Chapter 7-10

• Meat

  The muscles of animals, but also includes the organs and glands obtained from the animal
• Common sources of meat in the Philippines

  • Beef cattle
  • Sheep
  • Goat
  • Swine
• Meat from other animals are commonly less eaten
• Beef


  Originates from cattle that are classified according to age and gender
• Beef cattle classifications


  • Steers
  • Bulls
  • Heifers
  • Cows
  • Calves
• Steers


  Male cattle that are castrated while young so that they will gain weight quickly
• Bulls


  Older uncastrated males that provide stag meat, usually used for breeding and then later for processed meats and pet foods
• Heifers


  Females that have not borne a calf, also used for meat
• Cows


  Female cattle that have borne calves, their meat is less desirable than that from steers or heifers
• Calves


  3 to 8 months old, too old for veal and too young for beef, their meat is referred to as baby beef if they go to market between 8 and 12 months
• Pork


  Young swine of either gender slaughtered between the first 5½ and 7 months of age, about 1/3 of all pork is sold fresh and the rest are made as ham, sausage, luncheon meats and bacon
• Pigs vs Hogs


  Pigs are less than 4 months old, hogs are older than 4 months
• Components of meat


  • Water
  • Muscle
  • Connective tissue
  • Adipose (fatty) tissue
  • Bone
• Muscle tissue


  • Most of the proteins are found in the muscles
  • Leaner cuts of muscle tissue yields lesser calories
  • The muscle characteristic are important when deciding how to prepare a meat
  • The flavor or taste of meat depends on muscle fiber composition and its ratio to fats
• Connective tissue


  • It is the glue that holds muscle cells together
  • The most abundant protein in connective tissue is collagen and elastic
  • Collagen are tough and fibrous, but converts to a gel when exposed to moist heat
  • Collagen concentration also increases as animal's age, which is why meat from older animals is tougher
  • The type and amount of connective tissue found in a meat cut determines its tenderness or toughness and the best type of cooking method
  • Elastin, kartilago, or gatil in Filipino, is yellowish, rubbery, and does not soften with heating, so it should be removed before preparation
• Adipose (fatty) tissue


  • Adipose tissue is, simply, fat, which serves as insulation under the skin and as padding for internal organs
  • Fat found within muscles is called intramuscular fat or marbling
  • Marbling contributes to flavor and juiciness of meat
• Bone


  • Bones are used as landmarks for identifying the various meat cuts from a carcass
  • Older animals have whiter bones, younger animals have reddish bones
  • Marrow is a soft, fatty material in the center of most large bones, it is a valued food in many countries as it provides much of the flavor in stocks and soups
• Retail cuts


  The cuts of meat from wholesale (primal) cuts that are sold to the consumer
• Wholesale (primal) cuts


  The large cuts of an animal carcass, which are divided into retail cuts
• Retail cut terminology


  • The kind of meat (beef, veal, pork or lamb)
  • The primal (wholesale) cut (chuck, rib, loin or round)
  • The retail cut (blade roast, spareribs, loin chops, etc.)
• Beef retail cuts


  • Rib, short loin, and sirloin (most tender and expensive)
  • Rib roasts (most tender roasts)
  • Tenderloin (most tender steak)
  • Filet mignon (small end of the tenderloin)
  • Flank, short plate, brisket, and foreshank (least tender)
• Pork retail cuts


  • Loin: Pork loin chop or roast, Canadian-style bacon, pork loin tenderloin
  • Spare rib: Spare ribs, bacon, salt pork
  • Leg (largest primal cut, very tender for roasting)
• Variety meats


  Also known as organ and offal, can be either organ meats (very soft, extremely tender and easily cooked) or muscle meats (require long and slow cooking as they are heavily exercised muscles and are quite tough)
• Processed meats


  About one-third of all meat is processed by different methods such as curing, smoking, canning and drying, meaning it has changed from its original "fresh" cut
• Ham


  Cured pork, according to USDA standards only meat from the hind leg of a hog can be labeled ham
• Bacon


  Cured and smoked meat from the side of a hog
• Sausage


  Meat that has been finely chopped or ground and blended with various ingredients, seasonings, and spices, then stuffed into casings or skins
• Beef Stew


  1. Heat oil in a pot

  2. Sear the beef, add onion, garlic, bay leaves, ground cloves, and paprika. Stir and cook for 2 minutes

  3. Pour-in beef broth and let boil. Simmer until beef becomes tender

  4. Add celery ribs, carrots, potatoes, salt, and pepper. Stir and cook for 6 to 10 minutes

  5. Pour-in diluted cornstarch. Stir and cook for a minute more