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Posts Tagged ‘Meat’

Are you starting to see these markets opening up in your area?  Farmers’ markets are a great place to get locally-grown vegetables, fruits, and other foods for you and your family.

As more and more locations open each year, it is important to follow basic food safety guidelines to ensure that the fresh food you are buying is safe.  Many markets have their own food safety rules, and vendors must comply with them, as well as any applicable government regulations.  However, it is a good idea to remember to use the guidelines.

Buying and preparing produce:

  • Select produce that is not damaged, bruised, or molded
  • Make sure fresh fruits and vegetables are bagged separately from your meat, poultry, and seafood products
  • Wash your hands for 20 seconds with warm water and soap before and after handling fresh produce
  • Wash produce thoroughly under running water before eating, cutting, or cooking
  • If you plan to peel the produce, you should still wash it first
  • Refrigerate any cut or peeled produce within 2 hours of preparation

Eggs

  • Make sure that eggs are properly chilled. The FDA requires that untreated shell eggs must be stored and displayed at 45 degrees Fahrenheit.
  • Before buying them, open the carton and make sure they are clean and not cracked

Meat and Poultry

  • Check to make sure the meat is kept in closed coolers or refrigerated to maintain cool temperatures
  • Keep meat and poultry separate from your other purchases so the raw juices do not come in contact with your other foods
  • Bring a cooler with ice or an insulated bag to keep your meat and poultry cool until you get home

Following these simple steps will help you keep your food and your family safe while supporting local growers in your area.

Sources:

Ohio State University Extension, http://ohioline.osu.edu/factsheet/HYG-5353

United States Department of Agriculture, http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index

U. S. Food and Drug Administration,

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index

Writer: Tammy Jones, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Pike County, jones.5640@osu.edu

Reviewer: Jenny Lobb, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Franklin County, lobb.3@osu.edu

 

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Do you have turkey left-overs from the big meal today? Instead of the usual ways to do leftovers try some of these ideas. First, plan to use the leftover turkey you have refrigerated within three to four days. If it is going to be longer, freeze the leftovers in freezer bags for later use. Remember when reheating leftovers we should always reheat to 165°F.

Below are some ideas and short recipes for using your leftover turkey meat:
• Turkey Stir-Fry – Cut up the turkey into small strips. Stir fry vegetables taco(fresh or frozen) your choice, until just tender and add the turkey pieces. Heat until 165°F or very hot. You can add herbs, low-sodium soy sauce, Teriyaki, or Asian stir-fry sauce for flavor. (Quick meal in 15 minutes.)
• Turkey Tacos – Cut up the turkey meat and reheat adding taco seasonings. Serve with beans, tomatoes, salsa, lettuce, lite shredded cheese and/or sour cream.
• Turkey Quesadillas – Cut up turkey meat and add to lite cheese on a tortilla. Heat until very hot and tortilla is lightly brown. fried rice
• Turkey Fried Rice – Cook a scrambled egg. Add cut up turkey, scrambled egg, frozen peas, cut up carrots and onions to leftover rice. Heat to 165° F and then add low-sodium soy sauce.
• White Turkey Chili is delicious. It has beans and a southwestern flavor. Try this recipe or other recipes for leftover turkey at University of Nebraska Extension website.
• Pizza – Start with a flatbread or a pizza crust. Add some tomato or pesto sauce, cut-up turkey and lots of chopped up vegetables. Top with some low-fat cheese and pop in the oven until the cheese melts about 15 to 20 minutes.
• Turkey Chow Mein has been a favorite with my family. Cut up the leftover turkey and add to Chow Mein vegetables. Heat until 165°F. Serve over hot cooked brown rice.

potato-soup-237760__180Have leftover mashed potatoes and turkey? Turn it into this Turkey Mashed Potato Soup.

Turkey leftovers can be delicious and nutritious. Leftovers can also make a fast and speedy dinner. If you are hunting for more healthy recipes try the USDA’s “What’s Cooking” website.

Author: Pat Brinkman, Extension Educator, Family and Consumer Sciences, Ohio State University Extension Fayette County
Reviewer: Susan Zies, Extension Educator, Family and Consumer Sciences, Ohio State University Wood County.

References:
Henneman, A. Recipes for Turning Turkey Leftovers into Planned-Overs
http://food.unl.edu/recipes-turningturkey-leftovers-planned-overs

Henneman, A. “Soup”er Soups from Turkey Leftovers, handout available online at
http://food.unl.edu/documents/turkey-soup-recipes.pdf

Tufts University, (2015). Make your leftovers healthier the second time around, Health & Nutrition Letter, November 2015, 33 (9) 1-3

United State Department of Agriculture (USDA), (2015). What Cooking! Website at http://www.whatscooking.fns.usda.gov/

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Have you wondered just how lean that piece of meat is?  When comparing ground meats do you get confused as to what may be the leanest?

As of March 1 fresh meat and poultry has to carry the Nutrition Facts label we see on other packaged goods.  Not all packages have to contain a label but the information has to be on a poster or in a brochure at the store.  However, all ground meats must be individually labeled.   You should be seeing Nutrition Facts for the most popular cuts of beef, chicken, lamb and pork.

These Nutrition Facts labels will make it easier to identify what meat and poultry items are the leanest.  The label has to include calories in a defined portion size, total fat, saturated fat, cholesterol, sodium, total carbohydrate and total protein.

The USDA’s rules use averages for the nutritional data.  Certain factors can make a difference in the nutritional data such as portion size, cooking method, grade of meat, and non-trimmed fat.

For most whole cuts of meat the nutritional facts are based on the three-ounce cooked portion.  However, shrinkage during cooking of some cuts of meat can make a big difference.  Ground meat labels are based on a four ounce raw portion which cooks down to about three ounces.

The cooking method can reduce the fat content of the meat, thus affecting the numbers.  The labels give the numbers for healthier cooking methods such as broiling, grilling, roasting on a rack and sautéing.

Grades of meat contain different amounts of fat marbling in the meat which affects the numbers.  Thus, you will see different numbers for meat from choice to select grades.  The Facts label assumes that all but one-eighth inch of fat has been trimmed away.  This may not be the case so the trimming the fat can save you in fat content and calories.

Understanding the labeling on ground meats will be easier.  The new label will include the lean and fat percentages by weight.  You will be able to check the saturated fat per serving to decide which ground meat is leaner.

When shopping look for these leaner cuts of meat:  eye round steak and roasts, sirloin steaks, ground beef that is 90% lean, pork tenderloin, skinless chicken and turkey breasts.  Make sure your portion size is not oversized.  A portion of meat is usually considered three ounces which is about the size of a deck of cards.  Happy Shopping!

References:

Tufts University, [2012].  No more meat mysteries, Health & Nutrition Letter,  The Friedman School of Nutrition Science and Policy, Tufts University, March 2012, #3(1)   3.

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