2. 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
3. Meat of the Matter
Nutritional Value
Teens – 5 to 7 oz. per day
Protein
B-vitamins
Iron
Limit processed meats
Bologna
Sausage
4. Meat Grades
Based on marbling, maturity, texture, &
appearance
Sold retail
Select – leaner, cheaper
Choice
Restaurants
Prime
5. Location
Indication of Tenderness
Tender – near backbone/little exercise
Ribs
Loin
Less Tender – area used more
Leg
Shoulder
Location on the animal helps to
determine the cooking method.
8. 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
11. 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
12. Finfish
Lean = white fish – lower calories
Example – cod
Fat = pink, yellow, gray - more omega -3’s
Example - salmon
13. Shellfish
Crustaceans – shell with segmented body
Example – Lobster, shrimp, crab
Mollusks – soft body partially covered by
shell
Example – Oysters, clams, scallops
14. Preparation
Fish
Lean fish – Fried, poached, or steamed
Fat fish – Poached, steamed
Broil, grill, bake, also used
Shellfish
Simmer, bake, grill, pan-fried, deep-fried
Parboil live lobster, shrimp, & crab
