TLE 10 (Part I)

• Meat


  is the flesh of the edible parts of the animals particularly domesticated cows, pigs, and lambs.
• Fresh Meat


  is a market form of meat that is freshly slaughtered, has not been preserved and frozen.
• Chilled Meat


  It is a market form of meat that is placed in a chiller or placed in a freezer.
• Cured Meat


  is a market form of meat preserved by salting, smoking, and aging.
• Processed Meat 


  It is a market form of meat preserved by chemical process.
• Frozen Meat


  Preserved by freezing.
• Dried Meat


  dehydrated meat
• Pork Shoulder

  Cut from the upper part of the shoulder; the widest part
• Picnic Ham

  Cut from the lowest part of the shoulder; widest part
• Country Style Spareribs

  Cut from the breast; with a lot of meat
• 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.
• Brisket


  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 abdominal muscles of the cow, one of the toughest cuts.
• Loin


  Cut from the bark of the cow above the ribs, one of the tenderest cuts.
• Sirloin


  Cut from the back of the cow just past the loin; pretty tender and flavorful.
• Round 


  Cut from the back of the cow above the back legs; chewy and tough.
• Shoulder


  cut from the shoulder and it is full of flavor.
• Chop/Rock


  cut from the ribs and it is the most expensive cut.
• Loin


  cut from the waist and the mini T-bone steaks.
• Rump


  Cut comes from the back, it is lean, tender and full of flavor.
• Leg


  cut from the legs and has a good, strong flavor.
• Shank


  cut from the lower part of the back legs, it is simple, and cheaper.
• Neck


  Cut from the neck which is connected to the shoulder and it is a cheap cut.