meat theory insight

8/8/2019 Meat Theory Insight

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Bonophool Banerjee

Meat theory insightBy the word meat we mean the body tissues of animals that can be eaten as food, anythingfrom frog legs to calves brains. However, we usually make a distinction between the meatanimals -cattle, ships, pigs and poultry and fish and between meat and variety meats like-organs like livers, kidneys, and intestines and so on. Meat proper is muscle tissue whosefunction is to move some part of the animal. The next thing which comes into mind is whydo need to eat meat at all. This is because the Bio- chemistry of most animals is prettymuch the same as ours, their tissues supplying us the number and proportions of aminoacids and proteins that we need. The history of meat consumption’s starts from thedomestication of animals. Research in nutrition and medicine suggests that we are payingfor our high consumption of meat and other animal products with our health. On an

average we eat twice as much protein every day as we actually need and most of theproteins come from red meats, eggs and dairy products. The problem is not of the excessproteins in the diet but of the large amounts of saturated fats and cholesterol thataccompany it. These substances lead to heart diseases.

TYPES OF MEAT

The names for the various types apply to the specific animals from which they areobtained. The term beef, for instance, refers to meat from cattle over 9 months old. Meatfrom cattle that are 3 to 9 months of age is classified as calf. Veal comes from calvesranging in age from 1 to 3 months.

Pork is derived from hogs that are generally 5 months of age or older. Most of the meatfrom older and heavier hogs is utilized in various processed meats.

Lamb comes from sheep less than 14 months of age and usually weighing from 90 to 140pounds (40 to 65 kilograms). Mutton refers to meat from sheep over 14 months of age.

Variety meats include liver, heart, tongue, brain, kidney, sweetbread (thymus gland),tripe (stomach of ruminant) and chitterlings (large intestine of pig). Each of these meatshas a distinctive flavor and consistency when it is cooked.

In processed meats the properties of fresh meat have been modified through grinding,chopping, seasoning, the alteration of color, or heat treatment. Typical processed meatproducts include bacon, cured ham, corned beef, canned meats, precooked meats, andsausages.

Major components are:

• Lean muscle• Connective tissue• Fat• Bones

Bones: Bones consists of cell, fibres and ground substances It has protective andsupportive function in the skeleton. It provides for the internal support of the bodyand for the attachment of the muscle and tendons essential for locomotion. Itprotects the vital organs of the cranial and thoraces cavities and it encloses the



blood-forming element of the bone marrow. In addition to this mechanical function,it plays an important metabolic role as modifiable store calcium that can be drawnupon as needed. The shape of the bone is an excellent guide for identification of thevarious cuts of meats. Cartilage is a firm elastic substance often gets converted into bone.CONNECTIVE TISSUE:

Although the muscle tissue gives the meat its characteristic appearance and to

some extent its flavour and texture, it is the connective tissue that determines thetenderness of the meat. Connective tissue in the meats forms walls of muscle fiber,binds them into bundles, surrounds the muscle as a membrane and makes up thetendons and ligament that attaches the muscle to the bones.We are concerned with three types of connective tissues: -

• Collagen: They are most abundant type. Wavy, non-branching threads thatlie singly or in bundles characterize them. Massive accumulation of collagenas fiber is the tendon that muscle to the bones. These fibers are white in colorand are less elastic. They are composed of protein called collagen. Collagenwhen heated gets converted into gelatin (at the ordinary cooking level). Thisprocess is called hydrolysis.

• Elastin fibers: These fibers get the name from the ability to stretch muchlike a rubber band: that is to say they posse’s elasticity. They are yellow incolor and are found in branches. They connect bones to bones. They arecomposed of proteins called Elastin, which makes them much heavier thancollagen. Elastic is the most undesirable because it does not break down uponheating. It may soften if temperature is sufficiently.

• Reticular fibers: These are fine branching threads composed of proteinReticulin. These threads form a dense network. They are in very small amountin muscle fiber. Reticular fibers also form the framework of thereticuloendothelias system (lymph nodes, spleen, tonsils etc. )

• Fat or adipose tissue: It is deposited in connective tissue in three location:

1. beneath the skin subcutaneous fat2. between the muscle inter muscular fat3. it appears as fine flakes of fat on the surface of meat and is approved as

marbling _ intra muscular fat

Muscle tissue: There are three types of muscle tissue- Skeletal muscle, Cardiac muscle, SmoothmuscleComposition of meat:Meat is made up of proteins, fat, minerals, (phosphorous, iron and calcium), somecarbohydrates, nitrogenous and non –nitrogenous extractives, pigments, enzymes,vitamins and water.Proteins: 15 to 20 % in any type of cut in meat. It is directly related to amount of lean tissue in it. Amount of protein decreases as the fat and bones contentincreases.Fats and carbohydrates: fat is essential to all metabolism. The fat cell begins to

store droplets of fats only after the available nutrients exceed the amount

necessary for organ production. Two types of carbohydrates are found in meats:1. Glycogen- stored mainly in livers.2. Glucose-, which is found in blood.



PigmentsMyoglobin and hemoglobin are two pigments, which contribute to red color of themeat.Hemoglobin transports the O2 in the blood stream and myoglobin holds O2 in themuscle for contraction. Organ meats have more hemoglobin than skeletal musclebecause of their greater blood supply.

Enzymes: Protein splitting enzymes may be responsible for increasing tendernessduring ageing or ripening.Minerals: phosphorous and iron are the chief minerals in meat. Potassium is foundin muscle fiber and sodium is found in fluids.ExtractivesLactic acid is always present in the muscle tissue of the animal. There is alwaysincrease in the amount of lactic acid after the rigor mortis sets in. the nitrogenousextractives found in muscle are the end product of protein metabolism. Someauthorities regard the nitrogenous extractives as the source of meat flavour.

Following is the percentage constituent of beef muscle: -Water - 67%Protein - 19%Fat - 13%Carbohydrate - 1%

Slaughtering procedures:

• In order to get the best quality of meats it is very important to slaughter the animalin the prescribed manner. Animals may be slaughtered in jhatka or halal methoddepending on consumer sentiments.

• The animals should be fed well 24-48 hours before slaughtering.• Once animals are brought to the slaughterhouse, they should be given rest of

minimum 24 hours to maintain adequate strength of lactic acid, after slaughter.• Animals are given 90 volts electric shock for less than 10 seconds. The stunning

process gives rise to blood pressure and makes the heart to pump the maximumamount of blood. This process ensures perfect bleeding and improves the keepingquality of the meat.

• The animal should be bled immediately after stunning within 5 sec.

Rigor Mortis:It means the process by which the body becomes stiff after death.

Meats from animals that have just been dressed are soft and pliable. The fatbecomes cool and hardens. At the same time several changes occur in the muscleprotein.

• Decrease in glycogen by its conversion to lactic acid.• A simultaneous drop in Ph• A development of rigor or stiffening and with greater changes the muscle

become soft and plaint.• Changes in muscle to electrical resistance.• Changes in the elasticity of the muscle• Changes in the elasticity of the muscle fiber.

The onset of rigor, occur in two stages:In the first stage the Ph drops to about 6.2. This stage is little affected bytemperature but is affected by the physiological state of muscle. The drop in the phis proportional to the amount of the glycogen changed to lactic acid.



In the second stage, which is affected by temperature, the ph continues to drop andstiffening takes place, each small drop in the ph being accompanied by acomparatively large increase in stiffening.The Rigor Mortis is characterized by:

1. Dullness of muscle through lack of transparency2. Contraction and hardening of muscle3. Stiffness and hardening of muscle

It is associated with the breakdown of adenosine tri phosphate and its non-replacement because of the lack of oxygen.Rigor Mortis normally appears about 10 hours after the death of the animal anddisappears after 24 hours. Various factors affect its onset, degree and itsdisappearance. The Ph of the freshly killed animal is 7.0 and it drops to 5.6 due tothe conversion of glycogen to lactic acid. The low ph is a desirable factor forkeeping quality of meat The hardening of fat after death of the animal is due to fallin temperature not due to rigor mortis.

Quality check for meats The following guidelines are to be borne in mind to ensure that the product is of correctspecification and quality.

• Age of the animal• Setting of the meat• Color of the meat• Odours of the meat• PH (hydrogen ion concentration)• Evidence if proper bleeding• Evidence of any infection

Age of the animal:

Recommended age group of animals for slaughter:S. No. Category of product Age

1 Lamb Less than 14 months

2Veal Less than 3 months

3Calf

3-24 months

4Broiler

8 –12 weeks

5 CaponLess than 8 months

6Duck Less than 4 weeks

7 Pork 6-7 months

Setting of the meats:



The meat should be well set. The meat surface should not be slimy. The fat should be firmand white with no bad odours. The meat should be firm and not spongy.

Odours:

The normal mutton should not have any odours. Sometimes the odours is might have beenacquired by foodstuffs, drug administration, or by absorption.

Boiling test for abnormal odours and taste:

Abnormal odours are common in meat commodities after slaughter but not when theycooled. It may reappear when meat is cooked. To detect this meat is subjected to boilingtest:Boil the meat in a closed container. During boiling the lid is lifted and the vapour is smelt.Abnormal odours and taste should be noted and the meat should be received accordingly.

The ph (hydrogen ion concentration)

Estimation of ph gives indication as to the keeping quality, as it is related to the extent of bacterial contamination and post slaughter biochemical activities in the muscle. If animals

are exhausted at the time do slaughter then the glycogen of the muscle goes down and theph level goes up? The meats with higher ph level are considered to be of poor quality.Acids in meat tend to arrest bacterial growth. No spoilage occurs at ph 3.5. Normally at ph5 and below the condition are not favourable for bacterial growth and chances of spoilageare remote.

Color:

Evidence of appropriate colour is the evidence of quality meat. Colour is caused by meatpigment, which is called myoglobin. The extent of such influence, in this connectiondepends on feeding, pre and post slaughter, and packaging, air, curing

Evidence for proper bleeding or for infection

Multiple shades of colour like gray, bluish or other unusual colours render the meats unfit. The bluish colour indicates improper bleeding, which could be from fever, fatigue or coldslaughtering. The flesh looks darker, flabby and watery. The organs appear congested.

Tenderness in meatConnective tissue: it is generally agreed that amount of connective tissue directlyrelated to the tenderness of meat. Cut of meat with much connective tissue aretougher than those containing little connective tissue.

Fat: Good marbling of meat throughout the meat tissues increases the tenderness.Fat separates and dilutes the connective tissue fibers and makes them moreavailable to heat treatment.Age: meats from younger animals are tender than older one. It could be due to lackof muscular development in younger animal. Tenderness of muscle decreases asthe diameter of the muscle increases with the age of animal. Older animal withgreater muscle development have increases connective tissue.Location: The location of the cut is an indicative of its tenderness. The least usedmuscles are tenderer than those that are fully developed, those found in neck,chunk and round cuts.Temperature: the temperature at which meat is cooked is cooked will alter thetenderness of the meat and affect the contraction of the fibers. High temperatureand over cooking causes toughening of meats. Whether or not the meat tenderizes,depends on the relationship between of collagen and coagulation of the muscleprotein. If hydrolysis of collagen predominates, the meats may become tender. If



hardening of muscle protein dominates the cooking process the meat increases intoughness.Grinding and pounding: Grinding breaks and cuts the muscle fiber andconnective tissue and making it possible for all the ground meat to be prepared in afashion similar to those tender cuts. Pounding is used to tenderize the meat; thisprocess breaks and tears only the surface meat fibers connective tissue fibers.

Ageing: it is an important method of tenderizing meat. When Rigor Mortis occurs inan animal’s carcass, the muscle is hard and the muscle protein acting and myosin joins to form act myosin. As a result of this, some muscle fibers contracts andalternating fibers are stretched. As ageing continues, after onset of rigor mortis, themuch softer and muscle fiber appear to straighten out with noticeable break. Fiberbreaks are caused by enzymatic action on the protein.Because of discoloration of meat and moisture loss, only cuts of meats such as ribsand loins with thick covering of fat that can be cut off are suitable for ageing. Lambis occasionally aged; pork is never aged because of its high fat content, veal doesnot have the proper fat covering for the ageing process.Dry ageing: Meat is held at 34-38deg F for three to six weeks. The humidity maybe low (70-75%) to keep the cut surface dry or relatively high (85-()%) to purposelygrow mould. If the latter method is used, evaporative loss is decreased. Meatprocured for hotels is aged by this method.Fast ageing: in this method meat is held for two days at a temperature of 21deg. C.at high humidity. Microbial is retarded by the use of ultraviolet light. Most of themeats marketed in retail market are aged in this manner. Additional ageing occursin 6-10 days, that it takes for meat to be transported, marketed, stored and cooked.Vacuum packaging: The weight loss and surface spoilage that occurs in ageingcan be lessened if the meat is packaged in a moisture and vapor proof film. Meatvacuum packed in this manner should not loose in tenderness, juiciness and flavor

for 1or 2 weeks but has a significant reduction in weight loss.Freezing: The effect of freezing on meats has been studied very avidly and it isfound that it makes little or no difference.Enzymes Meats can be made tender by the use of the proteolytic enzymes such aspapain, an enzyme found in papaya leaf. When meat tenderizers are used,uniformity of tendencies is difficult to obtain. In large cuts, only the applicationaffects the surface of the meats.Bromelin and Facin are also being used instead of Papain. The enzymes are mixedin salt solution and used as dry mixture or as a liquid drip. The enzymes tenderizes the meats by breaking down the outer fiber of the musclefiber , collagen , and the elastin material found in the muscle tissue. Enzymes

activity is slow at room temperature; it is most active in the range of 60-70deg C.hence action of tenderizer takes place only during cooking of the meat. Cookingmeat until it is well cooked deactivates the enzymes – cooking it short of well-donestage may permit the continued the activity of enzymes in the muscle fiber byhydrolyzing the actomyosin.Ante mortem: The tenderizing solution (PAPAIN) is introduced in the jugular area of the animal foreven distribution of throughout the body tissue this tenderizing process has beenapproved as successfully increasing the tenderness of beef.At present beef subjected to ante mortem enzyme process is being producedcommercially and marketed as “proten”. Tough cuts of meats that have beentreated by this method can be cooked by dry heat method.Acid material:Adding acid material to the meat does not increases its tenderness. Neither soakingmeat in vinegar for 48 hours nor praising it has increased its tenderness.



Marbling

Marbling is intra muscular fat tissue that contributes to meat quality. Marbling causes themeat to be firm and to reflect a desirable colour of the lean meat. Marbling fat providesmoist heat while cooking by covering the individual muscle cells with lipids. This conditionassists in breaking down connective tissue when heat is applied to the meat. Fat alsoprovides liquid and creates a desirable mouth sensation during chewing (mastication). Fatthus contributes more to flavour than to tenderness. 8-9% fat in steaks or roasts is

adequate for good flavour.Quality is greater than this add very little to the meatpalatability.

LAMB AND MUTTON

In India where sheep and goat farming is not advanced and scientific, often the older

animals which have tougher meat are slaughtered. Generally the female goats and sheep

are slaughtered at a later stage because first they are used for breeding only. The male

animals are however slaughtered earlier and therefore much tender in texture. To get the

best quality of meat the lamb is received double with reproductive organs intact to identify

if it is male or female animal .Best quality mutton is bright red in colour, close grained and

firm. It has a great deal of fat that is evenly spread over the muscular tissue and within themuscles also.

Quality determination of Lamb and Mutton.

1. The flesh of lamb is lighter in colour than that of Beef. Mutton flesh is darker.

2. The lean meat of Lamb and Mutton has a fine, velvet like texture.

3. The fat is very firm, brittle and white.

4. The cut surface of bone is porous and of reddish colour.

5. Compact and evenly fleshed.

The illustration given here shows a carcass of Lamb and Mutton with its basic cuts.

Cuts of Lamb / Mutton

SL.NO.

CUTS/JOINTS

FRENCHNAMES

USES APPROXIMATEWEIGHT

LAMB MUTTON



1 Scrag end Le cou Stewing,Broths

½ kg. 1kg.

2 Middle neck Lesbassescotes

Stewing 2kg. 3kg.

3 Best end Le carre Roasting,

Grilling,Frying

2kg. 3kg.

4 Saddle La selle Roasting,Grilling,Frying

3.5kg. 5kg.

5 Chumpchops

---------- Grilling 1kg. 1.2kg.

6 Legs ( 2nos.)

Le gigot Roasting 3.5kg 5kg.

7 Breast (2nos.) Lapoitrine Roasting,Stewing 1.5kg. 2.5kg.

8 Shoulders (2nos.)

L’epaule

Roasting 3kg. 4.5kg.

Except the above mentioned cuts there are some more edible parts obtained from acarcass which are termed as Offal (Abats) i.e. heart, liver, kidney etc. of butcher’smeats and giblets of poultry etc.

LAMB/ MUTTON OFFALS --- ABATS d’agneau /mouton

ENGLISHNAME

FRENCHNAME

PREPARATIONS

Brains Cervelles Soak well in the cold water. Clean andremove membranes which cover the brain.Re-soak to whiten .Place in boiling court-bouillon. Cook for 20/30 minutes. Cool inliquor. Uses: Ravioli feeling, hot and coldbrain sauce

Kidney Rognon Slit on bulging side and open withoutseparating the two halves. Remove theskin, trim. Skewer to keep kidney open.Uses: Grilled Lamb’s Kidney.

Liver Foie Trim off tubes and sinews skin. Cut into thinslices. Uses: Braised lamb’s liver.

Lamb Pluck Fressured’agneau

Liver, heart, spleen, lungs. Blanch spleenand lungs in salt water for 10 minutes. Sliceall thinly. Fry in clarified butter. Uses: Hash,

Saute, Stews.

Sweet breads Ris d’agneau The thymus of calf, lamb and mutton. Soakin cold water. Blanch, trim, cook in stock,



butter and lemon juice. Simmer for 25minutes. Cool, used as garnish in vol-au-vents, pies etc.

Tongue Longue Soak in cold water, scald, skin and trim.

Trotters Pieds Blanched, boned, singed, hair is removed.

PORK

Quality determination of Pork

Unlike Lamb, Pork is not improved by aging but is eaten fresh. When buying Pork alwayslook for:

1. Fine grained, firm and pale pink flesh.

2. Covered with not less than 15 mm. (1/2 “) of creamy fat.

3. A thin, supple outer rind.

4. Avoid over-fat pork.

5. No trace of moisture

6. Too red or too much of fat indicate an older animal.

What is called a suckling pig?

A young piglet usually slaughtered at two months old, generally having a weight less than15 kgs. Oftenly roasted whole and also used in Blanquette, Ragout etc.

The illustration given here shows the basic cuts of pork.

CUTS OF PORK (Side of Pork)

SL.NO.

CUTS/JOINTS

FRENCHNAME

USES APPROXIMATEWEIGHT (28kgs.-30kgs.)

1 Spare rib L’echine Roasting, Pies 02 kgs.

2 Loin / Pork

Chop

La longe Roasting, Frying,

Grilling

06 kgs.

3 Legs Le cuissot Roasting, Boiling,Ham

05 kgs.



4 Trotter/ Foot Le pied Grilling, Boiling 02 kgs.

5 Belly/Streaky

La poitrine Boiling, Braising 02 kgs.

6 Shoulder/Hand andspring

L’epaule/Plate de cotes

Roasting,Sausage,Pies

03 kgs.

PIG’S OFFAL (Abats de porc)

SL.NO.

ENGLISH

FRENCH

PREPARATION

1 Brains Cervelles

As for Lamb brain.

2 Trotters Pieds Prepare as for Lamb trotters. When cooked, drain, straighten,press between two boards and cool. Uses: Salads and grilled

3 Kidney Rognon Prepare as for Lamb’s kidney. Can be diced or sliced for pies,puddings, sauté etc.

4 Liver Foie As for Lamb’s Liver

5 Tongue Langue Prepare as for Ox’s tongue. Can be pickled in same way andused as ingredient in potted head and brawn.

What is Ham ?

A hind leg of the pork cured in various ways, termed as Ham. The ham may sell sliced,whole, cooked or raw. The word CURE which is basically a dry salting, brining or sweetpickling process may be followed by an extended drying and maturing period to impartadditional flavour to it. Also the ham may be smoked over different types of aromatic woodto have their required individuality variations in their preparations.

A good ham should be plump with an ample, though not too thick layer of fat under therind.

Some popular Hams

Italian Ham: Out of all the great varieties of Hams available in Italy, Parma ham is themost famous of all. It is cured and hung to dry for 8-10 months. This particular ham isserved raw or lightly fried in butter. It is also served with egg and pasta dishes. OtherItalian Hams are suitable for braising, boiling and baking and either served hot or cold.

French Ham: Bayonne is the best known French ham (raw).It is wine cured and unlike theraw ham of Spain and Italy, it is smoked wrapped up in straw. Usually eaten as a firstcourse, but may be used in cooking in variety of ways.

German Ham: The production of Black Forest ham can take up to three months. Rawham is salted and seasoned with garlic, coriander, black pepper pepper, juniper berries andother spices. After Curing (food preservation) for two weeks, the salt is removed and theham cures for another two weeks .Next, the ham is cold smoked at a temperature of 25°C



• Use the cure premixes according to labeled directions only

• Any use other than according to labeled directions will produce an unsafe and illegalproduct

Addition of Cure Ingredients

• Today we use injection, tumbling and direct mixing of cure ingredients

• Tumbling forces the cure into the muscle under vacuum

• Other methods include:

• Dry rubbing

• Artery pumping

• Soaking in brine containing cure

Curing Accelerators

• Speed up the curing process, reduce the holding time

• Examples are ascorbic acid (vitamin C) or sodium erythorbate (isoascorbic acid)

• Must be used according to labeled directions

What is Bacon?

Bacon is a cured meat prepared from a pig. It is first cured in a brine or in a dry packing,

both containing large amounts of salt; the result is fresh bacon (also green bacon). Fresh

bacon may then be further dried for weeks or months (usually in cold air), boiled, or

smoked Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat,

as is some smoked bacon, but either may be cooked further before eating.

Bacon is prepared from several different cuts of meat. In the United States, it isalmost always prepared from pork belly. Elsewhere, it is more often made from sideand back cuts, and bacon made from bellies is referred to as "streaky", "fatty", or"American style". The side cut has more meat and less fat than the belly. Baconmay be prepared from either of two distinct back cuts: fatback , which is almostpure fat, and pork loin which is very lean. Bacon-cured pork loin is known as backbacon. Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as aminor ingredient to flavor dishes. Bacon is also used for barding and larding roasts,especially game birds. The word is derived from the Old High German bacho,

meaning "buttock", "ham" or "side of bacon", and cognate with the Old Frenchbakko

In continental Europe this part of the pig is usually not smoked like bacon is in theUnited States; it is used primarily in cubes (lardoons) as a cooking ingredient,valued both as a fat source of and for its flavor. In Italy, this is called pancetta andis usually cooked in small cubes or served uncooked and thinly sliced as part of anantipasto.

Types of Bacon

• Streaky bacon comes from pork belly. It is very fatty with long layers of fatrunning parallel to the rind. This is the most common form of bacon in theUnited States. Pancetta is Italian streaky bacon, smoked or aqua



(unsmoked), with a strong flavor. It is generally rolled up into cylinders aftercuring. In America unsmoked streaky bacon is often referred to as side pork.

• Middle bacon, from the side of the animal, is intermediate in cost, fatcontent, and flavor between streaky bacon and back bacon.

• Back Bacon comes from the loin in the middle of the back of the pig. It is avery lean, meaty cut of bacon, with less fat compared to other cuts. It has aham-like texture. Most bacon consumed in the United Kingdom is back bacon.

Americans may call this cut Irish bacon or Canadian bacon.• Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is

typically oval shaped and meaty. It is cured and then sliced into round piecesfor baking or frying.

• Jowl bacon is cured and smoked cheeks of pork.• Slab bacon typically has a medium to very high fraction of fat. They are

made from the belly and side cuts, and from fatback. Slab bacon is not to beconfused with salt pork which is prepared from the same cuts, but is notcured.

Bacon joints include the following:

• Collar bacon is taken from the back of a pig near the head• Hock , from the hog ankle joint between the ham and the foot.• Gammon, from the hind leg, traditionally "Wiltshire cured".• Picnic bacon is from the picnic cut, which includes the shoulder beneath the

blade. It is fairly lean, but tougher than most pork cuts.

BEEF AND VEAL

Beef cattle are specially breed for meat production .The quality of cow’s meat variesconsiderably according to breed, age and degree of fattening. Cows are reared in the

following ways:

I. Lot Fed.

II. Grass Fed.

III. Grain Fed.

Lot Fed: For a minimum of 100 days the animal is fed on corn, grass and millet andallow to move in a very limited area. Fat content in these cows are very high and theyare the costliest too because of intense farming required.

Grass Fed: In this method of farming the cows are allowed to move in a slightly largerarea and are fed with only grass for 70 days.

Grain Fed: The best quality beef is obtained from this kind of farming, where in theanimals are allowed to move in a much larger area and hence there is a lot of marbling



but not too much of it. The animal is fed only with grain and a little grass for 100 days. This is costlier than grass fed cows.

Quality determination of Beef.

When choosing Beef, the following points are to be borne in mind:

a) It should bright red and shiny in appearance.

b) Firm and springy to touch with a sweet light scent.

c) It has a good network of white or slightly yellowish fat.

d) In order to be tender, the beef must be matured after slaughtering.

e) The meat should look fresh and moist, not watery.

f) The lean or prime cuts should look smooth and velvety.

Composition of Beef

Beef consists of

Water -- 65% ( maximum)

Proteins -- 20%

Fat -- 31%

With some traces of phosphorus and iron .Beef produces 220-340 cal. from each 100 grms.

CUTS OF BEEF

Here is an illustration for cuts of beef. For convenience a side of beef is quartered betweententh and eleventh ribs and cut straight across. This provides a 10 ribs Forequarter and 3ribs Hindquarter.

CUTS OF BEEF

HINDQUARTER



1. Sirloin: Sold with or without the fillet; tender, prime beef with a thin covering of fat.Average weight is 6.5 -9 kgs .Cooking methods applied – Roasting, Grilling andFrying.

Fillet: Under cut from sirloin. Very tender, thin prime beef. Average weight is 1-1.8kgs. Cooking method applied – Roasting, Grilling, Frying and Steaks.

2. Rump: Lean, prime cut with a narrow border of fat. Less tender than sirloin or fillet

but of good flavour. Average weight is 5 kgs. Cooking methods applied – Grilling,Frying and Rump steaks.

3. Topside and Silverside: Very lean cut about 7.3 kgs. In weight. Used for Braising,Stewing and 2nd class Roasting.

4. Leg (hind leg) or Shin / Shank: Lean meat with high proportion of connectivetissues, weighing around 2.7 kgs. Usually cut in to cubes or thickly sliced. Used forclarification, beef tea and stew.

5. Top rump or Thick flank: Lean meat, similar to top side but not as tender.Weighing around 5.9 kgs. Usually cut into boneless joints, sliced and cubed. Cooking

methods applied – Pot roasting, Braising, Casserole, Stew, Pies, Pudding andSausages.

6. Think flank: Coarse- grained meat layered with meat about 4.5 kgs. Inweight.Cooking method applied – Pot roast, Braise, Boil and press to serve cold.

FOREQUARTER

7. Brisket: Coarse- grained meat layered with fat about 4.5 kgs. In weight. Usuallybonned and rolled. Used for Braise, Boil and press to serve cold.

8. Top rib: Lean medium quality meat, about 6.5 kgs. In weight, boned and rolled andthickly sliced. Mainly pot roasted or braised.

9. Rib roast or Fore rib: Traditional roast beef joint; about 4 kgs. In weight. Used forgood roast, grilling and frying.

10.Chuck and Blade (Braising steak): Lean medium quality meat with good flavour;about 12 kgs. In weight. Main uses are casserole, stew, pies, pudding and braise.

11.Neck or Sticking piece:Good flavour meat, produces rich gravy during long slowcooking.Generally cubed and minced. Main uses are casserole, stew, Pates, stuffingetc.

12.Clod: SAME AS ABOVE

13.Shin (Fore leg): Lean meat with high proportion of connective tissue and about 1.4kgs. In weight. Generally used for clarification, beef tea and 2nd class mincing.

Bonophool Banerjee



Small Cuts of Beef Suitable for Grilling & Frying.

• All small cuts of beef which are suited for grilling or shallow frying are referred to assteaks. It was in France after the Battle of Water loo by the occupying Englishforces. All steaks come from one of the following three joints.

• Fillet.

• Sirloin.

• Rump.

A Typical Fillet.(Likely to Weigh 3 Kg.)

• Chateaubriand.

– Cut from the head of the fillet, and for more than two portions between 300gms – 1 kg (12 ozs – 1 lb) can be obtained.

• Fillet steak.

– 4 – 5 steaks can be obtained each of 100 – 150 gms (4 – 6 ozs).

• Tournedos steaks. (Double fillet Steak)

– Approximately 6 – 8 at 100 gms (4 ozs). Each steak should be tied to form aregular shape.

• Tail of fillet.

-Fillet Mignon: Small cut from the tail of Fillet often used as a part of mixed grillaround 75 grms. In weight.

– This is cut into julienne or minced according to its intended use.

S irloin.

• Minute steaks(Entrecote minute).

– Cut each steak approximately 1 cm thick and flatten with a cutlet bat makingit as thin as possible. If necessary trim to a regular shape with 150 grms.weight.



• Sirloin steaks.

– Cut into 1 – 2 cm slices and trim to about (entrecotes) 150 gms (6 ozs).

• Porterhouse and T-bone Steaks.

– Porterhouse steaks are cut including the bone from the rib end of thesirloin.

– T-bone steaks are cut from the rump end of the sirloin including bone andfillet.

– Club steaks are cut at the end of tenderloin but excluding the tenderloin.

– Rib steaks are cut with the bone.

Steaks obtained from the boned out Sirloin(Contre filet)

– Double Sirloin Steaks(Entre cote double) are obtained as a large cut fromboned out sirloin of 300 grms. In weight.

– Sirloin Steaks(Entrecote steaks) are cut from boned sirloin of 200 grms.Weight.

R ump.

• The middle portion from each slice is considered to produce the best steak and areknown as point steaks.

• Some menus feature a 'plank steak'. This is a complete slice for more than twocustomers and is divided into portions after cooking.

CLEANING OF BEEF FILLET

To start with, cut and trim away as much fat as possible. Then cut away the chainmuscle which lies to the side of the main meat. Use it for mincing or stewing.

Then pull out the silver skin or tight tissue coating which surrounds the meat. Slide thepoint of a knife under it and scrape away from the meat, leaving the meat completelycleaned beneath.

TENDERIZING MEAT

Meat can be tenderized by pounding, scoring or marinating. These techniques break downthe fibers in meat, rendering from more tender and adding flavour.

USING MARINADE TO TENDERIZE MEAT

The term marinade indicate a seasoned liquid, cooked or uncooked which is usually amixture of oil, an acid such as vinegar, lemon or lime juice and herbs and flavourings,

where meat, offal game, fish or vegetables are steeped for varying lengths of time. Itsprincipal purpose is to tenderize the meat by softening the fibres and to develop theflavours. The acids act to tenderize the meat, the oil acts as lubricant and of course theherbs acts add flavour. It also enables fish and meat to be kept rather longer that wouldnormally be possible.



Generally three types of marinades are prepared such as cooked, uncooked and instantmarinades. A cooked marinades must be cooked before cooking i.e. robust red winemarinade for beef or venison, allow it to cool completely before adding to the meat. Largepieces of beef and game can be marinated in a cooked marinade for up to 3 days, smallcuts for a day, while more delicate meats such as veal or liver should only be marinated 1-2hours. Pork marinades often use sweet and sour flavours or Barbecue sauce.

Instant marinades are used to impart flavour not for tenderizing. They are used for fish,

fritters, with lemon oil,parsley, thyme, bayleaf, rosemarrry, salt pepper, shallots, Brandy,Madira like many ingredients.

Lay the meat or pieces of meat or small joints in a non-corrosive dish like glass, porcelain orglazed earthenware.

Barding: Thin slices of pork or bacon fat which are placed around lean meat joints of meat,some game birds and poultry and even some fish before roasting, to prevent them fromdrying out. Barding is also used as a lining for pates cooked in pastry or terrins. The fatsare generally removed before serving except few like partridge, other game and pates. It isnot advised for some very tender meats as the strong flavour of pork fat might over shadowthe taste of the meat.

Larding: The process of adding fat to cuts of meat or certain types of fish to make themmore juicy and tender. It consists of threading thin strips of pork fat (lardoons) into a largecut of lean meat with a larding needle. The lardoons can be seasoned with salt, pepper,chopped parsley and marinated in brandy for an hour in a cool place before larding.Sometimes strips of ham or pickled tongue may also be used. It also develops the flavourand appearance.

BEEF OFFAL-ABATS DE BOEUF

ENGLISH FRENCH PREPARATION

Ox tail Queue de boeuf Since there is a lot of fat and bone on anox tail, trim off the excess of fat. Soak incold water for two hours to allow theblood to soak out. Cut into chunks throughcartilage between segments of bone.Drain the pieces and pat dry withabsorbent paper. Use the larger pieces forcasseroles and stews. The smaller piecesare used for soups e.g. Oxtail Soup.

Brain Cervelle Soak well in cold water and remove thethin membranes which cover the brain.

Poach in a court bouillon for 20-30minutes and cool in the liquor. May beused for pasta fillings, salads and in hotand cold sauces.

Kidney Rognon Ox kidney is the largest type availablewith a dark colour and strong aroma. Soakit in lightly salted water for two hoursbefore using. Slice vertically in to half. Cutout the central core and cut the flesh intodice. Long cooking process is required totenderize the kidney. They are used to

flavour steaks, pies, pudding, casseroleand soup.

Tongue Langue The flavour of fresh Ox tongue isimproved by soaking overnight in cold salt



water. The most popular tongue is onethat has been wet cured pickling brine. Itis simmered slowly or braised.

Liver Foie de boeuf It is larger, coarser and much stronger inflavour than other livers. Wash under coldwater and pat dry. Remove any outerskin. Trim off tubes and sinews. Cut

lengthwise to required thickness. Itcontains very less natural fat and willbecome solid and unpalatable due to overcooking.

Heart Coeur de boeuf This should be very much fresh, moist andfirm with a pleasant smell. Wash underrunning cold water to remove any bloodclots. Trim off excess fat and veins. Soakin cold water for one to eight hours,blanch for two minutes, drain and rinseunder cold water. It can be braised,casseroled, and pot roasted.

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