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Meat and Poultry

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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Meat and Poultry

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  1. Meat and Poultry

  2. 1 egg = how many ounces of meat? 1

  3. What is the main nutrient found in meat? Protein

  4. What is the main function of protein? Build and Repair Body Tissue

  5. What is the secondary function? Energy Source

  6. Which meat and which animal? Cow Beef Calf Veal Pig Pork Young Sheep Lamb Mature Sheep Mutton Chicken, Turkey, Fowl Poultry Liver, Brains, Heart Variety Meats

  7. Meat is USDAinspected for wholesomeness

  8. Wholesale Cuts SUPPORT LOCOMOTION

  9. Which is it? • Which type of meat is tough? Locomotion • Which type of meat is tender? Support • Which cut of meat is most nutritious? Either • Which has the best flavor? Tender • Which cut costs the most? Tender • What is marbling and what does it do? Fat in the meat, provides tenderness, flavor & moisture

  10. Grades of Meat

  11. Methods to produce tenderness Grinding Hammering Scoring Commercial Marinating Moist Heat Tenderizer

  12. The difference between steak & roast THIN THICK

  13. Store & Thaw 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.)

  14. Check the temp A thermometer should be placed in the center of the meat away from the fat and bone.

  15. Proper cooking temperatures Steaks, roasts, beef, pork, veal - 145° Ground beef, pork, veal – 155 ° Poultry of any kind – 165 °

  16. Dry and Moist Cooking Methods • Broil • Grill (BBQ) • Roast • Stir Fry • Sauté • Pan frying • Deep fat fry • Braise • Slow Cooker (crock pot) • Pressure Cooker • Simmering • Poaching • Steaming

  17. Cuts suitable for cooking methods Dry Heat Rib Top Sirloin Sirloin Bottom Sirloin Tenderloin (Support) Moist Heat Chuck Round Shank Brisket Plate Flank (Locomotion)

  18. Undercooked ground beef E-Coli

  19. Poultry • Tender meat – can cook dry or moist • Light meat is lean and mild • Dark meat is more fatty and more flavor • Poultry skin is not digestible and high in fat

  20. Purchasing meat • Boneless – ¼ lb per person • Moderate Bone ½ lb per person • Large Bone (Turkey, Ribs) 1 lb per person

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