Meats

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Meats

• Beef, Poultry, and Seafood

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Nutrition

• A single serving of beef provides nearly 50 of
  the Daily Value for protein
• A 3oz. Serving of lean beef contributes to less
  than 10 of calories to a 2,000 calorie diet.
• Lean beef
• There are more than 29 cuts that meet the
  governmental guidelines for lean
• Lean has less than 10g of total fat
• 4.5 g or less of saturated fat
• Less than 95 mg of cholesterol

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Protein

• You need 5-7 oz. from the meat, poultry, fish,
  dry bean, egg and nut group daily.
• Protein is the main nutrient found in meat.
• The main functions of protein are
• Build and repair muscle tissue
• Replace muscle tissue
• Make antibodies

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The Animal and the Protein

• Meat from a cow is called beef
• Meat from a Calf is called veal
• Meat from a pig is called pork
• Meat from a young sheep is called lamb
• Meat from a mature sheep is called mutton
• Meat from chicken, turkey or fowl is called
  poultry
• Liver, brains or heart is referred to as variety
  meats

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Meats

• Meat come from the muscle of the animal.
• It is government inspected for wholesomeness
• Locomotion meats
• Tough
• Support meats
• Tender
• Most nutritious
• Best flavor
• Costs the most

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Cuts of Meat
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Marbling

• Marbling is the small amount of fat throughout
  the meat which provides tenderness, flavor and
  moistness

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Tenderness

• You can produce tenderness in less tender cuts of
  meat by
• Marinating with acid
• Pounding
• Moist heat cooking
• Commercial tenderizers
• Grinding
• Scoring

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Meats

• Meat label
• Kind of meat
• Primal wholesale cut
• Retail cut

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Beef can be

• Grain-finished
• Cattle spend most of their time grazing in
  pasture and then 4-6 months in a feedyard
• Fed a scientifically and healthy diet of corn,
  wheat, and soybeans
• May be given FDA- approved antibiotics or growth
  promoting hormones
• May be given vitamins and minerals
• The cattle has access to clean water and room to
  grow and roam

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Beef can be

• Grass Finished
• Cattle spend their entire lives grazing on
  pasture
• May be given FDA- approved antibiotics or growth
  promoting hormones
• May be given vitamins and minerals
• Can be difficult to produce year round in North
  America due to changing seasons and weather
  conditions

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Beef can be

• Naturally Raised
• Cattle can be grain- finished or grass-finished,
  look at the label for details
• Have never received antibiotics or growth
  promoting hormones
• May be given vitamin and mineral supplements
• Must be certified by USDAs Agricultural
  Marketing Service

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Beef can be

• Certified Organic
• Cattle can be grain- finished or grass-finished,
  as long as the feed is 100 organic
• Have never received antibiotics or growth
  promoting hormones
• May be given vitamin and mineral supplements
• Must be certified by USDAs Agricultural
  Marketing Service
• Look for the official label

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Meats

• Steaks are thinner cuts while roasts are a
  thicker cut
• Fresh meats will usually last in the refrigerator
  for 2 to 4 days.
• The safest way to thaw frozen meats is in the
  refrigerator
• Next best way is by microwaving OR
• Under cold running water

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Inspection and Grading

• USDA
• Stamped w/ harmless vegetable dye
• Meat
• Graded according to
• Marbling (internal fat w/in the muscle tissues)
• Age of animal
• Texture and appearance of meat
• Common grades of beef
• Prime
• Well marbled, tender, flavorful,
• Choice
• Most common, less marbling than prime but still
  tender
• Select
• Least amount of marbling, least expensive
• Lamb Veal
• Same as beef w/ good replacing select
• Pork
• Not graded due to uniform and consistent quality

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Preparing Meat

• Color
• Red to brown
• Pink to white
• Flavor
• Heat creates chemical reactions w/ in the cut
• Texture
• Heated meat loses fat and moistureshrinks
• Muscle fibers get firmer
• Connecting tissue becomes more tender

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Marinating Meat

• Marinade-
• seeping in a liquid
• Tenderizing
• Adding flavor to meats
• 3 basic ingredients
• Oil, an acid, seasonings
• Using marinades
• Fish- 30 minutes to an hour
• Meat and poultry- 6-8 hours (30 min. for some
  flavor is good)
• To cook
• Drain food from marinade
• Make a separate batch to baste with

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Cooking Meats

• Salt is added at the end of cooking
• A thermometer is the best way to ensure properly
  cooked meat
• A thermometer should be placed in the center of
  the meat, away from the fat and bone
• Cooking methods
• Dry heat
• Moist heat
• Undercooked ground beef can result in E. coli
• To reduce the fat in ground beef after cooking,
  rinse with warm water

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Moist Heat

• Less tender cuts
• Methods
• Simmering
• Stewing
• Braising
• Overcooking- mushy meat, loses flavor

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Cooking Meat

• Thaw any frozen meat
• Clean meat
• Rinse w/ cold water pat dry
• Trimming the fat
• Moist heat- remove skin from poultry
• Dry heat- leave skin on while cooking to prevent
  drying out

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Cooking Methods

• Roasting or Baking
• Broiling
• Poaching
• Microwave
• Pan-fry
• Stewing
• Braising
• Stir-frying

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Doneness

• Using a meat thermometer- insert into thickest
  part of meat, away from bones fat
• Make sure it has reached its internal
  temperature
• Fish- 10 minute rule (10 min. for every inch in
  thickness)

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Storing Meat

• Refrigeration/Freezer as soon as possible after
  purchasing
• If you plan to freeze your beef, think ahead and
  re-package into right size portions
• Place meat packages on the lowest shelf in the
  refrigerator on a plate to catch the juices
• Refrigerate leftovers promptly after serving
• Ground Meat-
• refrigerator 1-2 days
• freezer 3-4 months
• Fresh Meat-
• refrigerator 3-4 days
• Freezer 6-9 months (beef can be stored to 12
  months)

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Serving Meats

• Boneless meat provides 4 servings per pound
• Some bone or fat provides 2 to 3 servings per
  pound
• Large amount of bone or fat provides 1 to 2
  servings per pound

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Poultry
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Chicken

• Chicken-
• Light meat- leaner and milder flavor breasts and
  wings
• Dark Meat- more oxygen in this part of meat (more
  myoglobin) which causes dark color legs and
  thighs higher in fat
• Purchasing Chicken- whole, cut up, or in specific
  parts
• Fresh- never been chilled below 26 F
• Hard Chilled- chilled between 0 F and 26 F
• Frozen or Previously Frozen- has been chilled
  to below 0F

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Chicken

• Broiler-fryer
• Most tender most common
• Roaster
• Larger older than broiler-fryer
• Yield more meat per pound
• Stewing
• Older, mature birds
• Less tender----must use moist cooking methods
• Rock Cornish game hens
• Young, small, special breed
• One bird one serving (Mid-evil Times)
• Capons
• Desexed roosters under 10 months old
• Tender flavorful, best roasted

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Turkey

• Larger than chickens and have a stronger flavor
• Roasting- most common cooking method
• The different type of turkeys are categorized by
  size
• Beltsville or Fryer-roaster-
• Smallest type of turkey
• Average weight 5-9 lbs.
• Least available type of turkey
• Hen-
• Female turkey
• Average weight 8-16 lbs.
• Tom-
• Male
• Up to 24 lbs.

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Ducks and Geese

• Ducks and Geese-
• All dark meat
• Flavorful yet high in fat
• Usually only sold as whole frozen

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Ground Poultry

• Healthy eating
• Ground Chicken or Turkey
• Ground Turkey Breast or Ground Chicken- both
  meat and skin
• Ground Turkey Breast Meat or Ground Chicken
  Meat- only meat (no skin)
• Can be substituted for ground beef- healthier yet
  drier (add more liquid/seasoning)

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Giblets

• Edible poultry organs
• Liver, gizzard (stomach), and heart
• Usually removed, packaged, and stuffed inside
  bird

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Inspecting or Grading

• USDA- United States Department of Agriculture
• Grade may appear on the package or attached to
  the wing of the bird
• Grade A, B, or C
• Grade A is the most common found in supermarkets
• Practically free of defects
• Good shape and appearance
• Meaty

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Buying and Storing Poultry

• Look for poultry w/ good appearance
• High Quality Characteristics plump, meaty,
  smooth and soft skin, well distributed fat, no
  tiny feathers, no bruises
• Boneless pieces are more expensive
• Store in refrigerator for 1-2 days
• Freeze for longer storage

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Seafood
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Seafood

• Seafood- edible finfish and shellfish
• Types and Market Forms of Fish and Shellfish
• Finfish- have fins, a bony skeleton, and a
  backbone
• Shellfish- no fins or bones but have a shell
• Freshwater Fish- Inland waters such as lakes,
  ponds, and rivers
• Saltwater Fish- (seafood) Waters such as oceans
  and seas
• Today many fish farms are able to raise both

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Types of Fish

• Light color, mild flavor, and tender texture
• Catfish, Cod, Flounder, Haddock, Halibut, Perch,
  Pike, Pollock, Pompano, Red Snapper, Sole, Trout,
  Turbot, Whitefish
• Dark color, more pronounced flavor, and firm
  texture
• Bluefish, Mackerel, Salmon, Swordfish, Tuna

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Market Forms of Fish

• Drawn- Whole fish w/ scales, gills, and internal
  organs removed
• Dressed or Pandressed- Drawn fish w/ head,
  tail, and fins removed
• Filets- Sides of fish cut lengthwise away from
  bones and backbone (usually boneless)
• Steaks- Cross sections cut from large dressed
  fish (may contain bones)

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Market Forms

• Fresh- HOW FRESH IS FRESH???
• Frozen- usually sold as filets/ must thaw in
  refrigerator
• Canned- tuna, salmon (oil vs. water)
• Cured- smoked, pickled, salted

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Shellfish

• Mild, sweet flavor
• Mainly found in oceans and seas but some from
  freshwater
• Two types- crustaceans mollusks
• Crustaceans- long bodies w/ jointed limbs/
  covered w/ shells
• Crabs- Round shell, eight legs, two claws sold
  live, cooked, or frozen
• Crayfish- (freshwater) crawfish look like small
  lobsters
• Lobster- long, jointed body w/ 4 pair of legs 2
  lg. Claws, all covered w/ a hard shell
• Average weight is 1 ¼ lb.- 2 ¼ lb.
• Fresh lobster is sold and cooked live
• Maine is the most popular place for fresh lobster
• Shrimp- vary in size and color, usually sold
  frozen or previously frozen, raw or cooked
• Mollusks- soft bodies covered by at least 1 shell
• Clams
• Mussels
• Oysters
• Scallops
• Squid (calamari)

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Inspection and Grading

• FDA- Food and Drug Administration National
  Marine Fisheries Service of the US Dept of
  Commerce

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Buying and Storing

• Buy from a reliable source
• Display of fish
• Be sure that ice is covering all of the fish
• Ready-to-eat fish should not be directly next to
  fresh fish
• Appearance and aroma
• Fresh fish- shiny skin mild aroma/ skin should
  spring back when touched
• Shellfish- must be live to be fresh

• Store fish in refrigerator (1-2 days) or freezer
  immediately
• Do not put saltwater shellfish in fresh water
• If fish smells fishy it is NOT good

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Activity

• In your kitchen groups, cut out a large fish out
  of construction paper
• Make scales on the fish. On each scale there
  should be a fact.
• Each member in the group needs to come up with 5
  facts. Put your name or initials on your facts
• Use the textbook to get your facts starting on
  page 560
• Break the chapter into Nutrients, Types, Buying
  and Storing and Cooking methods.
• Each person should contribute at least 10 facts
  from each section.