Meat &Poultry

Creative Foods

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

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

Beef

• Comes from cattle over 12 months old

• Bright, cherry red in color with creamy white fat

Cuts of Beef

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

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

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

Types of Poultry

Chicken Turkey

Goose Duck

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

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

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

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

Meat Labels

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)

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

Storing Poultry

• All poultry (except canned) is very perishable

• Refrigerator: 2 to 3 days

• Freeze: 6 to 8 months

Cooking Meat & Poultry

• Cooking meat/poultry to a safe temperature destroys harmful bacteria

Internal Temperatures for Meat:Rare = 140ºF

Medium = 160ºFWell Done = 170ºF

Cooking Poultry

• Safe Internal Temperature = 170ºF to 180ºF

NO PINK IN THE MIDDLE!

A meat thermometer is the most accurate way to determine temperature!

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

Methods of Cooking Poultry

Because most poultry is tender,any cooking method works!