Meat cookery-Introduction

In its broadest sense, MEAT may be considered as "any clean, sound, dressed or properly prepared edible part of animals that are in good health at the time of slaughter." However, the flesh of carnivorous animals--that is, animals that eat the flesh of other animals--is so seldom eaten by man, that the term meat is usually restricted to the flesh of all animals except these.

In the first place, it should be remembered that the food eaten by human beings comes from two sources--animal and vegetable. The foods of animal origin, which include milk, eggs, and meat, have a certain similarity that causes them to be classed together and this is the fact that they are high-protein foods. Milk is the first protein food fed to the young, but a little later it is partly replaced by eggs, and, finally, or in adult life, meat largely takes the place of both. For this reason, meat has considerable importance in the dietary. In reality, from this food is obtained the greatest amount of protein that the average person eats. However, it will be well to note that milk and eggs, as well as cheese and even cereals and vegetables, can be made to take the place of meat when the use of less of this food is deemed advisable.

Meat is muscle tissue. It is the flesh of domestic animals (cattle, hogs, lamb) and of wild game animals such as venison. Meat is a main stay of our diet. As a cook, chef or food service operator, you will be spending more of your time and money on meats than on any other foods. It is important to understand meats thoroughly in order to cook them well and profitably:

       I.          Why are some meats tender and some meats tough?

     II.          How can you tell one cut from another, when there are so many?

How do you determine the best way to cook each cut?