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Meat

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How to buy meat

How to buy meat

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Transcript

  • 1. Meat
  • 2. What to think about
    • Wholesomeness (how healthy is it)
    • Quality (how good is it; age; what part)
    • Nutritive Value (how good is it for you)
    • Cost (is it cheap or expensive)
    • Informative Labeling (what does the label tell you)
  • 3. Also think about …
    • How much can you store in your freezer?
    • How much can you use within a couple of days?
    • How do you like it cut?
    • Which part of the animal do you prefer to eat?
  • 4. Wholesomeness
    • All meat is inspected for wholesomeness by law
    • Big pieces of meat are stamped
    • Smaller packages of meat will not stamp the meat, but will be marked OK
  • 5. Safety Labels
    • The meat is usually marked with a label on how to be safe
    • It will tell you how to store it and how to thaw it out if you freeze it
  • 6. Safety Label
  • 7. Nutritive Value
    • Meat can have
      • Protein
      • Niacin
      • B6
      • B12
      • Iron
      • Phosphorus
      • Zinc
      • Fat
      • Saturated Fat
      • Cholesterol
    • The amount is different for each piece of meat
  • 8. Nutritive Value
    • Use the Nutrition Facts label to find out how healthy the meat is.
    • All processed meats will have a Nutrition Facts label
  • 9. Nutrition Labels
  • 10. How to choose healthy
    • Choose a diet low in fat, saturated fat and cholesterol
    • Buy lean cuts of meat
    • Organ meats have a lot of cholesterol
  • 11. Quality
    • This describes the tenderness, juiciness, and flavor of the meat
    • The meat will have a grade on the package to tell you the quality
    • There will be a shield shaped label on the meat to tell you the quality
  • 12. Quality
  • 13. Quality
    • There are 8 grades of meat
    • They are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
  • 14. The grades
    • USDA Prime, Select, and Choice come from younger beef
    • The highest grade is Prime
    • The grade most used is Choice
    • The lower grades are Utility, Cutter and Canner
    • The rules are similar for other types of meat like lamb and pork
  • 15. Storing Meat
    • Suggested Storage Times for Raw Meat
    1-2 days 1-2 months Pork, sausage 1-2 days 3-4 months Beef and lamb, ground 3-5 days 4-6 months Pork, roasts and chops 3-5 days 6-9 months Lamb, roasts and chops 3-5 days 6-12 months Beef, roasts and steaks Refrigerator Freezer Product
  • 16. How to buy meat-Beef
    • USDA Prime
      • highest quality, most tender, juicy, flavorful
    • USDA Choice
      • most popular quality, very tender, juicy, flavorful
    • USDA Select
      • very lean quality, tender, not as juicy or flavorful
  • 17. How to buy meat-Lamb
    • USDA Prime
      • highest in tenderness, juiciness, and flavor
    • USDA Choice
      • very high in tenderness, juiciness, and flavor
  • 18. How to buy meat-Pork
    • USDA Acceptable Quality
      • very lean, firm, with grayish pink color
  • 19. Cost
    • What can you afford?
    • Plan a budget and stick with it
    • Look for sales

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