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Wholesomeness...quality...nutritive
value...cost... convenience...and informative labeling
are some of the points to consider when making meat
purchase decisions.
Also
consider the amount of meat that can be stored in the
freezer, the amount of raw meat that can be used within
a few days of purchase, and the kinds of cuts and
quality preferred.
Wholesomeness
All
meat processed in plants which sell their products
across State lines must, under Federal law, be inspected
for wholesomeness by USDA's Food Safety and Inspection
Service. This mandatory inspection program is paid for
by tax dollars. Many States
operate their own inspection program for plants that
produce meat for sale within State lines. These programs
must be certified by USDA as equal to the Federal
program. Federal and State inspectors supervise the
cleanliness and operating procedures of meat packing and
processing plants to make sure meat is not contaminated
or adulterated.
Meat
that has passed Federal inspection for wholesomeness is
stamped with a round purple mark, "U.S. INSP'D
& P'S'D." The mark is put on carcasses and
major cuts, so it might not appear on such cuts as
roasts and steaks. However, meat that is packaged in an
inspected facility will have an inspection legend which
identifies the plant on the label.
Wholesomeness...quality...nutritive
value...cost... convenience...and informative labeling
are some of the points to consider when making meat
purchase decisions.
Also
consider the amount of meat that can be stored in the
freezer, the amount of raw meat that can be used within
a few days of purchase, and the kinds of cuts and
quality preferred.
Wholesomeness
All
meat processed in plants which sell their products
across State lines must, under Federal law, be inspected
for wholesomeness by USDA's Food Safety and Inspection
Service. This mandatory inspection program is paid for
by tax dollars. Many States
operate their own inspection program for plants that
produce meat for sale within State lines. These programs
must be certified by USDA as equal to the Federal
program. Federal and State inspectors supervise the
cleanliness and operating procedures of meat packing and
processing plants to make sure meat is not contaminated
or adulterated.
Meat
that has passed Federal inspection for wholesomeness is
stamped with a round purple mark, "U.S. INSP'D
& P'S'D." The mark is put on carcasses and
major cuts, so it might not appear on such cuts as
roasts and steaks. However, meat that is packaged in an
inspected facility will have an inspection legend which
identifies the plant on the label.

Labeling
for Safety
Meat
inspection procedures are designed to minimize the
likelihood of harmful bacteria being present in meat
products. However, some bacteria could be present and
could become a problem if the meat is not handled
properly. That's why it's important to handle meat
properly during storage and preparation. USDA requires
that safe handling and cooking instructions be put on
all packages of raw meat. This includes any meat product
not considered "ready to eat."

Processed
meat products that are considered
"ready-to-eat" -- such as hot dogs, luncheon
meats, or canned ham -- are also perishable. They should
be refrigerated and handled with care to prevent
spoilage.
Information
about meat inspection and safety should be directed to
USDA's Meat and Poultry Hotline. The national toll free
number is 800-535-4555. In the Washington, DC, area,
call (202) 720-3333.
Nutritive
Value
Meat
is a source of protein, niacin, vitamins B6 and B12,
iron, phosphorus, and zinc. Fat, saturated fat, and
cholesterol are also present in all meat; the amount
varies depending on the species, the cut of meat, and
the amount of marbling (fat) that is distributed within
the lean. Use the Nutrition Facts panel on each
individual product label to learn about the nutrient
content of that food and how it fits into an overall
daily diet. The Nutrition Facts panel must appear
on all processed meat products, while its use is
voluntary on single-ingredient raw meat.
Choose
a diet low in fat, saturated fat, and cholesterol to
help reduce the risk of getting certain diseases and to
help maintain a healthy weight. The Dietary Guidelines
for Americans suggests choosing a diet containing 30
percent or less of calories from fat, and less than 10
percent of calories from saturated fatty acids. Also,
some health authorities suggest that dietary cholesterol
be limited to an average of 300 milligrams or less per
day.
The
Food Guide Pyramid suggests 2 to 3 servings each day of
food from the meat group, the equivalent of 5 to 7
ounces of cooked lean meat, poultry, or fish. Count as a
serving 2 to 3 ounces of cooked lean meat, about the
size of an average hamburger or a deck of playing
cards.
Tips:
Buy
lean cuts of meat, those with less marbling (fat)
distributed within the lean. Most of the visible fat is
trimmed before meat is sold to consumers, and any
remaining visible fat can be trimmed off. Ground beef
can contain variable amounts of fat. To reduce fat in
cooked meats, broil, roast, bake, simmer, or microwave
meat rather than fry. Drain and discard any fat that
accumulates during cooking. Organ meats are high in
cholesterol and should only be eaten occasionally. When
you select cuts of meat with a higher fat content,
balance your fat intake by choosing other foods that are
low in fat.
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© 2007 Allied Services PROcutlery
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