1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ Cooking is at once one of the simplest and most gratifying of the art, but to cook well one must love and respect food. – Craig Carlson, American food critic (1920 - 2000) PRINCIPLES OF MEAT COOKERY C H A P T E R TWELVE

2. 2 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel After studying this unit You will be able to: – Understand the structure and composition of meat – Understand meat inspection and grading practices – Purchase meats appropriate for your needs – Store meats properly – Prepare meats for cooking – Apply various cooking methods to meats

3. 3 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Meats Beef, veal, lamb, pork Often consume the largest portion of your food purchasing dollar; we will discuss how to protect your investment

4. 4 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Muscle Composition Muscle tissue gives meat its characteristic appearance The amount of connective tissue determines the meat’s tenderness Muscle tissue is approximately 72% water, 20% protein, 7% fat and 1% minerals – Proper cooking prevents shrinkage

5. 5 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Muscle Composition (cont.) A single muscle is composed of bundles of muscle cells or fibers and connective tissue Meat’s texture id determined by – Thickness of cells – Size of cell bundles – Size of connective tissue

6. 6 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Marbeling When an animal fattens, some water and protein in lean muscle tissue turns to fat Marbeling refers to the whitish streaks of inter- and intra-muscular fat – Adds tenderness and flavor to cooked meat – Principal factor in determining meat quality

7. 7 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Connective Tissue in Meat Forms walls of long muscle cells, primarily in frequently used muscles – Tendons, ligaments Consists of either collagen or elastin When cooked with moist heat, contracts then breaks down into water and gelatin – Meat of older animals more resistant to breaking down using moist heat

8. 8 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Muscle Tissue

9. 9 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Crosscut of a Bundle of Muscle Fiber

10. 10 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Inspection and Grading of Meats All meats are inspected by the USDA

11. 11 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel USDA Quality Grades Beef – USDA Prime, Choice, Select, Commercial, Utility, Cutter, Canner Veal – USDA Prime, Choice, Good, Standard, Utility Lamb – USDA Prime, Choice, Good, Utility Pork – USDA No. 1, No. 2, No. 3, Utility

12. 12 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel USDA Quality Grade Stamp

13. 13 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Aging Meats Wet Aging Dry Aging

14. 14 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Purchasing Meat Styles of cuts – Primal Primary divisions of muscle, bone and connective tissue produced by initial butchering of the carcass – Subprimal Basic cuts produced from each primal – Fabricated Individual portions cut from the subprimal

15. 15 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Purchasing Meat Terminology Specifications – IMPS – International Meat Purchasing Specifications – NAMP – National Association of Meat Purveyors Portion control (P.C.) – Ready to cook and serve

16. 16 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Meat Labeling: Grass-Fed Most meat animals consume grains for some part of their lives. Agricultural Marketing Service of the USDA has voluntary standards for the labeling of purely grass-fed meat. – Grass and forage shall be the only feed source for the lifetime of the animal except for milk consumed prior to weaning. Range-fed, pastured and pasture-raised

17. 17 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Storing Meat Meat is highly perishable and a potentially hazardous food Store at temperatures between 30°F and 35°F When freezing, do so rapidly to –50°F Use moisture- and vapor-proof packaging to prevent freezer burn

18. 18 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Preparing Meats for Cooking Tying and Trussing – Tying meat to form a uniform shape Barding – Adding a layer of fat to the outside of meat Larding – Inserting small strips of fat into meat

19. 19 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cooking Methods Dry-heat cooking methods – Must use high-quality, tender cuts of meat Broiling and grilling Roasting Sautéing Pan-frying Deep-frying

20. 20 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Degree of Doneness

21. 21 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Special Considerations for Large Cuts of Meat Carryover cooking – Cooking does not stop the moment that the roast is removed from the oven; it continues to cook inward through conduction Resting – Allows the juices to redistribute themselves evenly throughout the roast Carving – Roasts are always carved against the grain; carving with the grain will produce long, stringy, tough slices

22. 22 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cooking Methods (cont.) Moist-heat cooking methods – Used quite often to tenderize tougher cuts of meat Simmering

23. 23 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cooking Methods (cont.) Combination cooking methods – Both dry and moist heat are used to achieve the desired result Braising Stewing

24. 24 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Stewing Terminology Ragout Fricassee Navarin Blanquette Chili con carne Goulash Tagine Adobo

25. 25 PRINCIPLES OF MEAT COOKERY Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Sous Vide Cooking Low-temperature, moist-heat cooking under vacuum Resembles poaching and braising – Vacuum seal food in plastic pouches – Cook in a precisely regulated hot water bath, below simmering – Foods may be browned after cooking Food safety of utmost concern; local food regulations may require training, licensing and record keeping