Meat &PoultryCreative Foods
Nutrition• Recommended: 2-3 servings of protein each day  or 1/4 of your plate at each meal• One serving of meat/poultry =...
Healthy Preparation• Dark meat is higher in fat than light meat (poultry)• Turkey & chicken are lower in fat and calories ...
Beef  • Comes from cattle    over 12 months old  • Bright, cherry red    in color with    creamy white fat
Cuts of Beef
Veal• Very young beef  which comes from  cattle that are less  than 3 months old• Most veal is lean  and tender• Light pin...
Pork• Meat from swine (pigs)• Most pork is tender• Grayish-pink to light  rose in color• Ham comes from pork  leg• Bacon i...
Lamb• Comes from sheep less  than 1 year old• Tender with a delicate  flavor• Pinkish-red in color  with white fat• “Mutto...
Types of PoultryChicken           TurkeyGoose                      Duck
Meat Grading• The USDA oversees the grading program for meat• Grading = Quality• “Marbling” refers to the distribution of ...
Grades of BeefSelect meats are leaner than choice and  usually cost lessChoice meats are high quality with good  marbling ...
Poultry Grading• A USDA round inspection seal = the bird  was healthy and processed under sanitary  condition• A USDA grad...
Meat LabelingMeat names on labels follow a three-part format:  – #1: Kind of Meat (ex: beef)  – #2: Wholesale Cut - The pa...
Meat Labels
Buying Poultry   Look For:   • Meaty birds with well-     distributed fat and     blemish-free skin   • Frozen birds that ...
Storing MeatRefrigerator Storage:  Ground meats: 1-2 days  Fresh meat cuts: 3-4 daysFreezer Storage:  Ground meats: 3 mont...
Storing Poultry• All poultry (except canned)  is very perishable• Refrigerator: 2 to 3 days• Freeze: 6 to 8 months
Cooking Meat & Poultry• Cooking meat/poultry to a safe  temperature destroys harmful bacteria      Internal Temperatures f...
Cooking Poultry• Safe Internal Temperature = 170ºF to 180ºF           NO PINK IN THE MIDDLE!
A meat thermometer is the   most accurate way to  determine temperature!
Cooking MethodsDry Cooking Methods   Moist Cooking Methods• Roasting            • Braising• Broiling            • Boiling•...
Methods of Cooking Poultry   Because most poultry is tender,     any cooking method works!
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Meat & Poultry PowerPoint

  1. 1. Meat &PoultryCreative Foods
  2. 2. Nutrition• Recommended: 2-3 servings of protein each day or 1/4 of your plate at each meal• One serving of meat/poultry = 3 oz.• High-protein foods are essential for building and repairing body tissue
  3. 3. Healthy Preparation• Dark meat is higher in fat than light meat (poultry)• Turkey & chicken are lower in fat and calories than most cuts of red meat• Remove poultry’s skin to reduce fat content• Broiling & Grilling = Allow fat to drip away during cooking• Nonstick pans & Cooking spray = No need for added fat when cooking
  4. 4. Beef • Comes from cattle over 12 months old • Bright, cherry red in color with creamy white fat
  5. 5. Cuts of Beef
  6. 6. Veal• Very young beef which comes from cattle that are less than 3 months old• Most veal is lean and tender• Light pink color and a delicate flavor
  7. 7. Pork• Meat from swine (pigs)• Most pork is tender• Grayish-pink to light rose in color• Ham comes from pork leg• Bacon is smoked pork belly meat
  8. 8. Lamb• Comes from sheep less than 1 year old• Tender with a delicate flavor• Pinkish-red in color with white fat• “Mutton” is sheep over 2 years old - strong flavor and less tender
  9. 9. Types of PoultryChicken TurkeyGoose Duck
  10. 10. Meat Grading• The USDA oversees the grading program for meat• Grading = Quality• “Marbling” refers to the distribution of fat throughout the meat – More marbling = juicy, flavorful, tender• Higher quality grades go to cuts with more marbling
  11. 11. Grades of BeefSelect meats are leaner than choice and usually cost lessChoice meats are high quality with good marbling – Choice & Select meats are the most commonly sold meats at grocery storesPrime meats have received the highest grade and are often on restaurant menus
  12. 12. Poultry Grading• A USDA round inspection seal = the bird was healthy and processed under sanitary condition• A USDA grade shield = Quality – Most poultry sold at the retail level is U.S. Grade A – Most processed poultry products are made from Grade B & C birds
  13. 13. Meat LabelingMeat names on labels follow a three-part format: – #1: Kind of Meat (ex: beef) – #2: Wholesale Cut - The part of the animal where the cut comes from (ex: chuck) – #3: Retail Cut - The part of the wholesale cut the meat comes from (ex: shoulder roast)Using this system, the label would look like: Beef Chuck Shoulder Roast
  14. 14. Meat Labels
  15. 15. Buying Poultry Look For: • Meaty birds with well- distributed fat and blemish-free skin • Frozen birds that are solidly frozen • Clean, intact packaging (Beware of dirty, torn wrappers and freezer burn)
  16. 16. Storing MeatRefrigerator Storage: Ground meats: 1-2 days Fresh meat cuts: 3-4 daysFreezer Storage: Ground meats: 3 months Pork: 4 months Lamb: 9 months Beef: 12 months
  17. 17. Storing Poultry• All poultry (except canned) is very perishable• Refrigerator: 2 to 3 days• Freeze: 6 to 8 months
  18. 18. Cooking Meat & Poultry• Cooking meat/poultry to a safe temperature destroys harmful bacteria Internal Temperatures for Meat: Rare = 140ºF Medium = 160ºF Well Done = 170ºF
  19. 19. Cooking Poultry• Safe Internal Temperature = 170ºF to 180ºF NO PINK IN THE MIDDLE!
  20. 20. A meat thermometer is the most accurate way to determine temperature!
  21. 21. Cooking MethodsDry Cooking Methods Moist Cooking Methods• Roasting • Braising• Broiling • Boiling• Grilling • Stewing• Frying *Use these for *Use these for tender cuts of less tender cuts of meat meat
  22. 22. Methods of Cooking Poultry Because most poultry is tender, any cooking method works!
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