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Meat Basics Creative Cooking II

1Nutritional Component of MeatWater = 75% Protein = 20 % Fat= 5%Shrinkage: Occurs when meat loses water as it cooks Marbling: Fat within muscle tissueFat Cap: fat that surrounds muscle tissue

Barding: Wrapping lean meat with fat

Larding: Inserting fat or vegetables into lean meat

Structure of MeatMuscle Fibers: The smaller the muscle fibers are the more tender the meatConnective Tissue: Connects muscles to bones; very tough.

Collagen: Soft white tissue that breaks down.

Elastin: Hard yellow tissue that doesnt break down.

Bones: Older animals have whiter bones; younger animals have redder bones.

Purchasing FormsPrimal Cuts: Also called wholesale cuts; easy to handle and divide

Fabricated Cuts: Menu-sized portions

Whole Carcass

Menu Inspection & GradingInspection: Mandatory USDA Stamp of ApprovalQuality Grade: Prime, Choice, Select.

Yield Grades: Numbers 1-5 indicate the amount of useable meat on beef and lamb.

Meat Handling & StorageFresh Meat: Should be stored in the refrigerator at 41 F or below

Frozen Meat: Should be stored in the freezer at 0 F or below. Cuts of Meat

PorkLoinShoulder ButtSpareribs/BellyHam

LambShoulder

Shank/Breast

Rack

Loin

Leg

VealShoulder

Shank/Breast

Rack

Loin

Leg

BeefChuck

Brisket/Plate/Flank

Rib

Loin

Round

Processing MeatCuring: Preserving meat with salt, sugar, spices, flavoring, and nitrates

Smoking: Exposing meat to the smoke of fragrant hardwoods such as hickory.

Irradiation: Exposing meat to medium doses of radiation to delay spoilage.TendernessThe location of the muscle on the animal determines the tenderness of the meat.If it is an area that receives little or no exercise then it will be a tender cut.RibLoinIf the muscle is from an area that receives more exercise then it will be a less tender cut of meat.LegShoulder

Principles of Cooking Meat

DRY HEATMOIST HEATDry-Heat Cooking Used for Tender Cuts.Warning: It can toughen and dry out meat over extended periods of time. Examples: SteaksRib RoastsMoist-Heat Cooking Used for large, less tender cuts.Warning: pay close attention to how much fat is in the cut of meat. Adding too much additional fat can make the final product greasy. Examples:BrisketChuck Roasts

Determining DonenessCooking MethodType of meatInternal temperatureColor of the meatSize of the pieceAmount of time cookedTaking Internal TemperatureInsert the thermometer at an angle, into the thickest part of the meat.Avoid taking the temperature in fatty areas.Avoid touching or getting near bone.Meat is done when it reaches its proper internal temperature for at least 15 seconds.

Color of Cooked MeatRare: Browned on the surface, with a red center; A thin outer layer of cooked meat appears gray.

Medium Rare: Browned on the surface with a thicker outer layer of gray.

Medium: Browned on the surface with an even thicker outer layer of gray and a pink center.

Medium-Well: Browned on the surface with a thick outer layer of gray and a center that is barely pink.

Well-Done: Browned on the surface and gray on the inside.

Roasting MeatsHot, dry air is used to cook food.-Do not add liquids or cover the meat during cooking.-Baste meat in natural juices or a seasoned stock

- Place meat fat side up when cooking it.

Barding MeatWrapping meat with fat prior to cooking; Tie it with twine; Remove fat and twine a few minutes before meat is done to allow browning.

Seasoning Roasted MeatsTrim heavy fat coverings down to a thin layer. Season meat several hours prior to roasting.Season meat again after it is done.Season the meats juices and serve with the meat.Sauces and Gravies: Deglaze the pan and combine the drippings with a thickening agent and a demi glaceBroiling & Grilling MeatsThe shorter the cooking time, the higher the heat needed.

The thicker the cut,the longer the cooking time needed.

Vary the cooking temperature by moving the meat to different areas of the grill.

When grilling red meats, make sure the heat is high enough to brown the surface.

Sauting & Pan-Frying MeatsHeat the pan before adding the fatUse the correct amount of fatNever overcrowd the pan.Turn or move the meat as little as possible.

Braising & Stewing MeatsPat the meat dry prior to browning, especially if it has been marinated.Dredge the meat in flour just before cooking to improve browning.Do not use more liquid than is necessary.When meat is done, it should be fork tender.

Make Lean & Variety of Choices

Meat & Beans5 oz. Recipes for meat lab

Beef & Pepper Stir FryGrilled Beef Kabobs

Steak Burritos

Glazed Ham Slice

Southern BBQ Pork Chops

Pork Tenderloin Roast