Prepare meat dishes

SITHCCC014
 Types of meats farmed
Beef/Veal Lamb Pork
Meat is Muscle
Muscle fibres are made up of long, thin threads that are not
usually visible. In themselves, they are not strong enough to do
the work, so they are gathered in bundles similar to ropes. A
sheath of connective tissue holds the bundles together, adding
even greater strength. Muscle fibres split easily along the grain
but not across.
Meat obtains its colour from two sources:
•haemoglobin – the red pigment in blood that transports oxygen
around the body
•myoglobin – a reddish-brown protein that stores oxygen in the muscle.
Connective tissue
There are three types of tissue that can be described as connective tissue:

•collagen
•elastin
•reticulin
 Fat
There are three types of fat that naturally occur in meat:
•subcutaneous – fat that is under the skin and surrounds the
muscle groups
•intermuscular – fat that is in-between muscles
•intramuscular – fat that is inside the muscle (marbling).
 Meat toughness
Factors that can cause a beast to be tough include:
•genetics
•adrenaline caused by fear or stress
•feed and environment
•age and sex of the animal
•muscle type
•fat content
•Cold shortening is the result of the rapid chilling of carcasses
immediately after slaughter, before the glycogen in the muscle has
been converted to lactic acid. This will cause the meat to stiffen and
can’t be reversed naturally
 Meat tenderising
Meat ageing (wet or dry)
Achilles hanging / Tender stretching (hanging)
Hammering and mechanical tenderising
Electrical stimulation
Chemical tenderising
Marinating
 Storage
There are several methods of preservation that improve the storage life of meat:
•Canning (Corned beef, Spam)
•Dehydrating (Jerky, Biltong, Dry aging)
•Smoking (Ham, Cabanas, Kassler)
•Dry curing (Prosciutto, Bresaola, Coppa)
•Wet curing (Pickled tongue, Sauerfleisch, Beef mouth)
•Sealing (cry-o-vac packaging)
•Refrigeration (applies to all fresh meats and meat products)
•Freezing (can be done to all products to enhance shelf life)
Equipment
 Quality
The peak regulatory industry body in Australia is the Australian
Meat Industry Council.
Other influential organisations are:
•Meat & Livestock Australia
•the Australian Meat Processor Corporation
•Australian Pork Limited
•Department of Agriculture.
Labelling
Labelling from the wholesale butcher needs to incorporate the following items:
•bone-in or boneless and species type
•country of origin
•carcass age and sex
•primal cut description
•the minimum/maximum weight
•packaging type
•a barcode
•‘packed on’ date
•‘best before’ date
Specifications for ordering
These are the precise instructions for the product and its
delivery when ordering to ensure the correct product arrives –
and that it is best suited for your uses – in the right amount and
condition, and arrives safely to industry standards. When
ordering, the more information about each specific item you
give, the less chance of orders being incorrect.
 Cuts
The main classifications of meat cuts are as follows:
•Carcass
•Side
•Quarter
•Primary or primal cuts
•Secondary cuts
•Restaurant cuts
•Portion cuts
 Nutrition of meats
The good: The bad:
•Low in sodium (high blood pressure) • Very high in cholesterol
•Riboflavin (migraine prevention)
•Niacin (functions in the digestive system, skin and nervous
system)
•Zinc(cell division, cell growth, wound healing, and the
breakdown of carbohydrates. Smell and taste sense)
•Protein (muscle growth)
•Vitamin C, B12 ( eyesight, stabilizes immune system)
•Iron (blood building)
•Phosphorus ( brain function, detoxing, strong bones)
•Copper(immune function, disease prevention-cardio)
•Selenium (anti oxidant preventing cell damage)
Wastage
Some types of offcuts, such as lymph nodes and blood vessels, cannot be used and
must be discarded.

Wastage can be reduced through various means.

-bones, cartilage and sinew can be used to make stocks and sauces
-small offcuts can be used to produce minced meat for burgers, sausages or farces
-larger offcuts can be transformed into stews, pie fillings
-by products also can result in fantastic specials on menus
 Beef
Beef is the culinary name for meat from cattle. Beef can be harvested from
Limousine Cattle
Bulls adult male which still has testicles intact

Steers adult male which has been castrated

Heifers A young cow before she has had her first calf
Simmental Cattle
Black Angus
Calf young cattle before or at point of weaning

Its acceptability as a food source varies in different parts of the world

Highland Cattle
Processed cattle
Primal beef cuts
BEEF
 Methods of cookery
*Consuming raw or undercooked meats may increase risk of foodborne illness 

Grilling and Broiling are very similar in that food is cooked directly with high heat. But broiling is usually
done in an oven with overhead heat, while grilling is done by heating the food from below. Grilling is
generally done outdoors, although some modern kitchens include a countertop grill with an exhaust
system.
Roasting is a dry heat cooking method often used for large, tender beef cuts.
Braising usually involves searing a whole piece of meat on high heat, then cooking it in a flavorful liquid.
Less tender cuts are often prepared this way to produce rich flavor and tender texture.
Stewing is an easy way to prepare a delicious meal in a pot. It usually begins with searing pieces or cubes of
meat on high heat. Then add vegetables and other ingredients, cover, and cook at lower heat on the stove
top or in the oven until meat is tender.
Pan-Frying (sautéing) uses moderate heat to keep the meat sizzling without burning, creating a flavorful
browned crust that seals the natural juices inside.
Stir-Frying is similar to pan-frying except it usually includes vegetables or other ingredients along with the
meat. The foundation of a great stir-fry is high heat and strips of meat cut across the grain into even
thickness.
Keeping It Tender
Sear meat in small batches, to maintain a dry pan and prevent stewing in the accumulating
juices.
Don’t turn steaks too often or use heat that’s too low, as meat will stew and toughen without
sealing in juices.
Use tongs to turn meat; a fork will puncture the meat and allow juices to escape.
Test meat by pressing with blunt tongs; cutting with a knife lets juices escape and causes
dryness.
Allow steaks and roasts to rest a few minutes before slicing, to keep juices inside.
How Do I Know When My Australian
Beef is Cooked?
Australian Beef can be served from rare to well-done, depending on your taste.
Test a steak for doneness by simply prodding the beef with blunt tongs. When it has a springy
but firm texture and is moderately juicy, the beef is done. The firmer the feel of the meat, the
more well-done it is. Rare will feel very soft, medium will feel a little firmer and well-done will
feel very firm.
The best way to determine the doneness of a roast is with a meat thermometer, which can be
purchased from most houseware stores. Insert the thermometer at the start of cooking, leaving
it in throughout. When the estimated time is up, check the temperature.  
 Cook the Perfect Steak
Ways to test your steak
How Long to Cook a Roast
Suggested Roasting Times per pound (500 grams) 
 
Oven Temp Rare Medium Well Done

Beef roast cuts such 400°F (200°C) 15–20 minutes 20–25 minutes 25–30 minutes
as Rib, Rib Eye, Tri
Tip, Tenderloin and
Sirloin
Halal Information
The Muslim consumer market is very important to the Australian meat industry. Australia has an Australian
Government Authorized Halal Program (AGAHP) which ensures high-quality product that is strictly Halal
("lawful" in Arabic). Australia is recognized as a world leader in Halal meat production.
For its success, the AGAHP relies heavily upon the involvement and expertise of various Islamic organizations.
These organizations are licensed to supervise, inspect and certify all Halal meat and meat products by the
Australian Quarantine Inspection Service (AQIS).
Halal meat processors must have a program which complies 100-percent with AGAHP guidelines. All Halal
meat processing facilities must submit to regular AGAHP inspections:
Processors may employ only registered Muslim slaughtermen.
Haram ("unlawful") meat may not be processed in the same area as Halal product.
Halal and non-Halal product must be adequately separated and identified at all times.
Equipment must be thoroughly cleaned and washed if it has been in contact with non-Halal meat.
Only genuine Halal products may be issued a Halal certificate, and only by recognized Islamic organizations.
Halal meat is identified by an official stamp on carcasses or products in a carton.
Halal meat must be described on the Meat Transfer Certificate used by export companies when transported
between export establishments.
Halal meat for final export receives an official Halal meat certificate signed by both AQIS and a recognized
Islamic Council representative.
 Selecting Beef Cuts for ROASTING
Roasting is a dry heat cooking method often used for large, tender beef cuts. Cuts that are delicious when
roasted include:
Rump Roast
Sirloin Roast
Fillet/Tenderloin Roast
Eye Round Roast
Blade Roast
Topside Roast
Round Roast
Oyster Blade Roast
Standing Rib Roast
Silverside (uncorned) Roast
Rolled Roast
 Selecting Beef Cuts for PAN-FRYING
Pan-frying uses moderate heat to sear but not burn the meat, creating a flavorful browned crust. Cuts
that are well suited to pan-frying are:
Fillet/Tenderloin Steak
Rib Eye/Scotch Fillet
Sirloin Steak/Porterhouse/New York Steak
T-Bone Steak
Rump Steak
Round Steak
Blade Steak
Oyster Blade Steak
Silverside Sandwich Steaks
Minced/Ground for Burgers
Selecting Beef Cuts for STIR-FRYING
Stir-frying is similar to pan-frying but involves constant movement over high heat and usually
includes vegetables or other ingredients along with the meat. The foundation of a great stir-fry is
strips of meat cut across the grain into even thickness. They can be cut from:
Rib Eye/Scotch Fillet
Fillet/Tenderloin
Sirloin/Porterhouse/New York
Rump
Boneless Blade
Round
Oyster Blade
Topside Steaks
Selecting Beef Cuts for BRAISING
Braising usually involves searing the meat on high heat, then cooking it in a flavorful liquid. Less tender cuts are often prepared this
way to produce rich flavor and tender texture. Examples of cuts well suited to braising are:
Chuck
Topside
Shins/Shanks – Bone in, osso bucco
Shins/Shanks – Boneless
Blade
Brisket
Round
Silverside (uncorned)
Skirt
Oxtail
Beef Spare Ribs
Cubes
Selecting Beef Cuts for GRILLING OR BROILING
Grilling and broiling are very similar in that food is cooked directly with high heat. Broiling is usually done in an oven
with overhead heat, while grilling is done by heating the food from below. Grilling is generally done outdoors, although
some modern kitchens include a countertop grill with an exhaust system. Examples of cuts that are well suited to
grilling or broiling are:
Fillet/Tenderloin Steak
Rib Eye/Scotch Fillet
Sirloin Steak/Porterhouse/New York Steak
T-Bone Steak
Rump Steak
Round Steak
Blade Steak
Oyster Blade Steak
Silverside Sandwich Steaks
Minced/Ground for Burgers
Nutrient composition (per 100g) of commonly consumed raw white and red lean meat and fish

Skinless
Nutrients Lean Beef1,3  Lean Lamb1,2  Chicken5,6  Lean Pork5,6  Fresh Fish5,6 

Energy (kJ) 527 596 564 504 742

Protein (g) 22.7 22.0 19.3 21.3 27.4

Total Fat (g) 3.8 6.0 6.4 3.9 6.8

Total Omega 3 (g) 0.11 0.16 0.06 0.04 0.2

Iron (mg) 2.0 2.2 0.9 1.0 1.0

Zinc (mg) 4.2 3.7 1.6 2.1 0.5

Riboflavin (mg) 0.15 0.23 0.13 0.20 0.1

Vitamin B12 1.1 1.1 0.4 0.7 1.0
(mcg)
Veal
 Veal and the cruelty behind it.

In Australia, veal is the meat produced from dairy calves weighing less than 70kg or beef calves
(vealers/weaners) weighing up to 150kg.
The production of veal has long been considered as cruel because it has typically involved removing
newborns from their dairy-cow mothers soon after birth and restricting them to muscle
development, thereby keeping their flesh tender; it also prevents normal social development.
To produce “white veal,” the calves are fed only a milk formula, so their flesh remains pale (due to
lack of iron, which causes anemia), and then slaughtered, usually around four or five months of age.
Some calves are slaughtered at just a few weeks of age (bob veal).
LIGHT VEAL < 40kg / LIGHT VEAL 40.1 -70kg

Has no evidence of eruption of permanent incisor teeth

Weighs no more than 150kg
LIGHT VEAL
LIGHT VEAL (BOBBY)
Weighing no more than 40kg (HSCW)
LIGHT VEAL
Weighing no more than 70kg (HSCW)
Veal colour (refer AUS-MEAT Veal meat colour standards)
 VEAL 70.1 -150 kg

• Weighing 70.1kg to 150kg (HSCW)

• Veal meat colour (refer AUS-MEAT
Veal colour standards)
 Pork

Berkshire Pig
Black Pig

Large White Pig

Mangalica Pig
Pork
Pork, hogs or swine are all names
for pigs whose meat we consume,
but we go further and name the
types of pig according to their sex
and age:
• Suckling
• Boar
• Barrow(castrated)
• Gilt (young female, not litter)
• Sow
Pork
 PORK CLASSIFICATION
Pork, hogs or swine are all names for pigs whose meat we consume, but we go further and
name the types of pig according to their sex and age:
Suckling pig – an unweaned pig still drinking its mother’s milk, carcass weight 3.5–9 kg
Boar – uncastrated male
Barrow – castrated male
Gilt – maiden (sexually immature female)
Sow – female pig that has borne young.
Wild pigs are cut up and handled in the same fashion as domesticated animals but are classified
as game animals.
 LAMB

Persian

Merino

Dorset Horn
Dorper
lamb and mutton
Lamb (ovine) is the meat from
young sheep and has a
characteristic and delicate
flavour.
• Lamb
• Hogget
• Mutton
• Baby lamb
• Spring lamb
• Sucker lamb
 LAMB

OVINE -- animals of the species family Ovis Aries, which includes Lamb, Hogget and Mutton.
LAMB -- A female ovine or a castrated or non-castrated male ovine with a dentition range of 0
adult incisors. In male lambs there must be no sign of Secondary Sexual Characteristics. The
approximate age of lamb in Australia is 12 months.
HOGGET -- A female ovine or a castrated or non-castrated male ovine with 1 but no more than 2
permanent incisors. A lamb becomes a hogget when the 1st permanent tooth appears (between
the ages of 10-18 months). No evidence of Secondary Sexual Characteristics must exist in males.
MUTTON -- A female ovine or a castrated or non-castrated male ovine with 1-8 permanent (adult)
incisor teeth. Mutton is over 10 months of age- with the second permanent teeth. In male mutton
there must be no sign of Secondary Sexual Characteristics.
Category classification in Australia is based on dentition (the eruption of permanent or adult teeth)
Types of game meats or wild hunted
game – either native or introduced species
Age and quality points
of furred game
Small (indicators of age)
-Teeth
-Feet
-Ears
Large (important factors)
-Time of year
-Antlers
preparation techniques
Basic preparation of small furred game
-skinning, boning, trimming, portioning, larding, barding, marinating

Basic preparation of large furred game:

-skinning, boning, trimming, portioning, larding, barding, marinating, brining, curing,
smoking
Specialty meats or fancy meats or offal
•offal or fancy meats – for example, organs,
intestines and specialised cuts.
Offal and specialty meats
The term ‘offal’ refers to certain internal organs
and other parts of an animal that should not be
confused with the flesh (meat) of an animal.
‘Specialty meats’ cover the meat, cartilage,
connective tissue, skin, bone and fat parts of the
animal that are not organs, yet can be cooked with
various methods to produce good-quality dishes.
Specialty meats are a subcategory of offal.
 Storage of offal
When storing any offal, it is important to remember that
because these are organs and parts of the body, blood may
be retained inside them. Ensure that offal is stored in deep
containers with a filter tray or absorbent paper underneath
to soak or easily remove discarded fluids and blood.
Refrigeration temperatures can be adjusted to as low as
−1°Celsius.
Basic types of offal
Liver • Caul
Kidney • Intestines
Sweetbreads • Necks, tailbone, tails and
feet, hooves or trotters
Brains • Cheeks, shins and tongues
Lungs (lights) • Head, ears and nose
Bone marrow
Heart
Tripe