Unit 318 Complex

Meat & Poultry.

 Meat.

• Meat and poultry and are important foods

providing much of the protein people need for
the growth and repair of our bodies while at the
same time providing a source of energy.

• Meat and poultry are cooked by a wide range of

different cookery methods, these being divided
into wet or dry methods. Different cuts, joints
and pieces of meat and poultry will require
varying methods depending on the individual
meat and poultry.
• Some meat can be cooked quickly because
it does not require a prolonged cooking
method to tenderise it, it is already tender
as a cut or joint e.g. fillet steak, rump or
sirloin from beef, leg of lamb or loin or leg
of pork. Even so these cuts will need a
certain degree of cooking before they are
safe to serve.
 What Is Meat?
• Generally it helps to try and understand
where on the animal the cut or joint comes
from and what its function is. For example,
the fillet is from the muscle which provides
a balancing mechanism, and does no
mechanical work other than provide
stability; this cut is one of the most tender
from animals i.e. fillet of beef, lamb, pork
veal or venison.
• In shin or shank of beef, however, these
parts have to provide support for the animal
and are strained by the sheer weight and
work required of them. These cuts are tough
with strong sinews and need prolonged
cooking.

• These cuts are used for a limited number of

dishes such as soups or stocks.
 Structure Of Meat.

• Lean meat is composed of bundles of

long thin muscle fibres.
• Fibres are filled with:
• Water.
• Protein.
• Minerals.
• Extractives.
• When cooking meat, think about the structure
of the food you are preparing for cooking.

• Lean flesh of meat is composed of fibrous

muscles, bond together by connective tissues.

• The size and thickness of the fibres in the

muscle will determine the grain and texture of
the meat. Younger animals, with less
developed muscle fibres, provide a more
tender meat.
• The amount, condition and distribution of fat on a meat
carcass will also affect tenderness and flavour.

• Where fat is found between the muscle fibres, the

meat is said to be marbled.
• This type of meat will be more tender and moist and
flavourful.

• These three qualities are also enhanced in all meats by

a process of hanging, which matures the meat before
the carcass is dissected.

• When purchasing meat for a given number of portions

it is normal to allow 130g - 150g off the bone or
200g - 250g on the bone per portion for a main
course, although this may vary for larger menus.
 Meat covers the following:

• Beef.
• Veal.
• Lamb.
• Mutton.
• Pork.
• Bacon.
 Quality points of Beef.
The following list indicates the quality points to look
for when purchasing beef.
• Moist, firm with bright red flesh.
• There should be no excessive fat.
• The lean meat should be flecked with fat which is
known as marbling.
• The fat should be dry, creamy white in colour and
odourless.
• The bones should not be brittle and when cut
should have a bloody interior.
 Storage
• Beef is purchased in hind or fore quarters and
must be hung in a chilled temperature for up to 14
days.

• During this period the meat becomes tender and

the flavour develops as a result of an enzymic
reaction and the natural relaxation after rigor
mortis.

• The period of hanging is longer than with other

types of meat because the animal is older when
slaughtered.
• Joints should be stored in deep trays under
refrigeration and the surplus blood drained from
the trays regularly.

• Frozen joints of beef must be kept at a

temperature of –18°C and correctly defrosted
before use.

• Nowadays it is common to purchase chilled vacuum

packed joints and cuts of beef. When required the
clear wrapping is removed and the meat allowed to
stand in a refrigerator until the colour becomes
normal.

• Once opened this type of meat must be used

quickly. Vacuum packed meat should be stored at
0°C.
 Joints from a Hindquarter of
Beef.
1. 1. Shin.
2. 2. Topside.
3. 3. Silverside.
4. 4. Thick Flank.
5. 5. Rump.
6. 6. Sirloin.
7. 7. Wing Rib.
8. 8. Thin flank. Total weight 180 lbs.
9. 9. Fillet. The hindquarter
produces prime cuts of
beef.
 Methods of Cooking.
1. Shin. Clarification of Consommé.
2. Topside. Roasting, Braising.
3. Silverside. Boiling, Salting.
4. Thick Flank. Braising.
5. Rump. Roasting, Frying, Grilling.
6. Sirloin. Roasting, Frying, Grilling.
7. Wing Rib. Roasting.
8. Thin Flank. Stewing, Mincing.
9. Fillet. Roasting, Frying, Grilling.
Joints from a Forequarter of
Beef.
10. Fore Rib.
11. Middle Rib.
12. Chuck Rib.
13. Sticking Piece.
14. Plate.
15. Brisket.
16. Leg of Mutton Cut.
17. Shank.
Total weight 170 lbs.
 Methods of Cooking.
10. Fore Rib. Roasting.
11. Middle Rib. Braising, Stewing.
12. Chuck Rib. Stewing.
13. Sticking Piece. Stewing, Mincing.
14. Plate. Stewing, Mincing.
15. Brisket. Fresh Boiling.
16. Leg of Mutton Cut. Stewing, Mincing.
17. Shank. Clarification of Consommé.
Small Cuts of Beef Suitable for
Grilling & Frying.
• All small cuts of beef which are suited for grilling
or shallow frying are referred to as steaks. All
steaks come from one of the following three
joints.
• Fillet.
• Sirloin.
• Rump.
A Typical Fillet.
Likely to Weigh 3 Kg.
• Chateaubriand (double fillet 
steak).
– Cut from the head of the fillet, 
and for more than two portions 
between 300 gms – 1 kg (12 ozs 
– 1 lb) can be obtained.
• Fillet steak.
– 4 – 5 steaks can be obtained 
each of 100 – 150 gms (4 – 6 
ozs).
• Tournedos steaks.
– Approximately 6 – 8 at 100 gms 
(4 ozs). Each steak should be 
tied to form a regular shape.
• Tail of fillet.
– This is cut into julienne or 
minced according to its intended 
use.
 Sirloin.
• Minute steaks.
– Cut each steak approximately 1 cm thick and flatten with
a cutlet bat making it as thin as possible. If necessary
trim to a regular shape.
• Sirloin steaks.
– Cut into 1 – 2 cm slices and trim to about (entrecotes)
150 gms (6 ozs).
• Porterhouse and T-bone Steaks.
– Porterhouse steaks are cut including the bone from the
rib end of the sirloin.
– T-bone steaks are cut from the rump end of the sirloin
including bone and fillet.
 Rump.
• The middle portion from each slice is considered
to produce the best steak and are known as point
steaks.

• Some menus feature a 'plank steak'. This is a

complete slice for more than two customers and is
divided into portions after cooking.