Meat t.l.e. : cookery 10 s.y.

2023-2024
Introduction of meat (which require high temperatures
and dry heat).
• Meat is a term for the flesh of cattle (beef and
veal), sheep (lamb), and pigs (pork). Meat 7. Coating — The two basic coatings are:
comprises water, protein, fats, and various
amounts of minerals and vitamins. a) Flavor — coat the meat before
cooking; otherwise, the flavor
• Beef is divided into large sections called becomes sticky and unpleasant.
primal cuts. These beef primal cuts, or
"primal," are then broken down further into b) Bread crumbs — coat the meat in
individual steaks and other retail cuts. flour, then egg wash (egg wash is
made of a lightly beaten whole egg
Preparation of meat with a little water or milk), and finally
with the bread crumbs.
1. Washing — generally, the only occasion in
which you will have to wash meat is when it Types of meat
comes into contact with blood during
preparation. ➢ Cattle — Beef
➢ Pig — Pork
2. Skimming — most of the meat you dealt with ➢ Sheep — Lamb
has already been skinned by the supplier.
Tools needed for meat preparation
3. Dicing — meat is diced when it is cut into
cubes for various types of casseroles, stems, 1. French knife or chef's knife — for general
curries, and dishes, such as steak, kidney pie, purpose chopping, slicing, and dicing.
and pudding.
2. Utility knife — used for carving roast chicken
4. Trimming — Reasons for trimming: and duck.

a. Improve the appearance of the cut or 3. Boning knife — used for boning raw meats
joint. and poultry.

b. Leave as much of the meat intact as 4. Slicer — used for carving and slicing cooked
possible. meats.

c. Leave an even thickness of fat 5. Butcher knife — used for cutting, sectioning,
(where fat is to be left). How much and trimming raw meats in the butcher shop.
fat you trim off will depend on the
type of meat. 6. Scimitar or steak knife — used for the
accurate cutting of steaks.
5. Slicing — It is the cutting of meat by
determining the direction of the grain (the 7. Cleaver — used for cutting through bones.
muscle fiber) and cutting across the grain.
Composition of meat
6. Seasoning — it is the addition of salt and
1. Water —70% of muscle tissue.
white and black pepper to improve the flavor
of food.
2. Protein — 20% of muscle tissue.
a) Use of white pepper or cayenne
o Protein coagulates when it is heated.
pepper on food that you want to
keep attractive with a white color.
o It becomes firmer and loses
moisture.
b) Add salt to the roast and grill after
the meat has browned. Adding salt
3. Fat — 5% of muscle tissue.
before cooking will extract the juices
of the meat from the surface and
a) Juiciness — Marbling is fat that is
slow down the browning reactions
deposited in the muscle tissue.

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o Adding a flat surface is
called "barding" - surface
fats protect the meat from
drying out during cooking.
b) Tenderness — marbling separates
muscle fibers, making them easier to
chew.
c) Flavor — fat is the main source of
flavor in meat.
4. Carbohydrates — play a necessary part in
the complex reaction called the Malliard
reaction, which takes place when meats are
browned by roasting, broiling, or sautéing.
o Without carbohydrates, the desired
flavor and 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.
o Fine — grained meat is composed of
small fibers bound in small fibers.
o Course — textured meat has large
fibers.
2. Connective tissue — these are networks of
proteins that bind the muscle fibers together.
Connective tissue is tough.
Two Kinds of Connective Tissue:
o Collagen — a white connective tissue
that dissolves or breaks down by long,
slow cooking liquid.
➢ Acid helps dissociate collagen.
o Elastin — a yellow connective tissue that
is not broken down in cooking.
Kinds of meat
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 — meat of domesticated sheep.
• Its texture is different from the age at
which it was slaughtered.
4. Carabeef — meat from carabao.
5. Chevon — meat from deer or 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.
Kinds of doneness of meat
1. Rare - when pressed with a finger, the meat
is very soft with a jelly-like texture.
2. Medium Rare - when pressed with a finger,
meat feels springy and resistant.
3. Medium - when pressed with a finger, the
meat feels firm and there is a definite
resistance.
4. Well done - when pressed with a finger, the
meat feels hard and rough.
Nutrient contents of meat
Meat consists of water, protein, and fat. with a few
minerals and some B vitamins.
1. Proteins — high-quality protein is the major
constituent of meat after water, accounting for
about 20% of its weight. Meat contains 7
grams of protein per ounce.
2. Fats — 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 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. thiamine (B), riboflavin
(B2), pyridoxine (B6), vitamin B12, niacin, and
some folate. Niacin is obtained from
tryptophan, an amino acid plentiful in meat
and milk.
5. Minerals — meat is an excellent source of
iron, zinc, copper, phosphorus, and a few
other trace minerals.
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Safe cooking temperature for meat Pork

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 form of meat

▪ Head
• Fresh meat — meat that has recently been
▪ Spare rib roast
slaughtered, has not been preserved, or has
▪ Loin
been frozen.
▪ Leg/ham
▪ Belly
• Chilled meat — meat that is placed in a
▪ Hand
chiller or is slightly cold.
▪ Hock
▪ Trotters
• Cured meat — meat preserved by salting,
▪ Blade
smoking, or aging.
Pork products
• Processed meat — meat preserved by
chemical process. • Ham — comes from pork legs. It is usually
cured and smoked.

Other market forms of meat • Bacon — is smoked pork belly meat.

• Fresh meat — this is meat immediately after Pork carass basic cuts
slaughter, without undergoing chilling or
freezing. Head Ulo ng baboy
Picnic Kasim
• Chilled meat — is meat that has been cooled
Jowl Batok/kalamnan
to a temperature just above freezing (1-3°)
within 24 hours after slaughter. Blade roast Costillas
Fore shank Pata
• Frozen meat — are meat cuts frozen to an Spare rib Tadyang
eternal temperature of 20°C (-40 °F). Ham Pigue
Shank Bias
• Cured meat — is a meat product that has
Foot Paa
been treated with a curing agent solution like
salt, sodium nitrate (saltier), sugar, and Picnic Shoulder Kasim
spices. Side Belly Liempo

• Canned meat — is a cooked meat product

that only needs to be reheated. Beef
• Dried meat — dehydrated meats. • Beef is the meat of domesticated, mature
cattle, usually over 12 months old.

• It is usually bright, cherry red in color with

creamy white fat.

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• Cattle is the collective name for all • Brains

domesticated oxen.
• Clutterlings — cleaned intestines

• Other innards — include the light (lungs),

melt (spleen), and mesentery (abdominal
membrane).

• Pork/beef blood

Methods of cooking meat

1. Dry-heat cooking such as roasting, broiling,
Hip 25% or sautéing.
Sirloin 7%
2. Moist heat cooking, like braising, steaming,
Loin 9%
or poaching.
Rib 12%
Chuck 28% ❖ Choosing the right cooking temperature.
Shank 3%
❖ Using the appropriate cooking method for
Brisket 5%
the type of food being prepared is a major
Plate 6%
part of the culinary arts.
Flank 5%
Dry heat cooking
• refers to any cooking technique where the
Cattle
heat is transferred to the food item without
Cattle are classified as: using any moisture.

• Bulls — male cattle, usually not raised to be
eaten.
• Calves — young cows or bulls prized for their
meat.
• Cows — female cattle after the first calving,
raised principally for milk and calf production.
• Roasting and baking are forms of dry
heat that use hot, dry air to cook food
roasting and baking.
• Dry-heat cooking methods that rely
on heat being conducted through the
air from an open flame are grilling
and boiling.

Steers — male cattle castrated prior to • Sauteing is a form of dry-heat

maturity and principally raised for beef. cooking that uses a very hot pan and
a small amount of fat to cook the
Variety Meats or organ meats food very quickly.

• Sweetbreads — these are the thymus glands ➢ Sauteing requires a very hot
of veal and lamb. pan. When sautéing, it's
important to heat the pan for a
• Liver, heart, kidney, and tongue of beef, minute, then add a small
veal, lamb, and pork. amount of fat, and it gets hot as
well, before adding the food to
• Tripe — the inner lining of the stomach of the pan.
ruminant (cud-chewing) animals.
• Deep frying involves submerging
• Blanket tripe — Tuwalya food in hot, liquid fat; it might take
some time to get used to the idea
• Honeycomb tripe — libro-libro or librilyo that it's actually a form of dry-heat
cooking.

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Moist heat cooking

• includes any technique that involves cooking
with moisture—whether it's steam, water,
wine, or some other liquid.

o Simmering — with simmering, the

cooking liquid is a bit hotter than
poaching, from 180°F to 220°F. Here we
will see bubbles forming and gently rising
to the surface of the water, but the water
still isn't at a full rolling boil.

o Boiling — the hottest of these three

stages of boiling, where the water
reaches its highest possible temperature
of 212°F.

o Steaming — a moist-heat cooking

technique that employs hot steam to
conduct heat to the food item.

o Braising — is a form of moist-heat

cooking in which the form to be cooked is
partially covered with liquid and then
simmered slowly at a low temperature.

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