TLE

• Beef - meat of a cow over one year old
• Veal - meat of a cow less than one year old
• Lamb - meat of young sheep
• Mutton - meat of mature sheep
• Pork - meat and flesh of hogs. Best quality pork has pink muscle for young hogs and deep rose for the mature animal.
• Meat - Flesh of animals used for food consumption
• Primal cuts of beef - first cuts made from the beef carcass
• Sub - primal cuts - reduced cuts from the primal cuts
• Fabricated cuts - individual portion taken from the sub-primal cuts.
• Poultry - Meat from domesticated birds such as chicken, duck, goose, or turkey
• Live - should be healthy, alert, and well-feathered, without broken bones, bruises or blisters
• Dressed Poultry - Slaughtered poultry with head, feat, blood, feathers, and internal organs removed. Most available form in the market. Free from foul odor, slime and discoloration
• Drawn - Feathers and entrails removed. Chilled or frozen. Available in groceries.
• Ready to cook - Chicken parts, such as wings, breast, thighs, or drumsticks , that are packed separately.
• Major parts of the chicken - White meat, Dark meat, Entrails
• Entrails - internal organs, example: liver, heart, and gizzard
• Dark meat - drumsticks, legs, neck, and wings
• White meat - example : breast
• Seafoods - fish and Shellfish
• Fish - may or may not be covered with scales
• Shellfish - with shell
• Mollusk - with soft structure. Examples - oysters, clams, scallops, and mussels.
• Crustacean - With segments and crust like shells. Example : Shrimps, lobsters, and crabs
• Live fish - fish that are still breathing during purchase.
• Whole or round - The form of fish that just comes from the water but no longer alive.
• Drawn fish - whole fish with the entrails removed
• Dressed fish - scaled, entrails removed, head, tails, and fins removed.
• Fillets - the two meaty sides of the fish cut lengthtwice away
• Single fillet - the meat is cut from one side
• Butterfly fillet - two single fillets are held by uncut flesh and skin sticks
• Sticks - boneless, cut lengthtwice or crosswisebfrom fillet or sticks into portions of uniform width and length
• Steaks - cross-section slices of larger sizes of dressed fish
• Markets forms of fish - live, whole, shucked, headless, cooked, and cooked meat
• Live - best form to buy because of their freshness
• Whole - the form in which they were caught but no longer alive
• Shucked - removed from the shell
• Headless - Shellfish cooked with its shell
• Cooked meat - frozen on canned shellfish like taba and talangka
• Market forms of fruit and vegetables - Fresh, canned, frozen, dried, processed