Nutrient
Cuts
Labels
Cooking
Safety
100
Protein
What is the main nutrient found in beef?
100
Steak
Any piece of beef low enough in connective tissue that falls under the category of "fast-cooking" cuts.
100
Meat thermometer
Use this to cook to proper temperatures
100
3-5 days
The amount of time fresh uncooked meat can last in teh refrigerator
200
Marbling
The small flecks of fat that appear within the muscle tissue of meat
200
Cold Cuts
Processed sliced meat
200
Ingredients
Meat product must be listed in descending order of their presence
200
165 degrees Fahrenheit
Reheat leftovers to this temperature
200
Two hours
Cooked meats should not be left unrefrigerated for more than this time
300
5-6 1/2 ounces
Recommended daily allowance of meat for a typical teenager
300
Round
Basically consists of the back leg of the steer
300
Net Quantity
Information on units of measure, location, legibility and other details can be found here
300
160 Degrees Fahrenheit
Cook ground meats to this temperature
300
"Sell-By," "Use-By," or other expiration dates.
Do not buy food past this
400
Lean
Ground beef must have less than 10 grams of total fat and less than 4.5 grams of saturated fat per 3.5-ounce serving
400
Chuck
Hamburger meat comes from this cut of beef
400
Production Date/Lot
All meat products must label and it must appear on the immediate container of prepackaged meat products or on a tag attached to it.
400
140 °F or warmer
Hot food should be held at this temperature
400
Refrigerator, Microwave, Cool Water
Three ways to thaw meat
500
Connective Tissue
Protein material that binds muscle together into bundles
500
Prime
Top most flavorful cut of meat - restaurant quality
500
Color
This is not a reliable indicator of properly cooked meat
500
Cross-contamination
Process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
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