MEAT & POULTRY
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MEAT & POULTRY. MEAT AND POULTRY. FACTS AND TIPS:. ** All meat is government inspected. Amount of bone affects the number of servings. Boneless meat = 4 servings/lb. Insert thermometer in center of meat away from bone and fat.

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MEAT & POULTRY

MEAT AND POULTRY

FACTS AND TIPS:

**All meat is government inspected

  • Amount of bone affects the number of servings.

  • Boneless meat = 4 servings/lb.

  • Insert thermometer in center of meat away from bone and fat.

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

  • Fresh meats, other than ground meat, stay fresh in refrigerator for only 2-4 days.

  • To retain juices, add salt at end of cooking.

  • To ensure proper cooking, use a meat thermometer.

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


  • PRIMAL OR WHOLESALE CUT

  • RETAIL CUT

LABEL SHOWS:

PRICE PER POUND

WEIGHT OF PACKAGE

PRICE OF PACKAGE


  • Roast is a thick cut

STEAK OR ROAST???

Example: Sirloin Steak and Sirloin Tip Roast


CHUCK

RIB

SIRLOIN

SHORT LOIN

ROUND

FORE SHANK

FLANK

SHORT PLATE

BRISKET

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


  • MOIST HEAT

  • POUNDING

  • GRINDING

  • SCORING

  • COMMERCIAL TENDERIZERS

TENDERIZING

METHODS


MARBLING

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

Small amounts of fat throughout the lean muscle……

  • Provide tenderness, flavor, and moistness

**Degree of tenderness or grade has no relationship to nutritional value but does affect the $$$.


Thoroughly draining and then rinsing hamburger will reduce the fat content.

GROUND MEATS

  • Cook until no longer pink

E.coli bacteria is deadly but is destroyed by high temperatures……….

**Omit additional fat/oil for browning, meat has sufficient.


POULTRY the fat content.

  • 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.


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