1. A lesson on meat composition
Understanding Meat
A lesson on meat composition

2. Composition Muscle tissue of domestic animals 75% water 20% protein
5% fat
Protein is an important nutrient, When heated, coagulation occurs meaning it becomes firmer and loses moisture

3. Fat
Fat is a main source of flavor
Fat accounts for up to 5% of the meat, but fat also surrounds the meat. A beef carcass can have up to 30% fat. Marbling is fat deposited within the muscle tissue. It separates the muscle tissue making it easier to chew.

4. Carbohydrates
Meat contains a very small amount of carbohydrate. From a nutrition standpoint, it is insignificant, but it is a necessary part in the complex reaction called the Maillard reaction which causes the meat to brown.

5. Muscle Fibers
Lean meat is composed of long thin muscle fibers bound in bundles. The texture of a tenderloin steak is much finer grain texture than the coarser grains of a brisket or bottom round

6. Elastin
Older animals have a higher proportion of elastin and it is not broken down in cooking. The only way to break down the fibers is mechanically such as pounding or grinding.

7. Inspection & Grading
Inspection is a guarantee of wholesomeness. It is indicated by round stamp. It means animal was clean and not diseased.
Grading is not required. Quality grading is based on texture firmness and color of lean meat and the marbling.

8. Green meat
After slaughter, an animals muscles stiffen (rigor mortis) due to chemical changes in the flesh. Softening takes 3-4 days for beef, less time for smaller carcasses.
This is caused by enzymes in the flesh. Green meat is not usually a problem in beef, but may be encountered in game killed for home consumption if hunter freezes the meat when it is too fresh.

9. Aged meat
Enzyme action continues even after meat is no longer green. Holding meats in coolers under controlled conditions provides time for this natural tenderizing.
Beef and lamb can be aged because the carcasses have enough fat to protect them from bacteria.
This does not mean long time storage in refrigerator

10. Carcasses
Split through the backbone into sides, then divided into forequarter and hindquarter. These are called primal cuts (or wholesale cuts).These are then cut into fabricated cuts or retail cuts.

11. Connective Tissue
Muscle fibers are bound together in a network of proteins called connective tissue. Connective tissue is tough. To cook meat successfully, one must understand which meats are high in connective tissue and which are low. You also need to know the best way to make tough meats tender.

12. Collagen
Long, slow cooking in the presence of moisture breaks down collagen by turning it into gelatin and water. Therefore this is the best method of for turning a meat high in connective tissue into a tender tasty piece of meat.

13. Other ways to tenderize meat
Marinating meat in acid such as tomato juice, wine, or vinegar
Enzyme tenderizers

14. The Cuts Higher in muscles, the tougher the meat
Rib and Loin are tender (rare or medium)
Leg or Round are less tender, great for braising
Chuck or Shoulder is tougher, need to use moist heat
Shanks, breast, brisket & Flank are least tender cuts. Used for braising and simmering because high collagen content converts to gelatin creating rich sauces
Ground meat is made from any cuts usually trimmings.

15. Searing & Sealing
Searing meat at high temperatures creates desirable flavor and color by browning the surface. This creates a crust.
Sealing really does not occur because meat does not have pores, but an open network of fibers.