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

5. 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.

9. Meat cuts are based on: Muscle and bone structure of the meat
Uses and appropriate cooking methods for various parts of the animal
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10. Meat Cuts Carcasses Sides, quarters, foresaddles, hindsaddles
Primal or wholesale cuts
Fabricated cuts
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12. 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)
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13. Effects of Heat on Meat Tenderizes connective tissue Toughens protein.
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14. 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
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15. The Goal of Broiling
To achieve the desired doneness and, at the same time, to form a brown, flavorful crust
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16. Roasting Rules Continuous, low-temperature roasting is best.
Roast fat-side up.
Use no water.
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17. 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.
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18. Simmering
Used primarily for less tender cuts of meat for which browning is either inappropriate or undesirable
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19. Factors Affecting the Quality of a Braised Product
Seasoning
Browning
Amount of braising liquid
Vegetable garnish
Adjusting the sauce
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20. Variety Meats GLANDULAR MEATS Liver Kidneys Sweetbreads Brains
MUSCLE MEATS
Heart
Tongue
Tripe
Oxtails
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