Esa/fphp/tganu1 MEATS. esa/fphp/tganu2 Objectives Describe the composition and structure of meat and explain how they relate to meat selection and cooking.

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MEATS

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Objectives

• Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods

• Explain the effect that aging has on meat and identify the two primary aging methods

• Identify primal cuts and the major fabricated cuts

• Choose appropriate cooking methods for the most important meat cuts

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MEATS

Definition

Meat is muscle tissue, the flesh of domestic

animals (cattle, hogs, and lambs) and of wild

animals (such as deer).

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MEATS – Composition

Muscle tissue consists of three major components:

Water75%, shrinkage can be a big problem in cooking meat

Protein 20%, when protein has coagulated to the desired degree, the meat is said to be “done”

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MEATS – Composition

Fat 5%, a certain amount of fat is desirable for three reasons:- Juiciness Marbling is fat that is deposited within the

muscle tissue. - Tenderness Marbling separates muscle fibers, making then

easier to chew- Flavor The main source of flavor in meat

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Marbling

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MEATS – Composition

* Surface fat protects the meat, especially

roasts from drying out during cooking as

well as in storage

Carbohydrate

Very small amount of carbohydrate. Important in achieving the desirable flavor and appearance of browned meats

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MEATS – Structure

There are two important fibers that makes up

the structure of meats:

Muscle fibers

Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of a meat

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Muscle fiber

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MEATS – Structure

Connective tissue

Muscle fibers are bound together in a network of proteins called connective tissues

Connective tissue is tough, thus to cook meat successfully, you should know:

- which meats are high in connective tissues

and which are low

- the best ways to make tough meats tender

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MEATS – Structure

Meats are highest in connective tissue if:

They come from muscle that are more exercised (legs, shoulders)

They come from older animals

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MEATS – StructureTypes of connective tissue:

CollagenUsually white in color, moist heat will turn collagen into gelatin and water, thus:- moist-heat at low temperatures are most effective

- use acid to tenderize collagen, marinate, or use tomato or wine to the cooking liquid

- add tenderizers to meats (papain)

- enzymes are naturally present in meats. They break down some connective tissue and other proteins as

meat ages

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MEATS – Structure Elastin

Usually yellow in color and is usually the tendons that surrounds the meat. Older animals have a higher proportion of elastin than younger animals. Cannot be broken down in cooking, thus:

- tendering can be accomplished only by removing the elastin (cutting away tendon)

- mechanically breaking up the fibers through pounding and cutting, grinding, slicing thinly against the grain

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MEATS – Inspection and Grading

Inspection is a guarantee of wholesomeness not of quality or tenderness:The animal was not diseasedThe meat is cleanFit for human consumption Grading is a quality designation, based on the :TextureFirmnessColorAgeMarbling

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MEATS – Aging

Soon after slaughter, an animal’s muscles stiffen

due to chemical changes in the flesh (rigor mortis).

However this stiffness will gradually disappear

caused by enzymes in the flesh.

• Green Meat

Meat that has not had enough time to soften, relatively tough and flavorless

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MEATS – Aging• Aged Meat

Holding meats in coolers under controlled conditions to provide time for this natural tenderizing is called aging. It increases tenderness and flavor.

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Wet Aging

Carcasses are broken into smaller cuts and enclosed in plastic vacuum packs (Cryovac@)

MEATS – Aging

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MEATS – AgingDry Aging• Process of storing meats, usually large cuts,

under carefully controlled conditions.

• The meat is not packaged or wrapped, and it is exposed to air on all sides

• Temperature, humidity, and air circulation are precisely controlled to prevent spoilage

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MEATS – Basic CutsMeat cuts are based upon 2 factors: The muscle and bone structure Knowing the bone structure of meat animals is

essential for :- identification of meat cuts- boning and cutting meats- carving cooked meats

Uses and appropriate cooking methods of various parts of the animal- which part should be grilled or braised

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MEATS – Basic CutsBeef, lamb, veal, and pork may be in some or all of these forms:

CarcassesThe whole animal, minus entrails, head, feet, and hide (except pork)

Sides, Quarters, Foresaddles, Hindsaddles

Primal or Wholesale Cuts

Fabricated Cuts

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Carcasses

The whole animal, minus entrails, head, feet, and hide (except pork)

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MEATS – Basic Cuts Sides, Quarters, Foresaddles, Hindsaddles

- beef is split first through the backbone into sides. Sides are divided between the 12th and 13th ribs into forequarter and hindquarter

- veal and lamb are not split into side but are divided between ribs 12 and 13 into foresaddle or hindsaddle

- pork carcasses are cut directly into primal cuts

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Forequarter Hindquarter

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MEATS – Basic Cuts Primal or Wholesale Cuts

- The primary divisions of quarters, foresaddles,

hindsaddles, and carcasses

- each primal may be fabricated, or cut up and

trimmed

- primal cuts are always the starting point for

smaller cuts

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MEATS – Basic Cuts Fabricated Cuts

- Primal cuts are fabricated into smaller cuts for roast, steaks, chops, cutlets, stewing meat, ground meat, and so forth, according to individual customer requirements and specifications

- Portion-controlled cuts are ready-to-cook meats cut according to customers specifications

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MEATS – Basic Cuts

Meats Primal Cuts Fabricated Cuts

Beef Short loin Club steaks, Porterhouse steaks, T-bone steaks, Strip loin, Short tenderloin

Lamb Hotel rack Rack, Crown roast, Rib chops

Veal Loin Saddle, Loin chops

Pork Ham Fresh ham, Smoked ham, Ham steaks

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Beef Short loin

Sirloin steak

Fillet mignon

Porterhouse steak

T-bone steak

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Beef Tenderloin

Head Tail Center

Goulash

Fillet mignon Fillet steak

Tournadoes

Chateau briand

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Beef Chuck

Blade

blade roast

pot roast

cross rib roast

chuck eye steak

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Beef Rib Cuts

rib-eye steak

rib roast

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Round

top round steak

round steak

rump roast

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Breast and Flank

hanger steak

short ribs

flank steak

skirt steak

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Lamb Rib Cuts

rack of lamb

lamb rib chop

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Pork Loin Cuts

pork back ribs

pork loin chop

pork butterfly chop

pork center loin roast

pork rib chop

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MEATS – Cooking and HandlingThe good of cooking meats: To develop tenderness To develop flavor To prevent excessive shrinkage and nutrient loss To develop appearance

Heat affects tenderness in two ways: It tenderizes connective tissue if moisture is

present and cooking is slow

It toughens protein. Even meats low in connective tissue can be though and dry if cooked at excessively high heats for too long

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MEATS – Cooking and HandlingThe Principal of Low-Heat Cooking

Low-heat cooking is essential for most meat cooking methods. High heat toughens and shrinks protein and result in excessive moisture loss

Broiled meat stays tender if it is done quickly Roast cooked at low temp. have better yields

than those roasted at high heat Meat should be simmered not boiled because

moist heat penetrates meat quickly

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MEATS – Breaking Down Connective Tissue

Remember!!!Tender cuts, cooked primarily by dry heat

Slightly less tender cuts, cooked sometimes by dry and sometimes by moist heat

Least tender cuts, cooked almost always by moist heat

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MEATS – Cooking and HandlingOther Factors Influencing Choice of Cooking Methods

Fat contentBarding - tying slices of fat, such as pork fatback, over meats with no natural fat cover to protect them while roastingLarding – inserting strips of fat with a larding needle into meats low in marbling

Developing tenderness is not the only goal of cooking- developing flavor- preventing excessive shrinkage and nutrient loss- developing appearance

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Barding and Larding

Fatback

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MEATS – Searing and “Sealing”Searing• The purpose of searing meats at high heat is to create

desirable flavor and color by browning the meat’s surfaces

• Steaks, chops, and cutlets cooked very quickly at high heat retain more moisture at first because the intense heat instantly evaporates the juices from the surface of the meat and forces internal juices further into the meat

Blanching and “Sealing”• When meat is placed into boiling water, some of the protein

coagulates inside that meat and not as much is carried out of the meat with the lost moisture

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MEATS – Breaking Down Connective Tissue

Cuts Primary Cooking Methods

Rib and loin Dry heat

Leg or round Moist heat and dry heat

Chuck or shoulder Moist heat

Shanks, breast, brisket, and flank

Moist heat

Ground meat, cubed steaks, and stew meat

Dry or moist heat

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MEATS – DonenessDoneness – the meaning of the term doneness depends on whether the cooking method uses dry heat or moist heat

Dry HeatMeat is “done” when the proteins have reached the desired degree of coagulation as indicated by internal temperature

Moist HeatMeat is “done” when connective tissues have broken down enough for the meat to be palatable. With a few exceptions, meat cooked by moist heat is always well done

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MEATS – DonenessDry-Heat Cooking - Degree of doneness

As meat cooks, its pigments change color:Red meat – from red to pink or gray or gray-brown

• Rare: browned surface; thin layer of gray; red interior

• Medium: thicker layer of gray; pink interior• Well done: gray throughout

White meat (pork & veal) – changes from pink or gray-pink to white or off-white. Cooked well done

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MEATS – DonenessTesting DonenessDetermining doneness is one of the most difficult andcritical aspects of meat cooking. It takes experience and skill to take meat off the fire at the right time

Touch Pressing lightly with the finger indicates the meat’s

doneness. Press the center of the lean part, not the fat- Rare: feels soft, gives to pressure, though not as soft and jellylike as raw meat- Medium: feels moderately firm and resilient,

springs back readily when pressed- Well done: Feels firm, does not give to pressure

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MEATS – Doneness

Temperature

Standard or instant-read, should be inserted into the center of

the thickest part of the flesh, not touching fat or bone

Meat Rare Medium Well Done

Beef 54°C 60-63°C 71°C

Lamb 54°C 63°C 71°C

Veal - 63-66°C 71°C

Pork - - 74-77°C

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Meat Doneness

Rare

Well done Medium well

MediumMedium rare

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Meat Doneness

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Dial Face OvenproofMeat Thermometer

Digital Instant Read Thermometer

(Not Ovenproof)

Dial Face Instant Read Meat Thermometer(Not Ovenproof)

Digital Instant Read Thermometer

with Heatproof Sensor and Wire

Digital Instant Read Grill Fork Thermometer

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MEATS – DonenessCarry-over CookingHeat continues to be conducted into the meat until the heat is equalized throughout the roast. Remove roasts from the oven when the thermometer is 6 to 8°C below desire reading

Time-Weight RatioCharts of time per pound of meat for roasting should be used in estimating and planning cooking times, not in determining doneness

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MEATS – Doneness

Many factors other than weight and oven temperature determine cooking time:

Temperature of meat before roasting Amount of fat cover (fat acts as an insulator) Bones Size, type, and contents of oven Number of times oven door is opened Shape of the cut

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MEATS – Doneness

Moist-Heat Cooking Meat cooked by moist heat is cooked well done,

and actually beyond well done Doneness is indicated by tenderness, not by

temperature When the prongs of the fork go in and slide out

easily, the meat is done Low temperatures, no higher than simmering are

essential in moist-cooked meats

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MEATS – DonenessJuicinessThree main factors that determine the juiciness: Internal Fat

Well marbled meats taste juicier than lean meats Gelatin

In braised meats, gelatin converted from connective tissue helps to bind water molecules and hold them in the meat, improves the texture of the meat in the mouth

Protein CoagulationThe longer a meat is cooked, the more it contracts and forces out moisture. Avoid overcooking

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MEATS – Variety Meats

Variety meats, also known as offal, include various organs, glands, and other meats that don’t form a part of the dressed carcass of the animal

Glandular meats Muscle meatsLiver HeartKidneys TongueSweetbreads TripeBrains Oxtails

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Variety meats

kidneys

testicles

tongue

heart

tripe

liver

brains sweetbreads

oxtail

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MEATS – Game and Specialty Meats

Game is referred to as poultry and meat animals

normally found in the wild Venison Boar Rabbit Hare Antelope Buffalo

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Rabbit

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Hare

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Boar

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Buffalo

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Deer

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Antelope

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Kobe Beef

Their diets are strictly controlled and during the final fattening process, cattle are fed hefty quantities of sake and beer mash.

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The End