| Question |
Answer |
| Nutrients in Meat |
Protein, iron, B vitamins |
| Four types of meat |
Beef, veal, lamb, Pork |
| Cut of meat |
slice or portion from a specific part of the animal |
| Wholesale cut |
large sections or cuts of meat |
| Retail cuts |
smaller pieces of meat sold at stores |
| Marbling |
flecks of fat found throughout the muscle |
| Three grades of meat |
Prime, choice, select |
| Top grade of meat with marbling |
Prime |
| High quality of meat |
Choice |
| Meat with less fat and lower cost |
Select |
| Method of comparing cost of meat |
Cost per Serving |
| Serving of lean meat per pound |
3 to 4 servings |
| Servings of chops per pound |
2 to 3 servings |
| Lean meat |
meat with lower fat than other meats |
| Where meat should be stored in the refrigerator |
bottom or meat drawer |
| Tender cuts |
beef ribs, loin and sirloin, all cuts of pork, and ground meat |
| Less tender cuts |
beef chuck, stew meat, brisket, |
| Methods cooking less tender meat |
stew or braise |
| Methods of cooking tender cuts of meat |
broiling and roasting |
| Score |
make cuts partway through the meat. |
| Marinade |
soak meat in a mixture of acid and seasonings. |
