Meat

Meat











Aging Meats

When animals are slaughtered their muscles are soft and flabby. Within 6 to 24 hours rigor mortis sets in, causing the muscles to contract and stiffen. Rigor mortis dissipates within 48 to 72 hours under refrigerated conditions. All meats should be allowed to rest, or age, long enough for rigor mortis to dissipate completely. 'Meats that have not been aged long enough for rigor mortis to dissipate, or that have been frozen during this period, are known as "green Meat
 They will be very tough and flavorless.
Typically, initial aging respface while the meat is being transported from the slaughterhouse to the supplier or food service operation. Beef and lamb are sometimes aged for longer periods to increase their tenderness and flavor characteristics. Pork is not aged further because its high fat content turns ran¬cid easily, and veal does not have enough fat to protect it during an extended aging period.


WetAging

Wet aging is the process of storing vacuum packaged meats under refrigeration for up to six weeks. This allows natural enzymes and microorganisms’ time 'to break down connective tissue, which tenderizes and flavors the meat. As this chemical process takes place, the meat develops an unpleasant odor that is released when the package is opened and dissipates in a few minutes.

Dry Aging

Dry aging is the process of hanging fresh meats in an environment of controlled temperature, humidity and air flow for up to six weeks. This allows enzymes and microorganisms to break down connective tissues. Dry aging is actually the beginning of the natural decomposition process. Dry aged meats can lose from 5% to 20% of their weight through moisture evaporation. They can also develop mold, which adds flavor but must be trimmed off later. Moisture loss combined with additional trimming can substantially increase the cost of dry aged meats. Dry aged meats are generally available only through smaller distributors and specialty butchers.

PURCHASING AND Storing Meats
Several factors determine the cuts of meat your food service operation should use:
1. Menu-The menu identifies the types of cooking methods used. If meats are to be broiled, grilled, roasted, sautéed or fried, more tender cuts should be used. If they are to be stewed or braised, flavorful cuts with more connective tissue can be used.

2. Menu price-Cost constraints may prevent an operation from using the best-quality meats available. Generally, the more tender the meat, the more expensive it is. But the most expensive cuts are not always the best choice for a particular cooking method.


LAMB
Lamb comes from animals that are six months to one year old, hopefully on the younger end of the scale. Baby lamb is three to four months old. Lamb over one year old is called mutton. What used to be called spring lamb really doesn't exist anymore. The term used to refer to animals born from March through October. Now that breeding techniques have changed, "spring lamb" is not used.

Lamb consists of five distinct cuts:
the shoulder,
the rib,
the loin,
the leg, and
The shank/breast.

The first four ribs are included in the shoulder; the next eight are in 'the rib
section, and the last rib is part of the loin. The best lamb is a light red meat, not dark red like beef, the latter indicating an older animal. Lamb is a fatty animal and is best purchased as young as possible. A leg of lamb should weigh under 5 pounds - anything larger is from an older, and therefore undesirable, animal.
Shoulder: This cut is good for stew - it has great flavor but needs to be cooked slow and long due to the muscle development. The shoulder can also be boned, stuffed, rolled, and then roasted. Shoulder chops also come from this cut.
Rib: This is the area of the animal just behind the shoulder and is the source for a rack of lamb. A rack consists of eight ribs on either side still attached to the spine. When cut into individual chops, they are referred to as rib