COOKERY

• fresh meat


  meat that has not undergone chilling, freezing, or any preservation method
• boneless cuts


  economical and suitable for quick and easy methods of cooking
• Boned and rolled joints of meat


  smaller joints to reduce cooking time and making it easier to carve
• Lean and extra lean cuts


  trimmed cuts of meat which are low in fat.
• Cubes of meat


  sold cut into cubes, ready for making stews, kebabs, and casseroles
• Lean minced meat


  meat trimmed of fat and minced
• Thin strips


  meat is pre cut into strips, suitable for quick cooking methods
• Chilled meat


  meat that has been chilled to a temperature just above freezing point within 24 hours after slaughter
• Frozen meat


  meat has been chilled and then frozen to a temperature of 200C.
• Cured meat


  meat has been treated by curing agent such as salt, salitre, sugar and sometimes spices and vinegar without refrigeration. Tocino, ham, bacon, sausages, hot dog, and longganisa are examples
• Canned meat


  canned meat products prepared, frozen, then heat- processed hermetically.
• Baby-Back Ribs


  These are cut from the section of the rib cage closest to the backbone.
• Country Style Ribs


  These meaty, tender, boneless ribs are cut from the upper side of the rib cage from the fatty blade end of the loin.
• Blade-End Roast


  The part of the loin closest to the shoulder, the bone-in blade roast can be chewy.
• Boneless Blade-end Roast


  It is cut from the shoulder end of the loin and has more fat (and flavor) than the boneless center- cut loin roast.
• Center-Cut Loin Roast


  This popular boneless roast is juicy, tender, and evenly shaped with somewhat less fat than the center-cut rib roast.
• Pork chops


  This is the most popular cut from the pork loin, which is the strip of meat that runs from the pig's hip to shoulder.
• pork loin


  These are the leanest and most tender pork cuts. Be careful to avoid overcooking any cut of pork from the loin
• Crown roast of pork


  This is two racks of pork tied into a circular crown
• Pork belly


  This is a cut from the abdominal area of a pig. It usually comes from the skin which makes it fatty
• Pork leg


  This is a large, lean cut that can be sliced into leg steaks, Ham, or used as a roasting joint
• Leg Boneless / Roast


  A bone removed from the leg
• Leg Steak/Rump Steak


  The leg comes from the hip area toward the back of the loin.
• Pieds/Trotter


  Pig's foot that can be braised, pickled or added to stocks.
• Ham Hock/Shank


  This is a thick cut of pork that comes from a pig's leg, the area between the ham and the foot.
• Boston Butt / Pork Butt


  This is a cut of pork that comes from the upper part of the shoulder from the front leg
• Spareribs or country style ribs


  These are the bones connected to the belly. These ribs are usually slow cooked.