Journal
 KWL Chart
 What do you know about beef? Write a paragraph
 What would you like to know about beef? Write
another paragraph.
CHAPTER 19
Meat, Poultry, Fish, and Shellfish
State Standards
SECTION 19-2
Meat Selection and Storage
Types of Meat
 Beef: meat from cattle more than 1 year old
 Cuts have bright red flesh
 Fat is firm with a white, creamy white, or yellowish color
 Veal: meat from very young claves
 Light pink color with very little fat
 Lamb: Meat from young sheep
 Cuts are a bright pink-red color
 white, brittle fat
 Pork: meat from hogs
 Meat is greyish-pink
 White, soft fat
Cuts of Meat
 Wholesale cuts: also called primal cuts, these cuts
are large cuts for marketing
 Retail cuts: smaller cuts you can find in the
supermarket
 Price label on the meat identifies the cut
 Type of meat listed 1st, wholesale cut 2nd, retail cut
3rd
 Example: Beef Chuck Steak
Wholesale Cuts
Bone Shape
 Bone shapes in the wholesale cuts are distinctive
 These shapes are nearly identical in beef, pork,
lamb, and veal
 Knowing the shape can help you determine if the
meat is tender
Which Cuts are Lean?
 Beef Roasts and Steaks: round, loin, sirloin, and
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chuck arm
Pork Roasts and Chops: tenderloin, center loin,
ham
Veal Cuts: all except ground veal
Lamb Roasts and Chops: leg, loin, and foreshank
Appearance is the best indicator of leaness
Inspect the package carefully
Fat should be trimmed to ¼ inch
Ground Meat
 Ground beef is made from meat trimmings
 Cannot have more than 30% fat by weight
 Also find packages of ground lamb, pork, veal,
turkey, chicken
Organ Meats
 Liver: highly nutritious and tender
 Lamb and Veal kidneys: tender with mild flavor
 Beef and Pork Kidneys: strong flavor, less tender
 Chitterlings: usually intestines of pigs, but may
come from calves
 Other organ meats: brains, heart, tongue, tripe
(stomach linning of cattle), sweetbreads (thymus
gland)
Inspection and Grading
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Meat must be inspected by the USDA
Wholesale cuts are stamped
Grading is voluntary
Grading is based on standards that include
amount of marbling, age of the animal, and
texture and appearance
Prime: highest and most expensive
Choice: most common grade sold in
supermarkets
Select: least expensive and sometimes sold as
store brand
Pork is not graded
Processed Meats
 About 35% meat produced in the US is processed
 Meats are processed to impart distinctive flavors
 Typical processed meats: ham, bacon, sausage, and
cold cuts
 Curing: placing the meat in a mixture of salt,
sugar, sodium nitrate, potassium nitrate, ascorbic
acid, and water
 Smoking: liquid smoke for flavoring
Using Processed Meats
 Ham
 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
 Sausage
 Made from ground meat
 Some must be cooked before eating, but others are ready
to eat
 Cold Cuts
 Processed meats that are sliced and packaged
Storing Meat
 Requires cold storage
 Ground meat and variety meats- use within 1-2
days
 Other meats: use within 3-5 days
 Freeze meat for longer storage
Journal Wrap Up
 Go back to your journal, now write what you know
about beef
SECTION 19-3
Poultry Selection and Storage
Assignment
 Reteaching 19-2
Types of Poultry
 Chicken: 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, Continued
 Turkey: 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 fat
 Ground 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 meat
 Giblets: edible poultry organs; include liver, gizzard, and heart
 Processed Poultry: frankfurters and sausages
Inspection and Grading
 Inspected by the USDA
 Grading is voluntary
 Grading and inspection marks are found on the
label or tag attached to the bird
 Grade 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 Poultry
 Look for plump, meaty birds
 Skin should be smooth and soft, color can vary
from creamy white to yellow
 Avoid poultry with tiny feathers or bruised or torn
skin
 Use poultry within 1-2 days
 Freeze for longer storage
Assignment
 Reteaching 19-3
SECTION 19-4
Fish and Shellfish Selection and Storage
Journal
 Have 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 Shellfish
 Fish- most fish have bony skeleton and backbone
 Shellfish- no fins or bones but have a shell
 Freshwater and saltwater varieties
 Some types of fish and shellfish are raised on fish
farms
Fish Cuts
Drawn: 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 freshwater
 Crustaceans: 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 cooked
 Lobsters- long, jointed body with 4 pairs walking legs and 2
large claws; fresh lobster sold live
 Shrimp- vary in size and color, buy raw shrimp or cooked
shrimp with or without the shell
Types, continued
 Mollusks- shellfish with soft bodies that are
covered with at least 1 shell
 Clams- 2 shells hinged at the back; sold live or
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shucked
Mussels- 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 Fish
 Dried
 Smoked
 Cured
 Canned fish and shellfish- read to eat or use
 Look for fish packed in water instead of oil
 Frozen, breaded fish
Inspection and Grading
 FDA- 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 Shellfish
 Fishy odor- be suspicious!
 Buy from a reliable source
 Pay attention to the display- layers should not be piled
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on top of ice
Do not buy ready to eat fish piled next to fresh fish
Use appearance, aroma, and touch to judge quality
Fresh fish should have shiny skin and glistening color
Whole fish should have clear eyes and bright red or
pink gills
Skin should spring back when pressed
Some shellfish must be alive if bought fresh- look for
movement
Storing Fish and Shellfish
 Refrigerate or freeze immediately
 Refrigerate live shellfish in a container covered
with a clean, damp cloth
 Use fish with 1-2 days or freeze
Assignment
 Reteaching 19-4