Meat

What is Meat?
Edible portion of the
animal
Muscle, fat, bone,
connective tissue, and
water
Cattle - beef and veal
Swine- pork
Sheep- lamb and mutton

Nutritional Value

Protein
Iron
B Vitamins
Fat- choose lean
cuts (round, loin)

Beef
Cattle 12-18
months of age.
Cherry red in color
creamy white fat
Steers (young male)
Heifers (young
female)

Beef
Largest carcass
Cut in 1/2 and then
1/4
Then cut into
wholesale cuts
easier handling
Then cut into retail
cuts- grocery store

Ground Beef
Not always
hamburger
Contains only the
fat ORIGINALLY
attached to the
meat before
grinding
Healthiest= 90%
lean

Veal
young beef (less
then 3 months)
Little fat=very
lean
Tender
Light pink,
delicate flavor

Pork

7-12 months=tender
Grayish- pink to light rose
Pork chops, Ham, bacon

Lamb
Less than a year=
tender
Yearling lamb= 1-2
yrs
Mutton over 2 yrs
Delicate flavor and
tender

Variety Meats
Edible parts of the
animal other than the
muscle
Inexpensive
The liver, heart,
tongue and kidneys.
Brains, intestines, tail,
feet, ears and snout.
Sweetbreads
Tripe
Chitterlings

Marinating
Marinade- soaking
meat in liquid
Need an acid to
tenderize the
connective tissue

Marbling
Flecks of fat
throughout
More marbling =
more juicy,
flavorful and
tender.
Higher grade

Maturity
Younger
animals =
more tender
Higher grade

Texture
Fine muscle
texture= higher
grade
Younger animals

Appearance
Refers to
color that is
characteristic
of that
animal

Storing Meat
Store sausage,
cured and fresh,
and cold cuts in
fridge. Use within a
few days

Principles of Cooking
Meat
Improved flavor

Easier to digest
Connective tissue = Elastin +
collagen
Elastin=
tough+elastic(cooking does
not soften it)
Collagen= also tough+elastic
(cooking softens it!)
Tender meats= little collagen
High Heat-Short cooking time

Tough meats= a lot of

collagen
Low heat-long cooking time

Cooking Meat
Cooking meat
softens the protein
Makes it more
tender

Break it down
Grinding
Marinating
Meat tenderizing

Temperature Control
cooking shrinks
meat
Cooking Losses=
fat, water, pan
drippings etc.
These affect
appearance and
eating quality.

Temperature Control
For tough cuts of meat
High temps shrinks
meat and makes hard
crust= tough and dry
Low temps= juicy,
flavorful, easier to
carve.
Never cook below 325=
bacteria

Cooking Temps
Use a meat
thermometer
Med rare= 145
Medium= 160
Well done= 170