BASIC FOODS 1
SOLAINA, CHRISHA MAE M.
BSND-1A
Make a table such as this for both beef and pork cuts. Accomplish the table. A sample is given.
A. BEEF
Whole Sale/Retail Cut Class According to Suggested Cooking
Tenderness/quality Method
SCOTCH FILLET Tender; Moist and great for roasting; can be cut
back of the animal; runs between flavorsome into steaks or strips to pan
the sirloin and the chuck. fry.
SIRLOIN BALL TIP ROAST Tender; Moist and Roast
A lean cut from the bottom sirloin, flavorsome
this economical choice is best
when carved into thin slices.
BONELESS RIBEYE ROAST Rich, beefy flavor; juicy Roast
A rib roast without the bones. and tender with
generous marbling
throughout.
CHUCK ROAST moist and tender, full of Braise, slow cooker
This is the classic pot roast, rich beef flavor.
becoming moist and tender when
braised
FLANK Lean and flavorful Grill
Lean and flavorful, should be
thinly sliced against the grain
when carving. An ideal choice to
marinate.
FLAT IRON STEAK richly flavored, and juicy Grill, stir fry and saute
Second in tenderness to the
tenderloin steak, the flat iron is
well-marbled, richly flavored, and
juicy. Best when cooked to no
more than medium doneness.
INSIDE SKIRT STEAK Boasts deep, rich, beefy Grill
Boasts deep, rich, beefy flavor. flavor.
Best when marinated before
grilling; when slicing, cut against
the grain.
PRIME RIB Rich flavor, juicy Roast
The grand champion of beef tenderness, and
roasts. One of the most tender majestic appearance.
beef cuts. Fine-grained with
generous marbling throughout.
STEW BEEF Tender, moist and Braise
Well-trimmed beef, cut into 3/4 to flavorsome
1 1/2-inch pieces that is covered
with liquid and simmered slowly in
a covered pot. Commonly cut from
the sirloin but can come from any
tender cut.
T-BONE Tender, moist and Grill, stir fry and saute
This well-marbled cut consists of flavorsome
two lean, tender steaks - the strip
and tenderloin - connected by a
telltale T-shaped bone. In a T-
Bone, the tenderloin is between
1/2 and 1 1/4 inches in diameter.
TENDERLOIN ROAST Tender beef with mild Grill, roast
The most tender beef roast is flavor
lean, succulent and elegant, with
mild flavor.
TOP ROUND ROAST Moderately tender and Braise, instant pot, roast,
Is great for family meals. full-flavored slow cooker
Economical, moderately tender
and full-flavored. Slice thin against
the grain.
TRI-TIP Juicy, tender and Grill, roast, smoke
Easily recognized by its triangular versatile, this roast
shape, this West Coast favorite is offers rich beef flavor
gaining broader popularity.
WHOLE BRISKET Flavorful and tender Braise, smoke
The traditional cut used for corned
beef, and popular as smoked
barbecue.
B. PORK
Whole Sale/Retail Cut Class According to Suggested Cooking
Tenderness/quality Method
PORK BELLY Fresh, juicy, tender Braise, pan fry
It is the flesh that runs on the
underside (the belly) of the pig
and surrounds the stomach. It is
one long cut of meat with plenty of
fat worked into the meat, which is
why it is prized for curing and
turning into bacon or pancetta.
Pork Loin Chops Flavorful, juicy and Grill, broil, pan fry
Several different cuts can be tender
called pork chops. Note that
thicker cut pork chops with the
bone still attached cook up the
juiciest and most flavorful.
PORK SHOULDER CHOPS Flavorful, tender, juicy They can still be grilled,
Pork shoulder chops, sometimes broiled, or pan-fried to great
sold as pork blade chops, are from effect, especially if marinated
the blade roast and are fattier and or tenderized beforehand,
a bit tougher than other "chops." but they can also stand up to
longer, slower cooking
methods like braising, too.
PORK CROWN ROAST Tender, juicy and mild Roast
This cut becomes a rack of pork. flavor
A pork crown roast is two racks of
pork tied into a circular crown, in
the middle of which stuffing can be
cooked.
PORK CUTLETS Meatier, tender Pan fry, bake, grill
Pork cutlets are usually lean
steaks similar to sirloin chops, but
meatier and boneless. Sometimes
medallions cut from a pork
tenderloin a cutlet.
PORK SPARE RIBS Tender-chewy texture Slow cooking
Pork spare ribs are the least
meaty of pork ribs, but popular for
the tender-chewy texture (they are
the least fatty of pork ribs)
PORK HOCKS AND SHANKS Tender, bony and Braise, smoked
Hocks, technically, still have the chewy texture
skin on them, and are usually sold
smoked. When the skin is
removed, they are called shanks,
usually sold raw and respond very
well to braising.
PORK TENDERLOIN Tender, juicy and rich in Best for Pan-frying, roasting,
This lean, very tender cut from the favor and grilling
end of the loin is pale pink and
has a fine grain. Long, narrow,
and tapering at one end, it is much
smaller than a pork loin roast, so it
cooks quickly and is a good
choice for weeknight dinners.
VALENTINE LAMB STEAK Meatier, tender Valentine steaks are best
Valentine steaks are so called cooked on the grill, griddle or
because when the meat is pan-fried as they can be
butterflied (cut with a sharp knife cooked quickly and easily.
almost to the end and then folded
out) it folds out to create a heart
shape.
HAM Thin sliced, tender Boiled, smoked, cured
Ham is from the top of the pork leg
(the bottom is the shank, which
can sometimes be a hock). It can
be sold fresh, boiled, smoked or
cured.
PORK SAUSAGES Flavorful, meatier Smoked, pan fry
Many—and perhaps most—
sausages are traditionally made
with pork. Some are fresh and
need cooking; others are already
cooked or smoked or cured when
sold and need heating up or
slicing.
PORK BACK RIBS Meatier, tender, bony Grill, roast, pan fry
Pork back ribs are often called
baby back ribs. They are meatier
than spare ribs but not as meaty
as country-style ribs.
COUNTRY-STYLE PORK RIBS Meatier, tender, Grill, roast
Country-style pork ribs or loin ribs boneless
are the meatiest and fattiest of
pork ribs but aren't as easy to pick
up and eat with your fingers as are
the other pork ribs. They come
bone-in or, more commonly,
boneless.
T-BONE CHOP Tender, minimal fat, Roast, grill
T-Bone cut of Pork is known for its mild flavor
tenderness and contains minimal
fat. Though not as rich in flavor or
texture as the Rib Chop, it is still a
popular cut among steak lovers.
