Cook Meat Cuts

Learning Outcome 2
Meat Dishes and Entrees
• In the classical menu, the term entrée refers to the
courses after the Grosse piece. Basically, entrees are
divided into cold entrees and hot entrees. Today,
however, the entrees are usually served as the main
dish with suitable vegetable and salad garnishes.
Four kinds of doneness in meat
• 1. Rare – when pressed with a finger, the meat is very soft with jelly
like texture.
• 2. Medium Rare – when pressed with a finger, meat feels springy and
resistant
• 3. Medium – when pressed with a finger, meat feels firm and there is
a definite resistance.
• 4. Well Done – when pressed with a finger the meat feels hard and
rough.
Nutrient Content of Meat
• 1. Protein – High-quality protein is the major constituent of meat after
water, accounting for about 20 percent of its weight. Meat contains 7
grams of protein per ounce.

• 2. Fat –content can vary widely, according to the grade of meat and its
cut.

• 3. Carbohydrates – Meat contains very little carbohydrates,

glycogen, found in liver and muscle tissue is present when the animal
• 4. Vitamins – Meat is an excellent source of certain B vitamins –
thiamin (B., riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin
and some folate. Niacin is obtained from tryptophan, an amino acid
plentiful in meats and milk.

• 5. Minerals – Meat is an excellent source of iron, zinc, copper,

phosphorous, and a few other trace minerals.
Safe Cooking Temperatures for Various Meat

MEAT °C °F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well 68 155
Beef, well done 71 160
Ground beef 74 165
Pork 71 160
Market Forms of Meat
• Fresh meat – meat that is recently slaughtered, has not
been preserved, frozen.
• Chilled meat – meat that is placed in chiller or slightly
cold
• Cured meat – meat preserved by salting, smoking or aging
• Processed meat –meat preserved by chemical process
Primary Cuts of Meat
Beef/ Veal
Lamb
Pork