Preparation of meat

• Meat


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


  • Water
  • Protein
  • Fat
  • Minerals
  • Vitamins
• Beef is divided into large sections called primal cuts.
• These beef primal cuts or "primal" 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 is divided into large sections called primal cuts. These primal cuts are then broken down further into individual retail cuts.
• Each side is then halved between the 12th and 13th ribs into sections called the forequarter and hindquarter.
• Pork is derived from pig and is classified as red meat. However, this meat is less fatty than beef.
• Beef is very popular and is used across the globe. This meat is obtained from cow and is one of the much sought-after types of red meat.
• Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also classified as red meat.
• 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.
• Water – 70% of muscle tissue.
• Protein – 20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and loses moisture. When a protein has coagulated to the desired degree, the meat is said to be done.
• Fat – 5% of the muscle tissue.
• Juiciness - Marbling is fat that is deposited within the muscle tissue. Surface fats protect the meat from drying out during cooking. Adding surface fat is called barding.
• Tenderness - Marbling separates muscle fibers, making meat easier to chew.
• Flavor- Fat is the main source of flavor in meat.
• Carbohydrates – it plays a necessary part in the complex reaction, called the Maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing. Without carbohydrates, desirable flavor-appearance of browned meats would not be achieved.
• Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat.
• structure of meat