Chapter 13 Principles of Meat Cookery

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

On CookingA Textbook of

Culinary FundamentalsFourth Edition

Chapter 13

Principles of Meat Cookery

Sarah R. Labenskyand

Alan M. Hause



Figure 13.1 Muscle tissue.



Figure 13.2 Crosscut of a bundle of muscle fibers.



Figure 13.3 USDA inspection stamp for whole carcasses.



Figure 13.4 USDA inspection stamp for fabricated or processed meats.



Figure 13.5 Quality grade stamp for USDA prime.



Figure 13.6 Quality grades of beef—no roll (top), Choice and Prime (bottom).



Figure 13.7 USDA yield grade stamp.



Aging MeatsWet-Aged New York Strip



Aging MeatsDry-Aged Beef Short Loin



The Radula Symbol



Figure 13.8 Meat damaged by freezer burn - freezer-burned Bottom Sirloin Butt Tri Tip.



Figure 13.8 (continued) Meat damaged by freezer burn - fresh Bottom Sirloin Butt Tri Tip.



Preparing MeatsLoin of veal tied for roasting.



Preparing MeatsBarding a Pheasant.



Preparing MeatsLarding Meat.



Figure 13.9 Degrees of doneness: Meat cooked rare, medium rare, medium, and medium well.



Recipe 13.1Procedure for Broiling or Grilling Meats

1 Brushing the lamb chops with oil.




2 Placing the lamb chops on the grill.




3 Rotating the lamb chops 90 degrees to create crosshatch marks.




4 Turning the chops over to finish them on the other side.



Figure 13.10 Proper placement of an instant-read thermometer.



Recipe 13.2Procedure for Roasting Meats

1 Draining off the excess fat.




2 Caramelizing the mirepoix.




3 Deglazing the pan with brown stock.




4 Simmering the jus, reducing it slightly and allowing the mirepoix to release its flavors.




5 Straining the jus through a china cap and cheesecloth.



Carving RoastsCarving pork tenderloin against the grain.



Procedure for Carving Prime Rib1 Remove the netting, cap fat and chine bones.



Procedure for Carving Prime Rib2 Trimming the excess fat from the eye muscle.



Procedure for Carving Prime Rib3 Slicing the rib in long, smooth strikes, the first cut (end cut) without a rib bone, the

second cut with a rib bone, the third without, and so on.



Procedure for Carving Prime Rib on the Slicer1 When producing large quantities of prime rib, it is often more practical to slice it on a slicing machine. Following the steps illustrated above, remove the netting, cap fat and chine bone; trim excess fat from the eye muscle. Then use a long slicer and completely remove the rib eye from the rib bones, being careful to stay as close as possible to the

bones to avoid wasting any meat.



Procedure for Carving Prime Rib on the Slicer2 After placing the rib on the slicing machine, set the machine to the desired thickness.

The blade will have to be adjusted often because a roast’s thickness fluctuates.



Procedure for Carving a Steamship Round of Beef1 After setting the roast on the cutting board with the exposed femur bone (large end of the roast) down and the tibia (shank bone) or “handle” up, trim the excess interior fat to

expose the lean meat.



Procedure for Carving a Steamship Round of Beef2 Begin cutting with a horizontal cut toward the shank bone, then make vertical cuts to

release the slices of beef.



Procedure for Carving a Steamship Round of Beef3 Keeping the exposed surface as level as possible, continue carving, turning the roast as

necessary to access all sides.



Procedure for Carving a Leg of Lamb1 Holding the shank bone firmly, cut toward the bone.



Procedure for Carving a Leg of Lamb2 Cutting parallel to the shank bone to remove the slices.



Procedure for Carving a Leg of Lamb3 Rotating the leg as needed to access the meat on all sides.



Recipe 13.3Procedure for Preparing a Sauce in the Sauté Pan

1 Adding the veal scallops to the pan. Note the relationship of scallops to pan size.




2 Adding the chopped shallots to the pan and sautéing them.



Recipe 13.3Procedure for Preparing a Sauce in the Sauté Pan3 Deglazing the pan with white wine and lemon juice.




4 Adding the brown veal stock and reducing by half.



Recipe 13.3Procedure for Preparing a Sauce in the Sauté Pan5 Swirling in the butter and adjusting the seasonings.



Recipe 13.4Procedure for Pan-Frying Meats

1 Adding the breaded cutlets to the hot pan. Note the amount of oil in the pan.




2 Turning the cutlets to brown on the second side.




3 Melting the butter in a separate pan until it foams.



Recipe 13.4Procedure for Pan-Frying Meats4 Pouring the butter over the cutlet.



Recipe 13.5Procedure for Simmering Meats

1 Placing the corned beef and sachet in an appropriate pot and covering with stock.



Recipe 13.5Procedure for Simmering Meats

2 Presenting the carved beef with vegetable garnish.



Recipe 13.6Procedure for Braising Meats

1 Browning the brisket.



Recipe 13.6Procedure for Braising Meats2 Sautéing the onions and garlic



Recipe 13.6Procedure for Braising Meats

3 Basting the brisket. Note the proper amount of cooking liquid.



Recipe 13.7Procedure for Stewing Meats—Brown Stews

1 Browning the beef.




2 Sautéing the garlic and onions until slightly browned.




3 Adding flour and making roux.




4 Adding the red wine and beef stock.




5 Adding the tomato purée and sachet.




6 Degreasing the stew.

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Chapter 13 Principles of Meat Cookery