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Meat & Poultry PowerPoint

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Kinds of meat
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Meat & Poultry PowerPoint

  1. 1. Meat & Poultry Creative 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 Poultry Chicken Turkey Goose 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 Beef Select meats are leaner than choice and usually cost less Choice meats are high quality with good marbling – Choice & Select meats are the most commonly sold meats at grocery stores Prime 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 Labeling Meat 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 Meat Refrigerator Storage: Ground meats: 1-2 days Fresh meat cuts: 3-4 days Freezer 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 Methods Dry 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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