TLE Q4 LESSON 1-2

• Meat is the flesh of the edible parts of animals particularly domesticated cows, pigs, and lambs. It is used for cooking including not only the muscles and fat but also the tendons and ligaments. It gives a complete protein containing all the amino acids needed for the body. The fat of meat, which differs widely with the quality, variety and cut is a valuable supply of energy and it influences the flavor, juiciness, and tenderness of the lean (Britannica.com, 2021).
• Market Forms of Meat 1. Fresh meat – It is a market forms of meat that is freshly slaughtered, has not been preserved and frozen. 2. Chilled meat – It is a market forms of meat that is placed in a chiller or placed in a freezer. 3. Cured meat – It is a market forms of meat preserved by salting, smoking and aging. 4. Processed meat – It is a market forms of meat preserved by chemical process.
• Different Kinds of Meat and Its Source

  • Pork - meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts
  • Beef - meat from cattle over one year old
  • Lamb - meats of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered
  • Carabeef - Meat from carabao
  • Chevron - meat from deer/goat
  • Veal - flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat
• Four kinds of doneness in meat

  • Rare - when pressed with a finger, the meat is very soft with jelly like texture
  • Medium Rare - when pressed with a finger, meat feels springy and resistant
  • Medium - when pressed with a finger, meat feels firm and there is a definite resistance
  • Well Done - when pressed with a finger the meat feels hard and rough
• Protein


  High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams of protein per ounce
• Fat


  Content can vary widely, according to the grade of meat and its cut
• Carbohydrates


  Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue are present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter
• Vitamins

  Meat is an excellent source of certain B vitamins – thiamine (B1) riboflavin (B2), pyridoxine (B6), niacin (B12) and some foliate. Niacin obtained from tryptophan, an amino acid plentiful in meats and milk
• 5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals.
• Blade steak


  Very versatile, can be cooked by barbecuing, pan-frying, stir fried, diced or even slow cooked
• Blade roast

  Fantastic to be cooked as a whole roast, can also be cut into steaks
• Chuck

  Contains a lot of connective tissues, perfect for slow and moist cooking techniques
• Scotch Fillet


  Moist, flavorsome cut of beef, great for roasting or can be cut into steaks or strips to pan fry
• Rolled Rib Roast

  Same cut as Scotch Fillet with the bones removed and the beef rolled and tied
• Standing Rib Roast

  Scotch Fillet with the rib bones attached
• Point end Brisket


  Ideal for slow cooking, braising or used in a casserole, perfect for any pulled recipe beef because it will start falling apart while cooking
• Sirloin


  Best suited to high temperature cooking such as pan frying and barbecuing
• Fillet


  Contains a small amount of connective tissue and fat, best suited to pan frying, barbecuing or even roasting if kept as a whole fillet
• 1. Bone


  Great for frying and barbecuing
• Porterhouse


  Cut from the rear of the strip loin, includes more of the tenderloin steak
• 5. Rump This cut can be pan fried, slow cooked, or roasted. 6. Silverside All silverside cuts are great for slow cooking. 7. Topside It is located between the flank and silverside. This is best for slow cooking. 8. Knuckle A lean piece of meat that can be roasted, slow cooked, barbecuing or sliced for stir fry.
• Pork shoulder Cut from the upper part of the shoulder; widest parts
• Picnic ham Cut from the lowest part of the shoulder; widest part
• Country style sparerib s Cut from the breast; with a lot of meat.
• Front hock Cut from the front leg of the pig.
• Front hock Cut from the front leg of the pig.
• Pork loin Cut from the pig’s back and is large, lean and tender.
• Pork chops Cut from meat perpendicular to the spine, often from the loin.
• Baby back ribs The meat in between the ribs is a loin meat instead of a belly meat.
• Pork belly Cut from the pig’s belly
• Spareribs It removes the belly.
• Sirloin Cut from the back of the pig.
• Rear leg Cut from the back leg of the pig.
• Chuck Cut from the shoulder; tough but flavorful.
• Shank Cut from the leg; very tough and chewy.
• Briske t Cut from the breast; tough if not cooked properly.
• Briske t Cut from the breast; tough if not cooked properly.
• Rib Cut from the rib area; very tender and flavorful.
• Short plate Cut from the belly of the cow; chewy and quite tough.
• Flank Cut from the abdomina l muscles of the cow; one of the toughest cuts.