Tw2

• Meat


  Classified according to its color, the darker the color the stronger the flavor

  
• Classifications of Meat


  • Red Meat - beef and lamb
  • White Meat - pork, veal, chicken, turkey, and duck
  • Game - Rabbit, kangaroo, crocodile, deer, and wild birds

  
• Meat types


  • Bovines - Ox, cow, buffalo, bison, etc.
  • Ovines - Sheep, lamb, goat, deer, etc.
  • Swines - Pigs, wild boar, etc.
• Lamb


  Comes from a fairly young animal, not marbled with fat, tricky for chefs to cook to tenderness and juiciness
• Beef


  Bright red, firm and elastic, light and pleasing smell, marbling of fat is important for quality
• Pork


  Eaten in various forms including cooked, smoked, cured salted, versatile meat used in breakfast, lunch, dinner and snacks

  
• Meat Tenderizing Techniques


  • Use of tools - knife
  • Meat tendering device
  • Heat
  • Use of marinade and acidic fruits/substances
  • Age your meat on the rack
  • Give time for the meat to become tender
  • Trim the meat before cooking and eating