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Meat

Meat is the major source of protein in the American diet, so it is important to know how to choose it and cook it properly. It is true that chicken, fish, and vegetable main courses are served more frequently now than in the past, but we are still a nation of meat eaters. And while beef, lamb, pork, and veal all have different flavors, they are prepared in similar ways. No matter what kind of meat you cook, however, remember that it is usually the cut that dictates the cooking method.

Buying Meat

All meat in the U.S. is inspected by the United States Department of Agriculture to ensure that it is safe to eat and free of disease, although some diseases, such as E. coli and salmonella, cannot be detected by the naked eye.

Grading, unlike inspection, is a voluntary procedure, and the grade given to any particular piece of meat reflects its tenderness. In other words, the higher the grade, the more tender the meat. There are different criteria for grading beef, lamb, and veal. In general, meat is graded according to age (the older the animal, the tougher the flesh) and the amount of marbling (streaks or flecks of fat within the flesh). The internal fat melts during the cooking process, moistening and flavoring the meat. The external fat that surrounds meat, such as chops or steaks, can be trimmed away, reducing the amount of fat consumed.

The meat available to consumers is graded prime, choice, and select or good. Lesser grades, such as standard, commercial, utility, cutter, and canner are processed into such products as canned meats, soups, hot dogs, and dog food. Beef has the largest number of grading levels because the degree of ten

derness varies so much from cut to cut. Lamb is also graded but veal only occasionally. Pork is rarely graded because only the highest grade is sold to consumers. If a meat label contains a term you are unfamiliar with, ask the butcher for its equivalent USDA grade. Prime meat is found only at the best butchers. Even then, some cuts may have to be ordered ahead of time. One good bit of advice: Always buy the highest grade of meat you can afford.

Because the cut of meat is directly related to its tenderness, it helps to understand the primal cuts. These cuts are the large sections of the carcass that are sold to wholesalers, which in turn are sold to retail butchers. The butcher then separates each primal cut into steaks, chops, roasts, and so on. While the primal cuts for beef, veal, lamb, and pork are somewhat different, there are similarities. In general, the less exercise a muscle gets, the tendered it will be. Muscles along the back (the rib, loin, and sirloin) are the tenderest. Cuts from the arm or leg (the round, chuck, rump, and ham) and the underside (the flank, brisket, and belly) are tougher. These tougher cuts also have a high proportion of chewy tendons, gristle, and sinew, which are mainly collagen, a protein that softens with slow, moist cooking.

Beyond USDA inspections and voluntary grading, a consumer has other choices when buying meat. Some are based on religious considerations. Kosher meat is processed according to Jewish dietary laws. Only certain cuts of meat from certain animals can be consumed, and the animal must be specially bled. The kosher stamp is a guarantee of freshness, since the meat must be eaten within seventy-two hours of slaughter. Because it is not aged, however, kosher meat is not especially tender or flavorful. Muslim communities have Halal butchers, who butcher beef, goat, and lamb (never pork) according to Islamic law, which determines how the animal is killed and how the carcass is bled. Halal meat is no more than two days old and is never frozen.

Some consumers are understandably concerned about the possibility of residual chemicals or drugs in their meat and prefer meat raised in a manner that supports the environment. The USDA regularly tests for chemical and drug contamination, and it reports that violations are rare. Health food stores and some supermarkets sell meat labeled natural or organic. Natural meat has been processed without artificial color, flavor, or preservatives. Under this definition, however, just about any fresh meat is natural. The term organic is not recognized by the USDA, but some states, such as California, have passed laws that define organic meat as that from animals raised without antibiotics, pesticides, or steroids and in a way that will minimally affect the environment. And though they are not regulated by law, national organic food associations exist, and many producers follow their standards, as indicated by an association stamp on meat packaging.

When shopping, look for evenly colored meat with creamy white fat. When buying chops or steaks, make sure the external fat has been well trimmed. Also check that the bones are cut cleanly with no obvious splintering. Keep in mind that vacuum-packed meat has a longer shelf life, and always note the sell-by date on the label.

If a recipe calls for a cut to be prepared in an unfamiliar manner, such as butter flied, boned, or frenched, just ask the butcher to do it for you. But because supermarket butchers are often less skilled than private butchers, it is worth your while to find the best butcher in your area for any special needs.

As for how much to serve, for boneless cuts and ground meat, figure on 4 to 5 ounces per serving. For cuts with some bone, such as chops, allow 5 to 8 ounces, and for bony cuts, such as ribs, allow 12 to 16 ounces per serving.

In supermarkets, you will also find a large selection of cured beef and pork products, from sausages and hams to cold cuts. During the curing process, the meat is salted, which draws out the juices that would otherwise cause it to spoil. Salt also inhibits bacteria growth and seasons the meat.

Storing Meat

Cooking Techniques of Meat

Broiling and Grilling

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This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.