" MEATS & GAME"

Meat is muscle tissue. It is the flesh of domestic animals (cattle, hogs,
and lambs) and of wild game animals (such as deer). As a cook, chef, or
food service operator, you will spend more of your time and money on
meats than on any other food.
It is important, then, to understand meats thoroughly in order to
cook them well and profitably. Why are some meats tender and some
tough? How can you tell one cut from another when there are so many?
How do you determine the best way to cook each cut?
In order to answer questions like these, it is helpful to start at the
most basic level of composition and structure. We then proceed to
discuss grading and inspection, basic cuts, and appropriate cooking and
storage methods.