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• Market forms of meat


  • Fresh
  • Chilled
  • Frozen
  • Cured
  • Processed
  • Dried
• Fresh meat


  Meat that is recently slaughtered and has not been preserved or frozen
• Chilled meat


  Meat that is placed in a chiller or slightly cold
• Frozen meat


  Meat that has been preserved by freezing
• Cured meat


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


  Meat preserved by chemical process, such as ham, sausages, pepperoni, and hotdog
• Dried meat


  Meat that has been dehydrated, such as tapa
• Effects of heat in meat

  1. Tenderizes connective tissue if moisture is present and cooking is slow

  2. Coagulates protein

  3. High heat toughens and shrinks protein and results in excessive moisture lost

  4. Roasts cooked at low temperature shrink less and loss less moisture

  5. Moist heat penetrates meat quickly. To avoid overcooking, meat should be simmered, never boiled
• Levels of doneness in meat


  • Rare
  • Medium rare
  • Medium
  • Medium well
  • Well done
• Rare


  When pressed with a finger, the meat is very soft with a jelly-like texture. 120 to 130 F; 5 then 3 minutes per side; pull off the grill at max 125 F
• Medium rare


  When pressed with a finger, meat feels springy and resistant. 130 to 135 F; 5 then 4 minutes per side; pull off the grill at max 130 F
• Medium


  When pressed with a finger, meat feels firm and there is definite resistance. 140 to 150 F; 6 then 4 minutes per side; pull off the grill at max 145 F
• Medium well


  Generally the point where the meat becomes a little too dry for most steak lovers. 155 to 165 F; 7 then 5 minutes per side; pull off the grill at max 160 F
• Well done


  When pressed with a finger, the meat feels hard and rough. 170 F or more; 12 then 10 minutes per side; pull off the grill at max 165 F
• Components of a marinade


  • Acid
  • Oil
  • Herbs and spices
• Acid


  The acid is important as it breaks down the meat and tenderizes it. Examples are lemon juice, vinegar, yogurt, or wine
• Oil


  This protects and preserves the food while marinated and also when it's being cooked
• Herbs and spices


  This is what gives a marinade its unique flavor and zest
• Types of marinades


  • Pineapple marinade
  • Pork chop marinade
  • Jamaican jerk marinade
  • Pork rib marinade
  • Teriyaki marinade
  • Pork chop and tenderloin marinade
  • Bourbon marinade
  • Mustard-vinegar marinade
• Cuts of pork


  • Whole carcass
  • Half carcass
  • Primal cuts
  • Shoulder
  • Belly
  • Loin
  • Ham
  • Head
• Whole carcass


  The body of a dead animal that is soon to be cut up
• Half carcass


  Half of the body of a dead animal that is soon to be cut up
• Primal cuts


  The first piece of meat to be separated from the carcass of an animal during the butchering process
• Shoulder


  Lower part of the foreleg, sometimes called a picnic ham
• Belly


  Primal cut with a high percentage of fat and little lean meat
• Loin


  Pork tenderloin, pork chops, and pork back ribs. Pork tenderloin is the most tender cut of pork
• Ham


  The primal cut called the ham is actually a portion, or part, of the hind leg. This cut is very large and has lots of muscle and little connective tissue
• Head


  This is not considered as primal cut, but few usable parts can be obtained from it