The document summarizes the key characteristics and types of meat. It discusses the physical characteristics and tissue composition of meat from different animal sources. It also describes the chemical composition and selection criteria for various meats like beef, lamb, pork, and poultry. Finally, it provides examples of classical dishes prepared using different cuts of meat from each animal.

1. MEAT
BODY TISSUE OF ANY ANIMAL THAT IS EATEN AS FOOD.

2. PHYSICAL CHARACTERISTICS
MUSCLE TISSUE- FIBROUS CONNECTIVE TISSUE
SKELETAL MUSCLE:RESPONSIBLE FOR MUSCLE WEIGHT
CARDIAC MUSCLE: FORMS NEAR ANIMAL HEART
SMOOTH MUSCLE: FOUND IN AN ANIMAL STOMACH,
REPRODUCTIVEORGANS AND CIRCULATORY SYSTEM
CONNECTIVE TISSUE OF MUSCLE IS MAINLY COMPOSED OF COLLAGEN
AND ELASTIN. ON HEATING COLLAGEN GELATIN, WHICH IS EASILY
TO DIGEST.
THE PART THAT DO NOT EXERCISE MUCH ARE TENDER PART OF MEAT

3. ADIPOSE TISSUE
-TISSUE WHERE FAT IS DEPOSITED AND STORED
-AS THE ANIMAL AGE THE CONCENTRATION OF FAT ALSO
INCREASES
-INITIALLY THE FAT STARTS TO DEPOSIT AROUND THE INTERNAL
ORGANS AND PELVIC AREA AND THEN BENEATH THE SKIN
INTERLACING OF FAT IN THE MUSCLE IS KNOWN AS THE
MARBLING OF MEAT

4. BONE OR THE SKELETAL TISSUE
THESE CONSIST OF LIGAMENTS, CARTILAGES, AND
BONES OF THE ANIMAL
BONES ARE USED IN PREPRATION OF STOCK

5. CHEMICAL CHARACTERISTICS
-CONSIST OF WATER, PROTIEN, CARBOHYDRATES, MINERALS
AND VITAMINS
-PIGMENT FOUND IN MEAT IS MYOGLOBIN
- LAMB AND PORK HAVE LESSER MYOGLOBIN AND HENCE IS
PINK IN COLOUR AS COMPARED TO BEEF WHICH OF DARK
PURPLISH COLOUR

6. SELEECTION AND GRADING OF MEAT
QUALITY – CARCASS INDICATES THE QUALITY OF MEAT,
MATURITY OF THE MEAT AND THE MARBLING IS ALSO
GIVEN A SUBSTANIAL CONSIDERATION
YIELD GRADING – USABLE MEAT THAT THE CARCASS
WILL YIELD

7. PROCESSING OF WHOLE ANIMAL
1.EXAMINATION: EXAMINED PHYSICALLY FOR ANY DIESEASES AND
OTHER DISABILITIES.
2.RESTING OF ANIMALS: 24HRS-GIVEN PLENTY OF WATER FOR 12 HRS
STARVED FOR ANOTHER 12 HRS – SOTHAT THERE IS NO FECES LEFT IN
INTESTINAL TRACT
3.CLEANING AND SANITIZING
4. STUNNING: MAKING ANIMAL UNCONSIOUS
EARLIER IT WAS DONE WITH HAMMER
THEN PISTOL WAS USED TO SHOT BETWEEN EYES
NOWADAYS SHOCK IS GIVEN OF 70 VOLT
5. SLAUGHTER: AFTER STUNNING THE HEART BEAT AND THE BLOOD
PRESSURE INCREASES RESULTING IN MAXIMUM BLOOD FLOW.

8. 6. BLEEDING: ANIMAL IS HUNG TO DRAIN THE BLOOD
7. MEAT AGING: AGEING IS DONE FOR TENDERNESS OF MEAT
RIGOR MORTIS -STIFFNESS OF MEAT
THIS CONDITION DISAPPEAR
7 DAYS BEEF CARCASS
4 DAYS LAMB CARCASS

9. CLASSIFICATION
BOVINE(CATTLE FAMILY)-OX, COW, BUFFALO
OVINES(SHEEP FAMILY)- SHEEP, LAMB, GOAT
SWINES(PIG FAMILY)- PIG, WILD BOAR

10. CLASSIFICATION OF MEAT
LAMB- MEET FROM SHEEP UNDER 12 MONTHS OG AGE
BEEF- MEAT FROM COW
PORK- MEAT FROM PIG
POULTRY- DOMESTICATED FOWL
GAME- WILD ANIMAL FITTED FOR HUMAN
CONSUMPTION

11. CATEGORIES OF LAMB
1.RAM/HOGGET: MALE LAMB OF 1 YEAR
2.EWE: FEMALE LAMB OF 1 YEAR
3.WETHER: CASTRATED MALE(KHASSI)
4.KID LAMB(AGNELET): SHEEP (30-60 DAYS OLD)
5.SPRING/YEARLING: LAMB BETWEEN 2-6 MONTHS
6.MUTTON: LAMB ABOVE 12 MONTHS OF AGE

12. CUTS OF LAMB
1.SHOULDER:USED FOR GRILLING, BOILING OR STEWING
2.LAMB CHOP: CUT FROM RIB RACK OF LAMB
3. LAMB RACK: PORTION OF RIB SECTION. TWO RACKS FROM
ONE ANIMAL.ONE RACKS SERVES 3 GUESTS
4.RUMP: BACK OF LAMB, HOST ONE OF THE FEW TENDER AND
EXPENSIVE CUTS
5.LAMB LEG:SOLD SINGLE, DOUBLE OR EVEN BONELESS.USED
AS ROASTS
6.LAMB SHANKS:LOWER PART OF LEG ABOVE ANKLE AND
BELOW KNEE

14. Frenched Lamb Rack
Lamb Shanks
Lamb Leg

15. CLASSICAL DISHES
LAMB NAVARIN-classical French lamb stew
IRISH LAMB STEW-a stew having lamb, potatoes, and
onion as its principal ingredients
BRAISED LAMB SHANK- cut from lower section of lamb leg
ROASTED RACK OF LAMB- roasted portion of rib section
MOUSSAKA-Greek dish made from lamb mince, eggplant, tomato
and cheese sauce on the top.

16. INDIAN CUTS OF LAMB
RAAN-HIND LEG OF LAMB
KALEJI-LIVER OF LAMB
GURDA – KIDNEY OF LAMB
MAGAZ-BRAIN OF LAMB
BOTI- BONELESS PIECES OF LAMB
PUTH- SIRLOIN CHOP OF LAMB
BURRAH- SLICE OF THE LEG ON THE BONE
NALLI-LAMB SHANKS
PASLI KA PANJA- LAMB RIBS

17. BEEF – FLESH OF COW
*LARGEST PRODUCER IS
AUSTRALIA,USA,CANADA,AREGENTINA
*CARCASS OF BEEF IS HUGE - SMALL CUTS ARE CALLED
RETAIL CUTS
*TENDER CUTS- BACK LOIN AND FLANK
*TOUGHER CUTS- LEG AND RUMP
*MARBLING OF MEAT DECIDES QUALITY OF MEAT
*SPECIAL BREED CALLED WAGYU IS THE MOST
EXPENSIVE BEEF CALLED KOBI IN JAPAN
*BEEF FAT- SUET

18. CLASSIFICATION OF BEEF
BULL- MALE
COW- FEMALE
STEER- CASTRATED MALE BULL
HEIFER- COW WHICH HAVE NOT YET CALVED
VEAL- YOUNG CATTLE(0-3 MONTHS)
YEARING BULL/COW- BULL OR COW UNDER 12 MONTHS
OF AGE

19. CUTS OF BEEF

20. STEAK- A LORGE PIECE OF MEAT
RIB EYE STEAK- STEAK FROM THE LOIN NEAR THE RIB
CAGE
T-BONE STEAK- CENTRE PART OF LOIN
PORTER HOUSE STEAK- END OF LOIN TOUCHING THE
SIRLOIN

21. COOKING STAGES OF THE STEAKS
RARE- AU BLEU- COOKED FOR 15-20 SEC EACH SIDE
MEDIUM RARE- SAIGNANT- COOKED FOR 2 MIN ON
EACH SIDE
MEDIUM- A POINT- COOKED FOR 4 MIN ON EACH SIDE
WELL DONE- BIEN CUIT- COOKED FOR 7 TO 8 MIN ON
EACH SIDE

23. TENDERLOIN – THE TENDEREST PART OF THE
LOIN OF BEEF
HEAD: TRIMMED OF AND USUALLY GROUNDED
CHATEAUBRIAND: CENTRE PART OF FILLET
TORNEDOS: NEXT CUT AFTER CHATEAUBRIAND
FILLET MIGNON: TAIL END OF FILLET

24. The completely
portioned beef
tenderloin producing
(from left to right)
tips, chateaubriand ,
filet mignon,
tournedos tips and
tenderloin tips.

25. NOTE: FAT PLAYS A VERY IMPORTANT ROLE IN THE
TEXTURE OF MEATS. PROVIDES JUICINESS
LARDING- INSERTING OF FAT INSIDE A LEAN MEAT
IS CALLED LARDING
BARDING- COVERING OF A LEAN MEAT WITH A
PIECE OF FAT

26. SELECTION CRITERIA OF BEEF
- MEAT SHOULD BE FIRM AND BRIGHT RED
- MEAT SHOULD BE WELL MARBLED
-BONES SHOULD BE SHINY AND PINKISH
-YELLOWISH FAT IS ALWAYS A SIGN THAT THE ANIMAL IS
OLDER

27. CLASSICAL DISHES
BEEF WELLINGTON-BEEF FILLET TENDERLOIN COOKED WRAPED IN
PUFF PASTRY
BEEF STROGANOFF-THIN STRIPS OF BEEF COOKED WITH ONIONS,
MUSHROOMS AND SEASONINGS, SERVED IN SOUR CREAM SAUCE
GOULASH-HUNGRAIN STEW MADE WITH MEAT AND VEGETABLES
AND SEASONED WITH PAPRIKA AND OTHER SPICES.
CARPACCIO-AN APPETIZER OF THINLY SLICED RAW BEEF SERVED
WITH VINAIGRETTE OR OTHER PIQUANT SAUCE
OSSO BUCO- ITALIAN DISH OF SLICED VEAL SHANK CONTAINING
MARROW BONE, STEWED IN WINE WITH VEGETABLES

29. PORK- MEAT OF DOMESTICATED PIG
- EATEN IN VARIOUS FORM(COOKED, SMOKED, CURED
SALTED,ETC)
-AN ENGLISH ITEM IS INCOMPLETE WITHOUT BACON,
HAM, SAUSAGES…….
-PORK FAT:LARD

30. CUTS OF PORK
JOWL-CHIN OF PIG. JOWL BACAN IS PREPARED FROM
CHEEKS OF THE PIGS
SHOULDER-IDEAL FOR SLOW COOKING AS IT IS NOT
TENDER
LOIN-IDEAL FOR GRILLING, PAN-FRYING OR BROILING
LEG-HAM AND GAMMON ARE CULLED FROM IT
BELLY-PORK BELLY AND BACON IS CULLED FROM IT

32. SELECTION CRITERIA OF PORK
*PORK FLESH SHOULD BE PINK IN COLOUR
*SELECT MEAT WHERE THE CUT BONE APPEAR RED IN
COLOUR
*WHEN RECEIVING PORK MAKE SLASHES WITH THE
KNIFE TO SEE ANY TAPEWORMS

33. CLASSICAL DISHES
SLOW-ROAST PORK BELLY
SKIRTS AND KIDNEYS- IRISH STEW MADE FROM PORK AND PORK
KIDNEY
BANGERS AND MASH- CUMBERLAND SAUSAGE GRILLED AND
SERVED ON BED OF MASHED POTATO
SWEET AND SOUR PORK- CHINESE DISH

34. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH