Prepare Meat Dishes

• What is a Meat?
is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times.
The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and
cattle. This eventually led to their use in meat production on an industrial scale with the aid
of slaughterhouses.
• Meat is mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it
has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or
rot within hours or days as a result of infection with and decomposition by bacteria and fungi.
• Meat is important in economy and culture, even though its mass production and consumption has
been determined to pose risks for human health and the environment. Many religions have rules
about which meat may or may not be eaten, and vegetarian people abstain from eating meat
because of concerns about the ethics of eating meat or about the effects of meat production or
consumption.
• Other animals are or have been raised or hunted for their flesh. The type of meat consumed varies
much between different cultures, changes over time, depending on factors such as tradition and
the availability of the animals. The amount and kind of meat consumed also varies by income, both
between countries and within a given country.
• Horses are commonly eaten in France, Italy, Germany and Japan, among other countries. Horses
and other large mammals such as reindeer were hunted during the late Paleolithic in western
Europe.
• Dogs are consumed in China, South Korea and Vietnam. Dogs are also occasionally eaten in
the Arctic regions. Historically, dog meat has been consumed in various parts of the world, such
as Hawaii, Japan, Switzerland and Mexico.
• Cats are consumed in Southern China, Peru and sometimes also in Northern Italy.
• Guinea pigs are raised for their flesh in the Andes.
• Whales and dolphins are hunted, partly for their flesh, in Japan, Alaska, Siberia, Canada, the
Greenland, Iceland, Saint Vincent and the Grenadines and by two small communities in Indonesia.
• Even though it is a very old industry, meat production continues to be shaped strongly by the
evolving demands of customers. The trend towards selling meat in pre-packaged cuts has
increased the demand for larger breeds of cattle, which are better suited to producing such cuts.
Even more animals not previously exploited for their meat are now being farmed, especially the
more agile and mobile species, whose muscles tend to be developed better than those of cattle,
sheep or pigs
• Examples are the various antelope species, the zebra, water buffalo and camel, as well as non-
mammals,
• such as the crocodile, and ostrich. Another important trend in contemporary meat production
is organic farming which, while providing no organoleptic benefit to meat so produced, meets an
increasing demand for organic meat.
Beef Cuts

• Shin- Shin comes from the foreleg and is usually bought in medallions with the bone in or out. It's
perfect for rich stews, casseroles or braised dishes.
• Brisket- Taken from the belly and rolled into a joint, brisket is economical and ideal for slow roasting,
or pot roasting with melt-in-the-mouth, tender results.
• Chuck and blade- Chuck and blade come from the fore ribs. They are usually sliced or diced into
chunks for stewing or slow cooking.
• Rib of beef- Marbled with creamy fat, roast rib eye is a juicy joint as the fat helps to keep it moist. You
can choose if you want yours bone in or bone out.
• Rib eye - Cut from the eye of the fore rib, rib eye steaks have a little more fat than other steaks, which
helps to keep them moist. They're ideal for char-grilling or frying.
• T-bone - Cut across the bone of the sirloin, T-bone steaks are fillet on one side and sirloin on the other,
making them both tender and tasty. They work well simply fried with a little seasoning.
• Sirloin- Hailing from the hindquarters, sirloin is usually boned and rolled. It's leaner than the rib eye
and makes for another very tender roast.
• Fillet steak- Considered the most lean and tender steak of all, fillet is ideal for quick cooking, and lends
itself well to cooking rare in dishes like carpaccio.
• Rump- Although rump is a little firmer in texture than fillet, it's said to have more flavor. It is usually
quite a large steak, and can be cut into strips or chunks for frying too
• Flank - Flank is commonly used for minute steaks. It's cheap, tends to come cut thinly, and responds
well to very quick cooking. Be careful not to overcook it as it can end up a little tough. Flank can also be
stewed or braised.
• Short LoinYou may not have heard of the short loin cut of meat, but it’s another part of the cow in
which you’ll find some of your favorites, such as tenderloin, T-bone and porterhouse
• RoundA round steak or roast comes from the animal’s rump. It’s a lean cut with little fat, which makes
it a bit tougher than the best cuts listed above. It's a popular cut but can be difficult to cook.
• Shank- A shank cut of meat is the animal’s leg, and since it’s one of the muscles the animal uses most
often, it’s one of the toughest cuts of meat out there
• Plate is the area on the animal’s front belly, just below the ribs. It’s generally fatty and tough, but it
does yield two gems: the skirt and hanger steaks.
• Flank steak comes from the cow’s belly muscles. It’s one tough cut of meat.How to cook this cut of
meat: The flank must be braised or marinated. Any other way and it’s just horrible.
How to choose meat
• Look for telltale fat, "marbling", for more taste.
• Cold meat should be firm “due to a high level of fat”.
• Do the right thing with the right cut of meat.
• Ask your butcher for advice and cultivate your relationship with him or her.
FAT LEVEL
• Marbling - interspersed fat – gives a deeper, more delicious taste. Feel and squeeze the meat in the
refrigerated display. It should feel firm, as cold fat is hard. A fatty coating also contributes to helping
the meat retain its juice and taste while cooking. Older animals – with more yellow fat – can be less
tender, but the meat often has a deeper, more mature taste.
TENDERIZING
• Meat from veal, lamb, pork and poultry is consumed directly, whereas beef needs to tenderize over
one or two weeks. Meat that is hanged to tenderize develops a great taste and loses considerable
liquid, which is a one reason why it is more expensive. But the difference in price can be seen as good
business since you don’t have to pay for water, which would anyway disappear during cooking.
FEED
• Animals that graze build meat and fat in natural proportions. Green grass gives a tastier meat and –
even better – more deliciously interspersed fat than other feeds. Spanish Pata Negra pigs, which are
raised on acorns, corn-fed chicken and calves that have been fattened convincingly show how different
feeds can change the taste of meat considerably.
PACKAGED MEAT:
• Should be firm when chilled.
• The darker meat, the richer taste. The color should be clear, deep and red.
• Avoid meat that is brown at the edges or grayish.
 • The meat should be firm and dry, never wet and wobbly.
• Marbling (interspersed fat) gives juicier meat and more taste.
• The pieces should be evenly and carefully cut.
• Avoid processed, pre-spiced, pre-marinated meat – which usually is produced from lower quality
cuts.
• Smell, look, feel and rely on your own judgment
Tips in preparing meat for service
1. THAW IN TIME
• Let frozen meat thaw slowly in the refrigerator so that the enzymes continue the tenderizing process
without causing growth of bacteria on the surface. Don’t be afraid to let it take several days.
2. AIR OUT THE VACUUM
• Dry off vacuum packaged meat and let it ‘air’ to get rid of any stale odor. It should disappear after a
few minutes and is usually caused by the packaging, not the meat.
3. ADD SALT IN TIME
• Always add salt to the meat before cooking. Pat in the salt all around the piece of meat and let it rest
for an hour so that it has time to penetrate. The dehydration effect of the salt is negligible compared
to the water that evaporates during the actual cooking.
4. MARINATE
• Preferably marinate during the one to two hours it takes for meat to reach room temperature. Use
sour, water-based marinades – oil does not penetrate the meat and burns during grilling. It is the acid
in the lemon, vinegar and certain other substances found in the likes of yogurt, papaya and mango,
which have a tenderizing effect on the meat. There are meat cooks who consider that marinades
produce a poor result as the effect on the meat is only at the surface, but opinions differ.
5. KEEP IT SIMPLE
• Whatever else you hear, in a professional kitchen you always choose the most simple route, anything
else would be unprofessional. Make it simple – plan. Make it simple – prepare everything can be
prepared. Make it simple – choose a cold starter. And so on. Careful preparation reduces the stress,
improves your results in the kitchen
Cooking Methods use for meat preparation
Dry method
Roasting- applies to meats and poultry
 Grilling- is done on an open grid over a heat source. Cooking temperature is regulated by moving the
items to hotter and cooler places on the grill. Grilled meats should be turned to achieve desired grill
markings, just as in broiling.
 Broiling - Broiling is a dry cooking method much like grilling and baking. Broiling is different because it
implies that the heat source is above the food, rather than below. Often times broiling is used to finish
seared meats, as searing thoroughly cooks the outside of the meat but leaves the inside rather raw.
 Baking- applies to cooking breads and pastries.
 Pan frying- means to cook in a moderate amount of fat in a pan over moderate heat.
 Pan frying- means to cook in a moderate amount of fat in a pan over moderate heat.
 Deep fat Frying- means to cook a food submerged in hot fat. Most foods are dipped in breading or
batter before frying. This forms a protective coating between food and fat and helps to give the
product crispness, color and flavor
 Sauté- means to cook quickly in a small amount of fat. The French word SAUTER “to jump”, referring
to the action of tossing small pieces of food in a pan.
Moist method
 Boiling- -means to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at 100˚C
(212˚F). the high temperature toughens the protein of meats, fish and eggs, and the rapid bubbling
breaks up delicate foods.
 Simmering- SIMMER means to cook in a liquid that is bubbling very gently at about 85˚C to 96˚C
(185˚F to 205˚F). Most foods cooked in a liquid are simmered
Combination Method
 Braising- means to cook covered with in a small amount of liquid, usually after preliminary browning.
Usually, the liquid is served with the product as a sauce.
 Stewing- long process of cooking by way of simmering
TOUGH AND FAT OR LEAN AND TENDER?
 Muscles that have worked hard and long during the animals lifetime – often found on the foremost
part of four-legged creatures – often cost less and contain large amounts of connective tissue, sinews
and fat. It is the collagen in the connective tissue and the fat that gives the meat a smooth and
wonderful texture. It brings out big flavors in meat that is allowed to cook for hours until the protein
fibres are broken down and become tender.
 Lean and tender cuts like tenderloin should be treated in the opposite manner. They contain a
minimum of fat and connective tissue and must be handled with care so that they don't contract from
sudden heat and form a dry ball of muscle fibers.
 An apporpriate cooking method must be short, gentle and controlled so that you can get exactly the
temperature you are aiming for.
 Less exclusive cuts can undergo considerable changes in taste and character through hang tenderizing.
This is a process that can affect the meat – and how it ought to be cooked – to a large extent
 Generally, tender cuts of meat that are cooked quickly are the most juicy. They usually taste best when
between 45 and 65°C.
 What makes the meat “cook” is the high temperature that causes the proteins – the amino acids – to
coagulate.
 It is the internal temperature that determines the juiciness of the meat, not the browning or the
sealing of the surface.
MASTER THE TECHNIQUES
 There are a number of techniques and secrets that you need to be aware of in order to get a great
result when cooking meat. Below you will find knowledge, tips and tricks from some outstanding chefs
specilaized in meat:
 How to marinate meat
 How to season meat
 How to fry meat
 How to boil meat
 Meat in the oven
 How to grill meat
 Meat – other cooking methods
 How to cook meat stock
How to marinate meat
 Do it hours in advance and in room temperature.
 Salt is the best marinade of all.
 Acid adds taste – but the effect is superficial.
 Skip the oil, it adds no flavor and will burn.
 Meat can be beaten to tenderness.
 The best time to marinate meat is during 1 to 2 hours that you keep it outside the fridge before
cooking. Dry marinades, or rubs can be kneaded into the meat a day or two before cooking.
SALT
 Salt is the easiest and the most effective of all marinades. At first the salt will draw moisture out of
the meat (but the amount is negligible for the juicyness of the meat and the end result), but then it
will penetrate the surface and arouse deeper and bigger flavors. be generous with salt when
cooking high quality meat. If you are worried about salt in your diet, then the best thing you can do
is to avoid prefabricated foods.
ACID
 The acid in marinades adds flavor, but it also contributes to tenderizing the meat. The acidity
should be ph 5 or less, but breaking down meat fibres takes a lot of time and the effect is mostly
superficial.
  A wine-based marinade should be boiled beforehand, or the alcohol will have a dehydrating effect
on the meat. Let it cool before using.
 Some acidic/sour ingredients that work well in marinades are tomato puré, ketchup, wine, vinegar,
lemon, other fruit juices and soy sauce (which also contains taste-enhancing monosodium
glutamate).
 A wine-based marinade should be boiled beforehand, or the alcohol will have a dehydrating effect
on the meat. Let it cool before using.
 Some acidic/sour ingredients that work well in marinades are tomato puré, ketchup, wine, vinegar,
lemon, other fruit juices and soy sauce (which also contains taste-enhancing monosodium
glutamate).
ENZYMES
 A well stocked kitchen will have product that contains natural enzymes that break down the fibres that
make up protein and meat. Yoghurt, figs, pineapple, kiwi and papaya are som examples of natural
tenderizers.
 The effect of these is usually superficial (especially on a large cut of meat) and, what's more, ceases at
high temperatures. A more effective method to make tough meat more tender is to physically beat it.
TOO MUCH MARINADE
If you try to grill a cut of meat covered in a thick layer of marinade you will run into a number of problems:
 Marinade will drip onto the heat source and cause flames and smoke.
 The marinade, which often includes sugar in one form or another, will burn.
 You may even have problems getting the right surface on the meat: Inside a thick layer of
marinade it will boil, rather than sear.
 Do it right: Wipe off excess marinade before grilling over direct heat. You can baste the meat
with tasty marinade later, for example over indirect heat.
OIL BURNS
 Oil consists of fat molecules and enhances flavors – but oil in a marinade contributes no flavor
and will not penetrate into meat. Skip the oil – and avoid flames and smoke – when marinating
before grilling. A water-based marinade is preferable.
 If you have applied a dry "rub" you will need to brush away excessive spices before cooking at
high temperatures to avoid ashes on the surface of the meat
SPICES
 Apart from sour ingredients a marinade can contain almost any seasoning at all. Many spices
will taste more and better after being lightly toasted or fried. Heating up the marinade will
release more and bigger flavors, but it should be applied cold or at room temperature. Taste
the marinade and bring balance to the ingredients while it is warm.
DIFFERENT TASTES
 People are equipped with different setups ofa taste buds, different saliva qualities, and
experience heat and texture in the mouth and on the tongue in different ways. For that reason
they also experince flavors differently.
 Keep in mind that just right for you does not have to mean just right for someone else
How to fry meat
 Always dry meat before searing it
 Too much in the pan at once and the meat will boil in its own juices
 Mixing oil and butter (in that order) is recommended
 Wait for caramelization to make the meat come loose
 Let the meat rest after cooking
Tips BEFORE THE PAN
 1. Always dry the meat before frying it, otherwise the surface will boil rather than sear.
 2. Don't put too much meat in the pan ( the pan loosing heat and the meat cooking in its own
juices.
  Cooking causes connective tissue inside the meat to shrink. Cut away – or cut through – any
visible membranes before frying. You can also make incisions in covering fat to stop the meat
from bending or twisting due to the applied heat.
 Some chefs prefer butter, which adds flavor and gives you hints about the temperature in your
pan. Others use oil, which is not affected by high temperatures. Some use a mix of both. Butter
and olive oil make a very tasty mix, but both of them go badly with high temperatures.
How to boil meat
 Connective tissue, sinews and fat in hard working muscles add flavor.
 Use generous amounts of boiling water to reduce protein leakage.
 Browning floured meat at the start gives a better result than adding flour at the end.
 Boiling meat a day or two in advance is not a bad idea.
 Add herbs at a late stage so that essential oils don't all evaporate.
MORE WATER, LESS TO SKIM
 Use generous amounts of water when putting meat to boil so that
 the temperature does not go down
 the protein leakage is kept to a minimum. Protein is what forms the foam on the surface. It can
give rise to bitter flavors and should be removed with care.
ON BOILING
 In boiling water the meat is heated up and cooked through contact heat. The temperature is
relatively low, around the boiling point, but water is an effective carrier and transmitter of
heat.
 When steam rises from your pots it takes heat with it according to the same principles as when
sweat or water on your skin cools down your body. To heat up water more effectively and to
save energy, use a a lid.
How to oven roast meat
o Use a fast and reliable thermometer.
o Combine high initial heat (for an appetizing crust) with low heat (more even heat distribution)
towards the end.
o An oven fan enhances the heating effect on the surface of the meat. Lower the suggested
temperature by 15 to 30°C.
o Memorize the "4 percent rule".
o Give the meat time to rest.
COMBINE HIGH AND LOW
o High temperatures in the oven will give you a tasty crust and make cooking time short. But
there is also a risk that the outer parts of the cut of meat will be overcooked before the heat
even reaches the center. Low temperatures in the oven will give you a nice and even result
throughout the meat, but not a toasted and tasty crust. That's why combining a period of high
heat at the beginning followed by a longer period of low heat is a good technique.
o TAKE CONTROL OFTEMPERATURE
o Cooking meat slowly in the oven retains moisture in the meat. The finished steak is pink from
one end to another, not grey around the edges and raw in the middle.
o If the rate of cooking is rapid, turn down the oven temperature to 55 or 60°C (= "well done")
so that you don't risk overcooking anything.
o A rule of thumb is that the temperature in the core will increase by 4 percent. An example:
o A cut of meat that you want to reach an internal temperature of 54°C and that is cooking in an
oven at 100°C should be removed when the thermometer shows 50°C. (Four percent of 100
degrees is four degrees, therefore the internal temperature can be expected to rise from 50°C
to 54°C.)
o The meat needs to rest for 10 to 15 minutes to give the heat time to spread evenly.
How to grill meat
 Don't be afraid of intense heat. But let the meat rest after.
 Turn when juices show on the upper surface. The second side will take less time.
 Skip the oil in marinades. It adds no taste and burns on the coals.
  Wait for caramelization to loosen the meat from the grate.
 Don't buy a better grill than your neighbor, buy better meat.
 This section is all about handling meat on your barbecue, but you will find even more about this noble
art in our [Beskrivning: ink - crash course in grilling .
MARINADE, SEASONING AND SALT
 A marinade should contain an acidic ingredient like lemon juice or vinegar. It adds tasty flavors and
also tenderizes the meat – at least superficially.
 Avoid oils in marinades when you are cooking on a grill. The oil contributes no flavors to the meat
and will burn and give rise to smoke when it drips down on the glowing coals.
 Salt before and after grilling, since a lot of the salt will end up on the live coal. Some chefs will tell
you not to use pepper until after grilling, because burnt pepper has an acrid taste.
 Apply marinades and glazes with lots of sugar at the end so that they don’t burn. One technique
for avoiding burnt marinade is to grill the meat before marinating it – and to give it a quick sear
before serving.
 Let the meat rest after cooking. The intense heat in a grill causes big temperature differences in
different parts of the meat. Use a fast and reliable thermometer to keep an eye on the internal
temperature.
Sous vide and other methods of meat preparation
SOUS VIDE
 Sous vide is French for “under vacuum”. The method involves cooking meat at a low and steady
temperature in an airtight plastic bag submerged in water. The vacuum conserves the meat and
the water bath allows for perfect control over the cooking temperature and doneness of the meat
protein.
 Sous vide gives you total control over temperature.
 For a tasty surface, brown after water bath.
 Smoking meat is not for amateurs, but home solutions do exist.
 Curing is easy, getting the flavors right is trickier.
 Make steak tartare from the core of the cut.
 A common technique is to bring the meat – very slowly – to a perfect internal temperature
overnight (internal temperature in this case meaning the same cooking result throughout the
entire cut of meat). Then you take it out and add a tasty surface in a pan or on a grill just before
serving.
 With this method the entire cut is perfectly cooked just as you want it – and has the tasty surface
you expect on cooked meat, too.
How to store meat
 Store meat in the coldest part of the refrigerator.
 For a longer time: Preferably in vacuum.
 For a shorter time: Preferably kept ‘aired’ under a piece of cloth.
 Heating and chilling should be carried out as quickly as possible.
 Trust your nose more than the given ‘use by’ date.
GETTING THE TEMPERATURE RIGHT
 Keep hot food hot and cold food cold.
 Meat and other foodstuff should be kept for as little time as possible within the risk span of 5°C to
57°C.
 Re-heated food should keep a temperature above 74°C for at least 15 seconds.
 If you follow the instructions above, the food can be re-heated and chilled several times.
 Let meat thaw slowly in the refrigerator.
STORING BEEF
 The most common bacteria are only to be found on the surface of whole pieces and dies at a
temperature of 64 ° C. To fry the meat all around not only provides taste, it also kills the bacteria on
the surface. The reason why minced meat is more sensitive than other meat is that bacteria, that
usually stays on the surface, is ground down inside the meat.
STORING VEAL- Its low fat level makes veal meat more sensitive than beef. Store veal as carefully as pork and
chicken.
STORING LAMB- Lamb originates from young animals and is usually not tenderized, which means it should be
consumed instantly.
THE ART OF FREEZING MEET
 When freezing meat, roll it up in plastic foil and force out as much air (the oxygen is the problem) as
possible.
 The ice crystals are at their largest and cause the most damage at temperatures around 0°C, therefore
the process should take as little time as possible
 You can hurry things up by spreading out and freezing many small packages instead of one large one.
NO FINGERS- Never prod the food with your fingers or touch it with unwashed tools if it is to be stored.
USE BY DATE- In many countries, consumers have an unnatural anxiety – sometimes bordering on the verge of
hysteria – about the expiry date on food packaging, which is mainly the result of insecurity and lack of
knowledge. The date on the package is merely a recommendation and is affected by temperature, storage, the
quality of the raw material, etc. Learn to use – and trust – your nose.
Proper Meat Handling and Storage
At Store
 Always purchase fresh meat and poultry products last
 Meat and poultry products should feel cold to the touch. Do not purchase products that feel warm, as
this indicates that the product has not been stored at the proper temperature
 Place products in a plastic bag to prevent juices from leaking onto other raw products in your shopping
cart. TIP: If plastic bags are not available at your grocery’s meat counter, pick up a few extra bag in the
produce section or consider bringing your own from home
 Choose packages that are tightly wrapped and have no tears or punctures. Be sure that package do not
contain, excessive liquid, which can be an indication of temperature abuse or excessive storage.
 For vacuum-packaged products, be sure that the seal has not been broken and that the package is not
leaking
 Purchase meat and poultry products by the sell-by date. If you purchase meat and puoltry products on
or within a day or two of the sell-by-date, prepare or freeze the product right away