General Information About Meat

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Meat is one of the most regulated food products in America, with national regulations and laws governing many aspects of it, including butchering, processing, grading, and distribution. By United States Department of Agriculture (USDA) standards, the term “meat” specifies the muscle of cattle, pigs, sheep, and goats, and it is the role of this agency to ensure that all meat from these animals processed for human consumption be safe to eat. However, errors do occur, which makes it important for the consumer and the cook to be vigilant with kitchen sanitation.