PART 3

• Rib, short loin, and sirloin

  • whole sale cuts
  • back of the animal
  • most tender and expensive
• rib roasts


  most tender roasts
• tenderloin


  most tender steak
• filet mignon


  small end of the tenderloin
• chuck (shoulder area) and round (rump area)


  wholesale cuts that are less tender
• ground beef

  • 44% fresh beef is sold in the form of this
  • fast food, schools, military programs, and homes
  • has been ground
  • regular ground has 30% fat ; lean has 23%; extra lean has 15%
• • draining the fat of ground beef and after cooking lowers the fat content
  • ground beef cointaing 15-20% fat is preferred by consumers
  • reducing the fat content below 20% decreases the flavor, tenderness, and juicness
  • beef can be reduced using extenders..
• pork retail cuts

  • usually tender
  • comes from animals under 1 year of age
  • loin and spare rib are much longer becuse there is no rib and sirloin
  • leg is the largest primal cut, which is 1/4 of the carcass weight
• loin


  pork loin chop or roast, canadian style bacon, pork loin tenderloin
• spare rib


  spare ribs, bacon, salt pork
• baby back ribs


  from the backbone; close to tenderloin and pork chops cut; smaller and mos expensive
• spareribs


  from the belly;fattier and meatier but also cheaper
• lamb retail cuts

  • smaller than either cattle or swine
  • leg of the this is the most common
  • seven or eight rib chops
  • backbone usally removed to make carving easier
• crown roast


  fancier cut of lamb;consist two rib sections of rack attached to the backbone; formed into a circle or crown; can be stuffed and decorated before serving
• lamb chops


  cut from the loin, rack, or shoulder
• loin chops


  most tender cut of lamb
• variety meats

  organ, offal, sundry, or specialty meats
• organ meats


  liver,kidney,and brains; very soft, extremely tender, and require only short heating times
• sweetbreads


  obtained from calbes or young beef, because the thymus gland disappears as the animal matures
• variety meats


  muscle meats, tripe, smooth tripe, honeycombed tripe
• muscle meats


  tongue and heart
• tripe


  inner lining of the stomch can be smooth or honeycombed
• smooth tripe


  originates from the first stomach
• honeycombed tripe


  second stomach
• kosher meats


  cattle, sheep, and goats but not swin; clean as they have been salughtered according to jewish religious practices; must be slaughtered in presence of a rabbi or other approved individual with a single stroke of a knife, be bled, and have all arteries and veins removed
• kosher meats

  • blood must not be consumed because it is synonymous with life according to jewish tradition
• halal meats

  • permitted and often refers to meat
  • most meat is allowed except pork and carnivorous animals with fangs
  • animals need to be sacrificed according to muslim guidelines
• organic meats


  derived from cattle fed only milk, grasses, and grains from birth to salughter
• processing meat methods

  • curing
  • smoking
  • canning
  • drying
• curing

  • hams, bacon, sausages, frankfurters, corned beef, and luncheon meats
  • saturating with salt before; now, addition of synthetic nitrates or nitrites, salt, and other preservatives
  • contribute to varying flavors of cured meats, which garner additional flavor from being smoked
• smoking

  • imparts flavor, aroma, and color to foods
  • meats are placed in smokers, where they are exposed to the smoke of burning wood
• sawdust

  • most economical fuel
  • used by commercial processors
• liquid smoke


  more common nowadays as it saves time and minimizes pollution
• canning

  • canned meats through pasteurization or sterilization
  • pasteurized canned meats require refrigeration and are labeled "perishable - keep refrigerated"
  • sterilized does not require refrigeration as long as close
• drying

  • cooked smoked, and dried under specific conditions of humidity and temp
• beef jerky


  dried to a water activity of 0.7 to 0.86; convenient, ready to eat, and requires no refrigeration
• types of processed meats

  • ham - cured pork and meat from the hind leg of a hog can be labeled ham
  • bacon - cured and smoked meat galing sa side ng hog; when cooked, pag madami lean masyado magiging less tender; kapag madami fat, liliit naman
  • sausage - chopped or ground and blended with seasonings or spices; stuffed into casings or skins