TLE 10 - 4th grading

• Meat


  Flesh of cattle (beef, and veal), sheep (lamb) and pigs (pork)
• Carcass


  Slaughtered body of animal
• Types of Knives

  • French Knife or Chef's knife
  • Utility Knife
  • Boning Knife
  • Slicer
  • Butcher Knife
  • Cleaver Knife
  • Scimitar or Steak Knife
• French Knife or Chef's knife


  • For general purposes
• Utility Knife


  • For carving roast chicken and duck
• Boning Knife


  • For boning raw meats and poultry
• Slicer


  • For carving and slicing cooked meats
• Butcher Knife


  • For cutting, trimming and sectoring raw meats in the butcher shop
• Cleaver Knife


  • For cutting through bones
• Scimitar or Steak Knife


  • For accurate cutting of steaks
• Composition of Meat


  • Water - 70% of muscle tissue
  • Protein - 20% of muscle tissue
  • Fat - 5% of the muscle tissue
  • Vitamins
  • Minerals
• Importance of fat in Meat

  • Contributes to meats juicyness
  • Contributes to meats tenderness
  • Contributes flavor
  • Carbohydrates
• Types of Meat

  • Carabeef
  • Pork
  • Veal
  • Mutton
  • Chevon
  • Venison
  • Beef
  • Lapan
• Carabeef


  Carabao's Meat
• Pork


  Pig's Meat
• Veal


  Cow's Meat (younger)
• Mutton


  Lamb's Meat
• Chevon


  Goat's Meat
• Venison


  Deer's Meat
• Beef


  Cow's Meat (older)
• Lapan


  Rabbit's Meat