Food for Today ©2010

Chapter 34: Meat

Chapter Summary

Meat is made up of muscle, connective tissue, and fat. It provides many nutrients. There are several types and cuts of meat. Meat is inspected for wholesomeness and graded for quality. Some cuts of meat or more tender than others. In addition to meat cuts, there are ground meats, variety meats, processed meats, and convenience forms of meat. Meat should be bought carefully and stored properly. Cooking affects meat in several ways. There are basic steps to prepare meat for cooking. For safety reasons, it is important to check meat for doneness. Meat can be cooked using a variety of methods.