JournalKWL ChartWhat do you know about beef? Write a

paragraphWhat would you like to know about beef?

Write another paragraph.

Meat, Poultry, Fish, and Shellfish

CHAPTER 19

State Standards

Meat Selection and Storage

SECTION 19-2

Types of MeatBeef: meat from cattle more than 1 year old

Cuts have bright red fleshFat is firm with a white, creamy white, or yellowish color

Veal: meat from very young clavesLight pink color with very little fat

Lamb: Meat from young sheepCuts are a bright pink-red color white, brittle fat

Pork: meat from hogsMeat is greyish-pinkWhite, soft fat

Cuts of MeatWholesale cuts: also called primal cuts,

these cuts are large cuts for marketingRetail cuts: smaller cuts you can find in

the supermarketPrice label on the meat identifies the cutType of meat listed 1st, wholesale cut 2nd,

retail cut 3rd

Example: Beef Chuck Steak

Wholesale Cuts

Bone ShapeBone shapes in the wholesale cuts are

distinctiveThese shapes are nearly identical in beef,

pork, lamb, and vealKnowing the shape can help you

determine if the meat is tender

Which Cuts are Lean? Beef Roasts and Steaks: round, loin, sirloin,

and chuck armPork Roasts and Chops: tenderloin, center

loin, hamVeal Cuts: all except ground vealLamb Roasts and Chops: leg, loin, and

foreshankAppearance is the best indicator of leanessInspect the package carefullyFat should be trimmed to ¼ inch

Ground MeatGround beef is made from meat trimmingsCannot have more than 30% fat by weightAlso find packages of ground lamb, pork,

veal, turkey, chicken

Organ MeatsLiver: highly nutritious and tenderLamb and Veal kidneys: tender with mild

flavorBeef and Pork Kidneys: strong flavor, less

tenderChitterlings: usually intestines of pigs, but

may come from calvesOther organ meats: brains, heart, tongue,

tripe (stomach linning of cattle), sweetbreads (thymus gland)

Inspection and GradingMeat must be inspected by the USDAWholesale cuts are stampedGrading is voluntaryGrading is based on standards that include

amount of marbling, age of the animal, and texture and appearance

Prime: highest and most expensiveChoice: most common grade sold in

supermarkets Select: least expensive and sometimes sold as

store brandPork is not graded

Processed MeatsAbout 35% meat produced in the US is

processedMeats are processed to impart distinctive

flavorsTypical processed meats: ham, bacon,

sausage, and cold cutsCuring: placing the meat in a mixture of

salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid, and water

Smoking: liquid smoke for flavoring

Using Processed MeatsHam

Meat from the thigh of a hog that has been cured and either smoked or canned

Sometimes hams are cooked, but sometimes they are not

SausageMade from ground meatSome must be cooked before eating, but others are

ready to eatCold Cuts

Processed meats that are sliced and packaged

Storing MeatRequires cold storageGround meat and variety meats- use

within 1-2 days Other meats: use within 3-5 daysFreeze meat for longer storage

Journal Wrap UpGo back to your journal, now write what

you know about beef

Poultry Selection and Storage

SECTION 19-3

AssignmentReteaching 19-2

Types of PoultryChicken: light and dark meat

The bird’s age determines the tenderness of its meat and the cooking method to use

Broiler-fryer Chicken: the most tender and most common ; cook using almost any method

Roaster Chicken: raised to be roasted whole; slightly larger and older and yield more meat

Stewing Chicken: older, mature birds; older so they must be cooked in moist heat

Rock Cornish Game Hens: young, small chickens of a special breed; Less meat in relation to other chickens; 1 hen=1 serving; broil or roast

Capons: desexed roosters under 10 months old; best roasted

Types, ContinuedTurkey: larger than chickens and have stronger flavor

Beltsville or Fryer-Roaster Turkeys- smallest, average 5-9 pounds

Hen Turkeys- female, weigh 8-16 pounds Tom Turkeys- male, can weigh up to 24 pounds

Ducks and Geese: all dark meat, relatively high in fatGround Poultry- read the label carefully “ground turkey

breast” or “ground chicken” means both flesh and skin used Use ground turkey or chicken in place of ground beef; add a

little more seasonings and water to the meatGiblets: edible poultry organs; include liver, gizzard, and

heartProcessed Poultry: frankfurters and sausages

Inspection and GradingInspected by the USDAGrading is voluntary Grading and inspection marks are found

on the label or tag attached to the birdGrade A most commonly found in

supermarkets Indicates it is practically free of defects, has

a good shape and appearance, and is meaty

Buying and Storing PoultryLook for plump, meaty birdsSkin should be smooth and soft, color can

vary from creamy white to yellowAvoid poultry with tiny feathers or bruised

or torn skinUse poultry within 1-2 daysFreeze for longer storage

Assignment Reteaching 19-3

Fish and Shellfish Selection and Storage

SECTION 19-4

JournalHave you ever eaten fish you caught

yourself? What are 3 advantages to eating fish you

caught?What are 3 disadvantages to eating fish

you caught?

Fish and ShellfishFish- most fish have bony skeleton and

backboneShellfish- no fins or bones but have a shellFreshwater and saltwater varietiesSome types of fish and shellfish are raised

on fish farms

Fish CutsDrawn: whole fish with scales, gills, and internal organs removed

Dressed: drawn fish with head, tail, and fins removed

Fillets: sides of fish cut lengthwise away from bones and backbone. Usually boneless

Steaks: cross sections cut from large, dressed fish. May contain bones from ribs and backbone

Types of Fish and Shellfish

Shellfish: almost all come oceans and seas, but a few come from freshwaterCrustaceans: shellfish that have long bodies with

jointed limbs, covered with a shell. Examples: Crabs- oval shell, 4 pairs of walking legs, and 2

claws; different varieties are available; sold live, cooked, or frozen

Crayfish- freshwater ; sold live, whole, or cookedLobsters- long, jointed body with 4 pairs walking

legs and 2 large claws; fresh lobster sold liveShrimp- vary in size and color, buy raw shrimp or

cooked shrimp with or without the shell

Types, continuedMollusks- shellfish with soft bodies that are

covered with at least 1 shellClams- 2 shells hinged at the back; sold live or

shuckedMussels- thin, oblong shell; flesh is creamy tan and

not as tender as that of oysters or clams; sold live in the shell

Oysters- rough, hard grey shell; sold live or shucked

Scallops- grow in beautiful fan-shaped shells; only the muscle that hinges the two shells is sold

Squid- AKA calamari; sold fresh

Processed FishDried SmokedCuredCanned fish and shellfish- read to eat or

use Look for fish packed in water instead of oilFrozen, breaded fish

Inspection and GradingFDA- food and drug administration

Modern food safety system for fish known as hazard analysis and critical control point (HACCP- HAS-sip)

All seafood processors, repackers, and warehouses must use the system

Voluntary grading by the FDA and the National Marine Fisheries Service of the US Department of Commerce

Buying Fish and ShellfishFishy odor- be suspicious!Buy from a reliable sourcePay attention to the display- layers should not be

piled on top of iceDo not buy ready to eat fish piled next to fresh fishUse appearance, aroma, and touch to judge quality Fresh fish should have shiny skin and glistening colorWhole fish should have clear eyes and bright red or

pink gillsSkin should spring back when pressedSome shellfish must be alive if bought fresh- look for

movement

Storing Fish and ShellfishRefrigerate or freeze immediatelyRefrigerate live shellfish in a container

covered with a clean, damp clothUse fish with 1-2 days or freeze

AssignmentReteaching 19-4