Tle

• Meat-atam for the flesh of cattle (Reef & veal), sheep (lamb), & pigs (park)
• Beef


  Divided into large sections called Primal Cots, broken down further into individual Steak & other retail cuts
• Side Beef


  Literally one side of the beef carcass that is split through the backbone
• Meat is literally made up of muscle fibers connected with tissues & fats
• Meat is a good source of Vit B & trace amount of iron
• Offal


  The internal organs of a butchered animal
• Kinds of Meat


  • Pork (from pig or hog)
  • Beef (from adult cow)
  • Carabeef (from carabao)
  • Veal (from calves or young cattle)
  • Lamb (from young sheep)
  • Venison (from deer)
  • Chevon (from goat)
  • Mutton (from adult sheep)
• Different types of Meat Cuts

  • Convenient to buy in smaller amounts
  • Convenient to buy in suitable portion sizes
  • Easier to prepare & quicker to cook
  • Easier to store safely
• Different types of Meat Cuts

  • Boneless Cuts (beef, pork, lamb)
  • Boned & Rolled joints of Meat
  • Lean & extra lean cuts
  • Cubes of Meat
  • Lean minced meat
  • Thin strips
• Market forms of Meat

  • Fresh meat
  • Chilled meat
  • Cured meat
  • Processed meat
  • Frozen Meat
• Chuck


  Located near the shoulder & neck area of the cow, yields some of the more economical cuts of beef, such as the chuck roast, chuck arm roast, & the flat iron steak
• Shank


  The leg of the cow, one of the toughest meats because the leg muscle is constantly used, creating a tough, sinewy cut, therefore one of the less popular but also one of the cheapest cuts