lesson 2

• Venison


  Meat of the various species of deer
• Pork


  Meat from domesticated pigs
• Lamb


  Meats from domesticated sheep
• Beef


  Meat from cattle over one year old
• Meat comprises


  • Water
  • Protein
  • Fat
  • Minerals
  • Vitamins
• Meat cuts


  Pieces of meat that has been cut from animal carcasses
• Knowing different meat cuts enable us to understand which animal a certain meat comes from
• Prepare meat cuts according to the given recipe

  1. Identify different meat cuts

  2. Prepare meat cuts
• Venison cuts


  • Shoulder
  • Shin
  • Saddle
  • Flank
  • Haunch
• Meat from certain cuts

  Tough and requires moist-heat cooking
• Meat from certain cuts

  Tender and can be cooked using dry or moist heat
• Meat is the flesh of cattle, sheep, and pigs
• Pork is the meat of the domestic pig that is used for food
• Lamb refers to the meat of young sheep
• Venison refers to the meat of the various species of deer
• Beef is the meat from cattle over one year old
• Brisket is a cut of meat taken from the breast of cattle
• Loin is obtained from the part of the sheep's body between the forequarter and hindquarter
• Saddle is obtained from the back of deer
• Flank is taken from the side of the deer's body
• Butt is obtained from the upper part of the pig's front shoulder
• Picnic shoulder extends below the butt towards the hock or shin of the pig
• Tenderloin is the most tender cuts of beef
• Spareribs are obtained from the flat lower portion of the pig, along the belly and breastbone
• Ham is taken from the top of the hind leg of the pig