Ẩm thực - Chapter 10: Understanding meats and game

Chapter 10Understanding Meats and Game1Chapter Objectives1. Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods.2. Explain the use of the federal meat inspection and grading system in selecting and purchasing meats.3. Explain the effect that aging has on meat and identify the two primary aging methods.4. Identify the primal cuts of beef, lamb, veal, and pork, and list the major fabricated cuts obtained from each of them.5. Select appropriate cooking methods for the most important meat cuts, based on the meat’s tenderness and other characteristics.6. Prepare variety meats.7. Identify the characteristics of game meats and select the appropriate cooking methods for them.8. Determine doneness in cooked meat.9. Store fresh meat and frozen meat to gain the maximum shelf life.2Meat is muscle tissue.It is the flesh of domestic animals and of wild game animals.Meat is the largest expense item of a food service operation.3Composition, Structure, and Basic Quality FactorsComposition:Water upwards of 75%Protein – an important nutrient – 20%Fat – 5% of muscle tissue and as much as 30% of carcassJuicinessTendernessFlavorCarbohydrate4StructureMuscle fiber – long, thin muscle fibers bound in bundles.Connective tissueMeats are high in connective if they come from muscles that are more exercisedCollagenElastin5 Beef, pork, veal, and lamb often consume the largest portion of your purchasing dollarThe carcasses of cattle, sheep, hogs, and furred animals consist mainly of edible lean muscular tissue, fat, connective tissue, and bones6Muscle CompositionMuscle composition gives meat its characteristic appearanceMuscle tissue is approximately:72% water20% protein 7% fat1% mineralsMarbling (fat) adds tenderness and flavor to meat and is a principal factor in meat quality7Inspection of MeatsAll meat produced for public consumption must be inspected by the USDAInspections ensure products are processed under strict sanitary guidelines and are wholesome and fit for human consumption8Grading of MeatsBeef USDA PrimeUSDA ChoiceUSDA SelectUSDA StandardUSDA CommercialUSDA UtilityUSDA CutterUSDA CannerVealUSDA PrimeUSDA ChoiceUSDA GoodUSDA StandardUSDA UtilityUSDA Cull9Grading of Meats (cont’d)LambUSDA PrimeUSDA ChoiceUSDA GoodUSDA UtilityUSDA CullPork (yield grade)USDA No. 1USDA No. 2USDA No. 3USDA No. 410Yield: is the amount of edible meat to bone and fat ratio Grading: is voluntary and some purveyors and retailers develop their own labeling systems to ensure quality11Green MeatWhen animals are slaughtered, their muscles are soft and flabby. Within 6-24 hours, rigor mortis sets in, causing the muscles to contract and stiffen. Rigor mortis dissipates in 48 – 72 hours while under refrigeration. All meats are allowed to age or rest long enough for rigor mortis to dissipate.12Aging MethodsAging is done to bring out the texture and flavor characteristic of the meat.Wet AgingSmaller cuts enclosed in Cryovac® (plastic vacuum packs)Dry Aging Larger cuts of meat exposed to air in controlled conditions. Can lose up to 20% of weight during dry aging. 13Understanding Basic CutsCarcasses - the whole animal except head, feet, entrails, and hide (except pork, from which only entrails and head removed)Partial CarcassesSidesQuartersForesaddlesHindsaddlesPrimal or Wholesale CutsFabricated Cuts - Primal cuts of meat are fabricated into smaller cuts for roasts, steaks, chops, cutlets, stewing meat, and ground meat, or to customer specifications.Portion-controlled Cuts - Cuts ready-to-cook, processed to customer specifications.14Basic Cuts - BeefForequarterChuckBrisketShankRibShort PlateHindquarterFull LoinShort loinSirloinFlankRound15Organ MeatsThese products are known as the offal. Items such as heart, kidney, tongue, tripe, and oxtail are in this category16Bone StructureIdentifying meat cutsBoning and cutting meatsCarving cooked meats171. Consider employee skills: Do you have a person that can break down meats into needed cuts?2. Menu: Can you use the bones, meat, and trimmings in something else?3. Storage: Do you have ample refrigeration and freezer space?4. Cost: Considering labor costs and trim usage, is it overall less expensive to buy larger or more ready-to-use cuts of meat?Once you have determined your needs you should: 18Specifications are important to a food service operation - they fully describe the item in exact detail:Item nameGradeWeight rangeState of refrigerationFat limitationsSpecifications19Principle of Low-Heat CookingHigh heat toughens and shrinks proteins and results in high moisture loss.Broiling is very fast which is why #1 is not contrary.Roasts cooked at lower temperatures have better yields.Because liquid and steam are better conductors than air, moist heat penetrates quickly.20Breaking Down Connective TissueRemember that connective tissue is highest in muscles that are frequently used.Long, slow cooking tenderizes collagen.21Rib and Loin CutsVery tender, used for roasts, steaks, and chopsLeg or RoundLess tender and cooked by braisingChuck or ShoulderTougher; generally braisedShanks, Breast, Brisket, and FlankLess tender; cooked by moist heatGround Meat, Cubed Steaks, and Stew MeatFrom any primal cut; cooked by dry or moist heatHow Cuts are Used22BardingLardingMarinating Degree of donenessCarryover Cooking and RestingPreparing Meats23Searing and “Sealing” MeatThe purpose of searing at high heat is to create desirable flavor and color by browning all sides.24Cooking Frozen MeatsSome sources say to cook from frozen to avoid “drip loss.”Most meats are thawed first and then prepared.25Carry-over CookingThe internal temperature will continue to rise after meat is removed from oven, because the exterior is hotter than inside, and it will conduct heat to the inside.26DonenessDepends on whether cooking using dry or moist heatDry heat - the meat is done when the proteins have reached the desired degree of coagulationRed meat (beef and lamb)Rare: Brown surface, thin layer of gray, red interiorMedium: thick layer of gray, pink interiorWell done: Gray throughoutWhite meat (veal and pork)From pink to gray-pink to off-whiteMoist heat - meat is done when tissues are broken down enough for the meat to be palatable. Most of the time the meat is well done.Low heat, no higher than simmering, is essential to avoid toughening protein in moist-cooked meat27JuicinessInternal fatGelatinProtein coagulation 28Cooking Variety MeatsGlandular Meats Muscle MeatsLiver HeartKidneys TongueSweetbreads (thymus) TripeBrains OxtailOther Variety MeatsIntestinesCaulFeet 29Variety MeatsGlandular MeatsLiver KidneysSweetbreads (thymus)BrainsMuscle MeatsHeartTongueTripeOxtail Other Variety Meats Intestines Caul Feet30Game and Specialty MeatsGame is used to refer to poultry and meat animals normally found in the wildVenisonMarinating, flavor, and tendernessFat contentBoarBuffalo or American BisonRabbitHare31Storage of MeatRemember meat products are highly perishable and potentially hazardous to your health, so temperature control is essential.Fresh meats should be stored at 32° to 36° F.Frozen meats should be stored at 0° to 20° F and well wrapped to prevent freezer burn.Use as quickly as possible.32Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.33