1. esa/fphp/tganu1 MEATS

2. esa/fphp/tganu2 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

3. esa/fphp/tganu3 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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7. 7 MEATS – Composition Muscle tissue consists of three major components:  Water 75%, 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”

8. esa/fphp/tganu8 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

9. esa/fphp/tganu9 Marbling

10. esa/fphp/tganu10 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

11. esa/fphp/tganu11 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

12. esa/fphp/tganu12 Muscle fiber

13. esa/fphp/tganu13 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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15. esa/fphp/tganu15 MEATS – Structure Meats are highest in connective tissue if:  They come from muscle that are more exercised (legs, shoulders)  They come from older animals

16. esa/fphp/tganu16 MEATS – Structure Types of connective tissue:  Collagen Usually 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

17. esa/fphp/tganu17 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

18. esa/fphp/tganu18 MEATS – Inspection and Grading Inspection is a guarantee of wholesomeness not of quality or tenderness: The animal was not diseased The meat is clean Fit for human consumption Grading is a quality designation, based on the : Texture Firmness Color Age Marbling

19. esa/fphp/tganu19 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

20. esa/fphp/tganu20 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.

21. esa/fphp/tganu21 Wet Aging Carcasses are broken into smaller cuts and enclosed in plastic vacuum packs (Cryovac@) MEATS – Aging

22. esa/fphp/tganu22 MEATS – Aging Dry 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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24. esa/fphp/tganu24 MEATS – Basic Cuts Meat 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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26. esa/fphp/tganu26 MEATS – Basic Cuts Beef, lamb, veal, and pork may be in some or all of these forms:  Carcasses The whole animal, minus entrails, head, feet, and hide (except pork)  Sides, Quarters, Foresaddles, Hindsaddles  Primal or Wholesale Cuts  Fabricated Cuts

27. esa/fphp/tganu27 Carcasses The whole animal, minus entrails, head, feet, and hide (except pork)

28. esa/fphp/tganu28 MEATS – Basic Cuts  Sides, Quarters, Foresaddles, Hindsaddles - beef is split first through the backbone into sides. Sides are divided between the 12 th and 13 th 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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30. esa/fphp/tganu30 ForequarterHindquarter

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32. esa/fphp/tganu32 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

33. esa/fphp/tganu33 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

34. esa/fphp/tganu34 MEATS – Basic Cuts MeatsPrimal CutsFabricated Cuts BeefShort loinClub steaks, Porterhouse steaks, T-bone steaks, Strip loin, Short tenderloin LambHotel rackRack, Crown roast, Rib chops VealLoinSaddle, Loin chops PorkHamFresh ham, Smoked ham, Ham steaks

35. esa/fphp/tganu35 Beef Short loin Sirloin steak Fillet mignon Porterhouse steak T-bone steak

36. esa/fphp/tganu36 Beef Tenderloin HeadTailCenter Goulash Fillet mignonFillet steak Tournadoes Chateau briand

37. esa/fphp/tganu37 Beef Chuck Blade blade roast pot roast cross rib roast chuck eye steak

38. esa/fphp/tganu38 Beef Rib Cuts rib-eye steak rib roast

39. esa/fphp/tganu39 Round top round steak round steak rump roast

40. esa/fphp/tganu40 Breast and Flank hanger steak short ribs flank steak skirt steak

41. esa/fphp/tganu41 Lamb Rib Cuts rack of lamb lamb rib chop

42. esa/fphp/tganu42 Pork Loin Cuts pork back ribs pork loin chop pork butterfly chop pork center loin roast pork rib chop

43. esa/fphp/tganu43 MEATS – Cooking and Handling The 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

44. esa/fphp/tganu44 MEATS – Cooking and Handling The 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

45. esa/fphp/tganu45 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

46. esa/fphp/tganu46 MEATS – Cooking and Handling Other Factors Influencing Choice of Cooking Methods Fat content Barding - tying slices of fat, such as pork fatback, over meats with no natural fat cover to protect them while roasting Larding – 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

47. esa/fphp/tganu47 Barding and Larding Fatback

48. esa/fphp/tganu48 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

49. esa/fphp/tganu49 MEATS – Breaking Down Connective Tissue CutsPrimary Cooking Methods Rib and loinDry heat Leg or roundMoist heat and dry heat Chuck or shoulderMoist heat Shanks, breast, brisket, and flank Moist heat Ground meat, cubed steaks, and stew meat Dry or moist heat

50. esa/fphp/tganu50 MEATS – Doneness Doneness – the meaning of the term doneness depends on whether the cooking method uses dry heat or moist heat  Dry Heat Meat is “done” when the proteins have reached the desired degree of coagulation as indicated by internal temperature  Moist Heat Meat 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

51. esa/fphp/tganu51 MEATS – Doneness Dry-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

52. esa/fphp/tganu52 MEATS – Doneness Testing Doneness Determining doneness is one of the most difficult and critical 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

53. esa/fphp/tganu53 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 MeatRareMediumWell Done Beef54°C60-63°C71°C Lamb54°C63°C71°C Veal-63-66°C71°C Pork--74-77°C

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55. esa/fphp/tganu55 Meat Doneness Rare Well doneMedium well MediumMedium rare

56. esa/fphp/tganu56 Meat Doneness

57. esa/fphp/tganu57 Dial Face Ovenproof Meat 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

58. esa/fphp/tganu58 MEATS – Doneness Carry-over Cooking Heat 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 Ratio Charts of time per pound of meat for roasting should be used in estimating and planning cooking times, not in determining doneness

59. esa/fphp/tganu59 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

60. esa/fphp/tganu60 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

61. esa/fphp/tganu61 MEATS – Doneness Juiciness Three 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 Coagulation The longer a meat is cooked, the more it contracts and forces out moisture. Avoid overcooking

62. esa/fphp/tganu62 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 meatsMuscle meats LiverHeart KidneysTongue SweetbreadsTripe BrainsOxtails

63. esa/fphp/tganu63 Variety meats kidneys testicles tongue heart tripe liver brainssweetbreads oxtail

64. esa/fphp/tganu64 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

65. esa/fphp/tganu65 Rabbit

66. esa/fphp/tganu66 Hare

67. esa/fphp/tganu67 Boar

68. esa/fphp/tganu68 Buffalo

69. esa/fphp/tganu69 Deer

70. esa/fphp/tganu70 Antelope

71. esa/fphp/tganu71 Kobe Beef Their diets are strictly controlled and during the final fattening process, cattle are fed hefty quantities of sake and beer mash.

72. esa/fphp/tganu72 The End