MEATS: COOKING & SERVING

INTRODUCTION TO COOKING METHODS:
There are many ways to cook meat, fish and poultry.
It is very important to use the correct cooking method for different cuts of meat.
Cooking methods use either dry or moist heat.

Type	Cooking Method	Description	Used for
Dry Heat	Roasting	Use an oven Cook uncovered	Top round Bottom round Rib roasts Whole chicken
	Grill	Cook over direct heat	Hamburgers Chicken breasts
	Broil	Cook by radiant heat (food is placed either below or between the heat source) Tender cuts of meat	Fish Poultry Meat
Moist Heat	Braising	Brown meat and then cook slowly in a liquid in a covered pan	Top round Bottom round Chuck roast Chicken
	Poaching	Poaching Immerse food in a hot liquid maintained at a simmering temperature	Fish Eggs out of the shell Fruit
	Stewing	Cook in a small amount of liquid that may be either boiling or simmering	Meat Poultry

PURCHASING BEEF
• Fresh beef (not vacuum-packed) is bright cherry red and will be firm and elastic to the touch.
• Vacuum-packaged beef will be dark red, even slightly purplish.
• Make sure the beef arrives sealed, if the seal is broken, reject the meat
• Vacuum-packaged beef may have an unusual odor because of no oxygen. The odor will disappear in 15-30 minutes after opening.

STORING BEEF
• Beef should be stored between 28-32°F.
• Beef will absorb odors.
• Unopened vacuum-packaged meat has a 21-day storage life in the refrigerator, once open the storage life is 2-3 days.
• Frozen beef may be stored for 6 months at 0°F.
• Thaw beef in the refrigerator for 15-24 hours before using.

TIPS FOR HANDLING GROUND BEEF:
• Use ground beef within 2 days of receipt or freeze for up to 4 months.
• Do not over mix ground beef - the texture will become firm and compact.

FACTORS TO CONSIDER WHEN CHOOSING A COOKING METHOD:
• Fat/moisture
• Connective tissue
• Texture
• Cut of meat
• What type of meat
• The relationship between time and temperature

INCREASING MEAT FLAVOR

	What it does	Use with
Marinades • Combine oil with an acid-based liquid (wine, vinegar, citrus juice). • Add herbs and garlic for extra flavor	• Increases flavor and tenderness • Breaks down connective tissue	Leaner cuts
Seasonings/Rubs • Combine dry spices and seasonings with crushed garlic & herbs • Add mustard or liquid seasoning to create a seasoned paste	• Increases flavor	Tender cuts
Chutneys, Salsas and Relishes	• Used as an accompaniment after cooking	All cuts

AFTER COOKING
• Allow the meat to rest for 20-30 minutes.
• If serving immediately, slice the meat, hold at or above 140°F.

FOOD SAFETY TIPS FOR PROPERLY HANDLING MEAT, FISH & POULTRY:
• Eliminate the possibility of cross-contamination.
• Store raw meat, fish and poultry below ready-to-eat and cooked foods.
• Store poultry on the lowest shelf.
• Use separate cutting boards for meat, fish, poultry and cooked products.
• Wash, rinse and sanitize cutting boards, knives and other utensils between use.
• Practice good personal hygiene, especially hand washing at all times.

Oher food safety guidelines

	Meat	Fish	Poultry
Receiving	At or below 41°F	At or below 41°F	At or below 41°F
Storing	At or below 41°F	At or below 41°F	At or below 41°F
Cooking	Roasts and steaks should be cooked to a minimum of 145°F Ground meats should be cooked to a minimum of 155°F	Cook to a minimum of 145°F	Cook to a minimum of 165°F
Serving	Hold at or above 140°F	Hold at or above 140°F	Hold at or above 140°F
Cooling	Store uncovered until at or below 41°F Store no more than 2” thick Divide large roasts into pieces no more than 4” thick	Store uncovered until at or below 41°F Store no more than 2” thick	Store uncovered until at or below 41°F Store no more than 2” thick Divide poultry into pieces no more than 4” thick


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