Composition of Meat 75% Water 20% Protein ~5% Fat* Trace Carbohydrate *May have fat surrounding the muscle tissue.

Connective Tissue Bundles of muscle fibers surrounded by connective tissue. Long, thin muscle fibers = fine grain Large, thick muscle fibers = coarse grain Exercised muscles higher in connective tissue. Older animals-difficult to break down connective tissue.

Meat cuts are based on: Muscle and bone structure of the meat Uses and appropriate cooking methods for various parts of the animal Transparency 10-1

Meat Cuts Carcasses Sides, quarters, foresaddles, hindsaddles Primal or wholesale cuts Fabricated cuts Transparency 10-2

Using Specifications When Selecting Meat Specifications should include: Item name (IMPS/NAMPS number if applicable) Grade Weight range (for roasts and large cuts) State of refrigeration (chilled or frozen) Fat limitations (average thickness of surface fat) Transparency 10-3

Effects of Heat on Meat Tenderizes connective tissue Toughens protein. Transparency 10-4

General Meat Cooking Rules Tender cuts—dry heat Slightly less tender cuts—sometimes dry heat, sometimes moist heat Least tender cuts—almost always moist heat Transparency 10-5

The Goal of Broiling To achieve the desired doneness and, at the same time, to form a brown, flavorful crust Transparency 11-2

Roasting Rules Continuous, low-temperature roasting is best. Roast fat-side up. Use no water. Transparency 11-1

Sautéing vs. Pan-frying Sautéing—High heat and a small amount of fat required; usually used for small pieces of food. Pan-frying—Moderate heat and a moderate amount of fat required; usually used for larger items, such as chops. Transparency 11-3

Simmering Used primarily for less tender cuts of meat for which browning is either inappropriate or undesirable Transparency 11-4

Factors Affecting the Quality of a Braised Product Seasoning Browning Amount of braising liquid Vegetable garnish Adjusting the sauce Transparency 11-5

Variety Meats GLANDULAR MEATS Liver Kidneys Sweetbreads Brains MUSCLE MEATS Heart Tongue Tripe Oxtails Transparency 10-6