TLE 4

• Meat


  The flesh of cattle (beef and veal), sheep (lamb) and pigs (pork). Comprises water, protein, fat, and various amounts of minerals and vitamins
• Meat classification by age and sex

  • Steer - male cow castrated young
  • Heifer - young female bovine which has not borne a calf
  • Cow - female bovine that has borne more than one calf
  • Stag - male bovine castrated and mature
  • Bull - mature male bovine not castrated
• Bovines


  • Animals known as ruminants having chambered stomachs
  • Castrated animals - male animals with testicles being removed
  • Carcass - the body of a slaughtered animal
• Pork primal cuts


  • Large sections that are then broken down further into individual retail cuts
• Pork


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


  Meat from cattle over one year old
• Lamb


  Meat 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
• Chevon


  Meat from deer/goat
• Veal


  Flesh of a young calf, 4-5 months old, considered the finest meat due to its age
• Meat forms


  • Fresh meat - recently slaughtered, not preserved
  • Frozen meat
  • Chilled meat - placed in chiller or slightly cold
  • Cured meat - preserved by salting, smoking, or aging
  • Processed meat - preserved by chemical process
• Meat cuts


  • Wholesale cuts - cut into larger pieces
  • Tender cuts - lean meat with little collagen, most expensive as least exercised parts of animal