Crisostomo, Justin Mark M.

November 21, 2021

BSAH 4-1

Laboratory Exercise III

Meat Fabrication

I. Introduction
Meat is a good source of protein, vitamins and minerals in your diet. Meats such as chicken,
pork, lamb and beef are all rich in protein. Red meat provides us with iron, zinc and B vitamins.
Generally, meats consist of about 20 percent protein, 20 percent fat, and 60 percent water.
Fabrication helps in separating tender meat from the tough portion, the thick portion from the
thin portion, and the cheap part from expensive parts. During fabrication the muscle must be cut
across the meat fiber.
II. Objectives
1. to identify the different cuts of meat
2. to define the importance of meat and meat fabrication

III. Methodology
a. Pork
b. Beef

c. Goat and Cattle

d. Chicken

IV. Discussion

1. What is meat fabrication?

Meat fabrication is the art or skill of separating various carcasses into easily handleable
primal and sub primal cuts for various reasons. Different muscles originating from various parts
of the animal's body have a different composition so specific cooking methods are
recommended.

2. What are the general principles of meat fabrication?

Meat cutting, or fabrication, is the process of cutting, boning, and portioning large cuts of
meat to menu specifications.

1. Tender meat is separated from tough meat because two require different methods of
cooking.
2. Thick portion must be separated from the thin portion.
3. Muscles must be across the grain/meat fibers so that the grain breaks and separates while
chewing.
4. Cheap parts must be separated from the expensive parts.
3. What is the importance of bone structure in meat fabrication?
Bone-In or Boneless
Some cuts of meat, including T-Bone steaks, pork back ribs, rack of lamb, and shanks are
fabricated bone-in for appearance and flavor. Bone-in meat will have more intense flavor
upon cooking versus the boned variety.