•FRESH MEAT- is the flesh of an animal that is newly slaughtered and have not been chilled, freeze or
done any processing treatment.
• CHILLED MEAT - these are meat that has been cooled to a temperature range of 1-3 °C (34-36°F)
• FROZEN – meat that are stored in a freezer
• CURED MEAT-are processed meat that has been preserved using salt, sodium nitrate, sugar, vinegar
and sometimes spices.
• CANNED – meat that has been cooked and processed thru canning and can be reheated if necessary.
DIFFERENT KINDS OF MEAT
1. BEEF - meat from a cattle over one (1) year old.
2. VEAL - flesh of a young calf, generally four to five months old, usually male dairy calf that is
raised until 16 to 18 weeks of age and weighs 450lbs. Veal is also called veau or calfflesh.
There are five (5) grades for Veal/Calf
Prime and Choice - grades are juicier and more flavorful than the lower grades. Because of the young
age of the animals, the meat will be a light grayish-pink to light pink, fairly firm and velvety
Good (commercial) - frequently sold as upgraded or as "store brand" meat.
Utility grade - is seldom, if ever, sold at retail but is used instead to make ground beef and processed
products.
Beef Cuts
THESE ARE SLICED AND CHOPPED INTO INDIVIDUAL STEAKS, ROASTS AND OTHER RETAILS CUTS. ONE
SIDE OF THE BEEF IS LITERALLY CARCASS THAT IS SPLIT THROUGH THE BACK BONE. EACH SIDE IS THEN
HALVED BETWEEB THE 12TH AND 13TH RIBS.
FOREQUARTER (FRONT OF THE COW)
THE HIND QUARTER (BACK OF THE COW)
THE MOST TENDER CUTS OF BEEF LIKE THE RIBS AND TENDERLOIN
THE HORN AND HOOF
THE TOUGHEST AREAS OF THE ANIMAL ARE THE SHOULDER AND LEG MUSCLES
MAIN CUTS OF BEEF
Chuck - is the section taken from the neck and shoulder. slow and gentle cooking methods such as
braising and stewing are recommended.
Brisket - is the cut of meat taken from the breast of cattle. It is sold flat cut which is leaner but less
flavorful than the fattier point cut brisket. Braising, stewing, roasting recommended.
RIB - It is consist of the short ribs, prime ribs and rib eye steaks.
Plate - this beef cut is obtained from below the rib or at the front belly of the cattle. Also called skirt a
quite flavorful
Short Loin - is the cut of beef from the back of the cattle along the side of the backbone. This is muscular
cut is quite tender but not very flavorful. For this reason , it is often marinated or highly seasoned before
it is cooked.
Flank - it is below the short loin which is a tough cut beef that is used for grinding. It is also from the
flank that the long and flat It is steaks are cut
Sirloin - is a relatively tender beef cut that is taken from the rear back portion of the cattle.
Tenderloin - is the most tender cuts of beef. It has the smaller amount of fat compared to other cuts,
making it one of the most prized and expensive cuts of beef Filet Mignon is cut from the tip of the
pointed end of the tenderloin, while Chateaubriand is taken from the center.
Round - it is a lean cut of meat that is slightly tough because of its relatively low fat content
Shank - it is the muscular part of the leg. It has a low fat content and is tough.
MAIN CUTS OF PORK
Head - it is cut into various parts, like jowl, cheeks, snout, and ears. It is often used in making stocks and
soups.
Butt - The Boston Butt is the cut of pork that is obtained from the upper part of pig's front shoulder.
Picnic Shoulder - This cut extends below the butt towards the hock or shin of the pig.
Loin - It is taken from the portion at the top of pig's rib cage, It is typically cut up further into roasts,
steaks, back ribs, pork cutlets and pork chops.
Spareribs - are obtained from the flat lower portion of the pig, specifically along the belly and
breastbone has a high ration of bone to meat than other cuts of pork
Belly - The belly or side is a long boneless cut of pork that has high percentage of fat. It is taken from the
underside of the pig and around the stomach
Ham - this refers to the cut of pork that is taken from the top of the hindleg. It is usually cured or smoked
to make preserved pork
Feet - are high in collagen and are commonly used in making soups and stews.
VENISON - THIS REFERS TO THE FLESH OF DEER, AND IS TRADITIONALLY RARER TYPE OF MEAT. IT IS ONE
OF THE HEALTHIEST AND MOST NATURAL VARIETIES OF MEAT.
CARABEEF - IT IS MEAT OF CARABAO
CHEVON - THE MEAT OF A DOMESTICATED GOAT.
CHEVON CARABEEF VENISON CHUCK(BEEF)
BRISKET(BEEF) RIB(BEEF) PLATE(BEEF) SHORT LOIN(BEEF)
FLANK (BEEF) SIRLOIN(BEEF) TENDERLOIN (BEEF) ROUND (BEEF)
SHANK (BEEF) BUTT (PORK) PICNIC SHOULDER(PORK) LOIN (PORK)
SPARERIBS( PORK) BELLY (PORK) HAM(PORK)
