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After reading this chapter, you should be able to: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,. | Principles of Low-Heat Cooking High heat toughens and shrinks proteins, resulting in excessive moisture loss. Roasts cooked at lower temperatures have better yields. Moist heat penetrates quickly because liquid and steam are better conductors than air. Cooking and Handling Meats Appropriate Cooking Methods Rib and loin cuts Always the most tender cuts Used mostly for steaks and chops Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Leg or round Beef: Most suitable for braising. Veal, Lamb, and , Pork: These meats are from younger animals and are therefore tender enough to roast. Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Chuck or shoulder Beef: Most suitable for braising. Veal, Lamb, and , Pork: These meats are most often braised but are young enough to roast or cut into chops for broiling. Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Shanks, breast, brisket, and flank Beef: Can be | Principles of Low-Heat Cooking High heat toughens and shrinks proteins, resulting in excessive moisture loss. Roasts cooked at lower temperatures have better yields. Moist heat penetrates quickly because liquid and steam are better conductors than air. Cooking and Handling Meats Appropriate Cooking Methods Rib and loin cuts Always the most tender cuts Used mostly for steaks and chops Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Leg or round Beef: Most suitable for braising. Veal, Lamb, and , Pork: These meats are from younger animals and are therefore tender enough to roast. Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Chuck or shoulder Beef: Most suitable for braising. Veal, Lamb, and , Pork: These meats are most often braised but are young enough to roast or cut into chops for broiling. Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Shanks, breast, brisket, and flank Beef: Can be broiled if cooked rare and sliced thin (London Broil) Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Shanks, Breast, Brisket, and Flank Veal, lamb and pork: These meats are most often braised. Shanks are especially suitable for braising due to their high collagen content that is converted to gelatin, giving body to braising liquids and good eating qualities to the meat. Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Fat content Barding: Tying slices of fat over the surface of meat to protect them while roasting Larding: Inserting strips of fat with a larding needle into meets low in marbling Tenderness is not the only goal of cooking Other Goals: Develop flavor Prevent excessive shrinkage Develop appearance Cooking and Handling Meats Factors Influencing Choice of Cooking Method Searing meats at high heat creates: Desirable flavor Color by browning all sides Blanching and “Sealing” meats in boiling water leads to: .
