The document provides information on meat and poultry including recommended servings, cuts of beef and pork, types of poultry, safe cooking temperatures, and storage guidelines. It discusses the importance of protein for the body and recommends removing skin from poultry and using cooking methods like broiling or grilling to reduce fat. Grading systems for beef and poultry are explained to indicate quality.
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. 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. Beef
• Comes from cattle
over 12 months old
• Bright, cherry red
in color with
creamy white fat
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. 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. 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
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. 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. 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. 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
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)
17. Storing Poultry
• All poultry (except canned)
is very perishable
• Refrigerator: 2 to 3 days
• Freeze: 6 to 8 months
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
