Meat

Purchasing

Make sure you purchase from processing plants inspected by the USDA, the inspected meat will be stamped. Pick meats that can balance the food cost and labor cost of a restaurant. Choose the right form or cut of meats. Here are some guidelines to purchasing meat: fabrication reduces meat cost, high-quality frozen meat is not that different from fresh meat, get meat with a less fat content, consider the equipment for meat, check out the competition. Before accepting any meat inspect the color, texture,odor, and packaging of the meat.

Storing

After the meat has been delivered store immediately in its own storage unit or in the coldest part of the cooler. Hold fresh meat at an internal temperature of 41℉ or lower. Make sures frozen meat is stored where it will stay frozen and when storing ready-to-eat food store it below that meat. Follow FIFO method.

Fabrication

An operation can save money by buying fabricated meat since it reduces the cost. So some operations buy fabricated forms to control the cost of high-priced pieces.

Dry-Heat Cooking

Utilizes direct or indirect heat to cook food by heating the fat or air that surrounds it; includes broiling, grilling, roasting, baking, sauteing, pan-frying, stir-frying

Dry-Heat Cooking with Fat and Oil

Sauteed meat that is prepared with a sauce while the food is cooking. The sauce is an important element because it adds the new flavor when the food flavor is lost. Adding flour makes it moist and maintain the meat browning.

Moist-Heat Cooking

Requires the use of water, liquid or steam to transfer heat to food by using convection heat transfer. Examples of moist-heat cooking includes simmering, poaching and shallow poaching, blanching, steaming.

Doneness

There are different types of ways to cook your meat for it to be cooked. Your meat can be rare, medium rare, medium, or well done. Rare - the item has to be seared on both sides, meat offers no resistance when pressed, cut meat is red to almost blue in color, and it is warm all the way through. Medium rare - cook the meat until drops of blood rise to the upper surface, turn and brown on each side, when pressed the meat should have a spongy feel, and colors should be bright pink to red when cut. Medium - turn meat when drops of juice are visible on surface, brown other side until meat resists when pressed, when cut the meat should be pink in the center. Well done - turn meat when drops of juice are clearly visible on surface, cook until firm to the touch, heat fully penetrates to the center of the meat, when cut there should be no trace of pink.

RECIPES:

Ingredients:

1 (14 ounce) can beef broth

2 tablespoons liquid smoke flavoring (not concentrated), or to taste

1/4 cup Worcestershire sauce

2 tablespoons garlic salt

2 tablespoons onion powder

1 (5 pound) beef brisket

3 tablespoons bottled minced garlic

1 tablespoon liquid smoke flavoring (not concentrated), or to taste

1 tablespoon Worcestershire sauce

1 (12 ounce) can beer

1 onion, cut into rings

Procedure:

1. Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated.

2. Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer.

3. Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade.

4. Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

DRY HEAT COOKING METHOD

Baking

CUTS OF MEAT = BRISKET

Ingredients:

1 cup unsweetened pineapple juice

2/3 cup dry white wine or chicken broth

2 tablespoons brown sugar

1 garlic clove, minced

1/2 teaspoon dried rosemary, crushed

4 bone-in center-cut pork loin chops (3/4 inch thick and 7 ounces each)

Directions:

1. In a large bowl, combine the first five ingredients; stir until sugar is dissolved. Pour 1-1/2 cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving. Yield: 4 servings.

Moist heat cooking method

Grilling

Cuts of meat= bone-in -center-cut

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