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Chapter
23
Meat Cookery
Contents
 Section 23.1 Meat Basics
 Section 23.2 Meat Cuts
 Section 23.3 Principles of Cooking Meat
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Chapter 23 Meat Cookery
Section 23.1 Meat Basics
• Meat is an essential part of most foodservice
operations’ menus.
• It is important to know how to purchase and
safely store meat.
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Chapter 23 Meat Cookery
Content Vocabulary
Academic Vocabulary
meat
composed
marbling
reveal
fat cap
barding
larding
muscle fibers
collagen
elastin
primal cut
fabricated cut
carcass
yield grade
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Chapter 23 Meat Cookery
Structure of Meat
• Meat is an essential part of
many people’s diets and of
most foodservice
operations’ menus.
meat
The muscle of animals,
such as cattle and hogs.
• Meat muscle has:
• 75% water
• 20% protein
• 5% fat
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Chapter 23 Meat Cookery
Structure of Meat
• Two types of fat in meat:
• marbling
– affects meat tenderness, taste, and quality
• fat cap
– keeps meat moist and juicy
marbling
fat cap
Fat within the muscle tissue.
The fat that surrounds
muscle tissue.
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Chapter 23 Meat Cookery
Structure of Meat
• Meat products have three components:
• muscle fibers
• connective tissue
• bones
muscle fibers
Fiber in meat that determines the
meat’s texture and contribute to
its flavor.
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Chapter 23 Meat Cookery
Structure of Meat
Describe each type of meat cut.
Meat Cut
Description
Primal Cut
Sometimes called a wholesale cut; a large, primary piece of
meat separated from the animal
Fabricated Cut
A smaller, menu-size portion taken from a primal cut
Whole Carcass
What is left of the animal after it has been slaughtered; does
not usually include the head, feet, or hide
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Chapter 23 Meat Cookery
Purchasing Meats
• Consider the menu, the cooking method, and the
price when purchasing meat.
• Meat for all foodservice
operations must have
a USDA Inspect Stamp,
which reveals
if the meat is fit for
human consumption.
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Chapter 23 Meat Cookery
Purchasing Meats
• USDA Meat Grades:
• Prime
– best grade; most expensive; must have excellent
marbling and a thick fat cap
• Choice
– more widely accepted in foodservice industry;
great value
• Select
– has very little marbling; used for cost-effectiveness
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Chapter 23 Meat Cookery
Purchasing Meats
• USDA Yield Grades:
• Yield Grade I (lowest) through
Yield Grade 5 (highest)
yield grade
Measures the amount of usable meat
on beef and lamb.
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Chapter 23 Meat Cookery
Purchasing Meats
• To store fresh meat: Place it in the refrigerator
at 41ºF (5ºC) or below on trays so juices do not
contaminate other foods.
• To freeze fresh meat: Place it in the freezer at
0ºF (-18ºC) or below wrapped in airtight,
moisture-proof packaging.
What meat dishes have you tried?
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Chapter 23 Meat Cookery
Section 22.2 Meat Cuts
• Before being shipped, meat is divided into
primal cuts.
• Primal cuts are then further divided into
fabricated cuts before they are prepared.
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Chapter 23 Meat Cookery
Content Vocabulary
Academic Vocabulary
pork
portion
processing
resist
curing
lamb
mutton
veal
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Chapter 23 Meat Cookery
Cuts of Pork
• There are five primal pork cuts:
• loin
• shoulder/butt
• spareribs/belly
pork
• ham
The meat from hogs
that are less than one
year old.
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Chapter 23 Meat Cookery
Cuts of Pork
• Most pork is processed, by curing, smoking,
or irradiation.
• Curing forms include pickle, injection, and sugar.
curing
Preserving pork with salt, sugar,
spices, flavoring, and nitrites.
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Chapter 23 Meat Cookery
Cuts of Lamb
• There are five primal lamb cuts:
• shoulder
• shank/breast
• rack
• loin
• leg
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Chapter 23 Meat Cookery
Cuts of Lamb
• Quality lamb should be pink to red, firm, with
some marbling in lean areas.
• To store fresh lamb: Store for 2 to 5 days in the
refrigerator at 41ºF (5ºC).
• To freeze fresh lamb: Store for 6 to 9 months in
the freezer at 0ºF (-18ºC).
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Chapter 23 Meat Cookery
Cuts of Veal
• There are five primal veal cuts:
• shoulder
• foreshank/breast
• rack
• loin
veal
• leg
The meat from calves that are less
than nine months old.
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Chapter 23 Meat Cookery
Cuts of Beef
• There are five primal cuts of beef:
• chuck
• brisket/plate/flank
• rib
• loin
• round
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Chapter 23 Meat Cookery
Section 23.3 Principles of Cooking Meat
• A foodservice employee must fully
understand meat cooking techniques.
• Meat is expensive and the operation will
lose money if it is improperly cooked.
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Chapter 23 Meat Cookery
Content Vocabulary
Academic Vocabulary
high-heat cooking
satisfy
low-heat cooking
content
rest
grain
spice rub
trichinosis
rare
medium rare
medium
medium well
well done
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Because meat is expensive, a foodservice
operation must fully understand meat cooking
techniques.
• The temperature
of the heat source
has an important
effect on how
meat cooks and
how it will taste.
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Roasting Meats:
• does not require water or other liquids
• chefs sometimes
wrap meat with
fat to enhance
flavor and
retain moisture
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Roasting Meats:
• requires resting the meat and always
carving against the grain
rest
grain
To allow cooked meat to sit so
that juices redistribute
throughout the meat.
The direction of muscle
fibers, or treads, in meat.
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Roasting Meats:
• roasting tips:
– trim heavy fat covering, leaving a thin layer
– season several hours before roasting
– season again after cooking is done
– season the meat’s juices and serve with the meat
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Broiling and Grilling
Meats:
• use high heat and
fast cooking times
• barbequing uses
slow cooking times
and low heat
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Broiling and Grilling Meats:
• broiling and grilling tips:
– shorter cooking times need higher heat
– thicker meat cuts need longer cooking times
– set grill controls for different temperatures
– vary cooking temperatures by moving meat
across the grill
– use high heat for a crispy surface
– create cross-hatch grill marks
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Sautéing or Pan-Frying Meat:
• usually used for thin cuts of meat
• meats that contain bones or breaded meats
are usually pan fried
What are the differences between
sautéing and pan-frying?
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Sautéing and Pan-Frying Meats:
• sautéing and pan-frying tips:
– use the right amount of oil
– never overcrowd the pan
– turn or move meat as little as possible
– do not use unclarified butter, as it burns easily
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Braising and Stewing Meats:
• used for less-tender cuts of meats
• are both combination techniques
• for stewing, liquid completely covers the meat
• the liquid used is important for the flavor
of the dish
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Braising and Stewing Meats:
• braising and stewing tips:
– pat the meat dry prior to browning
– dredge the meat in flour before cooking
to improve browning
– do not use more liquid than necessary
– meat should be fork-tender when done
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Chapter 23 Meat Cookery
Cooking for Tenderness
• Meat’s doneness depends on:
• cooking method
• size and type
of meat
• internal temperature
• color
• the amount of time
it has cooked
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Chapter 23 Meat Cookery
Cooking for Tenderness
Describe the different levels of doneness
for meat.
Meat Doneness
Description
Rare
Browned on the surface with a red center
Medium Rare
Browned on the surface, thicker gray outer layer, red to
slightly pink center
Medium
Browned on the surface, even thicker gray outer layer,
pink center
Medium Well
Browned on the surface, thick gray outer layer, barely
pink center
Well Done
Browned on the surface, gray inside
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Chapter 23 Meat Cookery
Chapter Summary
Section 23.1
Meat Basics
•
Meats can be purchased in the form of primal cuts
or fabricated cuts.
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Chapter 23 Meat Cookery
Chapter Summary
Section 23.2
Meat Cuts
• Primal cuts of pork, lamb, veal, and beef are
then divided into fabricated cuts for ease of
handling and preparation.
• To buy the highest quality of pork, lamb, veal, or
beef, look for the quality characteristics for each
type of meat.
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Chapter 23 Meat Cookery
Chapter Summary
Section 23.3
Principles of Cooking Meat
•
•
•
Using the correct method to cook meat can enhance
its flavor and tenderize it.
The doneness of meat depends on the cooking
method, the type and cut of meat, the internal color
and temperature, and the customer’s preferences.
Meat may be rare, medium rare, medium, medium
well, and well done.
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Chapter 23 Meat Cookery
Review
Do you remember the vocabulary terms from this
chapter? Use the following slides to check your
knowledge of the definitions.
The slides in this section include both English and
Spanish terms and definitions.
Start
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Chapter 23 Meat Cookery
meat
carne
The muscle of animals,
such as cattle and hogs.
El músculo de animales,
como ganado y cerdos.
Show Definition
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Chapter 23 Meat Cookery
marbling
marmoleo
Fat within the muscle
tissue.
Grasa en el tejido
muscular.
Show Definition
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Chapter 23 Meat Cookery
fat cap
capa de grasa
The fat that surrounds
muscle tissue.
La grasa que rodea el
tejido muscular.
Show Definition
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Chapter 23 Meat Cookery
barding
albardar
Wrapping a lean meat with fat,
such as bacon, before roasting.
A few minutes before doneness,
you remove the meat from the
oven, unwrap the fat, put the
meat back in the oven, and allow
the surface of the meat to brown.
Se envuelve un pedazo de carne
en grasa, como tocino, antes de
asar. Unos minutos antes de que
la carne esté cocida se saca del
horno, se le quita la capa de
grasa, y se vuelve a meter al
horno para que la superficie
se dore.
Show Definition
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Chapter 23 Meat Cookery
larding
mechar
Inserting long, thin strips
of fat or vegetables into
the center of lean meat.
Insertar tiras largas y
delgadas de grasa o
verduras entre de
la carne.
Show Definition
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Chapter 23 Meat Cookery
muscle fibers
fibras musculares
Fiber in meat that
determines the meat’s
texture and contribute to
its flavor.
Las fibras de la carne
que determinan su
textura y contribuyen a
su sabor.
Show Definition
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Chapter 23 Meat Cookery
collagen
colágeno
Soft, white tissue that
breaks down into gelatin
and water during slow,
moist cooking processes.
Suave tejido blanco que se
deshace en gelatina y
agua durante el lento
proceso de cocción.
Show Definition
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Chapter 23 Meat Cookery
elastin
elastina
A hard, yellow tissue that
does not break down
during cooking. Also
referred to as gristle.
Un tejido duro de color
amarillo que no se
descompone durante la
cocción. También se
llama cartílago.
Show Definition
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Chapter 23 Meat Cookery
primal cut
corte primario
Sometimes called
wholesale cuts, large,
primary pieces of meat
separated from the
animal.
A veces llamado cortes al
mayor, grandes trozos de
carne separadas de los
animales.
Show Definition
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Chapter 23 Meat Cookery
fabricated cut
pequeño corte de
carne
A smaller portion of meat
taken from primal cuts.
Porción pequeña de
carne tomada de un
pedazo más grande.
Show Definition
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Chapter 23 Meat Cookery
carcass
restos de animal
What is left of the whole
animal after it has been
slaughtered.
Lo que queda de todo el
animal después de
matarlo.
Show Definition
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Chapter 23 Meat Cookery
yield grade
empacado al vacío
Measures the amount of
usable meat on beef
and lamb.
rendimiento cárnico.
Show Definition
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Chapter 23 Meat Cookery
pork
carne de cerdo
The meat from hogs
that are less than 1
year old.
La carne de cerdos
menores de 1 año.
Show Definition
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Chapter 23 Meat Cookery
processing
procesamiento
The act of changing meat
by artificial means.
El acto de cambiar la carne
por medios artificiales.
Show Definition
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Chapter 23 Meat Cookery
curing
curado
Preserving pork with salt,
sugar, spices, flavoring,
and nitrites.
La preservación de la
carne de cerdo con sal,
azúcar, especias, aromas y
nitritos.
Show Definition
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Chapter 23 Meat Cookery
lamb
borrego (cordero)
Meat that comes from
sheep that are less than
1 year old.
Carne de oveja de
menos de 1 año.
Show Definition
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Chapter 23 Meat Cookery
mutton
cordero
Meat from sheep older
than 1 year.
La carne de ovejas de
más de 1 año.
Show Definition
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Chapter 23 Meat Cookery
veal
ternera
The meat from calves
that are less than nine
months old.
La carne de terneros
que tienen menos de
nueve meses.
Show Definition
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Chapter 23 Meat Cookery
high-heat cooking
cocción a alta
temperatura
Cooking methods such as
broiling and grilling used
for tender cuts of meat
like tenderloins and
strip steaks.
Métodos de cocción como
asar a la parrilla en el
horno o en el asador que
se usan para los trozos de
carne tierna, como los
filetes y tiras de bistec.
Show Definition
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Chapter 23 Meat Cookery
low-heat cooking
cocinar a baja
temperatura
The best method for
preparing large cuts of
meat, such as top round.
El mejor método para
preparar piezas grandes
de carne como la punta
trasera.
Show Definition
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Chapter 23 Meat Cookery
rest
reposar
To allow cooked meat to
sit so that juices
redistribute throughout
the meat.
Permitir que la carne
cocida repose con el fin
de que los jugos se
redistribuyan por toda
la carne.
Show Definition
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Chapter 23 Meat Cookery
grain
grano
The direction of muscle
fibers, or treads, in meat.
La dirección de las fibras
musculares en la carne.
Show Definition
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Chapter 23 Meat Cookery
spice rub
especies para marinar
A mixture of ground
spices that is rubbed on
raw food before it
is cooked.
Una mezcla de especias
molidas que se frota
sobre los alimentos
crudos antes de ser
cocinados.
Show Definition
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Chapter 23 Meat Cookery
trichinosis
triquinosis
An infestation by a
parasite that can cause
muscular pain, stomach
upset, fever, weakness,
and swelling.
Una infección por un
parásito que puede
causar dolor muscular,
malestar estomacal,
fiebre, debilidad e
hinchazón.
Show Definition
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Chapter 23 Meat Cookery
rare
término crudo
Meat that is browned
on the surface, with a
red center.
Dorar la carne en la
superficie, dejando el
centro de color rojo.
Show Definition
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Chapter 23 Meat Cookery
medium rare
término medio crudo
Meat that is browned on
the surface with a thicker
outer layer of gray and a
red to slightly pink center.
Carne que se dora hasta
obtener una capa gruesa
de color gris y un color
rojo o ligeramente rosado
en el centro.
Show Definition
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Chapter 23 Meat Cookery
medium
término medio
Meat that is browned on
the surface with a thick
outer layer of gray and a
pink center.
Carne que se dora hasta
obtener una capa gruesa
de color gris en el exterior
y un color rosado en
el centro.
Show Definition
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Chapter 23 Meat Cookery
medium well
término medio a bien
cocido
Meat that is browned on
the surface with a thick
outer layer of gray and a
center that is barely pink.
Carne qu se dora hasta
obtener una capa gruesa
de color gris y un color
apenas rosado en
el centro.
Show Definition
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Chapter 23 Meat Cookery
well done
término bien cocido
Browned on the surface
and gray on the inside.
Que queda dorado en la
superficie y gris en
el centro.
Show Definition
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Chapter 23 Meat Cookery
composed
compuesto
Made up of.
Hecho de.
Show Definition
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Chapter 23 Meat Cookery
reveal
revelar
To make known.
Dar a conocer.
Show Definition
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Chapter 23 Meat Cookery
portion
ración
Part.
Parte.
Show Definition
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Chapter 23 Meat Cookery
resist
resistir
To avoid.
Evitar.
Show Definition
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Chapter 23 Meat Cookery
satisfy
satisfacer
To fill.
Llenar.
Show Definition
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Chapter 23 Meat Cookery
content
contenido
Amount.
Cantidad.
Show Definition
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End of
Chapter 23
Meat Cookery