THE 302

MEAT
Presented by:
Catherine M. Vidal
Nhicolle Yalong
Presented to:
Ma’am Marilyn S. De Leon
Choices:
Menudo, Afritada, Caldereta, Mechado

1 2 3 4
Chicken Pork/Beef Pork/Pork Liver Beef/Goat

Afritada Mechado Menudo Caldereta

Meat
▪ defined as the edible parts of an animal that is used for human
consumption. Meat can include the flesh, fat, muscles, and offal of
an animal. The offal is the parts of the animal such as the liver,
kidney, and tongue that are often consumed or used as part of a
recipe.
▪ Processed meat is a type of meat that most health experts
recommend limiting in your diet. Types of meat that have been
processed include sausages, salami, canned meats, and bacon.
▪ good source of protein.
 Two main categories of meat
Red Meat
types of meat in the “red meat” category
are red before and sometimes after
cooking. The reason meats such as beef,
lamb, pork and venison are red is
because they are high in a protein called
myoglobin. This is an iron-rich protein
that gives certain types of meat their red
color
White meat
Types of “white meat”, such as some
types of poultry, contain less myoglobin
and therefore are white in color.
However, because myoglobin occurs in
muscles, darker meat from chicken and
turkeys is found in their legs and thighs.
Dark meat contains high myoglobin
content that stores oxygen in muscles
and gives a darker color to the meat.
A. Red Meat
Beef
➢ meat from cattle over one year old.
➢ It has a hearty flavor. The cuts have
bright red flesh.
➢ The fat is firm with a white, creamy
white, or yellowish color.
➢ In Tagalog this is called the ‘karne
ng baka”
 English: Chuck - Tagalog: Paypay

This is the neck and shoulder region of the cow. Chuck

cuts tend to be tougher and have a lot of connective
tissue. That’s why they usually need to be cooked
longer and in wet heat to tenderize the meat.

Nilagang baka
English: Rib - Tagalog: Kadera
This is the middle of the cow, where a classic rack of
ribs comes from. Prime rib also comes from this
section, as well as ribeye steaks. For the most part,
these cuts are best grilled or smoked

Kaldereta
 English: Brisket -Tagalog: Pecho

Brisket comes from the chest of the cow below the

neck and shoulder. It’s still fairly fatty and tough, and it
comes with a lot of marbling. The best way to cook
brisket is low and slow.

Beef Pares
 English: Beef shoulder - Tagalog: Kalitiran

Beef Shoulder, also called beef clod and beef chuck. It

refers to the shoulder and neck region of the cow. The
beef shoulder is relatively tender and one of the
cheapest cuts of beef.

Beef Mechado
 English: Shank - Tagalog: Kenchi/Bulalo

The shank primal or "foreshanks" and "hindshanks" lie on the

legs of the cow; The fore-shanks in the front and the hind-
shanks at the rear. The hind shank - while still tough - tends to
be fattier; Where-as the fore-shank tends to be leaner.

Bulalo
 English: Short ribs - Tagalog: Tagiliran

a beef cut from the shoulder, consisting of thick,

rectangular slices 2 to 3 inches long.

Crispy Tadyang
English: Sirloin - Tagalog: Tapandera

comes from the top of the cow's back. It has just the
right balance of tenderness and flavor. These cuts are
often large and don't have much fat

Tapa
English: Tenderloin - Tagalog: Solomiylyo

The tenderloin is located in the loin region of the cow

and is considered to be the most tender muscle due to
its lack of connective tissue.

Beef Stir fry

 English: Flank - Tagalog: Camto

Flank is behind the plate and below the short loin; it’s
the back of the cow’s belly. As one of the leaner parts
of the cow, it’s thin and tough, so cook flank steaks for
a shorter amount of time at higher heat.

Beef Mami
 English: Round - Tagalog: Kabilugan

This is the hind leg of the cow. You might see a full round at your butcher,
which is a huge cut of meat, but it’s often divided into the top round and
bottom round (the subprimals of the round). From the bottom round
comes rump roast and eye of the round, while London broil comes from
the top round. Bottom round is also sometimes used to make roast beef.

Morcon
A. Red Meat
Pork
➢ is the meat of the domestic pig.
➢ pork is lighter in color than beef
and becomes very light when
cooked but it is still red meat.
➢ In Tagalog this is called the
‘karne ng baboy”
 English: Ears - Tagalog: Tenga

Tenga (pork ears) have a soft bone running through them. A

part of it is tender, but the rest of it is fatty and some skin. You
can use pork ears by themselves in several dishes like
Kapampangan sisig or barbecued pigs' ears.

Bopis
English: Mask/head - Tagalog: Maskara

The maskara or pig’s head is one of the most versatile

parts of the pig. The cheeks are meaty; so, in some
countries, people cure and smoke them to make jowls
or bacon.

Pork dinakdakan
 English: Neck - Tagalog: Batok

Pork neck (or collar butt or pork scotch) is from the

shoulder of the pig. Cuts such as scotch steak, due to
its amount of fat, is melt-in-your-mouth tender and
ideal for roasting and for casseroles.

Putok batok
 English: Shoulder - Tagalog: Kasim

Kasim or pork shoulder (aka pork butt, though it’s not actually
the butt) cuts are marbled with fat and connective tissues
(litid). These an ideal cut for slow-cook recipes that involve
braising, stewing, or barbecuing.

Slowly Pork Roasted Shoulder

 English: Ribs - Tagalog: Tadyang

Pork ribs refer to a cut of pork from the ribcage of a pig.

Meat and bones together are cut into usable pieces
and prepared by grilling, baking, or smoking, usually
with barbecue or another type of sauce.

Sinarsahang Pork Ribs

English: Loin - Tagalog: Tagiliran

The pork loin is probably the part of the

animal that’s the most wanted and used in
cooking. Due to its high fat content, it’s one
of the most tender meats.

Adobo style Grilled pork

English: Tenderloin - Tagalog: Lomo

A pork tenderloin is a long, narrow,

boneless cut of meat that comes
from the muscle that runs along the
backbone Pork Steak
 English: Leg/ham - Tagalog: Pigue

The rear legs are often referred to as “ham.” This primal

cut is sold as large roasts and is available fresh or
cured.

Crispy Pata
 English: Belly - Tagalog: Liempo

Pork belly or liempo refers to the pork cuts taken from

the belly or sides of the pig. Alternating layers of fat and
lean meat make up the belly, so it’s the most flavorful
part of the pig.

Lechon kawali
 English: Hock - Tagalog: Pata
The pata or hock gives us dishes like crispy pata and patatim.
This cut isn’t very fatty, but it makes up in flavor from the skin
and tissue that surround the dark meat. The pata can also
substitute kasim and pigue in a variety of dishes.

Paksiw na Pata
B. White Meat/ Poultry
Chicken
➢ is the most common bird or type
of poultry that is consumed. The
reason why chicken is so popular
is due to its versatility and low-fat
content.
➢ In Tagalog this is called the ‘karne
ng manok”
English: Whole chicken – Tagalog: Buong manok

Roasted Chicken
 English: Comb - Tagalog: Palong ng manok
A comb is a fleshy growth or crest on the top of the
head of some gallinaceous birds, such as domestic
chickens.

Cockscomb
 English: Neck - Tagalog: Leeg
Chicken necks are the section up from the torso until the
gizzard and are sold as part of a whole chicken. Because there
are a lot of bones and marrow in chicken necks, they are
typically used to make soups and stocks.

Crispy fried chicken neck

English: Breast - Tagalog: Pecho o dibdib
It includes the strip used for chicken tenders, and it has the
lowest fat content in the whole chicken.

Chicken Nuggets
 English: Drumstick / Thigh - Tagalog: Hita

A chicken thigh is the other half of the chicken leg, so it is

also dark meat and renowned for being the juiciest part of
the chicken. It is tender, flavorful, and usually cheaper than
chicken breast.

Tinola

Afritada
 English: Wings - Tagalog: Pakpak
Along with chicken breasts, chicken wings are the other half of
the “chicken forequarter”. Chicken wings are white meat and
divided into the “wingette” and “drumette”, or wing and drum,
more commonly.

Chicken wings
 English: Chicken heart – Puso ng manok

Chicken hearts are a delectable organ meat (offal) that

have been eaten for thousands of years. They are
chewy, musky, and considered dark meat.

Fried chicken heart

 English: Gizzard- Tagalog: Balunbalunan
It is the stomach of a bird to put across in the simplest way.
The bird’s stomach is where all the nutrients are proteins,
vitamins, and digestive properties. They are a great immune
booster and are relatively inexpensive.

Chicken Gizzard Bicol express

 English: Liver - Tagalog: Atay
Chicken liver is considered “offal“, which means organ meat.
Livers are responsible for filtering toxins and are a central
component of nutrient absorption. Because of this, livers are
very nutritious.

Adobong atay ng Manok

 English: Chicken skin
Chicharon
Tagalog: Balat ng manok
 English: Instestine - Tagalog: Bituka

Known as the quintessential Pinoy street food, "isaw" or also

known as grilled chicken intestines, have become the favorite
"pulutan" and "merienda" of a typical Juan Dela Cruz due to its
unique bitter/salty taste.

Isaw-isaw
 English: Chicken Bones
Chicken stock
Tagalog: Buto ng manok
These bones can be chewed at slowly to break
them down, and it is fine to swallow the pieces.
Some people really enjoy the flavor and find that
most of the taste of the chicken is in the bones.
 English: Chicken feet
Chicken feet tinola
Tagalog: Paa, Adidas
In the Philippines and other Asian countries,
chicken feet is not considered an exotic food. In
fact, it is eaten by many people, and more than a
handful chicken feet recipes are available.
How do they differ from each
other?
 Taste

Beef Pork Chicken

Robust and Sweet, Slightly

rich in milder taste savory, or
flavor umami
 Comes from

Beef Pork Chicken

Cow Pig Chicken

 Texture
Beef Pork Chicken

Raw beef Raw pig Raw chicken

a sticky or slimy texture has a slimy texture glossy, somewhat soft
texture
 Texture
Beef Pork Chicken

Cooked beef Cooked pork Cooked chicken

quite stiff juicy, tender, and even a teeny has a firm texture
bit pink at the center
 Color
Beef Pork Chicken

bright red bright pink pink hue to it with fat

parts being white.
 Most tender part
Beef Pork Chicken

Tenderloin Pork loin Thigh part

 Cooking time
Beef Pork Chicken

the internal The internal the internal

temperature of beef temperature reaches temperature of chicken
should be 160 degrees 145 degrees Fahrenheit should be 165 degrees
Fahrenheit. Fahrenheit.