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MEAT AND POULTRY

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 AND POULTRY

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  1. 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.

  2. KIND OF MEAT • PRIMAL OR WHOLESALE CUT • RETAIL CUT LABEL SHOWS: PRICE PER POUND WEIGHT OF PACKAGE PRICE OF PACKAGE

  3. Steak is a thin cut • Roast is a thick cut STEAK OR ROAST??? Example: Sirloin Steak and Sirloin Tip Roast

  4. 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

  5. MARINATING with acid/oil mixtures. • MOIST HEAT • POUNDING • GRINDING • SCORING • COMMERCIAL TENDERIZERS TENDERIZING METHODS

  6. 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 $$$.

  7. 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.

  8. 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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