Transcript File
MEAT AND POULTRY FACTS AND TIPS: **All meat is government inspected •Amount of bone affects the number of servings. •Boneless meat = 4 servings/lb. •To retain juices, add salt at end of cooking. •To ensure proper cooking, use a meat thermometer. •Insert thermometer in center of meat away from bone and fat. MEAT & POULTRY •When thawing under cold water or in the microwave, cook the meat •Fresh meats, other than ground immediately after meat, stay fresh in refrigerator for thawing. only 2-4 days. •Thawing in refrigerator is safest way to thaw frozen meats. LABEL SHOWS: PRICE PER POUND WEIGHT OF PACKAGE PRICE OF PACKAGE •KIND OF MEAT •PRIMAL OR WHOLESALE CUT •RETAIL CUT STEAK OR ROAST??? •Steak is a thin cut •Roast is a thick cut Example: Sirloin Steak and Sirloin Tip Roast COOKING METHODS •Determined by: Location and type of muscle tissue SIRLOIN SHORT LOIN CHUCK RIB ROUND FORE SHANK •Locomotion muscles require moist cooking methods •Stew FLANK SHORT PLATE BRISKET •Slow Cooker •Support muscles can use dry heat cooking methods •Pressure Cooker •Roast •Stir Fry •Braise •Broil •Pan Fry •Pan Broil •Deep Fat Fry •Barbeque TENDERIZING METHODS •MARINATING with acid/oil mixtures. •COMMERCIAL TENDERIZERS •POUNDING •GRINDING •MOIST HEAT •SCORING MARBLING •More marbling occurs in PRIME cuts than in CHOICE or SELECT cuts. Small amounts of fat throughout the lean muscle…… •Provide tenderness, flavor, and moistness **Degree of tenderness or grade has no relationship to nutritional value but does affect the $$$. GROUND MEATS •Cook until no longer pink E.coli bacteria is deadly but is destroyed by high temperatures………. Thoroughly draining and then rinsing hamburger will reduce the fat content. **Omit additional fat/oil for browning, meat has sufficient. POULTRY •Is tender, can be cooked using dry heat methods. •Light meat is leaner and has a more mild flavor than dark meat. •Skins are nondigestible as well as high in fat and cholesterol. •Are cooked when internal temperature reaches 170 degrees for parts, 180 degrees for whole or when juices run clear. •Salmonella bacteria is present; heat will destroy.