Internal Food Temperatures Ground meats pork beef veal lamb 160 degrees Whole cut beef seafood veal lamb 145 degrees All Poultry whole or ground 165 degrees Pork 160 degrees ID: 572177
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Slide1
Notes on MeatSlide2
Internal Food Temperatures
Ground
meats (pork, beef, veal, lamb) 160 degrees
Whole cut beef, seafood,
veal, lamb
145 degrees All Poultry (whole or ground)165 degreesPork160 degreesReheat temp – 165 degreesSlide3
Trimming Excess Fat
Regular Beef has up to 30% FatLean Beef has up to 22% Fat
Extra Lean has up to 15% Fat-fat appears white on meat. It is called marblingWhich type costs more?
Lean and extra leanSlide4
White vs. Dark Meat
White meat has less fat
Dark meat has More fatSlide5
3 Types of Lean Cooking methods
RoastingBroiling
GrillSlide6
Inspection and Grading Meat & Poultry
The four primary requirements of the Meat Inspection Act of 1906 were:
Mandatory inspection of livestock before being processed (cattle, sheep, goats, and pigs)Mandatory inspection of every carcass
Sanitary standards established for slaughter houses and meat processing plants
Authorized U.S. Department of Agriculture ongoing monitoring and inspection of slaughter and processing operations.Slide7
How bone affects serving size
BONELESS meat. You will need
¼ lb. Per personMeat with a MODERATE amount of bone:½ lb. Per person
Meat with a LARGE bone, like turkey:
1 lb. Per personSlide8
Cooking Methods
Braise - browned slowly and thoroughly on all sides, then a small amount of liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender
MOISTLESS TENDER CUTSSlide9
Slow Cooking/Stewing
for simmering, which requires maintaining a relatively low temperature for many hours, allowing unattended cooking
MOISTLESS TENDER CUTSSlide10
Broil
When you cook by exposure to direct, intense heat from above
DRYFOR TENDER CUTSSlide11
Grill
Grilling usually involves a significant amount of direct, radiant heat, from below, and tends to be used for cooking meat quickly and meat that has already been cut into pieces.
DRYFOR TENDER CUTSSlide12
Roast
Roasting uses more indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.
DRYFOR TENDER CUTSSlide13
Saute
Browning meat on the stove top, such as in a skillet.
DRYFOR TENDER CUTS