Meat & Poultry

Meat & Poultry Nutrition

• Found in theprotein group

• U.S. Dietary Guidelines recommend we consume 5-6 ounces of protein per day

Meat & Poultry Nutrition

• What we eat are the muscles of animals

• Meat and poultry are excellent nutrient sources of:– Protein (builds and repairs body tissue, makes you feel fuller

longer)

– Iron (helps carry oxygen to body tissues through blood, helps produce energy)

– B vitamins (support metabolism, maintain healthy skin and muscle tone, enhance immune system function, promote cell growth)

3 Basic Types of Meat

• Sheep

• Pork

• Beef

Sheep

• Lamb: The meat of sheep 1 year old or younger– Tender with mild flavor

• Mutton: The meat from mature sheep– Has a more intense flavor

Lamb Chops

Pork• The fresh meat of domestic swine (pigs)• Ham is a pork product that has been cured

(salted) or smoked

• Eating pork is considered taboo in both the Jewish and Islamic faiths

Pork Loin Smoked Ham

Beef

• The meat of older, domestic cattle• Eating beef is considered taboo in both the

Hindu and Buddhist faiths

• Marbling refers to the distribution of fat throughout a piece of meat.

Filet Mignon

A Form of Beef: Veal

• Veal: The meat of calves (young cattle)• Considered a delicacy due to its tender texture

• Consumption is controversial due to the belief of inhumane treatment (restricted movement)

Wholesale Beef Cuts

• Meat near the legs and neck is the toughest as those muscles do the most work

USDA Beef Grades

• U.S. Prime– Highest in quality, higher fat content, well distributed

marbling– Found in high-end restaurant menus

• U.S. Choice– High quality, lower fat content, less distributed marbling– Found in moderate restaurants and grocery stores

• U.S. Select-- Acceptable quality, but is less juicy and tender due to

leanness-- Lowest grade commonly sold at grocery stores

Retail Beef Cuts

Checking Beef for Doneness

• Using a meat thermometer is the most accurate way to check for doneness

Doneness Temperature DescriptionRare 125°F Red center, juicy

Medium Rare 135°F Dark pink, juicyMedium 145°F Pink center, gray-brown

toward surfaceMedium Well 155°F Thin line of pink, firm

Well Done 165°F Gray-brown throughout, tough, dry

Beef Doneness

Types of Poultry

• Chicken

• Turkey

• Duck

• Goose

• Pheasant

Poultry Nutrition & Flavor

• Dark meat is higher in fat• Removing the skin greatly reduces fat content

• Dark meat is morestrongly flavored

• Light meat is moremildly flavored

Dark vs. Light Meat

Cuts of Poultry

USDA Poultry Grades

• Grade A– The highest quality and the only grade that is likely

to be seen at the retail level• Grades B and C– Usually used in further-processed products where

the poultry is cut up, chopped, or ground

Look for the the USDA grade shield on any poultry you purchase:

Cooking Methods

For all types of meat and poultry:– use dry cooking methods for more tender cuts– use moist cooking methods for less tender cuts

Dry Cooking Methods Moist Cooking MethodsGrilling StewingBroiling BraisingRoasting

Stir-frying

Purchasing & Storage Tips

• Look for clean, intact packaging• Be sure meat/poultry is adequately cold or

completely frozen

• Both fresh meat and poultry are extremely perishable.– Use within 3 days or freeze for longer storage