Georgina Metcalf

Lab Report: Red Meat

Marbling is fat that is contained within the meat muscle that enhances flavor when cooked. Cuts
of meat with more marbling are considered higher quality because of the effect fat has on
retaining moisture in the meat.
USDA Prime contains the most amount of marbling, flavor, tenderness, and juiciness. This type
of meat is the priciest grade that is found in high class restaurants and select stores.
USDA choice contains less marbling then prime, but still contains lots of flavor, juiciness, and
tenderness. Found in higher quantities at markets.
USDA select is a leaner cut that has less marbling than prime or choice. This type has less flavor
and juiciness and is less expensive because of this.
Standard/Commercial grade is not sold in stores, because it is less tender and usually from older
cattle.
Utility/cutter/canner grades of meat are usually used for processed meat products.
The USDA has to perform inspections that guarantee wholesomeness on any meat that crosses
state lines, or entering the US through foreign commerce. USDA may offer meat producers a
service that grades their meat, but it is not a requirement.
Ground beef should be heated to at least 160 F. There isn’t an exact time to cook ground beef.
Steaks and burger temperature for doneness:
The temperature for rare cooked meat should read 140F internally with a thermometer. The
temperature for medium cooked meat should read 160F internally. The temperature for well-
done cooked meat should read 170F internally.
Brining helps trap moisture in the meat which leads to more tenderness. Marinating will
tenderize and flavor the meat by using acidic ingredients, herbs, and spices that coat the meats
surface. Marinades can also give a flavorful crusty surface when cooked.
Checking for connective tissue, cartilage, fat, and marbling would be ways in which you could
try and identify a cut of meat.
I was really surprised that the beyond burger we tasted in lab was very similar in texture to the
80/20 ground beef burger. The burgers were both moist and tender. The veggie burger tasted
surprisingly similar to the ground beef, but had had a slight earthy and smoky flavor that the
ground beef burgers did not contain. The grass fed 95/5 burger did not have the same texture as
the veggie burger because of its lower fat content. The beyond burger did contain a fat content
similar to the 80/20 ground beef burger so that is why the textures were similar.
Two cuts of meat that have a lot of connective tissue are brisket and chicken thighs. There are
two recipes below that utilize these cuts of meat.
Beef Brisket:
Jewish style braised brisket with onions and carrots
Ingredients
 6 pounds (2.75kg) whole beef brisket (see note)
 Kosher salt and freshly ground black pepper
 2 tablespoons (30ml) vegetable oil
 2 pounds yellow onions (1kg; about 5 medium), sliced 1/4 inch thick
 1 pound carrots (450g; about 6 medium), cut into large dice
 1/2 pound celery (225g; about 4 large ribs), cut into large dice
 6 medium cloves garlic
 1 cup (240ml) dry red wine
 1 (14-ounce; 400g) can whole peeled tomatoes, crushed by hand, with the juices
 1/3 cup (80ml) ketchup
 4 sprigs thyme
 2 bay leaves

https://www.seriouseats.com/jewish-braised-brisket-recipe
Chicken thighs
Filipino chicken adobo
CHICKEN AND MARINADE
▢750g / 1.5 lb chicken thigh fillets, boneless and skinless (5 - 6 pieces) (Note 1)
▢3 garlic cloves, minced
▢1/3 cup (85ml) soy sauce, ordinary all purpose or light (not dark soy sauce, Note 2)
▢1/3 cup + 2 tbsp white vinegar
▢4 bay leaves (fresh) or 3 dried
FOR COOKING
▢2 tbsp oil, separated (vegetable, canola or peanut)
▢3 garlic cloves, minced
▢1 small brown onion, diced
▢1 1/2 cups (375 ml) water
▢2 tbsp brown sugar
▢1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)
SERVING:
▢2 green onions/scallions, sliced (garnish)
https://www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/

Grilling is when foods are placed over direct high heat for a quicker amount of time. Barbequing
is when foods are cooked in a sauce in a lower heat for a longer amount of time.