animal?. Cow Beef Calf Veal

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What is the main function of protein
What is the main function of protein?

Build and Repair Body Tissue



Which meat and which animal
Which meat and which animal?

Cow Beef

Calf Veal

Pig Pork

Young Sheep Lamb

Mature Sheep Mutton

Chicken, Turkey, Fowl Poultry

Liver, Brains, Heart Variety Meats


Meat is usda inspected for wholesomeness
Meat is USDAinspected for wholesomeness


Wholesale cuts
Wholesale Cuts

SUPPORT

LOCOMOTION


Which is it
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



Methods to produce tenderness
Methods to produce tenderness

Grinding Hammering Scoring

Commercial Marinating Moist Heat

Tenderizer



Store thaw
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
Check the temp

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


Proper cooking temperatures
Proper cooking temperatures

Steaks, roasts, beef, pork, veal - 145°

Ground beef, pork, veal – 155 °

Poultry of any kind – 165 °


Dry and moist cooking methods
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
Cuts suitable for cooking methods

Dry Heat

Rib

Top Sirloin

Sirloin

Bottom Sirloin

Tenderloin

(Support)

Moist Heat

Chuck

Round

Shank

Brisket

Plate

Flank

(Locomotion)



Poultry
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
Purchasing meat

  • Boneless – ¼ lb per person

  • Moderate Bone ½ lb per person

  • Large Bone (Turkey, Ribs) 1 lb per person


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