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TLE
Quarter 4 –Week 1-2
Cook Meat Cuts
 What I Need to Know

This course is designed for Grade 10 Junior high school students to

develop knowledge, skills, and attitude to perform the tasks and master the
nature on COOKERY. It covers the Learning Outcome “Cook Meat Cuts” with the
core competencies namely:

• Identify the market forms and cuts of meat

• Prepare meat cuts according to the given recipe
• Prepare and use suitable marinades for a variety of meat cuts.

After going through this module, you are expected to:

1. Identify the different market forms and cuts of meat;

2. Prepare meat cuts according to given recipe;
3. Prepare and use suitable marinades for a variety of meat cuts; and
4. Recognize the importance of having the knowledge on meat
preparation.

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 What I Know

Direction: Read the following statements/questions carefully and choose the

letter of the correct answer. Write your answer on your notebook.

1. Which of the following market forms of meat does not undergo

chilling?
A. Cured meat C. frozen meat
B. Fresh meat D. processed meat

2. What part of the meat helps you identify the less tender cuts?
A. Bone C. flesh
B. Fat D. ligament
3. What part of the meat has the greatest amount of quality protein?
A. Bone C. flesh
B. Fat D. ligament
4. Which part of the following meat cuts requires long and slow
cooking
temperature?
A. Less tender C. tender
B. Slightly tough D. tough
5. What is a long-bladed hatchet or heavy knife used by a butcher?
A. Butcher knife C. cleaver knife
B. Chopper knife D. set of slicing knife

6. To which meat cut do internal organs belong?

A. Less tender cuts C. tough cuts
B. Tender cuts D. variety cuts
7. Which of the following is the tenderest cut of beef?
A. Chunk C. sirloin
B. Round cut D. tenderloin
8. When buying meat, what should you consider first?
A. Brand C. quality
B. Price D. round cut
9. These are taken from the internal organs of animals. A. Less tender
cuts C. tough cuts
B. Tender cuts D. variety cuts
10. Where should meat products meat products be stored?
A. Crisper C. dry shelf
B. Cold shelf D. freezer

Lesso Cook Meat Cuts

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 n 1
Meat Dishes and Entrees

In the classical menu, the term entree refers to the courses after the
Grosse piece. It also refers to a main dish or the only dish of the meal. Basically,
entrees are divided into cold entrees and hot entrees. Today, however, the
entrees are usually served as the main dish with suitable vegetable and salad
garnishes. Both hot and cold entrees are frequently described as simple dishes
on the menu, where they appear in various categories, such as hot snacks
garnishes for main dishes and specialties of the day. The main difference
between main grosses piece is that the entries are cut up before being cooked.
They do not require the same methods of preparation as the grosses pieces
which are prepared in single large pieces. It is, therefore, not possible to group
the two types of dishes in the same category.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the
activities and assessment. Some activities
may need your

own discretion upon checking, or you may use

rubric if provided. Please review the activities
and answer keys and amend if necessary.

What’s In

Direction: Answer the following questions given. Write it on your notebook.

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 1. Identify the different types of knives used in cutting meat and identify also
their uses.
2. What are the different kinds of meat and its sources?

What’s New
Preliminary Activity
Direction: You may accomplish Option 1 or Option 2.

Option 1. Write this in your notebook. Note: Please observe proper health
protocol in going to the market.

Try to visit a nearby wet market or supermarket and visit the meat section
and do the following:

1. List down all kinds of meat present in their establishment. Describe how it
is being cut or chopped by the butcher. (If possible have a picture in it)
2. What are the possible menu to be prepared in these kinds of cuts?
3. Are there processed meat in their establishment? Where are these
processed meat being placed?

Option 2. Write this in your notebook

Try to observe your parent, guardian or any member of your family while
preparing the meat ingredients for your menu and do the following.

1. Describe how it is being cut or chopped. (If possible have a picture in it)
2. What are the possible menu to be prepared in these kinds of cuts?
3. What are processed meat?

What is It

Meat

As previously learned, meat is a term for the flesh of cattle, sheep, and pigs.
Meat comprises water, protein, fat, and various amounts of minerals and
vitamins.

Beef is divided into large sections called primal cuts. These beef primal cuts
or “primal” are then broken down further into individual steak and other retail

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cuts. A “side” od beef is literally one side of the beef carcass that is split through
the backbone. Each side is then halved between the 12 th and 13th ribs into
sections called the forequarter and hindquarter.

Pork is divided into large sections called primal cuts. These primal cuts are
then broken down further into individual retail cuts. Pork is another choice, as far
as meat types are concerned. Pork is derived from pig and is classified as red
meat. However, this meat is less fatty than beef.

Beef is very popular and is used across the globe. This meat is obtained
from cow and is one of the much sought-after types of red meat.

Sheep meat is also a staple food in some parts of the world and is
consumed in many regions. Sheep meat is otherwise known as mutton (meat of
mature sheep) or lamb (immature sheep) also classified as red meat.

Four kinds of doneness in meat

1. Rare – when pressed with finger, the meat is very soft with jelly like texture.
2. Medium Rare – when pressed with a finger, meat feels springy and
resistant.
3. Medium – when pressed with a finger, meat feels firm and there is a definite
resistance.
4. Well Done – when pressed with a finger the meat feels hard and rough.

Safe Cooking Temperatures for Various Meat

Meat degrees C degrees F

Beef, rare 52 125

Beef, medium 57 135
Beef, medium well 68 155
Beef, Well done 71 160
Ground beef 74 165
Pork 71 160

Market Forms of Meat

1. Fresh Meat – this is meat immediately after slaughter, without

undergoing chilling or freezing.
2. Chilled Meat – is meat that has been cooled to a temperature just above
freezing (1-3 degrees) within 24 hours after slaughter.
3. Frozen Meat – are meat cuts frozen to an eternal temperature of 20
degrees Celsius (-40 degrees Celsius)
4. Cured Meat – are meat products that have been treated with a curing
agent solution like salt, sodium nitrate (salitre), sugar, and spices.
5. Canned Meat – are cooked meat products and only requires to be
reheated.
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 6. Dried Meats – dehydrated meats.
7. Processed meat- meat preserved by chemical

A. Beef

B. Pork

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Meat Cuts- Primary Cuts of Meat

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Beef cuts chart
A cow is broken down into what are called primal cuts, the main areas of the
animal which include the Loin, Rib, Round, Flank, Chuck, Sirloin, Brisket
and more.

These primal cuts are then broken down into sub-primal cuts, including specific
steaks and chops: flank steak, flat iron steak, filet mignon, rib eye.

As you'll see below, there are many different cuts of beef to learn.

Loin, short loin, strip loin cuts

These are usually leaner cuts of beef, best grilled or fried and work better with
high heat.
It’s the T Bone and Porterhouse Steaks, the Tenderloins, cuts of meat that
respond better to dry heat cooking.

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Sirloin cuts

Filet Mignon, Bavette, Tri-Tips, Strip Steak and Roasts - coming from the
rear of the animal, these are also leaner cuts, certainly not the best beef choice if
you want to slow cook. The Sirloin family is best for grilling, skillet and stir-fry
with high, dry heats.

Rib cuts
Ribeye Filet, Ribeye Cap, Ribeye Steak. These cuts are getting fattier,
meaning some of them are better for slow cooking and roasting. Not all the cuts
in the rib family work well with slow cooking methods: Ribeye Steak, for example,
will always kick better grilled or fried in a skillet.

Chuck cuts
Blade, Chuck Eye, Country-Style Ribs, this is where the slow goodness
starts to come to play with some good cuts for pot roasts. Don’t get us wrong,
you’ll also find lots of chuck cuts are good for grilling: Top Blade, Ranch Steak,
Shoulder Steak. If you only understand one section, Chuck is the one as there's a
cut for every style of cooking.

Brisket cuts

You can’t really go wrong with brisket, whether you choose Flat or Point cut -
they both want to be slow cooked. For us, Brisket Point works better than Brisket
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Flat, the flat cut is a bit leaner. Just be careful when slow cooking brisket, it's a
forgiving cut but the margin between delicious juicy and chewy dry is small.

Round cuts

Coming from the back legs of the cow, this is a part of the animal that usually
provides leaner cuts of beef so you need to know your business at this end. Top,
Bottom and Eye Round will go well at high heats, the Bottom, Rump and Eye
Roast are best for slow cooking and, you guessed it, oven roasted.

Plate & flank cuts

Skirt, Flank, Short Ribs: only the short ribs should be slow-cooked over
here, the flank and skirt steak will do your best grilled or fried.

Other cuts
Beef cuts come in all shapes, sizes, textures and tastes. 'Other' covers anything
that doesn’t fall into the rest of the main families. You have Stewing Steak,
Burgers, Corned Beef, Minced and Ground Beef in this category. Shanks, which
come from the legs of the cow, are probably one of the most interesting beef
cuts and perfect for slow cooking.

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11
Dif f erent cuts of meat should be cooked dif ferently; this is bec aus e th ey
come from various parts of the animal which have s erved dif fere nt purp os es.

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 The cut of meat you choose will have a unique amount of fat, tenderness
and flavour depending on what part of the animal it is from. It is important to
know which cooking technique to use so you can cook with confidence and utilise
each cut of meat.
We’ve made a list of the most common cuts of beef, explained what they
are and the best way to cook them.

BLADE STEAK AND ROAST

The blade steak or blade roast cut of beef is from the shoulder blade of the
animal. The steak cut is very versatile and can be cooked by barbecuing, pan-
frying, stir fried, diced or even slow cooked. The blade roast, on the other hand,
is fantastic to be cooked as a whole roast. If need, you can also cut this into
steaks.

CHUCK

Chuck meat is one of the neck muscles of the beef. Therefore, it contains a
lot of connective tissue and is perfect for slow and moist cooking techniques.

SCOTCH FILLET

The scotch fillet cut of meat comes from the back of the animal. It runs
between the sirloin and the chuck. It is a moist and flavoursome cut of beef and
is great for roasting or can be cut into steaks or strips to pan fry.

ROLLED RIB AND STAND ING RIB ROASTS

The standing rib roast is perfect for entertaining. It is the scotch fillet with
the rib bones still attached. While the rolled rib roast is the same cut again with
the bones removed, and the beef rolled and tied.

POINT END BRISKET

This cut of meat is the pectoral muscles from the chest area of the animal.
Because of the amount of connective tissue in this cut, it is ideal for slow-
cooking, braising or used in a casserole. This cut of beef is perfect for any pulled
beef recipes because it will start falling apart while cooking.

SIRLOIN

The sirloin steak and roast cut comes from the strip loin. The strip loin is a
section of the meat which is situated on the hindquarter of the spine (ribs to
rump). A sirloin steak is cut from the back end of this section and is best suited to
high temperature cooking such as pan frying and barbecuing.
FILLET

The fillet, otherwise known as the tenderloin is one of the most tender cuts
of beef. This is because it sits along the spine of the animal and doesn’t do as
much work as other cuts of beef. It also only contains a small amount of

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connective tissue and fat. The fillet is best suited to pan frying and barbecuing or
even roasting if kept as a whole fillet.

T-BONE

A T-bone cut of meat comes front of the strip loin. The “t” shape is created
by the combination of the tenderloin on one side of the bone and a piece of strip
loin on the other. This cut, as many readers would know is great for frying and
BBQing.
PORTERHOUSE

Not to be mistaken with a T-bone steak, a porterhouse steak is cut from

the opposite end of the strip loin. The porterhouse is cut from the rear of the strip
loin and, therefore, includes more of the tenderloin steak.

RUMP

The rump roast comes from the hindquarter of the animal and is a
boneless piece of beef. This cut can be pan fried, slow cooked, or roasted.

SILVERSIDE

All silverside cuts are great for slow cooking. The silverside comes from the
outside of the hind legs- located between the knuckle and the topside. Because
the silverside is a heavily used muscle, it is ideal for slow cooking.

TOPSIDE

Topside is located between the flank and the silverside. It is also best for
slow cooking.

KNUCKLE

A lean piece of beef that can be roasted, slow cooked, barbecued or sliced
for stir fry.
Marinades

Good marinade will add flavor to your favorite meat and make it more
tender and juicy. Making a marinade is very simple. All you need are three basic
components. The first is an acid, such as lemon juice, vinegar, yogurt, or wine.
The acid is important as it break down the meat and tenderizes it. The second is
oil. This protects and preserves the food while marinated and also when it’s being
cooked. The third is any herb and/or spice. This is what gives a marinade its
unique flavor and zest. Feel free to experiment by grouping one or more
ingredients from each component.

Here are some general guidelines for marinating:

• Meat and poultry are generally marinated for 2 hours up to 2 days.

• Seafood and fish should be marinated for no longer than one hour.
• Use a non-reactive container- steel clear of aluminum, copper, or cast
iron.

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 • Wait for marinade to cool down before pouring over the meat of your
choice.
• Always refrigerate your meat while its marinating.
• Never reuse marinades.

Examples of Marinades

Pineapple Marinade

This sweet, fruity marinade works great on any cut or chicken giving it a great
Hawaiian Teriyaki flavour. Try this marinade when you are simply placing

cut strips of pork or chicken over rice. You can make extra marinade to use as

a sauce as long as you keep it separate from meat.

Pork Chop Marinade

This is a great Asian style marinade that works well on all cuts of pork,
particularly pork chops, reminiscent of a teriyaki marinade with a hint of heat
from the chili sauce. You can, if you like, heat this up with some extra chili
sauce.

Pork Rib Marinade

This marinade uses a pork rub for the seasoning with vinegar and water

to turn it into a marinade.

Teriyaki Marinade

This teriyaki marinade works particularly well with pork and poultry and gives it
a sweet salty taste.

Mustard-Vinegar Marinade

This is a simple mustard marinade that tenderizes and adds flavor. It

works well on pork or poultry.

Source: http://bbq.about.com/od/marinaderecipes/tp/Top-10-Pork-
Marinades-

What’s More

Do this activity
DIRECTIONS:
Let your parent or guardian purchase fresh meat in the market. Do the
following as you have the meat. Follow the recipe.
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Note: Your product and performance will be evaluated using the given rubric.

Let any member of the family to check your performance. Or you may
take video if gadget is available. The said family member must check/monitor
your performance and accomplish the Scoring Rubrics provided below after the
activity.

Observe safety while working on

. the task

ROASTED MEAT
Tools and Equipment Needed:

• Knife
• Chopping board
• Roasting pan
• Rack
• Oven
• Pan
• Serving plate Materials/ingredients
needed:

• meat (any kind) * brown

stock
• seasoning * mirepoix
Procedure:

1. Collect all equipment and food supplies. Use roasting pans that have
low side and just large enough to hold the roast.
2. Prepare a trim meat for roasting.
3. Season meat several hours or the day before.
4. Place meat fat side up on a rack in the roasting pan.
5. Place meat in preheated oven
(Note: in the absence of oven, you can use the pan, place a little
amount of oil. Then cover. After how many minutes, invert)
6. Roast to desired doneness.
7. Remove roast from oven and let stand in a warm place for 15-30
minutes.

8. Prepare pan gravy from drippings by:

• Degrees pan used in roasting meat

• Add mirepoix and let brown
• Deglaze with brown stock
• Simmer for desired time
• Strain and skim fat
9. Slice roast meat across the grain and serve with gravy.

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Evaluate your finished product and performance using the
score sheet
Very Good Good Fair Poor
( 4) (3) (2) ( 1)
A. Products
1. General Appearance
a. The dish is attractive to look
at and appetizing
b. The dish has good color
combination
c. The ingredients are cooked
just right
d. The dish has the correct
consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious

B. Procedures
1. Use of Resources:
a. Learner keeps working
table orderly while
preparing the ingredients
b. Learner uses only the
proper and needed
utensils and dishes.
c. Learner uses time-saving
techniques and devices
2. Cleanliness and Sanitation
a. Learner is wellgroomed
and properly dressed
for cooking,
uses a clean apron,
hairnet, hand towels
and pot holders.
b. Learner observes
proper sanitary
handling of food.
3. Conservation of Nutrients
a. Learner follows proper
preparation and
cooking procedures.

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 b. Learner followed the
recipe correctly.
Score: (maximum 46 points )
Comments:

What I Have Learned

Direction: Write at least a two-paragraph essay about your learning on this

lesson/module using the following guide phrases.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

What I Can Do

Instruction. Perform tocino business at home. You may use pork for your Tocino.

Tools and Equipment Needed:

• Knife
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 • Chopping board
• Mortar and pestle
• Strainer
• Measuring cup
• Measuring spoon
• Wooden spoon
• Mixing bowl

Ingredients Needed:
 1 kl. Pork, slice thinly
 1 tbsp salt
 ½ tsp curing salt
 1 tbsp phoshate
 ¼ cup water

Second mixture
 1 cup garlic
 2 tbsp garlic
 2tbsp Anisado wine or rum
 1 tsp meat enhancer
(optional )
 ¼ cup pineapple juice
 2 tsp oyster sauce
 1 tsp Worcestershire sauce

Procedure:
1. In a bowl, combine all ingredients for the 1 st mixture together. Set aside.
2. On another bowl, mix all ingredients for the 2 nd mixture.
3. Combine 1st and 2nd mixture
4. Let it stay for 1 hour, then put it on tocino sticks. Ready for sale.

Assessment

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 A. Multiple Choice
Directions: Choose the letter of the correct answer. Write your answer on
a separate sheet of paper.

1. Which of the following market forms of meat does not undergo chilling?
A. Cured meat C. frozen meat
B. Fresh meat D. processed meat

2. What part of the meat helps you identify the less tender cuts?
A. Bone C. flesh
B. Fat D. ligament
3. What part of the meat has the greatest amount of quality protein?
A. Bone C. flesh
B. Fat D. ligament
4. Which of the following meat cuts requires long and slow cooking
temperature?
A. Less tender C. tender
B. Slightly tough D. tough
5. What is a long-bladed hatchet or heavy knife used by a butcher?
A. Butcher knife C. cleaver knife
B. Chopper knife D. set of slicing knife

6. To which meat cut do internal organs belong?

A. Less tender cuts C. tough cuts
B. Tender cuts D. variety cuts
7. Which of the following is the most tender cut of beef?
A. Chunk C. sirloin
B. Round cut D. tenderloin
8. When buying meat, what should you consider first?
A. Brand C. quality
B. Price D. round cut
9. These are taken from the internal organs of animals.
A. Less tender cuts C. tough cuts
B. Tender cuts D. variety cuts

10. Where should meat products meat products be stored?

A. Crisper C. dry shelf
B. Cold shelf D. freezer
B. Direction:

Given below is the list of the most common cuts of beef, explained what
these are and give best way on how to cook them. Write your answer on your
notebook for checking

1. Blade Steak and Roast 9. Porterhouse

2. Chuck 10. Rump
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 3. Scotch Fillet
4. Rolled Rib And Standing Rib Roast
5. Point End Brisket
6. Sirloin
7. Fillet
8. T-Bone

Additional Activities
Direction: Prepare meat dishes for a meal good for 2 days. Just prepare 2
dishes, and submit the recipes of your dish preparation.

Let any member of the family to check your performance. Or you may
take video if gadget is available.

Note: If possible have a video on your preparation.

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