Beef is very popular and is used across the globe.

This meat
Beef is divided into large sections called primal cuts. is obtained from cow and is one of the much sought-after types
These beef primal cuts or ―primal are then broken of red meat.
down further into individual steak and other retail cuts. Sheep meat is also a staple food in some parts of the world

PREPARE AND and is consumed in many regions. Sheep meat is otherwise

known as mutton (meat of mature sheep) or lamb (immature
sheep) also classified as red meat.

COOK MEAT

Pork is divided into large sections called primal cuts.

These primal cuts are then broken down further into
Meat is a term for the flesh of cattle (beef and
veal), sheep (lamb) and pigs (pork). Meat
individual retail cuts.
Pork is another choice, as far as meat types are COMPOSITION
comprises water, protein, fat, and various amounts
of minerals and vitamins.
concerned. Pork is derived from pig and is classified as red
meat. However, this meat is less fatty than beef. OF MEAT

1. Water – 70% of muscle tissue.

2. Protein – 20% of muscle tissue. Protein 4. Carbohydrates – it plays a necessary part in the
Water Content of Meat and Poultry
coagulates when it is heated. It becomes firmer and complex reaction, called the maillard reaction, which
Product Name Percentage Water

loses moisture. When protein has coagulated to the takes place when meats are browned by roasting,
Raw Cooked

desired degree, the meat is said to be done. broiling or sautéing. Without carbohydrates, desirable
Chicken fryer, whole 66% 60%
flavor-appearance of browned meats would not be
White meat chicken, with skin 69% 61%
achieved.

3. Fat – 5% of the muscle tissue. The fat

Dark meat chicken, with skin 66% 59%

in meat contributes to:

STRUCTURE OF MEAT
Ground beef, 85% lean 64% 60%
1. Muscle fibers- Lean meat is composed of long,
Ground beef, 73% lean 56% 55%
A. Juiciness thin muscle fibers bound together in bundles. These
Beef, eye of round 73% 65%

Marbling is fat that is deposited within the muscle determine the texture or grain of a piece of meat.
Beef, whole brisket 71% 56%
tissue. Surface fats protect the meat from drying out
during cooking. Adding surface fat is called barding.

Fine – grained meat is composed of

2. Skinning
small fibers bound in small fibers.
Basic Preparation Most of the meat you dealt with has been already
Coarse – textured meat has large skinned by the supplier.
fibers. Methods of Meat

2. Connective tissue 3. Dicing

1. Washing
These are network of proteins that bind the muscle Meat are diced when it is cut into cubes for various
Generally, the only occasion in which you will have to
fibers together. types of casseroles, stems, curries, and dishes such
wash meat is when it comes into contact with blood during
Connective tissue is tough. Meats are high in connective preparation. After washing, dry the food thoroughly with
as steak, kidney pie and pudding.
tissue if the muscles are more exercised like meat from absorbent kitchen paper.
legs and the meat comes from older animals.
 5. Slicing
It is the cutting of meat by determining the direction of 7. Coating
4. Trimming the grain (the muscle fibers), and cut across the grain. The two basic coatings are:
Reasons for trimming: This is particularly important with tougher cuts such as a. Flour – coat the meat before cooking, otherwise the
steak, in which the grain is also quite obvious.You slice flour becomes sticky and unpleasant.
a. Improve the appearance of the cut or joint
meat with―instead of against―the grain. b. Bread crumbs – coat the meat in flour, then egg wash
b. Leave as much of the meat intact as possible. (egg wash is made of lightly beaten whole egg with a little
water/milk) and finally with the bread crumbs.

6. Seasoning
c. Leave an even thickness of fat (where fat is to be It is the addition of salt and white or black pepper to improve the flavor of
left). How much fat you trim off will depend on the food.
a. Use white pepper or cayenne pepper on food which you want to
Different kinds of
type of meat, preference, and the cooking process to be
used.
keep attractive with white color.
b. Add salt to roast and grill after the meat has browned. Adding salt meat and its source
d. Remove as much gristles and sinews as possible. before cooking will extract the juices of the meat to the surface, and slows
down the browning reactions (which need high temperature and dry heat).

1. Pork – meat from domesticated pigs, typically high in 3. Lamb – meats of domesticated sheep. Its texture is a
5. Veal – flesh of a young calf, 4-5 months old.
direct result of what it consumes and the age at which it is
fat, commonly slaughtered one year or less of age to ensure Because of its age, it is considered by some to be the
slaughtered.
tender cuts finest meat.

2. Beef -meat from cattle over one year old

4. Carabeef – meat from carabao.