ME A T

KITCHEN ESSENTIALS &

BASIC FOOD PREPARATION
TER 7
CHAP

URETA
SERBITO
OBJECTIVES:
CHAPTER 7

1. IDENTIFY TYPES OF
MEAT
2. IDENTIFY COMPOSITION
OF MEAT
3. ILLUSTRATE DIFFERENT
CUTS OF MEAT
CHAPTER 7 MEAT

IN THE PHILIPPINES, MEAT FROM HERBIVORES OF BEEF CATTLE,

SHEEP, GOAT AND SWINE SERVES AS THE MOST COMMON
SOURCE OF MEAT AND COMPLETE PROTEIN. MEET FROM OTHER
ARE COMMONLY LESS EATEN. MEAT IS GENERALLY DEFINED AS
THE MUSCLES OF ANIMALS, BUT IN A BROADER SENSE, IT ALSO
COVERS THE ORGANS AND GLANDS OBTAINED FROM THE
ANIMAL. ALTHOUGH THE WORD MEAT INCLUDES THE FLESH OF
POULTRY AND FISH, THESE ARE EACH COVERED SEPARATELY.
CHAPTER 7 MEAT

CHAPTER 7

BEEF
CHAPTER 7 MEAT

BEEF ORIGINATES FROM CATTLE THAT ARE CLASSIFIED ACCORDING TO AGE AND GENDER.

STEERS. MALE CATTLE THAT ARE CASTRATED WHILE YOUNG SO THAT THEY WILL GAIN
WEIGHT QUICKLY.

BULLS. CONSUMERS OFTEN DO NOT SEE THE TOUGHER MEAT FROM BULLS. THESE OLDER
UNCASTRATED MALES THAT PROVIDE STAG MEAT ARE USUALLY USED FOR BREEDING AND
THEN LATER FOR PROCESSED MEATS AND PET FOODS. HEIFERS AND COWS.

HEIFERS, FEMALES THAT HAVE NOT BORNE A CALF, ARE ALSO USED FOR MEAT. THE MEAT
FROM COWS, FEMALE CATTLE THAT HAVE BORNE CALVES, IS LESS DESIRABLE THAN THAT
FROM STEERS OR HEIFERS. .

CALVES. CALVES 3 TO 8 MONTHS OLD ARE TOO OLD FOR VEAL AND TOO YOUNG FOR BEEF.
IF THEY GO TO MARKET BETWEEN 8 AND 12 MONTHS, THEIR MEAT IS REFERRED TO AS BABY
BEEF.
.
CHAPTER 7 MEAT
CHAPTER 7 MEAT

PORK
CHAPTER 7 MEAT

PORK YOUNG SWINE OF EITHER GENDER (MALE OR FEMALE)

SLAUGHTERED BETWEEN THE FIRST 5½ AND 7 MONTHS OF AGE
ARE THE MOST COMMON SOURCE OF PORK. TECHNICALLY,
PIGS ARE LESS THAN 4 MONTHS OLD AND HOGS ARE OLDER
THAN 4 MONTHS. ABOUT 1/3 OF ALL PORK IS SOLD FRESH AND
THE REST ARE MADE AS HAM, SAUSAGE, LUNCHEON MEATS
AND BACON
CHAPTER 7 MEAT

CHAPTER 7

STRUCTURE OF MEAT

MEATS ARE COMPOSED OF A COMBINATION OF WATER, MUSCLE, CONNECTIVE TISSUE,

ADIPOSE (FATTY) TISSUE AND OFTEN BONE. THE PROPORTIONS OF THESE ELEMENTS VARY
ACCORDING TO THE ANIMAL AND THE PART OF ITS ANATOMY REPRESENTED BY THE CUT OF
MEAT.

MUSCLE TISSUE

MOST OF THE PROTEINS ARE FOUND IN THE MUSCLES.

LEANER CUTS OF MUSCLE TISSUE YIELDS LESSER CALORIES.
THE MUSCLE CHARACTERISTIC ARE IMPORTANT WHEN DECIDING HOW
TO PREPARE A MEAT.
THE FLAVOR OR TASTE OF MEAT DEPENDS ON MUSCLE FIBER
COMPOSITION AND ITS RATIO TO FATS.
CHAPTER 7 MEAT

Connective tissue
CONNECTIVE TISSUE IS A PART OF LIGAMENTS AND TENDONS, AND IT ACTS AS THE "GLUE
THAT HOLDS MUSCLE CELLS TOGETHER.

THE MOST ABUNDANT PROTEIN IN CONNECTIVE TISSUE IS COLLAGEN AND ELASTIC.

COLLAGEN ARE TOUGH AND FIBROUS, BUT CONVERTS TO A GEL WHEN EXPOSED TO MOIST
HEAT.

COLLAGEN CONCENTRATION ALSO INCREASES AS ANIMAL'S AGE, WHICH IS WHY MEAT FROM
OLDER ANIMALS IS TOUGHER.

THE TYPE AND AMOUNT OF CONNECTIVE TISSUE FOUND IN A MEAT CUT DETERMINES

ITS TENDERNESS OR TOUGHNESS AND THE BEST TYPE OF COOKING METHOD.

ELASTIN, KARTILAGO, OR GATIL IN FILIPINO, IS YELLOWISH, RUBBERY, AND DOES NOT SOFTEN
WITH HEATING, SO IT SHOULD BE REMOVED BEFORE PREPARATION.
CHAPTER 7 MEAT

ADIPOSE (FATTY) TISSUE

ADIPOSE TISSUE IS, SIMPLY, FAT , WHICH SERVES AS INSULATION UNDER THE SKIN
AND AS PADDING FOR INTERNAL ORGANS.

FAT FOUND WITHIN MUSCLES IS CALLED INTRAMUSCULAR FAT OR MARBLING.

MARBLING FAT DEPOSITED IN THE MUSCLE THAT CAN BE SEEN AS LITTLE WHITE
STREAKS OR DROPS. MARBLING CONTRIBUTES TO FLAVOR AND
CHAPTER 7 MEAT

BONES

BONES ARE USED AS LANDMARKS FOR INDENTIFYING THE

VARIOUS MEAT CUTS FROM A CARCASS (FIGURE 7.1). OLDER
ANIMALS HAVE WHITER BONES. YOUNGER ANIMALS HAVE
REDDISH BONES. MARROW IS ALSO PART OF THE NE. IT IS A SOFT,
FATTY MATERIAL IN THE CENTER OF MOST LARGE BONES.
MARROW IS A VALUED FOOD IN MANY COUNTRIES AS IT PROVIDES
MUCH OF THE FLAVOR IN STOCKS AND SOUP
CHAPTER 7 MEAT
CHAPTER 7 MEAT

TERMINOLOGY OF RETAIL CUTS

CHAPTER 7 MEAT

TERMINOLOGY OF RETAIL CUTS

THE USE OF THE STANDARD SYSTEM OF NAMING RETAIL, CUTS IS NOT MANDATORY, SO CONSUMERS OFTEN
FACE ADDITIONAL CONFUSIN AT THE MARKET, CUTS CAN BE DIVIDED INTO:

THE KIND OF MEAT: BEEF, VEAL, PORK OR LAMB. IT IS USUALLY LISTED FIRST ON LABELS.
THE PRIMAL (WHOLESALE) CUT: CHUCK, RIB, LOIN OR ROUND. TELLS WHERE THE MEAT COMES FROM ON THE ANIMAL.
THE RETAIL CUT: BLADE ROAST, SPARERIBS, LOIN CHOPS, ETC. TELLS FROM WHAT PART OF THE PRIMAL CUT THE MEAT COMES.

BEEF RETAIL CUTS

RIB, SHORT LOIN, AND SIRLOIN WHOLESALE CUTS LIE ALONG THE BACK OF THE ANIMAL AND ARE USUALLY THE MOST
TENDER AND EXPENSIVE CUTS OF BEEF.

RIB ROASTS ARE THE MOST TENDER ROASTS, AND TENDERLOIN THE MOST TENDER STEAK.

FILET MIGNON IS THE SMALL END OF THE TENDERLOIN.

THE LEAST TENDER WHOLESALE CUTS ARE FLANK, SHORT PLATE, BRISKET, AND FORESHANK.
CHAPTER 7 MEAT

TERMINOLOGY OF RETAIL CUTS

PORK RETAIL CUTS

PORK ARE USUALLY TENDER (REGARDLESS OF THE CUT).

WHOLESALE LOIN AND SPARE RIB CUTS OF PORK ARE MUCH MORE LONGER THAN BEEF AND LAMB.
BECAUSE THE RIB AND SIRLOIN ARE NOT SEPARATED IN THE CARCASS.

THE LEG IS THE LARGEST PRIMAL CUT IN PORK. BECAUSE PORK ARE SLAUGHTERED AT A YOUNG AGE,
PORK LEGS ARE VERY TENDER FOR ROASTING.

THE FOLLOWING WHOLESALE CUTS PROVIDE THE MAJORITY OF FRESH PORK RETAIL CUTS:

→LOIN: PORK LOIN CHOP OR ROAST, CANADIAN-STYLE BACON, PORK LOIN TENDERLOIN
→ SPARE RIB: SPARE RIBS, BACON, SALT PORK

KEY MESSAGE:

THE LARGE CUTS OF AN ANIMAL CARCASS, WHICH ARE DIVIDED INTO RETAIL CUTS, ARE TERMED AS "WHOLESALE (PRIMAL) CUTS.

THE CUTS OF MEAT FROM WHOLESALE CUTS ARE CALLED "RETAIL CUTS" AND ARE SOLD TO THE CONSUMER.
CHAPTER 7 MEAT

VARIETY MEATS
THEY ARE ALSO KNOWN AS ORGAN AND OFFAL. THEY CAN BE EITHER ORGAN MEATS OR MUSCLE JEATS. ORGAN MEATS ARE VERY
SOFT, EXTREMELY TENDER AND EASILY COOKED. EXAMPLES ARE VER, KIDNEYS AND BRAINS. MUSCLE MEATS REQUIRE LONG AND
SLOW COOKING AS THEY ARE HEAVILY EXERCISED MUSCLES AND ARE QUITE TOUGH. EXAMPLES INCLUDE TONGUE AND HEART.

ORGANS FILIPINO NAMES SOURCE EXAMPLE OF DISHES

SKIN

EARS

BLOOD

KIDNEY

LUNGS

HEART

BRAIN

LIVER

LIBRILYO

TRIPE

TONGUE
CHAPTER 7 MEAT

PROCESSED MEATS
ABOUT ONE-THIRD OF ALL MEAT IS PROCESSED BY DIFFERENT METHODS
SUCH AS CURING, SMOKING
CANNING AND DRYING, MEANING IT HAS CHANGED FROM ITS ORIGINAL
"FRESH" CUT S.

EXAMPLE: INCLUDE HAM, SAUSAGES AND BACON.

HAM: HAM IS CURED PORK, AND ACCORDING TO USDA (UNITED STATES

DEPARTMENT OF AGRICULTURE) STANDARDS, ONLY MEAT FROM THE HIND
LEG OF A HOG CAN BE LABELED HAM.

BACON: BACON IS CURED AND SMOKED MEAT FROM THE SIDE OF A HOG.

SAUSAGE: SAUSAGE IS MEAT THAT HAS BEEN FINELY CHOPPED OR GROUND

AND BLENDED
CHAPTER 7 MEAT

THANK YOU.
GOODHOLY!!