Meat is the edible portion of cattle, swine or sheep. The common use of the terms beef, veal and pork dates back to the Norman invasion of England in 1066. While William the Conqueror maintained the former names for the animals, once they were slaughtered and cooked, the latter terminology originated from the French words boeuf, veauand porc.

Until recently meat was often the food around which the rest of the menu revolved. As Americans have become more health conscious, they are eating more grain-based foods, fruits and vegetables and less meat. In response to this decrease in demand the meat industry is now producing products that are leaner than ever. Beef is 27 percent leaner than it was 20 years ago due to leaner animals and closer trimming of fat. Pork is 50 percent leaner than it was in the late 1960's because of better feeding practices and improved genetics.

Varying amounts of fat may be found in several locations. Fat may be found beneath the skin, around the muscles and within the muscles. The fat found within the muscles is referred to as marbling. Fat can usually be trimmed from under the skin and around the muscles, but the amount of marbling is directly related to the way the animal is fed and raised.

Since 1906 the federal government through the United States Department of Agriculture has conducted a program of meat inspection to ensure that meat comes only from healthy animals processed in facilities and with equipment that meet sanitation standards. The USDA also regulates the packaging and labeling of both fresh and cooked meat, monitors the use of additives and oversees imported meat.

The USDA administers a voluntary program that grades meat carcasses for quality and yield. The grade is indicated by a shield-shaped purple stamp on the carcass. The most familiar grades are those used for beef: Prime, Choice, Select and Standard. Choice is the most common in supermarkets. Veal and lamb have similar grades.

Meats may be sold fresh, frozen and cured (for example, ham, bacon, sausages or corned beef). Cooked meat products are available canned, frozen or freeze-dried.

Choose fresh meat that has good color (pink for pork, veal and lamb; red for beef). Avoid meat that is pale or gray-colored. Any fat should be firm and creamy white, not yellow. The meat should have no odd odors. The surface should be moist but not slimy. Always check the "sell-by" date and purchase on or before that date. Meat should only be purchased from a refrigerated case and should be securely wrapped and transported home quickly for immediate refrigeration.

When determining the amount of meat to purchase per person, allow four to five ounces for boneless cuts; eight ounces for bone-in cuts, such as steaks and chops; and ten ounces for mostly-bone cuts, such as ribs and shanks.

Meat is very susceptible to contamination and spoilage so care should be taken in handling and storage to maintain quality and food safety. After working with fresh meat, either to prepare for storage or for cooking, always wash your hands and all utensils and surfaces that have been in contact with the meat before continuing another task.

Meat may be stored in its original supermarket wrap unless the package is leaking. Store fresh meat in the coldest part of the refrigerator, about 36° to 40°F, and use within two to three days. If not used within this time, wrap in moistureproof material, label, date and freeze at 0°F or lower. After cooking, meat may be refrigerated three days or frozen for three months.

Thaw meat, still wrapped, in the refrigerator about four to seven hours per pound, usually overnight. Once meat is thawed completely, it should be used within a day or two and not refrozen. Meat can also be thawed in a microwave oven. Follow the microwave oven manufacturer's directions for thawing, being careful not to begin cooking the edges of the meat. Use meat that has been thawed in the microwave immediately.

Less tender and tough cuts of meat may be tenderized by one of several methods.

• Aging meat after slaughter tenderizes it and develops flavor. Aging occurs within the first ten days after slaughter and requires closely controlled conditions of temperature and humidity best achieved by the processor. Thus aging is not recommended as a home method of tenderizing meat.
• Meat may be tenderized manually by pounding it with a meat mallet and by grinding or chopping it into small pieces. Avoid tenderizing a piece of meat by piercing it with a fork as this will cause the loss of meat juices during cooking.
• Slicing meat across the grain into very thin slices or strips, either before cooking, such as for stir-fries, or after cooking results in a more tender product. Raw meat is easier to slice thinly if it is partially frozen before slicing.
• Marinades and commercial meat tenderizers can be applied to meat to tenderize the meat to about 1/2 inch below the surface. Always place meat in the refrigerator when marinating or tenderizing it for more than 30 minutes.
• Moist-heat cooking methods like stewing and braising are designed to tenderize tough pieces of meat.

(See the Meat Chart in Index for more information.) A good rule of thumb for determining whether a cut of fresh meat is tough or tender is the original location of the cut on the carcass. Less tender cuts come from the shoulder, leg and rump muscles of the animal because these muscles are used more. The muscles of the midsection of the animal provide more tender cuts.

Generally, dry-heat cooking methods may be used for tender cuts or tough cuts that have been tenderized. Moist-heat cooking methods are appropriate for tough cuts. The moisture tenderizes the connective tissue between the muscle fibers. A word of caution: any cut will dry out if overcooked.

Braising is a moist-heat method for preparing beef roasts, tough cuts of steak, shanks and briskets. To braise, first brown the meat in a small amount of fat in a heavy skillet or Dutch oven. (The meat may be coated with flour before browning.) Drain off the fat and add a small amount of liquid. Bring the liquid to a simmer and cook, tightly covered, until the meat is tender. It is important not to let the liquid boil and to cook the meat at a low, even temperature to prevent it from becoming tough. After cooking, the liquid can be thickened with flour to make gravy. Sometimes a flavorful liquid is reduced by boiling to thicken and concentrate it. This can be done after the meat is removed from the skillet. The thickened mixture, known as a reduction, is served as a sauce.

Simmering or stewing consists of first browning the meat before covering it with liquid and simmering, covered, until fork-tender. Other ingredients, such as vegetables, pasta and seasonings, are often added. This method is used for making soups and stews and poaching various cuts of meat. Cuts that work best include shanks, stew meat, ribs and tough roasts.

A meat thermometer is the best way to determine doneness for large pieces of meat that are roasted or grilled. Insert the thermometer at a slight angle or through the end of the roast so the tip of the thermometer is in the thickest part of the meat but not near a bone. For food safety, beef and lamb should reach a minimum internal temperature of 140°F for rare. Beef, lamb, veal and pork should be 160°F for medium and 170°F for well done. Fully cooked ham may be heated to 140°F. These temperatures are final temperatures and take into account the standing time necessary for roasts; that is, roasts should be removed from the oven or grill 5° to 10°F below the desired internal temperature and allowed to stand 15 to 20 minutes while the temperature rises to the desired level.

For thin pieces of meat that are broiled, grilled or pan-fried, check for doneness by cutting a small slit in the center or near the bone. The meat should be light pink to beige when done. To kill bacteria in ground beef, the USDA recommends cooking to at least medium doneness (160°F) or until centers are no longer pink and the juices run clear.

Use a fork to test for doneness of meat cooked by moist-heat methods, such as pot roast or stew. A fork will slide in easily and meat should be "fork tender" when done.