Lesson 1 Meat

LESSON 1- MEAT
LESSON 1- MEAT
Video:
https://www.youtube.com/watch?v=GuXoouhUo_o
KINDS OF MEAT
• Red Meat – Beef, Goat, Lamb.
Beef is the culinary name for meat from cattle,
particularly skeletal muscle. Humans have been eating beef
since prehistoric times. Beef is a source
of protein and nutrients.
Goats have been used for milk, meat, fur, and skins across
much of the world.[3] Milk from goats is often turned
into goat cheese.
Female goats are referred to
as does or nannies, intact males are called bucks or billies,
and juvenile goats of both sexes are
called kids. Castrated males are called wethers.
Lamb is the meat of young domestic sheep (Ovis aries). It's a

type of red meat — a term used for the meat of mammals
that is richer in iron than chicken or fish. The meat of young
sheep — in their first year — is known as lamb, whereas
mutton is a term used for the meat of adult sheep.
• Poultry – Chicken and Turkey.
Chicken is the most common type of poultry in the world.
Owing to the relative ease and low cost of raising them in
comparison to animals such as cattle or hogs, chickens
have become prevalent throughout the cuisine of cultures
around the world, and their meat has been variously
adapted to regional tastes
TURKEY - It is a popular poultry dish, especially in North
America, where it is traditionally consumed as part of
culturally significant events such
as Thanksgiving and Christmas
• Pork – Pig's meat.
Pork is the culinary name for the meat of a domestic pig

Pork is eaten both freshly cooked and
preserved. Curing extends the shelf life of the pork
products. Ham, smoked
pork, gammon, bacon and sausage are examples of
preserved pork.
BEEF
Beef is divided into large sections called primal cuts. These
beef primal cuts or ―primal‖ are then broken down further
into individual steak and other retail cuts. A ―side‖ of beef is
literally one side of the beef carcass that is split through the
backbone. Each side is then halved between the 12th and
13th ribs into sections called the forequarter and
hindquarter.
PORK
Pork is divided into large sections called primal cuts. These
primal cuts are then broken down further into individual
retail cuts. Pork is another choice, as far as meat types are
concerned.
PORK
Pork is derived from pig and is classified as red meat.
However, this meat is less fatty than beef. Beef is very
popular and is used across the globe. This meat is obtained
from cow and is one of the much sought-after types of red
meat.
SHEEP
Sheep meat is also a staple food in some parts of the world
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.
Structure of Meat
(video)
https://www.youtube.com/watch?v=aleTDlTI7E4
1. Muscle fibers
Lean meat is composed of long, thin muscle fibers bound
together in bundles.
These determine the texture or grain of a piece of meat.

• Fine – grained meat is composed of small fibers bound in
small fibers.
• Course – textured meat has large fibers.
2. Connective tissue
These are network of proteins that bind the muscle fibers
together.
Connective tissue is tough. Meats are high in connective
tissue if the muscles are more exercised like meat from legs
and the meat comes from older animals
Basic Preparation Methods of Meat
(Video)
https://www.youtube.com/watch?v=gOC_gllE-
rg
1. Washing Generally,
the only occasion in which you will have to wash meat is
when it comes 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 skinned
by the supplier.
3. Dicing Meat
are diced when it is cut into cubes for various types of
casseroles, stems, curries, and dishes such as steak, kidney
pie and pudding.
4. Trimming Reasons for trimming:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. 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.
d. Remove as much gristles and sinews as possible.
5. Slicing
It is the cutting of meat by determining the direction of the
grain (the muscle fibers), and cut across the grain. This is
particularly important with tougher cuts such as steak, in
which the grain is also quite obvious.You slice meat
with―instead of against―the grain.
6. Seasoning
It is the addition of salt and white or black pepper to
improve the flavor of food.
a. Use white pepper or cayenne pepper on food which you
want to keep attractive with white color.
b. 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 slows down the browning
reactions (which need high temperature and dry heat).
7. Coating
The two basic coatings for meat are:
a. Flour – coat the meat before cooking, otherwise the flour
becomes sticky and unpleasant.
b. 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
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 .
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.
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.

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LESSON 1- MEAT

Lamb is the meat of young domestic sheep (Ovis aries). It's a

Pork is the culinary name for the meat of a domestic pig

These determine the texture or grain of a piece of meat.

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