ABSTRACT
The four major types of meat served in a modern foodservice organization are beef, pork, lamb, and veal. The USDA grades of veal quality are With the emerging popularity of Caribbean cuisine in the United States, goat meat is being used increasingly in foodservice establishments for such dishes as Jamaican curried goat, an especially rich, succulent dish. After the initial softening, some meats, especially beef and lamb, benefit from further aging, allowing the meats' natural enzymes to tenderize and flavor the meat further under controlled conditions. Aging can be done either dry or wet. The tougher cuts of meat-that is, meats with more connective tissue and less fat-fare better when cooked with moist heat, because the collagen dissolves and the meat becomes more tender. Moist-heat cooking is easy, because meats cooked with water are almost always cooked well done.
