DIFFERENT

MEAT CUTS
(PORK AND
BEEF)

By: Group 3
Importance of
Different Meat Cuts
Understanding different meat
cuts is essential for enhancing
culinary knowledge, optimizing
cooking techniques, ensuring
uniform cooking, and
appreciating the diverse
🥩🔪
flavors they offer.
 Understanding meat cuts requires
knowledge of animal anatomy.
Culinary students learn which
muscles work more, like the
shoulder, neck, and legs, and which
work less, like the back and small
of the back. Tougher cuts need
specific cooking techniques while
less worked cuts make popular
steaks like T-bone and
Porterhouse, which are a
combination of NY strip and
tenderloin.
Is it important to
know different cuts
and slices?
It is important to learn basic
knife cuts not only to make
dishes look more visually
appealing but also to help food
cook uniformly. Larger pieces of
food take longer time to cook
than smaller ones.
Additionally, understanding the
structure of the meat you are
cooking and the appropriate
cooking method for it is crucial
to achieve the best eating
quality. Dry cooking methods
such as grilling and roasting can
cause the meat to shrink quickly
and become tough to eat.
How do different
meat cuts affect the
methods of cooking?
Tender cuts of meat, cooked by
dry-heat methods, resulting in
tender and juicy products. Less-
tender cuts must be cooked for
longer periods by moist-heat
methods, to soften the
connective tissue, prevent
surface drying, and develop
flavor.
Different Meat
Cuts of Pork
Pigue • Tongue
Kasim Heart
Liempo Kidneys
Pork Chop Liver
Pata Intestines
Ulo Blood
Lomo Panyo-panyo
Spare ribs
 Pigue Kasim Liempo

Pork chop Pata Ulo

Lomo Spareribs Tongue

Heart Kidneys Liver

Intestines Blood

Panyo-panyo
Different Meat
Cuts of Beef
Round Spleen

Sirloin

Tenderloin

Beef Shank

Pata
Different Meat
Cuts of Beef
Oxtail Blood

Ox brain

Tongue

Intestine

Heart
 Round Sirloin Tenderloin

Beef Shank Pata Oxtail

Ox Brain Tongue Intestine

Heart Spleen Blood

Activity Time!!!
 Agleron, Arnulfo
Castillones, Cashmere
Members: Dumadag, Mia
Etorma, Keith Christina
Gerbabuena, Jelian
Thank You So Much