1

Chapter 10

Understanding Meats and Game

2

Chapter Objectives

1. Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods.

2. Explain the use of the federal meat inspection and grading system in selecting and purchasing meats.

3. Explain the effect that aging has on meat and identify the two primary aging methods.

4. Identify the primal cuts of beef, lamb, veal, and pork, and list the major fabricated cuts obtained from each of them.

5. Select appropriate cooking methods for the most important meat cuts, based on the meat’s tenderness and other characteristics.

6. Prepare variety meats.7. Identify the characteristics of game meats and select the

appropriate cooking methods for them.8. Determine doneness in cooked meat.9. Store fresh meat and frozen meat to gain the maximum shelf

life.

3

Meat is muscle tissue. It is the flesh of domestic animals

and of wild game animals. Meat is the largest expense item of

a food service operation.

4

Composition, Structure, and Basic Quality Factors

Composition: Water upwards of 75% Protein – an important nutrient – 20% Fat – 5% of muscle tissue and as much

as 30% of carcass Juiciness Tenderness Flavor

Carbohydrate

5

Structure

Muscle fiber – long, thin muscle fibers bound in bundles.

Connective tissue Meats are high in connective if they

come from muscles that are more exercised

Collagen Elastin

6

Beef, pork, veal, and lamb often consume the largest portion of your purchasing dollar

The carcasses of cattle, sheep, hogs, and furred animals consist mainly of edible lean muscular tissue, fat, connective tissue, and bones

7

Muscle Composition Muscle composition gives meat its

characteristic appearance Muscle tissue is approximately:

72% water 20% protein 7% fat 1% minerals

Marbling (fat) adds tenderness and flavor to meat and is a principal factor in meat quality

8

Inspection of Meats

All meat produced for public consumption must be inspected by the USDA

Inspections ensure products are processed under strict sanitary guidelines and are wholesome and fit for human consumption

9

Grading of Meats

Beef USDA Prime USDA Choice USDA Select USDA Standard USDA Commercial USDA Utility USDA Cutter USDA Canner

Veal USDA Prime USDA Choice USDA Good USDA Standard USDA Utility USDA Cull

10

Grading of Meats (cont’d)

Lamb USDA Prime USDA Choice USDA Good USDA Utility USDA Cull

Pork (yield grade) USDA No. 1 USDA No. 2 USDA No. 3 USDA No. 4

11

Yield: is the amount of edible meat to bone and fat ratio

Grading: is voluntary and some purveyors and retailers develop their own labeling systems to ensure quality

12

Green Meat When animals are slaughtered, their

muscles are soft and flabby. Within 6-24 hours, rigor mortis sets in,

causing the muscles to contract and stiffen.

Rigor mortis dissipates in 48 – 72 hours while under refrigeration. All meats are allowed to age or rest long enough for rigor mortis to dissipate.

13

Aging Methods

Aging is done to bring out the texture and flavor characteristic of the meat.

Wet Aging Smaller cuts enclosed in Cryovac® (plastic

vacuum packs)

Dry Aging Larger cuts of meat exposed to air in controlled

conditions. Can lose up to 20% of weight during dry aging.

14

Understanding Basic Cuts

Carcasses - the whole animal except head, feet, entrails, and hide (except pork, from which only entrails and head removed)

Partial Carcasses Sides Quarters Foresaddles Hindsaddles

Primal or Wholesale Cuts Fabricated Cuts - Primal cuts of meat are fabricated

into smaller cuts for roasts, steaks, chops, cutlets, stewing meat, and ground meat, or to customer specifications.

Portion-controlled Cuts - Cuts ready-to-cook, processed to customer specifications.

15

Basic Cuts - Beef

Forequarter Chuck Brisket Shank Rib Short Plate

Hindquarter Full Loin Short loin Sirloin Flank Round

16

Organ Meats These products are known as the offal.

Items such as heart, kidney, tongue, tripe, and oxtail are in this category

17

Bone Structure

1. Identifying meat cuts2. Boning and cutting meats3. Carving cooked meats

18

1. Consider employee skills: Do you have a person that can break down meats into needed cuts?

2. Menu: Can you use the bones, meat, and trimmings in something else?

3. Storage: Do you have ample refrigeration and freezer space?

4. Cost: Considering labor costs and trim usage, is it overall less expensive to buy larger or more ready-to-use cuts of meat?

Once you have determined your needs you should:

19

Specifications are important to a food service operation - they fully describe the item in exact detail:

1. Item name2. Grade3. Weight range4. State of refrigeration5. Fat limitations

Specifications

20

Principle of Low-Heat Cooking

High heat toughens and shrinks proteins and results in high moisture loss.

Broiling is very fast which is why #1 is not contrary.

Roasts cooked at lower temperatures have better yields.

Because liquid and steam are better conductors than air, moist heat penetrates quickly.

21

Breaking Down Connective Tissue

Remember that connective tissue is highest in muscles that are frequently used.

Long, slow cooking tenderizes collagen.

22

Rib and Loin Cuts Very tender, used for roasts, steaks, and chops

Leg or Round Less tender and cooked by braising

Chuck or Shoulder Tougher; generally braised

Shanks, Breast, Brisket, and Flank Less tender; cooked by moist heat

Ground Meat, Cubed Steaks, and Stew Meat From any primal cut; cooked by dry or moist heat

How Cuts are Used

23

Barding Larding Marinating Degree of doneness Carryover Cooking and Resting

Preparing Meats

24

Searing and “Sealing” Meat

The purpose of searing at high heat is to create desirable flavor and color by browning all sides.

25

Cooking Frozen Meats

Some sources say to cook from frozen to avoid “drip loss.”

Most meats are thawed first and then prepared.

26

Carry-over Cooking

The internal temperature will continue to rise after meat is removed from oven, because the exterior is hotter than inside, and it will conduct heat to the inside.

27

Doneness Depends on whether cooking using dry or moist heat Dry heat - the meat is done when the proteins have

reached the desired degree of coagulation Red meat (beef and lamb)

Rare: Brown surface, thin layer of gray, red interior Medium: thick layer of gray, pink interior Well done: Gray throughout

White meat (veal and pork) From pink to gray-pink to off-white

Moist heat - meat is done when tissues are broken down enough for the meat to be palatable. Most of the time the meat is well done. Low heat, no higher than simmering, is essential to avoid

toughening protein in moist-cooked meat

28

Juiciness

Internal fat Gelatin Protein coagulation

29

Cooking Variety Meats

Glandular Meats Muscle MeatsLiver HeartKidneys TongueSweetbreads (thymus) TripeBrains Oxtail

Other Variety Meats Intestines Caul Feet

30

Variety Meats

Glandular Meats Liver Kidneys Sweetbreads

(thymus) Brains

Muscle Meats Heart Tongue Tripe Oxtail

Other Variety Meats Intestines Caul Feet

31

Game and Specialty Meats

Game is used to refer to poultry and meat animals normally found in the wild Venison

Marinating, flavor, and tenderness Fat content

Boar Buffalo or American Bison Rabbit Hare

32

Storage of Meat Remember meat products are highly

perishable and potentially hazardous to your health, so temperature control is essential.

Fresh meats should be stored at 32° to 36° F.

Frozen meats should be stored at 0° to 20° F and well wrapped to prevent freezer burn.

Use as quickly as possible.

33

Clip art images may not be saved or downloaded and are only to be used for viewing purposes.

Copyright ©2007 John Wiley & Sons, Inc.