Introduction of Meat

Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs
(pork). Meat 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.
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.
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.
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.
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.
Learning Outcome 2 Cook Meat Cuts

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. Both hot and cold entrees are frequently
described as simple dishes on the menu, where they appear in various categories, such as hot snacks
garnishes for main dishes and specialties of the day. 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. It is, therefore, not
possible to group the two types of dishes in the same category.

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

Meat consists of water protein and fat, with a few minerals and some B vitamins.

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.

Market forms of meat

Fresh meat – meat that is recently slaughtered, has not been preserved, frozen

Chilled meat – meat that is placed in chiller or slightly cold

Cured meat – meat preserved by salting, smoking or aging

Processed meat –meat preserved by chemical process

MEAT CUTS (PRIMARY MEAT CUTS)

VEAL
BEEF

LAMB
PORK