ST. ANNE COLLEGE LUCENA, INC.

Module 6
PREPARE MEAT DISHES

Learning Outcomes:

Upon completion of this module the students/trainees will be able to:

1. perform Mise-en-place

2. cook meat cuts for service

3. present meat cuts for service; and

4. store meat.

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Meat is muscle tissue. It is the flesh of domestic animals (cattle, hogs, and lambs) and of
wild game animals (such as deer). Meat refers to the parts of animal that are used as food. It
includes pork, beef, mutton and lamb, goat meat or chevon, carabao meat or carabeef, also horse
meat and dog meat.

As a cook, chef, or food-service operator, you will spend more of your time and money
on meats than on any other food. It is important, then, to understand meats thoroughly in order to
cook them well and profitably. Why are some meats tender and some tough? How can you tell
one cut from another when there are so many? How do you determine the best way to cook each
cut?

Composition

Muscle tissue consists of three major components: water, protein, and fat.

Water
Water is about 75 percent of muscle tissue. 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.

Protein
Protein is an important nutrient and the most abundant solid material in meat. About 20
percent of muscle tissue is protein. Protein coagulates when it is heated. This means it becomes
firmer and loses moisture. Coagulation is related to doneness. When protein has coagulated to
the desired degree, the meat is said to be “done.” Doneness is discussed later in this chapter.
After protein has coagulated, applying higher heat toughens it.

Fat
Fat accounts for up to 5 percent of muscle tissue. Of course, more fat may surround the
muscles. A beef carcass can be as much as 30 percent fat. 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.

Carbohydrate
Meat contains a very small amount of carbohydrate. From the standpoint of nutrition, its
quantity is so small that it is insignificant. It is important, however, because it plays a necessary
part in the complex reaction, called the Maillard reaction, that 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.

Structure of Meats

A Carcass consists mainly of three kinds of tissues:

1. Muscle Fiber
2. Fatty Tissues
3. Bone
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The lean tissues commonly called lean meat, in turn consist mainly of muscular tissues and
lesser amounts of connective tissues and fat.

Nutritional Importance of Meat

Lean meat is an important source of high quality protein which amounts on the average
to 18% of the meat.

Meat can be regarded as an important source of vitamins B1 and B2. Liver is especially
high in iron and is a concentrated source of vitamin A. It also contains the unsaturated fatty
acids although plant sources are better.

Calories supplied by meat vary wit the fat content which can range from 5 to 40%
according to animal species, breed, feed and age of the animal.

Two groups of Meat Sundries or Meat Specialties or Variety Meats

1. Glandular meats
Liver, kidneys, sweetbreads, brains

2. Muscle meats

Heart, tongue, tripe, oxtails

The Principle of Low-Heat Cooking

1. High heat toughens and shrinks protein and results in excessive moisture loss.
Therefore, low-heat cooking should be the general practice for most meat cooking
methods.
2. Broiling seems to be a contradiction to this rule. The reason that carefully broiled meat
stays tender is that it is done quickly. It takes time for the heat to be conducted to the
interior of the meat, so the inside never gets very hot. Meat broiled well done, however,
is likely to be dry.
3. Roasts cooked at low temperatures have better yields than those roasted at high heat.
That is, they shrink less and lose less moisture.
4. because both liquid and steam are better conductors of heat than air, moist heat
penetrates meat quickly. Therefore, to avoid overcooking, meat should be simmered,
never boiled.

Methods of Tenderizing Tough Meat Cuts

1. Mechanical Methods – like beating the meat using a device called meat tenderizer or a plain
pestle as is practiced in making Indonesian or Chinese tapa or dried meat; cutting into small
portions so that long strands of connective tissues are cut; slicing into very thin wide
sections; and grinding

2. Marinading – this is done by soaking in solution made up of vinegar or other acids such as
kalamansi, salt and seasoning.

3. Use of proteolytic enzymes – papain from papaya and bromelin from pineapple are the two
common enzymes used for meat tenderizing.

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Juiciness
Juiciness is another important quality factor in meat. A tender meat may be
unacceptable if it is dry. Juiciness is associated with the water-holding capacity of meat. This is
the ability at hold its so-called free water which makes up about four to five percent of the total
moisture in meat.

Meat would be less juicy if it is:

1. Overcooked
2. Cut to small size and cooked extensively by dry heat
3. Frozen for long periods especially if stored without a wrapper
4. Repeatedly heated as a left-over

Market Forms of Meat

1. Fresh meat. This is meat immediately after slaughter without undergoing chilling.
2. Chilled meat is meat that has been cooled to a temperature just above freezing, 1-3C within
24 hours after slaughter.
3. Frozen meat are meat cuts frozen to an internal temperature of –20C.
4. Cured meats are meat products that have been treated with a curing agent or solution.
5. Processed meat. In this category may be included not only the heat processed hermitically
sealed meat preparations that are frozen such as frozen meat pies, frozen morcon and others
in the convenience food shelves. Canned meat products such as corned beef and luncheon
meat, adobo and other local food preparation are quite popular while frozen preparations
have very limited availability.

Identifying Meat Cuts:

The following retail pork cuts have been specified by the BAI (Bureau of Animal
Industry) to meet the requirements of consumers and producers:

1. Ulo – includes all parts of the head with a portion of the jowl.
2. Casim and paypay (shoulder)

a. Casim (picnic) is the lower half of the shoulder

b. Paypay (Boston Butt) is the upper half of the shoulder.

3. Pigue (Hind leg or ham) is the portion perpendicular to the hind leg. The tail is removed and
hind foot is out on or about the neck point.
4. Lomo (loin) is a small piece of muscle attached underneath the spinal column and is
separated before cutting in retail.
5. Liempo (belly) is the remaining portion after removing the loin and the spareribs.
6. Tadyang (spare ribs) are separated from the belly.
7. Costillas (pork chop) is the portion ventral to the vertebral column.
8. Pata (pig’s feet) includes the fore and hind foot which are out as described above.
9. Internal organs include liver, tongue, spleen, kidneys, lungs, intestine, panyo-panyo.

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Beef is Classified into the following retail parts:

1. Kenchi-unahan or hulihan (fore-hind shank) includes the foe or hind leg, which is cut below
the rump with the leg cut off.
2. Punta y pecho (brisket)
3. Paypay (chuck)
4. Tadyang (spareribs)
5. Kadera (short loin)
6. Kampto (flank)
7. Costillas (ribs)
8. Tapadera (rump)
9. Pierna Corta (round)
10. Lomo (tenderloin)
11. Pata
12. Buntot
13. Internal organs include tripe, liver, tongue, brain, taupe

The tenderness varies in each cut. Next in tenderness to the tenderloin are the short loin,
chuck and ribs. Shanks are the least tender. Prices also vary according to type of cut.

Methods of Cooking Meat

There are two basic methods of cooking meat:

1. Moist heat cooking

Meat is “done” when the proteins have reached the desired degree of coagulation as indicated
by internal temperature.

Meat cooked by moist heat is cooked well done, and actually beyond well done. Doneness is
indicated by tenderness, not by temperature.

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Piercing with the meat fork is the usual test for doneness. When the prongs of the fork go in
and slide out easily, the meat is done.

Low temperatures—no higher than simmering—are essential to avoid toughening protein in

moist-cooked meats. Oven temperatures of 250 to 300 F are usually sufficient to maintain a
simmer.

2. Dry heat cooking

Dry heat cooking methods applied to meat include broiling, roasting, pan broiling, pan frying
or deep fat frying. These are usually applied to tender meat cuts.

In dry heat cooking, meat is “done” when proteins have reached the desired degree of
coagulation as indicated by internal temperature.

The object of dry-heat cooking is to achieve the desired degree of doneness (protein
coagulation) while preserving natural tenderness and juiciness.

It is important to select the proper cooking method for the cut of meat. Less tender cuts of
meat require moist heat cooking methods to help break down the tough connective tissues. Moist
heat cooking means moisture is added to the meat and the meat is cooked slowly over a long
time; it includes:

 braising, and
 cooking in liquid, such as stews or other slow cooker recipes.

Tender cuts of meat do not require moisture and long, slow cooking. They are usually cooked
with a dry heat method, including:

 roasting,
 broiling,
 pan-broiling,
 pan-frying, and
 grilling.

The method chosen to cook a certain cut of meat should relate directly to the inherent
tenderness of that cut. Tenderness is determined by:

 where on the animal the meat comes from,

 the degree of marbling,
 the age of the animal,
 how the meat was stored, and
 how the meat was prepared for market.

In general, cuts from the loin section are the most tender; the farther away from this section
the less tender the meat will be.

Cooking Tender Cuts of Meat

Roasting
Roasting is a cooking method in which meat is surrounded and cooked by heated air, usually
in an oven. Meat is not covered and no water is added. Follow these steps:

 Place meat fat side up on a rack in a shallow open roasting pan.

 Season as desired.
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 Insert meat thermometer; be sure tip does not rest in fat or on a bone.
 Do not add water. Do not cover.
 Roast in a slow oven at 325°F until the thermometer reaches the desired doneness.
 Baste with drippings during cooking.

To test for doneness, use a meat thermometer. The internal temperature shows exactly how
done the meat is. Look up the roasting time tables in a cookbook. The more tender cuts of meat
will remain tender if cooked to rare rather than well-done. On the other hand, less tender cuts
may be more tender if they are cooked to medium or well-done, rather than rare.

Broiling, Pan-broiling, or Pan-frying

The basic rule for broiling, pan-broiling or pan-frying meat is to use enough heat to
brown the outside without overcooking the inside of the meat. A moderate temperature is best for
broiling and frying most meats.

Broiling

Broiling is cooking by direct heat from a flame, electric unit, or glowing coals. Meat is
cooked one side at a time. Choose tender beef steaks, lamb chops, cured ham slices, and bacon
for broiling. Use steaks or chops cut 1 to 2 inches thick. If steaks or chops are less than 1 inch
thick, panbroil them.

Consult the manufacturer’s instructions for broiling since equipment varies. Usually the door
is left open when broiling in an electric range and closed when broiling in a gas range.

 Place meat on a rack in a broiler pan.

 Place pan two to five inches from heat. The thicker the cut, the farther the meat should be
placed from the heating unit to assure even cooking.
 Broil one side until browned. Season cooked side, if desired.
 Turn meat; cook second side to desired doneness and until meat is browned. Season, if
desired.

Pan-broiling

Pan-broiling is cooking in an uncovered pan over direct heat. Fat that cooks out of the meat is
drained off.

 Place meat in preheated heavy frying pan.

 Do not add oil or water. Do not cover.
 Cook slowly, turn occasionally. Pour off fat as it accumulates.
 Cook to desired doneness, until both sides are browned.
 Season, if desired.

Pan-frying

Pan-frying is similar to pan-broiling, except that meat is cooked in a small amount of fat.

 Heat a small amount of oil in a skillet over medium heat.

 When oil is hot, add meat; do not cover.
 Turn occasionally until done as desired and browned on both sides.
 Season, if desired.

The easiest way to tell when steaks and small pieces of meat are done when you broil, pan-
broil, or panfry is to make a small cut in the meat near the bone and check the interior color.

 Rare beef will be reddish pink with lots of clear red juice.

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 Medium beef has a light pink color and less juice than rare.
 Well-done beef is light brown with slightly yellow juice. Fresh pork should be cooked
until the juice is no longer pink.

Cooking Less Tender Cuts

Braising

Braising is cooking in steam trapped and held in a covered container or foil wrap. The source
of the steam may be water or other liquid added to the meat, or it may be meat juices. Large, less
tender cuts, such as chuck, round, and rump, are braised as pot roasts.

 In a heavy frying pan, brown meat on all sides in a small amount of oil; pour off fat.
 Season, if desired.
 Add a small amount of liquid to the meat; cover pan tightly.
 Simmer on top of the range or cook in the oven at 350°F until tender.

Cooking in Liquid

This method involves covering a less tender cut of meat with liquid and simmering in a
covered kettle until tender and well-done.

 In a Dutch oven or heavy pan, brown meat on all sides in a small amount of oil; pour off
fat.
 Season, if desired.
 Add enough liquid to cover meat completely; cover pan tightly.
 Simmer on top of the range or in the oven until tender.
 Add vegetables just long enough before serving to be cooked

Degree of Doneness:

As meat cooks, its pigments change color. These color changes indicate degrees of
doneness.

Red Meat (beef and lamb) changes from red to pink to gray or gray-brown.
 Rare: browned surface; thin layer of cooked (gray) meat; red interior.
 Medium: Thicker layer of gray; pink interior
 Well done: Gray throughout

White Meat (veal and pork) changes from pink or gray-pink to white or off-white. It is
generally cooked well done, although many cuts of veal may be considered done when still
slightly pink in the center.

Other Factors Influencing Choice of Cooking Methods

1. Fat Content

Meats high in fat, such as Prime beef or lamb, are generally cooked without added fat,
such as by roasting or broiling.

Meats low in fat, such as veal, are often cooked with added fat to prevent dryness.
Sauteeing, pan-frying, or braising is generally preferable to broiling for veal chops that
are cooked well done.

Fat can be added to lean meats in two ways:

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b. Barding – tying slices of fat, such as pork fatback, over meats with no natural fat
cover to protect them while roasting.
c. Larding – inserting strips of fat with a larding needle into meats low in marbling.

2. Developing tenderness is not the only goal of cooking.

Other goals are:

a. Developing flavor.
b. Preventing excessive shrinkage and nutrient loss.
c. Developing appearance.

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Learning Task:

Cooking Beef and Pork. Identify the ideal cooking method for each beef/pork part. Name some
dishes that are appropriate for that beef/pork parts.

Beef/Pork Parts Cooking Method (Roasting, Sample Dish/es

Braising, etc.)

1 Beef Tenderloin

2 Pork Loin

3 Chuck

4 Spareribs

5 Pork Chops

6 Round

7 Shank

8 Jowl

9 Ham

10 Pork Belly

11 Sirloin

12 Ox tail

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