Meat & Poultry PowerPoint

1. Meat & Poultry

2. Meat & Poultry Nutrition Found in the protein group U.S . Dietary Guidelines recommend we consume 5-6 o unces of protein per day

3. Meat & Poultry Nutrition What we eat are the muscles of animals Meat and poultry are excellent nutrient sources of: Protein (builds and repairs body tissue, makes you feel fuller longer ) Iron (helps carry oxygen to body tissues through blood, helps produce energy ) B vitamins (support metabolism, maintain healthy skin and muscle tone, enhance immune system function, promote cell growth)

4. 3 Basic Types of M eat Sheep Pork Beef

5. Sheep Lamb : The m eat of sheep 1 year old or younger Tender with mild flavor Mutton : The m eat from mature sheep Has a more intense flavor Lamb Chops

6. Pork The fresh meat of domestic swine (pigs) Ham is a pork product that has been cured (salted) or smoked Eating p ork is considered taboo in both the Jewish and Islamic faiths Pork Loin Smoked Ham

7. Beef The meat of older, domestic cattle Eating beef is considered taboo in both the Hindu and Buddhist faiths Marbling refers to the distribution of fat throughout a piece of meat. Filet Mignon

8. A Form of Beef: Veal Veal : The meat of calves (young cattle) Considered a delicacy due to its tender texture Consumption is controversial due to the belief of inhumane treatment (restricted movement)

9. Wholesale Beef Cuts Meat near the legs and neck is the toughest as those muscles do the most work

10. USDA Beef Grades U.S. Prime Highest in quality, higher fat content, well distributed marbling Found in high-end restaurant menus U.S . Choice High quality, lower fat content, less distributed marbling Found in moderate restaurants and grocery stores U.S. Select -- Acceptable quality, but is less juicy and tender due to leanness -- Lowest grade commonly sold at grocery stores

11. Retail Beef Cuts

12. Checking Beef for Doneness Using a m eat t hermometer is the most accurate way to check for doneness Doneness Temperature Description Rare 125°F Red center, juicy Medium Rare 135 °F Dark pink, juicy Medium 145 °F Pink center, gray-brown toward surface Medium Well 155 °F Thin line of pink, firm Well Done 165 °F Gray-brown throughout, tough, dry

13. Beef Doneness

14. Types of Poultry Chicken Turkey Duck Goose Pheasant

15. Poultry Nutrition & Flavor Dark meat is higher in fat Removing the skin greatly reduces fat content Dark meat is more strongly flavored Light meat is more mildly flavored Dark vs. Light Meat

16. Cuts of Poultry

17. USDA Poultry Grades Grade A The highest quality and the only grade that is likely to be seen at the retail level Grades B and C U sually used in further-processed products where the poultry is cut up, chopped, or ground Look for the the USDA grade shield on any poultry you purchase:

18. Cooking Methods For all types of meat and p oultry: use dry cooking methods for more tender cuts use moist cooking methods for less tender cuts Dry Cooking Methods Moist Cooking Methods Grilling Stewing Broiling Braising Roasting Stir-frying

19. Purchasing & Storage Tips Look for clean, intact packaging Be sure meat/poultry is adequately cold or completely frozen Both fresh meat and poultry are extremely perishable . Use within 3 days or freeze for longer storage