What is a type of meat primarily served in dining facilities?

Fresh (frozen) meat is primarily served in dining facilities because it plays a significant role in meeting the nutritional needs of soldiers while ensuring food quality and safety. This type of meat provides essential proteins and nutrients that are crucial for maintaining the health and physical readiness of military personnel.

Using fresh (frozen) meat allows for flexibility in meal planning and preparation, enabling food service personnel to create a range of dishes that cater to diverse tastes while adhering to dietary guidelines. This category includes meats that may be quickly thawed and prepared, ensuring optimal freshness and flavor in meals served at dining facilities.

Moreover, these facilities are equipped to handle and store fresh (frozen) meats properly, which is vital in preventing foodborne illnesses. This adherence to food safety practices is a key component of the Army Food Service Program, which emphasizes the importance of serving food that is both nutritious and safe to consume.