KINDS OF MEAT - Smoking, curing, salting, adding chemical

preservatives
Pork - It is done to preserve the meat, modify its flavor
- Pigs or color, or improve its tenderness, juiciness, or
- Most widely consumed around the world; eaten cohesiveness
either cured or cooked - Contains large amount of sodium
- Prized for its versatility, texture, and fat - Canned, cured, smoked
content, which lends a rich flavor to the meat
- High in cholesterol and saturated fat
KINDS OF MEAT CUTS
Beef
Tender Cuts
- Cows (adult females)
- Heifers (young females); Steers (castrated - Short Loin
males); Bulls (adult males) - Sirloin
- Contains high levels of saturated fat - Short Plate
- Related to cardiovascular disease and coronary - Rib
heart disease - T Bone
- Dry heat cooking method
Carabeef
Tough Cuts
- Carabao / Water Buffalo
- Even better than beef in terms of nutrition - Shoulder, neck, legs
- Brisket
Chevon
- Chuck
- Goats - Round
- Shank
Lamb / Mutton - Flank
- Lamb (young sheep); Mutton (ewes / mature - Moist-heat cooking method
males & females) Conclusion:
- Rich in saturated fat
- can increase the risk for heart disease - Knowing whether the meat cuts are tough or
tender help you determine the right cooking
Venison method/process to use or follow
- Deer - Knowing the various kinds of meat, meat cuts,
- Similar to beef and mutton in flavor and their market forms will help you select
- Richer and bolder dishes that are appropriate for specific kinds of
- Low in fat and cholesterol people and various occasions. Moreover,
knowing the various meat cuts help you
determine the appropriate cooking methods. All
these contribute to the success in the cooking
MARKET FORMS
party
Fresh

- Newly slaughtered, butchered

- not preserved SELECTING, HANDLING, AND
- should always feel firm STORING MEAT
Frozen - Ensure that meat is safe for consumption
- Makes quality dishes
- Meet that has been kept in the freezer at -17
degrees C or 0 degrees F
- Slows down and prevents the growth of Selecting and Purchasing Meat
microorganisms that cause the food to spoil
- Know the different cuts of meat and which ones
Processed are tough and tender
- Pay attention to the characteristics of meat:
- Preserved through various food preservation  Fine grain
methods  One or few muscle groups within a
single cut
 Small amount of connective tissues
 - Must have a bright color and no discoloration - Refrigerator temp:
- Grain is tight and uniform; broken, lose, or  4 degrees Celsius or lower
uneven grain is a sign of poor quality - Freezer temp:
- Buy cuts of meat that are well-butchered  Below freezing point (0 degrees to -20
 no ragged edges degrees Celsius) at all times
 uneven sections - Stored cured meat
- Frozen meat and meat products  Cool
 Choose packages that aren’t torn or  Dry area
broken - Cured raw meat
 No signs of freezer damage  Refrigerator or frozen
- Canned meat
 Avoid dented, bulging leaking cans
- Ground meat
 Select leaner varieties
- Pork
 Light pink in color
 Fat is white
 Bone is pinkish
 Fine-grained
- Beef / Veal
 Meat is red
 Fat is creamy white
 Fine-grained
- Lamb / Mutton
 Lamb is pink
 Fat is white
 Mutton – darker pink

Handling and Storing Meat

 - Meat can be preserved by storing them at: Tenderness of meat determines its quality
 Cold temp between 0 – 5 degrees C
- Cook using moist-heat methods or slow cooking
(chilling)
method
 Between 0 to -20 degrees C (freezing)
- Grind or chop meat before cooking
 Cooking them at temperatures between
- Use meat tenderizer
60 – 100 degrees C
- Choose lean cuts of meat
Note:

- It is important to know how to properly select, Doneness

handle, and store meat properly in order to
- Determined by:
make quality dishes and to ensure that the food
1. Taking temp using thermometer
is safe for consumption
2. Looking at changes of meat color
3. Touching and applying little pressure on
meat
MEAT PREPARATION - Raw meat (125 degrees F)
Wet Marinating - Medium rare (135 degrees F)
- Medium (145 degrees F)
- Soaking meat and other food items in a flavorful - Medium well (150 degrees F)
liquid called MARINADE - Well (160 degrees F)
- Lemon, vinegar, red wine, herbs, spices
- Tenderizes meat
- Enhance flavor Seasoning / Flavorings

- Must enhance and not overpower the natural

Dry Marinating flavor of meat

- Applying herbs and/or spices all over the

surface of the meat Removing meat few minutes before the recommended
- Salt, rosemary, ginger, onions time
- Enhances flavor - The meat still cooks even when it’s removed
- Tenderizes meat from heat especially when cooking in an oven
- Guarantees meat won’t be overcooked
Jacquarding

- Meat is pierced with needles attached on a Let cooked meat sit for 5 – 10 minutes on a cutting
stamp-like device to make it tender board
- Enhances flavor - Allow the juices that flowed to the center
- Tenderizes meat during the cooking process to redistribute
- This makes the entire meat moist
Barding

- Cover meat (particularly tender) with slices of Right cooking method

bacon or pork backfat Moist-Heat:
- Enhances flavor and moisture
- Cooking food using liquid or steam
- Useful for making tough cuts at meat tender
Larding especially cooking slowly for a long time
- Inserting small strips of pork fat or bacon in  Poaching
meat using a Larding Needle  Simmering
- Enhances flavor and moisture  Boiling
 Steaming
 Stewing
COOKING MEAT PRINCIPLES  Blanching

- Internal temp: 74 degrees Celsius

- ROASTING: set oven at 175 degrees Celsius
- Checking using a thermometer
Dry Cooking:

- Use of high heat to cook food either from below

or above
- Heat is transferred to food through the use of
air, metal, fat/oil, or radiation
 Roasting
 Baking
 Pan-frying
 Broiling
 Grilling
 Searing
 Sauteeing
 Barbecuing
 Deep-frying
 Shallow-frying
 Stir-frying

MEAT PRESENTATION