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Maine Department of Agriculture, Conservation and Forestry Division of Quality Assurance and Regulations 28 State House Station Augusta, Maine 043330028 Phone: 2072873841 Fax: 2072875576 State Relay:

How to fill out red meat and poultry

How to fill out red meat and poultry?

1. Before handling any red meat or poultry, make sure to wash your hands thoroughly with soap and warm water to prevent cross-contamination.
2. Start by removing any packaging or wrapping from the meat or poultry, and place it on a clean cutting board.
3. If the meat or poultry is still frozen, defrost it in the refrigerator or using the defrost function on your microwave.
4. Once defrosted, use a sharp knife to trim off any excess fat or gristle from the meat or poultry.
5. If desired, marinate the meat or poultry in your preferred marinade for enhanced flavor. Place it in a resealable plastic bag or a shallow dish and refrigerate for a few hours or overnight.
6. When ready to cook, preheat your grill, oven, or stovetop to the appropriate temperature.
7. Season the meat or poultry with your desired spices, herbs, or rubs, ensuring even coverage on all sides.
8. Place the meat or poultry on the grill or in a hot pan, and cook it according to your preferred level of doneness. Follow recommended cooking times and temperatures for each type of meat or poultry to ensure food safety.
9. Use a meat thermometer to check the internal temperature of the meat or poultry. Beef, veal, and lamb should reach an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well done. Poultry should reach an internal temperature of 165°F (74°C).
10. Once the meat or poultry is cooked to your liking, remove it from the heat source and allow it to rest for a few minutes before slicing or serving. This allows the juices to redistribute, resulting in a moister and more flavorful final dish.

Who needs red meat and poultry?

1. Red meat and poultry are excellent sources of protein, making them essential for individuals who require a high-protein diet. This includes athletes, bodybuilders, and individuals recovering from injuries or surgeries.
2. Red meat and poultry are rich in iron, which is vital for the production of healthy red blood cells. Those who suffer from iron deficiency anemia or have higher iron requirements, such as pregnant women, can benefit from consuming red meat and poultry.
3. Both red meat and poultry contain essential vitamins and minerals, including B vitamins, zinc, and selenium. These nutrients play important roles in overall health and well-being. Individuals with specific dietary needs or deficiencies may benefit from incorporating red meat and poultry into their diet.
4. Red meat and poultry can be part of a balanced diet for individuals looking to build or maintain muscle mass. The amino acids found in these animal protein sources are important for muscle repair and growth.
5. Red meat and poultry can provide a satisfying and flavorful option for those following specific dietary preferences or restrictions, such as the ketogenic diet or paleo diet, which prioritize high protein and low-carbohydrate intake.

Remember that individual dietary needs and preferences may vary, and it is always best to consult with a healthcare professional or registered dietitian for personalized nutrition advice.

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