Bsc 2nd semester Meat Cookery Food Production

Neatly draw an outline of pork carcass and identify the different cuts of pork with their French name and uses.

What are the selection qualities of Pork?

With the help of a neat diagram, name the various cuts of lamb (English and French), giving the best use of each.

What are qualities factors for the purchase of good quality lamb?

Neatly draw an outline of beef carcass and identify the different cuts of beef with their French name and uses

What are qualities factors for the purchase of good quality beef?

Explain Rigor mortis.

Explain connective tissues

Explain offals.

Explain steaks.

Draw chicken cut for saute.

Give reason why lamb carcass is stiff.

Fill in the blanks

·    ___________________ & _________________ are two connective tissue present in meat.

·    __________________ helps the meat to develop an aroma, colour and flavour on the          surface.

·    __________ is the head of fillet steak and its approximate weight varies from________ to__________ kg.

·    ______________is a boneless piece of meat or fish.

·    _________________ is a fish stock.

·    _____________ is obtained from collagen found in the bone.

·    Meat consists of _________ & ______________.

Meats are generally divided into two categories:

1. White Meat: Veal, Pork and Poultry.

2. Red Meat: Beef, Mutton, Lamb

Composition

The tenderness of meat depends upon the age, feeding of the animals, hanging and preparation of killing of the animal. The fat present in the muscle structure has an effect on the tenderness and texture of the meat. Skeletal muscles are made up of the fibres which are composed of the proteins MYOSIN (insoluble in water but are soluble in salty solutions) and ALBUMIN (soluble in both the solution). The fibres are grouped together in parallel lines and are surrounded by the sheaths of heavier connective tissues.

There are two kinds of connective tissues.

1. COLLAGEN / WHITE CONNECTIVE TISSUE: Insoluble in nature but converted to gelatine by moist heat.

2. ELASTIN/ YELLOW CONNECTIVE TISSUE: Insoluble and should be discarded in the earlier stages.

In most of the cases, young flesh is sweeter and tenderer. Longer the meat is hung; stronger is its flavour owing to some chemical changes. Meat should always be hung at 2 to 5 ° C after the animal is dead, to develop the acids which tenderise the flesh and makes Rigor Mortis disappear, thus making the flesh tender and suitable for consumption.

Meat comprises of three parts:

1. Lean or flesh part: It is composed of microscopic fibres which are tube like and tapering at the ends and vary in size. These fibres are held together by the CONNECTIVE TISSUES. Fats, blood cells and nerves are found in the connective tissue. Individual fibre is made up of outer walls and the cell contents. Muscles are composed of bundles of microscopic fibre and each bundle is enclosed in a sheath of connective tissue which extends beyond the muscle to form a tendon and ligament. Tendon hold muscles to bony framework.

2. Fatty Tissue: fat globules lie embedded in a network of connective tissues. The distribution of the fatty tissue is inter and intra- muscular under the skin.

3. Bones: long shafts of the bones are composed of compact bony tissue. A center canal is filled with yellow marrow. Contain red marrow which has get blood cells.

Meat flavour depends upon

1. Age, Sex, Species and Degree of maturity when eaten.

2. Fat content: Fat should be evenly distributed throughout the body (pork and mutton are selected         on the fat content)

3. Amount of sugar in the meat: Because it caramelises during cooking and improves flavour and         colour.

4. MARBLINGS: It is the fat which is dispersed between the meat and the fibres of connective                tissue. It helps the meat to remain moist when dry methods are applied. Meat having small amount      of connective tissues should be cooked by dry methods and long cuts which require longer                  cooking time should be stewed or braised.

FACTORS TO MAKE MEAT TENDER

1. MOIST HEAT: With application of moist heat, white connective tissue changes to gelatin and           yellow remain unaffected.

2. TENDERIZERS: Raw papaya (papain, enzyme which make meats tender and is present in                 papaya), vinegar, tomatoes , curds, lemon and tamarind.

3. RIPENING / AGEING: By hanging the meat in cool conditions 2-5° C to improve colour, flavour     and tenderness.

4. MECHANICAL POUNDING AND GRINDING: This is done to break down the connective           tissue. This process tears the connective tissue and thereby tenderizes it and makes it easy for             cooking.

LAMB/MUTTON :

Lamb is the meat of a young sheep, mutton the flesh of the mature sheep or goat. Lamb usually is the flesh of animals not more than 14 months of age.

The average weight of an imported lamb is 16 kg and for mutton it is upto 25 kg. The average weight of an Indian lamb is 10 – 14 kg, for mutton, it is between 20 kg to 22 kg.

Average weight of joints and preparation of mutton :

Joints	French term	Approx weight	Method of cooking	Preparation
Leg	Gigot	3.75 kg	Roasting, braising	Roast leg.
Shoulder	L’epaule	3.5 kg	Roasting, stewing	Ballotine
Breast	Poitrine	1.5 kg	Boiling, stewing	White stew
Middle neck	Cote decouverte	1.75 kg	Stewing	White stew.
Scrag end	Cou	1 kg	Boiling	Broth
Best end	Carre	1.25 kg	Roasting, grilling, sautéing.
Cutlets	Cotelette	100  gm	Grilling, frying
Saddle(2 loins joined)	Selle	3.5 kg	Grilling roasting, braising etc.
Loin	Longe
Kidney	Rognons

Diagram of mutton :

How to select / judge the quality of lamb :

1.   Carcass should be compact and evenly fleshed, having an even coat of fat.

2.   Lean flesh is firm and of a pleasing, dull red color and of a fine texture of grain.

3.   Fat should be evenly distributed, hard, brittle, flaky and clear white color.

4.   The bones are porous in young animals, as age progresses, they are smooth, white and brittle.

Pork :

The flesh of pig is calle pork. Most pork comes from animals not more than a year old. It generally has more fat and other meat. A suckling pig is about 5-6 weeks old.

Ham is taken from the hind leg of the pig, preserved by curing or pickling in brine, then dried and smoked. Ham is prepared from fresh pork meat.

Gammon is taken from the leg of pig that has been reared for becon and the meat is cured. Gammon is mild and donot keep as long as hams. Bacon is obtained from the sides and back of a baconer (a pig reared and specially fed to yield bacon). The bacon is acquired by taking the meat and preserving the meat by salting.

Average weight of joints and preparation of pork :

Joints	French term	Approx weight	Method of cooking	Preparation
Head	Tete	3.5 kg	Boiling	-
Trotters	Pied		Boiling, frying	-
Leg	Cuissot	4.5 kg	Roasted, boiled, braised.	Pickling
Shoulder	Epaule	3 kg	Boiled and roasted	Sausage
Spare ribs	Basse cote	1.75 kg	Stewing , braising	Stew
Loin	Longe	5.25 kg	Roasting, braising, poeling etc.	-
Belly	Poitrine	1.75 kg	Boiling, braising	-

Diagram of pork :

How to select / judge the quality of pork :

1.       Lean flesh should be pale pink changing rose as the animal matures.

2.       The fat is white, firm, smooth and not excessive

3.       Bones must be small, slender and pinkish.

4.       The fat ought to be white, smooth and not excessive in proportion to the bacon.

5.       The lean meat should be deep pink in colour and firm.

Beef :

Beef and veal are got from the bovine animals and they are classified by their ages:

Veal – flesh of calf ( less than 3 months of age) which lives on milk.

Calves- the animals are from 3-8 months old.

Beef – the meat is taken when the animal is above 8 months.

Beef is the flesh of steers, heifers, cows, bulls and stags. The age and sex has an influence on the taste and quality of meat.

Cuts of beef :

Average weight of joints and preparation of beef :

Joints	French term	Approx weight	Method of cooking	Preparation
Sticking piece	Collier	10.5 kg	Stewing	Pies
Chuck ribs	Cotes	5 kg	Braising and stewing	Beef tea, pies
Mid ribs	Cotes	8 kg	Roasting and braising	--
Fore ribs	Cotes	6.75 kg	Roasting and braising	--
Wing ribs	Cotes de boeuf	6 kg	Roasting	-
Sirloin / half saddle	Alloyau de boeuf	9.5 kg	Roasting and poeling	--
Boned sirloin	contre		Roasting , grilling
Fillet	Fillet de boeuf	3 kg	Roasting and grilling
Rump	Culotte de boeuf	7 kg	Roasting and braising
Thick flank	Tranche	6.5 kg	Stewing, braising
Silver side	Gite a la noix	10 kg	Braising, pickling
Topside	Tranche tendre	7.5 kg	Braising, stewing
Thin flank	Bavette	4 kg	Stewing
Plate	Poitrine	5 kg	Stewing
Brisket	Poitrine	6.5 kg	Boiling, stewing
Leg of mutton	Talon du collier	11 kg	Pickling
Shin and shank	Jambe	9 kg	Boiling

Diagram of beef cuts  :

BEEF CUTS

Parts and Uses

WHAT IS A STEAK ?

There is as such no exact definition of steak, but the Larousse Gastronomique says that steak is nothing but a slice of meat which may be with the bone or without the bone and which is cut from any part of the animal. It says that ideally a steak should weigh between 100-200grams but exceptions are there and that it can be grilled, broiled or fried. Introduced to France after the Battle of Waterloo by the occupying English forces, steak was originally cut from the fillet, sirloin, or rump. It then became customary to cut steaks from all roasting joints and subsequently from braising joints as well.

TYPES OF STEAKS :-

Ball Steak - Boneless slice cut from the rib.

Bola Steak - Looks like a piece cut from the fillet but is actually from the leg of mutton cut.

Blade Steak - This is a steak cut from the shoulder of a beef and as such it not as tender as the other steaks. It is also has a very similar resemblance to Arm Steak which is also cut from the shoulder.

Butterfly Steaks - These are infact one inch thick tournedos cut through to leave only a small amount of connecting meat and then opened, flattened and batted to form two wings.

Carpet Bag Steak - Sirloin or rump steak with a pocket cut into it, filled with fresh or smoked oyster and sewn up before grilling.

Chateaubriand - the Chateaubriand is a double fillet steak cut from the head of the fillet, i.e. the thickest end which passes through the sirloin into the rump. It is 3- 10 cm(1.5 - 4") thick. Average weight is 300 - 1000gm. 2-4 portions from a fillet. It is more frequently grilled and is sent to the table with an accompanying portion of grilled prime suet.

Club steak - Slice cut from a wing rib.

Clochester steak - Stuff a fillet steak with oysters wrapped in bacon and grill it.

Cube Steak - A cube steak may be produced from any boneless meat from the beef carcass which is reasonably free of membranous tissue, tendons and ligaments. The meat must be made into cube steaks through machines designed for this purpose. Cubed steak must be reasonably uniform in shape practically square, round or oval. After cubing surface fat on the edge of the cube steak must not exceed 0.5 inch in width at any one point when measured from the edge of the lean. Surface and seam fat must not cover more than 15% of the total area on either side of the steak.

Delmonico Steak - Also known as the “Rib Eye Steak” this steak comes from the rib of the beef. It is in fact cut from a boned out rib.

Double Entrecote Steak - This steak comes from the sirloin of the beef and are 2” thick trimmed slices each weighing approximately 300gms (12oz).

Entercote Steak - The lean, tender eye muscle from a boneless sirloin. Usually 1 - 1.5" thick slices and weigh 150gms (6oz). It is one of the most popular steaks as it can be cut to uniform weight and size.

Feather steak - A slice cut from the skirt of beef.

Fillet Steaks - These as the name goes are cut from the fillet of the beef. One fillet yields approximately 4 steaks each weighing about 100 - 150gms (4 - 6 oz) and are 1.5 - 2cm (0.75 - 1") thick.

Hamburg Steaks - These are finely mixed minced beef with chopped cooked onion and egg, moulded as a flat  round cake. They are used as patties for the ever famous “Hamburgers”.

Knuckle Steaks - Knuckle steaks are cut from the knuckle of the beef except that the knuckle cover facing the flank meat and the membranous tissue must be removed and excluded. The knuckle may be separated lengthwise into sections to accommodate the cutting of specified portion  size steaks.

Mignon Steaks - It is cut from the tail or the end of a fillet  and is best grilled or sautéed. They are usually slit open lengthwise and are also made into kebabs.

Minute Steak - These are 1 cm(0.5”) thick slices from the sirloin which are flattened with a cutlet bat dipped in water, making as them thin as possible and then trimming them to give them proper shape. The name derives from the fact that it takes not more than a minute to cook these steaks because they are paper thin.

Porterhouse Steaks - A steak cut from the chump end of the sirloin, containing part of the fillet. Usually 0.75 -1 inch thick it is excellent for grilling, especially over charcoal. It is cut including the bone from the rib end of the sirloin. The diameter of the steak should not be less than 1.25” and lengthwise the steak should not exceed 4 inch. It resembles a large chop.

Rump Steak - As the name goes this steak is cut from the rump of a beef . Some people consider this to be the best flavoured steak, excellent for grilling, or frying with onions. This steak should have 0.25” fat on the outside edge and no gristle.

Skirt Steak - This steak also comes from the rump of the beef. The whole steak weighs 2lb(1kg) so it can be served whole as well as sliced diagonally into small steaks  for individual portions.

T- Bone Steak - A T-bone steak is prepared from the sirloin and includes both the sirloin and the fillet. This steak is cut on the bone, from between the chump end and the wing rib. It is usually cut to serve two portions, but may also be cut out as individual steaks. Usually 1” thick.

Tournedos - The etymology of the word Tournedo which appeared around 1864 is as follows: In the 17^th century the stalls backing onto ( tournant le dos) the central alleys of the fresh fish pavilion, in the Paris Halles, were assigned fish of doubtful freshness. By analogy, the name Tournedos was given to pieces of beef that were kept for a few days in storage. An indiscretion is said to have led to the word’s appearing on a restaurant menu one day; the public not knowing its origin, adopted it. A tournedos is a slice of beef in fact it is a small round slice of beef 2cm (1”) thick cut from the heart or the middle end of a beef fillet. They usually weigh about 100grams each (4oz).

Standards for doneness

Meat	Color	Description	Internal temperature
Beef	Rare	Rose red in the center, pinkish towards the outer portion, shading into a dark gray, brown crust, juices bright red.	60deg C
	Medium	Light pink, juice light pink	70deg C
	Well done	Brownish gray in center and dark crust	80deg C
Lamb	Medium	Light pink, juice light pink	70 deg C
	Well done	Center brownish gray, texture firm but not crumbly juices clear	80-82deg C
Veal	Well done	Firm not crumbly juices clear, light pink	74 deg C
Pork rib and loin	Well done	Center grayish white	77deg C
Pork shoulder, chop, &ham	Well done	Center grayish white	85 deg C
Chicken (roast)			85deg C
Turkey roast			90 deg C
Bone less chicken			77-79 deg C

Poultry

Chicken is far most widely consumed type of poultry. Its neutral flavor readily absorbs flavors from the seasonings, marinades and sauces making it great for many different dishes.

Cuts of chicken:

Ø  Wings

Ø  Winglets

Ø  Thigh

Ø  Drumstick

Ø  Carcass

Quality:

Ø  Plump breast

Ø  Pliable breast bone

Ø  Flesh firm

Ø  White skin with bluish tint

Ø  Smooth legs with small scales

NOTE :

Rigor mortis: after the animals are killed, the muscles become stiff and hard. This is due to the clotting of the MYOSIN (a protein present in meat) which is converted to lactic acid. This condition is called RIGORMORTIS and has its importance in food production because of the fact that the meats are not cooked while they are in the state of Rigor Mortis. When the meats are held for certain time duration at a temperature of 2 to 5° C for 12 to 24 for hours, the Rigor Mortis disappears making the meat tenderer. Veal and Pork should not be hung. Veal due to lack of fat results in excessive drying and pork has high fat content which goes rancid if hung for a longer time.

RIPENING OF MEATS:- This term is applied to the changes which occur in the meat as they are hung in the cold storage. These changes are due to enzymatic action which makes the meat juicy and improve the flavour and tenderness to long ripening time, also result in strong bad flavour / odours. Ageing does not improve veal and pork but beef and lamb are generally ripened. Veal due to lack of fat results in excessive drying and pork has high fat content which goes rancid if hung for a longer time.

        Marbling is intra muscular fat tissue that contributes to meat quality. Marbling causes the meat to be firm and to reflect a desirable colour of the lean meat.

Offals (Abats de boucherie) : The edible internal parts and some external  extremities of an animal,   which are removed before the carcass is cut up. Offal, also known as the 'fifth quarter', is divided into white and red categories.

Q White offal - bone marrow, animelles (testicles) , brain, mesentry (a membrane which holds the         intestines together) , feet, sweetbreads, stomach and head. After scalding or plucking, these parts         are an ivory colour.  (Beef and pork cheeks are classified as meats).

Q    Red offal - heart, liver tongue, lungs, spleen and kidneys.

       Offals, particularly intestines and tripe, is generally regarded as inferior meat . Only kidneys,              liver, calves sweetbreads, lamb's brains, and animelles have any gastronomic importance.