Meat case objectives:

1. Identify and select lean cuts of meats, poultry, and seafood
   
   
2. Identify a recommended portion size for meat, poultry and seafood
   
   
3. Learn how to cook lean cuts of meat healthfully

Objective 1: Identify and select lean cuts of meats, poultry, and seafood

•Review (“When You Choose Beef…”)

•Show examples of lean cuts of beef listed on handout

•Marbling is the fat that is in the fattier cuts of beef.  It is white and looks like it is swirled into the meat.  Although this makes the meat moist, you want to avoid meat that is heavily marbled because it is high in fat

•Fat on the outside of beef is easily trimmed and this will save you many fat grams

•The difference between lean and extra lean

•Lean has 10 grams of fat or less per 3.5 ounces and extra lean has 5 or less grams of fat per 3.5 ounce serving

•Use ground turkey breast in place of ground beef in recipes

•Make sure you look for turkey breast and not just ground turkey because there is about 7 grams of fat more in ground turkey than ground turkey breast

Best Pork Choices

•Tenderloin

•Center cut loin roast

•Loin chops

•Smoked loin chops

•95% fat-free ham

Best Fish Choices

•Fresh fish is usually expensive

•Buy canned tuna or salmon packed in water

•Buy frozen fish/shrimp

Objective 2: Identify a recommended portion size for meat, poultry and seafood

•Figure a 4-6 ounce raw portion per person

•Remind participants to refer to (What Counts as 1 Serving?) and (How Many Servings for You?)      

Objective 3: Learn how to cook lean cuts of meat healthfully

•Trim all visible fat and remove skin from poultry

•Remind participants that information about this subject is available on (When You Choose Beef…)