Varieties of Meat Beef – mature cattle Ground beef – look for 90% lean Veal – young calves Pork – young pigs Ham – cured and smoked Bacon – smoked Lamb – young sheep Mutton – over 2 years
Meat of the Matter Nutritional Value Teens – 5 to 7 oz. per day Protein B-vitamins Iron Limit processed meats Bologna Sausage
Meat Grades Based on marbling, maturity, texture, & appearance Sold retail Select – leaner, cheaper Choice Restaurants Prime
Location Indication of Tenderness Tender – near backbone/little exercise Ribs Loin Less Tender – area used more Leg ShoulderLocation on the animal helps todetermine the cooking method.
Nutritional Value - Poultry Teens need 5-7 oz. of protein Small chicken breast – 3 oz. Phosphorus, Iron, B-vitamins Dark meat – more calories Self-basting – more sodium Less calories than most red meat Remove skin
Nutritional Value - Fish Consume minimum of 8 oz./week Fewer calories and less fat than red meat Slightly higher in minerals than red meat Saltwater fish – Iodine Vitamin B Fatty fish – more vitamin A and D, omega -3 fatty acid
Finfish Lean = white fish – lower calories Example – cod Fat = pink, yellow, gray - more omega -3’s Example - salmon
Shellfish Crustaceans – shell with segmented body Example – Lobster, shrimp, crab Mollusks – soft body partially covered by shell Example – Oysters, clams, scallops
PreparationFish Lean fish – Fried, poached, or steamed Fat fish – Poached, steamed Broil, grill, bake, also usedShellfish Simmer, bake, grill, pan-fried, deep-fried Parboil live lobster, shrimp, & crab
A particular slide catching your eye?
Clipping is a handy way to collect important slides you want to go back to later.