1. HRM 212B: CULINARY ARTS AND SCIENCE
OUR LADY OF FATIMA UNIVERSITY
HRM 212B: CULINARY ARTS AND SCIENCE
Week 9
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2. FOOD AND CULINARY OUR LADY OF FATIMA UNIVERSITY
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3. MEAT OUR LADY OF FATIMA UNIVERSITY
Meat – the muscle tissue of animals that are used in food preparation
Types and Cuts of Meat
Beef – wild ox domesticated in ancient Greece
a. Steer – male cattle that are castrated while young
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Cont. Beef
b. Bulls – older uncastrated males that provide “stag meats”, usually used in processed meats and pet foods
c. Heifers and cows
Heifers – females that have not born a calf
Cows – females that have born calves
d. Calves – 3 to 8 mos old beef their meat is referred to as ‘baby beef”
castrated
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5. OUR LADY OF FATIMA UNIVERSITY
Cont. Meat
2. Veal – comes from male and female calves of the beef cattle between the age of 3 weeks and 3 months
3. Lamb – comes from sheep less than 14 mos old; the meat from molder animals is sold as mutton
4. Pork – young swine of either gender
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6. OUR LADY OF FATIMA UNIVERSITY
Meat cuts are divided into two general categories: a. Primal cuts are the large pieces into which the carcass is divided
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7. OUR LADY OF FATIMA UNIVERSITY
b. Fabricated cuts are the smaller pieces the diner consumes
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8. OUR LADY OF FATIMA UNIVERSITY
Three Major components of Muscle Tissue
Water – 75% muscle tissue
Protein – an important nutrient and the most abundant solid material in meat. About 20% muscle tissue is protein
Fat – accounts for up to 5% of muscle tissue
1. juiciness
2. tenderness
3. Flavor
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9. OUR LADY OF FATIMA UNIVERSITY
Two Kinds of Fat 1. Cover Fat 2. Intamuscular Fat / Marbling d. Carbohydrates – meat contains a very small amount of carbohydrates
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10. OUR LADY OF FATIMA UNIVERSITY
INSPECTION AND GRADING OF MEAT Inspection of meat is the examination of meat for wholesomeness, ensuring it’s free of diseases and able to be consumed by humans. Meat inspection does not determine the quality of the meat such as texture, firmness, color, age or maturity of animals, marbling. These factors are determined by meat-quality grading.
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11. USDA MEAT GRADES CHARACTERISTICS BEEF/ VEAL/ LAMB Prime
Choice
Highest quality, highest price, limited supply
High in quality, generally tender and juicy, abundant supply, widely used in food service as well as in retail

12. USDA MEAT GRADES CHARACTERISTICS BEEF/ VEAL/ LAMB
Lean meat, not as fine or tender. Economical, can be tender and flavorful if cooked carefully. Used in many institutional food service operations
Select

13. USDA MEAT GRADES CHARACTERISTICS BEEF
Least frequently used in food service. Highest of these grades are sometimes used in institutional food service. Lowest of these grades are used by canners and processors
Standard
Commercial
Utility
Cutter
Canner
VEAL
Cull
LAMB

14. NOTE: Pork used in food Service is consistent in quality and is not quality graded. It is inspected for wholesomeness and grade for yield

15. OUR LADY OF FATIMA UNIVERSITY
COOKING AND HANDLING MEATS To cook meat successfully, you should know 1. Which meats are high in connective tissue and which are low? 2. What is the best ways to make tough meats tender?
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16. OUR LADY OF FATIMA UNIVERSITY
Meats are highest in connective tissue if: 1. They come in muscles that are more exercised 2. They come from older animals Meats high in connective tissue can be made more tender by using proper cooking techniques. The heat of cooking affects tenderness in two ways: 1. It tenderizes connective tissue if moisture is present and cooking is slow 2. It toughens protein
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17. OUR LADY OF FATIMA UNIVERSITY
Principles of Low heat cooking:
High heat toughens and shrinks protein results in excessive moisture loss therefore, low-heat cooking should be the general practice for most meat cooking methods.
Broiling seems to be contradiction. The reason that carefully broiled meat stays tender is that it is done quickly.
Roast cooked at low temperatures have a better yied that those roasted at high heat
Moist heat penetrates meat quickly. Therefore, meat should be simmered, never boiled.
Broiling seems to be contacti
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18. OUR LADY OF FATIMA UNIVERSITY
APPROPRIATE COOKING METHODS
Tender Cuts
a. Rib (Kostillas)
Rib eye steak – broil, pan-broil, pan fry
Rib steak, small end – broil, pan-broil, pan fry
Rib eye roast – roast
Rib roast, small end – roast
Back ribs – braised, cook in liquid
Rib roast, large end - roast
Broil – cooking by direct exposure to heat placed above the food; pan-broil-cooking in a pan; pan fry- cooking in deep fat in a skillet; roast –to cook in an oven or on a spit over a fire; braised –main item is seared in fat, then simmered in stock or another liquid in a covered vessel; sear – to cook slightly and superficially to affect color
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19. OUR LADY OF FATIMA UNIVERSITY
b. Short loin (kadera)
T-bone steak – roast, broil
Tenderloin roast - roast
Porterhouse steak – broil, pan-broil, pan-fry
Boneless tenderloin steak – broil, pan-broil, pan fry
Tenderloin steak – broil, pan-broil, pan-fry
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20. OUR LADY OF FATIMA UNIVERSITY
c. Sirloin (Kadera)
Sirloin steak, flat bone – broil, pan-broil, pan-fry
Sirloin steak, round bone – braise, pan broil, pan-fry
Top sirloin steak - braise, pan-broil, pan-fry
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Less Tender Cuts
a. Chuck (Paypay)
Cross rib pot roast – braise
Arm rib pot roast – braise
Boneless shoulder, pot roast – braise
Under blade pot roast – braise
Flank style ribs – braise, cook in liquid
Bade roast – braise
Short ribs – braise, cook in liquid
Chuck eye roast – braise, roast
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22. OUR LADY OF FATIMA UNIVERSITY
b. Round (Pierna Corta)
Boneless rump roast – roast braise
Bottom round roast – braise, roast
Top round roast – roast
Eye round roast – braise, roast
Tip roast – roast, braise
Round steak – braise, pan-fry
Tip steak – broil, pan-broil, pan-fry
Top round steak – braise, pan broil, pan-fry
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23. OUR LADY OF FATIMA UNIVERSITY
3. Least Tender Cuts/Tough Cuts
a. Flank and short plate (Kamto & Kabilugan)
Flank steak – broil, braise, pan-fry
Skirt Steak – broil, braise, pan-fry
Flank Steak rolls - braise, broil, pan-fry
b. Brisket (Punta y Pecho)
Corned Brisket – braise
Brisket, whole – braise, cook in liquid
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24. OUR LADY OF FATIMA UNIVERSITY
Cont. Least Tender Cuts
c. Foreshank (Kenchi)
Cross cut shank – braise, simmer
Other cuts:
Ground beef – broil, pan-fry, pan-broil, roast (bake)
Cube steak – braise, broil, pan-broil, pan-fry
Meat for stew – braise, cook in liquid
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25. OUR LADY OF FATIMA UNIVERSITY
Veal
Arm steak – braise, pan-fry
Riblet – braise, cook in liquid
Leg cutlet – braise, pan-fry, broil
Loin chop – braise, pan-fry, broil
Rib chop – braise, pan-fry, broil
Blade steak – braise, pan-fry id
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26. OUR LADY OF FATIMA UNIVERSITY
Pork
Chop (sirloin chop, center-cut loin chop, blade steak, pork rib chop, pork loin chop, boneless pork) – pan-broil, grill, broil, roast, saute, braise
Pork Tenderloin – roast in an oven, BBQ over indirect heat, braise in an oven
Ribs (Back ribs) – barbecue, slow roasting, braising
Roast – large cut of pork from loin (lomo), leg (pata hulihan), shoulder, or tenderloin – roast in an oven BBQ, braise
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27. OUR LADY OF FATIMA UNIVERSITY
Lamb
Loin chops, ground lamb, rib chop, sirloin chop – pan-fry
Shanks, center leg, shoulder chops, half of leg – braising, stewing and moist cooking
Boneless lamb shoulder, boneless loin roast - roasting
Stew – a cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time
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28. OUR LADY OF FATIMA UNIVERSITY
Kosher Meats - from animals (cattle, sheep, and goat but not swine) designated as “clean” that have been slaughtered according to Jewish religious practices of a rabbi or other approved individual Variety Meats - Also known as offal, include various organs, glands and other meats that don’t form a part by the dressed carcass of the animal
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29. OUR LADY OF FATIMA UNIVERSITY
Two Groups of Variety Meats
1. Glandular Meats
a. Liver
Calf’s Liver –is the most prized, delicate flavor, tender, pale-pinkish color. It is served pan fried, sautéed broiled
Beef Liver – darker in color, stronger in flavor, tougher than calf’s liver. It is suitable for pan-fried and braised
Pork Liver – used mostly in pates and sausages
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30. OUR LADY OF FATIMA UNIVERSITY
b. Kidney Veal and lamb kidneys are the most popular, especially in the more upscale restaurant. It is prepared by sautéing and broiling Beef kidney – are tougher and stronger flavored. It is used for steak and kidney pie Pork Kidney – are not often used
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31. OUR LADY OF FATIMA UNIVERSITY
c. Sweet breads – are the thymus glands of calves and young beef animals. It is a delicacy and is often expensive. It has a mild flavor and delicate texture. It can be prepared by braising or breaded and sautéed in butter d. Brain – calf’s brain are the most frequently used. It is very perishable and should be cooked as soon as possible. It is usually served hot with black butter or cooled dipped in batter, deep fried and served with tomato sauce.
Thymus - A ductless glandular organ at the base of the neck that produces lymphocytes and aids in producing immunity; atrophies with age
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32. OUR LADY OF FATIMA UNIVERSITY
Cont. Two groups of Variety Meats
2. Muscle Meats
Heart – usually from veal or beef; very tough and clean. It can be braised or simmered or it may be ground and added meat products
Tongue – beef tongue is popular as a cold, sliced meat for sandwiches It can be fresh cured, smoked
Oxtails – contain flavorful meat and a rich gelatin content highly desirable for soups and stews
Tripe – the muscular stomach lining of meat animals
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33. OUR LADY OF FATIMA UNIVERSITY
Cont. Muscle Meats
e. Intestines – used to make sausage casings
f. Cauls - is fatty membrane covering in the animal’s stomach
g. Feet – added to soups, stews and stocks
Cauls - The inner membrane of embryos in higher vertebrates (especially when covering the head at birth)
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34. OUR LADY OF FATIMA UNIVERSITY
STORAGE OF MEATS
Fresh Meats
Check purchases on arrival to ensure that purchased meat is of good quality
Do not wrap tightly. Bacteria and mold thrive in moist, stagnant places. Air circulation inhibits their growth. Store loosely to allow air circulation between pieces, but cover cut surfaces to prevent excessive drying
Do not open vacuum-packed meats until ready to use
Store at 32F-36F (0-2C). Meat does not freeze until 28F (-2C)
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35. Keep meats separated in cooler to avoid cross-contamination
Cont. Storage of Fresh Meats
Keep meats separated in cooler to avoid cross-contamination
Used as soon as possible. Fresh meats keep well for only two to four days. Ground meats keep even less well because so much surface area is exposed to bacteria. Smoked and cured products may be kept up to one week
Do not try to rescue meats that are going bad by freezing them
Keep coolers clean

36. Wrap frozen meats well to prevent freezer burn
Cont. Storage of Frozen Meats
Wrap frozen meats well to prevent freezer burn
Sore at 0F (-18C) or colder
Rotate stock – FIFO. Frozen meats do not keep indefinitely. Recommended shelf life at 0F (-18C) for beef, veal,, and lamb is six months; for pork is four months
Defrost carefully. Tempering in the refrigerator is best. Defrost at room temperature encourages bacterial growth
Do not refreeze thawed meats. Refreezing increases loss of quality
Keep freezers clean