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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What is RD Exam Ready Podcast?
🎙 RD Exam Ready Podcast
Your show to becoming a Registered Dietitian—simplified and supported.
Welcome to the RD Exam Ready Podcast, where future Registered Dietitian Nutritionists (RDNs) get the tools, insights, and encouragement they need to pass the CDR Exam with confidence. Hosted by Zak Kaesberg, founder of RD Exam Ready and the Diet NPO Podcast, this show breaks down challenging exam topics, explores modern study techniques, and highlights the best resources to ensure you're truly exam-ready.