meat. what to think about wholesomeness (how healthy is it) quality (how good is it; age; what...
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MeatMeat
What to think aboutWhat to think about
WholesomenessWholesomeness (how healthy is it) (how healthy is it) QualityQuality (how good is it; age; what part) (how good is it; age; what part) NutritiveNutritive Value (how good is it for you) Value (how good is it for you) CostCost (is it cheap or expensive) (is it cheap or expensive) Informative LabelingInformative Labeling (what does the (what does the
label tell you)label tell you)
Also think about … Also think about …
How much can you store in your freezer?How much can you store in your freezer? How much can you use within a couple of How much can you use within a couple of
days?days? How do you like it cut?How do you like it cut? Which part of the animal do you prefer to Which part of the animal do you prefer to
eat?eat?
WholesomenessWholesomeness
All meat is inspected for wholesomeness All meat is inspected for wholesomeness by lawby law
Big pieces of meat are stampedBig pieces of meat are stamped Smaller packages of meat will not stamp Smaller packages of meat will not stamp
the meat, but will be marked OKthe meat, but will be marked OK
Safety LabelsSafety Labels
The meat is usually marked with a label The meat is usually marked with a label on how to be safe on how to be safe
It will tell you how to store it and how to It will tell you how to store it and how to thaw it out if you freeze itthaw it out if you freeze it
Safety LabelSafety Label
Nutritive ValueNutritive Value
Meat can have Meat can have ProteinProtein NiacinNiacin B6B6 B12B12 IronIron PhosphorusPhosphorus ZincZinc FatFat Saturated FatSaturated Fat CholesterolCholesterol
The amount is different for each piece of meatThe amount is different for each piece of meat
Nutritive Value Nutritive Value
Use the Use the Nutrition FactsNutrition Facts label to find out label to find out how healthy the meat is. how healthy the meat is.
All processed meats will have a All processed meats will have a Nutrition Nutrition Facts labelFacts label
Nutrition LabelsNutrition Labels
How to choose healthyHow to choose healthy
Choose a diet low in fat, saturated fat Choose a diet low in fat, saturated fat and cholesteroland cholesterol
Buy lean cuts of meatBuy lean cuts of meat Organ meats have a lot of cholesterolOrgan meats have a lot of cholesterol
QualityQuality
This describes the tenderness, juiciness, This describes the tenderness, juiciness, and flavor of the meatand flavor of the meat
The meat will have a grade on the The meat will have a grade on the package to tell you the qualitypackage to tell you the quality
There will be a shield shaped label on the There will be a shield shaped label on the meat to tell you the qualitymeat to tell you the quality
QualityQuality
QualityQuality
There are 8 grades of meatThere are 8 grades of meat They are USDA Prime, Choice, Select,
Standard, Commercial, Utility, Cutter, and Canner.
The gradesThe grades
USDA Prime, Select, and Choice come USDA Prime, Select, and Choice come from younger beeffrom younger beef
The highest grade is PrimeThe highest grade is Prime The grade most used is ChoiceThe grade most used is Choice The lower grades are Utility, Cutter and The lower grades are Utility, Cutter and
CannerCanner The rules are similar for other types of The rules are similar for other types of
meat like lamb and porkmeat like lamb and pork
Storing MeatStoring Meat Suggested Storage Times for Raw Meat
Product Freezer Refrigerator
Beef, roasts and steaks 6-12 months 3-5 days
Lamb, roasts and chops
6-9 months 3-5 days
Pork, roasts and chops 4-6 months 3-5 days
Beef and lamb, ground 3-4 months 1-2 days
Pork, sausage 1-2 months 1-2 days
How to buy meat-BeefHow to buy meat-Beef
USDA Prime highest quality, most tender, juicy, flavorful
USDA Choice most popular quality, very tender, juicy,
flavorful
USDA Select very lean quality, tender, not as juicy or
flavorful
How to buy meat-LambHow to buy meat-Lamb
USDA Prime highest in tenderness, juiciness, and flavor
USDA Choice very high in tenderness, juiciness, and flavor
How to buy meat-PorkHow to buy meat-Pork
USDA Acceptable Quality very lean, firm, with grayish pink color
CostCost
What can you afford?What can you afford? Plan a budget and stick with itPlan a budget and stick with it Look for salesLook for sales