Meat

1. Meat

2. Basics • Meat = the edible muscle of animals • Contains both visible (marbling)and invisible fat • Meat is an excellent source of protein. • Also, a major source of iron, zinc, and other vitamins. • But can be very high in saturated fat.

3. More Info • Tenderness • The less a muscle is moved the more tender it is • Example: muscles along the backbone • Fat in marbling melts during cooking • Less tender cuts of meat can by tenderized by you • Grinding, pounding, and cutting • Adding acid (tomatoes, sour cream, vinegar, etc.) during marinating • Variety Meat • Consists of edible organs and extremities • Examples: tongue, brain, feet, stomach lining, etc.

4. Preparing

5. Cooking • Broiling –cooked very close to heating element (tender cuts) • Grilling – direct dry heat, turn regularly • Roasting – in oven (large tender cuts)

6. Cooking • Frying – uncovered skillet, turn occasionally (thin, tender pieces) • Braising – brown meat on all sides, then add liquid and simmer on low heat • Pressure Cooking– using liquid in a sealed vessel (large, less tender) • Slow Cooking - low heat, long time (less tender) • Microwave

7. Testing for Doneness • Meat thermometer (temp depends on type) • Cut it open