The holiday season brings together family and friends and lots of good food. Planning a meal can sometimes feel like putting a jigsaw puzzle together. What to serve? Who can’t eat what? What to prepare ahead? How much to prepare? And when meat is the centerpiece of the meal, how much to purchase and prepare and how to prepare and for how long? The last two questions are often the biggest piece of the puzzle that consumers struggle with as they ponder the perfect, on-time meal.
Per the USDA, 2-3 ounces of meat, poultry, or fish (about the size of a deck of cards) is an adequate amount of protein for a meal and recommended for a healthy diet. The USDA recommendations translate to 1/4 to 1/3 pound of boneless* meat per serving, 1/3 to 1/2 pound of bone-in** meat, and 3/4 to 1 pound of boney*** meats and turkey per serving. A child’s serving is generally half of an adult serving. Also keep in mind to adjust for hearty or lite eaters, side dishes, desired leftovers and other food options served throughout the day. A handy meat calculator can be used to help determine how much meat to buy for a meal. The calculator gives options for beef, prime rib, pork, lamb, turkey, and roasted hog along with bone-in or boneless choices and the number of adults and children to be served. Another great resource for determining how much to prepare to avoid food waste is the Guesti-mator.
Roasting is the recommended method for cooking most meats. However, grilling, smoking, frying and sous vide are also personal preference options that may be appropriate for various types of meat. When roasting, a moderately low oven temperature of 325°F should be used to keep the meat tender and minimize moisture loss. The USDA does not recommend cooking meat and poultry at oven temperatures lower than 325 °F because these foods could remain in the “Danger Zone” (temperatures of 40° to 140°F) too long. Bacteria which may be present on these foods multiply rapidly at these temperatures. Boned and rolled meats require more cooking time per pound than bone-in cuts because it takes longer for the heat to penetrate through the solid meat. If buying ahead, refrigerate quickly and cook or freeze fresh poultry within 1-2 days and other fresh meats in 3-5 days. To prevent contamination, start preparations with clean hands and surfaces and do not wash the meat product.
The USDA has a wonderful meat roasting chart and preparation guide for preparing all types of meats that might be on the menu and a safe minimum temperature chart for fish, eggs, casseroles, and leftovers. Whatever the choice, start with fully thawed meat and use a food thermometer to determine when the meat has reached a safe temperature to assure that the meat is “perfect” and more importantly, perfectly safe. All raw meat should reach a minimum internal temperature, measured with a food thermometer, as indicated in the chart. The meat thermometer should be inserted into the center or thickest part of the meat; for poultry, the thermometer should be inserted into the innermost part of the thigh and wing and the thickest part of the breast. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. As a personal preference, consumers may choose to cook meat to higher temperatures.
Lastly, meat and poultry should be refrigerated within two hours of removing it from a heat source. Cooked meat can be safely kept in the refrigerator for 3 to 4 days in air-tight containers. Cooked meat should have a similar texture and smell as the day it was prepared. Signs that it’s spoiled include a slimy or mushy feel, a green tint, or a sour or rotten-egg smell. Cooked meats also freeze well. It is best to freeze meat within a day of cooking for optimal texture and taste; however, it can be frozen after three days and still freeze well and safely. While freezing can extend food indefinitely, it is best to consume it within 3–4 months as food can lose moisture and flavor when stored for longer times. Turkey freezes best in broth which helps to prevent moisture and flavor loss.
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*ground meat, stew meat, tenderloin, variety meats, roasts, hams, steaks and chops
**rib roasts, bone-in steaks and chops, roasts, and hams
***short ribs, spare ribs, shanks, hocks, poultry
