LESSON 1: PREPARE AND COOK MEAT

MEAT
- It is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).
- It 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.

PERFORM MISE’ EN PLACE

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 MEATS

1. Water – 70% of muscle tissue

WATER CONTENT OF MEAT AND POULTRY

Percentage of Water
Product Name
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%

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:

  Juiciness – 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.
 Tenderness – marbling separates muscle fibers, making meat easier to chew.
 Flavor – fat is s 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 Fiber – 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 MEATS 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.

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. The main difference
between main grosses piece is that the entries are cut up before being cooked. They do not
require the same methods of preparation as the grosses pieces which are prepared in single
large pieces.

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 is alive, but the glucose that makes up the
glycogen is broken down to lactic acid during and after slaughter.
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

1. Fresh meat – meat that is recently slaughtered, has not been preserved, frozen
2. Chilled meat – meat that is placed in chiller or slightly cold
3. Cured meat – meat preserved by salting, smoking or aging
4. Processed meat –meat preserved by chemical process