In this episode of the RD Exam Ready Podcast, Zak reviews the key concepts you need to know about meat, poultry, and fish for the RD Exam. You’ll walk through the physical and chemical properties of these foods, their nutrient content, and how structures like muscle, connective tissue, collagen, elastin, and marbling impact tenderness and cooking methods.

The episode also covers USDA inspection versus grading, beef and poultry grading systems, and the common cooking methods used for different cuts of meat and types of seafood. Zak explains when to use moist heat versus dry heat cooking and how tenderness, connective tissue, and fat content influence preparation methods. 

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