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• REFERS TO THE PARTS OF ANIMALS USED AS FOOD

  MEATS
• OLDER COWS (1 YEAR AND ABOVE)

  BEEF
• CALVES (1 YEAR AND BELOW) VEAL

  VEAL
• OLDER SHEEP (1 YEAR AND ABOVE)

  MUTTON
• YOUNGER SHEEP (1 YEAR AND BELOW)

  LAMB
• CARABAO


  CARABFEEF
• PIG


  PORK
• HORSE


  HORSEMEAT
• GOAT


  CHEVON
• these are usually bought directly from the farm.

  LIVE
• – refers to newly slaughtered animals, mostly hogs and cows but occasionally carabaos and goats.

  FRESH
• meats are of a good quality comparable to the fresh ones because they are subjected to quick freezing after slaughtering and cutting then packed in airtight plastics.

  FROZEN
• these are slices of pork or beef that are either salted, dried or both and made into tapa or treated with curing salt to be made into ham, tocino, longganisa and corned beef.

  CURED MEAT
• – this refers to cooked or uncooked frozen meat products. It also includes all canned goods.

  PROCESSED MEAT
• this form of meat is mostly sold in supermarkets where different cuts are arranged and labeled in an open chiller.

  CHILLED MEAT
• INCLUDE WHOLE ANIMALS, EXCLUDING THE ENTRAILS, HEAD, FEET, AND HIDE EXCEPT FOR THE PORK, WHERE ONLY THE ENTRAILS AND THE HEAD ARE REMOVED.

  CARCASSES
• THESE CUTS RESULT FROM A WHOLE CARCASS BEING CUT LONGITUDINALLY DOWN THE CENTER, DIVIDING IT INTO LEFT AND RIGHT. THEN, IT IS FURTHER CUT HORIZONTALLY TO SEPARATE THE FORE AND HINDQUARTERS. EACH QUARTER IS CUT FIRTHER INTO WHOLESALE OR PRIMAL CUTS.

  PRIMAL
• THE PRIMAL CUT FURTHER SUBDUCTED INTO SECONDARY CUTS. 


  SUB PRIMAL
• THESE ARE SPECIFIC PARTS OF THE ANIMAL CUT FURTHER INTO SMALLER PORTIONS

  PORTIONED CUTS
• THESE ARE SPECIAL CUTS THAT COMMAND HIGHER PRICES THAN ORDINARY CUTS.

  FANCY CUTS
• EVERY CARCASS MUST BE INSPECTED AND APPROVED BY THE BUREAU OF ANIMAL INDUSTRY.

  STAMP
• LEAN MEAT: DRY HEAT METHOD
• TOUGH MEAT: MOIST HEAT METHOD
• LIQUID IS RELEASED FROM THE MEAT ITSELF BEFORE ADDING OTHER LIQUID

  BRAISING
• BOILING MEAT IN LIQUID UNTIL IT REACHES THE POILING POINT (100°C)

  STEWING
• COOKING MEAT IN LIQUID BELOW POILING POINT. MEAT COOKS SLOWLY UNTIL TENDER

  SIMMERING
• POPULARY TERMED AS INIHAW, IT MAKES USE OF LIVE CHARCOAL TO PRODUCED HEAT

  BROILING OR GRILLING
• MAKE USE OF HEAT BY CONDUCTION WHICH USES HOT OVENS BUT THE DIFFERENCE BETWEEN THEM IS ROASTING USES HIGHER TEMPERATURE THAN BAKING

  ROASTING AND BAKING