• 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.

• Cuts of meat are a combination of:– Muscle– Connective tissue– Fat– Sometimes bone

• 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)

• 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

• Protein is the second most abundant element in muscle tissue.

• Protein give cooked meats much of their texture, nutrients and flavor.

• 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.

• 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.

• 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.

• 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.

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

• Two different types:– Subcutaneous fat- the fatty

tissue that forms around the outside of muscles

– Intramuscular fat- fat that is distributed within the muscle

• Layers of fat that form around a muscles are often left intact because it can protect meat from drying out and during roasting and grilling the fat melts, essentially basting the meat as it cooks.

• Well-fed animals also develop streaks of fat within a muscle. This intramuscular fat is called marbling, which is a factor in meat grading.

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

• 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.

• Shortly after death, all carcasses pass through a state called rigor mortis. Rigor mortis is when muscle tissue temporarily becomes extremely hard and stiff.

• While meat is in this state, it is difficult to cut and extremely tough to eat. As time passes, the muscle tissue begins to relax and becomes usable.

• The length of time required for a carcass to soften depends on the size of the animal (among other factors). The process can take as long as 48 hours.

• Besides aging to eliminate rigor mortis, some meats are aged to improve flavor and tenderness. Beef, lamb and certain game meats benefit from aging. Pork, veal and most poultry do not improve from aging and should be used as fresh as possible.

• The traditional method for aging meat is done by hanging a carcass or large cut of meat in a low humidity refrigerator for as long as six weeks.

• During this time, the surface of the meat being aged becomes dry or moldy.

• When ready to use, the surface is trimmed of the unusable parts. The interior muscle is left tender and flavorful.

• The disadvantage of the traditional dry aging method is the amount of loss from trimming and shrinkage. This loss can be as much as 20%.

• A large portion of meat packed today is packaged in vacuum-sealed plastic bags. Aging meat while still in these vacuum bags is known as wet aging.

• Today most meat is wet aged.

• 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.

• 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.

• Inspections are performed on live animals before slaughter and also after slaughter to examine the animals’ organs to ensure that the animals are not ill or diseased.

• Inspectors also ensure that meat is handled , processed and stored under sanitary conditions.

• 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.

• Being able to identify various cuts of meat and which part of the animal they come from is important for determining how to prepare and cook them.

• The most important consideration when trying to match cooking method to a cut of meat is the amount of connective tissue the cut contains.

• Cuts of meat are categorized as tough or tender. Tough cuts have more connective tissue than tender cuts.

• Collagen (connective tissue) is broken down by heat and moisture. Therefore tough cuts are best cooked by a moist method.

• Tender cuts , which do not need tenderizing are best cooked by dry methods.

• 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.

• After slaughter, meat carcasses are cut into large sections. These major divisions of the carcass are called primal cuts.

• Primal cuts are broken down further into subprimal cuts.

• Foodservice subprimals are often different from retail cuts sold in supermarkets and butcher shops.

• The bovine family of animals includes cattle. The most commonly used cattle in beef production are steers (males castrated at a young age) and heifers (females that have not borne a calf).

• Primal cuts include the chuck, rib, loin, round, brisket, plate and flank.

• Prime*• Choice*• Select*• Standard• Commercial• Utility• Cutter• Canner

*Grades most commonly used in foodservice

• Veal is the term used for immature bovines. Most veal comes from male calves of dairy breeds.

• Many chefs prefer “special-fed” veal which has a light color and smooth velvety texture. Special-fed veal is produced from animals between 18 and 20 weeks old that are fed milk or milk based formula.

• Veal grading: prime, choice, good, standard, utility

• Shoulder• Rack• Loin• Leg• shank/breast

• Sheep under one year of age are categorized as lamb. The meat of fully mature sheep is called mutton. Mutton is darker, fattier, and has a stronger flavor than lamb.

• Not widely used in U.S.• Grading: Prime, choice,

good, utility

• Shoulder• Rack• Loin• Leg• Shank/breast.

• Pork process in the U.S. comes mostly from animals that are 7 to 12 months old. At this age, there is no discernible difference between the meat of male or female pigs.

• Unlike other meats, pork is often created and sold with its skin.

• Grades- No. 1, No. 2, No. 3, No. 4, Utility

• Shoulder butt• Picnic shoulder• Loin• Ham• Belly

• Brains• ears• feet (trotters)• hearts• intestines (chitterlings)• kidneys• liver• marrow• stomach (tripe)• sweet breads (thymus gland and pancreas)• tails