COOKERY MODULE: Meat and Meat products

Subject Teacher: Mr. Paolo Lajom

Lesson Description: This lesson deals with the skills and knowledge requires in preparing meat products.
Objective:
By this lesson, students will be able to:
1. Identify the classification of meat and meat product
2. Determine the parts of pork and beef as the meat can be found on the market
3. Recognize the ways of preparation and cooking meat product

Introduction
Meat is mainly composed of water and protein, which is the flesh of animals such as chickens, sheep, pigs, and
cattle, and is usually eaten together with other food. Meat products include all types of meat, poultry, and game
products, in pieces and cuts or comminuted, fresh and processed.
Untreated raw comminuted or mechanically deboned meat, poultry, and game. Examples include: fresh beef
(hamburger) patties; boerewors; fresh breakfast sausages; gehakt (chopped meat); loganiza (fresh, uncured
sausage); fresh meatballs; mechanically deboned, ground and formed poultry pieces (with or without breading
or coating); and fresh sausages (e.g., beef, Italian, and pork).

MEAT

In Old English, the word meat (“mete”) was a general blanket term for food.

These days, the definition of meat most commonly refers to the edible flesh of an
animal, though you could also use it when describing the edible part of a plant, like
coconut meat or nutmeat. The meat industry is one of the largest in the world, and according to the
USDA, the United States is the largest producer of beef.

Factors that Determine Quality of Meat:

1. The species of animals

2. The quality of animal feeds

3. The health of the animal

4. The treatment before slaughtering

5. The sanitation in the slaughterhouse, packing plant, and food service facility

6. The bleeding and skinning process

7. The chilling process of the slaughtered carcass

8. The sanitation, temperature, and the condition of meat cutting and processing area

9. The sanitation of equipment and implements in the kitchen

10. The conditions of the distribution system

11. The temperature control all work, distribution, and storage system
Meat: Meaning, Characteristics, and Classification

Many people in the context of meat refer to food that comes from
lamb; but in reality, meat is the body tissue of any animal that is eaten
as food. This could be meat from chicken, lamb, cow, and even frog
legs. In order to classify this broad selection of meats available, the
first and foremost approach is to segregate fish from meat.

This is done because we would like to refer to meat as a tissue, which

is a muscle tissue found in animals. Muscle tissues are involved in
helping the animal move their body parts. This article discusses
various kinds of meats and their usage in cookery.

Animals have the same biochemistry as those of human beings and they are full of necessary proteins and
amino acids that every human requires for his/her basic metabolism. Eating of meats has been prevalent since
the time of cavemen and to date domestication of various animals
around the world is done for the same reasons.

The only disadvantage is that we are exceeding the limits of our protein
intake by consuming animal products in a far greater quantity than we
actually should. This brings along problems of saturated fats and choles-
terol, which subsequently lead to heart disease.

Meat is broadly classified into the following three types:

 Bovines Ox, cow, buffalo, bison, etc.

 Ovines Sheep, lamb, goat, deer, etc.
 Swines Pigs, wild boar, etc.

Bovines Ovines Swines

All animals in these categories differ from each other in size and shape and hence, even taste different from
each other. For example, the taste of buffalo from that of a cow would be very different, and so on.

Categories of Meat

1. Lamb:

As lamb comes from a fairly young animal, it is natural that it would not be
marbled with fat and hence, it becomes very tricky for chefs to cook the lamb
to utmost tenderness and juiciness.
 A piece of meat that is very tender and lean, such as tenderloin, can be cooked
with a minimal amount of heat. Hence, methods such as pan-frying, grilling, or
even shallow frying, will be the apt methods; but tougher cuts of meat such as the
shoulder that undergoes a lot of exercises, need cooking for a longer period of
time.

We cannot cook meat at higher temperatures for longer duration as it would draw out all the moisture and burn
the meat, so longer duration of cooking would entail lower temperatures and cooking methods that use a liquid
medium to cook, such as boiling, stewing, etc. Roasting is another method commonly followed, but then again,
not for all the cuts.

There are no written standard cuts

of meat followed internationally,
as each country classifies the
meats according to their standards
and needs. There are English cuts,
French cuts, American cuts, and
Australian cuts; but we shall talk
about the most commonly
followed simple cuts which are
internationally used these days.

5 Tips for Super-Tender, Super-Flavorful Lamb

1. Choose the right cut for you.

Choosing a bone-in or boneless cut of meat is entirely up to you and depends on

personal preference. While it’s a little trickier to carve, I love bone-in because it
has more flavor. Either way, though, you can season a leg of lamb with your
favorite herbs and spices, inside and out.

2. Skip the marinade.

One of the roles of a marinade is to help break down fibers in tougher cuts of meat. Since
the leg of lamb is a naturally tender cut of meat, it doesn’t need it. In fact, marinating this
cut could actually make it tougher. Stick with a simple seasoning of herbs, garlic, and
mustard, or your favorite spice rub.

3. Use a meat thermometer to test doneness.

Cooks have strong opinions about how well-done their lamb should be. Some prefer it very rare; others want it
well-done throughout. Leg of lamb is tender and juicy and will be good along a wide spectrum of doneness. So
know what you like and use a meat thermometer and this chart to achieve the results you want.
4. Let the meat rest after cooking.

Like with all other cuts of meat, it’s important to let the roasted leg of lamb rest for
about 20 minutes after coming out of the oven. This lets the juices redistribute back
into the meat instead of running all over the platter or cutting board.

5. Always slice against the grain.

You’ve cooked a beautiful piece of meat, now

it’s just as important that you slice it correctly. Lamb should always be sliced
against the grain to get the most tender slices.

Cooking Times for Lamb

Roasting Temperature: 325°F

Rare: 125°F (about 15 minutes per pound)

Medium-Rare: 130°F to 135°F (about 20 minutes per pound)

Medium: 135°F to 140°F (about 25 minutes per pound)

Well-Done: 155°F to 165°F (about 30 minutes per pound)

2. Beef:

The largest meat producing countries around the globe are Australia,
the USA, Canada, -Argentina, and Uruguay. Large numbers of cattle
are also found and slaughtered in India, but it ranks amongst the
lowest consumers in the world because of the religious prohibitions.
Another term for meat product of beef is "Carcass"

The carcass of the beef is huge and hence it is processed into smaller cuts often known as ‘retail cuts’. The
tenderer cuts come from the less exercised part of the animal such as back loin, flanks, etc. and the tougher cuts
are obtained from the leg and the rump. Meat obtained from a young animal is tenderer, compared to the meat
of the older animal. Beef is said to be the most fortifying and the most nourishing meat amongst all the edible
meats (Larousse Gastronomique).

Beef is bright red in color and is quite firm and elastic to touch. It has a very light
and pleasing smell. The meat of the veal on the other hand is pinkish in color and
thus veal at times is classified into the categories of white meats. The marbling of
the fat in beef is very important and this decides the quality of the overall meat.
The fat of the beef unlike lamb is slightly more yellowish. The degrees of the
yellow color of the fat indicate the age of the animal. There are many breeds of
cows that are reared for milk and meat production.

A special breed of cows called wagyu is used to produce one of the most expensive beef called Kobe from
Japan. This is only one kind of meat that is so well marbled that it can also be eaten raw. The fat of beef is
called suet and in older times it was extensively used in cooking and desserts such as Christmas cakes, mince
pies, etc. But the usage of suet is limited only to very classical preparations, as it is saturated fat and hence not
very healthy for human consumption.
 Just like lamb, the beef cuts are classified as American, French, English, and
Australian cuts; but we will discuss the general and the most common
terminologies followed in the classification of the beef cuts

Chateaubriand:

This is the center of the fillet. The average weight of the entire tenderloin fillet could
weigh between 3.5 kg up to 5 kg for each fillet. The chateaubriand comprises 10 to 15
percent of the weight. On average it would weigh between 450 to 500 g and this steak is
usually served for two people and traditionally would be carved in front of the guest on
a trolley called guerdon trolley. It can also be sliced of the weight of 160 to 180 g and
served as an a la carte portion.

Tips in cooking beef

1: Understand your cuts

First things first: The tenderness and juiciness of beef are

influenced by the cut. The more muscle in the meat, the tougher it
will be. Likewise, the more fat, the juicier. The most tender cuts of
beef are (in decreasing order): tenderloin steak, top blade steak,
top loin sirloin, rib roast, rib steak, and rib-eye steak. And keep in
mind that beef with a bone-in will have more flavor.

2: Match quality to purpose

If you are cooking beef simply, without heavy sauces, choose

the best grade of meat possible. For stews or meals featuring
sauces, you can opt for less expensive cuts.

3: Get the grade

There are three grades of beef: prime, choice, and quality-select. The grade is
determined by marbling — the amount of fat embedded in beef that keeps it moist. The
tenderest beef will have marbling throughout and not just on the outer edges. Marbling
is important because once you cook beef, the fat will begin to melt and add flavor and
juiciness. Prime is the most highly marbled with fat as well as the most tender and
tasty.

4: Buy brightly colored

Make sure your beef is fairly firm and is a bright red color. If beef
is a darker red to brown, it may be older. And though properly-
aged beef will be more tender, most grocery stores do not carry
aged beef.

5: Keep beef fresh

As soon as you get your beef home, if you are not cooking it that day,
remove it from the butcher paper and wrap it in plastic wrap. Then place it
in a zip-lock bag and keep it refrigerated.
 6: Marinate for added flavor

To prepare beef for cooking, wipe it with a clean damp cloth and consider a simple
marinade. Marinating meat can help add tenderness and flavor — but remember that
good quality beef won’t need a lot of extra flavors to taste good. Even just a generous
sprinkle of salt and black pepper can be enough. However, a mixture of wine, olive oil,
lemon juice, and a few fresh herbs and spices can be a great overnight marinade to help
tenderize.

7: Cook evenly

Before you cook your beef, remove it from the refrigerator and let it come to room
temperature. This will ensure that it cooks more evenly because it will be the same
temperature throughout.

8: Be temperature-wise

How you cook your beef will have a major influence on

tenderness and juiciness. For most cuts of beef, you should cook
it to an internal temperature of 130 degrees F. for rare and 140
degrees F. for medium-cooking meat. Any higher than medium
will be dry. Use a meat thermometer to get accurate internal
temperatures.

9: Sear, then roast

A good method for cooking tender cuts of beef is to sear the outside in a
hot, lightly oiled cast iron or heavy-bottomed skillet and then finish it in a
400 degree F. oven. While cooking, only flips the beef once and always
use tongs to flip, not a fork. If the meat is cut into, all of the juices will
immediately run out.

10: Let it rest

Remove beef from the oven and let it rest for at least 5 minutes before
cutting. You want the juices to settle and distribute before serving.

3. Pork:

Pork is referred to as the meat from the domesticated pig. When we say
domesticated, we mean the pig that is specifically rared for the production
of meat for human consumption. Pigs feed on garbage and sewage and
hence they are the biggest carriers of disease-causing germs and insects.

Pork meat is eaten in

various forms
including cooked, smoked, cured salted, etc. It is one of the
versatile meats that find a place in the canning industries as
well. English breakfast is probably incomplete if bacon,
ham, or sausages are not served with egg preparation. It is
one of the meats that can be eaten in breakfast, lunch, and
dinner and even during afternoon teas as snacks or filled in
sandwiches.
 Charcuterie is a French word that forms a category of smoked and cured meats,
particularly from a pig. Pigs have very sensitive noses and this art of theirs helps
the man to dig up a fungus called the truffle, which holds a very special place on
the gastronomic table. Pork is classified as lean meat. This could be coming as
surprise to a layman, but it is true. In spite of being such fatty animals, the fat
exists only around the skin and the marbling is not heavily seen in the muscle as
otherwise in the case of beef.

Pork fat, often called lard, has been used in cooking and pastry products in the olden times. But since it is
saturated fat hence the modern cuisines drift away from using it in the kitchens these days. Traditionally pigs
were slaughtered and consumed during autumn. The growing of the pigs in the spring and letting them fatten in
the summer yield plump pigs for additional flavor.

Since during this time apples grow in abundance, it became classical to

pair the pork with fruits such as apples and apricots. To this date, the
pairing of pork with such fruits has not yet gone away from the Western
table. The biggest consumers of pork are Europe and China with the
USA coming third in the list.

Other tips in preparing pork meat for cooking

Tips on Trimming and Slicing:

 Be sure to use sharp knives to ensure clean cuts and to make the process
easier.
 Dry meat off with a paper towel before trimming to prevent it from
slipping around while cutting.
 Make a cut at one-inch intervals through the fat on the edges of steaks and
chops to prevent curling during cooking.
 When trying to cut thin slices, it is easier if you put the meat into the freezer for 30 minutes to an hour
before slicing to help firm it up or if meat was frozen, slice before it is completely thawed.
 After cutting cubes for kabobs, butterfly each one by cutting through the center, leaving enough to hold
the cube together. This will allow the cubes to absorb more of the flavor from the marinade and then be
placed on the skewer as a whole cube.

Tips for Checking Doneness:

 When pricked, the juices should run clear or have just a very
faint pink tint.
 Cut into the meat and check the meat to see that it is white
in color. When cooked to medium doneness there may be slight traces of pink in the middle.
 To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the
cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).
Tips on Roasting Pork:

 For a crisp surface on your roast, be sure the oven is fully preheated before
place the roast in it, and do not cover the meat while roasting.
 To add extra flavor, rub the surface of the meat with your favorite
seasonings before roasting.
 Roasting at a lower oven temperature (NEVER roast meat below 200°F)
will result in meat that is more flavorful and moist. It will take longer to cook
but the results will be worth the wait.
 A roast with a bone in it will cook faster than a boneless roast because the
bone will conduct heat faster than the meat.
 Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows
valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
 If cooking more than one roast, be sure that there is uniform space around them so that they will cook
evenly. The roasts should not be touching and there should be enough room around them to allow air
and heat to circulate.
 When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not
touching a bone because this can result in a false reading.
 Using the drippings from the roasted meat will provide great flavor when making a stock, gravy, or
sauce.

Tips for Frying Pork:

 When pan-frying, the best cuts to use are boneless. Boneless cuts
will lay flat on the bottom of the pan and allow the meat to cook
more evenly. When the bone is left in the chop or steak, the meat
around it cooks slower. Frequently, when trying to thoroughly
cook the meat around the bone, the outer edges will become
overdone.
 Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat
with a fork allows juices to escape.
 To help reduce splattering when frying, dry all meat with a paper towel before placing in the hot oil and
if the meat has a crumb coating, let the meat stand for 20 to 30 minutes before frying. Be sure all
utensils and equipment are dry before they come in contact with the oil. Water will make the oil splatter
when it is heated.
 Using canola oil provides a milder taste and it contains healthier amounts of saturated and
polyunsaturated fats.
 If using butter when pan-frying, mix equal portions of butter and oil to help prevent the butter from
burning.
 When pan-frying chops or steaks, dredging with a light coat of flour will provide a nicely browned
coating on the meat and create extra brown pieces on the bottom of the pan to aid in making a flavorful
sauce.

Grilling and Broiling Tips:

 Preheat grill or broiler to the proper temperature to ensure the meat surface is
seared quickly to give it a flavorful crust.
 To prevent the meat from sticking, use clean racks, and coat them with vegetable
oil or a nonstick vegetable oil spray.
 To keep chops, steaks, and ham slices flat while grilling and broiling, clip the fat
and rind around the edges at 1 to 1 ½ inch intervals.
 When grilling, aromatic woods such as hickory, mesquite, apple, or cherry can be added to the preheated
coals to give the meat a distinctive flavor.
 Do not use a fork to turn the pork cuts as they cook. The piercing causes juices to escape. Use tongs to
turn.
 Leave an area in the charcoal grill without coals so that if a flare-up occurs or some of the meat is
cooking too fast, you can move the meat to this cooler area. On a gas grill, leave one burner on low.
Steaming Tips:

 Marinate cubed pork, sliced pork, and ribs before steaming to give them a
distinctive flavor.
 Impart flavor into the meat by adding ingredients to the steaming water, such as
onions, carrots, celery, and fresh ginger root.
 Other ingredients, such as vegetables, can be steamed with the meat but be sure to not overcrowd.
 For efficient use of time when preparing recipes that call for pork and rice, steam pork over rice as it is
cooking.
 Avoid removing the cover to the pot during the cooking process. This will allow heat and steam escape,
resulting in extended cooking times.

Stir-fry Tips:

 Cut ingredients into small even-sized pieces. Using the same size
pieces will assist in more evenly quick cooking of all ingredients. For
your convenience, you can purchase the vegetables precut for stir-frying
but be prepared to pay more for it.
 To make the cutting of pork into thin strips easier, place the meat
in the freezer for about ¾ to 1 hour to firm it up or if the pork was frozen,
cut it into the thin strips before it is completely thawed.
 After cutting the pork into thin strips, be sure to properly clean the work area. Wash cutting boards in
hot soapy water after each use and use a mild bleach solution periodically.
 When adding ingredients to cook, do not add too much at one time because overcrowding will cause
steaming to occur, which will prevent the food from frying properly.
 Use metal or wood utensils for stirring and tossing ingredients while cooking and avoid using plastic
because it might melt when exposed to the high temperatures.

Tenderness Tips:

 Avoid freezing whenever possible to eliminate additional

moisture loss during thawing, which results in less tender
meat.
 Keep pork from drying out in the refrigerator by keeping it
tightly wrapped. If the meat dries out it will become tough.
 Cook to the proper temperature but do not overcook or the
meat will become dry and tough.
 Let meat rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the flesh.
 Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces.

Light Tips:

 When purchasing pork, look for cuts with lower fat content, such as cuts
from the loin or leg.
 Before cooking, trim visible fat to reduce fat content almost in half.
 Cook pork using a low-fat cooking method, such as roasting, grilling,
broiling, steaming, poaching, braising, or stewing.
 Prepare pork with herbs and spices to enhance the flavor rather than using sauces.
 To reduce the amount of fat used when frying, stir-frying, sautéing, or searing pork in a pan, use a
nonstick skillet which requires less added fat, or use a nonstick skillet with a fat-free nonstick cooking
spray.
 If using the drippings from roasted meat to make sauces and soups, cool in the refrigerator to cause the
fat to rise to the surface. The fat will solidify, making it easy to remove and discard.
 After cooking ground pork, place in a strainer, and rinse under hot water to remove excess fat.
 After stewed meat is finished cooking, let cool and then chill. Once the stew is chilled the fat will rise to
the top and can be easily scraped off to be discarded rather than remaining in the stew. Leaving the stew
set overnight will also enhance its flavor.
CUTTING MEAT

The process requires skills. The meat cutter must know something about
the anatomy of animals and the methods of fabrication. The ability to
identify the characteristics of the muscles in the tissues between them,
the shapes and type of bones, the location, and layer of fat will help the
meat cutter perform his task. He must also know the preparation
methods for the various cuts of meat. Proper use of tools and equipment
and knowledge of safety and sanitation practices will protect both the
workers and the customers.

Ingredients used for Preparing Meat Cuts

1. salt 6. anizado wine

2. black pepper 7. phosphate

3. praque powder 8. pickles

4. oil of anise 9. bay leaf

5. oregano 10.banana catsup

Praque Powder or Pink Salt Phosphate

Praque Powder or Pink

Salt Anisado wine

Utensils, Machinery, and Equipment for Meat Preparation

1. Slicers 6. Smokers

2. Knives 7. Pickling rate

3. Cleavers 8. Vacuum packer

4. Saws 9. Robot coupe

5. Sausage casing machine

Meat slicer Saw

 Sausage casing machine Smoker machine

Pickling rate Robot coupe or food processor

Meat Dishes and Entrees

In the classical menu, the term entrée refers to the courses after the Grosse piece.
Basically, entrees are divided into cold entrees and hot entrees. Today, however, the
entrees are usually served as the main dish with suitable vegetable and salad garnishes.
Both hot and cold entrees are frequently described as simple dishes on the menu, where
they appear in various categories, such as hot snacks garnishes for main dishes and specialties of the day. The
main difference between the main grosses piece is that the entries are cut up before being cooked. They do not
require the same methods of preparation as the grosses pieces which are prepared in single large pieces. It is,
therefore, not possible to group the two types of dishes in the same category.

There are four kinds of doneness in meat:

1. Rare – when pressed with a finger, the meat is very soft with a jelly-like texture.

2. Medium Rare – when pressed with a finger, meat feels springy and resistant

3. Medium – When pressed with a

finger, meat feels firm and there is a
definite resistance.

4. Well Done – when pressed with a

finger the meat feels hard and rough.

Basic Preparation Methods of Meat

1. Washing- Generally the only occasion on which you will have to

wash meat is when it has come into contact with blood during preparation.
After washing, dry the food thoroughly with absorbent kitchen paper.
2. Skinning- Most of the meat you dealt with has been already skin
by the supplier.
3. Dicing- Meat is diced when it is cut into cubes for various types of casseroles, stems, and curries, and
dishes such as steak and kidney pie and pudding.
4. Trimming- for trimming, do this carefully:

 Improve the appearance of the cut or joint

 Leave as much of the meat intact as possible.
 Leave an even thickness of fat (where fat is to be left). How much fat you trim off will depend on the
type of meat, preference, and the cooking process to be used.
 Remove as much gristles and sinews as possible.

1. Slicing
2. Seasoning- It is the addition of salt and white or black pepper to improve the flavor of food.

 Use white pepper or cayenne pepper on food which you want to keep attractive with white color.
 Add salt to roast and grill after the meat has browned – adding salt before cooking will extract the juices
of the meat to the surface, and so slow down the browning reactions (which need high temperature and
dry heat).

1. Coating- The two basic coatings are:

 Flour – coat the meat before cooking, otherwise, the flour becomes sticky and unpleasant.
 Bread crumbs – coat the meat in flour, then egg wash (egg wash is made of lightly beaten whole egg
with a little water/milk) and finally with the bread crumbs.

Storage Procedures for Meat Products

 Safe Storage - meat is among the most perishable foods. This perishability makes
it a potentially hazardous food. At ambient temperatures, meat spoils so fast. It is
therefore necessary to keep it in chilled storage.
 Storing - take time to store the food items. Store new purchases behind old ones
and always use the old stock first. It is easy to put new purchases at the front. However, older stocks are
overlooked and thus cause spoilage. These may include cereal and cereal products, sweeteners, oils,
seasonings, and unopened cans and jars.