Meat Cookery
- CS1(SS) Foster
Learning Objectives



Identify the common characteristics of the different types
of meat
Discuss the different methods of preparation for different
types and cuts of meats
Explain the sanitation considerations associated with
each meat
Cuts of meat



Each animal, be it cow, pig, lamb, etc., have
associated cuts
These cuts are different regions of the
muscles that have different properties
As a general rule, the more a muscle works
the less tender it is, and vice versa.
Beef Primal Cuts
This is a break down of beef and it’s Primal Cuts. These are
important and TESTABLE. Also, each Primal has associated SubPrimals, such as the Rib have Ribeye or Prime Rib, and the loin
having Tenderloin. It’s important to not only know what comes from
where, but which is more tender than another so that you apply the
correct cooking method!
Pork Primal Cuts
Primal cuts from pork differ slightly, however, each region
retains it’s associated cooking techniques due to the way
each muscle works; very similarly to a cow.
Lamb Primal Cuts
Cooking Techniques





As we said earlier, the more worked a muscle, the less
tender, and vice versa. This is one of the most important
principles when cooking meat.
You should choose your cooking method based on this,
and by this I mean a range of cooking methods based on
a type of heat.
There are 2 types of heat that concern you, Wet Heat
and Dry Heat.
Wet Heat: Adds moisture to the food via the cooking
medium.
Dry Heat: Removes moisture from the food via the
cooking medium.
Wet Heat





Steam: cooked through direct contact with hot steam
from boiling water. Done in a steaming basket in a pot or
kettle, or in an electric steamer.
Boil: to boil water (212°F at sea level) and heat through
submersing food in boiling water.
Simmer: essentially the same as boiling, however a
lower temperature range (185°F - 200°F).
Poach: To gently simmer. Generally in court bouillon.
(160°F - 185°F)
Braise: Item (usually meat) seared in hot fat, then
simmered in stock (usually with the addition of acid) in a
covered container. Liquid is then reserved for
sauce/gravy.
Dry Heat







Baking: indirect, dry heat. To heat the air around (oven).
Saute: to cook quickly with a small amount of fat through
conduction of heat from the heating source to the pan, then
the pan to the food (via fat).
Roast: essentially the same as baking.
Broil: direct dry heat from above.
Grill: direct dry heat from below.
Deep Fat Fry: submerse food in hot fat, heat is conducted
through the oil from the heating element, then from the oil to
the food.
Pan Fry: frying on a stove-top in a frying pan, food is partially
submersed (~1/2) in hot fat.
Matching Technique w/ Cut



Armed with the options just discussed, you can deduce
certain things, such as:
A tenderloin, based on it’s region of origin on the animal,
is a very tender cut of meat. This is best suited to a dry
heat, such as grilling, sauteeing, or roasting.
Conversly, a shank is worked very hard, so based on
where it comes from we know it is tough. This is best
suited to wet heat, such as braising or stewing (Osso
Buco).
Carry Over Cooking



Carry-over Cooking is an often over looked concept, yet
incredibly important to the end quality of large roasts
(ribeye).
Carry over cooking is the resting of large roasts after
cooking. A rib-eye should be pulled from the oven when
the internal temperature of the middle reaches around
120°F - 125°F.
The reason being, the temperature will rise, on average,
15°F - 20°F while resting because a cut of meat that
large cannot slow it’s rising temperature as fast as, say,
a New York strip steak.
Marinades




Marinades are generally viewed primarily as a flavoring
medium, however they are very effective at breaking
down connective tissues in tougher meats
Marinades that are acid based (vinegar, citrus, tomato)
work to break down the muscles connective tissues and
tenderize the muscle prior to cooking.
Marinades should always complement the meat, via the
flavors, content and time. Tender, smaller cuts should
only be marinated for hours; larger, tougher cuts up to
days.
Marinades can be boiled and utilized in sauces and
gravies.
Sanitation




There are very important considerations when cooking
all meats.
Cross contamination is always a large concern when
working with raw meats.
Always wash your hands frequently, clean your
workstations when complete, switch out cutting boards
and equipt. when switching jobs, etc.
Also, adhering to the required temperature ranges is
critical when preparing raw meats to prevent the spread
of Food Borne Illness (FBI).
Sanitation








Beef:
Rare - 125°F
Med-rare - 130°F
Medium - 135°F
Med-Well - 140°F
Well - 145°F
Pork: 145 for 15 sec.
Lamb: 145 for 15 sec.
Food Borne Illness

Beef:
E.coli 0157:h7, Clostridium perfringens, Taenia saginata
Infection
Pork:
Trichinosis, Taenia Solium (Pork Tapeworm)
Lamb:

Yersiniosis




Questions?
Review


-

-
What determines tenderness of meat?
Amount the muscle is worked (location)
How many primal cuts does cow have?
8
Where do you find the tenderloin?
Sirloin
Review

-


-
What is carry-over cooking?
When meat (usually large roasts) rest for 15-20
min., they rise an average of 15-20°F after coming
out of the oven
What is dry heat?
Removes moisture (deep-frying, roasting, broiling,
saute, baking, grilling)
Wet heat?
Adds moisture (stewing, braising, boiling, steaming,
poaching)
Review


-
What food-borne illness is commonly
associated with raw beef?
E. Coli
Raw pork?
Trichinosis
Questions?