Chapter 18:Meat

• What are meat cuts?

  Specific pieces of meat from animals
• Why do different meat cuts have unique characteristics?

  Each cut has its own texture and flavor
• From which animals are meat cuts sourced?

  Beef, pork, chicken, and lamb
• What are the common cuts of beef, pork, chicken, and lamb?

  • Beef: Steak, Roast, Ground Beef
  • Pork: Pork Chop, Bacon, Ham
  • Chicken: Breast, Thigh, Wing
  • Lamb: Lamb Chop, Shoulder, Leg
• What is a steak?

  Cut from the back of a cow
• What is the chicken breast known for?

  Lean protein and tenderness
• Where is the pork chop sourced from?

  From the loin of a pig
• What is ground beef?

  Mined meat from various parts of a cow
• How are meat cuts categorized?

  • Based on the type of animal
  • Examples:
  • Beef from cows
  • Pork from pigs
  • Chicken from chickens
  • Lamb from sheep
• What is bacon made from?

  Sliced and cured pork belly
• What is the leg of lamb used for?

  Roasting and braising
• What factors affect meat cut quality?

  • Animal Breed: Influences tenderness and flavor
  • Age: Older animals have tougher meat
  • Diet: Affects flavor and fat content
  • Handling: Prevents contamination and damage
  • Storage: Maintains quality and prevents spoilage
• What is the impact of animal breed on meat quality?

  Varies muscle composition and fat marbling
• How does age affect meat quality?

  Older animals tend to have tougher meat
• Why is proper handling important in meat processing?

  Prevents contamination and damage
• What are common meat cutting techniques?

  • Carving: Separating meat into portions
  • Boning: Removing bones from meat
  • Slicing: Cutting meat into thin pieces
• What is the best use for carving technique?

  Roasts and large cuts of meat
• What is the purpose of boning technique?

  To prepare boneless cuts of meat
• When is slicing technique best used?

  For making steaks and stir-fries
• How do meat cutting techniques affect meat quality?

  • Proper techniques enhance flavor and texture
  • Ensure better presentation of meat
  • Influence cooking methods and outcomes
• 1.1 Nutrional value of meat

  1.2 Types of meat

  1.3 Pork: characteristics of pork meat

  1.4 Game Characteristics of game meat

  1.5 Offal

  Unit 2

  2.1 Beef cuts

  Table 1: fore quarter cuts,uses and cooking methods

  Table 2:Hind quarter cuts,uses and cooking methods

  2.2 Lamb cuts

  Table 3:Lamb cuts,uses and cooking methods

  Unit 3: Factors influencing and characteristics of quality meat

  3.1 Factors influencing quality of meat

  3.2 Characteristics of good quality meat

  Table 4:South African meat industry company(SAMCI)meat grading

  Unit 4: Storage of and presentation methods for meat

  4.1 Storage temp and conditions

  4.2 Preparation methods

  4.3 Cooking methods and the effect of heat on meat

  UNIT 5: portion control and accompaniments

  5.1 Portion control or serving sizes

  5.2 Accompaniments
• • Mutton
  • Game animals
  • Characteristics of pork and game meat
  • Offal
  • Liver
  • Kidneys
  • Tongue
  • Beef cuts
  • The fore quarter
  • The hind quarter
  • Lamb cuts