chapter12 meats%20 pdf

Copyright ©2011 by Pearson Education, Inc.

publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e

Labensky • Hause • Martel

”“Cooking is at once one of the simplest and most gratifying of the art, but to

cook well one must love and respect food.– Craig Carlson, American food critic (1920 - 2000)

PRINCIPLES OF MEAT

COOKERY

C H A P T E R TWELVE

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After studying this unit

You will be able to:

– Understand the structure and composition of meat

– Understand meat inspection and grading practices

– Purchase meats appropriate for your needs

– Store meats properly

– Prepare meats for cooking

– Apply various cooking methods to meats

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Meats

Beef, veal, lamb, pork

Often consume the largest portion of your food

purchasing dollar; we will discuss how to protect

your investment

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Muscle Composition

Muscle tissue gives meat its characteristic

appearance

The amount of connective tissue determines the

meat’s tenderness

Muscle tissue is approximately 72% water, 20%

protein, 7% fat and 1% minerals

– Proper cooking prevents shrinkage

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Muscle Composition (cont.)

A single muscle is composed of bundles of muscle

cells or fibers and connective tissue

Meat’s texture id determined by

– Thickness of cells

– Size of cell bundles

– Size of connective tissue

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Marbeling

When an animal fattens, some water and protein

in lean muscle tissue turns to fat

Marbeling refers to the whitish streaks of inter- and

intra-muscular fat

– Adds tenderness and flavor to cooked meat

– Principal factor in determining meat quality

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Connective Tissue in Meat

Forms walls of long muscle cells, primarily in frequently used muscles

– Tendons, ligaments

Consists of either collagen or elastin

When cooked with moist heat, contracts then breaks down into water and gelatin

– Meat of older animals more resistant to breaking down using moist heat

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Muscle Tissue

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Crosscut of a Bundle of Muscle Fiber

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Inspection and Grading of Meats

All meats are inspected by the USDA

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USDA Quality Grades

Beef

– USDA Prime, Choice, Select, Commercial, Utility, Cutter,

Canner

Veal

– USDA Prime, Choice, Good, Standard, Utility

Lamb

– USDA Prime, Choice, Good, Utility

Pork

– USDA No. 1, No. 2, No. 3, Utility

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USDA Quality Grade Stamp

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Aging Meats

Wet Aging Dry Aging

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Purchasing Meat

Styles of cuts

– Primal

Primary divisions of muscle, bone and

connective tissue produced by initial

butchering of the carcass

– Subprimal

Basic cuts produced from each primal

– Fabricated

Individual portions cut from the subprimal

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Purchasing Meat Terminology

Specifications

– IMPS – International Meat Purchasing

Specifications

– NAMP – National Association of Meat

Purveyors

Portion control (P.C.)

– Ready to cook and serve

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Meat Labeling: Grass-Fed

Most meat animals consume grains for some part of their lives.

Agricultural Marketing Service of the USDA has voluntary standards for the labeling of purely grass-fed meat.

– Grass and forage shall be the only feed source for the lifetime of the animal except for milk consumed prior to weaning.

Range-fed, pastured and pasture-raised

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Storing Meat

Meat is highly perishable and a potentially

hazardous food

Store at temperatures between 30°F and 35°F

When freezing, do so rapidly to –50°F

Use moisture- and vapor-proof packaging to

prevent freezer burn

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Preparing Meats for Cooking

Tying and Trussing

– Tying meat to form a uniform shape

Barding

– Adding a layer of fat to the outside of meat

Larding

– Inserting small strips of fat into meat

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Cooking Methods

Dry-heat cooking methods

– Must use high-quality, tender cuts of meat

Broiling and grilling

Roasting

Sautéing

Pan-frying

Deep-frying

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Degree of Doneness

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Special Considerations for Large Cuts of Meat

Carryover cooking

– Cooking does not stop the moment that the roast is removed from the oven; it continues to cook inward through conduction

Resting

– Allows the juices to redistribute themselves evenly throughout the roast

Carving

– Roasts are always carved against the grain; carving with the grain will produce long, stringy, tough slices

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Cooking Methods (cont.)

Moist-heat cooking methods

– Used quite often to tenderize tougher cuts of

meat

Simmering

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Cooking Methods (cont.)

Combination cooking methods

– Both dry and moist heat are used to achieve

the desired result

Braising

Stewing

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Stewing Terminology

Ragout

Fricassee

Navarin

Blanquette

Chili con carne

Goulash

Tagine

Adobo

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Sous Vide Cooking

Low-temperature, moist-heat cooking under vacuum

Resembles poaching and braising

– Vacuum seal food in plastic pouches

– Cook in a precisely regulated hot water bath, below

simmering

– Foods may be browned after cooking

Food safety of utmost concern; local food regulations may

require training, licensing and record keeping

chapter12 meats%20 pdf

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