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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Build and Repair Body Tissue
Young Sheep Lamb
Mature Sheep Mutton
Chicken, Turkey, Fowl Poultry
Liver, Brains, Heart Variety Meats
Fat in the meat, provides
tenderness, flavor & moisture
Grinding Hammering Scoring
Commercial Marinating Moist Heat
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.)
A thermometer should be placed in the center of the meat away from the fat and bone.
Steaks, roasts, beef, pork, veal - 145°
Ground beef, pork, veal – 155 °
Poultry of any kind – 165 °
and high in fat