Chapter 36

•List the nutritional contributions of meat.•Identify the different kinds of meat

Excellent source of complete protein

Major source of Iron Zinc Phosphorus Thiamin Riboflavin Niacin Vitamin B6 Vitamin B12

Choose lean meats as much as possible to avoid the saturated fats.

“Go Lean with your Protein”

Most people need about 5.5 ounces of food from the protein group a day

Meat, poultry, fish, dry beans, eggs and nuts

2-3 oz will fit in the palm of your hand

Meat is the muscle of the animal, but it also contains the connective tissues and fat

Visible The layer

surrounding the muscle

The marbling or small white flecks of fat within the muscle

Invisible Part of the chemical

composition

The lengthwise direction of the muscle is called the grain.

Some meats call for you to cut with the grain and some call for you to cut across the grain.

1. Use the chart in your textbook (Figure 36-2) to complete a chart of types of meat, including Beef Veal Baby Beef Lamb Mutton Pork

2. Use the grocery ad to locate which of the types of meat are featured.

Chapter 36

•Describe the factors of importance when making decisions to buy meat.

Grading is optional Grading is done by the

USDA Top 3 grades:

Prime Highest, most expensive, well

marbled, tender, flavorful Choice

Most common in grocery, less marbling, but still tender and flavorful

Select Least amount of marbling and

least expensive, sometimes sold as a store brand

Meat tenderness is influenced by Amount of muscle

(The more muscle the more toughness)

Amount of marbling (The more marbling the less toughness)

Mechanically Grinding Pounding

Chemically Acids

Tomatoes, sour cream, yogurt, vinegar, lemon juice

Meat Tenderizers Salt + papaya

enzymes

Regular = 30% fat (the maximum allowed by law)

Chuck = 15-20% Ground Round or Sirloin =

Less than 15% Lean = less than 10 grams

of total fat with less than 4.5 grams of saturated fat per serving

Bright red is fine, but dark gray-purple color may not necessarily be a bad thing, as long as it turns red in 15 minutes or so.

Figure 36-6 The label tells you the

location on the animal, which tells you how much exercise that muscle got. The more exercise the tougher the meat, but moist heat methods can tenderize.

Chapter 36

•Describe the best ways to store and prepare meat.

Refrigerate on something to catch the possible drips

Refrigeration Time varies with the cut Variety meats (organs) – 1

day max Ground meats- 2 day max Regular cuts – 4 day max

Defrost safely in the Refrigerator or Microwave Rinse with cold water Pat dry with a paper towel Trim off fat Marinate for less than 24 hours

(discard marinade) Cook according to tenderness.

Tender Cuts can be roasted or broiled Other Cuts need moist heat.

Shrinkage Tough Dry