In the kitchen, too, meat is a significant topic that requires mastery. To better understand the proper handling, one must first grasp the theory. Not every cut of meat is suitable for every cooking method, and the various types of meat have their differences and characteristics that must be considered during preparation.
In this chapter, we want to delve into the theory of meat before putting this knowledge into practice. How does each piece of meat’s muscle and fat content influence it? What makes meat tender or tougher, and where does its color come from? How can one identify fresh or properly aged meat? What is the most suitable cooking method for a particular cut of meat? We need to acquire all this knowledge as chefs to select the right piece of meat for the right cooking method, ultimately presenting the best result to the guest.
Meat in history
Since the beginning of our history, humans have been consuming meat. The earliest hunters and gatherers used fire to roast the animals they hunted, making them more digestible.
