Transcript Meat, Fish, & Poultry

MEAT, POULTRY, & FISH
Meat – The edible portions of mammals.
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Nutritional Value of Meat
 High
in Protein.
 Good source of Iron,
Phosphorus, Copper, Thiamin,
Riboflavin, and Niacin.
 Watch fat content – can be
high in saturated fat.
 Although
1
fat does give off flavor.
serving = 3 oz. of meat
A
deck of cards.
Beef…
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From cattle 12 months or older.
Bright red, firm texture, white fat.
Carcasses are classified by…
 Age of animal
 Sex of animal
Ground Beef vs. Hamburger
 GB = Contains only fat
originally attached to the meat.
 Hamburger = Extra fat is added
during grinding.
Veal
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Very young beef.
 Less
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than 3 months of age.
Very little fat
Quite a bit of connective
tissue, but very tender.
Light pink color and delicate
flavor.
Pork
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Meat of swine.
 Typically
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7-12 months old.
Grayish pink to light rose
color.
Tender – due to age.
Sold fresh, cured, or smoked.
 Ham:
Pork leg.
 Bacon: Smoked pork belly.
 Canadian Bacon: Pork loins.
Lamb
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Meat from sheep less than one
year old.
“Yearling Lamb” = Lamb 1-2
years of age.
Tender and delicate in flavor.
Pinkish-red in color with white
fat.
Lamb is the smallest animal
used for meat
Selecting Meats
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Meat is inspected both live and dead.
USDA oversees the grading.
Grading
 Prime
– Restaurants/Hotels
 Choice – Retail Stores
 Select – Retail Stores (Less $)
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Marbling – flecks of fat throughout
the lean portion. More marbling
the higher the cost & flavor.
Meat Labeling
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3 Part Format
 Kind
of meat. (Beef)
 Name of wholesale cut. (Chuck)
 Name of retail cut. (Blade Roast)
 BEEF CHUCK BLADE ROAST
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Other Information
 Net
weight.
 Price per Pound.
 Price you Pay.
Storing & Cooking Meat
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Storing
 Store
in the coldest part of the
refrigerator.
 Use within 3-4 days.
 Freeze for 6-9 months.
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Cooking
 Medium
Rare – 145˚F
 Medium – 160˚F
 Well Done - 170˚F
Poultry…Nutritional Value
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Poultry – Any domesticated bird.
Good source of…
 Protein,
Phosphorus, Iron, Thiamin,
Riboflavin, Niacin
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Fat
 Depends
on variety of bird. Older
birds have more fat.
 Much of the fat is located just below
the skin – remove the skin to reduce
intake.
Buying & Storing Poultry
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Buying
 Frozen,
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Fresh, Processed
Storing
 Refrigerate
2-3 days.
 Freeze 6-8 months.
 NEVER thaw and refreeze!!!
 Proper storage prevents the growth
of Salmonellae bacteria.
Purchasing Poultry
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Grading
 Grade
A – Full flesh & meaty, few
blemishes & pinfeathers. (Retail)
 Grades B & C – (Not Retail)
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Buying
 Cost
depends on cut of poultry and
amount of bones.
 Boneless = More expensive.
Thawing & Cooking Poultry
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Thawing Poultry
 Refrigerator
 Sink
of cold water – change water
every 30 minutes.
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Cooking Poultry
 Low
and slow!
 Too long of a time at high temps
will leave meat dry and tough.
 Breast - 170˚F
 Thighs, Wings, Whole Bird - 180˚F
Fish & Shellfish Classification
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Finfish – Have fins & backbones.
 Lean Fish – Little fat in flesh. Flesh is
white (“White Fish”)
 Fat Fish – Fattier flesh. Yellow, Pink,
or Gray flesh.
Shellfish- Have shells instead of
backbones.
 Mollusks – Soft bodies & partially or
fully covered hard shells.
 Crustaceans – Covered by firm shell &
have segmented bodies.
Nutritional Value…Fish/Shellfish
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1 ounce fish/shellfish = 1 ounce
meat/beans for MyPyramid
Excellent source of…
 Complete
Protein
 Slightly higher in minerals than red
meat.
 High in Mono- and
Polyunsaturated Fats (Good Fats)
Selecting Fish & Shellfish
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Fresh, Frozen, Canned
Fish
 Stiff body, tight
scales, bright eyes,
NO odor.
Shellfish
 Odorless if fresh.
 Can purchase with or
without shells.
Storing Fish & Shellfish
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Please remember…
 Wrap fish or shellfish
tightly with waxed paper (if
available).
 Refrigerate only 1-2 days.
 Fish & Shellfish may be
frozen, but use ASAP.
Cooking Fish & Shellfish
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Cooking Fish
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Cook for a short time – WATCH!
The flesh should be firm, fish will flake
easily.
Should look translucent – opaque.
Cooking Shellfish
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Cook for a short time at a moderate
temperature.
Overcooking = Toughness
Follow specific directions for particular
shellfish. (Clams, Oysters, Etc.)