Understanding Meats and 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. In addition, we discuss the characteristics of variety meats and of popular game meats. Only then can we best approach the individual cooking methods and recipes presented in the following chapters.