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

Lamb and Mutton

Lamb is meat from a sheep that is less than one years old and anything over one year is called mutton.  Lamb is a lot more tender than mutton.

Meat	Recommended internal temperature
Beef	rare 52 °C, medium 57 °C, well done 62 °C
Duck	pink 57 °C; well done 62 °C
Lamb	pink 57 °C, well done 62 °C
Pork	73 °C
Turkey/chicken	77 °C
Veal	62 °C

Lamb Joints Cooking Methods

Lamb Joint	Best Cooking Methods	Typical Uses / Notes
Shoulder	Slow roasting, braising, stewing	Great for pulled lamb, curries, tagines, diced lamb, slow roasts.
Leg	Roasting, grilling, barbecuing	Classic roast joint; also excellent butterflied for fast cooking.
Breast	Slow roasting, braising, rolling & stuffing	Fatty but flavourful; good for mince, kebabs, slow-cooked dishes.
Middle neck	Braising, stewing, slow cooking	Ideal for neck fillet dishes, casseroles, curries, hotpots.
Scrag-end	Long, slow braising or stewing	Bony but very flavourful; perfect for soups, broths, deep stews.
Best end / Rack	Quick roasting, grilling, pan-searing	Premium cut; elegant roasts, French-trimmed racks, cutlets.
Saddle	Roasting whole, stuffing & roasting, loin chops	Very tender; special-occasion roasts or cut into loin chops.

Beef

Beef Joint	Best Cooking Methods	Typical Uses / Notes
Shin	Slow braising, stewing, pressure cooking	Full of connective tissue → melts into rich, gelatinous sauces. Ideal for stews, casseroles, bourguignon, ragù.
Topside	Roasting, pot-roasting, slow roasting, slicing cold	Lean and firm. Great for Sunday roasts, cold cuts, sandwiches. Benefits from basting.
Silverside	Pot-roasting, slow roasting, boiling (salt beef), braising	Slightly tougher than topside. Excellent for corned beef, pulled beef, pot-roasts.
Thick Flank (a.k.a. Knuckle)	Braising, slow roasting, dicing for stews	Versatile but lean. Good for diced beef, pies, slow-cooked curries.
Rump	Grilling, frying, roasting, stir-frying	Flavourful and firm. Great for steaks, kebabs, stir-fries, or roasting whole.
Sirloin	Grilling, frying, roasting	Tender and well-marbled. Classic steaks, roasting joints, or sliced for luxury dishes.
Wing Ribs (Rib of Beef)	High-heat roasting, reverse-searing	The king of roasting joints. Rich, marbled, dramatic presentation. Perfect for rare/medium-rare roasts.
Thin Flank	Braising, slow cooking, mincing	Tough but tasty. Often used for mince, slow-cooked dishes, rolled joints, or beef olives.
Fillet	Pan-frying, grilling, roasting whole, sous-vide	Most tender cut. Ideal for steaks, beef Wellington, carpaccio, or luxury roasts.
Fore rib	Roasting, high‑heat roasting, reverse‑searing	Premium roasting joint; rich marbling; classic rib roast.
Middle rib	Roasting, slow roasting	Slightly less marbled than fore rib but still excellent for roasts.
Chuck rib	Braising, slow cooking, pot‑roasting	Tougher but very flavourful; ideal for stews, pulled beef, pot‑roasts.
Sticking piece	Braising, stewing, slow cooking	Gelatin‑rich; perfect for deep‑flavoured stews and soups.
Plate	Braising, slow cooking, mincing	Fatty and flavourful; often used for mince, burgers, or slow‑cooked dishes.
Brisket	Slow roasting, braising, smoking	Excellent for pot‑roasts, pulled beef, salt beef, BBQ brisket.
Leg of mutton cut	Braising, stewing, slow roasting	From the hindquarter; good for rolled joints, pot‑roasts, and stews.
Shank	Long, slow braising, pressure cooking	Very tough but gelatinous; ideal for osso buco‑style dishes and rich stews.