Understanding cooking beef, lamb and pork and the different cooking methods used Examination and certification available online at www.qsmbeefandlamb.co.uk
Introduction Welcome to the AHDB Beef and Lamb education programme Understanding cooking beef, lamb and pork and the different cooking methods used. Many consumers overcook meat cuts due to a lack of cooking knowledge which results in dissatisfaction in the eating quality. It is up to people who are selling the meat to give accurate cooking information to consumers. If you can do this in a friendly manner without being condescending, the customer will appreciate this and you will be seen as an expert. This course will give you a good understanding on how to cook meat. Once you have successfully passed this course you will be able to advise consumers with confidence on which cooking method is best for meat cuts, the cooking time required and the correct temperatures. You are expected to know the following: Understand the different cooking methods used when cooking meat. To be able to advise consumers on cooking times and temperatures for different cooking methods. To understand the internal temperatures used to cook meat to perfection. Dick van Leeuwen 2
Preparation Before you start cooking meat Take the meat out of the refrigerator and leave it to stand for at least 30 minutes at room temperature, except for minced meat such as burgers, sausages and roasted meat with stuffings. Dry the surface of the meat with absorbent kitchen paper as damp meat will not brown well. Too much liquid reduces the temperature in the pan and this will stew the meat rather than give a crisp, brown finish. Seasoning the meat with salt and pepper is best done after the meat is cooked because salt draws liquid from the meat and wet meat stops the meat from browning well. Also, it is less effective as most of the seasoning is lost to the cooking juices. However, some people season just before or during cooking. 3
Preparation Sealing or browning the meat Vegetable-based oils (such as sunflower, rapeseed, groundnut) will burn at a higher temperature than olive oil so, for sealing and browning the meat, vegetable oil will provide better results. When oil is heated to a very high temperature it will start to smoke as the oil burns and the compounds in the oil start to break down. This gives a bitter aftertaste. To help with browning, the meat can be lightly dusted with flour or caster sugar. However, if the pan is hot enough you should still get good caramelisation without flour or sugar. Browning or sealing meat is very important as it stops any meat juices from escaping which helps to retain the juiciness and succulence. Browning and caramelising are terms that describe the reaction when proteins and sugars come into contact with dry heat (grilling, pan-frying or roasting). The proteins and sugars in the meat undergo a chemical change that produces rich, intense flavours, as well as colour. This is known as the Maillard reaction. To intensify the flavour of braised dishes such as stews and pot roasts, it is best to brown the meat before adding any liquid. For smaller cuts, brown the meat in a frying pan. Heat the pan to medium-high. Lightly oil the bottom of the pan and add the meat. When nicely browned, turn over. Don t overcrowd the pan as this will lower the temperature work in batches. Oil or butter to seal or fry the meat This is down to personal preference as long as you make sure that it is very hot before you add the meat. Ensure the melted butter or margarine is at the correct temperature when half of the initial foam/bubbles have disappeared. With oil, you can achieve a higher temperature than butter or margarine which means that oil can seal/brown the meat quicker. Turn the meat regularly to prevent burning and sticking to the pan. When brown, reduce the temperature to prevent burning. 4
Cooking To prevent burning meat It is important to add the meat to the pan at the correct moment. Too early and the meat won t seal and, too late, and the meat will burn which will leave a bitter taste. When cooking meat Don t use a fork to turn meat over, otherwise valuable meat juices can escape and the meat fibres can become tough. Instead, use tongs. If you don t like visible fat on your meat, only remove this after cooking as this will add to the flavour. Making a nice gravy utilising the meat juices After browning or frying the meat, you can use water, stock, grape juice, beer, cider or wine to make varieties of flavoured gravy. Remove the meat from the pan and, whatever liquid you choose, make sure you don t add it when it is too cold, but heat it slightly and then add it carefully to the side of the pan. Make sure you stir the brown cooking residue from the bottom of the pan as this contains lots of flavour. There are many ways to thicken gravy; this can be done with the addition of a little plain or sauce flour mixed with a little water to form a paste. Stir through the gravy, turn up the heat, stirring all the time and simmer until the gravy starts to thicken. Alternatively, you can add a couple of spoonfuls of gravy granules. 5
Cooking When do we know when the meat is cooked? Although the meat is brown on the surface it does not mean it is cooked on the inside. It is very important never to overcook steaks or joints, as they will become tough and dry. The best and most accurate way to find out if the meat is cooked is to use a temperature probe to measure the internal temperature in the centre of the product. You can also use a fork or kebab skewer to insert into the meat and when the juices run clear the meat is cooked. If the meat juices that escape from the meat are red, then the meat is not cooked. However, if you want your joints or steaks to be medium or rare, this method is not suitable as, in the case of rare meat, the juices will run red. Anything touched by hands or surfaces contains bacteria which need to be killed during the cooking process. Products like mince, burgers, sausages and joints which contains a stuffing in the centre need to be cooked to well done to kill off any bacteria which are introduced during processing. Only whole muscle beef and lamb cuts like joints and steaks can be cooked to medium and rare. Pork should not be cooked rare, but should be medium to well done. The most accurate way to cook meat to perfection is to use a temperature probe to measure the internal temperature in the centre of the product. Internal cooking temperatures Degree of cooking required BEEF Rare Medium Well Done LAMB Medium Well Done PORK Medium Well Done Approximate internal temperature 60 C (140 F) 70 C (160 F) 80 C (175 F) 70-75 C (160-170 F) 75-80 C (170-175 F) 75-80 C (170-175 F) 80-85 C (170-175 F) 6
Cooking Doneness of meat There are three traditionally accepted cooking specifications for steaks. The photographs show what each of these specifications should look like internally. When you finish cooking the meat It is very important to let it rest as it improves the tenderness and juiciness of the meat. After cooking, the proteins relax and the juice travels back to the centre of the meat. Always rest meat before carving: 5-10 minutes for smaller cuts like steaks and 15-25 minutes for large roasting joints or longer by covering the meat loosely with a double-lined piece of aluminum foil. Rare: 2½ minutes per side for a 2cm thick steak Medium: 4 minutes per side for a 2cm thick steak Never overcook steaks or joints, as they will become tough and dry if you do. Well done: 6 minutes per side for a 2cm thick steak 7
Grilling Grilling is a healthier method of cooking as much of the fat drips away during cooking. Frying Frying is to cook by total (deep) or partial (shallow) immersion in fat which is heated to between 145-220 C (300-425 F). Meat is generally shallow fried but it can also be dry-fried or stir-fried. Helpful Tips Preheat the grill on maximum setting for about 3-5 minutes prior to use. Place the grill pan to allow food to cook approximately 5cm away from the heat source. Trim any excess fat from the meat it should not be necessary to add extra fat to meat which is to be grilled. However, it is beneficial to brush some meats like fillet or escalopes with a little oil to keep moist. To prevent the bones on racks or cutlets burning, cover with foil. Gammon steaks may need the fat snipping round the edge to prevent curling during cooking. Some meats are ideal marinated prior to grilling and others, eg spare ribs, may be glazed. Cooking times for grilling can be used as a guide for barbecuing too. 8 Helpful Tips Dry the meat on absorbent kitchen paper prior to cooking to prevent spitting when adding to the pan with oil. When shallow frying, heat the oil on a moderately high setting, add the meat and seal on both sides. Turn the heat down to a moderate setting and cook for the remainder of the cooking time. Unsaturated vegetable oils such as sunflower are ideal. 15ml (1tbsp) should be sufficient for shallow frying. Olive oil may be used to give a distinctive flavour to dishes (however, it cannot be heated to such high temperatures as some oils). A splatter guard is useful for preventing hot oil spitting out of the pan. Drain the meat on kitchen paper prior to serving to remove any excess oil.
Suitable cuts for grilling and frying Beef: Steaks and Paves like: Fillet, Sirloin, Rump, Flat Iron and a variety of Thin Cut or Minute Steaks Burgers Sausages Lamb: Neck Fillet Cutlet and Chops (loin, chump) Steaks (leg, shoulder, loin) Sausages and Burgers Liver and Kidney Pork: Fillet (tenderloin) Chops (Loin, Chump, Spare Rib) Steaks/Escallops (Loin, leg, Shoulder), Belly Slices Sausages and Burgers Bacon and Gammon Steaks Liver, kidney Flat Iron Steak Leg Steaks Chops Sirloin Steak Cutlets Belly Slices Cooking Times Grilling and frying times may vary considerably according to the thickness of the meat and the degree of cooking preferred. Type of meat Approximate thickness Approximate time for each side BEEF Minute Steak 1cm 1 minute Steaks 2cm Rare - 2 ½ minutes Medium - 4 minutes Well done - 6 minutes Steaks 2-3cm Rare - 3-4 minutes Medium - 4-5 minutes Well done - 6-7 minutes Burgers 1-2cm 6-8 minutes LAMB Steaks 1-2cm 4-6 minutes Steaks 2-3cm 6-8 minutes Cutlets 2cm 4-6 minutes Chops 2cm 6-8 minutes Double Loin Chops 2-3cm 8-10 minutes Burgers 1-2cm 6-8 minutes PORK Escalopes 0.5cm 1-2 minutes Fillet Tenderloin 1-1.5cm 2-4 minutes Steaks 1-2cm 6-8 minutes Steaks & Chops 2-3cm 8-10 minutes BACON Streaky/Back 2mm 1-2 minutes Rashers Middle Rashers 2mm 2-3 minutes Bacon Chops 1-2cm 3-4 minutes SAUSAGES Chipolata 2cm 8-10 minutes total Standard 3cm 10-12 minutes total 9
Dry-Frying Dry-frying is a healthier method of frying where only the melted fat from the meat is used. This is ideal for meats such as mince, sausages and bacon. Cooking Times Type of meat Approximate thickness Approximate time for each side BEEF, LAMB OR PORK Mince For 225-450g 4-6 minutes in total Drain off fat and use mince as required BACON Streaky/Back Rashers 2mm 1-2 minutes Middle Rashers 2mm 2-3 minutes SAUSAGES Chipolata 2cm 8-10 minutes total Standard 3cm 10-12 minutes total Helpful Tips Place the meat in a hot frying pan or saucepan. If available, use a non-stick pan as this gives better results. Turn down the heat and cook over a low heat until some fat runs out, increase the heat and fry the meat for the recommended time. Any vegetables, eg Onions can be browned with the meat. After dry-frying, the meat can then be used in the required recipe. Mince can be dry-fried prior to using in the following classic mince dishes such as: Chilli Con Carne, Spaghetti Bolognese, Shepherd s Pie and Curried Mince. Suitable cuts for dry-frying Beef: Mince, Sausages Lamb: Mince, Sausages Pork: Mince, Sausages, Bacon 10
Stir-Frying The Chinese method of stir-frying is an ideal and quick method of cooking meat. Stir-fry strips of meat until brown, add a selection of vegetables, fruit or chopped nuts and an accompanying sauce. The meat should be tender and the vegetables crunchy. Helpful Tips Cut the meat thinly into approximately 1cm strips, cutting across the grain to prevent shrinkage and to help to tenderise and cook the meat quickly. Trim away any excess fat from the meat and dry the meat with absorbent kitchen paper to help to brown the meat and prevent the oil from spitting. Heat 15ml (1tbsp) of oil in a non-stick wok or large frying pan. When the oil is hot, carefully add the meat, a little at a time, to prevent splashing and stir-fry for the recommended time. Then add a selection of vegetables, cut into thin strips or slices, allowing about twice the quantity of vegetables to meat and any other ingredients including liquid/prepared sauce and stir-fry for a further 2 minutes. Suitable cuts for stir-frying Beef: Steaks and Paves like: Fillet, Sirloin, Rump, Flat Iron and a variety of Thin Cut or Minute Steaks Sausages Lamb: Neck Fillet Steaks (leg, shoulder, loin) Sausages Liver and Kidney (offal) Pork: Fillet (tenderloin), Steaks/Escalopes (loin, leg, shoulder) Sausages and Bacon Liver and Kidney (offal) Suggested vegetables suitable for stir-frying Baby sweetcorn Bamboo shoots Beansprouts Broccoli Carrots Celery Courgettes Green beans Leeks Mushrooms Mange tout Peppers Spring onions Water chestnuts 11
Roasting Helpful Tips When buying a roasting joint, allow 100g-175g per person for a boneless joint or 225g-350g per person if the joint contains bone. Roasting meat from frozen is not recommended. Ensure the meat is thoroughly defrosted overnight in the fridge before cooking. Position the joint in the middle shelf of the oven during cooking. Place the joint, uncovered, on a trivet or on a roasting rack in a roasting tin so that the largest cut surfaces are exposed and any fat is on the top this bastes the joint automatically so there is no need to add any extra fat. For covered methods of roasting, eg foil, lidded casserole, allow an extra 5 minutes per 450g in addition to the calculated cooking time. 12 Suitable cuts for roasting Beef: Sirloin, Fore rib, Topside, Thick Flank (top rump) Silverside, Rump, mini joints Lamb: Leg, Shoulder, Loin, Breast, Chops (loin, chump), mini joints Pork: Loin, Leg, Shoulder, Belly, Chops (loin, chump, spare rib), Spare Ribs, Belly Slices If using roasting bags, follow the manufacturer s instructions on the pack. Regularly baste the joint to keep the roast moist and succulent. For good pork crackling, score the rind well. Dry and brush the surface with oil and rub with a little salt. It is also advisable not to baste the joint during cooking. To double-check the degree of cooking, the internal temperature of the meat can be taken. Using a meat thermometer, insert into the centre of the joint or at the thickest point and allow a few seconds for the temperature to stabilise. Always allow roasting joints to rest for 15-25 minutes before carving by covering the meat loosely with aluminum foil followed by a clean towel to stop it from cooling too fast. Cooking Times Degree of cooking required BEEF Rare Medium Well Done LAMB Medium Well Done PORK Medium Well Done Allow approximately 20 minutes per 450g plus 20 minutes 25 minutes per 450g plus 25 minutes 30 minutes per 450g plus 30 minutes 25 minutes per 450g plus 25 minutes 30 minutes per 450g plus 30 minutes 30 minutes per 450g plus 30 minutes 35 minutes per 450g plus 35 minutes Approximate internal temperature 60 C (140 F) 70 C (160 F) 80 C (175 F) 70-75 C (160-170 F) 75-80 C (170-175 F) 75-80 C (170-175 F) 80-85 C (170-175 F) Smaller mini joints weighing less than 500g should be cooked for 40-60 minutes. When roasting small cuts, eg Chops, cover with aluminium foil and roast for 40 minutes to 1 hour and uncover for the last 5-10 minutes to brown. Oven temperature for roasting should be gas mark 4-5 180 C-190 C (350 F-375 F).
Bacon and Gammon Joints Bacon and Gammon joints can be either boiled for the calculated cooking time or boiled for half the time and baked for the remainder. The joint can be served hot or cold. Suitable cuts Gammon, Shoulder, Collar, Back, Middle and Hock joints Cooking Times Method of cooking Boiling Boiling/ Baking Allow approximately 20 minutes per 450g plus 20 minutes As above boil for half the cooking time and bake for half the cooking time Approximate internal temperature 80-85 C (170-175 F) 80-85 C (170-175 F) Helpful Tips Soaking When advised to soak the joint (which reduces the salt level), place in a pan of cold water and bring to the boil. Drain the water away and cover the joint with fresh water for boiling. Boiling Place the prepared joint in a large pan and cover with cold water. Bring to the boil and then reduce the heat, cover the pan and simmer for the calculated cooking time. Keep the pan topped up with boiling water during cooking. Boiling/Baking Calculate the cooking time as for boiling, and boil for half the cooking time. Drain the joint and wrap in foil. Place in a roasting tin and bake at gas mark 4-5 (180 C- 190 C, 350 F-375 F) for the remainder of the cooking time. For fan assisted ovens refer to manufacturer s instructions regarding lowering the temperature and preheating the oven. 13
Stewing, Braising and Casseroling Stewing, braising and casseroling are all moist methods of cooking which are carried out either in the oven or on the hob (or on top of the cooker). The meat is simmered slowly at a low temperature with added liquid and is ideal for tenderising less expensive, tougher cuts of meat. When stewing, braising or casseroling, the oven temperature should be gas mark 3, 170 C (325 F). Helpful Tips Cut the meat into equal size cubes or leave chops and steaks whole. Traditionally, meat can be sprinkled with flour before sealing and browning to help to thicken the sauce. However, for a quick and healthier method, the meat does not need to be sealed. Add vegetables like onions, leeks, carrots, celery, parsley, and herbs and spices like pepper corns, bay leaves, thyme, juniper berries, etc. for extra flavour. It will give a deeper flavour if the vegetable and spices are fried for a short period too. The cooking liquid used can be stock, with wine, cider or ale. Suitable cuts Beef: Stewing steak/dice (shin, neck, ox cheek) Braising steak/dice (chuck, blade steak, brisket, skirt, thick rib) Liver, Kidney Lamb: Chops (loin, chump) Steaks (leg, shoulder) Breast, Neck, Scrag Liver, Kidney Pork: Chops (loin, chump, spare rib) Steaks (leg, shoulder) Belly Liver, Kidney Ensure that the lid fits tightly to prevent the liquid evaporating. It should not be necessary to remove the lid during cooking, except to stir. If it is necessary to thicken the cooking liquid, stir in a little blended corn flour 10-15 minutes before the end of cooking. The longer the meat is simmered the more tender the meat becomes. Toppings can be added to the casserole, eg sliced potatoes, and cooked for about an hour or dumplings can be added 15-20 minutes before the end of cooking. Cooking Times Type of meat Approximate cooking time BEEF Braising Steak 1.5-2.5 hours Stewing Beef 2-3 hours LAMB Chops, Steaks, Cubes, 1-1.5 hours Liver, Kidney Middle Neck Chops, Breast, Scrag PORK Chops, Steaks, Cubes, Liver, Kidney Belly 1.5-2.5 hours 1-1.5 hours 1.5-2.5 hours Pulled Meats This is a method of cooking in which cuts of meat that would otherwise be a tough cut are cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be pulled, or easily broken into individual pieces with two forks. Some meat cuts suitable for this method of cooking include: Beef Brisket, Lamb Shoulder and Pork Shoulder. Pulled beef, lamb and pork have recently become very popular and originate from the USA. You will also find them in a variety of supermarkets in the ready meals section and they come in a variety of different sauces, rubs and glazes to suit all tastes. 14
Pot Roasting Pot roasting is traditionally carried out by firstly browning the joint and then cooking on the hob or in the oven in a lidded vessel. Suitable cuts for grilling Beef: Brisket, Chuck, Silverside, Thick Rib, Beef ribs Lamb: Shoulder, Neck, Breast and Knuckle Pork: Leg, Shoulder, Belly and Collar Cooking Times When pot roasting, the oven temperature should be gas mark 4-5, 180 C-190 C (350 F-375 F). Type of meat Beef Lamb Pork Approximate time 30-40 minutes per 450g plus 30-40 minutes gas mark 4-5 (180 C-190 C, 350 F-375 F) 25-30 minutes per 450g plus 25-30 minutes gas mark 4-5 (180 C-190 C, 350 F-375 F) 30-35 minutes per 450g plus 30-35 minutes gas mark 4-5 (180 C-190 C, 350 F-375 F) Helpful Tips Trim off any excess fat on the joint. Boned and rolled joints are ideal for pot roasting. Heat 15ml (1 tbsp) of oil in a large, heavy-based saucepan, add the joint and brown on all sides. Add the vegetables and brown. If the pan is not big enough, remove the joint for a few minutes whilst browning the vegetables. Transfer the joint and vegetables to an ovenproof casserole dish and add seasoning, herbs and cooking liquid (stock, wine, cider or ale, etc.) and bring to the boil. Cover and continue cooking in a preheated oven at gas mark 4-5 (180 C- 190 C, 350 F-375 F) for the calculated cooking time. It should not be necessary to remove the lid during cooking except to turn the joint. Prior to serving, skim off any fat from the cooking liquid. The liquid might require thickening. Slow Cooker Information Slow cookers are now becoming useful gadgets in the kitchen. They come in a wide variety of sizes to suit all busy households. Food is cooked on one of two settings (HIGH 4-6 hours or LOW 8-10 hours or according to the manufacturer s handbook). Recipes with a sauce or tougher cuts of meat or where long, slow moist cooking is required, are ideal for the slow cooker. If you are short of time, you do not need to brown your meat first in a frying pan before transferring to the slow cooker, especially if you are going to add dark ingredients like ale, or dark stock, as these will add extra flavour and colour. If you want to use a traditional stew/casserole recipe that is normally cooked on a hob or in the oven in a slow cooker, always remember to reduce the original amount of liquid by 50%. This is because slow cookers are completely sealed and do not lose any liquid. 15
The author of this guide, Dick van Leeuwen, would like to thank Denise Spencer-Walker for her assistance in compiling the information contained within it. Agriculture and Horticulture Development Board 2015. No part of this publication may be reproduced in any material form (including by photocopy or storage in any medium by electronic means) or any copy or adaptation stored, published or distributed (by physical, electronic or other means) without the prior permission in writing of the Agriculture and Horticulture Development Board, other than by reproduction in an unmodified form for the sole purpose of use as an information resource when the Agriculture and Horticulture Development Board is clearly acknowledged as the source, or in accordance with the provisions of the Copyright, Designs and Patents Act 1988. All rights reserved. AHDB Beef & Lamb, Stoneleigh Park, Kenilworth,Warwickshire CV8 2TL. AHDB Beef & Lamb is a division of the Agriculture and Horticulture Development Board. ISBN: 978-1-904437-90-7