This is part one of five in our series on meat:
- Meat 101: Meat Basics (current page)
- Stay tuned for more posts in this series!
Health Disclaimer: Health and related lifestyle choices (including diets and dietary needs) are extremely individualistic. Please consult with your doctor before making any lifestyle changes.
Eating meat has been a long-standing tradition across many cultures throughout the world. From our hunter-gatherer days to the present, people across different regions and cultures have developed their own traditions for preparing and consuming meat.
Our goal in this blog series is to provide basic information about the different parts and cuts of meat, relevant terms, and animal-specific details so that you feel more confident when selecting meat at your local butcher shop or grocery store.
Parts & Pieces
There are many uses for all parts of an animal which are in turn used for different cuisines. Not all cultures will use every part of an animal, however, a surprising amount of the animal can be used.
Muscles
Muscle tissue is what most people envision when they think of meat. It provides protein and iron and contains all nine essential amino acids that the body needs but cannot produce on its own.
Generally speaking, the more work a muscle does, the tougher the meat will be. Therefore, muscles that are used less tend to be softer, more tender cuts of meat. We’ll cover this in more detail in future posts about specific animals.
Examples of Muscles Cuts: steak, sirloin, round, chuck, and brisket
Organs
In addition to their high protein content, organ meats are nutrient-rich and can contain many vitamins and minerals. The specific nutrients and amounts vary depending on the organ.
Organ consumption tends to be more regional and culturally based in comparison to eating muscle tissue.
Examples of Organs: heart, liver, and tongue
Bone
Bones and marrow have many culinary uses. Marrow can be eaten directly, while bones are commonly simmered in liquid to add flavor, gelatin, and small amounts of minerals. Broth and stock made from bones can then be used in soups, sauces, and other recipes.
Examples of Cuts with Bones: T-bone steak, ribs, porterhouse, soup bones, and marrow bones
Fat
The amount of fatty tissue in meat varies widely by animal species, breed, diet, and cut. For example, grass-fed cattle generally produce leaner meat, while grain-finished cattle tend to produce meat with more fat and marbling.
Fat contributes richness, juiciness, and flavor. As it renders during cooking, it can help keep a cut moist and flavorful.
The term marbling refers to the small white flecks or streaks of fat within muscle tissue. Particularly in beef, greater marbling is commonly associated with increased juiciness and flavor and is one factor used in determining USDA quality grades. However, individual preferences vary, and marbling is not the only measure of meat quality.
Identifying Fat: At colder temperatures and room temperature, fat is solidified, white in color, and oily to the touch; when heated, fat will melt and turn into an oily clear liquid that floats on top of water and other juices.
Connective Tissues
Connective tissue surrounds muscle fibers and connects muscles to bones and other structures. Cuts from heavily used muscles generally contain more connective tissue and tend to be tougher.
Some connective tissue is trimmed away, while collagen-rich cuts such as chuck and brisket benefit from slow cooking. Collagen gradually softens and turns into gelatin when cooked with moisture. Elastin, however, does not break down as readily and tends to remain chewy.
The term gristle is commonly used to describe tough cartilage or connective tissue. It may resemble fat, but unlike fat, it does not melt during cooking.
Examples of Connective Tissues: tendons, ligaments, cartilage, and the tissues surrounding and connecting muscles
Whole Cuts, Minimally Processed Meats, & Processed Meats
All meat undergoes some degree of processing before it reaches the consumer. Butchering divides a carcass into usable portions, while cutting, grinding, or mincing changes the meat’s size and form without fundamentally altering the product.
Whole cuts and ground meats are generally considered minimally processed when they contain no added ingredients. However, some raw meat products may contain water, seasonings, tenderizing solutions, or other ingredients. Consumers should check the label rather than assume every raw product contains only meat.
Examples of whole or minimally processed meats include:
- Steaks and other whole cuts
- Organ meats such as liver and heart
- Ground meat without added ingredients
Processed meats have been transformed through salting, curing, fermenting, smoking, or other methods used to enhance flavor or preservation. Some are sold ready to eat, while others require cooking.
Common examples include:
- Sausage and lunch/deli meats
- Corned beef
- Ham and bacon
- Jerky
- Hot dogs
- Canned meats and meat sauces
These categories are useful general descriptions, but product packaging may not explicitly identify a meat as processed or indicate how extensively it has been processed. Meat products containing added ingredients will generally list those ingredients on the label. Reading the product name and ingredient list is the best way to understand how a packaged meat product has been prepared.
Health research often distinguishes between unprocessed red meat and processed meat, so understanding these terms can also help consumers interpret nutrition information. Ingredients and processing methods vary considerably between products, and consumers can use the label to make choices that fit their individual dietary needs.
Raw meat is available from local butcher shops, grocery-store meat departments, and freezer sections. Properly frozen meat can retain excellent quality, especially when frozen soon after processing. Refrigerated meat has a shorter storage window, so check the packaging, product date, and storage instructions when deciding when to use or freeze it.
Go to part two: Milk 102: Pasteurization & Homogenization ➡️