Basics About Beef - the Oklahoma Club Calf Association

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2 TABLE OF CONTENTS PAGE NUTRITION 3-5 BUYING BEEF 6-11 BEEF CUTS CHART 12-13 FOOD SAFETY INFORMATION 14 DRY HEAT COOKING METHODS 15-16 MOIST HEAT COOKING METHODS 17 TIMETABLES 18-19 TENDERIZING 20 MICROWAVE BEEF PRODUCTS 21 CARVING 22 THE PRICE OF BEEF 23 CROSSWORD PUZZLE 24 This booklet is all about beef. The information is designed to help you get the most value when you buy beef and to show you how to prepare beef to enhance the tenderness and f lavor. But why should you choose beef in the first place? The most important reasons are to obtain many of the key nutrients needed by your body and to enjoy its taste.
NUTRITION About 50 separate nutrients are essential to health, and no single food contains them all. Vitamin B 12 , for instance, is found in beef, which isn’t a good source of vitamin C. On the other hand, oranges contain vitamin C, but no vitamin B 12 . For this reason, dietitians and health advisors recommend we consume a wide variety of foods from the different food groups every day. One type of food can’t do the job alone, and extra amounts of one nutrient can’t make up for too little of another. To help you choose the right variety and amounts, food guides have been developed. The Food Guide Pyramid is one such guide. It illustrates the research-based food guidance system developed by the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS). The Pyramid presents a general guide to choosing a healthful diet. It recommends eating a variety of foods for essential nutrients and appropriate amounts of calories to maintain or improve body weight. The Pyramid emphasizes foods from the five major food groups (grains, fruits, vegetables, meats and dairy products). Each of these food groups provides some, but not all, of the essential nutrients. Foods in one group cannot totally replace those in another. No one food group is more important than another — all are necessary for good health. Today, in America, we continue to hear concerns about obesity as it relates to public health. At the same time, Americans are not meeting their needs for many important nutrients. These facts point out the need to not only consume foods from each food group, but also choose foods within each food group that provide the most nutrients for calories. We all must balance the calories we eat with the calories we expend. At the same time we consume foods which contain different amounts and combinations of nutrients. Naturally nutrient-rich foods are those foods that give more and greater amounts of nutrients than other foods in the same food group. For good health, choose naturally nutrient-rich foods first to make the best use of your calories. You can then choose other less nutrient-rich foods as long as you stay within your caloric allowance. The Meat Group is an important component of the Food Guide Pyramid because it contributes to the Daily Value (DV) of many key nutrients, like protein, iron, zinc, and many B-vitamins. The DV for a nutrient refers to the amount most teens and adults should eat each day. The value (recommended amount) is based on a person who eats about 2000 calories each day. The DV is approximate because the exact amount each person needs varies with age, gender and activity level. The chart below lists the Daily Value of many essential nutrients found in the meat group. Daily Values (DVs) for Some Key Nutrients Protein Niacin (B 3 ) Vitamin B 6 Vitamin B 12 Iron Zinc 50 grams 20 milligrams 2.0 milligrams 6.0 micrograms 18 milligrams 15 milligrams Beef is one of the most naturally nutrient-rich foods in the meat group because it provides a high percentage of the Daily Value of many of these nutrients. A gram is about one-thirtieth of an ounce and weighs about the same as a paper clip. A milligram is one-thousandth of a gram. A microgram is one-millionth of a gram. 3
Page 1: BASICS ABOUT 38 I N S P U.S. ' D '
Page 5 and 6: The chart at the right is based on
Page 7 and 8: OTHER NAMES INDICATING BEEF QUALITY
Page 9 and 10: UNSCRAMBLE THE STATEMENTS Unscrambl
Page 11 and 12: 11 The amount of leanness guides yo
Page 13 and 14: Chuck 7-Bone Pot Roast Braise Chuck
Page 15 and 16: DRY AND MOIST HEAT COOKING METHODS
Page 17 and 18: MOIST HEAT METHODS FOR LESS TENDER
Page 19 and 20: DRY HEAT DRY HEAT DRY HEAT MOIST HE
Page 21 and 22: MICROWAVE BEEF PRODUCTS In the past
Page 23 and 24: THE PRICE OF BEEF SUPPLY AND DEMAND
Page 25: Basics About Beef Answers to Games/

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