This document discusses meat composition, inspection, grading, aging, purchasing, storage, preparation and cooking methods. It provides details on: - The main components of muscle tissue that give meat its characteristics. - How meat is inspected in Canada to ensure it is wholesome and fit for consumption. - The voluntary grading system for meat quality and yield in Canada for beef, veal, pork, and sheep. - The aging process that meat undergoes after slaughter to become tender before cooking. - Factors to consider when purchasing and storing meat in a food service operation. - Various preparation techniques like marinating and barding and common cooking methods for meat like dry heat and moist heat.