Chapter12 meats%20 pdf

Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
”
“Cooking is at once one of the simplest and most gratifying of the art, but to
cook well one must love and respect food.
– Craig Carlson, American food critic (1920 - 2000)
PRINCIPLES OF MEAT
COOKERY
C H A P T E R TWELVE

2
PRINCIPLESOFMEATCOOKERY
After studying this unit
 You will be able to:
– Understand the structure and composition of
meat
– Understand meat inspection and grading
practices
– Purchase meats appropriate for your needs
– Store meats properly
– Prepare meats for cooking
– Apply various cooking methods to meats

3
Meats
 Beef, veal, lamb, pork
 Often consume the largest portion of your food
purchasing dollar; we will discuss how to protect
your investment

4
Muscle Composition
 Muscle tissue gives meat its characteristic
appearance
 The amount of connective tissue determines the
meat’s tenderness
 Muscle tissue is approximately 72% water, 20%
protein, 7% fat and 1% minerals
– Proper cooking prevents shrinkage

5
Muscle Composition (cont.)
 A single muscle is composed of bundles of muscle
cells or fibers and connective tissue
 Meat’s texture id determined by
– Thickness of cells
– Size of cell bundles
– Size of connective tissue

6
Marbeling
 When an animal fattens, some water and protein
in lean muscle tissue turns to fat
 Marbeling refers to the whitish streaks of inter- and
intra-muscular fat
– Adds tenderness and flavor to cooked meat
– Principal factor in determining meat quality

7
Connective Tissue in Meat
 Forms walls of long muscle cells, primarily in
frequently used muscles
– Tendons, ligaments
 Consists of either collagen or elastin
 When cooked with moist heat, contracts then
breaks down into water and gelatin
– Meat of older animals more resistant to
breaking down using moist heat

8
Muscle Tissue

9
Crosscut of a Bundle of
Muscle Fiber

10
Inspection and Grading of Meats
All meats are inspected by the USDA

11
USDA Quality Grades
 Beef
– USDA Prime, Choice, Select, Commercial, Utility, Cutter,
Canner
 Veal
– USDA Prime, Choice, Good, Standard, Utility
 Lamb
– USDA Prime, Choice, Good, Utility
 Pork
– USDA No. 1, No. 2, No. 3, Utility

12
USDA Quality Grade Stamp

13
Aging Meats
Wet Aging Dry Aging

14
Purchasing Meat
 Styles of cuts
– Primal
 Primary divisions of muscle, bone and
connective tissue produced by initial
butchering of the carcass
– Subprimal
 Basic cuts produced from each primal
– Fabricated
 Individual portions cut from the subprimal

15
Purchasing Meat
Terminology
 Specifications
– IMPS – International Meat Purchasing
Specifications
– NAMP – National Association of Meat
Purveyors
 Portion control (P.C.)
– Ready to cook and serve

16
Meat Labeling: Grass-Fed
 Most meat animals consume grains for some part
of their lives.
 Agricultural Marketing Service of the USDA has
voluntary standards for the labeling of purely
grass-fed meat.
– Grass and forage shall be the only feed source
for the lifetime of the animal except for milk
consumed prior to weaning.
 Range-fed, pastured and pasture-raised

17
Storing Meat
 Meat is highly perishable and a potentially
hazardous food
 Store at temperatures between 30°F and 35°F
 When freezing, do so rapidly to –50°F
 Use moisture- and vapor-proof packaging to
prevent freezer burn

18
Preparing Meats for Cooking
 Tying and Trussing
– Tying meat to form a uniform shape
 Barding
– Adding a layer of fat to the outside of meat
 Larding
– Inserting small strips of fat into meat

19
Cooking Methods
 Dry-heat cooking methods
– Must use high-quality, tender cuts of meat
 Broiling and grilling
 Roasting
 Sautéing
 Pan-frying
 Deep-frying

20
Degree of Doneness

21
Special Considerations for
Large Cuts of Meat
 Carryover cooking
– Cooking does not stop the moment that the roast is
removed from the oven; it continues to cook inward
through conduction
 Resting
– Allows the juices to redistribute themselves evenly
throughout the roast
 Carving
– Roasts are always carved against the grain; carving with
the grain will produce long, stringy, tough slices

22
Cooking Methods (cont.)
 Moist-heat cooking methods
– Used quite often to tenderize tougher cuts of
meat
 Simmering

23
Cooking Methods (cont.)
 Combination cooking methods
– Both dry and moist heat are used to achieve
the desired result
 Braising
 Stewing

24
Stewing Terminology
 Ragout
 Fricassee
 Navarin
 Blanquette
 Chili con carne
 Goulash
 Tagine
 Adobo

25
Sous Vide Cooking
 Low-temperature, moist-heat cooking under vacuum
 Resembles poaching and braising
– Vacuum seal food in plastic pouches
– Cook in a precisely regulated hot water bath, below
simmering
– Foods may be browned after cooking
 Food safety of utmost concern; local food regulations may
require training, licensing and record keeping

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