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Essential Meat Preparation Tools Guide

The document discusses three kitchen tools used for meat preparation: 1) A meat grinder is used to finely chop or mix raw or cooked meat, fish, or vegetables. It has replaced tools like mincing knives. Meat is fed into a funnel and grinder attachment. 2) A meat tenderizer is a hand tool used to soften meat fibers, making meat easier to chew and digest. It resembles a hammer or potato masher with tenderizing points or blades. 3) A meat thermometer measures the internal temperature of cooking meat to determine doneness, as temperature closely correlates to degree of cooking. It has a probe inserted into the thickest part of meat without touching bone.

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412 views5 pages

Essential Meat Preparation Tools Guide

The document discusses three kitchen tools used for meat preparation: 1) A meat grinder is used to finely chop or mix raw or cooked meat, fish, or vegetables. It has replaced tools like mincing knives. Meat is fed into a funnel and grinder attachment. 2) A meat tenderizer is a hand tool used to soften meat fibers, making meat easier to chew and digest. It resembles a hammer or potato masher with tenderizing points or blades. 3) A meat thermometer measures the internal temperature of cooking meat to determine doneness, as temperature closely correlates to degree of cooking. It has a probe inserted into the thickest part of meat without touching bone.

Uploaded by

joebell.gp
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Meat Grinder

A meat grinder or meat mincer is a kitchen appliance for the


fine chopping of, or mixing of raw or cooked meat, fish,
vegetables or similar food. It replaces tools like the mincing knife,
for example, which has been used to produce minced meat, filling
etc. The producer puts the minced food into a funnel, which is
placed on the top of the grinder. From there the material goes on
a horizontal screw conveyor.
The first meat grinder was invented by Karl Drais in the
nineteenth century. The earliest form of the meat grinder hand
cranked and forced meat into a metal plate which had several
small holes, resulting in long, thin strands of meat. As time
passed, the hand-cranked machines became powered by
electricity.
The electric meat grinders we now know today can process
several pounds of meat easily and uniformly. Current models of
electric meat grinders have different attachments, such as
sausage, kebbe, and juicing attachments which have really
broadened the way meat grinders are used. And now, there is also
the frozen meat grinder that can process frozen blocks of meats
and bacon. By the regular cutting the chopped meat can be

processed through mixers and grinders, which reach an optimal


addition in the cutter as well as a protection of the cutter and
knives.

Meat Tenderizer
A meat tenderizer is a hand-powered tool used to tenderize
slabs of meat in preparation for cooking. Although a meat
tenderizer can be made out of virtually any object there are three
types manufactured specifically for tenderizing meat.
The first, most common, is a tool that resembles a hammer
or mallet made of metal or wood with a short handle and
dual heads. One face of the tool is usually flat while the
other has rows of pyramid-shaped tenderizers.
The second form resembles a potato masher with a short
handle and a large metal face that is either smooth or
adorned with the same pyramid-shaped tenderizers as found
in the first form.
The third form is a blade tenderizer that has a series of
blades that are designed to puncture the meat and cut into
the fibers of the muscle.

Tenderizing meat with the mallet softens the fibers, making


the meat easier to chew, and easier to digest. It is useful when
preparing particularly tough cuts of steak, and works well when
broiling or frying the meat. It is also used to "pound out" dishes
such as chicken fried steak or schnitzel to be wider and thinner.

Meat Thermometer
A meat thermometer or cooking thermometer is a
thermometer used to measure the internal temperature of meat,
especially roasts and steaks, and other cooked foods. The degree
of "doneness" of meat or bread correlates closely with the internal
temperature, so that a thermometer reading indicates when it is
cooked as desired.
The probe can be inserted into the meat before starting
cooking, and cooking continued until the desired internal
temperature is reached. The tip of the probe should be in the

thickest part of the meat, but not touching bone, which conducts
heat and gives an overestimate of the meat temperature.

Suggested temperatures:
Poultry

Chicken & Turkey, whole


Poultry breasts, roasts
Poultry thighs, legs, wings
Duck & Goose
Stuffing (cooked alone
or in bird)

Beef, Lamb, Veal

F (C)

165
165
165
165

Time

(73.9)
(73.9)
(73.9)
(73.9)

None
None
None
None

165 (73.9)

None

130
135
140
145
150
155
158

121 min.
37 min.
12 min.
4 min.
72 sec.
23 sec.
0 sec.

(54.4)
(57.2)
(60.0)
(62.8)
(65.6)
(68.3)
(70.0)

Pork and Ham


Fresh pork
145 (62.8)
Fresh ham (raw)
145 (62.8)
Precooked ham (to reheat) 140 (60.0)

3 min.
3 min.
None

Eggs & Egg Dishes


Eggs
Egg dishes

Cook until yolk


and white are firm None
160 (71.1)
None

Ground Meat & Meat Mixtures


Beef, Pork, Veal, Lamb
Turkey, Chicken

160 (71.1)
165 (73.9)

None
None

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