In focus

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MEAT
Meat forms the centerpiece of most traditional cooking. Understanding
its structure and composition helps you make the most of your cut. KNOW YOUR MEAT
The components of different meats—the
As varied as meats can appear, they are be conserved to keep cooked meat juicy. relative proportions of fat to muscle, the
quantity of connective tissue, and the type
all made of the same three tissues: muscle, fat, Connective tissue forms sheathes around
of muscle in the cut—determine their
and connective tissue. The varying proportions muscle fibers and connects muscles to bone— ratios of fat and protein. All meats are great
of these tissues and the type of muscle tissue it slowly breaks down during cooking, sources of protein; here we compare them.
The Science of Meat and Poultry

in the cut determine the flavor and texture of imparting rich flavor to meat dishes. However,
a piece of meat, and therefore its best culinary at higher temperatures, connective tissue
purpose. Muscle, which powers movement in shrinks and squeezes moisture out of the meat. WHITE MEAT
the living animal, is red or pink in color and Fat is chewy and bland uncooked, but imparts
makes up the bulk of most cuts of meat. It is huge amounts of flavor when the fat cells burst Chicken
open during cooking. Pale-colored chicken
70 to 85 percent water—moisture that needs to
meat is not high in fat,
so it has a dry mouthfeel
if overcooked. Cooking
it in a sauce can help
FAT: ME DIU M
to introduce moisture.
P ROTE IN: HIGH
SCIE NCE COOKING
Duck
CO N NE CTI VE TI SSU E L O N G , S L O W C O O K IN G
Rich, dark duck meat
IS M A DE OF PROTEI N S T R A N S F O R M S C O N N E C T IV E
has a thick layer of
TH AT SOF TE N AND BR E AK T IS S U E IN T O V E LV E T Y
fat under the skin.
D OW N WHE N HE ATE D G E L AT IN , G IV IN G M E AT
Roasting, frying, or
TO 126 °F (52°C). IT S S U C C U L E N C E .
grilling works best;
prick or score the skin
FAT: ME DIU M
first to help the fat melt.
CONNECTIVE TISSUE P ROTE IN : ME DIU M
Tough connective tissue joins
muscle fibers together, and Turkey
connects muscle to the bone. With lots of muscle
and little fat, white
Bone-in cuts turkey meat is good
In this T-bone steak, a section of for stir-frying and
bone divides the lean fillet meat grilling. The dark
from the higher-fat sirloin, offering leg meat contains
a range of textures. more connective
tissue and can
FAT: L OW
be stewed.
P ROTE I N: HIGH