Structure of Meat (Junior Cert Home Economics): Revision Notes

Structure of Meat

• What is Meat Made of?
  • Meat consists of muscle fibres, connective tissue, and fat.
  • These components determine how tough or tender the meat is.
• Tough Meat:
  • Usually found in carcase meat (e.g., beef or lamb).
  • Comes from older animals or active parts of the animal, like the leg or neck.
  • Has more connective tissue, making it chewy.
  • Best cooking methods: Slow and moist, such as braising or stewing.

• Tender Meat:
  • Comes from younger animals (like veal and lamb) or less active areas of the animal.
  • Poultry, game, and most offal (internal organs) are also tender.
  • Best cooking methods: Fast and dry methods, like frying or barbecuing.

Cuts of Meat

Different animals provide different cuts, each with its own uses. Here are some common cuts from cows, sheep, and pigs.

Cuts of Beef (Cow)

• Chuck: Good for slow cooking, like stews.
• Rib: Often used for roasting.
• Short Loin and Sirloin: Popular cuts for steaks.
• Flank: Tougher cut, good for slow cooking.
• Round: Lean and often used for roasting.
• Shank: Best for soups and stews as it's very tough.

Cuts of Lamb (Sheep)

• Shoulder: Can be slow-cooked for tenderness.
• Rack: Contains tender rib chops, often roasted.
• Loin: Used for chops or roasting.
• Leg: Large cut, great for roasting.
• Breast: Often used in stews or slow-cooked dishes.

Cuts of Pork (Pig)

• Loin: Common for chops or roasting.
• Leg: Can be roasted or made into ham.
• Shoulder: Often slow-cooked, great for pulled pork.
• Belly: Used for bacon or slow-roasted.
• Trotter: Lower part of the leg, used in soups or stocks.