CBLM Meat and Games Final.

Competency-Based Learning Material In
PRINCIPLES OF FOOD PRTEPARATION (TLEHEPFP)
MEAT AND GAMES
SECTOR: EDUCATION
QUALIFICATION TITLE: PROFESSIONAL EDUCATION
UNIT OF COMPETENCY: PRINCIPLES OF FOOD PREPARATION
MODULE TITLE: “PRINCIPLES OF FOOD PREPARATION”
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
COLLEGE OF EDUCATION
PROFESSIONAL EDUCATION
Date Developed: Document No. 001

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Principles of Food Developed by: of
Preparation Rose Ann Palima Department Of Technology 71
John Rhey B. Palacio & Livelihood Education
BTLED-HE II Revision # __
HOW TO USE THIS COMPETENCY- BASED
LEARNING MATERIAL
Welcome!
The unit of competency, Meat and Games, is one of the competencies of

Principles of Food Preparation, a course which comprises the knowledge, skills
and attitudes required for a Pre-Service Teacher (PST).
The CBLM, Meat and Games, contains training materials and activities
related to identifying learner’s requirements, preparing session plan, preparing
basic instructional materials and organizing learning and teaching activities for
you to complete.
In this module, you are required to go through a series of learning activities

in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Task/Job Sheets. Follow
and perform the activities on your own. If you have questions, do not hesitate to
ask for assistance from your facilitator/instructor/professor.
Remember to:
• Work through all the information and complete the activities in each section.
• Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
• Most probably, your trainer will also be your supervisor or manager. He is there
to support you and show you the correct way to do things.
• You will be given plenty of opportunities to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way, you
will improve your speed, memory and your confidence.
• Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of each
section to test your own progress. Use the Performance Criteria Checklist or
Procedural Checklist located after the sheet to check your own performance.
• When you feel confident that you have had sufficient practice, ask your Trainer
to evaluate you. The results of your assessment will be recorded in your Progress
Chart and Accomplishment Chart.
You need to complete this module before you can perform the next module.

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TLEHEPFP
PRINCIPLES OF FOOD PRTEPARATION
COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCIES
NO. UNIT OF COMPETENCY MODULE TITLE
1. Origin of classical development of

cooking.
2. Modern development that led
changes in the food industry.
3. Factors to consider in the kitchen
organization.
4. Trends in cooking.
Introduction to Culinary Arts
5. Kitchen lay-out and design.
1.
6. Classical kitchen brigade
7. Skills level of food production
personnel.
8. Behavioral characteristics that
food service personnel should
develop and maintain to achieve
the highest standards of
professionalism
1. Food Safety, Hygiene and
Sanitation.
2. Microorganism usually found in
food.
3. Toxins commonly cause of
2. Sanitation and Safety foodborne illness.
4. Proper hand-washing and
dishwashing techniques.
5. Appropriate food receiving,
handling, serving and storing.
6. HACCP, CCP and FATTOM
3. Tools and Equipment 1. Kitchen tools and equipment.

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2. Characteristics and uses of
different tools and equipment.
3. Processing equipment and uses.
4. Hand tools and its uses.
5. Measuring tools.
1. Mise en place
2. Knife and its kind
“Mise en Place” Preparation
3. Basic cutting techniques.
4. Fruit and vegetable carving
1. Define herbs, seasoning, spices
and flavorings.
Herbs, Spices, Flavoring 2. Proper uses of herbs, spices, and
4.
Ingredients seasonings in a recipe to
contribute different flavors in
improving its flavor.
1. Measurement and Equivalent
2. Emergency substitution.
5. Culinary Math (Menu Planning)
3. Food costing.
4. Recipe costing
1. Understanding vegetable cookery
2. Heat transfer on food.
Basic Principles of Cooking
6. 3. Methods of cooking
and Food Science
4. Cooking temperature of food.
5. Checking doneness of food.
7. Fruits and Vegetables
1. Understanding legumes and
grains.
8. Legumes and Grains 2. Important of grains used as a food
substitute.
3. Types and variety of edible beans.
1. Introduction to salad and
dressing.
2. Component and types of salad
9. Salads and Dressing
and dressing.
3. Categories of salad dressing.
4. Market type of oil and vinegar.
1. Composition of rice.
10. Rice, Grains and Pasta
2. Kinds and varieties of rice.

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3. Composition of corn.
4. Version of corn rice in the
Philippines.
5. History of pasta
6. Component of pasta.
7. Types and categories of pasta.
8. Asian noodles and its
characteristics.
1. History of sandwich
Sandwiches and Hors d’
11. 2. Parts of a sandwich
Oeuvres
3. Type of sandwiches
1. Breakfast preparation, coffee and
tea.
2. Understanding eggs.
3. Different ways to use eggs in
Breakfast Preparation: Eggs,
12. cookery.
Milk, and Dairy Products
4. Pancakes and waffles
5. Cereals
6. Milk, cream, butter and other
dairy products.
13. Stocks, Soups and Sauces
1. Understanding meats and games.
2. Meat and meat cookery
3. Storage of meat.
4. Grading and inspection
5. Characteristics of beef cuts prior
to cooking.
14. Meat and Games
6. Pork cuts, suggested cooking
methods and dishes.
7. Lamb cuts, suggested cooking
methods and dishes.
8. Meat defrosting guidelines in a
refrigerator.
1. Understanding poultry and
games.
15 Poultry and Games 2. Poultry’s composition and
structure.
3. Classification of poultry.

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4. Game birds and specialty
products.
5. Handling and storage of fresh
poultry.
6. Trussing methods
7. Cooking chicken.
8. Thawing of poultry inside the
refrigerator.
Fish and Shellfish
16.

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MODULE CONTENT
UNIT OF COMPETENCY : PRINCIPLES OF FOOD PREPARATION
MODULE TITLE : MEAT AND GAMES
MODULE DESCRIPTOR:
This module covers the knowledge, skills and attitude in processing Meat
and Games.
NOMINAL DURATION : 3 HOURS
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Describe the composition and structure of meat;
2. Explain how they relate to meat selection and cooking methods;
3. Use guidelines for meat inspection and grading system in selecting and
purchasing meat;
4. Explain the effect of aging on meat; and
5. Identify the primal cuts of beef, lamb, veal, and pork, and list the major
fabricated cuts obtained from each of them.
ASSESSMENT CRITERIA:
1. Review and analyze curriculum document.
2. Determine current competencies of target group.
3. Compare competencies required to be attained with current

competencies of the target group.

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4. Use results of comparison to determine training requirements.
5. Validate training requirements with those of other people.
LEARNING OUTCOME # 1
UNDERSTANDING MEAT AND GAMES
CONTENTS:
3. Storage of meat.
5. Characteristics of beef cuts prior to cooking.
6. Pork cuts, suggested cooking methods and dishes.
7. Lamb cuts, suggested cooking methods and dishes.
8. Meat defrosting guidelines in a refrigerator.
purchasing meat;

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CONDITION:
Learners must be provided with the following:

1. ONLINE CLASS
2. EQUIPMENT
- Computer
- Cellphone
3. TOOLS, ACCESSORIES AND SUPPLIES
- Power Point, Pictures, Videos
4. TRAINING/CLASS MATERIALS
- Learning Packages, Bond Paper, Ball pens, Paper
ASSESSMENT METHOD:
1. Individual Activities
2. Written Exam
LEARNING EXPERIENCES
LEARNING OUTCOME 1 : UNDERSTANDING MEAT AND GAMES
Learning Activities Special Instructions

1. Read Information Sheet
2. Answer Self-Check Compare answers with the answer key.
You are required to get all answers
correct. If not, read the information
sheets again to answer all questions
correctly.


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correctly.
5. Perform Job Sheet Evaluate your own work using the
Performance Criteria.
Present your work to your trainer for
evaluation and recording.
After doing all activities of this LO, you are
ready to proceed to the next LO on
preparing session plans.
INFORMATION SHEET 1.1
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to:
Describe the composition and structure of meat, explain how they relate to
meat selection and cooking methods, use guidelines for meat inspection and
grading system in selecting and purchasing meat, explain the effect of aging on
meat, identify the primal cuts of beef, lamb, veal, and pork, and list the major
fabricated cuts obtained from each of them, select appropriate cooking
methods for the most important meat cuts, based on the meat’s tenderness and
other characteristics prepare variety of meats, store fresh and frozen meat to
gain the maximum shelf life, practice the basic thawing methods that are

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applicable to meat varietals, and learn the cuts of meat varietals appropriate
for each cooking method.
Introduction:
In this module you will recognize how they are related to meat choices and
cooking techniques. When selecting and purchasing meat, follow the criteria for
meat inspection and grading. Explain how aging affects meat. Identify the
primary cuts of beef, lamb, veal, and hog, as well as the principal manufactured
cuts that may be made from each. Based on the meat's tenderness and
softness and other properties, choose appropriate cooking methods for the
most significant meat parts. Prepare a wide range of meats. To extend the shelf
life of fresh and frozen meat, store it in the refrigerator. Learn how to thaw meat
varieties using simple thawing techniques. Learn which meat cuts and varietals
are best for each cooking style.
Toward the end of the lesson, thus student expected to:

3. Storage of meat.
• Eat is muscle tissue. It is the flesh of domestic animals (cattle, hogs, and
lambs) and of wild game animals (such as deer). As a cook, chef, or food
service operator, you will spend more of your time and money on meats
than on any other food.
• It is important, then, to understand meats thoroughly in order to cook

them well and profitably.

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What is meat?
• Muscle tissue flesh of domestic animals and wild game animals and
the largest expense item of a food service operation.
What is Game?
• Game, in gastronomy, the flesh of any wild animal or bird. Game is

usually classified according to three categories: (1) small birds, such
as the thrush and quail; (2) game proper, a category that can be
subdivided into winged game, such as
the goose, duck, woodcock, grouse or partridge, and pheasant;
and ground game, such as the squirrel, hare, and rabbit; (3) big
game, predominantly venison, including roebuck, deer, elk, moose,
and caribou but also including other large animals such as bear
and wild boar.
What is the difference between Meat and Game?
• Game meat refers to the meat from any land animal that is hunted
for food, and is not typically raised on farms. There are thousands of
animals that can be killed and used for meat. In North America,
some of the most common types of game meat include deer,
rabbit, and duck. Because this type of meat comes from wild
animals who hunt and forage for their food, it is typically richer in
flavor and leaner in fat than meat from domesticated animals like
cows and chickens.

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SELF-CHECK
Direction: Read the following question and choose the best answer.
Multiple Choice
1. What cut of meat is used for making bacon?
a. Pork ribs b. Pork belly c. Loin of Beef d. Leg of
Lamb
2. What is the cookery for corn brisket?
a. Dry b. Moist C. Dry/Moist
3. What kind of steak uses the 20th letter of the alphabet
to start its name?
a. T-bone b. Filet Mignon c. New York Strip

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4. Sheep give us a variety of products, specifically wool
and meat. What is the name of sheep meat that
reaches our table?
a. Ewe Roast b. Woolerton c. Mutton d. Ramburger
5. Pork chop come from the Loin of the pig?
a. True b. False
Direction: Answer the following question.
Identification
6. Give your own understanding what meat is?

7. Give some examples of meat?
8. Give at least one popular dishes of pork, beef, goat,
sheep and carabao?
9. Site some know cuts of beef?
10. Give the 3 basic method of thawing meat?
ANSWER KEY
Direction: Read the following question and choose the best answer.
Multiple Choice:
1. b. Pork belly
2. b. Moist

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3. a. T-bone
4. c. Mutton
5. a. True
Identification:
1. Meat is animal flesh that is eaten as food

2. Pork, Beef, Sheep, Carabao
3. Adobo, Paris, Bulalo, Goat Curry, Biryani, Tapang calabaw
4. Cubed steak, Back ribs, Sirloin steak, Boned chuck roast
5. In the Refrigerator, In Cold Water and in the Microwave
Meat and meat cookery
CONTENTS:
3. Storage of meat.

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purchasing meat;
CONDITION:

1. WORKPLACE LOCATION
2. EQUIPMENT
- Computer
- Cellphone
ASSESSMENT METHOD:
1. Individual Activities
2. Written Exam

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LEARNING OUTCOME 2 : Meat and meat cookery

1.Read Information Sheet
2.Answer Self-Check Compare answers with the answer key.
correctly.

correctly.

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• Meat – refers to the edible flesh of animals. Is animal flesh that is eaten
as food
• Composition – Meat consists of: Water – 75%Protein –

19%Intramuscular fat – 2.5 %Carbohydrates – 2.3%
Red and White Meat
• Red Meat – The color depends on the concentration of myoglobin in

muscle fiber. When myoglobin is exposed to oxygen reddish color
appears. Redness depends on species, animal age, and narrow
muscle fibers. Examples: Red meats L: Beef, veal, lamb, mutton,
carabeef
• White Meat – white meat may also refer to any lighter- colored meat.
It is believed that white meat is healthier than red meat Examples:
pork, poultry and game, fish and shellfish

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• Meats from Diff. Animals – Pork – pig/hog• Beef – cow/cattle•
Chevron – goat• Venison – deer• Lamb and mutton- sheep•
Carabeef – carabao
• Structure of Meat: 1) Lean Tissue – consist of one or more muscles

which is made up of many bundles of muscle fibers.2) Connective
Tissue – Surround the fibers and unites them in bundles. a) Collagen –
arranged in parallel, do not stretch, color is white, disintegrate in hot
water b) Elastin – yellowish portion, do not tenderize while cooking3)
Fat – around or between muscles
• Composition of Meat: Water• Water is about 75% of muscle tissue.

Shrinkage can be a big problem in cooking meat which result to loss
of weight and loss of profit. Protein• About 20% of the muscle tissue is
a protein. Protein coagulates when it is heated. This means firmer and
loses moisture. Coagulation is related to doneness.
• Fat• 5 % of the muscle tissue is fat. A beef carcass can be as much

as 30% fat.1. Juiciness – Marbling is fat deposited within the muscle
tissue. Juiciness depends on how much marble contains in the
meat.2. Tenderness – Marbling separates muscle fibers, making them
easier to chew.3. Flavor – Flavor depends on the marbling.

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BEEF
Cut in Beef Carcass
• Beef is the meat of domesticated mature cattle usually over 12

months of age. It has distinctive flavor and firm texture. It is usually
bright, cherry red in color with creamy white fat. Cattle is the
collective name for all domesticated oxen
• Cattle are classified as; • Bulls – male cattle, usually not raised to be
eaten. • Calves – young cows or bulls prized for their meat. • Cows –
female cattle after the first calving, raised principally for milk and calf
production. • Steers – male cattle castrated prior to maturity and
principally raised for beef.
• Basic CutsPaypay (chuck)Tadyang (ribs)Kadera (sirloin)Tapadero

(rump)Kenches (hind shank) Kenches (fore shank) Puntay peche
(brisket)Campto (flank)Pierna corta (round)
• Changes in Meat after Death1) Muscle is pliant, soft, gel like, sticky,
immediately after death2) A few minutes to 1 hr. – muscle shortens,
become rigid, hard, inflexible. Should not be cooked at this time3)
After a few days – gradual tenderization, after freezing. This is the time
to cook the meat

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Cut in Pork Carcass
• Pork Carcass Basic Cuts• Casim (picnic)• Pork chops• Loins• Pata
(fore shank) (hind shank) • Spare ribs• Bacon• Pigue (ham)
• Effects of Cooking Meats• Changes in pigment – myoglobin from

bright red color to grayish brown. • Changes in meat protein-
Decrease in length of fiber causing shrinkage. Excessive heating
makes the meat tougher, stringy and rubbery. • Fat melts, causing
shrinkage• Loss in moisture• Heat converts collagen into gelatin. This
requires more heat• Long cooking develops better flavor
• Factors Influencing Flavor• Flavor is due to decomposition of protein

and oxidation of fat. Saltiness and sweetness of the blood. The
distinctive flavor of animal is affected by specie, sex, age, amount of
exercise, degree of ripening. • The older the animal the stronger the
flavor. • More exercised animals have tougher meat• The more
varied the feed, the more distinctive its flavor.
• Storage of Meats: Fresh Meats:1. Check purchases as soon as it

arrives to ensure the quality.2. Do not wrap tightly, bacteria and mold
thrive in moist. Allow air to circulate to inhibits the growth of
bacteria.3. Do not open vacuum packed meats until it is ready to
use. 4.. Store at 32⁰ to 36⁰ F

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SELF-CHECK
Directions: Read the question carefully and answer the following.
1-2. What is meat?

3-4. Give the two kinds of meat?
5-7. Give at least three compositions of meat?
8-10. Give the three structures of meat?
ANSWER KEY
Directions: Read the question carefully and answer the following.
1-2. Refers to the edible flesh of animals. Is animal flesh that is eaten as food
3-4. Red Meat and White Meat
5-7. Water, Protein, intramuscular fat, and Carbohydrates
8-10. Lean Tissue, Connective Tissue and Fat

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Storage of meat
CONTENTS:
1. Understanding meats and games
3. Storage of meat
5. Characteristics of beef cuts prior to cooking
6. Pork cuts, suggested cooking methods and dishes
7. Lamb cuts, suggested cooking methods and dishes
8. Meat defrosting guidelines in a refrigerator
purchasing meat;
CONDITION:

2. EQUIPMENT
- Computer
- Cellphone

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ASSESSMENT METHOD:
1. Individual Activities, Written Exam
LEARNING OUTCOME 3 : Storage of Meat

correctly.

correctly.
5.Perform Job Sheet Evaluate your own work using the

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Storage of meat
3. Storage of meat
Refrigeration
• The ideal temperature for the storage of fresh meat is 28°F to 32°F. Meat
should be stored in the coldest part of the refrigerator. As storage
temperatures approach 40°F perishability increases. Rapid growth of
bacteria begins at about 50°F. Meat in-transit from the place of purchase,
or left to thaw at room temperature, invites the growth of spoilage
organisms. If meat is not going to be used within a few days after purchase,
it should be frozen as soon as possible to preserve optimal quality.
• Cured and smoked meat, including luncheon meat and canned hams, are
less perishable than fresh meats. These meat products should be
refrigerated in their original packaging. Canned products such as soups or
stews should remain on the pantry shelf until opens, but once the thermal
seal has been broken, the can’s contents should be refrigerated.
Freezing
• Freezing is the most common method of meat preservation. Trimming

excess fat and removing bones, if possible, will conserve freezer space.
Meat should not be salted prior to freezing. Salting draws out moisture and
oxidizes meat fat giving it a rancid flavor and reducing the time meat can
be left in the freezer.
• Animal fats, like other lipids, are subject to deterioration over time. They are
especially prone to develop oxidative rancidity which results in
objectionable flavors and odors. The more unsaturated fatty acids there
are in the fat, the greater its susceptibility to oxidation and rancidity. This is
why pork, which has more unsaturated fatty acids (monounsaturated and
polyunsaturated) than other meats, is more perishable than beef and lamb.
This fact provides the basis for limiting storage of properly wrapped pork in

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the freezer to six months, whereas beef and lamb can be stored in the
freezer for up to 12 months. In the case of processed animal fats, rancidity
is eliminated, or at least delayed, by incorporation of antioxidants, such as
vitamin C or by hydrogenation of the fat.
Storage Tips:
• Since product dates aren't a guide for safe use of a product, how long can
the consumer store the food and still use it at top quality? Follow these tips:
• Purchase the product before the date expires.
• Follow handling recommendations on product
• Keep lamb in its package until ready to use.
• If product has a "use-by" date, follow that date.
• Once a perishable product is frozen, it doesn't matter if the date expires
because foods kept frozen continuously are safe indefinitely.
• If product has a "sell-by" date or no date, cook or freeze the product by the
recommended times.
• Beef
• Pork
• Lamb
• Veal
• Chicken
• Turkey

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SELF-CHECK
Storage of meat
Direction: Read the question carefully and answer it.
1-2. Meat storage has two kinds, what are they?

3-8. If product has a "sell-by" date or no date, cook or freeze the product by the
recommended times? In any order, what are they?
9-10. The ideal temperature for the storage of fresh meat is?
ANSWER KEY
Storage of meat
Direction: Read the question carefully and answer it.
1-2. Refrigeration and Freezing
3-8. Beef, Pork, Lamb, Veal, Chicken and Turkey

9-10. 28°F to 32°F

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Grading and inspection
CONTENTS:
3. Storage of meat.
purchasing meat;
CONDITION:


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2. EQUIPMENT
- Computer
- Cellphone
ASSESSMENT METHOD:
LEARNING OUTCOME 4 : Grading and Inspection

B. Read Information Sheet
C. Answer Self-Check Compare answers with the answer key.
correctly.
D. Read Information Sheet
E. Answer Self-Check Compare answers with the answer key.

correctly.
F. Perform Job Sheet Evaluate your own work using the

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Grading and Inspection
4. Difference of Grading and Inspection
• Inspection – American consumers can be confident that the Food Safety

and Inspection Service (FSIS), the public health agency in the USDA,
ensures that meat and poultry products are safe, wholesome, and
correctly labeled and packaged. Under the Federal Meat Inspection Act
and the Poultry Products Inspection Act, FSIS inspects all raw meat and
poultry sold in interstate and foreign commerce, including imported
products. The Agency monitors meat and poultry products after they leave
federally inspected plants.
• Meat inspection is a careful and continuous examination of the meat and

meat products for wholesomeness. Inspection is mandatory when meat is
being slaughtered and processed for sale. Those plants that custom
slaughter for the owners of animals is exempt from daily inspection since
the owner of the animal assumes responsibility for the wholesomeness of
the product. However, custom plant facilities must be approved by the
inspection service and the plant is subject to a monthly sanitary inspection.

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Our federal tax dollars support the federal inspection system. Federal
monies also support approximately 50 percent of each state’s inspection
system.
• Grading – After the meat and poultry are inspected for wholesomeness,
producers and processors may request to have the products graded for
quality by a federal grader. The USDA’s Agricultural Marketing Service is the
agency responsible for grading meat and poultry. Those who request
grading must pay for the service. Grading for quality means evaluation of
traits related to tenderness, juiciness, and flavor of meat; and, for poultry,
a normal shape that is fully fleshed and meaty and free of defects.
• Meat inspection is a careful and continuous examination of the meat and

meat products for wholesomeness. Grading serves to separate products
into standardized groups of common characteristics to aid in the
marketing of these products.

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SELF-CHECK
Direction: Read the following question carefully and answer it.
For 10 points
1. Differentiate Grading and Inspection?
ANSWER KEY
1. Meat inspection is a careful and continuous examination of the meat and meat
products for wholesomeness. While Meat inspection is a careful and continuous
examination of the meat and meat products for wholesomeness.

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Characteristics of beef cuts prior to cooking.
CONTENTS:
3. Storage of meat.
purchasing meat;
CONDITION:

2. EQUIPMENT

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- Computer
- Cellphone
ASSESSMENT METHOD:
LEARNING OUTCOME 5 : Characteristics of beef cuts prior to cooking.

correctly.

correctly.

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Characteristics of beef cuts prior to cooking
5. Characteristics of beef cuts prior to cooking
8 PRIMAL CUTS OF BEEF
• Let’s start by looking at the primal cuts of beef. These are the eight basic
cuts that separate one whole side of beef. These cuts incorporate large
sections that get cut down further to form sub primal cuts and individual
portion cuts of meat you might buy at the butcher shop or grocery store.
These eight different cuts of meat include the following.
• Chuck: Beef chuck comes from the forequarter of a cow. Chuck consists of
the upper arm through the shoulder blade up to part of the neck.
• Rib: The rib cut consists of the sixth through the 12th ribs, not including the
lower portion, which is known as the plate.
• Loin: On the top of the cow, just behind the rib, is the loin. The loin is where
the highest-quality cuts of beef come from.

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• Round: The round is at the back of the cow, on the rump and hind legs.
• Flank: The flank is a boneless cut of meat located below the loin.
• Plate: The plate, also called the short plate, is below the rib cut, in the
forequarter of the cow.
• Brisket: In the front of the cow, below the chuck, is the brisket cut. This cut is
from the cow’s breastbone area.
• Shank: The shank is the upper part of the cow’s legs. Each side of beef
includes two shanks: one in the forequarter and one in the back.
WHAT ARE THE SUBPRIMAL CUTS OF BEEF
• If you’ve purchased beef from a butcher or supermarket, you know beef

comes in far more than just eight different cuts. That’s because butchers
can further divide each primal cut of beef into smaller sections known as

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sub primal cuts. You can often find sub primal cuts cut down even further
into individual cuts at the grocery store.
• Now that we’ve looked at the eight primal cuts of beef, let’s turn our
attention to the sub primal cuts that belong to each primal cut and how to
prepare these cuts to bring out their best textures and flavors.
1. CHUCK SUBPRIMAL CUTS
• Because it includes a lot of connective tissue, the chuck primal cut is

relatively tough. Chuck is also high in fat content, which contributes to a
rich flavor. Chuck often gets turned into ground beef, and it is also a great
cut for stews and roasts, since you can slow-cook them to make them
tenderer. Let’s take a closer look at the sub primal cuts of beef chuck.
• Chuck tender: Chuck tender is a lean cut divided further into chuck tender
steak and chuck tender roast. If you want to grill a chuck tender steak,
you’ll want to marinade it first to tenderize it.
• Chuck roll: Chuck roll is more tender. It consists of two cuts, chuck eye roll
and under blade, which produce a range of flavorful roasts, country-style
ribs, steaks and more.
• Shoulder clod: The shoulder clod includes the shoulder clod arm roast and
shoulder petite tender, which are lean, and the more marbled top blade.
In addition to slow-cooking, you can grill, broil or smoke the shoulder petite
tender.
• Square-cut chuck: This cut is flavorful and tender due to marbling. It consists
of many varieties of steaks and roasts, along with pectoral meat and short
ribs. You can grill or broil some cuts instead of putting them in a slow cooker.
2. RIB SUBPRIMAL CUTS
• All-time favorite beef cuts like the ribeye steak and prime rib roast come
from the rib cut. There are only two sub primal cuts, but both of these sub
primal sections include many popular cuts of beef. Because the beef rib

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section is tender and flavorful, these cuts are versatile, and you can cook
them to perfection in many different ways.
• Ribeye roll: The ribeye roll includes ribeye steaks and roasts, all of which are
rich, juicy and tender. The best ways to prepare ribeye roasts are through
roasting or baking, and there are a variety of ways to prepare steaks,
including grilling, pan-broiling, smoking and more. Ribeye steaks and roasts
are a favorite cut of meat for their delicious flavor and succulent texture.
• Rib sub primal: This sub primal cut includes back ribs, short ribs and rib oven-
prepared, all of which are tender, delicious ribs. As the name suggests, rib
oven is best roasted, while there are a variety of ways to prepare back ribs
and short ribs. This sub primal also includes rib fingers and blade/lifter meat.
Cooked Tenderloin
3. LOIN SUBPRIMAL CUTS

• The loin consists of three sub primal cuts that produce some of the most
beloved and tenderest cuts of beef. These include cuts like the tenderloin
and porterhouse steaks. Many loin cuts are lean, but they are still tender
because of their location on the steer.
• You should bake or roast butts and roasts, and brown tips in a skillet. You
can prepare the other loin cuts in a variety of ways according to your
preference. Grilling and pan-searing are popular methods for bringing out
the delicious flavors in steaks that come from loin sub primal cuts.
• Tenderloin: The tenderloin is a long, narrow section of meat known for being
the tenderest of all. The famous filet mignon comes from this sub primal cut,
as well as tenderloin roast, tips, tails and butt.
• Strip loin: The strip loin is a boneless cut of meat with generous marbling and
delicious flavor. You can prepare it whole as a roast, or subdivide into strip
filet, strip petite roast, strip roast and strip steak.
• Short loin: The short loin is another popular sub primal cut for steak lovers. It
produces the porterhouse steak and T-bone steak, along with the loin steak
tail. These cuts offer bold flavor.

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4. ROUND SUBPRIMAL CUTS
• The round primal cut is relatively inexpensive and can be a bit tough. Most
cuts from the beef round section are lean and have a lower fat content.
Still, this primal cut produces some sub primal cuts that are useful and
delicious for all sorts of dishes. They may require some marinating or slow-
cooking to become tender. Marinating is the method of choice in most
cases for steak, and slow-cooking is the best way to tenderize roasts.
• Bottom round: Bottom round is a lean sub primal cut from the outside of the
steer’s rear leg. Bottom round consists of two sections: outside round, cut
into roasts and steaks, and outside round, or heel, which you can grind or
cut into steaks. These cuts are typically best braised or roasted and sliced.
For steak cuts, marinate before cooking.
• Eye of round: Eye of round is exceptionally lean and is similar to a tenderloin,

though it is much tougher in comparison. It consists of eye of round roast
and eye of round steak. The roast is a popular choice for roast beef
sandwiches. You can also bake or braise it and enjoy it as a roast. Marinate
eye of round steak, then cook it on a grill or in a skillet.
• Sirloin tip: The sirloin tip, also called knuckle, consists of sirloin roasts and
steaks. You can also grind it to create ground beef. Sirloin tip is extremely
lean. The best ways to prepare roasts include braising, baking or roasting.
You can also braise steaks or marinate them before grilling or broiling.
• Top round: The last sub primal cut from the round primal is top round. Also
called inside round, top round is lean and is a popular choice for making
sliced roast beef. In addition to roasts, you can also use top round to create
inexpensive steaks. These steaks benefit from marinating before cooking.
5. FLANK SUBPRIMAL CUT
• The beef flank primal cut produces just one sub primal cut: flank steak. Also
called London broil, jiffy steak or plank steak, flank steak is lean and
flavorful. Flank steak is a good choice for ground beef. You can also broil a
flank steak, slice it up and stir-fry it or can marinate and grill it and then slice
it.

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• When grilling flank steak, the key is to cook the steak at a high temperature
over a short period. Be careful not to overcook the flank steak so that it
remains moist rather than drying out. Once you’ve cooked the steak, cut it
into thin slices, going against the grain.
6. PLATE SUBPRIMAL CUTS

• The plate primal offers five sub primal cuts. Unlike many of the beef cuts
we’ve looked at, which are best to prepare through slow-cooking methods,
many plate sub primal cuts are well-suited to fast cooking over high heat.
• Hanger steak: The hanger steak is a thick, flavorful cut. It has a coarse
texture, but you can tenderize it by removing some connective tissue
membrane or marinating the steak. Then, you can grill or broil the hanger
steak over high heat.
• Inside skirt steak: The inside skirt steak is especially flavorful, and is a favorite
sub primal cut for making fajitas or beef stir-fry. For extra flavor and to
tenderize the meat a bit, marinate it before cooking strips of inside skirt
steak for a short time over high heat.
• Outside skirt steak: The outside skirt steak sits opposite from inside skirt steak,
but this sub primal cut is similar to the inside skirt steak. It’s also known for
fajitas, so you may see it labeled as fajita meat in some instances.
• Plate short ribs: A short section of ribs in the plate primal is plate short ribs.
These ribs taste great braised or grilled. If you’re going to grill them, start
with a spice rub to impart more flavor.
• Flanked-style short ribs: Flanked-style short ribs, also sometimes referred to

as Korean-style short ribs, get cut across the rib bones rather than between
each bone. They are an excellent choice for grilling. Be sure to marinate
them first.

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7. BRISKET SUBPRIMAL CUTS
• Beef brisket is flavorful, but it can be a bit tough, since it comes from a
muscle that cows often use in their daily life. Slow-cooking is, therefore, a
smart method of cooking brisket, so it becomes tender as it cooks. Brisket is
divided into two sub primal cuts: flat half and point half.
• Brisket flat half: This portion of the brisket comes from the posterior part and
is relatively thin, hence the name flat half. You may also hear people call it
the “first cut.” In addition to traditional methods of slow-cooking, you can
try other cooking methods, such as pressure cooking, smoking or even sous
vide.
• Brisket point half: The point half of the brisket is fattier and is exceptionally
flavorful. You still want to cook it low and slow in most cases, though, to end
up with a tender cut of meat you can cut or shred. This cut is not as well-
suited to pressure cooking, but you can braise, roast, bake, smoke or sous-
vide.
8. BEEF SHANK SUBPRIMAL CUT
• Last on our list of beef cuts is the shank. The shank primal is a section of the
leg, so the cow uses these muscles quite a lot. For this reason, shank meat
can be tough by default, but cooking it low and slow can cause it to
become very tender.
• There is only one sub primal cut of the shank primal to be aware of: shank
cross-cut. This lean cut is best known for the Italian dish osso buco, where it
is the star of the show. Braising it leads to fork-tender meat.

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SELF-CHECK
1. Give at least five Primal cuts of Beef?

2. Give at least five sub primal cuts of beef?
ANSWER KEY
1. Chuck, Rib, Loin, Round, Flank, Plate, Brisket, Shank

2. Chuck sub primal cuts, Rib sub primal cuts, Loin sub primal cuts, round sub primal
cuts, Flank sub primal cut, Plate sub primal Cuts, Brisket sub primal cuts, Beef shank
sub primal cut

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Pork cuts, suggested cooking methods and dishes
CONTENTS:
3. Storage of meat.
purchasing meat;
CONDITION:

2. EQUIPMENT

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- Computer
- Cellphone
ASSESSMENT METHOD:
LEARNING OUTCOME 6 : Pork cuts, suggested cooking methods and

dishes

correctly.

correctly.

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Pork cuts, suggested cooking methods and dishes
6. Pork cuts, suggested cooking methods and dishes
• A list of cuts available from each side of pork, their approximate weight,
and suggested cooking methods.
Approximate
Cut Weight Per 1/2 Cooking Method(s)
Carcass
Shoulder
Pork Butt / Pork Smoke, Braise, Slow Roast,

Shoulder / Pork 8-10 lbs. Grill Steaks
Shoulder Steak

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Coppa Slow Roast to Med Well and
2-4 lbs.
Slice, Cure and Dry
Picnic Shoulder Braise, Confit, Smoke, Slow

6-9 lbs. Roast. CHOP LIKE
CAROLINA BBQ!
Country Ribs 1-2 lbs. Braise, Smoke, Oven Roast
Shank 1-2 lbs. Braise, Smoke, Oven Roast
Loin
Rib Chop, Bone in or Pan Sear, Grill, Broil, Bake

4-9 lbs.
Boneless
Tomahawk Chop 7-9 lbs. Pan Sear, Grill, Broil, Bake
Pork Loin Roast, Sear and Finish In oven,

Boneless Slow roast to Med Well and
3-5 lbs.
Slice Thin, Smoke to Med
Well.
Pork Porterhouse Reverse Sear, Broil, sous vide

7-9 lbs.
preferred

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Pork Tenderloin High Heat- Grill, Sear, Broil.
1-2 lbs.
Cook Too Medium.
Baby Back Ribs 1.5 lbs. Grill, Smoke, Broil
Belly
Pork Belly Braise, Smoke, Bacon,

10-15 lbs.
pancetta
Spare Ribs 2-3 lbs. Braise, Smoke, Broil
Porchetta 12-15 lbs. slow roast
Ham
Sirloin Slow Roast to Medium Well,

4-6 lbs.
Slice Thin. Smoke. Bacon
Ham/Seamed Ham Cure and Smoke. Slow

Roast “Top Round” or
18-23 lbs.
“Sirloin Tip” to Medium Well
and slice thinly.
Shank 2 lbs. Smoke, Braise, Bake

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SELF-CHECK
Pork cuts, suggested cooking methods and dishes.
1-4. what are the four cuts of pork?
5-10. Fill in the blank
Pork Belly --------------- Braise, Smoke, Bacon, pancetta
----------------- 2-3 lbs. Braise, Smoke, Broil
---------------- 12-15 lbs. ------------------
-------------- 2 lbs. Smoke, Braise, Bake
Sirloin ----------- Slow Roast to Medium Well, Slice Thin. Smoke.

Bacon

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ANSWER KEY
Pork cuts, suggested cooking methods and dishes.
Direction: Read the following question carefully and Identify the Answer.
1-4. Shoulder, Loin, Belly and Ham
Fill in the blank
5-10. 10-15 lbs., Spare Ribs, slow roast, Porchetta, Shank and 4-6 lbs
Lamb cuts, suggested cooking methods and dishes.
CONTENTS:
3. Storage of meat.

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purchasing meat;
CONDITION:

2. EQUIPMENT
- Computer
- Cellphone
ASSESSMENT METHOD:

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LEARNING OUTCOME 7 : Lamb cuts, suggested cooking methods and

dishes.

correctly.

correctly.

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Lamb cuts, suggested cooking methods and dishes
7. Lamb cuts, suggested cooking methods and dishes
• Lamb, the meat from the carcass of a young sheep, is a lean red meat with
a mild, but distinctive flavor. A very nutritious food, lamb is a good source
of protein, B vitamins and iron. Although it is eaten less often than beef in
the U.S., lamb is the meat of choice in many parts of the world, both for
everyday meals and holiday feasts.
Types of Lamb
Type Description Cooking Method
Milk-fed lamb not more

Baby Lamb
than 10 weeks old, less
(sometimes called Usually roasted whole.
than 20 pounds, very
Hothouse Lamb)
pale pink in color.
Spring or Easter Several months old,

Often spit-roasted.
Lamb usually 20 to 40 pounds.
Five months to one

A wide variety of
year old. This is the age
Lamb cooking methods are
at which most lamb is
suitable.
marketed.
Meat from animals 1 to Although not widely

Yearling
2 years old. The meat is available, both
(sometimes called
darker and more yearling and mutton
Hogget)
flavorful than lamb. are excellent choices
Meat from any sheep for flavorful ethnic
Mutton
more than 2 years old. dishes.

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(Sometimes yearling is
considered mutton.)
Cuts are larger, the
color darker red, the
flavor more
pronounced.
• There are five primal, or basic, cuts of lamb: Shoulder, Breast/Foreshank, Rib,
Loin/Flank, and Leg. Each of the primal cuts can be further divided into a
variety of sub primal and market ready, or ready to cook, cuts. Described
in the tables below are the lamb primal cuts and the sub primal and market
ready cuts obtained from them.
Shoulder
The shoulder is the primal cut that includes the upper front leg, the
shoulder blade, ribs 1 through 5, and the neck. Because these
muscles get a lot of exercise, the meat is tougher and more flavorful
than the loin or hind leg. It also has more connective tissue, veins of
fat, and many bones. Shoulder cuts are usually cooked using moist
heat, although meat from young animals can be successfully
roasted at low temperatures.
One of the larger cuts of lamb, whole shoulder is very flavorful.
Bone-in shoulder roast can be used in a variety of recipes and is a
more economical cut than leg roast. Although many cooks believe
that a bone-in roast produces better flavor, the complex bone
structure of the shoulder makes it difficult to carve. The bone-in
shoulder is also known as the square-cut shoulder. Boned whole
shoulder is usually rolled and tied to maintain its shape, if it is to be
roasted. This is an ideal cut for stuffing.
The shoulder can also be divided into three sub primal: neck, blade,
and arm.
Sub primal Cut Market Ready Cuts Description

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Neck The neck is a small, tough,
Neck Slices
flavorful cut usually sold
Stew Meat whole or cut into crosswise
slices, and is cooked using
Ground Lamb
moist heat. Neck meat may
also be used as stew meat or
it may be ground.
Blade
Blade Roast The blade roast is cut from
the shoulder blade section of
the shoulder primal.
Saratoga Roll This refers to a boneless

center roast obtained from
the blade portion of the
shoulder and is also known
as a chuck eye roast.
Blade Chop The most flavorful and

economical chops come
from the shoulder. They can
vary a lot in degree of
tenderness. In general, the
blade chop, from the back
side of the shoulder will be
more tender than the arm
chop from the front side.
Arm Arm Roast The arm roast is cut from the

upper arm section of the
shoulder primal.
Arm Chop The arm chop is cut from the

upper arm section and
contains a cross-section of
the upper arm bone. It is a

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bit less tender than the
blade chop.
Other Stew Meat Shoulder meat, trimmed of

fat and connective tissue, is
the best choice for stew. It is
usually sold already cut into
cubes, but a shoulder roast,
boned or bone-in, can easily
be chunked into stew
pieces.
Kebab Meat Cubed shoulder meat is

sometimes used for kebabs
to be grilled, but since the
shoulder is not as reliably
tender as the leg, kebabs
prepared with leg meat are
a better choice for grilling.
Breast and Foreshank

The breast is the lower part of the front half of the lamb's carcass. It
tends to be quite fat, but very flavorful. The foreshank is the front leg
from the knee to the shoulder primal.
Breast
Whole Breast The whole bone-in breast can
be used as a roast when
cooked with moist heat. It is
often boned and rolled in
which case it is usually stuffed
and braised.

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Spareribs, which contain
Spareribs
more bone and fat than
Riblets meat, may be in large slabs
or separated into riblets.
Denver Ribs
Spareribs that have been
trimmed of all fat and
connective tissue are known
as Denver ribs.
Foreshank Foreshank
The foreshank is the leanest
cut of lamb and requires long
slow cooking with moist heat
to dissolve the connective
tissue. It may be whole or cut
across the bone into rounds.
The foreshank is also known
as simply a "lamb shank", but
this can be confusing
because the lower part of the
shank half of the rear leg is
also known as a lamb shank.
A lamb shank is also known as
a trotter.
Other Ground Lamb Scraps from the breast and

foreshank are often ground
into lambburger.
Rib
The rib is the section of the lamb carcass on either side of the
backbone between the shoulder and the loin and includes ribs 6
through 12. Rib meat is expensive, mild flavored, and tender. The rib
cut has an outer layer of fat which can be trimmed off but, if left on

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during cooking, melts and bastes the meat. Rib meat is best cooked
using dry heat: by roasting, broiling, or grilling.
Sub primal / Market

Description
Ready Cuts
A whole rib roast, or "rack of lamb" has

Rib Roast:
seven or eight ribs. Although it may be
cooked as any roast, there are several
• Rack of Lamb
traditional and very elegant treatments.
• Crown Roast
When "Frenched," or prepared with the
upper ends of the rib bones trimmed (and
often capped with decorative covers) it is
one of the most elegant cuts from the lamb
carcass. Two or three racks can be
combined end to end and then curved into
a circle to make a Crown Roast, or a pair of
racks can be roasted with their rib ends
interlaced. Be sure the chine bone has been
cut through.
Rib Chop A rib chop is, with the loin chop, the most
highly prized, the most tender, and tastiest
cut of lamb. The rib chop has somewhat
more fat than the loin chop and is therefore
somewhat more flavorful.
Loin/Flank
The loin primal cut is the section along the lamb's back from the
13th rib to the hip. It also includes the flank, or belly section, which is
much tougher than the loin section.
The loin contains the most expensive, highly prized, and tender
meat. It is somewhat leaner than the rib cut. Care must be taken in
preparing loin meat, whatever the cut, so that it doesn't dry out

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during cooking. Therefore, it is recommended that cuts from this
area be served medium rare or medium, and never well done.
Loin Loin Roast The entire section may be left

whole as a bone-in roast. It is
not a large cut and should be
cooked carefully to prevent
overcooking and drying out.
Loin Eye Roast This is a boneless cut which

consists of the muscle that lies
along the backbone. It
makes an elegant, expensive
roast but is quite small, usually
weighing not more than two
pounds.
Saddle of Lamb This cut is a double loin roast,

from both sides of the
backbone. It does not
contain a large quantity of
meat, but the quality is
unsurpassed, and it is easy to
carve. The cut would
probably need to be special-
ordered from your butcher.
The loin roast can be sliced

Loin Chop
crosswise into individual
chops. Loin chops are the
most tender, leanest, and
most expensive of the various
lamb chops and can be
identified by the "T-bone". The
loin chop is sometimes called
the lamb T-bone chop. If cut

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from both sides of the
backbone, they are called
double chops.
Medallion or These are crosswise slices of

Noisette the boneless loin and are
suitable for very quick
cooking. They are often
served with a sauce.
Tenderloin Tenderloin This cut consists of the other

muscle in the loin and is very
tender and small - too small
to roast, it should be grilled or
sautéed.
Flank Flank/Apron Unlike other cuts from the loin,

the flank is tough and is
usually ground into
lambburger.
Leg
Although a lamb has four legs, only the two hind legs produce the
cut referred to as "leg of lamb". It is a large, lean, and tender cut
and can be used whole or subdivided into smaller cuts, which can
be prepared in many different ways and are usually cooked using
dry heat. The whole, bone-in leg can weigh from five to nine
pounds and may be American style (no shank bone attached) or
French style (shank bone left on). A whole leg that has been boned
makes a compact and tidy roast when rolled (with or without
stuffing) and tied or netted to keep its shape. It may also be
butterflied (so-called because the deboned, flattened leg
resembles a butterfly's shape) for grilling.

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Market Ready
Sub primal Cut Description
Cuts
Sirloin Half Sirloin, Half-leg The sirloin (top of the leg, hip
Roast, Bone-in area) is meatier and more
tender than the shank half and
makes an excellent oven roast
and usually weighs 3 to 4
pounds.
Sirloin, Half-leg The sirloin half, when boned

Roast, Boneless and rolled, makes an ideal size
(about two pounds) for four
people.
Leg (Sirloin) Chop Leg chops come from the

sirloin end of the leg. They are
identifiable by the crosscut
section of round leg bone
within the meat. Sirloin chops
are very meaty and make a
larger and more economical
chop than either rib or loin
chops.
Shank Half Shank Roast

The shank half of the leg is
leaner than the sirloin half, but
it is tougher and chewier and
has a higher percentage of
bone. It makes a flavorful small
roast if cooked properly. It
typically weighs 3 to 4 pounds.
The shank half of the rear leg is
often confused with "lamb
shank", which most often refers
to the foreshank, but may also

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refer to the lower end of the
shank half of the rear leg.
Lamb Shank A lamb shank is the lower end

of the shank half of the rear
leg. The foreshanks are also
known as lamb shanks.
Crosscuts Center Leg Roast Cut from the center of the rear
leg, the center leg roast
contains a portion of the sirloin
half and a portion of the shank
half of the leg.
Leg Steak Steaks are cut from the center

of the leg. They are identifiable
by the crosscut section of
round leg bone within the
meat.
Other Kebab Meat Kebabs are cubes of meat,

ideally free of fat, bone or
connective tissue, usually
meant to be grilled, as in shish
kebab, souvlaki, or shaslik. Leg
is the preferred cut for kebabs
since it has large muscle areas
which yield cubes free from
gristle and bone, and is tender
enough for grilling. Leg cubes
are sometimes used for stew
meat although this lean,
tender cut is less suitable for
stew than the more flavorful
shoulder.

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Variety Meats
Market Ready Cuts Description
Although it has the characteristic liver

taste, lamb liver is milder and sweeter
than beef or pork liver and is very tender.
Liver
It is an excellent source of iron and B
vitamins but is also quite high in
cholesterol.
Lamb kidneys are valued for their

tenderness and mild flavor. They are often
Kidney
grilled or roasted, but should never be
overcooked.
Tongue Cooked until tender and covered with a

seasoned broth, these organ meats make
Heart excellent cold cuts.
Special-Order Cuts
Market Ready Cuts Description
This cut is a double loin roast, from both

Saddle of Lamb
sides of the backbone.
The entire front half of the lamb carcass,

Fore saddle of Lamb from a lamb of about 20 pounds. It is
usually stuffed and roasted.
The entire rear half of the lamb carcass,

Baron of Lamb usually from a lamb of about 20 pounds. It
is usually roasted.

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These are both special preparations of
Rack of Lamb and may be available from
Crown Roast
some butchers without special ordering;
Guard of Honor
or they can be created by the home
cook from two racks.
SELF-CHECK
Direction: Read the following question and answer it.
1-5. What are the five types of Lamb?

6-7. Give at least two variety in market ready cuts?
8-10. Give at least three Loin/Flank in market ready cut?

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ANSWER KEY
1-5. Baby Lamb, Spring or Easter Lamb, Lamb, Yearling and Mutton
6-7. Liver, Kidney, Tongue and Heart
8-10. Loin, Loin eye roast, Saddle of Lamb, Loin chop, Medallion or Noisette,
Tenderloin and Flank/ Apron
Meat defrosting guidelines in a refrigerator.
CONTENTS:
3. Storage of meat.

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purchasing meat;
CONDITION:

2. EQUIPMENT
- Computer
- Cellphone
ASSESSMENT METHOD:
LEARNING OUTCOME 8 : Meat defrosting guidelines in a refrigerator.

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correctly.

correctly.
INFORMATION SHEET1.8
Meat defrosting guidelines in a refrigerator
8. Meat defrosting guidelines in a refrigerator

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What to know about defrosting in the refrigerator?
• The safest way to thaw frozen meat is in the refrigerator. Generally, an

average size cut of meat takes a day to fully defrost in a fridge. Larger
cuts or whole birds (like a turkey) take about 24 hours per five pounds to
thaw.
• The times mentioned below are what the USDA recommends for storing
meat after it has defrosted in the fridge.
How long different proteins and cuts stay fresh in the fridge
Defrosting Chicken
• Due to Butcher Box’s vacuum-seal packaging, our chicken can last

between 3 to 5 days in the refrigerator. (If the vacuum seal is broken, stick
to the standard 1–2-day recommendation for poultry.)
Defrosting Beef
• When it comes to steaks or roasts, if the original packaging is sealed tight,

it can remain in the refrigerator for almost two weeks. However, outside of
its packaging or if the packaging is torn, beef is good for 3-5 days once
defrosted in the refrigerator.
• Ground beef is a little different. It stays fresh for 1-2 days in the fridge once
it defrosts.
Defrosting Pork
The rules for pork also differ depending on the cut. Most larger pork cuts —
roasts, pork butt — come in stronger, vacuum-sealed packages. Like steaks,
they will remain good for up to two weeks defrosted in the refrigerator.
• However, smaller cuts of pork that are in individual cut packaging will
remain fresh for 3-5 days if it remains vacuum-sealed or 1-2 days if the
packaging seal is broken or if you’ve removed it from its original
packaging.
• Once you defrost bacon, it will remain good for 7 days in the refrigerator.

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Defrosting Fish
• After salmon and other seafood has been defrosted, it too will be fresh for
an additional one to two days if defrosted in the refrigerator. One thing to
note for all seafood: Make sure you take seafood out of its packaging
before you defrost it. It is not safe to defrost fish in its vacuum-sealed
packaging where bacteria can form without oxygen.
Defrosting any meat outside of the refrigerator
• The rules are a bit different if you defrost the meat outside of the fridge or
with cold water.
Thawing Meat in Cold Water
• If you want to defrost frozen meat quickly, you can do so by putting the
meat in cold water — which can remain running or which you change out
every 30 minutes. However, you should make sure that the packaging is
sealed tightly; if not, you can put the meat in a sealed plastic bag to
defrost in cold water.

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Defrosting on the Kitchen Counter? Hot Water?
• It is not recommended that you defrost meat by leaving it out at room

temperature on the kitchen counter, because you shouldn’t leave meat
out at room temperature for more than 2 hours. This will bring it to the
“danger zone” temperatures where bacteria can form. The same is true of
thawing with hot water.
• If you are in a pinch, you can defrost with cold running water or cook from
frozen, as mentioned above.
SELF-CHECK
Essay type: 10 points
1. What do you know about defrosting?
ANSWER KEY
Essay type: 10 points

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JOB SHEET LO-1
Title: Meat and Games

Performance Objective: Think-Pair-Share activity. Pairs exchange ideas on
educational philosophies related to teacher-centered and learner-
centered teaching while the teacher guides the discussion through
prompts, clarifies misconceptions and reinforces prior knowledge.
Supplies & Materials: Based on the Performance Objective/s. Identify what

are the possible S&M needed to perform the Job Sheet.
Equipment: PC, printer with ink
Steps/Procedure:
• Group activity (5 members each group)

• The facilitator gives the question and each group who will get
the correct answer got points.
PERFORMANCE CRITERIA CHECKLIST FOR JOB SHEET LO1
IDENTIFYING TRAINEES’ CHARACTERISTICS
CRITERIA
Did you…. YES NO
1. Methods of cooking meat include dry heat
(roasting, broiling, pan-broiling, pan- frying, stir-frying
and outdoor grilling) or moist heat (braising and
cooking in liquid).
2. Dry-aging process could enhance the instrumental
tenderness and umami taste of beef.
3. Meat muscle, which is what we eat, is made of
fibers, bound together with connective tissue, that
are mainly linked to other groups of muscles or
directly to the animal's bone structure

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REFERENCES
https://slideplayer.com/slide/4539593/
https://www.slideshare.net/anasomoray/meat-meat-cookery-13924003
https://meatscience.org/TheMeatWeEat/topics/meat-safety/meat-storage
https://www.ncagr.gov/MeatPoultry/pdf/Inspection%20and%20Grading.pdf
https://sclydeweaver.com/blog/the-different-cuts-of-beef/
https://www.farmfieldtable.com/blogs/farm-field-table-a-butchers-perspective-
blog/pork-cuts-and-cooking-methods
https://www.recipetips.com/kitchen-tips/t--475/cuts-of-lamb.asp
https://justcook.butcherbox.com/the-rules-of-defrosting-and-storing-frozen-
meat/

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CBLM Meat and Games Final.

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Competency-Based Learning Material In

PRINCIPLES OF FOOD PRTEPARATION (TLEHEPFP)

MEAT AND GAMES

Date Developed: Document No. 001

The unit of competency, Meat and Games, is one of the competencies of

In this module, you are required to go through a series of learning activities

Date Developed: Document No. 001

NO. UNIT OF COMPETENCY MODULE TITLE

1. Origin of classical development of

Date Developed: Document No. 001

Date Developed: Document No. 001

Date Developed: Document No. 001

Date Developed: Document No. 001

UNIT OF COMPETENCY : PRINCIPLES OF FOOD PREPARATION

MODULE TITLE : MEAT AND GAMES

NOMINAL DURATION : 3 HOURS

At the end of this module, you MUST be able to:

1. Describe the composition and structure of meat;

2. Explain how they relate to meat selection and cooking methods;

4. Explain the effect of aging on meat; and

1. Review and analyze curriculum document.

2. Determine current competencies of target group.

3. Compare competencies required to be attained with current

Date Developed: Document No. 001

5. Validate training requirements with those of other people.

UNDERSTANDING MEAT AND GAMES

1. Describe the composition and structure of meat;

2. Explain how they relate to meat selection and cooking methods;

4. Explain the effect of aging on meat; and

Date Developed: Document No. 001

Learners must be provided with the following:

LEARNING OUTCOME 1 : UNDERSTANDING MEAT AND GAMES

Learning Activities Special Instructions

4. Answer Self-Check Compare answers with the answer key.

Date Developed: Document No. 001

INFORMATION SHEET 1.1

UNDERSTANDING MEAT AND GAMES

After reading this INFORMATION SHEET, YOU MUST be able to:

Date Developed: Document No. 001

Toward the end of the lesson, thus student expected to:

1. Understanding meats and games.

• It is important, then, to understand meats thoroughly in order to cook

Date Developed: Document No. 001

• Game, in gastronomy, the flesh of any wild animal or bird. Game is

What is the difference between Meat and Game?

Date Developed: Document No. 001

UNDERSTANDING MEAT AND GAMES

Date Developed: Document No. 001

Direction: Answer the following question.

6. Give your own understanding what meat is?

UNDERSTANDING MEAT AND GAMES

Date Developed: Document No. 001

1. Meat is animal flesh that is eaten as food

Meat and meat cookery

Date Developed: Document No. 001

1. Describe the composition and structure of meat;

2. Explain how they relate to meat selection and cooking methods;

4. Explain the effect of aging on meat; and

Learners must be provided with the following:

Date Developed: Document No. 001

LEARNING OUTCOME 2 : Meat and meat cookery

Learning Activities Special Instructions

4.Answer Self-Check Compare answers with the answer key.