Meats Meat is probably our most important food, as it accounts for a major share of our total expenditure on food.s Cattle sheep and pigs are reared for fresh meat.s The animals are humanely killed and the meat is prepared in hygienic conditions.s The skins or hides are removed and the innards are taken out of the carcass and the offal is put aside.
s Lean meat is composed of muscles which are held together by connective tissue.s Their are two types of connective tissues: – elastin (yellow) will not break down by cooking and must be broken down by mechanically pounding or mincing. – collagen (white) will break down during cooking as it changes by moist heat to gelatin.s Small fat deposits between the muscle fibers is known as marbling. If marbling is present the meat is likely to be tender and be of good flavor and moist.
Storage of MeatAfter slaughter meat should be hung at 1º Celsiusfor up 10 days to increase tenderness, flavour and moisture.
Quality of Beefs The lean meat should be bright red, with small flecks of white fat (marbled).s The fat should be firm, brittle in texture, creamy white in colour and odorless.s Older animals and dairy breeds have fat which is usually a deeper yellow colour.
Beef Offals Tongue – Remove bone and gristle from throat end. – Is sometimes pickleds Hearts – Remove arterial tubes and excess fat usually stewed or braiseds Liver – Skin, remove gristle and cut into thin slices on a slant
Beef Offals Kidney – Skin, remove the gristle and cut as requireds Sweetbreads – Wash well, trim, blanch and refreshs Tripe – Wash well and soak in cold water, then cut into even piecess Tail – Cut between natural joints, trim off excess fat