Meat Cuts and Classification

Study Notes

Meat Composition

Meat is composed of water, protein, fat, and various amounts of minerals and vitamins.
Protein makes up 20% of muscle tissue, coagulates when heated, and becomes firmer and loses moisture.
Fat makes up 5% of muscle tissue, contributes to juiciness, tenderness, and flavor.

Meat Cuts

Beef is divided into large sections called primal cuts, which are then broken down into individual steak and retail cuts.
A "side" of beef is one side of the beef carcass split through the backbone, divided into forequarter and hindquarter sections.
Pork is also divided into primal cuts.

Types of Knives

French knife (chef's knife): for general purpose chopping, slicing, and dicing.
Utility knife: for carving roast chicken and duck.
Boning knife: for boning raw meats and poultry.
Slicer: for carving and slicing cooked meats.
Butcher knife: for cutting, sectioning, and trimming raw meats in the butcher shop.
Scimitar or steak knife: for accurate cutting of steaks.
Cleaver: for cutting through bones.

Nutrient Content

Meat is an excellent source of high-quality protein, containing 7 grams of protein per ounce.
Fat content varies widely depending on the grade of meat and its cut.
Meat contains very little carbohydrates, mainly glycogen found in liver and muscle tissue.
Meat is an excellent source of certain B vitamins (thiamin, riboflavin, pyridoxine, vitamin B12, niacin, and folate).
Meat is an excellent source of minerals (iron, zinc, copper, phosphorus, and other trace minerals).

Structure of Meat

Muscle fibers determine the texture or grain of a piece of meat, with fine-grained meat having small fibers and coarse-textured meat having large fibers.
Connective tissue (collagen and elastin) binds muscle fibers together, with collagen dissolving or breaking down by long, slow cooking with liquid, and elastin not breaking down in cooking.

Doneness of Meat

Rare: meat is very soft with a jelly-like texture when pressed with a finger.
Medium Rare: meat feels springy and resistant when pressed with a finger.
Medium: meat feels firm and has a definite resistance when pressed with a finger.
Well Done: meat feels hard and rough when pressed with a finger.

Description

Learn about the different types of meat, including beef, lamb, and pork, and how they are classified and cut into primal cuts, retail cuts, and individual steaks. Discover the anatomy of a beef carcass and how it is divided into sections. Test your knowledge of meat classification and cuts!