Facts about Meat
A Guide to Meat
STORAGE AND FOOD SAFETY
We maintain rigid quality assurance and sanitation procedures to assure that you always receive fresh, wholesome products. To keep food safe at home, it's also important that consumers take extra care in handling, preparing and storing fresh meats. Here are some ways to help you be a safe food handler.
LOOK FOR THIS LABEL ON RAW MEAT AND POULTRY PRODUCTS
Use safe handling, storage and preparation techniques, so the foods you prepare are wholesome and safe.
Safety Tips:
1. Keep hot foods HOT (140° F. and above).
2. Keep cold foods COLD (40° F. and below).
3. Keep your preparation area and utensils CLEAN.
4. Thaw frozen meats in the refrigerator or microwave. Foods defrosted in the microwave should be cooked immediately.
5. Don't leave perishable foods out of the refrigerator for more than 2 hours.
6. Cool leftover foods uncovered in the refrigerator. Use shallow containers so that the food depth is no more than 3 inches. Cover when cooled.
7. "WHEN IN DOUBT, THROW IT OUT."
For further information on food handling and safety, pick up our brochure "Be a Safe Food Handler" in the Consumer Information Center in your store, or click here to view a copy online.
MEAT PREPARATION
Tips for cutting the fat
- Before cooking, trim off excess fat from meat.
- Broil, bake, roast or grill rather than fry.
- Use water, broth, tomato juice or wine instead of oil to braise or stew.
- Marinate with wine, lemon or lime juice, flavored vinegars or nonfat vinaigrette dressing and eliminate or decrease the oil.
- Use cooking spray and a non-stick pan for browning and baking.
- Cool cooked products in the refrigerator and skim off the fat before reheating and serving.
COOKING
As a rule, meats should be cooked at low to moderate temperatures, about 300 - 325oF. This provides maximum tenderness and juiciness and reduces shrinkage. In general, the more tender cuts can be cooked by "dry heat" methods, such as roasting or broiling; the less tender cuts require "moist heat" methods, such as braising or stewing or must be tenderized or marinated before cooking. To be sure meat is cooked properly, use a meat thermometer. Insert the tip into the thickest part of the meat, avoiding fat or bone. Check for the appropriate internal temperature as follows:Medium-rare 145 degrees Farenheit
Medium 160 degrees Farenheit
Well-Done 170 degrees Farenheit
Ground Beef should always be cooked to at least 160° F. internal temperature. Color is not always indicative of doneness. Burgers can be pink inside but be cooked to a safe temperature. With patties your best indication is to use a quick response thermometer inserted sideways.
HOW MUCH TO BUY?
Boneless cuts of meat cost more per pound than cuts with bones. But cost per pound is not as important as cost per serving. Remember that boneless cuts generally yield more edible meat. Some pieces cut close to joints have very little meat and much bone. The bone does give flavor and may be used for stock. Decide which is a better value for you.SERVINGS PER POUND
Approx. No. Servings Per Pound*
| Meat with large amount of bone and/or fat | |
| 1 - 2 | Beef shoulder, short ribs, neck, breast and plate; pork spareribs; lamb rib roast |
| Meat with medium amount of bone and/or fat | |
| 2 - 2 1/2 | Beef brisket, chuck roast (arm or blade), rib roast, shank crosscuts and kidney; ham; pork loin and blade chops; lamb arm, loin and rib chops; veal breast and rib and loin chops |
| 2 1/3 - 3 | Beef bottom round, steaks (T-bone, porterhouse and sirloin), tongue and heart; pork center loin chop; lamb shoulder and leg; veal arm, shoulder, and rump roast |
| Boneless meat or small amount of bone and/or fat | |
| 3 - 3 1/2 | Beef flank, rib eye, round tip, tenderloin, top loin and top round; lamb loin roast |
| 3 1/2 - 4 | Beef eye round, ground beef, liver and brains; pork tenderloin; sausage; veal cutlet; luncheon meat |
USDA Agricuture Handbook No. 8-13, 1986
RETAIL CUTS OF MEAT
We label our meats primarily by their primal and retail cuts. The following charts will help you to choose the cuts that best meet your needs:- Beef
- Pork
*A serving is equivalent to 3 ounces. It takes about 4 oz. raw meat to provide 3 oz. cooked.
Next Page
