On Cooking

A Textbook of
Culinary Fundamentals
Fourth Edition

Sarah R. Labensky
and
Alan M. Hause

Chapter 13

Principles of Meat Cookery

Labensky, et al. © 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.1 Muscle tissue.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.2 Crosscut of a bundle of muscle fibers.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.3 USDA inspection stamp for whole carcasses.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.4 USDA inspection stamp for fabricated or processed meats.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.5 Quality grade stamp for USDA prime.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.6 Quality grades of beef—no roll (top), Choice and Prime (bottom).
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.7 USDA yield grade stamp.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Aging Meats
Wet-Aged New York Strip
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Aging Meats
Dry-Aged Beef Short Loin
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 The Radula Symbol
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.8 Meat damaged by freezer burn - freezer-burned Bottom Sirloin Butt Tri
Tip.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.8 (continued) Meat damaged by freezer burn - fresh Bottom Sirloin Butt
Tri Tip.
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Preparing Meats
Loin of veal tied for roasting.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Preparing Meats
Barding a Pheasant.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Preparing Meats
Larding Meat.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.9 Degrees of doneness: Meat cooked rare, medium rare, medium, and
medium well.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.1
Procedure for Broiling or Grilling Meats
1 Brushing the lamb chops with oil.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.1
Procedure for Broiling or Grilling Meats
2 Placing the lamb chops on the grill.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.1
Procedure for Broiling or Grilling Meats
3 Rotating the lamb chops 90 degrees to create crosshatch marks.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.1
Procedure for Broiling or Grilling Meats
4 Turning the chops over to finish them on the other side.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Figure 13.10 Proper placement of an instant-read thermometer.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.2
Procedure for Roasting Meats
1 Draining off the excess fat.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.2
Procedure for Roasting Meats
2 Caramelizing the mirepoix.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.2
Procedure for Roasting Meats
3 Deglazing the pan with brown stock.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.2
Procedure for Roasting Meats
4 Simmering the jus, reducing it slightly and allowing the mirepoix to release its flavors.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.2
Procedure for Roasting Meats
5 Straining the jus through a china cap and cheesecloth.
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Carving Roasts
Carving pork tenderloin against the grain.
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving Prime Rib
1 Remove the netting, cap fat and chine bones.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving Prime Rib
2 Trimming the excess fat from the eye muscle.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving Prime Rib
3 Slicing the rib in long, smooth strikes, the first cut (end cut) without a rib bone, the
second cut with a rib bone, the third without, and so on.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving Prime Rib on the Slicer
1 When producing large quantities of prime rib, it is often more practical to slice it on a
slicing machine. Following the steps illustrated above, remove the netting, cap fat and
chine bone; trim excess fat from the eye muscle. Then use a long slicer and completely
remove the rib eye from the rib bones, being careful to stay as close as possible to the
bones to avoid wasting any meat.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving Prime Rib on the Slicer
2 After placing the rib on the slicing machine, set the machine to the desired thickness.
The blade will have to be adjusted often because a roast’s thickness fluctuates.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving a Steamship Round of Beef
1 After setting the roast on the cutting board with the exposed femur bone (large end of
the roast) down and the tibia (shank bone) or “handle” up, trim the excess interior fat to
expose the lean meat.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving a Steamship Round of Beef
2 Begin cutting with a horizontal cut toward the shank bone, then make vertical cuts to
release the slices of beef.
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving a Steamship Round of Beef
3 Keeping the exposed surface as level as possible, continue carving, turning the roast as
necessary to access all sides.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving a Leg of Lamb
1 Holding the shank bone firmly, cut toward the bone.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving a Leg of Lamb
2 Cutting parallel to the shank bone to remove the slices.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Procedure for Carving a Leg of Lamb
3 Rotating the leg as needed to access the meat on all sides.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.3
Procedure for Preparing a Sauce in the Sauté Pan
1 Adding the veal scallops to the pan. Note the relationship of scallops to pan size.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.3
Procedure for Preparing a Sauce in the Sauté Pan
2 Adding the chopped shallots to the pan and sautéing them.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.3
Procedure for Preparing a Sauce in the Sauté Pan
3 Deglazing the pan with white wine and lemon juice.
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.3
Procedure for Preparing a Sauce in the Sauté Pan
4 Adding the brown veal stock and reducing by half.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.3
Procedure for Preparing a Sauce in the Sauté Pan
5 Swirling in the butter and adjusting the seasonings.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.4
Procedure for Pan-Frying Meats
1 Adding the breaded cutlets to the hot pan. Note the amount of oil in the pan.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.4
Procedure for Pan-Frying Meats
2 Turning the cutlets to brown on the second side.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.4
Procedure for Pan-Frying Meats
3 Melting the butter in a separate pan until it foams.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.4
Procedure for Pan-Frying Meats
4 Pouring the butter over the cutlet.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.5
Procedure for Simmering Meats
1 Placing the corned beef and sachet in an appropriate pot and covering with stock.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.5
Procedure for Simmering Meats
2 Presenting the carved beef with vegetable garnish.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.6
Procedure for Braising Meats
1 Browning the brisket.
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.6
Procedure for Braising Meats
2 Sautéing the onions and garlic
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.6
Procedure for Braising Meats
3 Basting the brisket. Note the proper amount of cooking liquid.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.7
Procedure for Stewing Meats—Brown Stews
1 Browning the beef.
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.7
Procedure for Stewing Meats—Brown Stews
2 Sautéing the garlic and onions until slightly browned.
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.7
Procedure for Stewing Meats—Brown Stews
3 Adding flour and making roux.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.7
Procedure for Stewing Meats—Brown Stews
4 Adding the red wine and beef stock.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.7
Procedure for Stewing Meats—Brown Stews
5 Adding the tomato purée and sachet.
Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
 Recipe 13.7
Procedure for Stewing Meats—Brown Stews
6 Degreasing the stew.
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On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved