4th Quarter TLE

Types Of Knifes And Their Used

1. French knife or Chef knife - for general

purpose chopping, slicing, and dicing.
2. Utility knife - Used for carving roast
chicken and duck.
3. Boring knife - used for boring raw meats
and poultry.
4. Slicer - used for carving and slicing
cooked meats.
5. Butcher knife - used for cutting,sectioning
and trimming raw meats in the buther shop.
6. Scimitar or Steak knife - used for accurate
cutting steaks.
7. Cleaver - Used for cutting through bones.

Composition Of Meat

1.Water
2.Protein
3.Fat
4.Carbohydrates

Structure of Meat

1.Muscle Fibers
- lean meat is composed if long, thin muscle
fibers bound together in bundles. These determine
the texture of grain of a piece of meat.
- Course textured meat has
large fibers

2.Connective tissue

Basic Preparations Methods of Meat

1. Washing
2. Skinning
3. Dicing
4. Trimming
5. Slicing
6. Seasoning
7. Coating

Group - 4
leader: kristina pile
garcia
portugal
honrales

Market Forms Of Meat

1. Fresh Meat
meat that is recently
slaughtered, has not
been preserved,frozen.

2. Chilled Meat
Meat that is place
in chiller or sligthly
cold.

3. Cured Meat
Meat preserved by salting,
smoking or aging.

4. Processed Meat
Meat preserved by
chemical process

Cuts of meat

*After the animal

is stunned,
*The carcass is the
bled out by hanging
upside down on a rail.
Older animals are processed but the quality
of meat is older.

Primal Cuts
Are also known as wholesale cuts.
Are the larger sections of carcass from
which

Wholesale Vs. Retail

Wholesale
*Wholesale cuts are those which
are shipped from the packing plant
to Buthers and Grocers for further
Processing into smaller cuts
Large Cuts

Retail
Small cuts

Primal Cuts of Beef

1.chunk
2. rib
3. loin
4. round
5. flank
6. plate
7. shank
8. brisket

RETAIL CUTS (BEEF) - Pile

1.Eye of Round Steak (Round)
2.Round Steak (Round)
3.Tip Steak, Sirloin Tip Steak (Round or Loin
4.Porterhouse Steak (Loin)
5.T-Bone (Loin)
6.Tenderloin Steak (Loin)
7.Eye Steak, Ribeye Filet (Rib)
8.Small End Steak Ribeye Steak (Rib)
9.Arm Steak, Arm Chuck Steak (Chuck)
Primal cuts (Wholesale) Pork
1. ham,leg
2. loin
3. shoulder
4. side/belly

RETAIL CUTS (PORK) - Honrales

1.Blade Boston, Blade Roast (Shoulder)

An inexpensive cut of well marbled meat that
comes from the top portion of the front leg of the hog

2.Blade Chop (Loin)

a cut from the beginning of the loin in the shoulder area.

3.Cube Steak

4.Back Ribs (Loin)

5.Sausage Links

6.Sausage Patties

7.Ground Pork

8.Spare Ribs (Side)

PRIMAL CUTS (LAMB) - Garcia

Shoulder
Breast
Loin
Leg
Rack

RETAIL CUTS (LAMB) - Pile

French Style Roast (Leg)
Sirloin Chops (Loin)
Loin Roast (Loin)
Loin Chops (Loin)
Rib Chops (Rib)
Rib Roast (Rib)
Arm Chop (Shoulder)
Whole Square Cuts (Shoulder)
Riblets (Rib)