Meat.

Question 1

What is meat?

Answer 1

Meat is classified as the muscle tissue of dead animals and birds.

Question 2

What are the four main meat sources and give three examples of all four?

Answer 2

• Animals: pork (pigs), beef (cattle), lamb (sheep).
• Poultry: chicken, turkey, duck, goose.
• Game: feathered or furred; venison, rabbit, pheasant.
• Offal: liver, tongue, tripe, kidney, heart, brain, trotters.

Question 3

What is meat composed of and what effect does this have on the meat?

Answer 3

Meat is composed of muscles that are made up of long slender fibers. The size of these fibers affects the tenderness of cooked meat.

Question 4

What is the effect of slender, small fibers and large, long fibers and give an example of each?

Answer 4

Slender, small fibers - tender meat e.g. fillet.
Large, long fibers - tough meat e.g. oxtail.