Professional Cooking - Chapter 15 "Understanding Meats and Game"

Beef Primal Cuts:

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Green Meat

-Meat that hasn't had enough time after slaughter to develop tenderness and flavor. -It is tough and relatively flavorless.

Meats are highest in connective tissue if they come from:

-More muscular regions or -Older animals

Quality meat grading is based on:

-The texture, firmness, and color of the lean meat -The age or maturity of the animal -The marbling (the fat within the lean)

True or False: Veal, which has little fat, is not yield-graded.

-True

True or False: There is a difference between aged meat and old meat.

-True -Aging does not mean just storing meat in the refrigerator. -Conditions must be carefully controlled so the meat becomes naturally tender without spoiling.

True or False: The best Choice beef is close to Prime, while the lowest Choice beef is close to Select.

-True -Quality varies within grades.

-True or False: Meat from a young animal, such as veal, is more tender than meat from a young steer, which, in turn, is more tender than meat from an old bull or cow.

-True -Young animals have connective tissue, too, but it becomes harder to break down as the animal ages.

What are the two primary methods used for aging meat:

1. Wet aging 2. Dry aging

IMPS/NAMPS Meat Categories:

100- Fresh Beef 200- Fresh Lamb and Mutton 300- Fresh Veal and Calf 400- Fresh Pork 500- Cured, Cured and Smoked, and Cooked Pork Products 600- Cured, Dried, and Smoked Beef Products 700- Variety Meats and Edible Byproducts 800- Sausage Products 11- Fresh Goat

Grading

-Designation of the quality of a meat based on its texture, firmness, color, marbling, and the age or maturity of the animal.

Primal (wholesale) beef cuts and their bone structure:

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Meat that has passed inspection is indicated by:

-A round stamp -Inspection is required by U.S. law. -All meat must be inspected.

Tenderizers are enzymes such as papain (extracted from papaya) that are:

-Helps to tenderize collagen -Added to meats by the cook or injected into the animal before slaughter. -Exercise care when using enzyme tenderizers. -Too long an exposure at room temperature can make the meat undesirably mushy.

Aging

-Holding meats in coolers under controlled conditions to allow natural tenderizing to take place. -Enzyme action continues in muscle tissue even after meat is no longer green. -This tenderizes the flesh even more and develops more flavor.

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 bundles. -Coarse-textured meat has large fibers. (Feel the cut surface of a tenderloin steak, and compare its smooth texture to the rough cut surface of brisket or bottom round.)

In what ways does aging meat cost money?

-Storage costs -Weight loss due to drying -Heavier trimming due to dried and discolored surfaces. (Wet aging costs less than dry aging)

Yield Grading

-The designation of the quality of meat according to the amount of usable meat in proportion to fat.

Beef rib, roast ready (IMPS/NAMPS 109)

-The rib area of the cow yields ribs (appropriately), as well as steak cuts. -Back Ribs are notoriously marbled, so they have an extremely tender and full-bodied flavor. -Rib-eye steaks are smaller cuts and best for grilling and pan frying. -Larger cuts from this section, like Prime Rib, are good for roasting, while short ribs taste their finest braised. (Common Cuts: Rib Roast (aka Prime Rib), Rib Steak, Rib-Eye Steak, Back Ribs)

Beef short loin (IMPS/NAMPS 174)

-This is the VIP section of the cow. -The most popular and desirable cuts come from the shirt loin - these are famously tender and best for grilling and pan searing. (Common Cuts: Top Loin Steak, T-Bone Steak, Porterhouse Steak, Filet Mignon, NY Strip)

True or False: Muscles that are more exercised—muscles in the legs, for example—have more connective tissue than muscles in the back.

-True

True or False: Old, tough meat can still have marbling, but it would rate a low grade because of the other factors.

-True

True or False: Many customers are willing to pay a premium for fine dry-aged steaks because they are considered the best for flavor and texture.

-True -Aging increases tenderness and flavor. -An off taste is not characteristic of aged meat. (If a meat smells or tastes spoiled, it probably is.)

High in quality, generally tender and juicy USDA Meat Grade: (Abundant supply. Widely used in food service as well as in retail.)

Beef: Choice Veal: Choice Lamb: Choice Pork: Pork used in food service is consistent in quality and is not quality-graded. It's inspected for wholesomeness and graded for yield.

Highest quality, highest price, limited supply USDA Meat Grade:

Beef: Prime Veal: Prime Lamb: Prime Pork: Pork used in food service is consistent in quality and is not quality-graded. It's inspected for wholesomeness and graded for yield.

Lean meat, not as fine or tender. Economical USDA Meat Grade: (Can be tender and flavorful if cooked carefully. Used in many institutional food-service operations.)

Beef: Select Veal: Good Lamb: Good Pork: Pork used in food service is consistent in quality and is not quality-graded. It's inspected for wholesomeness and graded for yield.

____________ are naturally present in meats, which tenderize collagen, break down some connective tissue and other proteins as meat ages.

Enzymes, which are: -Inactive at freezing temperatures. -Slow-acting under refrigeration. -Active at room temperature. -Destroyed by heat above 140°F.

Dry-aged meat can lose up to ____% of its weight through moisture loss, depending on the size of the cut and how long it is aged.

-20% -Consequently, dry aging is a more expensive process than wet aging. -Dry-aged meats are usually available from specialty purveyors only.

Water is about ___% of muscle tissue.

-75% -With such a high percentage of water, you can see why shrinkage can be a big problem in cooking meat. -Too much moisture loss means dry meat, loss of weight, and loss of profit.

Cryovac®

-Brand name of a machine used to vacuumpack meats and other foods in plastic. -The air- and moisture-proof packaging protects the contents from bacteria and mold and prevents weight loss due to drying.

How is a Pork Carcass broken down?

-Pork carcasses are not divided like Beef, Veal or Lamb. -They are cut directly into primal cuts.

Coagulation

-The process by which proteins become firm, usually when heated. -Related to doneness of meat. -In dry-heat cooking, when protein has coagulated to the desired degree, the meat is said to be "done." -After protein has coagulated, applying higher heat toughens it.

Pork is yield-graded from __ to __.

-Pork is yield-graded from 1 to 4. -But most pork is sold already cut and trimmed.

True or False: Each primal may be fabricated, or cut up and trimmed, in several ways.

-True -Primal cuts are always the starting point for smaller cuts.

Except for very large roasts, however, long cooking by a dry-heat method has the danger of evaporating too much moisture and drying out the meat. Therefore the most effective way to turn a meat high in connective tissue into a tender, juicy finished product is to:

-Use low temperatures, which are most effective for turning a meat high in connective tissue into a tender, juicy finished product.

How Veal and Lamb Carcasses broken down?

-Veal and lamb are not split into sides but are divided in half into foresaddle and hindsaddle. -For veal, the cut is made between the 11th and 12th ribs. -Lamb, on the other hand, is split either between the 12th and 13th rib or after the 13th rib, depending on the cutting style.

Least frequently used in food service. Lowest USDA Meat Grade: (Highest of these grades are sometimes used in institutional food service. Lowest of these grades are used by canners and processors.)

Beef: -Standard -Commercial -Utility -Cutter -Canner Veal: -Standard -Utility -Cull Lamb: -Utility -Cull Pork: Pork used in food service is consistent in quality and is not quality-graded. It's inspected for wholesomeness and graded for yield.

About ___% of muscle tissue is protein.

-20% -Protein is an important nutrient and the most abundant solid material in meat. -Protein coagulates when it is heated, which means it becomes firmer and loses moisture.

Elastin

-A type of connective tissue in meats that does not dissolve when cooked. -Yellow in color.

______ helps dissolve collagen.

-Acid -Marinating meat in an acid mixture, or adding an acid such as tomato or wine to the cooking liquid, helps tenderize it.

Long, slow cooking in the presence of moisture breaks down or dissolves collagen by turning it into:

-Gelatin and water. -Of course, muscle tissue is about 75% water, so moisture is always present when meats are cooked.

Inspection

-Government-mandated examination of meat and other foods. -Intended to guarantee their wholesomeness and fitness, and that the animal was not diseased and the meat is clean for human consumption.

Beef Loin (IMPS/NAMPS 172)

-Has two subprimals, or three if boneless: 1. The short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak. 2. The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and 3. The tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). *They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.

Primal Cuts

-One of the primary divisions of meat quarters, foresaddles, hindsaddles, and carcasses as they are broken down into smaller cuts. -still used, to some extent, in food service, because they 1. Are small enough to be manageable in many food-service kitchens. 2. Are still large enough to allow a variety of cuts for different uses or needs. 3. Are easier to utilize completely than quarters or halves.

Tenderizing Elastin can be accomplished only by:

-Removing the elastin (cutting away any tendons) -Mechanically breaking up the fibers: a. Pounding and cubing (cubed steaks) b. Grinding (hamburger) c. Slicing the cooked meat very thin against the grain (as in London broil)

What are you left with after first breaking down a carcass?

-Sides -Quarters -Foresaddle -Hindsaddle (These larger cuts are no longer frequently used in food service. Fewer establishments cut their own meats.)

Rigor Mortis

-Soon after slaughter, an animal's muscles stiffen due to chemical changes in the flesh. -This stiffness gradually disappears. -Softening takes 3-4 days for beef, less time for smaller carcasses like veal, lamb, and pork. -This softening is caused by enzymes in the flesh.

IMPS/NAMP

-System that assigns a series of numbers to each major category of meat. -Beef, for example, is the 100 series. -This means all large beef cuts, from whole carcass to primals and prepared roasts, are assigned a three-digit number from 100 to 199. -Portion-size and smaller cuts of beef, such as steaks and stew meat, are assigned a four-digit number, also beginning with 1. (For example, a whole beef rib, roast-ready, has the number 109; a beef rib steak, bone in, is 1103.)

Because of health and dietary concerns, many meat animals are being bred and raised with a lower fat content than in past years. Nevertheless, a certain amount of fat is desirable for three reasons:

1. Juiciness -Marbling is fat deposited within the muscle tissue. -The juiciness we enjoy in well-marbled beef is due more to fat than to moisture. -Surface fat protects the meat, especially roasts, from drying out during cooking as well as in storage. -Adding surface fats where they are lacking is called barding. 2. Tenderness -Marbling separates muscle fibers, making them easier to chew. 3. Flavor -Fat is perhaps the main source of flavor in meat. -A well-marbled Prime (top grade) steak tastes "beefier" than the same cut of a lower grade.

Fat accounts for up to ___% of muscle tissue.

-5% -More fat may surround the muscles. -A beef carcass can be as much as 30% fat.

The grade of a meat is indicated by:

-A shield stamp -Grading is not required by U.S. law. -Some packers use a private grading system and give different brand names to different grades. -Reliability of private grades depends on the integrity of the packer.

Collagen

-A type of connective tissue in meats that dissolves when cooked with moisture. -White in color.

Beef Tenderloin, trimmed (IMPS/NAMPS 189A)

-Arguably the finest cut of beef -Found inside the short loin. -This is where the infamous celebratory Filet Mignon is located, which is made from the very tip of the pointy end of the tenderloin.

Why is Green Meat seldom a problem with commercially available meats?

-Because it takes several days for meats to reach the kitchen from the slaughterhouse -Except when meat is frozen while still green. -The problem is sometimes encountered with game killed for home consumption, if the hunter cuts and freezes the meat when it is too fresh.

Why is it that Beef and Veal can be aged but not Veal?

-Beef and lamb can be aged because high-quality carcasses have enough fat cover to protect them from bacteria and from drying. -Veal has no fat cover, so it's not aged. -Pork doesn't require aging.

Beef chuck, Primal (IMPS/NAMPS 115)

-Beef chuck is one of the most economical cuts available. -The chuck's amount of connective tissue makes it a tough cut—most ground beef is actually ground chuck. -Its deep, rich flavor and toughness make it a prime candidate for marinating or use in braised dishes like beef stew or pot roast. (Common Cuts: Arm Roast, Flatiron Steak, 7-Bone Steak, Boneless Short Ribs)

How is a Beef Carcass broken down?

-Beef is split first through the backbone into sides. -Sides are divided between the 12th and 13th ribs into forequarter and hindquarter.

Beef rib steak (IMPS/NAMPS 1103)

-Beef steak sliced from the rib primal of a beef animal, with rib bone attached. -The rib eye or "ribeye" was originally, as the name implies, the center portion of the rib steak, without the bone. -It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. -Its marbling of fat makes this suitable for slow roasting or grilling cooked to different degrees of doneness.

Meat contains a very small amount of carbohydrate, so small that its quantity is insignificant. It is important, however, because:

-Carbohydrates play a necessary part in the complex reaction, called the Maillard reaction. -This takes place when meats are browned by roasting, broiling, or sautéing. -Without these carbohydrates, the desirable flavor and appearance of browned meats would not be achieved.

Connective Tissue

-Certain proteins in meat, poultry, and fish that contribute to toughness. -Some are broken down by heat and some are not.

What are the two kinds of connective tissue?

-Collagen, which is white in color. -Elastin, which is yellow.

Muscle fibers are bound together in a network of proteins called ____________________.

-Connective tissue -Each muscle fiber also is covered in a sheath of connective tissue.

Why is it important for a cook to understand connective tissue?

-Connective tissue is tough. -To cook meats successfully, you should know: • Which meats are high in connective tissue and which are low. • What are the best ways to make tough meats tender.

Beef T-bone steak (IMPS/NAMPS 1174)

-Cut from the short loin area of the beef. -A center "T-Shaped Bone" divides two sides of the steak. -On one side is a tenderloin filet and the other is a top loin which is better known as the New York Strip Steak. -The USDA specifications require a T-Bone Steak must be at least 0.25" thick. -Any smaller, it would be called a Club Steak.

Dry Aging Meats:

-Dry aging is the process of storing meats, usually large cuts, under carefully controlled conditions. -The meat is not packaged or wrapped, and it is exposed to air on all sides. -Temperature, humidity, and air circulation are precisely controlled to prevent spoilage. -Ultraviolet lights are sometimes used in aging coolers to kill bacteria.

Older animals have a higher proportion of __________ than younger animals.

-Elastin -Elastin is not broken down in cooking.

Beef Porterhouse Steak (IMPS/NAMPS 1173)

-The Porterhouse is much larger than a T-Bone Steak and is sometimes served for two. -The USDA specifications require the filet portion must be at least 1.25" thick at its widest point to qualify labeling as a Porterhouse Steak. -A T-Bone Steak must be at least 0.25" thick. Any smaller, it would be called a Club Steak.

Marbling

-The fat deposited within muscle tissue. -The juiciness we enjoy in well-marbled beef is due more to fat than to moisture. -Surface fat protects the meat—especially roasts—from drying out during cooking as well as in storage.

When Yield Grading, the meatiest grade is Yield Grade ___.

-The meatiest grade is Yield Grade 1. -Poorest yield (much exterior fat) is Yield Grade 5.

Carcass

-The whole animal, minus the entrails, head, feet, and hide (except pork, from which only the entrails and head are removed). -Whole carcasses are rarely purchased by food-service operators because of the skill and labor required in cutting and because of the problem of total utilization.

Wet Aging Meats:

-Today, most wholesale meat carcasses are broken down into smaller cuts and enclosed in plastic vacuum packs (Cryovac®). -The air- and moistureproof packaging protects the meat from bacteria and mold, and it prevents weight loss due to drying. (However, Cryovac-aged meats often lose more weight in cooking than do dry-aged meats.) -Vacuum-pack meats must be refrigerated. -Sometimes meats in vacuum packs have a musty aroma when first opened, but this disappears quickly.

True or False: A well-marbled Prime (top grade) steak tastes "beefier" than the same cut of a lower grade.

-True -Fat is perhaps the main source of flavor in meat.

Muscle tissue consists of three major components:

-Water -Protein -Fat