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Sometimes used as an appetizer, salad course, entree or on a buffet any
type of meat can be used. The meats are sometimes freshly cooked for
the salad but it is often the case that left over product is used.
If this is the case one must be sure that the product has been handled
properly and is of good quality. Basic Rules
 | If the meat to be used is tough in nature it should
be simmered or braised until tender and thinly cut. or diced This would
apply to tougher cuts of meat and older birds and poultry. |
| If the meats are
roasted,
poached or
braised, the stock or pan drippings when defatted should be used in
the dressing. |
| If using sausages, remove the casings |
| Left over meats that have been cooked well done tend
to loose some of their flavor during refrigeration. To freshen the
flavor marinate the meat in a vinaigrette for 45 to 60 minutes. |
| Cut the products in a uniform manner to ensure
consistency in texture and flavor |
Meat salads must be properly stored at 32° to 38° F. in
air tight containers.
  
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