1 Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Chapter 53 2 FYI Why is cattle called beef when it comes to the table and pig called pork? The animal names originated in the Saxon language of England, in the ninth century and earlier. When William of Norman conquered England in 1066, the Norman (French) language became predominant, especially among the ruling classes. 3 The Saxon farmers kept their names for their livestock; Norman chefs and aristocrats used the French, translated into modern English as beef, veal, lamb, mutton and pork. 4 Important sources of protein Maintains healthy muscles and tissues Also provides iron and B vitamins and vitamin A 5 Meats Beef, veal, lamb, and pork Beef and veal = cattle Lamb = sheep Pork = hogs 6 7 8 Cuts = sections or parts of the meat carcass 1 st divided into large sections (wholesale) 2 nd smaller sections (retail cuts) Pork loin is wholesale Chops, ribs, roasts are retail 9 10 Breast 11 Foreshank 12 Leg 13 Loin 14 Rack 15 Shoulder 16 Meat Label Page 513 Figure 53.1 17 All beef sold in the U.S. is inspected by the USDA, but grading is a voluntary program. About half of all the beef is graded, with USDA Choice the most widely sold at retail. 18 1. Tenderness important in considering your purchase Cuts that are naturally tender are: Rib, loin, short loin, sirloin, leg or round More expensive Less tender cuts; Chuck, flank Long and slow cooking w/moist heat 19 2. Leanness is another consideration May be a visible layer of fat on edge of cut Marbling = fine streaks and flecks of fat within the lean are of the meat Adds flavor and juiciness 20 To Reduce Fat Intake Choose lean cuts of meat EX. Beef round, loin, sirloin, chuck arm, pork tenderloin, center loin, ham Most cuts of veal, lamb leg loin, foreshanks Trim away visible fat 21 Grades of Meat Another way to judge fat content Prime = most marbling and most expensive (sold to restaurants) Choice = less marbling than prime and is less expensive 22 Select = less marbling and costs less than prime and choice Select is used for beef Good for lamb and veal 23 Check fresh meat for color Brown and dry = not fresh Read label-weight, cost per lb, total price Boneless meat costs more but gives more servings 24 Variety meats = organ meats such as liver, heart, and kidney Processed meats = have been seasoned, smoked, or prepared in some other way before sale (hot dogs, bacon, sausages, ham, luncheon meat) 25 Some processed meats, such as bacon, are cured using nitrates or nitrites, which have been linked to cancer. Since these substances are also salt compounds, people are advised to limit the amount of processed meats in their diets. 26 Poultry Chicken, turkey, duck, other birds Complete proteins, vitamin B, iron Chicken/turkey when eaten without skin are lower in fat than other meats 27 Poultry bought whole, cut up or in packages of separate pieces (leg, wing, thigh) Fresh, frozen, canned Ground turkey and chicken available 28 Name of Poultry Names clue to age and tenderness Broiler-fryers = young/tender Roasters = older Stewing chickens = oldest and toughest 29 Poultry Costs Whole = less per pound Cut up = slightly more per pound Boneless = cost the most per pound but less waste 30 FYI mechanically recovered meat (MRM) is a paste-like and batter-like meat product produced by forcing beef, pork or chicken bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. 31 Fish Saltwater Tuna, flounder Oceans Fresh Trout, catfish Lakes, streams, rivers 32 Includes shellfish such as: Clams, scallops, shrimp, lobster Source of protein, B vitamins, minerals such as phosphorous 33 Fresh, frozen, canned Sold in four forms Drawn = whole fish with scales and insides removed Dressed = head, tail, fins, scales, and insides removed 34 Fillets = lengthwise slices cut from sides of fish Steaks = crosswise slices cut through the middle of the fish 35 Fish should not have a strong smell Flesh should be firm when pressed Sold cooked, plain, or battered-dipped Tuna/salmon = packed in water or oil 36 Gutted 37 Fillet 38 Dressed 39 While fish tends to be lower in fat than meat, some have more fat than others. Firmer-fleshed fish, such as mackerel and trout, are highest in fat. Lean varieties include, flounder, grouper, halibut, snapper, sole, and turbot. 40 Legumes Soy, navy, pinto, lima, kidney beans Split peas, lentils Source of B vitamins, iron, fiber, and low in fat Great source of protein and inexpensive Available dry or canned 41 Split Peas 42 Lima Beans 43 Navy Beans 44 Pinto Beans 45 Eggs Complete protein, vitamin A, B vitamins and iron Egg yolk contains cholesterol and fat Bought fresh in cartons Most common size is large and extra large Brown and white available Dry and frozen available Egg substitutes have no cholesterol or fat 46 47 Nuts & Seeds Incomplete proteins High in minerals such as iron and magnesium High levels of fat and calories Sold in packages or loose in bins Shelled more convenient but more expensive Whole, halved, slivered, chopped 48 Storing Meat stored in coldest part of fridge Rewrap in smaller portions in plastic Fresh meat should be used in 3 to 4 days Ground meat, poultry, fish = 1 to 2 days Frozen Wrap food tightly in freezer wrap/foil/vacuum seal it Thaw in fridge or microwave 49 Store eggs in fridge in original container 2 to 3 weeks Dry beans, nuts, seeds stay fresh at room temperature Canned meat, etc cool, dry shelves until opened 50 Cooking Moist heat =using liquid or steam to cook For tough cuts of meat and poultry (pot roasts) Browning meat first adds flavor Makes meat tender and adds flavor 51 Legumes Simmered in large amount of water Absorbs to be soft Dry beans need to soak 1 to 3 hours before cooking 52 Eggs Cooked in moist eat in or out of shell Hard cooked eggs = bring to boil and cover and let sit 15 minutes Remove and run cold water over them Poaching = break eggs into simmering water and cooking them until firm 53 Dry Heat Tender meats Allow fat to drain away Roasting on rack Baked in oven or broiler 54 Check steaks, chops, hamburgers, by cutting into center Juices should run clear Fish cook quickly Flesh easily separates with fork 55 Cooking with Fat Stir-frying, pan-frying, deep-fat frying Fat needs to be very hot-cooks quickly and doesnt absorb fat 56 Microwave Cooking Remain moist and shrink less Do not brown Thicker, meatier parts toward outer edge of dish Thinner near middle rotate 57 Real Life Application When Junes neighbors gave her some fish they had caught, June invited them to share the catch at a cook-out. She placed the fish on the grill while the charcoal was very hot to cook it more quickly. What do you think of Junes meal preparation decision? 58 Grilling, dry heat, suitable for fish, but needs low temperature