Meat

Meat is made up of fibres that are bound together by connected tissue.  Elastin and Collagen are primary connective tissues found in meat, the first is yellow in colour and the second is white.  The Yellow Elastin is what needs to be removed before cooking as (unlike collagen which breaks down during cooking in to gelatine when cooked slowly), elastin is quite tough, heat resistant and does not soften during cooking so if you leave it on then your meat will be chewy/rubbery.

Collagen vs Elastin

 

Tissue	Appearance	Cooking behaviour	Culinary value
Collagen	White to translucent membranes; found around muscles and in connective sheaths	Breaks down into gelatine with slow, moist cooking (braising, stewing, low-and-slow)	Adds body, richness, and tenderness to sauces and braises
Elastin	Yellow, rubbery bands or membranes; common in well-exercised muscles	Heat-resistant; does not soften with cooking, remains chewy	Little culinary benefit; usually trimmed off before cooking

Meat Preservation
Freezing

Lamb freezes quite well and can mostly be frozen without it affecting the quality of the meat, however freezing beef does affect its quality.  The reason being is the differences in fat composition, muscle fiber structure and water content. Lamb’s higher intramuscular fat and finer muscle fibres help it retain flavour and texture after freezing, while beef’s leaner cuts are more prone to moisture loss and textural changes during thawing.

As with most ingredients Fresh is Best.  In a restaurant I would expect the meat to be at its peak quality so I would be disappointed to find that they were using frozen beef, however at home that's a different matter and when joints of beef are on offer at the supermarkets I'll always grab a couple of extra ones to put in my freezer!

Canning

Corned Beef and Ham (Spam etc) are two common examples of meats that are often canned.

Salting

Salting preserves meat by drawing out water (dehydration) and lowering water activity, which prevents bacteria and other microbes from growing. It also changes the protein structure, making the meat less hospitable to spoilage organisms.

Method	Mechanism	Shelf-life impact	Flavour effect
Salting	Dehydration via osmosis and reduced water activity (aw) inhibiting microbial growth	Weeks to months (depends on salt level and drying)	Savoury, cured taste; firmer texture
Smoking	Mild heat plus antimicrobial smoke compounds; partial drying	Weeks (often combined with salting)	Distinct smoky flavour; deeper colour
Drying	Moisture removal reducing aw below microbial thresholds	Months (if sufficiently dried and stored well)	Concentrated, often chewy; intensified meatiness
Refrigeration	Low temperature slows microbial and enzymatic activity	Days to weeks (short-term storage)	Minimal flavour change; fresh profile retained

Cooking

Collagen

As we know, it's the collagen found in meat is what makes it chewy so to be able to eat/enjoy meat you need to do something to soften the collagen and this is normally done by cooking but it can be done by mincing it such as in steak tartare.

As meat is cooked, the collagen protein coagulates (coagulation is the process where proteins change from a liquid or semi‑liquid state into a solid or firmer texture when exposed to heat, acid, salt, or mechanical action).

At 77°C the coagulation process is complete and the protein will start to go very hard making the meat touch and inedible.

Tenderness and Flavour

When it comes to cooking meat, tenderness and flavour is the name of the game and this equates to time and temperature.  Different meats have different levels of collagen etc. in them so you have to choose the correct cooking method, time and temperature to obtain the optimum tenderness and flavour.

Searing

Searing meat (such as steak) in hot fat before cooking seals in the juices.  No, no it doesn't.  What it actually does is create a nice crisp edge to the meat which is done for added texture and flavour from the caramelisation that can occur from sealing.

Fibrous Proteins

When heated, fibrous proteins (such as collagen, myosin and actin) that are found in meat contract and when they do so they squeeze some of the juices out.  The longer the meat is cooked, the more juices are squeezed out which compromises the flavour.

Prime Cuts of Meat

Prime cuts of meat such as tenderloin/fillet, ribeye, striploin/sirloin, t‑bone/porterhouse, rump (UK) tend to have small amounts of collagen so only require a small amount of cooking to make them nice and tender.

Cooking Methods

Cooking method	How it cooks	What it does to food	Best for
Braising	Partially submerged in liquid, cooked covered at low temperature	Slowly breaks down collagen into gelatine, keeping meat moist and tender while building rich sauce.	Tough cuts (brisket, chuck, shoulder, shanks), chicken thighs, hearty vegetables.
Stewing	Small pieces fully submerged in liquid, cooked covered at low heat	Tenderises smaller pieces quickly, creates a brothier, more liquid dish.	Beef stew, casseroles, curries, chicken pieces, mixed veg
Frying	Cooks food in hot fat (shallow or deep) at high temperatures	Rapidly browns and crisps the surface, can dry food if overcooked.	Chips, breaded foods, fish, fritters, eggs, fast‑cooking cuts.
Roasting	Dry heat in the oven, usually uncovered, with hot air circulating.	Browns and crisps the exterior, renders fat, concentrates flavour.	Joints of meat, whole chickens, root veg, potatoes
Baking	Dry heat in the oven used for batters, doughs, and delicate dishes.	Sets structure as starches gelatinise and proteins coagulate, gives even cooking.	Bread, cakes, biscuits, pastries, traybakes, some casseroles.
Grilling (UK) / Broiling (US)	Direct radiant heat from above or below at very high temperature.	Creates char and grill marks, deep browning and smoky flavour, can dry lean cuts quickly.	Steaks, burgers, chops, kebabs, fish fillets, sliced veg.
Slow cooking	Very low temperature over many hours in a slow cooker or low oven.	Gently breaks down collagen, gives fall‑apart tenderness and deep flavour, very forgiving.	Brisket, pork shoulder, lamb shanks, stews, curries, pulled meats.
Pressure cooking	Sealed pot cooks under pressure, raising the boiling point of water.	Dramatically speeds up cooking, softens tough cuts and pulses while retaining moisture.	Tough cuts, beans, lentils, stews, stocks, braise‑style dishes in less time.

The Maillard Reaction

The Maillard reaction is the browning process that makes cooked food taste amazing.

More scientifically it is a chemical reaction between amino acids (proteins) and reducing sugars that occurs when food is heated, producing the browning, aromas, and deep flavours we associate with cooked food.

It’s responsible for the golden crust on bread, the sear on a steak, the colour of roasted coffee, and the flavour of toasted marshmallows.

The reaction typically accelerates around 140-165°C and it's the temperature where browning really kicks in.

What it does to food:

• Creates thousands of new flavour compounds
• Produces rich aromas
• Gives food its brown colour (melanoidins)
• Adds complexity, savouriness, and depth

Everyday examples

• Seared steaks
• Toasted bread
• Roasted coffee
• Fried dumplings
• Biscuits and cookies
• Chips and roast potatoes