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

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Meat & Poultry PowerPoint

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