TLE PROJECT

THE VARIOUS PORK, BEEF

AND CHICKEN CUTS
COMMONLY USED IN
COOKING

SUBMITTED BY:
CADAG, MARGARETTE Y.
1. Pork Cuts
Above is a chart with all of the
following pork cuts:

Head and cheek- The head

is everything above the neck,
including the nose, eyes, tongue, and ears.
The cheek is a slip of meat under the
eyes.

Clear plate or fatback -

As the name suggests, it
is a layer of fat found at
the upper back of a pig.

Boston shoulder - It
comes from the behind
of a pig’s neck near the
fatback.

Picnic shoulder - It is
found at the lower
part of a pig’s arm, just below the boston
shoulder.

Hock or pork knuckle -

This is a joint that
connects the leg of
the pig to the foot.

Back fat - This is

considered as a hard fat,
and is found at the lower
back of the pig, near the
ham.
Ham - This is found at the
upper portion of the rear
legs of a pig.
Loin- It is found between the back fat
and the ribs.

Rib - It is cut from the

loin or the side between
the shoulder and back
legs.

Bacon - It is cut from the

pig’s belly, back, or sides.

2. Beef Cuts
Above is a chart with all of the
following beef cuts:
Neck - As its name
suggests, it is cut from
the neck of beef.

Brisket - A cut of meat

from the lower breast or
chest of beef.

Chuck - Is cut from the

upper shoulder and lower
neck of the beef.

Shank - Meat cut

from the leg above
the knee to the
shoulder or hip.
Ribs - It is cut from
under the front section of
the backbone and used
primarily for support.

Short plate - It is taken

under the rib cut.

Short Loin - Cut from a

portion behind the ribs,
usually cut into steak.
 Flank - It is cut from
below the loin of the
beef.

Tenderloin - Long narrow

muscle from within the
loin.

Top sirloin - It is cut

from the primal loin or
subprimal sirloin.

Bottom sirloin -Cut from

the back of the top
sirloin, above the flank.
Rump - Cut from the
muscle above the hip
bone of the cow.

Round - Cut from

the cow’s hind legs,
thigh, butt, and
hams.

Oxtail - This counts

as an example of an
offal; it is cut from
the base of the spine.
3. Chicken Cuts
Neck - As its name
suggests, it is cut from
the neck of the chicken.

Wing - It is cut from the

sides of the chicken, or
the wings.

Tenderloin - It is the
innermost muscle of the
breast.
 Breast; Tenders - The
chicken breast is cut
from the front or
‘breast’ of the
chicken, whilst
tenders are similar to it, coming from the
lower breast.

Thigh - It is cut
from the upper leg
of the chicken.
 Drumstick or leg - It is
the calf part of the leg,
cut from below the thigh.

Chicken Back - It is the

core of the chicken
without the neck, wings,
legs, or tail, also called the
back.

Tail - It is a small chunk at

the back of the chicken, with
fat and bone.