Prepare and Cook Meat

• Water - 70%-75% of muscle tissue
• Protein - 20% of muscle tissu
• Fat - 5% of the muscle tissue
• Carbohydrates -1% of the muscle tissue
• Fresh Meat - meat that is recently slaughtered, has not been prserved, frozen.
• Chilled Meat - meat that is placed in chiller or slightly cold
• Cured Meat - meat that is preserved by saltin, smokin or aging
• Processed Meat - meat preerved by chemical process