Meat Cookery | Nutritive Value, Types, Methods of Cooking, Different Cuts

Meat, the muscular tissue obtained from slaughtered animals, is composed of bundles of muscle fibers. Each fiber consists of water, protein, various salts, and extractives. These fibers are interconnected and attached to the animals’ bones through connective tissues and tendons. White meat, such as veal, rabbit, and chicken, has a softer texture with lower fat […]

Meat, the muscular tissue obtained from slaughtered animals, is composed of bundles of muscle fibers. Each fiber consists of water, protein, various salts, and extractives. These fibers are interconnected and attached to the animals’ bones through connective tissues and tendons.

White meat, such as veal, rabbit, and chicken, has a softer texture with lower fat and connective tissues. On the other hand, red meat, found in pork, beef, lamb, etc., contains more fat and connective tissues, resulting in enhanced flavor. Lean meat contains minimal fat without excess fat.

 

Nutritive Value of Meat:

  1. Proteins: Meat is a rich source of high-quality protein, containing all essential amino acids in the required proportions, easily absorbed and utilized by the body.
  2. Vitamins: Meat provides B-complex vitamins like riboflavin, nicotinic acid, and thiamine. Fatty meats like pork are also rich in Vitamins A and D.
  3. Minerals: Meat is abundant in mineral elements like sulfur, calcium, and phosphorus.
  4. Fat: Fat is present within the connective tissues between the fibers. Fatty meats, such as pork, ham, and bacon, have higher fat content and lower protein than lean meat.
  5. Water: The water content varies by meat type but is present in all.

 

Types of Meat from Animals:

  1. Beef (from cow)
  2. Mutton (from sheep)
  3. Lamb (from a young sheep)
  4. Veal (from calf)
  5. Game (from bush animals like rabbits, antelope, deer, birds, etc.)
  6. Pork, ham, bacon (from pig)
  7. Lard (pure white fat from pig)

 

Different Cuts of Meat (from cow):

Head, Neck, Chuck, Rib Roast, Wing-end sirloin, Sirloin or T-Bone Steak, Diamond Bone Steak, Rump Steak, Aitch-Bone, Lap, Brisket, Housekeeper’s Cut, Shoulder’s Ring, Button-end, Shin Beef, Ox Tongue, Oxtail, Round, Leg Beef.

 

Methods of Cooking Meat:

  1. Boiling
  2. Frying
  3. Stewing
  4. Roasting
  5. Broiling
  6. Braising
  7. Steaming

 

Meaning of Offals:

Offals refer to the edible parts of animals’ internal organs, including liver, kidney, tripe, sweetbread, tongue, brain, and lungs. They offer high-quality protein, minerals, and vitamins. Offals are perishable and should be cooked promptly without refrigeration, requiring thorough cleaning and freshness upon purchase.

Related Posts:

Condiments And Seasoning | Herbs, Spices, Food Flavoring & Coloring

Sea Food Cookery

Milk Cookery

Egg Cookery

Poultry Cookery

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top