Tle 4th quarter Long test 1

• Meat - refers to the animal parts used as, includes beef, pork , lamb, goat, and carabeef or carabao meat.
• Meat specialties, otherwise known as meat sundries, refer to the internal organs and organs of animals.
• Meat tendering techniques

  1. Use of tools - Knife
  2. Meat tendering device
  3. heat
  4. Use of marinade and fruit
  5. Age you meat on a rack
  6. Give time for the meat to become tender
  7. Trim the meat
• (Meat tendering technique0

  Use of tools - knife

  1. Make cuts across the muscle fibers
  2. cuts should be long and very deep
• (Meat tendering techniques)

  heat

  1. meat heated at 71C will make the collagen gelatinous giving the meat "fork tender" texture.
  2. Used on brisket, ribs or other meats with much collagen.
  3. cooking meat slowly in heat will result in tender meat
• (Meat tendering techniques)

  use of marinade and fruit - acidic fruits and substances increase the tenderness of the meat

  • pureed fruit - making fruits into a puree will help it mic into the marinade
  • Dry-aging - the meat is the natural way to cause enzymatic tenderization
  • Enzymes - in the meat will break muscle fiber and make the meat tender and more tasty
  • large cuts of the meat is recommended for dry-aging are porterhouse steak and rib steak
• (Meat tendering techniques)

  age your meat on a rack

  • Meat must be aged on a rack
  • not on an plate to dehydrate better
• (Meat tendering techniques)

  Give time for the meat to become tender

  • 14-28 days is the average time in resturants for their steaks to age
  • 20 days minimum
• (Meat tendering techniques)

  trim the meat - trim the meat down before cooking and eating
• tenderizing beef

  pounding steps

  1. select the right cut
  2. trim the fat from your cut
  3. chill meat
  4. use a cutting/chopping board
  5. Pound it properly
• Tenderizing beef

  select the right cut

  1. round steak
  2. flank steak
  3. skirt steak
  4. various cuts of round
• Tenderizing beef

  chill meat - put in the freezer for 30 minutes for easy pounding
• Tenderizing beef

  pound it properly

  1. Use a mallet to tenderize the fibers of tough cuts, making the meat easier to chew
  2. Use the toothy side of mallet because it softens and breaks the muscle tissues
• Kinds of meat

  1. beef - meat of cows
  2. Pork - meat of hogs
  3. Carabeef - meat of carabao
  4. Chevon - meat of goats
• Market forms of Meat

  1. Fresh meat - Meat without undergoing chilling, sold mostly to public markets and wet markets.
  2. Frozen meat - meat cuts at -18°C and form of imported meat
  3. Chilled meat - meat cooled to just above freezing after slaughter. sol in supermarkets and meat shops
  4. Processed meat - Includes corned beef, luncheon meat and other local food preparations.
  5. Cured meat - Treated with a curing solution, include beef, ham, tapa, bacon, tocino, and sausages.
• Meat cuts

  1. Whole cuts - otherwise known as prime cuts, large cuts of meat from the carcass of the slaughtered animal.
  2. Secondary cuts/Retail cuts - smaller cuts of meat, an example is the ham part
  3. Proportional cuts - smaller portions cut from a specific part of the animal, include spareribs, pork chop, tenderloin.
  4. Meat specialty cut/ Variety cuts/ Meat sundries - Animal glands and other internal organs such as liver. heart, kidney, tripe, brain, lungs and tongue.
  5. Tender cuts
  6. Tough cuts of meat