1. Section Meat Basics
Section Meat Cuts
Section Principles of Cooking Meat

2. Section Meat Basics
Meat is an essential part of most foodservice operations’ menus.
It is important to know how to purchase and safely store meat.

3. meat
marbling
fat cap
barding
larding
muscle fibers
collagen
elastin
primal cut
fabricated cut
carcass
yield grade
composed
reveal

4. Structure of Meat
meat
The muscle of animals, such as cattle and hogs.
Meat is an essential part of many people’s diets and of most foodservice operations’ menus.
Meat muscle has:
75% water
20% protein
5% fat

5. Structure of Meat Two types of fat in meat: marbling fat cap
affects meat tenderness, taste, and quality
fat cap
keeps meat moist and juicy
marbling
Fat within the muscle tissue.
fat cap
The fat that surrounds muscle tissue.

6. Structure of Meat Meat products have three components: muscle fibers
connective tissue
bones
muscle fibers
Fiber in meat that determines the meat’s texture and contribute to its flavor.

7. Structure of Meat Describe each type of meat cut. Meat Cut Description
Primal Cut
Sometimes called a wholesale cut; a large, primary piece of meat separated from the animal
Fabricated Cut
A smaller, menu-size portion taken from a primal cut
Whole Carcass
What is left of the animal after it has been slaughtered; does not usually include the head, feet, or hide

8. Purchasing Meats
Consider the menu, the cooking method, and the price when purchasing meat.
Meat for all foodservice operations must have a USDA Inspect Stamp, which reveals if the meat is fit for human consumption.

9. Purchasing Meats USDA Meat Grades: Prime Choice Select
best grade; most expensive; must have excellent marbling and a thick fat cap
Choice
more widely accepted in foodservice industry; great value
Select
has very little marbling; used for cost-effectiveness

10. Purchasing Meats USDA Yield Grades:
Yield Grade I (lowest) through Yield Grade 5 (highest)
yield grade
Measures the amount of usable meat on beef and lamb.

11. Purchasing Meats
To store fresh meat: Place it in the refrigerator at 41ºF (5ºC) or below on trays so juices do not contaminate other foods.
To freeze fresh meat: Place it in the freezer at 0ºF (-18ºC) or below wrapped in airtight, moisture-proof packaging.
What meat dishes have you tried?

12. Section Meat Cuts
Before being shipped, meat is divided into primal cuts.
Primal cuts are then further divided into fabricated cuts before they are prepared.

13. pork
processing
curing
lamb
mutton
veal
portion
resist

14. Cuts of Pork There are five primal pork cuts: loin shoulder/butt
spareribs/belly
ham
pork
The meat from hogs that are less than one year old.

15. Cuts of Pork
Most pork is processed, by curing, smoking, or irradiation.
Curing forms include pickle, injection, and sugar.
curing
Preserving pork with salt, sugar, spices, flavoring, and nitrites.

16. Cuts of Lamb There are five primal lamb cuts: shoulder shank/breast
rack
loin
leg

17. Cuts of Lamb
Quality lamb should be pink to red, firm, with some marbling in lean areas.
To store fresh lamb: Store for 2 to 5 days in the refrigerator at 41ºF (5ºC).
To freeze fresh lamb: Store for 6 to 9 months in the freezer at 0ºF (-18ºC).

18. Cuts of Veal There are five primal veal cuts: shoulder
foreshank/breast
rack
loin
leg
veal
The meat from calves that are less than nine months old.

19. Cuts of Beef There are five primal cuts of beef: chuck
brisket/plate/flank
rib
loin
round

20. Section 23.3 Principles of Cooking Meat
A foodservice employee must fully understand meat cooking techniques.
Meat is expensive and the operation will lose money if it is improperly cooked.

21. high-heat cooking
low-heat cooking
rest
grain
spice rub
trichinosis
rare
medium rare
medium
medium well
well done
satisfy
content

22. Cooking for Tenderness
Because meat is expensive, a foodservice operation must fully understand meat cooking techniques.
The temperature of the heat source has an important effect on how meat cooks and how it will taste.

23. Cooking for Tenderness
Roasting Meats:
does not require water or other liquids
chefs sometimes wrap meat with fat to enhance flavor and retain moisture

24. Cooking for Tenderness
Roasting Meats:
requires resting the meat and always carving against the grain
rest
To allow cooked meat to sit so that juices redistribute throughout the meat.
grain
The direction of muscle fibers, or treads, in meat.

25. Cooking for Tenderness
Roasting Meats:
roasting tips:
trim heavy fat covering, leaving a thin layer
season several hours before roasting
season again after cooking is done
season the meat’s juices and serve with the meat

26. Cooking for Tenderness
Broiling and Grilling Meats:
use high heat and fast cooking times
barbequing uses slow cooking times and low heat

27. Cooking for Tenderness
Broiling and Grilling Meats:
broiling and grilling tips:
shorter cooking times need higher heat
thicker meat cuts need longer cooking times
set grill controls for different temperatures
vary cooking temperatures by moving meat across the grill
use high heat for a crispy surface
create cross-hatch grill marks

28. Cooking for Tenderness
Sautéing or Pan-Frying Meat:
usually used for thin cuts of meat
meats that contain bones or breaded meats are usually pan fried
What are the differences between sautéing and pan-frying?

29. Cooking for Tenderness
Sautéing and Pan-Frying Meats:
sautéing and pan-frying tips:
use the right amount of oil
never overcrowd the pan
turn or move meat as little as possible
do not use unclarified butter, as it burns easily

30. Cooking for Tenderness
Braising and Stewing Meats:
used for less-tender cuts of meats
are both combination techniques
for stewing, liquid completely covers the meat
the liquid used is important for the flavor of the dish

31. Cooking for Tenderness
Braising and Stewing Meats:
braising and stewing tips:
pat the meat dry prior to browning
dredge the meat in flour before cooking to improve browning
do not use more liquid than necessary
meat should be fork-tender when done

32. Cooking for Tenderness
Meat’s doneness depends on:
cooking method
size and type of meat
internal temperature
color
the amount of time it has cooked

33. Cooking for Tenderness
Describe the different levels of doneness for meat.
Meat Doneness
Description
Rare
Browned on the surface with a red center
Browned on the surface, thicker gray outer layer, red to slightly pink center
Medium Rare
Browned on the surface, even thicker gray outer layer, pink center
Medium
Browned on the surface, thick gray outer layer, barely pink center
Medium Well
Well Done
Browned on the surface, gray inside

34. Chapter Summary Section 23.1 Meat Basics
Meats can be purchased in the form of primal cuts or fabricated cuts.

35. Chapter Summary Section 23.2 Meat Cuts
Primal cuts of pork, lamb, veal, and beef are then divided into fabricated cuts for ease of handling and preparation.
To buy the highest quality of pork, lamb, veal, or beef, look for the quality characteristics for each type of meat.

36. Chapter Summary Section 23.3 Principles of Cooking Meat
Using the correct method to cook meat can enhance its flavor and tenderize it.
The doneness of meat depends on the cooking method, the type and cut of meat, the internal color and temperature, and the customer’s preferences.
Meat may be rare, medium rare, medium, medium well, and well done.

37. Do you remember the vocabulary terms from this chapter
Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.
The slides in this section include both English and Spanish terms and definitions.

38. meat carne The muscle of animals, such as cattle and hogs.
El músculo de animales, como ganado y cerdos.

39. marbling marmoleo Fat within the muscle tissue.
Grasa en el tejido muscular.

40. fat cap capa de grasa The fat that surrounds muscle tissue.
La grasa que rodea el tejido muscular.

41. barding albardar
Wrapping a lean meat with fat, such as bacon, before roasting. A few minutes before doneness, you remove the meat from the oven, unwrap the fat, put the meat back in the oven, and allow the surface of the meat to brown.
Se envuelve un pedazo de carne en grasa, como tocino, antes de asar. Unos minutos antes de que la carne esté cocida se saca del horno, se le quita la capa de grasa, y se vuelve a meter al horno para que la superficie se dore.

42. larding mechar
Inserting long, thin strips of fat or vegetables into the center of lean meat.
Insertar tiras largas y delgadas de grasa o verduras entre de la carne.

43. muscle fibers fibras musculares
Fiber in meat that determines the meat’s texture and contribute to its flavor.
Las fibras de la carne que determinan su textura y contribuyen a su sabor.

44. collagen colágeno
Soft, white tissue that breaks down into gelatin and water during slow, moist cooking processes.
Suave tejido blanco que se deshace en gelatina y agua durante el lento proceso de cocción.

45. elastin elastina
A hard, yellow tissue that does not break down during cooking. Also referred to as gristle.
Un tejido duro de color amarillo que no se descompone durante la cocción. También se llama cartílago.

46. primal cut corte primario
Sometimes called wholesale cuts, large, primary pieces of meat separated from the animal.
A veces llamado cortes al mayor, grandes trozos de carne separadas de los animales.

47. fabricated cut pequeño corte de carne
A smaller portion of meat taken from primal cuts.
Porción pequeña de carne tomada de un pedazo más grande.

48. carcass restos de animal
What is left of the whole animal after it has been slaughtered.
Lo que queda de todo el animal después de matarlo.

49. yield grade empacado al vacío
Measures the amount of usable meat on beef and lamb.
rendimiento cárnico.

50. pork carne de cerdo The meat from hogs that are less than 1 year old.
La carne de cerdos menores de 1 año.

51. processing procesamiento
The act of changing meat by artificial means.
El acto de cambiar la carne por medios artificiales.

52. curing curado
Preserving pork with salt, sugar, spices, flavoring, and nitrites.
La preservación de la carne de cerdo con sal, azúcar, especias, aromas y nitritos.

53. lamb borrego (cordero)
Meat that comes from sheep that are less than 1 year old.
Carne de oveja de menos de 1 año.

54. mutton cordero Meat from sheep older than 1 year.
La carne de ovejas de más de 1 año.

55. veal ternera The meat from calves that are less than nine months old.
La carne de terneros que tienen menos de nueve meses.

56. high-heat cooking cocción a alta temperatura
Cooking methods such as broiling and grilling used for tender cuts of meat like tenderloins and strip steaks.
Métodos de cocción como asar a la parrilla en el horno o en el asador que se usan para los trozos de carne tierna, como los filetes y tiras de bistec.

57. low-heat cooking cocinar a baja temperatura
The best method for preparing large cuts of meat, such as top round.
El mejor método para preparar piezas grandes de carne como la punta trasera.

58. rest reposar
To allow cooked meat to sit so that juices redistribute throughout the meat.
Permitir que la carne cocida repose con el fin de que los jugos se redistribuyan por toda la carne.

59. grain grano The direction of muscle fibers, or treads, in meat.
La dirección de las fibras musculares en la carne.

60. spice rub especies para marinar
A mixture of ground spices that is rubbed on raw food before it is cooked.
Una mezcla de especias molidas que se frota sobre los alimentos crudos antes de ser cocinados.

61. trichinosis triquinosis
An infestation by a parasite that can cause muscular pain, stomach upset, fever, weakness, and swelling.
Una infección por un parásito que puede causar dolor muscular, malestar estomacal, fiebre, debilidad e hinchazón.

62. rare término crudo
Meat that is browned on the surface, with a red center.
Dorar la carne en la superficie, dejando el centro de color rojo.

63. medium rare término medio crudo
Meat that is browned on the surface with a thicker outer layer of gray and a red to slightly pink center.
Carne que se dora hasta obtener una capa gruesa de color gris y un color rojo o ligeramente rosado en el centro.

64. medium término medio
Meat that is browned on the surface with a thick outer layer of gray and a pink center.
Carne que se dora hasta obtener una capa gruesa de color gris en el exterior y un color rosado en el centro.

65. medium well término medio a bien cocido
Meat that is browned on the surface with a thick outer layer of gray and a center that is barely pink.
Carne qu se dora hasta obtener una capa gruesa de color gris y un color apenas rosado en el centro.

66. well done término bien cocido
Browned on the surface and gray on the inside.
Que queda dorado en la superficie y gris en el centro.

67. composed compuesto
Made up of.
Hecho de.

68. reveal revelar
To make known.
Dar a conocer.

69. portion ración
Part.
Parte.

70. resist resistir
To avoid.
Evitar.

71. satisfy satisfacer
To fill.
Llenar.

72. content contenido
Amount.
Cantidad.

73. End of
Chapter 23
Meat Cookery