lesson 1

• Meat


  The flesh of cattle (beef and veal), sheep (lamb) and pigs (pork)

  
• Composition of meat


  • Water
  • Protein
  • Fat
  • Carbohydrates
• Water in meat


  • 70% of muscle tissue
• Protein in meat


  • 20% of muscle tissue, coagulates when heated
• Fat in meat


  • 5% of muscle tissue, contributes to juiciness, tenderness and flavor
• Carbohydrates in meat


  • Plays a necessary part in the maillard reaction for browning
• Muscle fibers


  • Determine the texture or grain of meat, fine-grained vs coarse-textured
• Connective tissue


  • Tough, includes collagen (dissolved by slow cooking) and elastin (not broken down)
• Types of meat


  • Pork
  • Beef
  • Lamb
  • Carabeef
  • Chevon
  • Veal

  
• Nutrient content of meat

  High-quality protein, fat, vitamins (B vitamins), minerals (iron, zinc, copper)
• Market forms of meat

  • Fresh meat
  • Chilled meat
  • Cured meat
  • Processed meat

  
• Beef primal cuts


  • Forequarter
  • Hindquarter

  
• Pork primal cuts


  • Primal cuts broken down into individual retail cuts

  
• Chicken fryer, whole raw: 66% cooked: 60%
• white meat chicken, with skin raw: 69% cooked: 61%
• dark meat chicken, with skin raw: 66% cooked: 59%
• ground beef, 85% lean raw: 64% cooked 60%
• ground beef, 73% lean raw: 56% cooked: 55%
• beef, eye of round raw: 73% cooked 65%
• beef, whole brisket raw: 72% cooked: 56%