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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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slide1

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.
slide2

KIND OF MEAT

  • PRIMAL OR WHOLESALE CUT
  • RETAIL CUT

LABEL SHOWS:

PRICE PER POUND

WEIGHT OF PACKAGE

PRICE OF PACKAGE

slide3

Steak is a thin cut

  • Roast is a thick cut

STEAK OR ROAST???

Example: Sirloin Steak and Sirloin Tip Roast

slide4

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
slide5

MARINATING with acid/oil mixtures.

  • MOIST HEAT
  • POUNDING
  • GRINDING
  • SCORING
  • COMMERCIAL TENDERIZERS

TENDERIZING

METHODS

slide6

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 $$$.

slide7

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.

slide8

POULTRY

  • 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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