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• Flesh of cattle (beef and veal)
• Flesh of sheep (lamb)
• Flesh of pigs (pork)
• Red meat has a lot of fat and is not easy to digest.
• White meat contains less fat and is easy to digest compared to red
• French knife or chef’s knife- general purpose
• Utility knife- carving of roasts
• Boning knife- boning of raw meats
• Slicer- slicing and carving cooked meats
• Butcher’s knife- cutting, sectioning, and trimming raw meats in a butcher’s shop
• • Scimitar or steak knife- accurate cutting of steaks
• Cleaver- cutting tough bones
• Water- 70% of muscle tissue
• • Protein- 20% of muscle tissue
• • Fat- 5% of muscle tissue

  Contributes to:

  1. Juiciness
  2. Tenderness
  3. Flavor
• • Carbohydrates- is needed to produce the reaction called maillard reaction that occurs when the meat is browned.
• • Muscle fibers- determine the texture of the meat
• Fine- grained meat is composed of small fibers
• Course- textured meat has large fibers.
• Connective tissue- networks of proteins and binds muscle fibers together. Is tough
• Collagen- white connective tissue that dissolves in slow cooking.
• Elastin- yellow connective tissue and cannot be broken down when cooking.
• • Pork- from pigs, is high in fat, slaughtered one year of age or less
• • Beef- from a cattle over 1 year old
• Lamb- from a sheep, the texture is from what it eats and its age
• Carabeef- from a carabao
• • Chevon- from a deer or goat
• • Veal- flesh of a young calf 4-5 months, considered as finest meat by some ‘cause of its age of slaughtering.
• • Entree- courses after grosse piece, can be hot and cold, usually served as the main dish
• • Rare- when pressed it’s very soft and jelly like
• • Medium rare- when pressed it feels springy and resistant
• • Medium- when pressed it’s firm and there is a definite resistance
• • Well done- when pressed the meat feels hard and tough
• Protein- major part of meat after water, 20% of its weight, per ounce it contains 7 grams of protein


  Fat- has a wide variety, from the grade of meat and its cut
• • Carbohydrates- meat has very little carbohydrates, glycogen is found in liver and muscle tissue when the animal is alive.
• • Vitamins- meat is an excellent source of B vitamins

  Thiamin, riboflavin (B2), pyridoxine (B6), vitamin (B12) and niacin and some folate
• • Minerals- meat is a great source of iron, zinc, copper, phosphorus and few more minerals.
• • Fresh meat- recently slaughtered, has not been preserved or frozen
• Chilled meat- placed in chiller or slightly cold
• • Cured meat- preserved by salting, smoking or aging