2. Meat is traditionally considered the center of a plate, the focus of the meal.
Since it is such an integral part of the meal, it’s important to know how to properly cook the different cuts of meat and how to identify quality meat.

3. Cuts of meat are a combination of:
Muscle
Connective tissue
Fat
Sometimes bone

4. Muscle tissue constitutes the most important part of meat.
Most meat cuts are skeletal muscle (which means it is connected to the bone and provides the animal structure and movement)

5. Water is the main ingredient in muscle tissue, comprising up to 75 percent.
The lost of water during the cooking process is called shrinkage.
Excessive shrinkage can cause a meat dish to be dry and tough

6. Protein is the second most abundant element in muscle tissue.
Protein give cooked meats much of their texture, nutrients and flavor.

7. The structure of meat is made up of bundles of muscle fibers that contract to create movement. These muscles are made up of long threadlike cells. Groups of muscle cells are held together by connective tissue.
Connective tissue is protein that bundles muscle tissue together and connects muscle strands of muscle to bones, joints and skin.

8. Strands of muscle tissue tend to run in the same direction giving each muscle a grain.
The grain of a muscle is an important consideration when cutting raw meat or carving cooked meat.
Cutting perpendicular to the grain shortens the muscle strands and creates a tender finished product.

9. The amount of connective tissue in a particular cut of meat is the most important factor in determining how tough that cut is.
Active muscles have the most connective tissue.
The age of an animal also influences the tenderness of meats because older animals have more developed connective tissue that younger animals.

10. There are two types of connective tissue that are important to chefs—elastin and collagen.
Elastin is a flexible but tough connective tissue found in ligaments and around tendons. (Sometimes called silver skin) Should be removed before cooking.
Collagen is the most prevalent connective tissue in meats. When collagen is cooked with moisture, it breaks down into tender rich gelatin. It does not need to be removed if cooked properly.

11. Fat provides the moisture, tenderness and flavor to meats.

12. In general, the more marbling a carcass has, the better its grade will be. Marbling makes certain cuts more tender, juicy and flavorful.

13. The texture of meat is greatly influenced by aging.
Aging is the time meat is allowed to rest after slaughter. Enzymes in meat cause muscle tissue to relax and even break down connective tissue.
Reputable meat processors always age meats under proper temperature conditions to avoid the development of foodborne pathogens.

14. The inspection and grading of meat are two separate function performed by the United States Department of Agriculture (USDA).
Inspection is mandatory and grading is voluntary.

15. All meat sold in the U.S. must be inspected.
It is important to note that inspection is strictly an assurance of safety and wholesomeness and not an indication of quality.
Inspectors also ensure that meat is handled , processed and stored under sanitary conditions.

16. Grading is classifying products according to quality.
Each classification of meat has its own set of grades and criteria for grading.
Grading of meats is based on marbling, maturity and muscle conformation.
Grading is voluntary and helps meatpackers market their products.

17. Active muscles (those that support the animal’s weight and are responsible for mobility) are found in the front legs and shoulders. These are tough meats.
The muscles along the backs are considered tender meats.

18. Prime*
Choice*
Select*
Standard
Commercial
Utility
Cutter
Canner *Grades most commonly used in foodservice

19. Pork process in the U.S. comes mostly from animals that are 7 to 12 months old.
Unlike other meats, pork is often created and sold with its skin.
Grades- No. 1, No. 2, No. 3, No. 4, Utility

20. Shoulder butt
Picnic shoulder
Loin
Ham
Belly