Lesson 12: MeatsObjective 2
Meat, as sold in the stores, is made up of four components: muscle tissue, connective tissue(collagen and elastin), fat, and bone. The type of muscle and amount of connective tissue has an effect on the tenderness of a cut of meat, while fat adds flavor. Bone not only adds flavor, but is also helpful in identifying the various cuts of meat. To make the most of your food dollar, you need to understand how to select, handle and prepare meats. Sometimes your meat choices will be dictated by what you plan to prepare; other times you will make purchases based on what you can afford. You do not always have to buy the most expensive cut of meat to have a good product, and you can shop sales to find good deals on meats. In addition, a little-known corner of the meat department of most grocery stores is the “reduced for quick sale” section. All fresh meat needs to be sold by a certain date as stated on the label. When the date is about to expire, the butcher will place these packaged meats together, usually in a bin at the end of the meat counter, for quick sale. This is a great place to find a bargain. Be careful, however, because meat needs to be used within one to two days of the sell by date. You will need to either prepare or freeze these bargains soon after your purchase. When you buy meats, let the labels and unit pricing guide you. For example, you may be planning to make a stew, so you pick up a package marked stew meat. Read the label. It may cost $2.39/lb. Right next to it, there may be a flank steak, not cut into cubes for stew, for $1.56/lb. You do not need to pay an extra $.73/lb. just to have the meat cut into cubes; you can do that yourself. Once you have a cut of meat, you need to determine the best way to prepare it. The goal of cooking meat is to have an end product that is juicy, tender and full of flavor. Even the least expensive cuts of meat can result in an excellent meal if you prepare them correctly. There are two methods of cooking meat—using dry heat and using moist heat. The cut of meat you buy will dictate which cooking method is best for achieving the desired outcome. The chart in the meat section of your cookbook shows the outline of a beef carcass. It shows the nine wholesale cuts that come from beef, and then breaks these wholesale cuts into retail cuts. You probably recognize the names of the retail cuts because these are printed on the labels of meat you buy. Cuts of meat from the rib, short loin, and sirloin have little connective tissue and are naturally tender cuts of meat. They can be prepared using dry or moist heat methods. Cuts of meat from more worked muscles of the animal where more connective tissue has been developed are tougher. If cooked as they are with dry heat, the result will be a tough, dry product. A wise cook can tenderize such cuts of meat by marinating them or applying a meat tenderizer to them before using a dry heat method or by cooking them using a moist heat method. Why is an understanding of dry and moist heat, tender and less-tender cuts important? Think of the money you can save! Purchase a less expensive cut of meat and prepare it using moist heat and the result is tender, juicy, flavorful meat. These principles of meat cookery apply to meat other than beef, but because pork and veal are the marketed flesh of young animals, they tend to be naturally tender meats. You can also find charts of veal, pork and lamb in the meat section of your cookbook. Don't forget about safe food handling! When working with raw meat keep your hands, preparation tools, and preparation surfaces clean. Watch out for cross-contamination. Don't serve cooked meat on plates that held raw meat. Thoroughly cook marinades if they are to be used as a sauce with your cooked meat. Thaw frozen meat in the refrigerator or microwave; never on the countertop. Always thaw meat in a dish with sides to catch any drips during thawing. Reading AssignmentBetty Crocker’s Cookbook:
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