Both the conditions preceding slaughter and the handling of the carcass immediately afterward affect the tenderness of the meat. If the animal is under stress from fear, fasting, temperature extremes, or exercising, its muscle cells may be deprived of oxygen. Read more »

Tender meat generally is preferred by consumers, but just because meat is given a top quality grade does not guarantee its tenderness. The only real test is how easily the meat gives way to the teeth. Extreme variations of tenderness exist in beef, even within different areas of a single meat cut, but overall, natural meat tenderness is due to factors such as the cut, age, and fat content. Read more »

The grading of meat is not under government mandate or control, but is a strictly voluntary procedure that the meat packer or distributor may have done under contract with the USDA. For purposes of grading, a cut is made between the twelfth and thirteenth rib in order to expose the rib muscle. Read more »

To ensure that consumers are purchasing meat that is safe, federal laws require the inspection of animal carcasses. In addition to this mandatory inspection for safety, meat may also be assigned yield grades and the later quality grades to assist consumers in selection. Meat processors submit to the grading system voluntarily. Read more »

Meat consists of water, protein, and fat, with a few minerals and some B vitamins. It contains trace amounts, if any, of carbohydrate (liver is the highest source), no fiber, and no vitamin C. Meat is about 75 percent water, and most of this water is found in the muscle cells. Read more »

Bone. Bones are used as landmarks for identifying the various meat cuts from carcass. When buying meat, keep in mind that bone weighs more than meat and that the higher the proportion of bone to meat, the less the meat yield and the more the cost of the edible portion. Read more »

Adipose tissue is, simply, fat, which serves as insulation under the skin (subcutaneous) and as padding in the abdominal cavity for sensitive internal organs. This fat when it appears on the outside of meat is known as cover fat, and is generally trimmed to a minimum before cooking. Fat found within muscles is called intramuscular fat or marbling. Read more »

Meat Connective Tissue

Connective tissue is a part of ligaments and tendons, and it also acts as the “glue” that holds muscle cells together. It is composed primarily of a mixture of proteins and mucopolysaccharides (a type of polysaccharide). The most abundant protein in connective tissue is collagen. Read more »

Structure of Meat

Meats are composed of a combination of water, muscle, connective tissue, adipose (fatty) tissue, and often bone. The proportions of these elements vary according to the animal and the part of its anatomy represented by the cut of meat. Read more »

Lamb and Mutton

Lamb and mutton are the meat of sheep. The primary difference between the two is the age of the animal from which they come: in general, lamb comes from sheep less than 14 months old, and mutton from those over 14 months. Further confirmation of whether one is dealing with lamb or mutton may be found in where the lower leg of a carcass will snap. Read more »