• Meat refers to parts of animal used as food.

This
meats includes the meat from hogs, cows,
carabaos, goats, sheep, and horses.

The term meat refers to:

pork = hogs
beef = cows
veal = young calves (2-3 months old)
carabeef = carabaos
chevon = goats
lamb = young sheep
mutton = sheep one year or more of age
horsemeat = horses.
Edible organs and glands of animals are called
meat specialties or meat sundries.

• Liver
• Tongue
• Kidney
• Heart
• Brains
• Lungs
• Tripe
• Small Intestines
• Sweetbread
Structure & Composition of Meat
A carcass consists of the ff:

1. Muscular Tissues – This is the lean meat with

less connective tissues and fat. It is 75.55%
water, 18% protein, 3% fat, 3.5% carbohydrates,
minerals, and creatinine.
a. Muscles tissues consist of threadlike cell called
fiber. These fibers are comparable in dimensions to
our human hair.
b. Connective Tissues are found around the
muscles and within the muscles. It consists of
protein and ground substances. The proteins
are called collagen, elastin, and reticulum.
2. Fatty Tissues – This is found around and within the
muscular tissues. Fatty tissues surrounding the muscles
are visible or subcutaneous fat. Fatty tissues within the
muscles are intramuscular fat.
This embedded fat in muscles can be seen by
the naked eye and its appearance resembles
that of the surface of a marble, which is why it is
called marbling.

Fat tissues in muscles contribute to the meat’s

tenderness, juiciness, and flavor.
3. Bones – This is the ossified tissue that forms
the skeleton of the animal. It holds the muscular
tissues and fat tissues in their place, which in
turn gives form to the entire structure of the
animal.
Market Forms of Meat
• Meat is sold in different forms.
• It is recommended to choose the form that is
appropriate for the preparation of the desired
dish.

• The different market forms of meat include

live, fresh, frozen, cured, processed and
chilled.
Live
These are usually bought direct to the farm,
although in some open market you can see
occasionally piglets for sale.
Fresh
• Fresh meat is meat that is newly
slaughtered and butchered and is not
preserved.
• To check if the meat is fresh, the best
option is to smell it.
• Fresh meat should always fresh feel firm.
• If the meat is inside a package, check its
color.
• Beef, lamb, and venison should be bright
red and pork should have a pink or white
color.
Frozen
• Frozen meat is basically meat that has kept in
a freezer.
• Storing meat at -17 degrees Celsius or lower
inactivates microbes such as bacteria, yeasts,
and molds present in them.
• Fresh beef, veal, lamb, and pork can be kept
frozen from 4 to 12 months depending on
what kind of meat it is and what kind of cut.
Cured
• Cured meat is meat that is preserved using
various food preservation and flavoring
processes that may involve smoking, spicing,
or cooking the meat.
• The process of curing meat draws moisture
from the meat and is usually done by adding
salt or sugar, or a combination of the two.
• The cells of animals, as well as microbes, are
covered with membranes that keep big
molecule inside out but allow water to pass
through.
Processed
• Processed meat is meat that is preserved by
smoking, curing or salting, or adding chemical
preservatives.
• The processes are done to preserve the meat,
modify its flavor or color, or improve its
tenderness, juiciness, or cohesiveness.
• Processed meat normally contains large
amounts of sodium.
Cuts of Meat
Primal cuts refers to wholesale cuts. These cuts
result when the whole carcass is cut
longitudinally down the center into the right and
left sides. Then it is cut further horizontally to
separate the fore and hindquarters. Each quarter
is cut further into wholesale or primal cuts.
1. Sub primal or secondary cuts – The primal
cut is further subdivided into secondary
cuts. An example of this is the ham (or
pigue) separated from hind leg (or pata).
2. Portioned Cuts – These are the specific parts
of the animal cut further into smaller portions.
Examples are sliced pork chops, sliced liempo,
cut spareribs, and sliced pata.
3. Fancy Cuts – These are special cuts, which
command higher prices than ordinary cuts.
Example is spareribs with all its meat intact
except the skin, the tenderloin (or lomo)
clean and well trimmed or uncut but well
trimmed bacon (belly) for lechon kawali, and
pork chops with the skin and sometimes with
bones removed or pork loin cut butterfly
style.
Preparing and Portioning Meat Cuts
1. Knives

a. French knife – wide curving and pointed

blade usually 12” long; used for slicing,
chopping, or mincing.
b. Roast beef slicer – 14” long blade that
slices completely along the roast.
c. Chef’s Slicer – 12” long with pointed blade
to dissect around bones or to slice cooked
meats.
d. Butcher knife – heavy bladed and pointed
used in sectioning raw meat or to chop
through small bones or cartilage.
e. Fruit or salad knife – short 6” knife in
various shapes used for preparation of fruits
and vegetables.
f. Paring knife – very short (2 ½” to 3 ½”)
blade for paring fruits and vegetables.
g. Cleaner – heavy square-nosed knife used
to chop through bones and cartilage.
Preparing and Portioning Meat Cuts
2. Pots and Pans

a. Stock Pots – large, high walled pots with

loop handles for boiling and simmering;
sizes: 2 1/2 -40 gallon capacity
b. Sauce Pots – large, round pots of medium
depth with loop handles; from 8 ½ - 80
quarters capacity
c. Braziers – large, heavy, shallow-walled pots
with loop handle for searing, braising, and
stewing; sizes: 12 – 28 quarters
d. Sauce Pan – large, round, shallow, heavy-
straight-walled pans with long handles. Used
for sauteing or shallow-fat cooking; sizes: 2
½” - 4”deep and 10”-20” diameter
e. Sautoir – small, round, shallow pan with
sloping sides for quick frying with small
amount of fats; one long handle; inside
bottom diameters is 5” to 11”
f. Skillets – heavy iron pans for frying or pan-
broiling of various sizes.
g. Frying pans – for light frying; varying sizes
h. Double boilers – in two sections with
water at the bottom section and food in the
upper covered section; upper section is from
4 to 40 quarters capacity
i. Roasting pans – large, rectangular medium-
walled pan sizes to fit range or roasting
oven; with or without covers
j. Baking pans – large, rectangular shallow
pans without cover; various sizes
k. Sheet pans – rectangular, shallow pan of
various sizes
Preparing and Portioning Meat Cuts
3. Strainers and Sieves

a. Strainers – perforated metal bowls with long

handles and hook for hanging; used for
draining and straining; of various sizes
b. Colanders – perforated metal bowls with
feet and loop handle; fro draining salad
ingredients after washing
c. Sieves – round metal frames with mesh
bottom of various gauges; used for sift drying
ingredients like flour.
d. Other utensils – scoops, whips, spoons,
tongs, pie and cake markers, dough cutters,
wooden paddles, skimmers, brushes, block
scrapers, and pot hook
e. Scoop and Dippers – used for measuring
and shaping contents; of various sizes
f. Ladles – metal cups of known capacity on
long handles; used in measuring, dipping,
stirring, or mixing
g. Meat thermometer – measures interior
temperature of meat being cooked
Kinds and Cuts of Meat
• There are various animals that are raised for
meat. These include domesticated animals such
as cows, sheep, and chickens, as well as those
that breed and grow in the wild, like deer,
pheasants, and snakes.

• The natural environment itself is an important

factor that influences the kinds of meat available
within a particular area, as do the economic
condition of consumers.
Beef
• Beef refers to the meat from cattle, including
cows (adult females), bulls (adult males),
heifers (young females), and steers (castrated
males).
• Veal, on the other hand, is the meat of calves.
• Car beef is the meat of carabao or water
buffaloes, and is typically consumed in Asian
countries such as the Philippines.
• Beef is one of the most nutritious food
available, abundant as it is with essential
amino acids, B vitamins, iron, and zinc, among
other nutrients.
• Eating beef in large amounts is known to
increase one’s risk of developing certain forms
of cancer, including bowel cancer and lunch
cancer.
• Consumption of this meat is also related to
cardiovascular disease and coronary heart
disease.
1. Chuck
• The chuck is the section taken from the
neck and shoulder.
• Some of the most flavorful and economical
cuts of beef come from the chuck.
• The meat is quite lean and muscular, and as
such can be quite tough.
2. Brisket
• The brisket is the cut of meat taken from the breast of
cattle.
• It can be quite tough, as it contains a significant
amount of connective tissue.
• The brisket is sold either as a flat cut or a point cut.
• Flat cut brisket is leaner but less flavorful than the
fattier point cut brisket.
3. Rib
• Consists of the short ribs, prime rib, and rib eye
steaks.
• Highly flavorful and tender.
• Best cooking method for this cut of beef are grilling
and broiling.
4. Plate
• Obtained from below the rib, or at the front belly of the
cattle.
• Also called the skirt, and produces cuts such as skirt
steak and hanger steak.
• Quite flavorful, the meat from this part is often tough
and so requires to be cooked slowly.
5. Short Loin
• Cut of beef that comes from the back of the cattle, along
the sides of the backbone.
• T-bone, porterhouse, and strip steaks are taken from this
part.
• Quite tender but not very flavorful.
• Often marinated or highly seasoned before being
cooked.
6. Flank
• Below the short loin is flank, which is tough cut of beef
that is usually used for grinding.
• Also from the flank that long and flat steaks are cut.
• To make it more tender, it is usually marinated before
cooking by braising, stewing, and other slow cooking
methods.
7. Sirloin
• Relatively tender beef cut that is taken from the rear back
portion of the cattle.
• Divided into the top and bottom sirloin.
• Top sirloin = Good for grilling.
• Bottom sirloin = best for roasting.
8. Tenderloin
• The most tender.
• It has a smaller amount of fat compared to other cuts,
making it one of the most prized and expensive cuts of beef.
• Should never be cooked for too long, as overcooking can
make the meat tough and tasteless.
9. Round
• Lean cut of meat that is slightly tough because of its
relatively low fay content.
• Needs to be cooked slowly using moist-heat cooking
methods.
• Marinated for a while before cooking in order to
improve its tenderness and enhance its flavor.
10. Shank
• The muscular part of the leg.
• Has a low fat content and is tough.
• Ground beef and cuts used for stews and soups are often
taken from the shank.
 7

1 3 5
8

2 4 6
9
10 10
Pork
• Pork is the meat of the domestic pig that is used
for food. Of the different meat types, it is one of
the most widely consumed around the world.

• In many cuisines, pork is prized for its versatility,

and fat content, which lends a rich flavor to the
meat.
• High in cholesterol and saturated fat.

• It is high in quality protein, and also provides B-

complex vitamins such as B2, B6, B12, and niacin.

• Good source of iron, as well as zinc and selenium.

1. Head
• The head of the pig is cut into various parts, like the jowl,
cheeks, snout, and ears.
• The head is used in making stocks and soups.
2. Butt
• The Boston butt or simply butt is the cut of pork that is
obtained from the upper part of the pig’s front shoulders.
• It has a high percentage of the connective tissue.
3. Picnic Shoulder
• This cut extends below the butt towards the hock or shin of
the pig.
• Also contains a large amount of connective tissue.
• Best for barbecuing, roasting, and braising, and can be ground
up to make sausages.
4. Loin
• Pork loin is taken from the portion at the top of the pig’s rib
cage.
• Cut up further into roasts, steaks, back ribs, pork cutlets, and
pork chops.
• Tenderloin, the most tender cut of pork.
• Commonly cured to make Canadian or back bacon.
5. Spareribs
• The spareribs are obtained from the flat lower portion of the
pig, specifically along the belly and breastbone.
• Tough and chewy, and has a higher ration of bone.
• Cooked by grilling over low temperatures, baking, or braising.
6. Belly
• The belly or side is a long, boneless cut of pork that has a high
percentage of fat.
• Taken from the underside of the pig and around the stomach.
• Often cured to make bacon, grilling, frying, and braising.
7. Ham
• Ham refers to the cut of pork that is taken from the top of he
hind leg.
• Usually cured or smoked to make preserved pork products.
• Cooked by roasting or cut into steaks.
• Ham hock, taken from the joint at the shank end of the ham,
is often cooked by braising.
8. Feet
• Pig’s feet are high in collagen and are commonly used in
making soups and stews.
• Breaks down the collagen in the feet, tenderizing the meat.
• Sometimes cured, smoked, or pickled.
 2. 4.
1.
5.
3. 6.
Principles in the Selection
of Meat
Meat Preparation Techniques
• Boning
• Cutting
• Trimming
• Weighing and Portioning
• Larding
• Tenderizing
• Stuffing and Tying
• Skewering
Cooking Methods for Meat
• Moist-heat methods like boiling, stewing,
steaming, or simmering are applied to
tougher and less expensive cuts of meat.

• Dry-heat methods such as roasting, broiling,

pan-frying, deep-fat frying, and baking are
applied to better cuts that have little
connective tissue and readily became tender
when cooked.
• Moist-Heat Cooking

1. Braising – The liquid is released from the

meat itself with little liquid added like soy
sauce to the meat mixture. It is then
cooked till meat is tender.

Asado
Menudo
Adobo
2. Stewing – Boiling meat in liquid, usually
water, until it reaches the boiling point of 100
degree C or 212 degree F.

Sinigang
Nilagang Baka
Bulalo
3. Simmering– cooking liquid below boiling
point (82-99 degree C or 180-211 degree F).
The meat cooks slowly until tender.

Kare-kare
Callos
Bopis
Pochero
• Dry-heat Cooking

1. Broiling or grilling – This is popularly

termed locally as inihaw. It makes use of
love charcoal to produce heat.

Steak
Pork Barbecue
Lechon
2. Roasting – Cooking meat and other food in
an oven. It works on the same principle as
baking because hey both make use of heat by
conduction in this enclosed appliance.

3. Baking – Meat is seasoned or marinated

and baked in an oven or oven-type appliance
at a specified temperature.
Storing Meat Cuts and
Meat Products
Presenting Cooked Meat