Understanding Different Cuts Across Every Animal
Learn how an animal's muscles become our food, and discover the universal principles that determine meat's tenderness, flavor, and cooking properties. This knowledge will transform how you select and cook any cut of meat.
Introduction
Learning Objectives
1Master how muscle composition, activity level, and connective tissue affect meat's properties and cooking behavior.
2Learn to assess meat quality by understanding the role of fat, muscle structure, and aging.
3Grasp the patterns that exist across all types of meat, enabling you to understand unfamiliar cuts by identifying their location on the animal and predicting their characteristics.
Table of Contents
Related Lessons
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