Tle.

• Loin. Short Loin and strip Loin Cuts


  • Usually leaner cuts, best grilled or fried and work better with high heat
• Sirloin Cuts


  • Best for grilling, skillet and stir-fry with high, dry heat
• Rib Cuts


  • These cuts are getting fattier
• Chuck Cuts


  • Good cuts for pot roasts
• Brisket Cuts


  • Brisket point works better than brisket flat
• Pork Primal Cuts


  • Pork Butt/Boston Butt
  • Pork Picnic Shoulder
  • Loin
  • Leg
  • Side/Pork Belly
  • Spare Rib
  • Jowl/Head
  • Feet
• Pork Butt/Boston Butt


  • Also called the Boston butt, comes from the upper shoulder of the hog
• Pork Picnic Shoulder


  • Frequently cured or smoked
• Pork Loin


  • Can be roasted or cut into individual chops
• Pork Leg


  • Where we get fresh, smoked, or cured hams
• Pork Side/Belly


  • Where pancetta and bacon come from
• Pork Spare Rib


  • Prepared by grilling very slowly at low temperature
• Pork Jowl/Head


  • Cured pork jowl is high in collagen
• Pork Feet


  • Excellent sources of gelatin
• Sheep Primal Cuts


  • Flank
  • Shoulder
  • Breast
  • Rack Rib
  • Leg
• Sheep Shoulder


  • Makes up a third of the weight of the whole animal
• Sheep Breast


  • Best for slow roasting
• Sheep Rack Rib


  • Great for quick roasting or grilling
• Sheep Leg


  • Produces the classic holiday roast
• Marinade


  Sauce for cooking
• Marinate


  To soak in a marinade
• Marinades add flavor to meat and make it more tender and juicy
• Basic Components of Marinades


  • Acid such as wine, lemon juice, vinegar, yogurt
  • Oil
  • Herbs and Spices
• Acid in marinades protects and preserves the food while being cooked
• Types of Marinades


  • Pineapple Marinade
  • Soy Sauce and Brown Sugar Marinade
  • Bourbon Marinade
  • Jamaican Jerk Marinade
  • Teriyaki Marinade
• Rare


  • BYAG
  • the meat is very soft with jelly like texture
• Medium


  • 3
  • meat feels springy and resistant
  • meat Feels Form and there is a definite resistant
• Well done


  meat feels hard and rough prin
• Nutrient Content of Meat


  • Protein
  • Fat
  • Carbohydrates
  • Vitamin
  • Minerals