PREPARE AND COOK

MEAT
 Introduction of 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
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.
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.
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.
TYPES OF KNIVES AND
THEIR USES
1. French knife or chef‘s
knife – for general
purpose chopping,
slicing, and dicing.
2. Utility knife – used
for carving roast
chicken and duck.
3. Boning knife – used
for boning raw meats
and poultry.
4. Slicer – used for
carving and slicing
cooked meats.
5. Butcher knife – used for
cutting, sectioning, and
trimming raw meats in the
butcher shop.
6. Scimitar or steak knife -
used for accurate cutting
of steaks.
7. Cleaver – used for
cutting through bones.
 Composition of Meat

1. Water – 70% of muscle tissue.

Water Content of Meat and Poultry
2. Protein – 20% of muscle
tissue. Protein coagulates
when it is heated. It
becomes firmer and
loses moisture. When
protein has coagulated to
the desired degree, the
meat is said to be done.
3. Fat – 5% of the muscle tissue. The
fat in meat contributes to:
A. Juiceness
Marbling is fat that is deposited within
the muscle tissue. Surface fats protect
the meat from drying out during
cooking. Adding surface fat is called
barding.
B. Tenderness
Marbling separates muscle fibers,
making meat easier to chew.
C. Flavor - Fat is the main source of
flavor in meat.
4. Carbohydrates – it plays a
necessary part in the complex
reaction, called the maillard
reaction, which takes place when
meats are browned by roasting,
broiling or sautéing. Without
carbohydrates, desirable flavor-
appearance of browned meats
would not be achieved.
Structure of Meat
1. Muscle fibers

Lean meat is composed of long, thin muscle

fibers bound together in bundles. These
determine the texture or grain of a piece of
meat.

• Fine – grained meat is composed of small

fibers bound in small fibers.
• Course – textured meat has large fibers.
2. Connective tissue

These are network of proteins that bind the

muscle fibers together. Connective tissue is
tough. Meats are high in connective tissue if
the muscles are more exercised like meat from
legs and the meat comes from
older animals.
Two Kinds of Connective
Tissue
A. Collagen

– white connective tissue that

dissolves or breaks down by long, slow
cooking with liquid. Moist-heat cooking
methods at low temperature are not effective
for turning a meat high in connective tissue
into a tender, juicy finished product. Acid
helps dissolve collagen.
B. Elastin

– yellow connective tissue

and is not broken down in cooking.
Tenderizing can be accomplished only by
removing the elastin, by pounding and by
slicing and grinding.
 Basic Preparation Methods of Meat
1. Washing
Generally, the only occasion in which you will have to wash meat is
when it comes into contact with blood during preparation. After
washing, dry the food thoroughly with absorbent kitchen paper.
2. Skinning
Most of the meat you dealt with has been already skinned by the
supplier.
3. Dicing
Meat are diced when it is cut into cubes for various types of
casseroles, stems, curries, and dishes such as steak, kidney pie and
pudding.
 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.
5. Slicing
It is the cutting of meat by determining the direction of the grain (the
muscle fibers), and cut across the grain. This is particularly important with
tougher cuts such as steak, in which the grain is also quite obvious.You
slice meat with―instead of against―the grain.
6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of
food.
a. Use white pepper or cayenne pepper on food which you want to keep
attractive with white color.
b. Add salt to roast and grill after the meat has browned. Adding salt
before cooking will extract the juices of the meat to the surface, and
slows down the browning reactions (which need high temperature and
dry heat).
7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour
becomes sticky and unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash
is made of lightly beaten whole egg with a little water/milk) and
finally with the bread crumbs.
 Different kinds of meat and its source

1. Pork – meat from

domesticated pigs, typically
high in fat, commonly
slaughtered one year or less
of age to ensure tender cuts.

2. Beef -meat from cattle

over one year old
3. Lamb – meats of domesticated
sheep. Its texture is a direct result of
what it consumes and the age at
which it is slaughtered.
4. Carabeef – meat from carabao.

5. Chevon – meat from deer/goat.

6. Veal – flesh of a young calf, 4-5 months old.

Because of its age, it is considered by some
to be the finest meat.
Lamb
Chevon

Veal
Carabeef
Thank you!