TLE

• Different kinds of meat and its source

  • Pork - meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts
  • Beef - meat from cattle over one year old
  • Lamb - meats of domesticated sheep, its texture is a direct result of what it consumes and the age at which it is slaughtered
  • Carabeef - meat from carabao
  • Chevon - meat from deer/goat
  • Veal - flesh of a young calf, 4-5 months old, considered by some to be the finest meat because of its age
• meat - flesh of animal
• primal cuts - is the division of meat into large portion

  sub primal cuts - small portion

  1. retailed cuts
  2. individual steak
• Types of Knives


  • French knife or chef's knife
  • Utility knife
  • Boning knife
  • Slicer
  • Butcher knife
  • Scimitar or steak knife
  • Cleaver
• French knife or chef's knife

  For general purpose chopping, slicing, and dicing
• Utility knife


  Used for carving roast chicken and duck
• Boning knife


  Used for boning raw meats and poultry
• Slicer


  Used for carving and slicing cooked meats
• Butcher knife


  Used for cutting, sectioning, and trimming raw meats in the butcher shop
• Scimitar or steak knife

  Used for accurate cutting of steaks
• Cleaver

  Used for cutting through bones
• forequarter - front part of cow

  hindquarters - back part of cow
• different nutrients

  1. Fat
  2. water
  3. minerals
  4. vitamins