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.
MEAT AND POULTRY
FACTS AND TIPS:
**All meat is government inspected
PRICE PER POUND
WEIGHT OF PACKAGE
PRICE OF PACKAGE
STEAK OR ROAST???
Example: Sirloin Steak and Sirloin Tip Roast
Location and type of muscle tissue
Small amounts of fat throughout the lean muscle……
**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.
E.coli bacteria is deadly but is destroyed by high temperatures……….
**Omit additional fat/oil for browning, meat has sufficient.
POULTRY the fat content.