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