10

Techn
o
l
o
g
y and
Livelihood Education
Quarter 4 - Module 1 Prepare and

Cook Meat
Mise en Place

TLE-
HECK10PCM-IVa-30
Technology and Livelihood Education – Grade 10
Alternative Delivery Mode
Quarter 4 – Module 1: Perform Mise en Place
First Edition, 2021

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Published by the Department of Education- Region III

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Nimfa R. Cruz
Content Editor: Lane V. Despabiladeras
Language Editor: Petronila T. Dela Torre
Illustrator: Nimfa R. Cruz
Layout Artist: Nimfa R. Cruz
Content Evaluator:
Language Evaluator:
Layout Evaluator:
 Management Team: Gregorio C. Quinto
Rainelda M. Blanco
Agnes R. Bernardo
Jay Arr V. Sangoyo
Glenda S. Constantino
Joannarie C. Garcia

Printed in the Philippines by ________________________

Department of Education--- Schools Division of Bulacan

Office Address: Curriculum Implementation Division

Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
E-mail address: lrmdsbulacan@deped.gov.ph

10
Technology and
Livelihood
Education Quarter 4 -
Module 1
Prepare and Cook Meat
Mise en Place
TLE-HECK10PCM-IVa-30
 Introductory Message

This Self-Learning Module (SLM) is prepared so that you, dear learners, can
continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step
as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each SLM.
This will tell you if you need to proceed on completing this module or if you need
to ask your facilitator or your teacher’s assistance for better understanding of the
lesson. At the end of each module, you need to answer the post-test to self-check
your learning. Answer keys are provided for each activity and test. We trust that
you will be honest in using these.

In addition to the material in the main text, Notes to the Teachers are also
provided to our facilitators and parents for strategies and reminders on how they
can best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any part of
this SLM. Use a separate sheet of paper in answering the exercise and tests.
Read the instructions carefully before performing each task.

If you have any questions in using this SLM or any difficulty in answering the tasks
in this module, do not hesitate to consult your teacher or facilitator.

Thank you.

What I Need to Know

This lesson covers the skills, knowledge, and attitudes required to prepare
and cook meat.
At the end of the lesson, you are expected to do the following:
a. perform mise’n place;
b. cook meat cuts;
c. present and evaluate meat dishes; and
d. store meat.

What I Know
Directions: Read the following statements. Write only the letter of your choice on
your answer sheet.

____1. What is a long – bladed hatchet or a heavy knife used by a butcher? A.

butchers’ knife B. chopper knife C. cleaver knife D. set of slicing knives ____2.
Which of the following tools is used for carving?
A. cleaver knife B. fork C. razor knife D. slicer ____3. What animal
produces veal meat?
A. calf B. deer C. hog D. sheep ____4. Which of the following market forms of
meat does not undergo chilling? A. cured meat B. fresh meat C. frozen meat D.
processed meat ____5. What part of meat helps you identify the less tender
cuts? A. bone B. fat ` C. flesh D. ligament ____6. What part of the meat has the
greatest amount of quality protein? A. bone B. fat C. flesh D. ligament ____7. To
which meat cut do internal organs belong?
A. less tender cuts B. tender cuts C. tough cuts D. variety cuts ____8. What do you
call the cooking method when meat is cooked in steaming liquid in which bubbles are
breaking on the surface?
A. boiling B. broiling C. roasting D. stewing ____9. It is used for cutting,
trimming raw meats.
A. butcher knife B. chef knife C. cleaver D. utility knife ____10. It is used for
carving and slicing cooked meats.
A. butcher knife B. chef knife C. slicer D. utility knife

What’s In
Directions: Match Column A with Column B. Write the letter of your answer on
your answer sheet.

Column A Column B

____1. A. Butcher Knife

B. Chef Knife
____2.

____3. C. Cleaver

____4. D. Utility Knife

____5. E. Slicer
B. Column A Column B
____1. Young calf A. beef
____2. Goat B. carabeef
____3. Sheep C. veal
____4. Cattle over 1 year old D. lamb
____5. Carabao E. Chevron
 What’s New
Directions: Arrange me. Re-arrange the letters in the box to form the correct
word that best describe each statement. Write your answer on your answer
sheet.

________ 1. A term for the flesh of cattle, sheep, ________ 5. Meat from domesticated pigs
ETMA
and pig ________ 2. Meat from dear/goat
OVERCHN TUMTNOEVAL
________ 3. Meat of an adult sheep
ORPK
________ 4. Flesh of a young calf

2
________ 6. Meat from a sheep less than one- chopping, slicing and dicing.

year-old ________ 7. Meat from cattle over one

year old

BLAMEFEB PREPARE AND COOK MEAT

Introduction of Meat
________ 8. Meat from carabao BACAFREE

________ 9. Knives with long, thin blades with

either a round or pointed tip. RESILC

________ 10. Knife for general purpose:

CFHERN

Meat is a term for the flesh of cattle (beef and veal), sheep(lamb), and pigs(pork).
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 cuts. A
“side” of 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.

Basic Preparation of Meat

1. Washing
Generally, the only occasion in which you will have to wash meat is when it
comes into contact with blood during preparation. After washing, dry the food
thoroughly with absorbent kitchen paper.

3
2. Skinning
Most of the meat you dealt with has been already skinned by the supplier.

3. Dicing
Meats are diced when it is cut into cubes for various types of casseroles,
steams, curries, and dishes such as steak, kidney pie, and pudding.

4. Trimming
Reasons for trimming:
a. Improves the appearance of the cut or joint
b. Leaves as much of the meat intact as possible
c. Leave an even thickness of fat (where fat is to be left). How much fat
you trim off will depend on the type of meat, preference, and the
cooking process to be used.
d. Remove as much gristles and sinews as possible.
5. Slicing
It is the cutting of meat by determining the direction of the grain (the muscle
fibers), and cut across the grain. This is particularly important with tougher cuts such
as steak, in which the grain is also quite obvious. You slice meat with – instead of
against – the grain.

6. Seasoning
It is the addition of salt and white black pepper to improve the flavor of food.

a. Use white pepper or cayenne pepper on food which you want to

keep attractive with white color.
b. Add salt to roast and grill after the meat has browned. Adding salt
before cooking will extract the juices of the meat to the surface, and slows down the
browning reactions (which need high temperature and dry heat).

7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour becomes
sticky and unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is
made of highly beaten whole egg with a little water/milk) and finally with the bread
crumbs.

Market Forms of Meat

1. Fresh meat – is a form of meat after slaughter that has not undergone chilling. It is
usually sold in public markets.

4
2. Chilled meat – as been kept cold above freezing point within 24 hours after
slaughter for it to be sold in supermarkets and meat shops.

3. Frozen meat – is meat stored in the freezer. It is sold in this appearance and is
hard as a stone.

4. Cured or processed meat – are meat products that have been cured with
preservative agents. Tocino, ham, longganisa are cured or processed meat.

5. Canned Meat – are cooked meat products and only requires to be

reheated. 6. Dried Meats – dehydrated meats. (beef jerky)

Different Kinds of Meat

Pork – meat from domesticated pigs,
typically high in fat, commonly
slaughtered one year or less of age to
ensure tender cuts

Beef – meat from cattle over one year old

Lamb and Mutton – meats of

domesticated sheep. Its texture is a
direct result of what is consumes and
the age at which it is slaughtered. Both
lamb and mutton are very similar types
of meat, with one fundamental
difference;

• Lamb is from a sheep less

than one-year-old
• Muttonis the meat of an adult
sheep

5
 Carabeef – meat from carabao

Chevron – meat from deer/goat

Veal – flesh of a young calf, 4-5 months

old. Because of its age, it is considered
by some to be the finest meat.

Different Types of Meat Cuts

Primary Cuts of Meat
Beef
6

Veal Lamb

Pork
 7
Composition of Meat

1. Water – 70% of muscle tissues.

Water Content of Meat and Poultry

Product Name Percentage of Water

Raw Cooked

Chicken Fryer, whole 66% 60%

White meat chicken, with skin 69% 61%

Dark meat chicken, with skin 66% 59%

Ground beef, 85% lean 64% 60%

Ground beef, 73% lean 56% 55%

Beef, eye of round 73% 65%

Beef, whole brisket 71% 56%

2. Protein – 20% of muscle tissue. Protein coagulates when it is heated. It

becomes firmer and loses moisture. When protein has coagulated to the desired
degree, the meat is said to be done.

3. Fat – 5% of the muscle tissue. The fat in meat contributes to:

 8
A. Juiciness
Marbling is fat that is deposited within the muscle tissue.
Surface fats protect the meat from drying out during
cooking. Adding surface fat is called barding.

B. Tenderness
Marbling separates muscles fibers, making meat easier to
chew.

C. Flavor
Fat is the main source of flavor in meat.

4. Carbohydrates – plays a necessary part in the complex reaction called the

maillard reaction, which takes place when meats are browned by roasting, broiling or
sauteing. Meat composition consists of approximately 1.2% of carbohydrates.
Without carbohydrates, desirable flavor-appearance of browned meats would not be
achieved.

Structure of Meat

1. Muscle Fibers

Lean meat is composed of long, thin muscle

fibers bound together in bundles. These
determine the texture or grain of a piece of
meat.
❖ Fine – grained meat is composed of small
fibers bound in small fibers.
❖ Course – textured meat has large fibers.
 9
2. Connective Tissues
These are network of proteins that bind the muscle fibers together. Connective
tissue is tough. Meats are high in connective tissue if the muscles are more exercised
like meat from legs and the meat comes from older animals.

Two Kinds of Connective Tissue

A. Collagen – white connective tissue
that dissolves or breaks down by long, slow
cooking with liquid. Moist-heat cooking
methods at low temperature are not effective
for turning a meat high in connective tissue
into a tender, juicy finished product. Acid
helps dissolve collagen.

B. Elastin – yellow connective tissue

and is not broken down in cooking.
Tenderizing can be accomplished only by
removing the elastin, by pounding and by
slicing and grinding.

Types of Knives and their Uses

1. French knife or Chef” knife – for general purpose:

chopping, slicing and dicing.
A chef's knife (also called a French knife) has a broad, tapered
shape and a fine sharp edge. Its blade ranges in length from 6 to
12 inches and measures at least 1-1/2 inches at the widest point.
It is designed for general purposes: chopping, slicing and dicing

10
2. Utility Knife - A utility knife is any of various types of
knives used for general or utility purposes. The utility knife was
originally a fixed blade knife with a cutting edge suitable for
general work such as cutting hides and cordage, scraping hides,
butchering animals, cleaning fish, and other tasks
 3. Boning Knife - kitchen knife with a sharp point and a narrow
blade. It is used in food preparation for removing the bones of
poultry, meat, and fish. Some designs feature an arched blade
to enhance the ease of a single-pass cut in removing fish flesh
from its bones.

4. Slicer - Similar to carving knives, slicing knives have

long, thin blades with either a round or pointed tip. With a more
flexible blade than a carving knife, they are used to cut thinner
slices of roast, fruits and vegetables

5. Butcher Knife - A butcher knife or butcher's knife is a

knife designed and used primarily for the butchering or dressing
of animal carcasses.

6. A cimeter or scimitar is a large, curved

butcher's knife, with a blade typically 8-14" (20-35 cm) long. It
is used primarily for cutting large pieces of meat into retail cuts
such as steaks. ... When slicing meat, the grooves fill with fat
and juices, which permits less contact between the meat and
blade.

7. Cleaver - mostly intended for splitting up large pieces of

soft bones and through thick pieces of meat.

Methods of Tenderizing Tough Meat Cuts:

A. Mechanical Method
Elastin can be broken down by:
• Pounding/beating
• Slicing thinly
• Grounding

11
B. Marinating – involves soaking meat in a solution called marinade which contains
acid, such as vinegar, lemon/calamansi juice or tomato juice that helps tenderize
meat.

Marinades
Good marinade will add flavor to your favorite meat and make it more
tender and juicier. Making a marinade is very simple.

Three basic components of marinade.

a. an acid, such as lemon juice, vinegar, yogurt, or wine - It
breaks down the meat and tenderizes it.
b. oil – this protects and preserves the food while marinated and
 also when its being cooked.
c. any herb and/or spice – this is what gives a marinade its
unique flavor and zest.

Three types of Wet Marinades

1.Acidic Marinade
2.Enzyme Marinade
3.Dairy Marinade

Three Methods of Marinating

1.Wet Marinating
2.Dry Rubs
3.Wet Rubs (Pastes)

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 – steer clear of aluminum,
copper, or cast iron.
➢ Wait for your marinade to cool down before pouring over
the meat of your choice
➢ Always refrigerate your meat while its marinating.
➢ Never reuse marinade
Types of Marinades

Pineapple Marinade - This sweet, fruity marinade works great

on any cut of pork or chicken. What you get with this marinade is a
great Hawaiian Teriyaki flavor. 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 the
meat.

12
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 or perhaps a pinch of
cayenne.

Jamaican Jerk Marinade - You've heard of Jerk seasonings and

Jerk rubs; well, this is a jerk marinade that gets that jerk flavor deep into
the meat. You can use this marinade on all kinds of meat and poultry.

Pork Rib Marinade - BBQ Guru posted this marinade recipe to

the forum. It uses a pork rub for the seasoning with vinegar and water to
turn it into a marinade.

Teriyaki Marinade - Want to get that great Teriyaki flavor into

your favorite dish? This marinade will surely add flavor to whatever
 you're grilling. This marinade works particularly well with pork and
poultry.

Pork Chop and Tenderloin Marinade - Doug Freeman sent in

this marinade recipe for grilled pork. You may leave out the liquid
smoke if you are so inclined.

Bourbon Marinade - This is a great, sweet bourbon marinade

that works perfectly on any food. This is a mild marinade so you will
want several hours marinating time with it before you grill.

Mustard- Vinegar Marinade - This is a simple mustard marinade

that tenderizes and adds flavor. It works well on pork or poultry.

What’s More
Independent Activity 1
Directions: Identify the following pictures. Choose the correct answer inside the box
and write it on the corresponding number on your answer sheet.

Cleaver Slicer Butcher

French Knife Boning Knife

Utility Knife

13

1. ___________ 2.

____________ 3. ____________

4. ____________ 5.
____________

Independent Assessment 1
Directions: Complete the table. Supply the missing information. Write your an
swers on your answer sheet.
Product Name Percentage of Water

Raw Cooked

Chicken Fryer, whole 1.__ 60%

 White meat chicken, with skin 69% 4.__

Dark meat chicken, with skin 2.__ 59%

Ground beef, 85% lean 64% 5. __

Ground beef, 73% lean 56% 55%

Beef, eye of round 73% 65%

Beef,wholebrisket 3.__ 56%

Independent Activity 2
Directions: “Connect Me”. Identify the given pictures of meat and write your answers
on your answer sheet.
5.
1. 2. 3.
a. b. c.

4.

d. e.

14
Independent Assessment 2
Directions: Modified TRUE or FALSE. Write T if the statement is
TRUE. Underline the word that makes the statement incorrect and
write the correct answer on your answer sheet
________ 1. Pork is derived from pig and is classified as white
meat. ________ 2. Fresh meat is a form of meat after slaughter that

has not undergone chilling.

________ 3. Fat is 5% of the muscle tissue.
________ 4. Boning Knife is a kitchen knife with a sharp point and a narrow blade.
________ 5. Bourbon Marinade is a mild marinade so you will want several hours
marinating time with it before you grill.

Independent Activity 3
Directions: “Find Me”. Look and find the five (5) words associated in the types of
marinades. Write your answers on your answer sheet.
P D S G F J H L K P I O

J I A F S D J H G L K U

U K N Z E T U H I H L T

M O D E G H K B K M C Y

H P S W A F B I A V N E

Y L D X D P D N Y O G R
 N M R S H T P Z I K I Q

G J A E J Q R L R G P W

T H T R O W Y S E J O Z

B G S F I A K E T N R C

F F U G L Z L R D C K X

J A M A I C A N J E R K

R E Y W F B X S Z D I V

V T U D N V P T L J B N

D E C S W X A Q Z N M B

Independent Assessment 3

Directions: Fill in the blanks. Write the missing word that completes the sentence
on your answer sheet.
1. Meat and poultry are generally ________ for 2 hours up to 2 days. 2. Seafood
and fish should be marinated for no longer than ________ hour. 3. Use a non-
reactive container – steer clear of ________, copper, or cast iron. 4. Wait for your
marinade to ________ down before pouring over the meat of your choice
5. Always ________ your meat while its marinating. Never reuse marinade

15

What I Have Learned

Directions: Complete each sentence in Column A by supplying the needed informa
tion. Write your answers on your answer sheet.
Column A Column B

1. Carbohydrates plays a necessary part in the complex

reaction called the ________ reaction, which takes place
when meats are browned by roasting, broiling or sauteing.

2. ________ is the addition of salt and white black pepper

to improve the flavor of food.

3. Marinating involves soaking meat in a solution called

________ which contains acid, such as vinegar,
lemon/calamansi juice or tomato juice that helps tenderize
meat.

4. ________ is a yellow connective tissue and is not

broken down in cooking.

5. Dried Meats are dehydrated meats also called

 ________.

6. Lean meat is composed of long, thin ________ bound

together in bundles. These determine the texture or grain
of a piece of meat.
7. Protein is ________ of muscle tissue.

8. ________ 70% of muscle tissues.

9. Meat and poultry are generally marinated for

________up to 2 days.

10. Veal is a flesh of a ________, 4-5 months old.

Because of its age, it is considered by some to be the
finest meat.

What I Can Do
Directions: Make a scrap book of meat dishes. Collect 5 dishes for each kinds of
meat. Include the recipe, ingredients, and procedures.
CATEGORY 4 3 2 1

Writing Informations are Informations are Informations are The informations

organization very organized organized with well organized but appeared to be
with well constructed paragraphs are not disorganized
constructed paragraphs well constructed
paragraphs and
subheadings

Writing There are no There are less than There are more There are
grammar grammati cal 5 grammatical than 5 grammatical grammatical errors
mistakes in the mistakes in the mistakes in the all over the place
scrapbook scrapbook scrapbook

Writing Capitalizations and There are less There are more There are
mechanics punctuations are than 5 than 5 capitalizations
correct throughout capitalizations capitalizations and/or
the and/or and/or punctuations errors
scrapbook punctuations punctuations errors all over the place
errors

Content All facts in the scrap Most facts in the More than half of Less than half of
acurracy book are accurate scrap book are the facts in the the facts in the
accurate scrap book are scrap book are
accurate accurate

Attractiven The scrapbook has The scrapbook has The scrapbook has The scrapbook’s
ess and exeptionally attractive formatting well-organized has attractive
organization attractive and well-organized informations formatting
formatting and well informations but organization of
organized informations ma terials are
confusing to the
reader

16

Assessment
Directions: Read the following statements. Write only the letter of the correct
answer on your answer sheet
____1. Meat of sheep is called;
A. Lamb B. Carabeef C. Pork D. Chevron ____2. It is the meat of
cattle over 1 year old.
A. Beef B. Carabeef C. Pork D. Chevron ____3. Deer meat is
called:
A. Beef B. Carabeef C. Chevron D. Pork
____4. The meat of a young calf:
A. goat B. Sheep C. Veal D. Young calf ____5. Meat of swine is
called:
A. Beef B. Carabeef C. Chevron D. Pork
____6. What is a long – bladed hatchet or a heavy knife used by a butcher? A.
butchers’ knife B. chopper knife C. cleaver knife D. set of slicing knives
____7. Which of the following tools is used for carving?
A. cleaver knife B. fork C. razor knife D. slicer ____8. It is used in
carving roast chicken and duck
A. carving knife B. cleaver knife C. slicer D. utility knife ____9. Which of the
following market forms of meat does not undergo chilling? A. cured meat B. fresh
meat C. frozen meat D. processed meat ____10. What part of meat helps you
identify the less tender cuts? A. bone B. fat C. flesh D. ligament ____11. What part
of the meat has the greatest amount of quality protein? A. bone B. fat C. flesh D.
ligament ____12. To which meat cut do internal organs belong?
A. less tender cuts B. tender cuts C. tough cuts D. variety cuts ____13. It is a
knife used for general purposes.
A. butcher knife B. chef knife C. cleaver D. utility knife ____14. It is used for
cutting, trimming raw meats.
A. butcher knife B. chef knife C. cleaver D. utility knife ____15. It is used for
carving and slicing cooked meats.
A. butcher knife B. chef knife C. slicer D. utility knife

Additional Activities
Ask the assistance of your parent/guardian to visit the nearest market in your place
on your behalf and make a short recorded interview to meat vendors and ask them
what are the different market forms and meat cuts they are selling. Write and note
all the information given on your answer sheet.

17
18
 Know What I Independent Assessment #2
1. A white 1. RED
2. D 2. T
3. A T 3.
4. B 4. T
B 5. 5. T
6. C 3 Independent Activity #
7. D
OIPKLHJFGSDPUKLGHJDSFAIJTL
8. A HIHUTEZNKUYCMKBKHGEDOMEN
9. A VAIBFAWSPHRGOYNDPDXDLYQIK
10. C IZPTHSRMNWPGRLRQJEAJGZOJE
SYWORTHTCRNTEKAIFSGBXKCD
What’s In RLZLGUFFKREJNACIAMAJVIDZSX
B. A. BFWYERNBJLTPVNDUTVBMNZQA
1. C 1. C XWSCED
2. E 2. D
3. D 3. A Independent Assessment # 3
4. A 4. E ated 1. marin
5. B 5. B 2. one
What’s New
3. Aluminum
1. MEAT
4. cool
2. CHEVRON 5. refrigerate
3. MUTTON
4. VEAL What I Have Learned
5. PORK 1. maillard
6. LAMB 2. seasoning
7. BEEF 3. marinade
8. CARABEEF 4. Elastin
9. SLICER 5. beef jerky
10. FRENCH 6. muscle fibers
7. 20%
What’s More
8. water
Independent Activity # 1
9. 2 hours
1. French
10. young calf
2. Slicer
3. Cleaver
Assessment
4. Butcher
1. A
5. Boning
2. A
Independent Assessment #1 3. C
1. 66% 4. C
2. 66% 5. D
3. 71% 6. A
4. 61% 7. D
5. 60% 8. D
9. B
Independent Activity # 2 10. B
1. c 11. C
2. b 12. D
3. a 13. D
4. e 14. A
5. d 15. C

Answer Key

References
 A. Book

Technical-Vocational-Livelihood Home Economics Cookery Manual 2016

B. Electronic Sources

https://www.quora.com/Should-you-eat-the-fatty-parts-of-pork-belly-I-always-thought-the
fatty-parts-were-for-flavor-and-would-only-eat-the-meat-parts-Is-this-the-common-perception

https://purelyally.com/low-carb-meat-heavy-diet-could-shorten-life-span-

study/ https://www.mensjournal.com/food-drink/the-top-10-meat-proteins/

http://www.clovegarden.com/ingred/ap_pigc.html

https://www.freepik.com/free-vector/lamb-cuts-chart_761238.htm

http://www.shepaused4thought.com/methods-madness%E2%80%A6-class-13-meat-pt-1-in
the-mood-for-beef/beef-primal-cuts/

https://www.jessicagavin.com/different-cuts-of-beef/

https://www.theculinarypro.com/meat-and-poultry-fabrication-methods

https://www.theculinarypro.com/lamb-fabrication

https://yuchiibrynne.files.wordpress.com/2012/06/ina-beef32.jpg

https://ehomeremedies.com/slicing-meat-against-the-grain/

https://www.chegg.com/flashcards/meat-poultry-fish-7140eec1-5e02-4c93-
8432- 00b745942469/deck

https://yuchiibrynne.files.wordpress.com/2012/06/ina-beef32.jpg

https://www.smithrestaurantsupply.com/cutlery/chefs-french-knives/9-cooks-knife-classic

29850.html

https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/things-that-cut/best-petty
and-kitchen-utility-knives/

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https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/things-that-cut/best-carv

ing-slicing-knives/

https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/things-that-cut/best-bon
ing-knives-and-gokujos/

https://www.amazon.com/Inch-Stainless-Steel-Chopper-Multipurpose/dp/
B00R20CZR2 https://www.knifemerchant.com/product.asp?productID=1572

https://www.rmurphyknives.com/store/Cleaver.html

https://www.whitemountainslivestock.com/category/blog/swine-

blog/ https://dictionary.cambridge.org/dictionary/english/goat

https://futurebeef.com.au/knowledge-centre/body-condition-score-for-beef-

cattle/ https://www.safariltd.com/safaripedia/carabao

https://www.morningagclips.com/understanding-agriculture-sheep/

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