INTRODUCTION TO

MEAT
Meat is a term for the flesh of cattle (beef and veal),
sheep (lamb) and pigs (pork). Meat comprises water,
protein, fat, and various amounts of minerals and
vitamins.
Beef is divided into large sections called primal cuts. These
beef
primal cuts or primal are then broken down further into
individual steak and other retail cuts. A side of beef is literally
one side of the beef carcass that is split through the backbone.
Each side is then halved between the 12th and 13th ribs into
sections called the forequarter and hindquarter.
Beef is very popular and is used across the
globe. This meat is
obtained from cow and is one of the much
sought-after types of red meat.
Pork is divided into large sections called primal cuts. These
primal cuts
are then broken down further into individual retail cuts.
Pork is another choice, as far as meat types are concerned.
Pork is
derived from pig and is classified as red meat. However, this
meat is less fatty
than beef
Sheep meat is also a staple food in some
parts of the world and is
consumed in many regions. Sheep meat is
otherwise known as mutton (meat
of mature sheep) or lamb (immature sheep)
also classified as red meat.
Learning Outcome 1 Perform Mise’en Place
Composition of Meat
Structure of Meat
Basic Preparation Methods of Meat
4. Trimming
Reasons for trimming:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How
much fat you trim off will depend on the type of meat,
preference, and the cooking process to be used.
d. Remove as much gristles and sinews as possible.
Different kinds of meat and its source