Meat

• Connective tissue


  Part of ligaments and tendons, acts as the "glue" that holds muscle cells together
• Connective tissue


  • Most abundant protein is collagen and elastic
  • Collagen is tough and fibrous, but converts to a gel when exposed to moist heat
  • Collagen concentration increases as animal's age, which is why meat from older animals is tougher
• Type and amount of connective tissue in a meat cut


  Determines its tenderness or toughness and the best type of cooking method
• Elastin (kartilago or gatil in Filipino)


  Yellowish, rubbery, and does not soften with heating, so it should be removed before preparation
• Adipose (Fatty) tissue


  Fat, which serves as insulation under the skin and as padding for internal organs
• Intramuscular fat or marbling


  Fat deposited in the muscle that can be seen as little white streaks or drops, contributes to flavor and juiciness of meat
• Bone


  • 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, a valued food in many countries as it provides much of the flavor in stocks and soups
• Beef


  Originates from cattle that are classified according to age and gender
• 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, if they go to market between 8 and 12 months their meat is referred to as baby beef
• Pork


  Young swine of either gender slaughtered between the first 5 1/2 and 7 months of age
• Pigs


  Less than 4 months old
• Hogs


  Older than 4 months
• About 1/3 of all pork is sold fresh and the rest are made as ham, sausage, luncheon meats and bacon
• Meat


  Composed of a combination of water, muscle, connective tissue, adipose (fatty) tissue and often 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
• Variety Meats


  Also known as organ and offal. Can be either organ meats or muscle meats
• Organ meats


  • Very soft, extremely tender and easily cooked. Examples are liver, kidneys and brains
• Muscle meats


  • Require long and slow cooking as they are heavily exercised muscles and are quite tough. Examples include tongue and heart
• 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
• Processed Meats


  • ham
  • sausages
  • bacon
• Ham


  Cured pork, and according to USDA (United States Department of Agriculture) 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. It is then stuffed into casings or skins
• Retail cuts


  The standard system of naming retail cuts is not mandatory, so consumers often face additional confusion at the market
• Types of meat


  • Beef
  • Veal
  • Pork
  • Lamb
• Primal (wholesale) cuts


  • Chuck
  • Rib
  • Loin
  • Round
• Retail cuts


  • Blade roast
  • Spareribs
  • Loin chops
• Rib, short loin, and sirloin wholesale cuts


  • Lie along the back of the animal and are usually the most tender and expensive cuts of beef
• Rib roasts


  The most tender roasts
• Tenderloin


  The most tender steak
• Filet mignon


  The small end of the tenderloin
• Least tender wholesale cuts

  • Flank
  • Short plate
  • Brisket
  • Foreshank
• Pork are usually tender regardless of the cut
• Wholesale loin and spare rib cuts of pork

  • Much more longer than beef and lamb because the rib and sirloin are not separated in the carcass
• Pork leg


  The largest primal cut in pork, very tender for roasting because pork are slaughtered at a young age