A. Mastering Meat

Meat is the edible part of an animal. Although countless factors (where an animal lived, what it ate, how it was slaughtered, its grade, and its cut) influence the characteristics of a piece of meat, at a structural level, the quality of any meat depends on the balance of three components: protein, water, and fat. The amount of each and its properties determine whether a meat is flavorful or bland, tender or tough, moist or dry.