tle 2

• variety meats - include the internal organs like gizzard, liver,kidney, and heart.
• live - These are usually bought direct to the farm, although in some open market you can see occasionally piglets for sale
• fresh - This refers to newly slaughtered animals mostly hogs and cows, occasionally carabaos and goats. Some markets have their own slaughterhouses, where these animals are directly slaughtered and bought to its nearby market.
• frozen - Many groceries and supermarkets sell their meat chilled and some frozen. Chillers and chest freezers are provided in the meat section of these stores where customers can select packed meat parts they need. Frozen meats are of good quality comparable to the fresh ones because they are subjected to quick freezing after slaughtering
• bones - This is the ossified tissue that forms the skeleton of the animal.
• cured meat - Slices of pork or beet are either salted, dried, or both and made into tapa or treated with curing salt to be made into ham, tocino, longganisa, and corned beef.
• processed meat - This refers to the frozen meat products whether cooked or uncooked.
• chilled meat - This form of meat, which is mostly sold in supermarkets where different cuts are arranged and labeled in an open chiller.

  Temperature is controlled at 1-3°C.
• primal cuts - refers to wholesale cuts
• sub primal or secondary cuts - is further subdivided into secondary parts
• portioned cuts - are the specific parts of the animal cut furhter into smaller portions
• fancy cuts - these are cuts that command higher prices than ordinary cuts
• meat - refers to parts of animal used as food
• braising - the liquid is released from the meat itself with little liquid added like soy sauce to the meat mixture
• stewing - boiling meat in liquid, usually water, until it reaches the boiling point of 100C of 212F
• simmering - cooking liquid below boiling point 82-99C or 180-211F
• broiling or grilling - it makes use of live charcoal to produce heat
• roasting - cooking meat and other food in an oven
• baking - meat is seasoned or marinated and bakes in an oven or oven-type appliance at a specified temperature