Where’s the beef?
Selecting Meats For Your Baby
Prepare ANY meat by baking it. Some good cuts are:
Chicken: Breasts (higher in protein and lower in fat), Thighs/Legs (higher in iron and higher in fat)
Beef: Eye of Round Roast, Top Sirloin, Lean Fresh Ground beef
Pork: Tenderloins, Pork Loin Roast (boneless – center cut), Center Cut Pork Chops
Turkey: Breasts, Thighs, Legs, Ground (the same rules apply for white/dark turkey as chicken)
Veal: Any cut will suffice
Ham: While really pork, ham is not the same as eating pork tenderloin for example. A fresh home baked ham is the best.
Check all labels for sodium nitrite and salt content prior to purchasing!!
Freezing Time for Meat Purees
It is preferable to use the cubes within 1 month however, baby food meat cubes may be safely kept in the freezer for 3 months.
Should I add liquid to thin the purees BEFORE or AFTER I freeze the purees?
You may thin your purees either before or after freezing them. It really is an individual choice and is dependent on what you will be using as your liquid (previously frozen breast milk for example should never be refrozen!). Many parents find it easier to thin their purees and then freeze. When baby moves on to more texture, it may be easier to simply freeze the purees and then thin upon thawing if needed.
Salt and sugar are never needed when making baby food. Omit these items, preferably at ALL times, in your baby’s meals! Other spices such as cinnamon, garlic powder, pepper, etc. may be introduced as early as 7 months with your pediatrician’s consult.