Welcome to

Food and Beverage Program

RED MEAT
KNOWLEDGE

W aldorfAstoria W est B ay Doha

 OBJECTIVES
At the e n d of this training, you should b e able to:

• Understand What Red meat is

• Understand the different types of red meat

• Identify the different types of Red meat

TRAINING
AGENDA
Ø What is Red Meat

Ø Types of Red Meat

Ø Beef

Ø Steak Cuts & Cook Temperatures

Ø Beef breeds & Marbling

Ø Veal

Ø Lamb & Mutton

Ø Venison

Ø Goat
WHAT IS RED MEAT?
 • In gastronomy, Red Meat is commonly red when raw
and a dark color after it is cooked, in contrast to white
WHAT IS meat, which is pale in color before and after cooking.

RED MEAT?
• Red Meat is defined as any meat that has more of the
protein myoglobin than white meat.
TYPES OF
RED MEAT

• Beef
• Veal
• Lamb & Mutton
• Venison
• Goat
 BEEF

Beef is the most common type of red meat and is usually eaten as ribs,
steaks, and hamburgers. In fresh lean beef cuts, you’ll find a variety of
vitamins and minerals – especially iron and zinc!
 STEAK

Steak: Steak is usually a cut of meat that has been sliced across the
Definition muscle fibers of an animal. It may or may not include a bone.
There are some exceptions to the rule, such as skirt or flank.

It does not just refer to meat from a cow. In fact, steak can
come from pork, fish, lamb, or even portobello mushrooms!
TENDERLOIN
Ø Also known as a fillet or the
infamous filet mignon, the
tenderloin is the most
expensive cut of steak.

Ø It is cut from under the ribs

of the cow and is known as
the tenderest of all the
steaks, with a lean and fine-
grained texture.

Ø Since it’s a smaller cut than

most steaks, a tenderloin is
usually a thicker cut of meat.
It tastes very mild and
almost buttery.
THE NEW
YORK STRIP
Ø A short loin that is cut
from behind the ribs, the
New York strip is
rectangular. Well-marbled,
large pieces of fat can be
found around the edge of
the cut.

Ø Not as tender as other cuts

of steak, the New York
strip is a beef lover’s
dream and has a nice
balance of lean meat to fat
ratio.
PORTER
HOUSE
Ø Also known as the T-
bone, the porterhouse
cut is taken from the
cross-section of the
short loin.

Ø It is usually in the
shape of a T, with meat
on both sides of the
bone. Fat marbling can
be found throughout
the beef.
RIBEYE
Ø A ribeye comes from
the upper ribcage of the
cow.

Ø Known also as a
Scotch fillet or a
Delmonico, a ribeye
has a lot of fat marbling
throughout the meat,
with large pockets of
fat that can be found
throughout the steak.

Ø With so much fat, a

ribeye tastes like an
extremely beefy, juicy
delight.
 FLANK
STEAK
Ø As you can imagine,
the flank steak comes
from, well, the flank –
right along the cow’s
abdomen, below the
loin and sirloin.

Ø It’s a pretty lean piece

of meat, without a lot
of fat and can be quite
fibrous. This type of
meat is best to eat in
thin strips to make it
more tender and does
well in a marinade.
SKIRT
STEAK
Ø Do not confuse this
with a flank! The skirt
steak is taken from the
diaphragm muscles of
the cow.

Ø An extremely long and

thin piece of meat, you
can see the muscle
fibers running across
the piece of meat. It’s
much beefier in taste
than the flank steak.
Steak Palm & Finger Test
Steak Palm & Finger Test

https://youtu.be/_PpDodggvT0
71°C
Ø In Qatar, according to the guidelines from
MOPH, It is recommended that burger
65°C to meat should not be served below medium
68°C rare temperature.
60°C to
62°C

54°C to
57°C

48°C to
51°C
WAGYU

Ø Wagyu is any of the four Japanese breeds of beef cattle. In several areas of Japan, Wagyu
beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef,
Yonezawa beef, Mishima beef, Ōmi beef, and Sanda beef.

Ø Highly prized and highly priced, wagyu is distinct from any other beef as it is determined
by its breeding. Japanese wagyu cattle are raised in a specific lifestyle that's carefully
overseen. The cows are given a strict diet to ensure the best quality of muscle, and thus
meat.
ANGUS

Ø The Aberdeen Angus, sometimes simply Angus, is a Scottish breed of small beef cattle. It
derives from cattle native to the counties of Aberdeen, Banff, Kincardine and Angus in
north-eastern Scotland. In 2018 the breed accounted for over 17% of the UK beef industry.

Ø Compared to meat from other cattle, Angus beef develops with excellent marbling.
Marbling is the level of the intramuscular fat. Marbling has an effect of enhancing
tenderness, flavor, and keeping the meat moist when it's cooking, especially at high
temperatures.
 BEEF MARBLING

Marbling is the visible unsaturated (healthy) intramuscular fat that accumulates within the
muscle and between the muscle fibre bundles. Visually, marbling is soft intramuscular (between
the muscle fibre) fat made up of polyunsaturated, monounsaturated and saturated fats.

The presence of marbling has an extremely positive effect on the eating quality of beef, in terms
of tenderness, juiciness/moisture and flavour.
 BEEF MARBLING

A small study also found that when specifically Wagyu and Angus steaks had more than 10 per
cent intramuscular fat, the steak had significantly higher Flavour Volatiles – a measure of the
taste intensity.

In the Australian meat-industry the marble score grading is between, 0 to 9. Marble score or
grades are a component of the AUS-MEAT beef quality grading system and is assessed within
the ribeye muscle.
Types of marbling: Fine,
medium and coarse

Ø The most sought-after

marbling is called “fine” -
Fine marbling is small,
thin flecks of fat in the
lean muscle.

Ø That’s why Kobe, or

Wagyu is so popular in the
restaurant scene. This beef
has that type of marbling,
and a lot of it, when it’s
bred and fed right.
Types of marbling: Fine,
medium and coarse

Ø The other types of

marbling are medium
and coarse.

Ø Traditionally, medium and

coarse are
not as preferable as
fine. This has been
disputed by some,

Ø If a customer orders their

steak rare, or
even medium rare, those
fat flecks won’t render
enough to add juiciness
and tenderness to the
steak.
 THE LAVISH LIFESTYLE OF WAGYU COWS

Massages & Beer

One of the Japanese traditions involved in raising cows is giving them a brewer’s
grain. This is an alcohol-free beer residue that is given to cows to foster relaxation.
The farmers in Wagyu breeding lands also brush and massage the cows to improve
digestion, blood circulation, and general wellness of the animals.

Modern producers of Wagyu seldomly practice such traditions. Instead, they play
soft music near the shed to calm the cows and light the shelter to brighten the
mood.

Other Wagyu Perks

• Balanced Diet
• Spacious Shed
• Seperated Calving
• Calf Bonding
• Names Instead of Numbers
 Pampering cows the Wagyu way
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=video&cd=&ved=2ahUKEwjk3
8P2oYD7AhVnif0HHV4YBugQtwJ6BAgHEAI&url=https%3A%2F%2Fwww.cnn.com%2F2013%
2F08%2F29%2Fbusiness%2Fjapanese-wagyu-
beef%2Findex.html&usg=AOvVaw29clyS0RcPkloYUEE5M1BO
 8 MOST EXPENSIVE MEATS AROUND THE WORLD

8. Iberico Ham

Price: $300/pound
Location: Spain
Animal: Pork

Iberico ham, in its native Spain called “Iberico de bellota,” is ham procured from
acorn-fed pigs and the most expensive pork product in the world. A single leg of
Iberico ham can cost about $4,500. Factoring in the average weight of a leg of ham at
15 pounds, that leads to an average of $300/pound.=
 8 MOST EXPENSIVE MEATS AROUND THE WORLD

7. Olive Wagyu

Price: $302/pound
Location: Japan
Animal: Beef

Olive wagyu beef at this point is nearly a fairytale due to its rarity. The fine-grain
marbling of this meat, combined with the cows’ olive diet, produces an expensive
cut distributed.
 8 MOST EXPENSIVE MEATS AROUND THE WORLD

6. Ayam Cemani

Price: $500/pound
Location: Indonesia
Animal: Chicken
Here we have the least expensive meat in
general – the humble chicken – elevated to one
of the most expensive meats ever sold. The
rare Ayam Cemani is a black chicken from
Indonesia. Its thighs are incredibly buff,
making them prized for cockfighting and
racing.
But more to the point, the chicken is bred for its delicious meat, which averages about 5
pounds per rooster and 4 pounds per hen. This delicious meat, which is black in color and
dark in flavor all over the chicken, costs around $2,500 per chicken, or about $500 per
pound, give or take based on the size of the bird.
 8 MOST EXPENSIVE MEATS AROUND THE WORLD

5. Kobe Beef Steak

Price: $850/pound
Location: Japan
Animal: Beef

Kobe beef is famous throughout the world as the most delicious and expensive beef (though
we’ll see later that this isn’t quite true!). It remains some of the most expensive meat ever
sold, regardless. Straight out of the Hyogo Prefecture in Japan, the Tajima Black cattle have
been raised for centuries to have tender, textured, marbled meat. The meat is often served
seared, charcoal grilled, or even sashimi-style.
 8 MOST EXPENSIVE MEATS AROUND THE WORLD

4. Brown-Lipped
Abalone

Price: $907/pound
Location: United States,
Great Britain, Mexico
Animal: Mollusk

A kilogram of brown-lipped abalones can cost as much as $500, which would be about $227
per pound. The problem is that most of the weight of the catch is the shell. When you look at
the amount of actual meat per pound, which is about 250g per kilo of abalones, the cost
skyrockets to over $900/pound.
 8 MOST EXPENSIVE MEATS AROUND THE WORLD

3. Polmard cote de boeuf

Price: $1,454/pound
Location: Paris, France
Animal: Beef
THE Polmard Eleveur Boucherie takes steak
to a whole new level. In Paris,
France, Alexandre Polmard builds on his
family’s six-generation legacy of raising
incredible beef to bring us this rib steak. His
meat sells for $3,200 per kilo or $1,454 per
pound after being aged for 15 years.

Few restaurants anywhere can sell this expensive meat. However, the Polmard rib steak goes
for $4,000 or about $2,000 per pound at the Caprice restaurant in Hong Kong, making it one
of the most expensive steaks ever sold.
 8 MOST EXPENSIVE MEATS AROUND THE WORLD

2. Bay Eel

Price: $2,000/pound
Location: Brewer, Maine
Animal: Eel

Around 400 fishermen are licensed to fish for elvers, some of which pull in over $300,000
due to the rise in prices of baby eels around the world. It is legal to harvest them, but
poachers and illegal elver sellers are raising concern for the industry as prices have
surpassed $2,000 per pound for the little guys.
 8 MOST EXPENSIVE MEATS AROUND THE WORLD

1. Wally’s Porterhouse

Price: $5,333/pound
Location: Las Vegas, Nevada
Animal: Beef

The most expensive meat ever sold is the Porterhouse sold at Wallys Wine & Spirits,
Wally’s is a restaurant at Resorts World Las Vegas, which serves up a 60 oz. porterhouse
steak (you read that right) for the low, low price of $20,000. This comes out to about $5,333
per pound, making it the most expensive meat per pound ever sold.
 VEAL

Ø Veal is the meat of calves often dairy breeds, in contrast to the beef from older cattle.
Veal can be produced from a calf of either sex and any breed, however most veal
comes from young male calves of dairy breeds which are not used for breeding.
Ø Generally, veal is more expensive by weight than beef from older cattle.
LAMB &
MUTTON

Lamb, hogget, and mutton are generically sheep meat.

The Difference between Lamb & Mutton
Lamb is less than 1-year-old meat from a sheep. Mutton is older than a year, generally 2 to 3
years old. Lamb is about 60 to 70% more expensive than Mutton. Lamb is tender and can be
fried or grilled.
VENISON

Venison, from Latin venatus meaning “to hunt”, the meat from any kind of deer; originally,
the term referred to any kind of edible game. Venison resembles beef and mutton in texture,
colour, and other general characteristics.
GOAT MEAT

Chevon
Meat from goat is actually called chevon. However, things work a little differently in India.
The word mutton is used interchangeably between sheep and goat, but since in India,
people mostly consume goat, it is the widely accepted term for goat meat.
CAMEL MEAT

HTTPS://YOUTU.BE/1FVWOQUZUU4

Camel meat is an ethnic food consumed across the arid regions of Middle East and North-
East Africa. It can be a potential alternative red meat for human consumption worldwide.
Camel meat is typically eaten on special occasions or to welcome esteemed guests
RABBIT MEAT

Rabbit meat is very safe to eat when cooked thoroughly in the same way that you might cook
other animal meats. But people around the world have drastically different opinions on the
topic of using rabbits for food — despite the fact that this small animal has nearly always been
eaten by humans.

The meat tastes a bit like chicken (though with a slightly stronger, meatier, earthier flavor), and
it can be prepared similarly to chicken.
RABBIT DISH
FENTAKA

Fenkata is the national dish of Malta, a communal meal that is prepared with rabbit as the star
of the feast. A whole rabbit is typically marinated in wine, then stewed with aromatic herbs and
vegetables such as carrots, tomatoes, onions, and garlic until tender.
 PORK

As an Islamic country, you are banned from bringing pork and pork products into the country.
It is also NOT served in restaurants and hotels. You must have a license to be allowed to buy
pork in Qatar. Expats living here can obtain it on a permit system.
RED MEAT FACTS
THANK
YOU