Meat
Meat Types and Characteristics
- Beef is known for its richness and hearty flavour. It can be slow-cooked, stewed, pan-fried or roasted. Key cuts include sirloin, rib-eye, brisket, and mince.
- Pork offers a sweet flavour, and it's versatile. It can be roasted, pan-fried, stir-fried, or grilled. Key cuts include chops, belly, tenderloin, and ham.
- Lamb has a gamey and unique flavour. It's perfect for roasting, grilling, and casseroling. Key cuts include leg, shoulder, rack, and shanks.
- Chicken is lean meat with a mild, adaptable flavour. It can be roasted, baked, fried, or grilled. The most common cuts include breast, wings, thighs, and drumsticks.
Meat Cooking Techniques
- Roasting involves cooking meat slowly in an oven. A meat thermometer is essential for roasting to achieve the desired level of doneness.
- Grilling requires high, direct heat. You need to regularly turn the meat to avoid overcooking or burning it.
- Stewing means to slow-cook meats in liquid. It’s ideal for tougher cuts as the slow cooking process tenderises the meat.
- Sautéing or Pan-Frying involves cooking meat on a high heat for a short time. Ideal for thinner, tender cuts of meat. Using a preheated pan is crucial.
Meat Doneness Levels
- Rare – mostly red centre and slightly brown towards the outer part.
- Medium rare – a ring of brown on the outside, pink towards the centre.
- Medium – mostly pink and firm to the touch.
- Medium well – thin line of pink in the centre.
- Well-done – entirely brown or grey throughout.
Safety and Hygiene in Meat Preparation
- Always ensure your workspace is clean before and after meat preparation.
- Prevent cross-contamination by using different chopping boards and knives for meat and other foods.
- Use a meat thermometer to ensure meat reaches a safe internal temperature.
- Remember to chill leftovers immediately.
Understanding Quality and Sustainability
- Familiarise yourself with organically reared animals - these meats tend to have a better taste and texture, free from hormones or unnatural feedstuff.
- Support locally sourced meats to minimise food mileage.
- Understand the concept of nose-to-tail eating to minimise waste and broaden your skill range.
- Be aware of seasonality in meat production, which can affect the quality of the meat.