Apr. 12, 2022

Purchasing Meat & Game

What is Meat?

Basically, meat is muscle tissue. It is the flesh of domestic, wild, and game animals. Example inculding cattle, hogs, lamb, deer, rabit, duck,...

What is the Composition & Structure of meat?

You might think meat has tons of protein within it. It's true, but believe it or not, most of a piece of meat is water (75%). The last 25% goes to fat (marbling) and protein (coagulation).

The "Shrinkage" Concept

That might sound crazy but we all have an underlying conscious somewhere in our minds that think about the "shrinkage" or the "cooking loss" when cooking a piece of meat. Just imagine the difference between size of a fresh piece of striploin steak you bought from a grocery vs. after it was cooked. The loss from cooking was actually the water that got evaporated from the heat.

The Rib-Eye cut Explanation

Speaking from a human bone structure, the rib-eye is placed at the back of our cow. Usually, the muscle part that do more excercise makes the meat tougher. Therefore, the ribs and loins are much more tender than other parts of the cattle such as shoulders, legs is because they don't utilize the back much to do excercise.

Tender cuts vs. Tougher cuts

For tender cuts of a cow, or in other word, steak cuts, in order to make the most of it due to "cooking loss", high and dry cooking method like grilling or pan searing at medium rare would be perfect. Here's why. Remember of the composition of a piece of meat? Well dry-high heat method would works best because they require less cooking time, and therefore, hold more juices in the meat. That's why steaks are so JUICY!!
Having said that, tougher cuts of meat such as the shank or the brisket need a moist or longer cooking methods such as braising or stewing. As a result, the process will break down the connective tissue, and therefore deliver a much more tender texture. At the same time, the size of the meat will shrink much more due to the long cooking time in high heat.