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| MeatsMeat The edible flesh of an animal, especially a mammal or bird. The texture of meat not only depends upon the method of cooking, but also on the structure of the muscles that make up the joint or cut. If the muscle fibres are coarse with a high amount of connective tissue, then the cooked meat will be tougher than that of fine grained lean meat. The younger the animal the finer and more tender the resulting meat will be, resulting in a more delicate flavour and easier cut; as an animal matures the muscles are exercised so the meat will be tougher to cut and chew.  The most tender cuts of meat are obtained from the parts of the animal that receive little exercise; the fillet for example, which runs along the back of the animal and undergoes little work, is extremely tender. By contrast the neck, shoulder, chest and legs of an animal are constantly being exercised as the animal walks and grazes, resulting in relatively tough meat from these areas. The general conditions in which animals live can greatly affect the quality of meat, type of feed and exercise are important factors in determining the flavour and texture of meat. It is important to appreciate that a lower quality cut such as stewing steak from a high quality animal will, if cooked correctly, taste delicious; but that an expensive cut such as rump steak, from a poor quality animal, will be tasteless and tough. Organically reared meat does tend to be of a higher quality, with a more distinct flavour and delicate texture. Meat is certainly a case of you get what you pay for. Carcasses tend to be hung at a temperature of 2°C/35°F, at this temperature the meat will be tenderised by the natural enzymes present in the animal, breaking down the proteins and structure of the muscle tissue, while bacteria responsible for spoilage remain inactive. Prime quality beef must contain a certain amount of connective tissue to provide flavour, tenderness and succulence when cooked and eaten.  The marbling appearance of fat, etc, is an easy way to assess the quality of raw meat, a lack of marbling means that the meat is inferior and will be tougher and require a longer cooking time. Less expensive cuts of meat containing a small proportion of fat and connective tissue, such as those around the forelegs, are suitable for slow cooking methods using little amounts of liquid, for example braising or pot-roasting. The cheapest cuts contain a high proportion of connective tissue, such as the neck, shin or beast, should be stewed in a liquid for a long time in order to break down the fibres. Meats are marinated to both impart flavour and soften texture. A marinade is a blend of acidic ingredients such as lemon juice or wine, together with aromatics such as onions, garlic, herbs or peppercorns blended with oil. The acids soften the proteins on the surface of the meat, breaking down the fibres and so tenderising the cut. Herbs and spices are used to add flavour, but should be used in moderation so as not to overpower the natural flavours of the meat. The marinade should cover the meat, and be placed in a container and refrigerated. The longer the meat is left the more pronounced the effect and breakdown the flavour, but tender cuts of meat such as fillet steak or chicken breast, should not be marinated for longer than a couple of hours, any longer could overpower the meat and breakdown the structure of the meat, giving a pasty texture. Tougher cuts of meat, such as chuck steak or shoulder, may be marinated for upto two or three days in a refrigerator. Marinades are frequently used as a base for sauces, or for basting roasting meats, but should be cooked thoroughly in order to destroy any bacteria as a result of contact with raw meat.
 The method of cooking applied to meat is probably the most important factor affecting the quality and tenderness of the finished dish. The cooking method should be selected to suit the particular cut of meat, taking into account the coarseness of muscle fibres and the quality and distribution of fat and connective tissue. The choice of cut largely determines its quality, with the most expensive tender cuts that contain little fat or connective tissue, obtained mainly from the rear of the animal, and are best suited to grilling, pan-frying and roasting. Tender cuts are cooked until pink in the centre so that the fibres are only slightly affected by any heat, remaining soft and moist. When tender meat is cooked thoroughly through to the middle it becomes hard, tough and dry as the muscle fibres shrink in the heat, squeezing out the juices. For this reason it is impossible to grill a steak that is both well done and tender. Tender cuts are best eaten pink while tougher cuts, containing a higher amount of connective tissue and fat, must be cooked for longer and at lower temperatures. Gentle prolonged cooking in a liquid causes the protein in the connective tissue to be broken down into gelatine, a soft textured substance that becomes a liquid when heated. This action, along with the breakdown of collagen in the muscle fibres, causes the meat to fall apart. As a result of the disintegration of the proteins in the meat and the formation of gelatine, tough meat becomes moist and tender. Meat is also a word used to describe the edible part of a fruit or nut within a shell or rind.
 Meat & Marinating Marinades are a blend of herbs, condiments, acids and oils used to impart flavour and improve the flavour of meat, poultry and game prior to cooking. Oil and lemon juice combine well with assorted herbs for an infinitely variable marinade. A dry red or white wine may be substituted for the lemon, as could wine or cider vinegar to provide a versatile marinade for meat, poultry, fish or vegetables. A basic recipe is: 4 tablespoons of olive oil, 4 tablespoons of wine vinegar, 1 clove of garlic, 1 tablespoon of fresh basil, 1 tablespoon fresh tarragon and ½ teaspoon of ground black peppercorns. Peel the garlic and chop together with the herbs, blend with the remaining ingredients. Use as required. See also under ‘satay marinade’, ‘soy marinade’, ‘tandoori marinade’ and ‘yoghurt marinade’. Derived from The Italian word marinare meaning ‘pickle in brine’.
Meats are marinated to both impart flavour and soften texture. A marinade is a blend of acidic ingredients such as lemon juice or wine, together with aromatics such as onions, garlic, herbs or peppercorns blended with oil. The acids soften the proteins on the surface of the meat, breaking down the fibres and so tenderising the cut. Herbs and spices are used to add flavour, but should be used in moderation so as not to overpower the natural flavours of the meat. The marinade should cover the meat, and be placed in a container and refrigerated. The longer the meat is left the more pronounced the effect and breakdown the flavour, but tender cuts of meat such as fillet steak or chicken breast, should not be marinated for longer than a couple of hours, any longer could overpower the meat and breakdown the structure of the meat, giving a pasty texture. Tougher cuts of meat, such as chuck steak or shoulder, may be marinated for upto two or three days in a refrigerator. Marinades are frequently used as a base for sauces, or for basting roasting meats, but should be cooked thoroughly in order to destroy any bacteria as a result of contact with raw meat.
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