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Meats

Beef and Poultry. Meats. Protein. 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.

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Meats

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  1. Beef and Poultry Meats

  2. Protein • 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

  3. Match the Animal with the Meat • 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

  4. Meats • Meat comes 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

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

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

  7. Meat Labels • Information on label: • Type of meat • Wholesale cut • Retail cut • Total weight • Cost per pound • Total cost of package

  8. Meats • 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.

  9. Cooking Temperatures of Meat • 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 • Undercooked ground beef can result in E. coli • Ground meats – 155 degrees • Seafood, pork, beef, veal, and lamb – 145 degrees • All poultry (whole or ground) – 165 degrees • Reheat temperature – 165 degrees

  10. Ways to Reduce Fat in Meat • Trim excess fat • Choose white meat instead of dark meat • Rinse ground meat with warm water after cooking • Use lean cooking methods such as roasting, broiling and grilling • Remove the skin of poultry

  11. Cooking Methods

  12. Braise • To cook meat slowly, covered and in a small amount of liquid or steam.

  13. Slow Cooking • To cook meat in a crockpot for many hours.

  14. Broil • To cook with food very close to high heat source.

  15. Grill • To cook on a rack with the heat source below.

  16. Roast • To cook by dry heat, uncovered, usually in the oven.

  17. Sauté • To cook in a small amount of fat.

  18. Cooking Methods Dry vs. Moist • Braise – Moist/less tender cuts • Slow cooking – Moist/less tender cuts • Broil – Dry/tender cuts • Grill – Dry/Tender cuts • Roast – Dry/tender cuts • Saute – Dry/tender cuts

  19. Serving Meats • 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

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