TLE Meat pt2.

• Meat


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


  • Water
  • Protein
  • Fat
  • Minerals
  • Vitamins
• Beef primal cuts


  • Large sections of beef that are then broken down further into individual steak and other retail cuts
  • A "side" of beef is literally one side of the beef carcass that is split through the backbone
• Pork primal cuts


  • Large sections of pork
• Mutton


  Meat of mature sheep
• Lamb


  Meat of immature sheep
• Types of knives and their uses

  • French knife or chef's knife - for general purpose chopping, slicing, and dicing
  • Utility knife - used for carving roast 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 shop
  • Scimitar or steak knife - used for accurate cutting of steaks
  • Cleaver - used for cutting through bones
• Protein


  Coagulates when heated, becomes firmer and loses moisture. When protein has coagulated to the desired degree, the meat is said to be done.
• Fat in meat


  • Contributes to juiciness, tenderness, and flavor
  • Marbling is fat that is deposited within the muscle tissue
  • Surface fats protect the meat from drying out during cooking
• Nutrient content of meat

  • Protein
  • Fat
  • Carbohydrates
  • Vitamins
  • Minerals
• Muscle fibers


  • Determine the texture or grain of a piece of meat
  • Fine-grained meat is composed of small fibers bound in small fibers
  • Coarse-textured meat has large fibers
• Connective tissue


  • Network of proteins that bind the muscle fibers together
  • Collagen - white connective tissue that dissolves or breaks down by long, slow cooking with liquid
  • Elastin - yellow connective tissue and is not broken down in cooking
• Different kinds of meat and its source

  • Pork - meat from domesticated pigs
  • Beef - meat from cattle over one year old
  • Lamb - meat of domesticated sheep
  • Carabeef - meat from carabao
  • Chevon - meat from deer/goat
  • Veal - flesh of a young calf, 4-5 months old
• Meat dishes and entrees

  • Cold entrees
  • Hot entrees
• Degrees of doneness in meat

  • Rare
  • Medium Rare
  • Medium
  • Well Done
• Market forms of meat

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