Archive for January, 2016

Understanding Meats: Why Red Meat is Red and Why White Meat is White

Animal muscle turns to meat after slaughtering. Meat is surrounded by a layer of connective tissues, consisting almost entirely protein collagen. Meat tissues are composed of three main factors, water, protein (connective tissue) and fat. Carbohydrate also appears in meat as it gives the browning effect of meat when cooked. Without this carbohydrate, the desirable flavor and appearance of browned meat would not be achieved.

Meat are mainly referred as red or dark and white meat. Red or dark meat is mainly made up of muscles with fibers that are called slow fibers. These muscles are used for extended periods of activity, such as standing or walking and need a consistent energy source. The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder or darker, the meat is. Red meat is red because the muscle fibers that make up the bulk of the meat contain a high content of myoglobin, which are colored red. Myoglobin, a protein similar to hemoglobin in red blood cells, acts as a store for oxygen within the muscle fibers.

White meat is made up of muscles with fibers that are called fast fibers. Fast fibers muscles are used for quick bursts of activity, such as fleeing from danger. These muscles get energy from glycogen, which is also stored in the muscles. White meat as in fish has a translucent “glassy” quality when it is raw. Animal such as calf and pigs are also categorized as white meat. Veal meat is white because it is slaughtered after the calf been milk fed, approximately up to one year old. Pigs are lazy animal; they are not as active as cows, so their body contains more fat than any other animal. White meat is white because there is less usage in the muscle. Myoglobin content is low in these muscles. This is why chicken breast, pork and veal are slightly pink or white, before or after cooked. Fish is white because it lives in water and does not need to support its own body weight. Basically, there are no myoglobins in these muscles.

The difference between meat and fish muscle tissue is that there is no tough connective tissue between the muscles and bones.

Cows and pigs are both sources of dark meat, though pig is often called “the other white meat.” Pigs muscles do contain myoglobin, but the concentration is not as heavy as it is in beef. Chickens have a mixture of both dark and white meat, and fish is mainly white meat. Chicken spend a lot of time walking around and standing. Their thigh and leg muscles are used constantly, so the meat from these parts is slightly darker than its breast. Since they rarely fly, and then only for very short distances, the meat that comes from the breast and wings is white. In contrast, wild birds such as ducks fly a lot; the meat from their breasts and wings is dark. Same goes with their legs, as they use them for swimming.

Cows spend a lot of time standing, walking and so their muscles are constantly being used. Therefore, beef has a fairly high concentration of myoglobin and is dark red. Pigs also can spend quite a bit of time standing and roaming around. The pink color of pork is due to myoglobin, but because the animals used for pork and veal are young and small, their muscles are less developed and do less work. Therefore, pigs and calf have a lower concentration of myoglobin in their muscles than cows. The only similarity between these four animals is that they are mammals on land. Fish float in water and do not need constant muscle energy to support their skeletons. Most fish meat is white, with some red meat around the fins and tail, which is used for swimming. The pink colored of some fish, such as wild salmon and trout, is due to astaxanthin, a naturally occurring pigment in the crustaceans they eat. Fish such as sharks and tuna has a dark or red flesh because it contains more myoglobin as they are fast swimmers and a

migratory fish.

Juiciness and tenderness are two very important factors when it comes to meat quality. Both factors are influenced by the cut of meat and how long the meat is cooked. The more a muscle is used, the stronger and therefore tougher, the cut of meat will be. In contrast, the longer meat is cooked, the more liquid it loses and the tougher it becomes. Factors that also influence tenderness and juiciness are: The animal’s age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts and to a small degree, brining.

Collagen is a long, stiff protein that is the most prevalent protein in mammals. It’s made up of three separate molecules composed of amino acid chains, twisted around each other, something like the way fibers are twisted around each other to form a rope. This structure is what makes the collagen so strong; this strength is also what makes it more difficult to break down. The more collagen there is in a piece of meat, the tougher it is to cut and to chew. Skin is mostly collagen, as are the tendons that connect muscles to bones. For cuts that are high in collagen, cooking with methods that use slow, moist heat, such as stewing or braising, are the best. Collagen is soluble in water and when it is cooked slowly with moist heat, it becomes gelatin.

Collagen can be less tough by slicing up the meat into smaller pieces, which makes the fiber smaller and easier to break apart. Weight-bearing muscles and muscles that are constantly used contain higher amounts of collagen than muscles that aren’t used for support or aren’t used as frequently. Cows and pigs have higher amounts of collagen in the legs, chest, and rump. Pork is generally more tender than beef, because pigs are usually slaughtered at a younger age than cows and so their muscles are less developed and have less collagen than those of cows.

Fish muscles are quite different from those in mammals. Fish float in water and so don’t need muscle to support their weight. Their muscle fiber are very short called myotomes and are held together by connective tissue called myocammata, which is much more delicate than collagen and breaks down much more easily when cooked. The only muscles that most fish use extensively are around the tail and fins (areas that aren’t eaten as often by humans), which are used for constant cruising around in the water. Once caught, (dead) fish are stored in an ice room with standing temperature of 1-3°C.

Farouk Othman
http://www.articlesbase.com/home-improvement-articles/understanding-meats-why-red-meat-is-red-and-why-white-meat-is-white-63616.html

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Posted by mark - January 31, 2016 at 4:00 am

Categories: Cooking Quality Meats   Tags:

Can Meat be a Health Hazard

Authors note: This article is intended for those who currently consume commercially raised meat (that includes chicken, fish, lamb, pork, beef…) and processed meat products.

Picture this: you are standing at the shelf of your local supermarket looking at the chickens and thinking “which one shall I buy?”. Does it really make a difference? You could buy two of those normal chickens for the same price as that free range organic one? In the following article I wish to outline some reasons as to why I recommend paying extra for a higher quality and ethical product.

Commercial Meat – a health hazard

Not all meat you buy is the same. Commercial meat production has sadly through greed and corruption turned a healthy product into a health hazard. Not to mention an animal welfare disgrace. This is far from an exaggeration. Commercial animals are kept in confined, cramped pens, given growth hormones to speed their delivery to the abattoir, antibiotics to stop the spread of disease from their conditions, and even fed products like genetically modified soy (mostly grown in Brazil at the expense of the Amazon rainforest) that given to humans in light of current research is very dangerous to health!

Antibiotics everywhere

Each year, in the U.S. alone farmers dump over 9 million pounds of antibiotics into the food and water supply of farm animals. This however is not intended to primarily fight or prevent disease but to fatten up livestock, which is sadly a side effect of the antibiotics (1). Grains (often contaminated with fungus or fungicides) are also used to fatten up livestock at the expense of the traditional and healthy grass feed.

Processed meats and cancer

A recent report from the Journal of the National Cancer Institute on the dangers of eating processed meats (including bacon, sausage, hot dogs, salami, ham, and smoked or cured meat) concluded that by adding 1 ounce of processed meat to your daily diet elevates your stomach cancer risks by as much as 38 %. The review looked at 40 years worth of studies on the relationship between these meats and stomach cancer (cited in www.mercola.com)

What about those dangerous saturated fats you ask?

Here are some “interesting” facts:

– Between 1910 and 1970: animal fat consumption decreased from 83% to 62%

– Butter consumption decreased from 18 pounds to 4 pounds per year

– Margarine, shortening and refined oils consumption increased 400%

– Today, CHD (Coronary Heart Disease) causes at least 40% of all U.S. deaths (2)

– The fatty acids found in arterial clogs are mostly unsaturated (74%) of which 41% are polyunsaturated (3)

Could nature has designed a product like breast milk with so many saturated fats like butyric, caproic, caprylic, capric, lauric, myristic, palmitic and stearic acids? Breast milk is the source of nourishment to ensure the growth, development and survival of children. Do you see the discrepancy in that? Unfortunately all the studies that point to saturated fat as the culprit put deadly man-made trans fatty acids in the mix.

To learn more on the truth of saturated fats and the real killer trans fatty acids I recommend you read my previous article “Fat facts: good guys or bad guys”. (2)

I hope this article has given you a strong enough reason to believe that paying extra as often as possible for a healthy, ethical, free range, hormone free and unprocessed meat product is really worth it.

Finally check out this short cartoon parody based on the Matrix Movies to see the truth behind commercial meat production: www.meatrix.com.

Your 3D Coach

Craig Burton

References

1 Wolcott, W. The metabolic typing diet, 2000, Broadway books.

2 Burton , C., Fat Facts – Good Guys or Bad Guys?, www.3dpts.com

3 Lancet, 1994, 344:1195

Craig Burton
http://www.articlesbase.com/health-articles/can-meat-be-a-health-hazard-211009.html

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Posted by mark - January 28, 2016 at 2:25 am

Categories: Quality Pork   Tags: , , , , , ,

Beef Ribs

Beef Ribs and Roasted Potatoes.

MAKE SURE YOU WATCH IN “HIGH QUALITY”…ITS DIRECTLY BELOW THE VIDEO.

Duration : 0:10:27

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Posted by mark - January 21, 2016 at 12:16 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , ,

Quail, Veal Chops, Bread Pudding

Sweet and Sour Quail Peruvian

Style — Chef Stan Frankenthaler,

East Coast Grill, Boston MA

Veal Chops — Chef Gerard Crozier,

Crozier’s, New Orleans LA

Bread Pudding — Chef Richard Chamberlain,

Chamberlain’s Prime Chop House, Dallas TX

www.greatchefs.com

Duration : 0:22:30

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Posted by mark - January 19, 2016 at 11:19 pm

Categories: Prime Veal   Tags:

Enjoying A Variety Of Fish And Meats With A Cold Smoker

Smoking meats and fish is a way of cooking that has been around for generations, yet few people know how to cook in this manner or how tasty it can be to use this method of cooking. When fish or meat is smoked, the flavors from the wood or wood chips used blends with the meat, creating a wonderful and unique aroma and taste. This fashion of cooking is popular in many European countries, yet there are many smoking enthusiasts in the United States that enjoy this type of cooking as well. There are many types of smokers available, such as propane, gas, and electric, yet a cold smoker is a bit more uncommon than other varieties.

How To Cook With A Cold Smoker

When using the cold-smoker method of smoking fish and other meats, the temperature one uses is far lower than the hot-smoker method. Fish is most often used with this type of smoking, and should be frozen prior to the process in order to kill any susceptible parasites within the fish. The fish must stay in a brine solution for a longer period of time as well, and the cooking time is much longer than with the hot-smoker method. Often, a cold smoker cooks very slowly, from one to five days, depending on the amount of fish that is in the smoker itself. Different kinds of fish can be placed within the cold smoker, most often salmon or cod. Herring can also be used, as well as eels. This is a popular item in European countries, but generally not as well accepted in the U.S.

A homemade cold smoker can be built using a refrigerator, yet it is usually more time consuming than it is worth, and there are many quality brands available on the market. When cooking fish in this way, the fish can last for many months in the refrigerator, whereas using the hot smoker method, the fish spoil in just a few days. If one desires to preserve their meats or fish, a cold smoker is the better option. Wood chips or powder is used in the cold smoker as well. Choosing between a cold or hot smoker is solely based on individual preference and needs, yet both should provide delicious and satisfactory results to the avid meat or fish lover for years to come.

Ann Marier
http://www.articlesbase.com/advice-articles/enjoying-a-variety-of-fish-and-meats-with-a-cold-smoker-123359.html

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Posted by mark - January 13, 2016 at 8:54 pm

Categories: Cooking Quality Meats   Tags:

Cats – Bustopher Jones [with lyrics]

Cats
Bustopher Jones
with lyrics

Bustopher Jones is not skin and bones
In fact, he’s remarkably fat
He doesn’t haunt pubs – he has eight or nine clubs
For he’s the St. James’s Street Cat!

He’s the cat we all greet as he walks down the street
In his coat of fastidious black
No commonplace mousers have such well-cut trousers
Or such an impeccable back

In the whole of St. James’s the smartest of names is
The name of this Brummel of cats
And we’re all of us proud to be nodded or bowed to
By Bustopher Jones in white spats

In the whole of St. James’s the smartest of names is
The name of this Brummel of cats
And we’re all of us proud to be nodded or bowed to
By Bustopher Jones in white spats

In the whole of St. James’s the smartest of names is
The name of this Brummel of cats
And we’re all of us proud to be nodded or bowed to
By Bustopher Jones in white spats

My visits are occasional to the Senior Educational
And it is against the rules
For any one cat to belong both to that
And the Joint Superior Schools
For a similar reason when game is in season
I’m found not at Fox’s but Blimp’s
I am frequently seen at the gay Stage and Screen
Which is famous for winkles and shrimps

In the season of venison I give my ben’son
To the Pothunter’s succulent bones
And just before noon’s not a moment too soon
To drop in for a drink at the Drones
When I’m seen in a hurry there’s probably curry
At the Siamese or at the Glutton
If I look full of gloom then I’ve lunched at the Tomb
On cabbage, rice pudding and mutton

In the whole of St. James’s is the smartest of names is
The name of this Brummel of cats
And we’re all of us proud to be nodded or bowed to
By Bustopher Jones in white
Bustopher Jones in white
Bustopher Jones in white spats

So, much in this way passes Bustopher’s day
At one club or another he’s found
It can be no surprise that under our eyes
He has grown unmistakably round
He’s a twenty-five pounder, or I am a bounder
And he’s putting on weight everyday

But I’m so well preserved because I’ve observed
All my life a routine, and I’d say
I am still in the prime, I shall last out my time
That’s the word from the stoutest of cats

It must and it shall be spring in Pall Mall
While Bustopher Jones wears white
Bustopher Jones wears white spats!

Habe keinerlei Recht an diesem Song, dies ist auschließlich aus Spaß entstanden und alle Rechte den Uhrhebern vorbehalten.

Duration : 0:4:21

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Posted by mark - January 11, 2016 at 8:25 pm

Categories: Prime Mutton   Tags:

Tuff or chewe meat is it, raw over cook or just bad quality?

I hear chef Ramsay say it is chewe becuase it over cook, can that be or just not cook good.

I can take a cheap and tough cut of meat and cook it so it comes out tender. I can take a good and expensive cut of meat and turn it into shoe leather. There’s so many things to take into account. If I have a roast, I let it come up to room temp on the counter before cooking. I also let meat "rest" for about 15-20 minutes before serving. It gives it time to settle so that when it’s sliced, or cut into, all the juices don’t drain out from the meat leaving it dry. It’s a matter of knowing what cut of meat needs to be cooked in which manner for the best and most tender results. As for the "Chef," he is a pompous one IMO. You don’t see him eating cheap now do you?

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Posted by mark - January 10, 2016 at 6:28 pm

Categories: Cooking Quality Meats   Tags:

The WCRF says that ham can cause bowel cancer, does this apply to premium hams?

The WCRF (World Cancer Research Fund) has released a report saying that eating ham can cause bowel cancer. I’m wondering, does this just refer to cheap "processed" ham made from reconstituted meats, or does it also refer to premium hams such as serrano, parma, or any quality cooked/sliced ham?

It refer’s to Red meats and processed meats which are suppose to be responsible for causing Bowel cancer over long periods of time,
Hope this helps

Premium hams are also a risk if eaten in large amounts over prolonged periods

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Posted by mark - January 9, 2016 at 6:03 pm

Categories: Cooking Quality Meats   Tags:

Edwards Meats Wheatridge, Colorado

Edwards Meats Wheatridge, Colorado a Full Service Family run Meat Market with personalized service. For over 45 years and three generations Edwards meats has been a staple for the community. U.S.D.A. prime and choice aged beef, pork, poultry, fresh seafood, buffalo, elk, venison and a large variety of sausages are just a few of the selections available besides fresh produce and a lunch deli made to your liking. Just off 1-70 & Ward if you haven’t been you better get there. It’s worth the trip. www.edwards-meats.com

Duration : 0:0:58

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Posted by mark - January 7, 2016 at 5:16 pm

Categories: Prime Veal   Tags: , , , , , , , , , , , , , , ,

Beef Tenderloin Recipes

Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.

Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.

What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.

The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive.

Beef Tenderloin with Marsala and Shallot Pan Jus

2 beef tenderloin steaks
Sea salt
Fresh cracked pepper

Sauce:
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

To finish:
1 small shallot, minced and set aside
1 tablespoon butter, set aside

Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.

Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.

Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.

Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.

Enjoy!

Duration : 0:3:17

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Posted by mark - January 5, 2016 at 4:50 pm

Categories: Prime Beef   Tags: , , , , , , , , , , , , , , , , , , , ,

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