Concepcion Catholic School

Concepcion, Tarlac

DIFFERENT
MEAT CUTS
Submitted by: Nikki F. Pineda
Student
Submitted to: Ms. Villa A. Inocencion
TLE Teacher
PORK

BEEF
 PIGUE
-Whole, well trimmed,
boneless, thin skin, trimmed
fat.
 KASIM
-Thin skin, boneless, more
lean meat, and trimmed fat.
 LIEMPO
-Well marbled, thin skin, soft,
smooth fat.
 PORK CHOP
-With or without skin.
-Is loin cut taken perpendicularly to
the spine of the pig and usually
containing a rib or part of a vertebra.
 PATA
-Whole, toes are trimmed and
clean.
 ULO
-Whole and clean.
 LOMO
-Clean, whole, well trimmed.
- Is a dry-cured meat made
from pork tenderloin.
 SPARERIBS
-With substantial meat
attached to bones.
 TONGUE
-Whole.
- Is a lean meat usually from
pig.
 HEART
-Whole.
- Like that of other mammals,
has four chambers.
 KIDNEYS
-Whole.
- Are embedded in lots of fat
and lie against the psoas
muscle.
 LIVER
-Very fine texture, whole.
 INTESTINES
-Inverted, thoroughly clean.
 BLOOD
-Firmly gelled, no water.
 PANYO-PANYO
-Whole and clean.
 ROUND
-Whole, bright red color, fine
texture.
 SIRLOIN
-Whole, sliced to required
thickness.
 TENDERLOIN
-Well trimmed, whole, clean.
 BEEF SHANK
-Whole, clean, with or without
bones.
 PATA
-Clean, smooth skin, toes well
trimmed.
 OXTAIL
-Intact, free of hair.
 OX BRAIN
-Whole, firm, clean.
 TONGUE
-Trimmed, clean, whole.
 INTESTINE
-Inverted, thoroughly clean.
 HEART
-Whole, clean.
- Is cardiac muscle trimmed
from the ventricular wall of
a beef.
 SPLEEN
-Whole, clean.
- May be the most frequently
used organ in the body.
 BLOOD
-No water, properly gelled.