TABLE OF CONTENTS

Page

I INTRODUCTION . . . . . . . . 3

II BODY/CONTENT . . . . . . . . 4

DIFFERENT TYPES OF MEAT CUTS . . . . . . . 4

INDENTIFYING CUTS OF MEAT . . . . . . . 4

GUIDE TO MEAT CUTS . . . . . . . . 4

MARKET FORMS OF MEAT . . . . . . . . 6

TOOLS, UTENSILS, AND EQUIPMENT FOR MEAT PREPARATION . . 6

TECHNIQUES IN MEAT TENDERIZING . . . . . . 6

METHODS OF COOKING MEAT . . . . . . . 6

PREPARING MEAT . . . . . . . . . 7

METHODS OF PRESENTING MEAT DISHES . . . . . 7

MEAT GARNISHES . . . . . . . . . 7

HOW TO GARNISH A MEAT PLATTER . . . . . . 8

TYPES OF FREEZER STORAGE CONTAINERS . . . . . 8

III SUMMARY . . . . . . . . . 9

2
 I. INTRODUCTION

In this research I am going to explain the lesson 3 which is the Preparing and Cook Meat. Meat is the
flesh or the edible portion of any part of an animal used for food. They include the muscle, connective
tissues, bones, and fat of pig, goat, cow, carabao, horse and sheep. It is an excellent source of high-quality
protein suitable to meet bodily needs. It is also an excellent source of B-Complex vitamins, and minerals
such as iron and phosphorus.

TECHNICAL TERMS

MUTTON – the flesh of a mature sheep used for food.

KEBABS – cubes of meat (as lamb or beef) marinated and cooked with vegetables usually on a skewer.

SIRLOIN – a cut of meat and especially of beef from the part of the hindquarter just in front of the round.

TENDERLOIN – a piece of very tender meat from the back of the cow or pig.

ROUX – a cooked mixture of flour and fat used as a thickening agent in soup or a sauce.

SHANK – a cut of meat.

HERMETICALLY – completely sealed, especially against the escape or entry of air.

II. BODY/CONTENT

3
There are 6 kinds of meat. Pork, Beef, Carabeef or Carabao, Veal, Lamb. Most people buy

their meat in the form of cuts, joints, or mince. Meat is also bought ready prepared, examples

are sausages, ham, burgers, and kebabs. Knowing where meat helps you know how to

prepare, cook and serve it. Cuts of meat are prepared by butchers in shops or supermarkets to meet the
different needs of consumer. Carcass meat is prepared into cuts, joints, and mince.

DIFFERENT TYPES OF MEAT CUTS

BONELESS CUT – Suitable for quick and easy methods of cooking (example: grilling).

BONED AND ROLLED JOINTS OF MEAT – Smaller joints to reduce cooking time and making it
easier to carve.

LEAN AND EXTRA LEAN CUTS – Trimmed cuts of meat which are lower in fat

CUBES OF MEAT – Sold cut into cubes, ready for making, kebabs, and casseroles

LEAN MINCEED MEAT – Meat is trimmed of fat and minced

THIN STRIPS – Meat is pre-cut into strips. Suitable for quick cooking methods (Example: Stir frying)

INDENTIFYING CUTS OF MEAT

 The front half (forequarter) of a carcass has more muscles (per cut of meat) which have worked
harder. Therefore, it contains more connective tissue and has less tender meat.
 Cuts of meat from neck and shoulder muscles have long thick fibers and contain a lot of
connective tissue
 The back half (hindquarter) of a carcass contain fewer muscles (per cut of meat), which have
done less work, have less connective tissue, and therefore produce the most tender cuts of meat.
 Cuts of meat from the loin and rump muscles have done the least work and have shorter, finer
muscle fiber with less connective tissue and are prime tender cuts.

GUIDE TO MEAT CUTS

SHOULDER ARM PICNIC – It contains arm bone, shank bone, and a portion of blade bone.

SHOULDER ARM ROAST – It is cut from, meat shoulder arm picnic.

SHOULDER ARM STEAK – It has same muscle and bone structure as shoulder arm roast, only cut
thinner.

SHOULDER BLADE (BOSTON) ROAST – It contains the top portion of whole shoulder, the blade bone
exposed on two sides, some intramuscular fat.

SHOULDER BLADE STEAK – It is cut from meat shoulder blade boston roast.

CUBEB STEAK – Cubed steak are square or rectangular.

CUBES OF KABOBS – These are boneless, lean, and cut into cubes.

HOCKS – These are cut from picnic shoulder and similar to shank crosscut.

LOIN BLADE ROAST – It contains part of the blade bone, rib bones, and backbones.

4
LOIN BLADE CHOPS – These are cut from the blade end of loin and contain same muscle and bone
structure as pork loin blade roast, including part of the blade bone, rib bones, backbone. Large loin eye
muscle and several smaller muscle.

LOIN COUNTRY-STYLE RIBS – These are made by splitting the blade end of loin into halves
lengthwise.

LOIN BACK RIBS – These are cut from blade and center sections of loin.

LOIN CENTER RIB ROAST – It is a cut from center rib area of loin.

LOIN RIB CHOPS – These are also called center cut chops, contain eye muscle and backbone.

LOIN CENTER LOIN ROAST – It is a cut from the center of loin.

LOIN TOP LOIN CHOPS – These contain top loin muscle and backbone running the length of the cut.

LOIN BUTTERFLY CHOPS – These are a double chop, about two inches thick, which comes from the
boneless loin eye muscle.

LOIN TOP LOIN ROAST BONELESS(DOUBLE) – It is two boneless loins reversed and tied together
with the fat side facing out.

LOIN CHOPS – These are cut from the sirloin end of loin.

LOIN SIRLOIN ROAST – It contains hip bone and backbone.

LOIN SIRLOIN CHOPS – These are cut from the sirloin end of loin.

LOIN SIRLOIN CUTLETS – These are boneless slices cut from the sirloin end of loin after the
tenderloin, hipbone, and backbone are removed.

LOIN TENDERLOIN WHOLE – It is boneless cut taken from the inside of loin.

SPARERIBS – These are cut from the side.

FRESHSIDE – It is same cut as slab bacon, but it is fresh.

PORK LEG (FRESH HAM) WHOLE – This is bone-in hind leg, usually covered with skin and fat about
halfway up the leg.

PORK LEG (FRESH HAM) SHANK PORTION - This is the lower portion of leg.

GROUND PORK – This is unseasoned and ground from wholesale cuts that are generally in limited
demand.

SMOKED PORK SHOULDER PICNIC WHOLE – It has the same muscle and bone structure as fresh
pork shoulder arm picnic.

SMOKED PORK SHOULDER ROLL – It is cured and smoked meaty boneless eye of pork shoulder
blade Boston roast.

SMOKED PORK HOCKS – These contain two round shank bone exposed at both ends.

SMOKED PORK LOIN CANADIAN-STYLE BACON – It is made from boneless loin, a single
elongated muscle with little fat.

SMOKE PORK LOIN RIB CHOPS – These have the same muscle and bone structure as fresh pork loin
rib chops, but they are also cured and smoked.

5
SMOKED PORK LOIN CHOPS – These have the same muscle and bone structure as fresh pork loin
chops, but they are also cured and smoked.

MARKET FORMS OF MEAT

FRESH MEAT, CHILLED MEAT, FROZEN MEAT, CURED MEAT, PROCESSED MEAT

TOOLS, UTENSILS, AND EQUIPMENT FOR MEAT PREPARATION

BAIN MARIE – Used to heat things slowly and gently.

BASTER – Commonly used for rotisserie cooking, grilling and roasting.

BONING KNIFE – Narrow-bladed knife used to remove the bones.

BRAISING PAN – Used to braise meats.

BROILER PAN – It is a pan designed to fit under the broiler

BUTCHER’S KNIFE – Made for butchering, processing, and sometime gutting animals

CARVING KNIFE – Used for cutting thin slices of cooked meat.

CHINESE CHEF’S KNIFE – Rectangular bladed knife resembling a cleaver but much lighter.

CLEAVER – Rectangular bladed knife, heavy, and thick bladed knife.

CHOPPING/CUTTING BOARD – Used to place material on to be cut.

CROCK POT – Electric Cooking appliance used for making soup.

DUTCH OVEN – It is thick-walled iron.

FRYING PAN/SKILLET – Pan used for frying.

HAMBURGER PATTY MOLD – Used for forming hamburger patties

MEAT FORK – It is a large fork used for serving meat.

MEAT GRINDER – Kitchen appliance for grinding.

MEAT SLICER – Tool used in butcher shops.

MIXING BOWL – It is used for mixing ingredients.

MEAT TENDERIZER – Heavy blunt instrument.

STOCK POT – Aluminum pot that is used to make stocks, broths, and soups.

PRESSURE COOKER – Food can be cooked faster in pressure cooker since boiling point of water
increase with pressure.

TECHNIQUES IN MEAT TENDERIZING

SLICING THE MEAT, USING MARINADES, USING A DRY RUB

METHODS OF COOKING MEAT

DRY-HEAT METHOD

Roasting, Broiling/Grilling. Barbequing, Pan-broiling, Pan-frying

6
MOIST-HEAT METHOD

Braising, Basting, Stewing, Simmering

PREPARING MEAT

MARINATING – Process of soaking meat in a seasoned liquid to flavor and tenderize it.

BARDING – Process of covering the surface of meat or poultry with thin slices of pork back fat or bacon
and tying them in place butcher’s twine.

LARDING – Process of inserting small strips of pork fat into meat with alarding needle to imitate
marbling.

JACQUARING – Process of piercing muscle tissue with needles to tenderize.

TUMBLING – Process in which solid muscle meat is tumbled with crushed ice and/or a seasoned liquid
until the meat absorbs a prescribed percentage of its weight in liquid.

NEEDLING – Process in which a solution is injected into muscle to provide moisture and flavor.

METHODS OF PRESENTING MEAT DISHES

AVOID A MONOCHROMATIC COLOR SCHEME.

FRY FOODS CAREFULLY.

TAKE PAINS TO HANDLE THE FRIED FOODS GENTLY SO THEY LOOK APPETIZING WHEN
YOU ARE READY TO PLATE THEM.

TAKE TEXTURE INTO ACCOUNT.

CHOOSE WHITE PLATES.

VISUALIZE THE FINISHED PLATE.

LIMIT PORTION SIZES.

FOLLOW THE OF ODDS.

PLAY WITH DIFFERENT TEXTURES.

LAYER FOODS TO ADD HEIGHT.

USE SAUCE WISELY.

MEAT GARNISHES

Parmesan cheese.

Fresh herbs, such as tarragon or thyme.

Lemon wedges.

Cherry tomatoes.

Colorful sauces.

Salsa.

Greens, such as swiss chard or spinach.

7
HOW TO GARNISH A MEAT PLATTER

Use natural complements to garnish your meat platter.

Ensure your garnish complements your meat dish by using an ingredient from the dish in a different form
on the platter.

Embelish complex meat dishes with simple garnishes and simple meat dishes with complex garnishes.
Place the meat dish and accompanying vegetable on the same platter.
Appeal to the eye.
Sprinkle finely chopped vegetable or herbs on top of meat entrees to add visual excitement to a dull
presentation.
Drizzle a colorful sauce on the meat and around the platter in zigzag pattern.
Served creamed meat dishes with toast triangles.
Use edible garnishes only
Determine how long the garnish will have to sit on the platter.
Think seasons.
Grate and sprinkle cheese over your meat dish and platter
TYPES OF FREEZER STORAGE CONTAINERS
VACUUM SEALERS – These are great for long term storage.
SILICONE PANS – They can withstand very high and low temperature and are suitable for freezing food
and can go straight in the oven.
FREEZER BAGS – These are the most versatile type of freezer container and can be used for practically
anything.
GLASS BAKEWARE CONTAINERS – These must be freezer grade.
ALUMINUM PANS – These are disposable freezer containers and a great option for meals you plan to
give away.
FREEZER WRAP – It is like the plastic wraps that clings to itself to create containers but is higher grade
plastic that is suitable for the freezer.
ALUMINUM FOIL – It is perfect or covering pans or wrapping something oddly shaped.
FREEZER PAPER – It is like butcher or craft paper but has a thin, flexible plastic side.
REFRIGERATING
Raw or cooked meat can be stored safely in a refrigerator at 40°F or lower for several days.
FREEZING
Raw pork should store in the refrigerator at 40°F or lower and should be used within three to five days of
the “sell by” date on the package or it should be frozen.

8
 III. SUMMARY
Meat is valued as a complete protein food containing all the amino acids necessary for the
human body. Meat from lamb and sheep produced on a much smaller scale than either beef or
pork Meat are marketed as fresh or processed good or become ingredient of various meat
products including many types of sausages and luncheon meats. There are different food
items that are made from the various types of meat such as bacon, sausage, ham, pepperoni,
salami, steak, ribs. There are also benefits of meat like protein, iron, vitamin b-12, lipid
profile and cardiovascular health. Meat comes from a variety of animals and is classified as
either red or white, depending on the source. Processed products have been modified with
additives to enhance flavor.

FACTS AND CONCLUSIION

Cooking food at high temperature or for long periods can increase the production of toxic
byproducts capable of causing cancer. The most widely consume meat is beef, the flesh of
mature cattle that normally weigh from 450 to 540 kg. The pig is the world’s second largest
provider of meat. Meat is an excellent source of various vitamins and minerals. These include
vitamin B12, ZINC, SELENIUM, IRON, NIACIN, AND VITAMIN B6. High consumption
of overcooked meat may increase the risk of several type of cancer. Beef from grass-fed cows
is higher in many healthy nutrients than beef from grain-fed cows. I therefore conclude that
the meat has a good and bad effect on your health and I also learned that the meat is classified
as red meat and white meat.