LESSON 1 PREPARE AND COOK MEAT

Introduction of Meat Beef is very popular and is

Meat is a term for the flesh of used across the globe. This
cattle (beef and veal), sheep meat is obtained from cow and
(lamb) and pigs (pork). is one of the much sought-after
Meat comprises water, protein, types of red meat.
fat, and various amounts of
minerals and vitamins. Sheep meat is also a staple
food in some parts of the world
Beef is divided into large and is consumed in many
sections called primal cuts.
regions.
These beef primal cuts or Sheep meat is otherwise
―primal are then broken down
known as
further into individual steak and
other retail cuts. mutton (meat of mature sheep)
A side of beef is literally one
side of the beef carcass that is or
split through the backbone.
lamb (immature sheep) also
Each side is then halved classified as red meat.
between the 12th and 13th ribs
into sections called the Learning Outcome 1
forequarter and hindquarter. Perform Mise’en Place
Pork is divided into large Types of Knives and their
sections called primal cuts. Uses
1. French knife or chef‘s knife
These primal cuts are then – for general purpose chopping,
broken down further into slicing, and dicing.
individual retail cuts.
2. Utility knife – used for
Pork is another choice, as far carving roast chicken and duck.
as meat types are concerned.
3. Boning knife – used for
Pork is derived from pig and is boning raw meats and poultry.
classified as red meat.
4. Slicer – used for carving and
However, this meat is less fatty slicing cooked meats.
than beef.
LESSON 1 PREPARE AND COOK MEAT
5. Butcher knife – used for 4. Carbohydrates – it plays a
cutting, sectioning, and necessary part in the complex
trimming raw meats in the reaction, called the
butcher shop.
6. Scimitar or steak knife - maillard reaction, which takes
used for accurate
cutting of steaks. place when meats are browned by
7. Cleaver – used for cutting roasting, broiling or sautéing.
through bones. Without carbohydrates, desirable
flavor-appearance of browned
Composition of Meat meats would not be achieved.
1. Water – 70% of muscle
tissue. Structure of Meat
2. Protein – 20% of muscle tissue. 1. Muscle fibers
Protein coagulates when it is
heated. It becomes firmer and 2. Connective tissue
loses moisture. When protein has These are network of proteins
that bind the muscle fibers
coagulated to the desired degree,
together. Connective tissue is
the meat is said to be done.
tough. Meats are high in
3. Fat – 5% of the muscle connective tissue if the muscles
tissue. The fat in meat are more exercised like meat
contributes to: from legs and the meat comes
from older animals.
A. Juiciness
Marbling is fat that is deposited Two Kinds of Connective Tissue
within the muscle tissue.
Surface fats protect the meat A. Collagen - white
from drying out during cooking. connective tissue that
Adding surface fat is called dissolves or breaks down by long,
barding. slow cooking with liquid.

B. Tenderness B. Elastin – yellow

Marbling separates muscle connective tissue
fibers, making meat easier to and is not broken down in
chew. cooking.
C. Flavor- Fat is the main
source of flavor in meat.
LESSON 1 PREPARE AND COOK MEAT
Basic Preparation Methods of 5. Slicing
Meat It is the cutting of meat by
determining the direction of the
1. Washing grain (the muscle fibers), and
Generally, the only occasion in cut across the grain. This is
which you will have to wash particularly important with
meat is when it comes into tougher cuts such as steak, in
contact with blood during which the grain is also quite
preparation. After washing, dry obvious. You slice meat
the food thoroughly with with―instead of against―the
absorbent kitchen paper. grain.

2. Skinning 6. Seasoning
Most of the meat you dealt with It is the addition of salt and
has been already skinned by white or black pepper to
the supplier. improve the flavor of food.
a. Use white pepper or cayenne
3. Dicing pepper on food which you want
Meat are diced when it is cut to keep attractive with white
into cubes for various types of color.
casseroles, stems, curries, and b. Add salt to roast and grill
dishes such as steak, kidney after the meat has browned.
pie and pudding. Adding salt before cooking will
extract the juices of the meat to
4. Trimming the surface, and slows down
Reasons for trimming: the browning reactions (which
a. Improve the appearance of need high temperature and dry
the cut or joint heat).
b. Leave as much of the meat
intact as possible. 7. Coating
c. Leave an even thickness of The two basic coatings are:
fat (where fat is to be left). How a. Flour – coat the meat before
much fat you trim off will cooking, otherwise the flour
depend on the type of meat, becomes sticky and
preference, and the cooking unpleasant.
process to be used. b. Bread crumbs – coat the
d. Remove as much gristles meat in flour, then egg wash
and sinews as possible. (egg wash is made of lightly
beaten whole egg with a little
LESSON 1 PREPARE AND COOK MEAT
water/milk) and finally with the
bread crumbs.

Different kinds of meat and

its source
1. Pork – meat from
domesticated pigs, typically
high in fat, commonly
slaughtered one year or less of
age to ensure tender cuts.
4. Carabeef – meat from carabao

5. Chevon – meat from deer/goat.

6. Veal – flesh of a young calf,

4-5 months old. Because of its
age, it is
considered by some to be the
finest meat.

2. Beef -meat from cattle over one

year old.

3. Lamb – meats of
domesticated sheep. Its texture
is a direct result of
what it consumes and the age
at which it is slaughtered.