TLE

• Meat


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


  • Comprises water, protein, fat, and various amounts of minerals and vitamins
• Beef


  Meat obtained from cow and is one of the much sought-after types of red meat
• Beef primal cuts


  1. Large sections that are then broken down further into individual steak and other retail cuts

  2. A side of beef is literally one side of the beef carcass that is split through the backbone

  3. Each side is then halved between the 12th and 13th ribs into sections called the quarter and hindquarter
• Pork


  Meat derived from pig and is classified as red meat, but is less fatty than beef
• Pork primal cuts


  Large sections that are then broken down further into individual retail cuts
• Sheep meat


  Also known as mutton (meat of mature sheep) or lamb (immature sheep), classified as red meat
• Types of knives and their uses

  • French knife or chef's knife - for general purpose chopping, slicing, and dicing
  • Utility knife - used for carving roasted chicken and duck
  • Boning knife - used for boning raw meats and poultry
  • Slicer - used for carving and slicing cooked meats
  • Butcher knife - used for cutting, sectioning, and trimming raw meats in the butcher's shop
  • Scimitar or steak knife - used for accurate cutting steaks
  • Cleaver - used for cutting through bones
• Composition of Meat

  • Water - 70% of muscle tissue
  • Protein - 20% of muscle tissue, coagulates when heated, becomes firmer and loses moisture
  • Fat - 5% of muscle tissue, contributes to juiciness, tenderness, and flavor
  • Carbohydrates - plays a necessary part in the complex reaction which takes place when meat is browned by roasting, broiling or sautéing
• Muscle Fiber

  • Lean meat is composed of long, thin muscle fibers bound together in bundles, determining the texture or grain of the meat
  • Fine-grained meat has small fibers bound in small fibers
  • Coarse-textured meat has a lot of fibers
• Connective tissue


  • Network of proteins that bind the muscle fibers together, connective tissue is tough
  • White connective tissue (collagen) dissolves or breaks down by long, slow cooking with liquid
  • Yellow connective tissue (elastin) is not broken down in cooking, tenderizing can be accomplished only by removing the elastin, by pounding and by slicing and grinding
• Basic Preparation Methods of Meat

  • Washing - the only occasion is when meat comes into contact with blood during preparation
  • Skinning - most meat has been already skinned by the supplier
  • Dicing - cutting meat into cubes for various dishes
  • Trimming - to improve appearance, leave meat intact, leave even fat thickness, remove gristle and sinews
  • Slicing - cutting meat by determining the direction of the grain and cutting across the grain
  • Seasoning - adding salt and pepper to improve flavor
  • Coating - with flour or breadcrumbs
• Different Kinds of Meat and Their Source

  • Pork - meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age
  • Beef - meat from cattle over one year old
  • Lamb meat - meats of domesticated sheep
  • Carabeef - meat from carabao
  • Veal - flesh of a young calf, 4-5 months old
  • Chevon Meat - from deer/goat
• Entrée


  (in the classical menu) the courses after the Grosse piece
• Types of entrées

  • Cold entrees
  • Hot entrees
• Entrees


  Usually served as the main dish with suitable vegetable and salad garnishes
• Main Grosses Piece


  The main difference is that the entries are cut up before being served
• Four kinds of doneness in meat

  • Rare
  • Medium Rare
  • Medium
  • Well Done
• Rare


  When pressed with a finger, the meat is very soft with jelly like texture
• Medium Rare


  When pressed with a finger, meat feels springy and resistant
• Medium


  When pressed with a finger, meat feels firm and there is a definite resistance
• Well Done


  When pressed with a finger, the meat feels hard and rough
• Nutrient content of meat

  • Protein
  • Fat
  • Carbohydrates
  • Vitamins
  • Minerals
• Protein

  High-quality Protein is the Major constituent of meat after water, accounting for about 20% of its weight. Meat contains 7 grams of protein per ounce
• Fat


  Content can vary widely according to the grade of meat and its cut
• Carbohydrates


  Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter
• Vitamins


  Meat is an excellent source of certain B vitamins - Thiamin (B1), riboflavin (B2), pyridoxine (B6), vitamin (B12), niacin and some folate. Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk
• Vitamin B Complex

  The eight types of B vitamins: thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), vitamin B6, biotin (vitamin B7), folate (vitamin B9), vitamin B12
• Minerals


  Meat is an excellent source of iron, zinc, copper, phosphorous and few other traces of minerals
• Market forms of meat

  • Fresh Meat
  • Chilled Meat
  • Cured Meat
  • Processed Meat
• Fresh Meat


  A type of meat that is recently slaughtered, has not been preserved, nor frozen
• Chilled Meat


  Meat that is placed in chiller or slightly cold
• Cured Meat


  Meat preserved by salting, smoking, or aging
• Processed Meat


  Meat preserved by chemical processes
• Primary cuts of beef

  • Chuck
  • Rib
  • Loin
  • Round
  • Flank
  • Short plate
  • Brisket
  • Shank
• Lamb is the meat from the carcass of a young sheep, is a lean red meat with a mild but distinctive flavor. A very nutrious food, lamb is a good source of protein, B vitamins and iron
• Primal cuts of lamb

  • Shoulder
  • Breast/Foreshank
  • Rib
  • Loin/Flank
  • Leg
• Pork is the culinary term for meat from a domestic pig. It is one of most commonly consumed meats in the world, Eaten both freshly cooked and preserved. About 30% of pork is consumed as cooked fresh meat, while the remainder is cured or smoke for bakon, ham, and sausage and rendered to make lard
• Primal cuts of pork

  • Rear Legs (aka ham)
  • Loin
  • Shoulder
  • Belly or Side