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• Meat


  The flesh of the edible parts of animals particularly domesticated mammals.
• Fresh Meat


  Freshly slaughtered, has not been preserved and frozen.
• Chilled Meat


  Placed in a chiller or freezer.
• Cured Meat


  Preserved by salting, smoking and aging.
• Processed Meat


  Preserved by chemical process.
• Pork Shoulder


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


  Cut from the lowest part of the shoulder; widest part.
• Country Style Spare Ribs


  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 large, lean, and tender.
• Pork Chops


  cut from the meat perpendicular to the spine; often from the loin.
• Baby Back Ribs


  the meat in between the ribs is a loin instead of a belly meat.
• Pork Belly


  cut from the pig’s belly.
• Spare Ribs


  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 full of flavor
• Shank


  cut from the leg; 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; chewy and quite tough
• Flank


  cut from the abdominal muscles of the cow; one of the toughest cut
• Loin


  cut from above the ribs; one of the tenderest cuts
• Sirloin


  Beef cut from back above the loin; pretty tender and flavorful
• Round


  Beef cut from above the back legs; chewy and tough
• Shoulder


  Lamb cut from the shoulder and flavorful
• Chop/Rock


  lamb cut from the ribs; most expensive cut
• Loin


  Lamb cut from waist and mini T-bone steaks
• Rump


  cut from back; lean, tender, and flavorful
• Shank


  Lamb cut from lower part of the back legs; it is simple and cheaper
• Neck


  lamb cut connected to the shoulder; cheap cut
• Pork


  from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts
• Beef


  from cattle over one year old
• Lamb


  from domesticated sheep, texture is direct result of what it consumes and the age of at which it is slaughtered
• Carabeef


  meat from carabao
• Chevron


  meat from dear/goat
• Veal


  flesh of a young calf, 4-5 months old. considered by some to be the finest meat.
• Rare


  when pressed with a finger, the meat is very soft with a jelly like texture
• Medium Rare


  when pressed with a finger, meat feels springy and resistance
• Medium 


  when pressed with a finger, meat feels firm and definite resistance