Meat Dishes

Meat - the flesh or the edible portion of any part of an animal used for food.
-They include the muscles, connective tissues, bones, and fat of pig, goat, cow,
carabao, horse, and sheep.
-It is an excellent source of high quality protein suitable to meet bodily needs.
-It is also an excellent source of high quality protein suitable to meet bodily needs.

TOOLS, UTENSILS, AND EQUIPMENT FOR MEAT

PREPARATION
BAIN MARIE- it is also known as a double-boiler or a water bath, used to heat things
slowly and gently.
BASTER - it is used to baste meat as it cooks in its own juices, used for rotisserie
cooking, grilling and roasting.
BONING KNIFE - a narrow-bladed knife used to remove the bones and/or fresh from
meat.
BRAISING PAN - it is a special enameled cast-iron pan with a tight fitting lid used to
braise meats.
BROILER PAN - a pan that is designed to fit under the broiler.
BUTCHER’S KNIFE - it is a knife that is made specially for butchering, processing, and
sometimes gutting animals.
CARVING KNIFE - it is a long, thin knife used for cutting thin slices of cooked meat.
CROCK POT - a brand name for a type of slow cooker, which is a type of electric
cooking appliance used for making dips, soups, stews, and braised dishes.
DUTCH OVEN - a thick-walled iron cooking pot with a tight-fitting lid.
FRYING PAN/SKILLET - it is a pan used for frying, searing, and browning foods.
MEAT FORK - it is a large fork used for serving meat.
MEAT GRINDER - it is a kitchen appliance for grinding, fine mincing or mixing raw or
cooked meat, fish, vegetable, or similar food.
MEAT SLICER - it is a tool used in butcher shops and delicateness to slice meats.
MEAT TENDERIZER - it is a heavy blunt instrument operated by hand that is use to
“tenderize” meat by breaking down some of the cellular walls and collagen.
STOCK POT - is a large stainless or aluminum pot that is used to make stocks, broths
and soups.
PRESSURE COOKER - the boiling point of water increases with pressure.

BASIC PREPARATION METHODS OF MEAT

WASHING - Wash the meat before cooking especially when it comes into contact with
blood during preparation. After washing, dry the meat thoroughly with absorbent kitchen
paper.
SKINNING - Most of the meat you dealt with has been already skinned by the supplier.
DICING - Meat are diced when it is cut into cubes for various types of casseroles,
stems, curries, and dishes such as steak, kidney pie and pudding.
TRIMMING - Reasons for trimming:
► Improve the appearance of the cut or joint
► Leave as much of the meat intact as possible.
► Leave an even thickness of fat (where fat is to be left). How much fat you trim off
will depend on the type of meat, preference, and the cooking process to be used.
► Remove as much gristles and sinews as possible.
SLICING
COATING - The two basic coatings are:
► Flour – coat the meat before cooking, otherwise the flour becomes sticky and
unpleasant.
► Bread crumbs – coat the meat in flour, then egg wash (egg wash is made of
lightly beaten whole egg with a little water/milk) and finally with the bread crumbs.

DIFFERENT KINDS OF MEAT AND ITS SOURCE

Pork - meat from domesticated pigs, typically high in fat, commonly slaughtered one
year or less of age to ensure tender cuts.
Beef - meat from cattle over one-year-old
Lamb - meats 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.
- It is considered by many as healthy food because it safe to eat even by people with
heart problems and those who are allergic to red meat.
Chevon - meat from deer/goat.
Veal - flesh of a young calf, 4-5 months old. Because of its age, it is considered by
some to be the finest meat.

DIFFERENT TYPES OF MEAT CUTS

Boneless cuts (beef, pork, and lamb) - economical and suitable for quick and easy
methods of cooking (example: grilling)
Boned and rolled joints of meat - smaller joints to reduce cooking time and making it
easier to carve.
Lean and extra lean cuts - trimmed cuts of meat which are lower in fat.
Cubes of meat - sold cut into cubes, ready for making stews, kebabs, and casseroles.
Lean minced meat - meat is trimmed of fat and minced.
Thin strips - meat is pre-cut into strips, suitable for quick cooking methods (example:
stir-frying).

IDENTIFYING MEAT CUTS

A carcass of beef, pork, or lamb is divided into different cuts
which may vary according to the carcass, weight and quality.
Therefore, cuts of meat vary in energy and nutrients, composition,
weight, and fat level. Although there are these variations, retail
cuts of meat are influenced by the structure and composition of
the carcass, in example the position of bones and muscles.
Shoulder arm picnic - it contains arm bone, shank bone, and a portion of blade bone.
Shoulder arm roast - it is cut form, meat shoulder arm picnic. The shank is remove,
leaving the round arm bone and the meaty part of the arm picnic.
Shoulder arm steak - it has the same muscle and bone structure as shoulder arm
roast, only cut thinner. It contains round arm bone and the meaty part of the arm picnic.
Shoulder blade (Boston) roast - it contains the top portion of whole shoulder, the
blade bone exposed on two sides and some intramuscular fat.
Shoulder blade steak - it is cut from meat shoulder blade Boston roast. It contains
blade bone and several muscles and is usually prepared by braising.
Hocks - these are cut from picnic shoulder and are similar to shank cross cuts.
Loin blade roast - it contains part of the blade bone, rib bones, and backbone.
Loin blade chops - these are cut from the blade end of loin and contain the same
muscle and bone structure as pork loin blade roast.
Loin country-style ribs - these are made by splitting the blade end of loin into halves
lengthwise.
Loin back ribs - these are cut from the blade and center sections of loin. They contain
rib bones, meat between the ribs called finger meat, with a layer of meat covering the
ribs that come from the loin eye muscle.
Loin center rib roast - it is a cut from the center rib area of loin. It contains loin eye
muscle and rib bones, and is usually prepared by roasting.
Loin rib chops - these are also called center cut chops, contain eye muscle and
backbone.
Loin center loin roast - it is a cut from the center of loin. It contains rib eye, tenderloin
muscles, rib bones, T-shaped bones, and a thin fat covering.
Loin top loin chops - these contain top loin muscles and backbone running the length
of the cut.
Loin butterfly chops - these are a double chop, which comes from the boneless loin
eye muscle.
Loin chops - these are cut from the sirloin end of loin. The chops also contain
backbone and are usually prepared by braising, broiling, grilling, pan-broiling, or
panfrying.
Loin sirloin roast - it contains hipbone and backbone. The largest muscle is the eye of
loin, separated from the smaller tenderloin muscles by finger bones.
Loin sirloin cutlets - these are boneless slices cut from the sirloin end of loin after the
tenderloin.
Loin tenderloin whole - it is a boneless cut taken from the inside of loin. The largest
end is round and gradually tapers to the thin flat end.
Spare ribs - these are cut from the side. They contain long ribs bones with a thin
covering of meat on the outside and between the ribs.
Fresh side - it is the same cut as slab bacon but it is fresh which is taken from the
section of side that remains after the loin and spareribs are removed
Pork leg (fresh ham) whole - this is a bone-in hind leg, usually covered with skin and
fat about halfway up the leg.
Pork leg (fresh ham) shank portion - this is the lower portion of the leg. It contains
shank bone and part of the femur bone.
Ground pork - this is unseasoned and ground from wholesale cuts that are generally in
limited demand. It is also made from lean trimmings and sold in bulk form.
MARKET FORMS OF MEAT