Poultry and Meat

Flashcards about Poultry and Meat

Poultry

Large domestic birds that are raised for human consumption including chickens, ducks, turkey, and geese.

Chicken

The most sustainable choice out of all meats, especially free-range chickens.

Muscle Tissue Composition

72% water, 20% protein, 7% fat, 1% minerals

Cornish Hen

5-6 week old bird, cooking method: Dry Heat- roast or grill

Broiler

6-8 weeks old with tender, smooth skin, cooking method: Dry Heat- any cooking method

Broiler or Fryer Duck

Younger than 8 weeks, cooking method: Dry Heat-roast, sear, confit

Roaster Duckling

Younger than 6 weeks with a bill that is just starting to harden, cooking method: Dry Heat- roast, sear, confit

Mature Duck

Older than 6 months old with tougher flesh, cooking method: Dry Heat- roast, sear, confit

Turkey

Relatively low-fat and contains mostly white meat.

Domesticated Turkey

Made up of 70% breast meat as they are bred that way. Have water or brine injected into meat to make it more moist. Cooking Methods: braised, roasted, grilled, fried, boiled, broiled, barbecued

Wild Turkey

Leaner meat, the birds can fly, unlike the domesticated turkey. Dryer meat. Cooking Methods: Roasted, deep fried.

Beltsville or Fryer-roaster Turkey

The smallest type of turkey with an average weight of 5-9 lbs.

Hen

Female turkey, Average weight 8-16 lbs.

Tom

Male turkey, Up to 24 lbs.

Thigh

Dark meat portion and one of the cheapest. Are flavorful and require longer cooking time.

Wing

Includes two parts: the drumette, which looks like a smaller drumstick with white meat, and the flat, which contains tender white meat.

Breast

Lean, white meat, each whole chicken has one breast with 2 halves. Can be grilled, baked roasted, barbecued, boiled.

Foot

Often used to make chicken stock and bone broth as they have a lot of collagen. They are also popular in Chinese dishes and other parts of the world.

Breast Meat

Very lean, cooks faster than dark meat and is more conducive to high temperature, dry cooking methods such as grilling, sauteeing.

Thigh, Leg, and Wing Meat

Dark meat and has more connective tissue, therefore a longer cooking technique such as stewing and braising is used.

USDA grading

Ensures that cuts

Free Range Chicken

Chickens that have had "access to the outdoors."

Grades of Poultry

A, B, or C.

Handling Poultry

Always place poultry in plastic bags to keep juices from dripping onto other food items or leaking onto surfaces.

Storing Poultry

Store in refrigerator on platter in bottom drawer for 1-2 days at 38° to 40°F or lower.

Meat

The flesh of animals both domesticated and wild. Generally, made up of: 75 % water 20% protein 5% fat and trace amounts of carbohydrates.

Cattle

Meat of Steer

Beef

cattle over 1 year

Veal

cattle 16-18 weeks

Calf

cattle 14 weeks to 1 year

Pork

Meat of Swine

Sheep

hogs or pigs under 1 year

Lamb

younger than 14 months

Meat Products

muscle fibers, connective tissues, bones

Coarse textured meats

Have tough, large fibers and more connective tissue.

Smooth textured meats

have tender, small fibers and less connective tissue.

Meat Inspection Act (1906)

Requires that the meat is fit for consumption and that the animal did not have a disease.

3 standard grades of meat

USDA Prime, USDA Choice and USDA Select.

USDA Prime

Meat from young, well fed cattle. It has a lot of marbling and is usually sold to restaurants.

USDA Choice

Meat that is high quality but has less marbling than prime.

USDA Select

Meat that is leaner than prime and choice. It has less marbling which makes it less juicy and have less flavor.

Organic Animals

Have access to a pasture; All feed must be free of animal by-products and be organic; No antibiotics or growth hormones can be used; Living conditions must consider the health of the animal and its natural behavior.

Marbling

Intramuscular fat

URMIS system, each meat cut label contains three parts identifying:

the kind of meat, the primal (or wholesale) cut name, and the retail or consumer name.

Primal cut

Is a cut of meat that is initially separated from the carcass of an animal during butchering.

Chuck

shoulder area, known for pot roasts

Rib

known for rib-eye steaks and prime rib

Short loin or loin

known for T-bone steak

Sirloin

contains tender steaks

Round

the animal’s back leg

Shank

leg of the animal, one of the least tender cuts

Brisket

the animal’s chest, large and boneless

Plate

below the rib, for ground beef

Subprimal cut of meat

The primal cut divided into sections.

Pork

The meat of domesticated pigs.

Pork - high in:

Protein, Zinc, Iron, B Vitamins

Pigs that are slaughtered for pork are between

Between 7 and 12 months of age

Pork Primals

Leg/Fresh Ham, Loin, Shoulder/Picnic, Shoulder/ Boston Butt, Belly

Pork Loin - Portion Cuts

Loin chop, Baby back ribs, Tender loin, Rib chop

Pork Leg/Fresh Ham & Pork Belly - Portion Cuts

Boneless Ham, Bacon, St. Louis Style Spareribs, Ground Pork

Internal temperature for pork

145°F, 155°F for ground pork

Dry Methods for Cooking Pork

Grilling, Broiling ,Sautéing/Stir-Frying, Pan-broiling, Roasting

Wet Methods for Cooking Pork

Stewing & Braising

Cured Pork Products

Prosciutto, Salami, Capocollo, Bologna

The curing process

Adding some combination of salt, sugar and nitrates to preserve and flavor the meat.

Pig Grading

Pigs that have more fat than bone receive a higher grade (1 being the highest).

Factory Farming

Raising pigs indoors in confinement for maximum output.

Free Range

Pigs are able to roam outdoors and eat what is natural and provided to them.

Farrow-to-Finish

Raise the pigs from breeding to finishing and to market with a weight of around 285 lbs.

Farrow-to-Nursery

Breed sows and feeder pigs weighing about 50 lbs.

Farrow-to-Wean

Breed herds and raise pigs until they are weaned between 10 and 15 lbs.

Wean-to-Finish

Buy weaned pigs from farrow-to-wean farms and care and raise them until they are at an acceptable market weight.

Finishing

Purchase feeder pigs that weigh between 40 and 50 pounds and continue to raise the pigs until they reach market weight.