Tw3

• Meat


  The flesh, or other edible parts of animals (usually domesticated cattle, swine, and sheep) used for food, including not only the muscles and fat but also the tendons and ligaments

  
• Meat consists of Water - 75%, Protein - 19%, Intramuscular fat - 2.5%, Carbohydrates - 2.3%
• Understanding the Different Cuts of Meat


  • Muscles that work more in the animal are tougher than those that are used less
• Factors Affecting Choice of Cooking Methods in Meat

  • Cuts of meat
  • Fat content
  • Desired quality
• Tender cuts


  Ribs and loin cuts, used for roasting, broiling, and grilling

  
• Less tender cuts


  From the leg or round, used for braising
• Tougher cuts


  From chuck or shoulder, usually braced
• Least tender cuts


  From shanks, breasts, brisket and flank, cooked by moist heat
• Ground meat and cubed


  Usually made from trimmings, can be cooked by dry heat or moist heat

  
• Meats high in fat


  Cooked without added fat, such as roasting or broiling
• Meats low in fat


  Often cooked with added fat to prevent dryness, like sautéing, pan-frying, or braising
• Desired quality


  • Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the objectives to get the desired quality