Structure of Meat (Junior Cert Home Economics): Flashcards
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Practise the cards
14 cards from this deck
3 components meat is made of
3 components meat is made of
Muscle fibres, connective tissue, fat
What determines meat toughness/tenderness
What determines meat toughness/tenderness
Muscle fibres, connective tissue, and fat
Where tough meat comes from
Where tough meat comes from
Older animals or active parts (leg/neck)
Best cooking methods for tough meat
Best cooking methods for tough meat
Slow & moist: braising or stewing
Where tender meat comes from
Where tender meat comes from
Younger animals or less active areas
Types of meat that are tender
Types of meat that are tender
Poultry, game, and offal
Best cooking methods for tender meat
Best cooking methods for tender meat
Fast & dry: frying or barbecuing
Chuck beef cut - best use
Chuck beef cut - best use
Slow cooking, like stews
Short Loin & Sirloin beef - use
Short Loin & Sirloin beef - use
Steaks
Shank beef cut - best use
Shank beef cut - best use
Soups and stews (very tough)
Rack of lamb - characteristics
Rack of lamb - characteristics
Contains tender rib chops, often roasted
Leg of lamb - best use
Leg of lamb - best use
Roasting (large cut)
Pork shoulder - best use
Pork shoulder - best use
Slow-cooked, great for pulled pork
Pork belly - uses
Pork belly - uses
Bacon or slow-roasted