1. Ch. 34
Meat

2. Make up of Meat
Meat: the edible muscle of animals, typically cattle, sheep, and pigs.
Has 3 main parts: muscle, connective tissue, and fat
Muscle: protein rich tissue made of long, thin cells, grouped together in bundles.
Grain: lengthwise direction of muscle
If you cut meat across the grain, you break up the muscle fibers, making it easier to chew.
Connective tissue: protein material that binds muscle together into bundles
Holds muscle fiber together and anchors muscle to bone.
Several types of connective tissue: collagen and elastin

3. Continued…
Collagen: the thin, white, transparent connective tissue found in tendons, between muscle cells, and between muscles.
When cooked in moist heat, collagen softens and turns into gelatin.
Elastin: the tough, elastic, and yellowish connective tissue found in ligaments and blood vessel walls.
Cannot be softened by heat and is usually cut away before cooking.
To tenderize elastin: must pound, cut, or grind it.

4. Continued…
collagen
elastin

5. Continued… Fat: meat contains both visible and invisible fat.
A layer of visible fat sometimes surrounds the muscle.
Marbling: small white flecks of fat
May appear within the muscle tissue.
Invisible fat is part of the chemical composition of meat.

6. How to cut against the grain

7. Nutrients in Meat Excellent source of protein.
Major source of iron, zinc, phosphorus, thiamin, riboflavin, etc…
Can be high in saturated fats.
Belongs to the same food groups as: poultry, fish, dry beans, eggs, and nuts.

8. Types and Cuts of Meats
4 most common meats: beef, veal, lamb, and pork.
Cut: is a specific, edible part of meat, such as a steak, chop, or roast.
Meat is first divided into large wholesale cuts: primal cuts.
Wholesale cut: large cut that is sold to retail stores.
The retailer divides wholesale cuts into retail cuts.
Retail cut: small cut of meat sold to consumers.
Ex: wholesale cut of beef is chuck(shoulder area): retail cuts from this: blade roast, short ribs, and arm pot roast.
Price label on a meat package identifies the cut.
Meat type listed first, wholesale cut is 2nd, retail cut is 3rd.

9. Wholesale cuts of Meat

10. Wholesale cuts of Veal

11. Wholesale cuts of Lamb

12. Wholesale cuts of Pork

13. Types of Meat Beef: cattle more than one year old
Veal: calves (young cattle), usually one to three months old.
Baby Beef: calves between six and twelve months old.
Lamb: sheep less than a year old
Mutton: sheep over two years old.
Pork: pigs less than a year old.

14. Inspection and Grading of Meat
The Federal Meat Inspection Act requires that all meat shipped across state lines be inspected for wholesomeness, or healthfulness before and after they are slaughtered.
Meat products that pass federal inspection will have a stamp. Stamp only appears in a few places.
USDA also grades meat.
Inspection is MANDATORY!
Meat is graded according to the standards that include the amount of meat on the animal, the amount of marbling, the age of the animal, and the texture and appearance of the meat.

15. Continued…
The grade is stamped on the meat. (both grade and inspection marks are stamped with harmless vegetable dye).
Lamb, veal, and beef are graded with the same grades with one exception: “good” veal and lamb are the same as “select” beef.
Pork is not graded because the meat is more uniform or consistent, in quality.
Prime beef is the highest and most expensive grade. The meat is well marbled, tender, and flavorful. (marbling in meat is valued: add flavor)
Select has the least amount of marbling and least expensive.

16. Meat Tenderness
Muscle movement: less a muscle moves, the more tender it is. Muscles along the backbone get very little movement.
Marbling: amount of marbling affect tenderness. Fat in marbling melts during cooking, releases juice and flavor.
As fat melts, it penetrates the muscle tissue and helps separate muscle fibers making the meat easier to chew.
Bone shapes give clues about where the meat comes from on the animal and how tender it is.
Figure 34.6: 7 most common bone shapes.
The rib and T-shape bones, which are part of the backbone, indicate that the meat is tender.

17. Meat Tenderness
Rib
T-shaped

18. Tenderizing Meat
Less tender cuts of meat can be tenderized before cooking by one of several methods.
Mechanical: grinding, pounding, and cutting tenderize meat by breaking down elastin.
Chemical: adding acid tenderize meat by softening the collagen and breaking down elastin. (tomatoes, sour cream, yogurt, vinegar, and lemon juice).
Commercial meat tenderizer: sprinkled on meat to increase its tenderness.
Contains salt and 3 papaya enzymes that break down muscle fibers.

19. Ground Meat
Less tender cuts of meat, along with trimmings, are often ground.
45% of the beef in the United States is made into ground beef.
Available with different amounts of fat.
By law ground beef cannot have more than 30% fat by weight.

20. Continued…
Regular ground beef has the most fat, is least expensive, and shrinks most when cooked.
Ground chuck: contains 15-20% fat, which makes for flavorful and juicy hamburgers.
Ground round and ground sirloin have the least fat and are the most expensive.
Ground meat that is labeled”lean” must have less than 10 grams of total fat.
Lean ground beef usually costs more than regular ground beef.
You can buy it either grounded or have it ground to order.
Can buy ground lamb, pork or veal.
You can also have them combined.
Packaged ground beef is often red on the outside and slightly bluish on the inside.

21. Variety Meats
Variety meat: a meat consisting of edible organs and extremities of beef, Variety meats include: liver, kidney, pigs feet, brains, heart, tongue, oxtails, and sweetbreads (thymus gland).
Highly perishable, so they must be fresh when purchased and cooked within 24 hours.
Used extensively in Europe and other parts of the world.
Andouille: French sausage made with chitterlings (pig intestines) and tripe (the stomach lining of cattle).
Cajun version: spicy and is usually made from pork shoulder.
Most variety meats produced in the U.S. are exported.

22. Variety Meats

23. Processed Meats
Processed meat: meat with added flavor and preservatives.
Include: ham, bacon, sausage, and cold cuts.
Cold cuts: are processed slices of cold meat and poultry.
35% of the meat produced in the United States is processed.
75% of all processed meat is pork. The remaining 25% is beef.
3 methods used to making process meats: curing, smoking, and cooking.

24. Continued… Smoked meats: liquid smoke is used for flavoring
Cured meats: can be pickle-cured or dry-cured.
Pickle-curing involves soaking the meat in a solution of salt, sugar, sodium, nitrate, potassium nitrate, ascorbic acid, and water or pumping the solution into the meat.
Dry-curing no water is used. Mixture is rubbed onto the surface of the meat.
Smoked meats: liquid smoke is used for flavoring
Cooked meats: cooked, processed meats are ready to eat. Pasteurization increases the shelf life.

25. Convenience Forms of Meats
Canned, frozen, and ready to eat products.
Cost much more than the same foods prepared from scratch at home.
Many canned meat entrees are available: beef stew and spaghetti and meatballs.

26. Buying and Storing Meat
Know how much you need to buy.
Choose the leanest cut
Lean beef roasts and steaks: round, loin, sirloin, and chuck arm.
Lean pork roasts and chops: tenderloin, center loin, and ham.
Lean lamb roasts and chops: leg, loin, and foreshank.
Veal is all lean except ground veal.
Meat must refrigerated!
Variety meat should be used within one day and ground meat should be used within 2 days.
Other fresh meats keep in the refrigerator for 3-5 days.

27. Cooking Meat
When properly cooked, meat becomes fore firm, fat melts, and connective tissues softens.
Protein is sensitive to heat.
Cooking meat for a long period of time at high temperatures can cause it to shrink significantly.
Heat does not usually destroy nutrients.

28. Preparing Meat
USDA requires safe handling instructions be on all packages of raw and partially cooked meat!
Thaw: if meat is frozen thaw before to preserve quality. IF cook frozen increase cooking time by 50%.
Rinse: before cooking meat, rinse under cold water and pat it dry with a paper towel.
Trim fat: trim any visible fat before cooking so drippings are less fatty.
Marinate: before cooking meat, you can marinate it for added flavor and tenderness. To make marinade: one acidic ingredient, add a little cooking oil, and season with herbs and spices. Do not marinate over 24 hours.
Cook: the tenderness of a meat cut determines it cooking method.

29. Testing for Doneness
Doneness: the point at which meat has cooked enough to make it flavorful and safe to eat.
Insert thermometer into the thickest part.
Meat can be cooked to these stages: rare, medium rare, medium, medium well, well done.
Figure 34.7

30. Broiling Meat Cooked very close to the heating element.
Uses high heat.
Tender cuts of meat: steaks, chops, ham slices, liver, bacon, and ground beef.
Steaks and chops should be at least 1/2 “ thick.
Make slashes on fat left on the edges of meat before broiling.

31. Grilling Meat Tender cuts of meat can be grilled.
Grill whole cuts or make kebabs.
Brush meat occasionally with a sauce.
When using a sweet sauce, wait to last minute to put on.

32. Roasting Meat
Works best with large tender cuts of meat: loin, rib, and leg roasts.
1. Place in pan: place meat fat side up. (As fat melts it bastes the meat)
2. season
3. Insert thermometer: into largest muscle.
4. Roast: 325 F without preheating oven.
5. Test for doneness: remove roast when thermometer registers 5 degrees under desired temperature.
6. Let stand: stand for minutes after removing from oven.

33. Frying Meat Thin pieces can be fried in small amount of fat.
Turn occasionally so both sides get evenly browned.
Do not cover.
Season meat after browning.

34. Pan-Broiling Meat Tender cuts of meat that are too thin to broil.
Use cuts that are 1 inch thick or less.
Use medium heat and do not cover.
Cook until brown on both sides, and then season if desired.

35. Braising Meat
Used to cook large, less tender cuts of meat, such as pot roast and Swiss steak.
Brown on all sides in large heavy pan.
Add liquid and seasoning and cover with tight fitting lid.
Simmer on low heat or cook in oven at 325 F.
Add carrots, potatoes, and onions halfway through.

36. Pressure-Cooking & Slow-Cooking Meat
Large, less tender cuts of meat can be pressure cooked.
Cooks in moist heat and tenderizes it under high pressure within relatively short time.
Slow cooking:
Uses low temperature for long cooking time.

37. Microwaving Meat Cuts of uniform size are best.
Microwaves do not cook evenly.
During standing time cover the meat loosely with foil.
Check meat in several spots with a thermometer.