Meat & Poultry PowerPoint
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Transcript of Meat & Poultry PowerPoint
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Meat &Poultry
Creative Foods
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Nutrition• Recommended: 2-3 servings of protein each
dayor 1/4 of your plate at each meal
• One serving of meat/poultry = 3 oz.
• High-protein foods are essential for building and repairing body tissue
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Healthy Preparation• Dark meat is higher in fat than light meat (poultry)
• Turkey & chicken are lower in fat and calories than most cuts of red meat
• Remove poultry’s skin to reduce fat content
• Broiling & Grilling = Allow fat to drip away during cooking
• Nonstick pans & Cooking spray = No need for added fat when cooking
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Beef
• Comes from cattle over 12 months old
• Bright, cherry red in color with creamy white fat
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Cuts of Beef
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Veal
• Very young beef which comes from cattle that are less than 3 months old
• Most veal is lean and tender
• Light pink color and a delicate flavor
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Pork
• Meat from swine (pigs)
• Most pork is tender• Grayish-pink to light
rose in color• Ham comes from pork
leg• Bacon is smoked pork
belly meat
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Lamb
• Comes from sheep less than 1 year old
• Tender with a delicate flavor
• Pinkish-red in color with white fat
• “Mutton” is sheep over 2 years old - strong flavor and less tender
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Types of Poultry
Chicken Turkey
Goose Duck
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Meat Grading
• The USDA oversees the grading program for meat
• Grading = Quality
• “Marbling” refers to the distribution of fat throughout the meat– More marbling = juicy, flavorful, tender
• Higher quality grades go to cuts with more marbling
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Grades of Beef
Select meats are leaner than choice and usually cost less
Choice meats are high quality with good marbling– Choice & Select meats are the most
commonly sold meats at grocery stores
Prime meats have received the highest grade and are often on restaurant menus
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Poultry Grading
• A USDA round inspection seal = the bird was healthy and processed under sanitary condition
• A USDA grade shield = Quality– Most poultry sold at the retail level is U.S.
Grade A– Most processed poultry products are made
from Grade B & C birds
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Meat LabelingMeat names on labels follow a three-part
format:
– #1: Kind of Meat (ex: beef)– #2: Wholesale Cut - The part of the animal where
the cut comes from (ex: chuck)– #3: Retail Cut - The part of the wholesale cut the
meat comes from (ex: shoulder roast)
Using this system, the label would look like: Beef Chuck Shoulder Roast
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Meat Labels
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Buying Poultry
Look For:• Meaty birds with well-
distributed fat and blemish-free skin
• Frozen birds that are solidly frozen
• Clean, intact packaging (Beware of dirty, torn wrappers and freezer burn)
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Storing MeatRefrigerator Storage:
Ground meats: 1-2 daysFresh meat cuts: 3-4 days
Freezer Storage:Ground meats: 3 monthsPork: 4 monthsLamb: 9 monthsBeef: 12 months
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Storing Poultry
• All poultry (except canned) is very perishable
• Refrigerator: 2 to 3 days
• Freeze: 6 to 8 months
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Cooking Meat & Poultry
• Cooking meat/poultry to a safe temperature destroys harmful bacteria
Internal Temperatures for Meat:Rare = 140ºF
Medium = 160ºFWell Done = 170ºF
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Cooking Poultry
• Safe Internal Temperature = 170ºF to 180ºF
NO PINK IN THE MIDDLE!
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A meat thermometer is the most accurate way to determine temperature!
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Cooking Methods
Dry Cooking Methods
• Roasting• Broiling• Grilling• Frying
*Use these for tender cuts of
meat
Moist Cooking Methods
• Braising• Boiling• Stewing
*Use these for less tender cuts of
meat
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Methods of Cooking Poultry
Because most poultry is tender,any cooking method works!