culinary arts

Meat and
Meat
Products
Presentation by
Alexis Tutor
introduction
MEAT
is an important food in the diet and
is the foremost food of the people
in the world.
 Classes of Meat
Beef carcasses are classified on the basis of
age and sex. The specific classes are:
stear - a male cow, castrated when young;
heifer - a young female which has not borne
a calf;
cow - a female that has not borne a calf;
stag - a male castrated after maturity; and
bull- a mature male not castrated.
special menu
Cara beef is carabao meat. Although widely
eaten by filipinos, it is still sold and passed
as beef.

Veal is meat from immature animals of the

bovine species. The best veal carcasses are
usually from animals 4 to 8 weeks of age of
either sex.

Pork is the meat of swine. Good quality

pork comes from young animals usually 7 to
12 months of age.
special menu
Lamp and Mutton are sheep carcasses so
classified according to the age of animals.
Lamb meat is taken from young animals of
one year or less of age. Mutton is derived
from those that have passed the lamb stage.

Goat’s meat is quite popular in some parts

of the philippines particularly in the ILocos
region.

Rabbit’ s meat comes from rabbits that special menu

should be 3 to 4 months old before they are
slaughtered for food.
Grading of Meat
1. Quality includes
Head
tenderness, juiciness and Chef
palatability.
2. Conformation refers to
the shape, form or general
outline of the side or the
whole carcass.
3. Finish refers to the
amount, quality, and color
of the fat within and
around the muscle.