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Meat & Poultry PowerPoint

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Meat & Poultry PowerPoint

  1. 1. Meat & Poultry<br />
  2. 2. Meat & PoultryNutrition<br />Found in the<br />protein group <br />U.S. Dietary Guidelines recommend we consume 5-6 ounces of protein per day<br />
  3. 3. Meat & Poultry Nutrition<br />What we eat are the muscles of animals<br />Meat and poultry are excellent nutrient sources of:<br />Protein (builds and repairs body tissue, makes you feel fuller longer)<br />Iron (helps carry oxygen to body tissues through blood, helps produce energy)<br />B vitamins (support metabolism, maintain healthy skin and muscle tone, enhance immune system function, promote cell growth)<br />
  4. 4. 3Basic Types of Meat<br />Sheep<br />Pork<br />Beef<br />
  5. 5. Sheep<br />Lamb: The meat of sheep 1 year old or younger<br />Tender with mild flavor<br />Mutton:The meat from mature sheep<br />Has a more intense flavor<br />Lamb Chops<br />
  6. 6. Pork<br />The fresh meat of domestic swine (pigs)<br />Ham is a pork product that has been cured (salted) or smoked<br />Eating pork is considered taboo in both the Jewish and Islamic faiths<br />Pork Loin<br />Smoked Ham<br />
  7. 7. Beef<br />The meat of older, domestic cattle<br />Eating beef is considered taboo in both the Hindu and Buddhist faiths<br />Marbling refers to the distribution of fat throughout a piece of meat.<br />Filet Mignon<br />
  8. 8. A Form of Beef: Veal<br />Veal: The meat of calves (young cattle)<br />Considered a delicacy due to its tender texture<br />Consumption is controversial due to the belief of inhumane treatment (restricted movement)<br />
  9. 9. Wholesale Beef Cuts<br />Meat near the legs and neck is the toughest as those muscles do the most work<br />
  10. 10. USDA Beef Grades<br />U.S. Prime<br />Highest in quality, higher fat content, well distributed marbling<br />Found in high-end restaurant menus<br />U.S. Choice<br />High quality, lower fat content, less distributed marbling<br />Found in moderate restaurants and grocery stores<br /><ul><li>U.S. Select</li></ul>-- Acceptable quality, but is less juicy and tender due to leanness<br />-- Lowest grade commonly sold at grocery stores<br />
  11. 11. Retail Beef Cuts<br />
  12. 12. Checking Beef for Doneness<br />Using a meat thermometer is the most accurate way to check for doneness<br />
  13. 13. Beef Doneness<br />
  14. 14. Types of Poultry<br />Chicken<br />Turkey<br />Duck<br />Goose<br />Pheasant<br />
  15. 15. Poultry Nutrition & Flavor<br />Dark meat is higher in fat<br />Removing the skin greatly reduces fat content<br />Dark meat is more<br /> strongly flavored<br />Light meat is more<br />mildly flavored<br />Dark vs. Light Meat<br />
  16. 16. Cuts of Poultry<br />
  17. 17. USDA Poultry Grades<br />Grade A<br />The highest quality and the only grade that is likely to be seen at the retail level<br />Grades B and C<br />Usually used in further-processed products where the poultry is cut up, chopped, or ground<br />Look for the the USDA grade shield on any poultry you purchase:<br />
  18. 18. Cooking Methods<br />For all types of meat andpoultry:<br />use dry cooking methods for more tender cuts<br />use moist cooking methods for less tender cuts<br />
  19. 19. Purchasing & Storage Tips<br />Look for clean, intact packaging<br />Be sure meat/poultry is adequately cold or completely frozen<br />Both fresh meat and poultry are extremely perishable.<br />Use within 3 days or freeze for longer storage<br />

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