Tle 10

SELECTING MEAT
INTRODUCTION
The lesson deals with the different classifications of meat, its market forms,
cuts and their characteristics, nutritive content and food values, the appropriate
trade names and culinary terms in accordance with standard meat cuts, handling,
and waste minimization of meat leftovers.
ASSESSMENT CRITERIA:
1. Primary, secondary and portioned cuts of pork, lamb, beef and veal
are selected as required for menu items.
2. Offal and fancy meats are selected as required for menus.
3. Leftovers are used to minimize waste.
4. Low cost cut meat products are selected when and where appropriate.
5. The best supplier for quality and price are selected according to
enterprise requirements.
6. Appropriate purchase and storage techniques are used to minimize
wastage.
DEFINITION OF TERMS:
Information Sheet 1.1
MEAT
Meat refers to animal parts that are used as food. Edible organs and glands
of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe,
and small intestines. Meats should be loosely wrapped and stored under
refrigeration. They should be in a separate unit. Meats should always be placed on
trays to prevent drippings on the floor or on the food. The chef should separate the
different kinds of meat to prevent cross-contamination. Meats should be wrapped in
air-permeable paper such as butcher’s paper because air-tight containers promote
bacteria growth that could result in spoilage or contamination. Variety meats and
uncured pork products that have short shelf lives should be cooked as soon as
possible after they are received.
Meats that are stored at the proper temperature and under optimal conditions
will last without unnoticeable quality loss for several days.
Inspection of all meats is mandatory. After fresh meat has been inspected by
an authorized inspector or veterinarian and is declared wholesome and fit for human
consumption, it may already be classified into grades. Quality conformation and
finish of the carcass is the basis for grading. Quality includes tenderness, juiciness
and palatability. The shape, form or general outline of the side or the whole carcass
is the conformation. If there is a high meat to bone ration and a high percentage of
the tender cuts, it means a good conformation. Finish refers to the quality, amount,
and color of the fat within and around the muscle.
Market forms of meat are those cuts of meat that are ready for sale. Some
cuts are fully boned and trimmed before they are ready for sale. Meats can be sold
fresh, chilled, frozen, cured, and processed.
Pork, lamb, veal, and beef are almost structurally identical. Being four-legged
animals, they have the same number of bones mals, same number of bones with the
same shapes in the same plates.
Tips on Buying the Right Kind of Meat

1. Buy meat where proper hygiene and sanitation is observed by the handler.
For instance, check the meal stall’s cutting table. The table must be smooth,
free from crevices and kept clean at all times. See that dust and vermin are
kept away from the meat stalls.
2. Look for the inspected-and –passed stamped marks, especially in big cuts of
meat. It pays to go to your favorite suki in the market while the butcher is
still cutting the beef carcass into retail cuts. This will more or less help in
the identification of the carcass, whether its really cow’s meat or carabao’s
or horse’s.
3. Know the different meat cuts that are needed in your menu. Select meat for
specific use. For example, shank and brisket for stew. The tender portion
is the tender cuts that lie along the back. The less tender cuts are those
involved in the excessive movements of the animal such as the leg, shoulder
and neck. Remember that young animals are porous and red while white in
older animals.
4. Check if the beef is fine, bright red in color with yellow fat and free from slime
and off-odor. Avoid brightly off-colored meat as this indicates the use of
artificial coloring like achuete.
5. When buying ground meat of good quality, select from a big cut and have it
ground by the butcher in your presence. Don’t buy pre-grounded beef or
pork.
6. Buy refrigerated meat in places where refrigeration facilities are available.
7. Meat should not be wrapped in newspaper, use plastic bags or other vapor
resistant wrapping materials.
8. Thawed meat must be cooked immediately.
9. When storing meat to be frozen, package in convenient family size units and
identify properly as to the kind of meat cuts and date of purchase.
10.Store packages correctly in the refrigerator. Refrain from overloading the
freezer and provide space for the air to circulate inside the freezer.
11.Freeze quickly at zero or lower temperature. Beef should not be kept frozen
for more that 12 months, while pork should not over 6 months. Frozen meat
is just as good as fresh meat provided it is properly handled.
12.The use of pressure cooker, if available, shortens cooking time thereby saving
fuel and improves the tenderness of the meat.
Information Sheet 1.1

Different Classification of Meat
Sources Meat Age
1. Hog on pig Pork 4 to 6 month old
2. Calves on young cattle Veal 1 to 3 years old
3. Cow (adult) Beef 3 years old and above
4. Deer Venison -
5. Carabao Carabeef 3 years old above
6. Goat Chevon -
7. Young sheep Lamb Not less than 1 year old
8. Sheep (adult) Mutton 3 years old and above
Information Sheet 1.1Market forms and source of Beef Cuts

Market forms and Source of Pork Cuts
Market Forms of Meat

1. Fresh meat - meat taken immediately after slaughter without undergoing
chilling. It is the common form of meat sold in public markets.
2. Chilled meat –meat that has been kept to a temperature just above
freezing at 1-3°C within 24 hours after slaughter. This is available in
supermarkets and specially meat shops.
3. Frozen meat - meat cuts frozen to a temperature of -2°C. Imported meat
is sold in this form, and texture is stone hard.
4. Cured meat - are meat products that have been treated with curing agent.
Examples of this form are ham, bacon, tapa, tocino and sausage.
5. Processed meat - may include not only the processed canned meat, but
also preparations that are frozen such as frozen meat pies, rolled meats and
others in the convenience food shelves.
MEAT CUTS
Types of meat cuts and their characteristics
1. Tender cuts of meat - taken from the parts of the animal where the
muscles are not well-exercised and are fleshy. Example: sirloin,
porterhouse, t-bone, prime ribs, tenderloin.
2. Less tender - meat cuts which come from the most exercised muscle parts
of a live animal. Example: chuck, flank, rumps, hock, neck feet and
shoulder.
3. Tough cuts –meat that requires a longer cooking period over low heat.
Nutritive Content and Food Values of Meat
Lean meat supplies great amount of high quality protein with an average of
18% of the meat. It contains all the essential amino acids. It is also a good source of
phosphorous, iron, and vitamins A, B and B2. Unsaturated fatty acids are also
present in meat.
The amount of energy (calories) supplied by meat varies with the fat content
of animal species.
Handling of Meat
Fresh meat spoils quickly, so it must be stored immediately. If the animal is
slaughtered and handled in a sanitary manner, there is no need to wash its meat
before storing, wipe the surface with a damp cloth to remove dirt on surface. Make
sure it is dry before wrapping. It is a good idea to portion meat needed for one cooking
into individual wrap. This way, you avoid refreezing portions that will be cooked at a
later time and avoid bacteria to grow.
Waste Minimization of Meat
The correct way of purchasing or buying meat is important to minimize waste.
Here are some guidelines to consider:
1. Know the desirable characteristics of each type of meat.
2. Look for the stamp of BAI which indicates that it was inspected.
3. Consider the form or cut you need.
4. Check the thickness and distribution of fat inside and outside of meat.
5. Make sure it does not have foul odor.
6. Choose young animals for more tender meats.
7. Check whether the flesh of beef is red in color and pork is pink.
Activity1.
Direction: Answer the following questions:

1. What is the significance of connective tissues to the live animal, cooking
method and eating quality of meat?
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2. List common meat dishes and indicate the meat cuts used for each of these.
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3. What are the factors that affect meat tenderness? Juiciness?
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4. What are the safety concerns that should be addressed when purchasing
and preparing meat dishes?
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Activity2.
Direction: Observe each type of meat. Using the chart,
write the correct indicator of each type of meat.
Criteria for Selecting Good Quality Meat
Characteristics Pork Beef
1. Color of Meat
2. Odor
3. Color of fat
4. Texture of Meat
5. Flesh

Tle 10

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SELECTING MEAT

Tips on Buying the Right Kind of Meat

Information Sheet 1.1

Information Sheet 1.1Market forms and source of Beef Cuts

Market Forms of Meat

Direction: Answer the following questions:

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