10

COOK MEAT CUTS

(Identifying the Market Forms and
Cuts of Meat)
Learner’s Module in Technology
and Livelihood Education
COOKERY NC II
Quarter 4 ● Module 1

i
Cookery – Grade 10
Alternative Delivery Mode
Quarter 4 – Module 1: Identifying the Market Forms and Cuts of Meat
First Edition, 2020

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 What I Know

A. Multiple Choice
Directions. Read the following questions carefully, select the letter of the
correct answer and write on your activity notebook.

_______1. These cuts are always the starting point for smaller cuts.
A. Carcasses C. Primal cuts
B. Fabricated cuts D. Variety Cuts
_______2. The classic 7-bone roast, the increasingly popular flat iron steak and the
Denver steak come from the
A. Beef Chuck C. Beef Loin
B. Beef Flank D. Beef Round
_______3. The most desirable cuts of meat in beef is found in the
A. Beef Chuck C. Beef Sirloin
B. Beef Round D. Short Loin
_______4. It's a fatty cut with interchanging layers of meat and fat, making it the
most flavorful of the pork cuts.
A. Kasim B. Liempo C. Lomo D. Pigue
_______5. It is where we get we get some of the lamb's most impressive-looking
Cuts and is sometimes called the "hotel rack."
A. Lamb Breast C. Lamb Loin
B. Lamb Flank D. Lamb Rib

B. True or False
Directions. Read the following statements carefully and write TRUE if the
statement is correct otherwise FALSE. Write your answer in your
activity notebook.

_______6. Hogs are bred to have extra long loins so they can have up to 17 ribs,
unlike beef and lamb which have 13.
_______7. The pork butt, also called the Boston butt, comes from the lower
shoulder of the hog.
_______8. The most tender cut of beef is the beef chuck.
_______9. Lamb refers to young male and female sheep. Sheep over the age of 12
months is referred to veal.
_______10. Beef tenderloin should only be cooked using dry-heat methods, such
as grilling and broiling.

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 What’s In
Hello learners! Welcome to the last competency of your cookery module.
In the last module of Q3 you learned about the safety practices in handling
and storing poultry and game products. They spoil very quickly so they need to be
handled and stored properly. Safe steps in food handling, cooking and storage are
essential to prevent food borne illness.

Before you proceed to the next module, do the following activity.

Activity 1: SLOGAN Making

Directions: Make a slogan (minimum of 10 words and maximum of 20 words) based
on the theme: Safety practices in handling and storing poultry and game products.
Write your slogan on a short bond paper. Slogans will be judged in accordance to
the following criteria: relevance to theme (10pts), originality (5pts) & creativity
(5points).

What’s New
Activity 1: Cuts I Know
Directions: In your activity notebook, list down the meat cuts of beef, pork, and
lamb that you are familiar with.
Meat Cuts

Beef Pork Lamb

What Is It

Meat is muscle and tissue. It is the flesh of domesticated animals (cattle,

hogs, and lambs) and of wild game animals (such as deer). In general, all meats
contain the same three basic nutrients:
o About 75%of muscle is water
o About 20% of muscle is protein
o About 5%of muscle is fat.

Market Forms of Meat

1. Fresh Meat – form of meat after slaughter that has not undergone chilling.
2. Chilled Meat – has been kept cold above freezing point within 24 hours after
slaughter.
3. Frozen Meat – meat stored in the freezer.
4. Cured or processed meat –meat products that have been cured with curing
agent solutions like salt, sodium nitrate(salitre), sugar, and spices. Tocino,
ham, longganisa are cured or processed meat.

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 5. Canned meats – cooked meat products and only requires to be reheated.
6. Dried Meats – meats that have been salted then dried either in the sun or in
the oven.

Basic Beef, Pork, and Lamb Cuts

Beef, lamb, veal, and pork may be purchased in some or all of these forms.

Whole Dressed Carcass

-The carcass is what is left of the whole animal after it has been slaughtered. It does
not usually include the head, feet, or hide. However, pork can be purchased with
the feet and head still attached.

Side

-represents the first stage in breaking down a carcass, referring to one side of the
carcass, which has been split lengthwise along the backbone.

Quarter

-Sides are further broken down by cutting them into two lateral pieces called
quarters. The rear section is called the hindquarter and the front section is called
the forequarter. The precise place where the side is divided depends on the animal.
Beef is usually divided between the 10th and 11th rib while pork is usually cut between
the 6th and the 7th rib.

Primal/primary cuts or Wholesale Cuts

-first cuts after the side has been divided into quarters. Primal cuts and the names
given to them vary according to the animal. Primal cuts are the most popular forms
of meat purchased by foodservice operations.
-Primal cuts are always the starting point for smaller cuts.

Fabricated Cuts
-Primal cuts are fabricated into smaller cuts for roasts, steaks, chops, cutlets,
stewing meat, ground meat, and so forth, according to individual customer
requirements.

Portioned cuts or restaurant cuts

-ready-to-cook portions, prepared according to the requirements of the recipe. They
require the least amount of work by you as a cook, however, they are also the most
expensive per kilo to purchase of all meat cuts because of the labor gone into
preparing them before they reach you.

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Bone in/bone out
-refers to whether the bone is left in the cut or portion or cut out.

Fancy Meat
-refers to the edible organs (offal) of various animals. It includes animal off-cuts
and products that cannot be classified as meat (skeletal muscle), including the
head, tail, feet and marrow bones (brains, kidney, liver, tail, sweetbreads, spleen,
heart, tendons, tongue).
Common Meat Varieties

Beef -name given to the meat we get from mature cattle, from about two
years of age.
Veal -taken from calves usually culled at three months of age. Meat can only
be labeled veal or category V meat if the cow was aged 8 months or less
at the time of slaughter. It is Category Z meat if the cow is 8-12 months
of age at the time of slaughter.
Pork -flesh of domesticated pigs.

Lamb -young sheep aged less than 12 months. As sheep age, their meat
becomes tougher and over 12 months of age is called mutton. The flesh
color from lamb is quite pink and deepens to red with age

https://www.sciencephoto.com/media/178309/view/cuts-of-beef

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 https://www.theculinarypro.com/meat-and-poultry-fabrication-methods

BEEF PRIMAL CUTS

Beef is divided into large sections called primal cuts. The most tender cuts of
beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By
contrast, the neck and leg muscles are worked the most, which makes them tougher.
These are the four basic beef primal cuts which are then broken down further
(or fabricated) into subprimals or "food-service cuts."

o The chuck primal and rib primal are located in the forequarters with
subprimals of plate, brisket, and shank.
o The round primal and loin primal are in the hindquarters with
subprimals of short loin, sirloin, tenderloin, flank, and round.

In turn, these subprimals are then sliced and chopped into individual
steaks, roasts, and other retail cuts.

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 Forequarter Cuts: Beef Chuck

Beef chuck comes from the forequarter.

Consisting of parts of the neck, shoulder blade,
and upper arm, beef chuck produces tough but
very flavorful cuts of meat.

This primal cut has a good deal https://www.thespruceeats.com/cuts-of-beef-

of connective tissue. That makes chuck a good choice for braised dishes like beef
chuck-loin-rib-brisket-and-more-995304

stew or pot roast, both of which tenderize tough cuts. Due to its fat content, beef chuck
is also excellent for making ground beef that produces juicy burgers and ground beef
stew.

The classic 7-bone roast comes from the beef chuck, as do the increasingly
popular flat iron steak and Denver steak.

With conventional butchering, the beef chuck is separated from the rib primal
between the fifth and sixth ribs. This means that it also contains a few inches of
the longissimus dorsi muscle, which is the same tender muscle that rib-eye steaks are
made from.

Forequarter Cuts: Beef Rib

Made from the top part of the center section of

rib—specifically the sixth through the twelfth ribs—
the beef rib primal cut is used for the traditional
standing rib roast (also called prime rib). It's also the
source of the delectable ribeye steak as well as the
classic French entrecôte.
https://www.thespruceeats.com/cuts-of-beef-
Since they're already tender, steaks and roasts chuck-loin-rib-brisket-and-more-995304
from the beef rib primal can undergo various forms of dry-heat cooking and remain
tender.

It's nearly impossible to describe a beef primal cut without discussing adjacent
cuts. In this case, the beef rib primal is situated directly above the beef plate. Exactly
where it's divided is somewhat arbitrary. Nevertheless, the lower parts of those ribs—
whether we attribute them to the rib primal or the plate primal—are where beef short
ribs come from.

Forequarter Cuts: Beef Plate

Also called the short plate (or "long plate" depending on where it's separated
from the rib primal above it), the beef plate primal includes the short ribs. It is also
where the skirt steak is located, which is used in carne asada.

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 Skirt steak is the diaphragm muscle. It's attached to the inside abdominal wall
by a system of thick connective tissue, which needs to be carefully trimmed away. This
steak is extremely flavorful. It's also a thin piece of meat, allowing you to cook it quickly
over high heat. Just don't overcook it. Since it has coarse muscle fibers, be sure to slice
it against the grain or it will be chewy.

Beef plate contains a lot of cartilage, especially around the ribs, which is why
beef short ribs are ideal for braising. This process of cooking with moist heat at a low
temperature will dissolve cartilage and turn it into gelatin.

The beef plate is also fairly fatty, so it can be used in making ground beef.

Forequarter Cuts: Beef Brisket

Beef brisket is one of the most flavorful cuts

of meat, although it is tough and needs to
be cooked in just the right way. It's also a
moderately fatty cut of beef, but this can work to
your advantage because it tenderizes into
succulent, meaty perfection. https://www.thespruceeats.com/cuts-of-beef-
chuck-loin-rib-brisket-and-more-995304

Taken from the area around the breastbone, the brisket is basically the chest
or pectoral muscle of the animal. The characteristically thick, coarse-grained meat
needs a lot of time and low-temperature cooking to break down and tenderize.

Brisket is frequently used for making pot roast, and it's the traditional choice
for corned beef. Another very popular technique for preparing brisket is to slow cook
it in a barbecue or smoker.

Forequarter Cuts: Beef Shank

The beef shank is the leg of the animal's thigh.

Each side of beef has two shanks, one in the
forequarter and one in the hindquarter. It is
extremely tough and full of connective tissue.
https://www.thespruceeats.com/cuts-of-beef-
Hindquarter Cuts: Beef Short Loin chuck-loin-rib-brisket-and-more-995304

Moving on to the beef primal cuts from the

hindquarter, or back of the animal, the short loin
is where we find the most desirable cuts of meat.
These include T-bone and porterhouse steaks, as
well as the strip loin or strip steak.
The beef short loin is only about 16 to 18
https://www.thespruceeats.com/cuts-of-beef-
inches long. It will yield anywhere from 11 to 14
chuck-loin-rib-brisket-and-more-995304
steaks, depending on thickness.

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 The steaks from the short loin are cut starting at the rib end and working toward
the rear. The first-cut steaks are club steaks or bone-in strip steaks. The center-cut
steaks are T-bones, of which there may be six or seven. Finally, a butcher may be able
to get two or three porterhouse steaks at the sirloin end.

The tenderloin extends from the short loin back into the sirloin. It's interesting
to note that if the tenderloin is removed, there can be no T-bone or porterhouse steaks.
Both of these steaks include a section of the tenderloin muscle.

Dry-heat cooking is best for the tender cuts from the short loin.

Hindquarter Cuts: Beef Sirloin

Beef sirloin is another large section of the

carcass that runs from the 13th rib all the way
back to the hip bone and from the backbone clear
down to the flank (or belly).

The full sirloin is itself subdivided into top

sirloin and bottom sirloin. Top sirloin is generally
fabricated into steaks that are good for grilling. https://www.thespruceeats.com/cuts-of-beef-
chuck-loin-rib-brisket-and-more-995304
Since the sirloin is closer to the rear leg of the
animal, the muscles get a bit tougher. Still, a first-cut sirloin steak—sometimes called
a pin-bone steak because it includes a section of the hip bone—is very similar to a
porterhouse.

After separating it from the top sirloin, the bottom sirloin is usually divided into
three main components: the tri-tip, ball tip, and flap, which do well
with roasting and barbecuing (and they are sometimes made into ground beef).

Although it's not obvious in a two-dimensional diagram, the back end of the
tenderloin, called the butt tender, is also situated within the sirloin, and it's either
removed altogether when fabricating a whole tenderloin, or the back end is sold as a
roast. Beware of butchers who use the name filet mignon to describe a butt tender,
because that comes from the other end of the tenderloin.

Hindquarter Cuts: Beef Tenderloin

The most tender cut of beef is the beef

tenderloin and it is found within the loin.
Because of where it is situated, the
tenderloin does not get exrecised by the
live beast, therefore making it the
tenderest portion and the most expensive https://www.thespruceeats.com/cuts-of-beef-
cut of beef but it contains the least chuck-loin-rib-brisket-and-more-995304

amount of flavour. Each carcass only has two tenderloins. This is where we

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get filet mignon, which is made from the very tip of the pointy end of the
tenderloin. Chateaubriand is made from the center cut of the tenderloin.

The tenderloin extends from the short loin into the sirloin. The pointy end is
actually situated within the short loin, and the section in the sirloin is sometimes
called the butt tenderloin. Even so, butchers will often remove the entire tenderloin
and sell it whole or as individual steaks and roasts.

Beef tenderloin should only be cooked using dry-heat methods, such as grilling
and broiling. The meat is already super tender, so long cooking times are unnecessary.
Keep it quick and the heat high.

Hindquarter Cuts: Beef Flank

Beef flank can be cooked on the grill.

Since it has tough muscle fibers, it can get
even tougher if it's overcooked, so be careful.

The best technique for flank steak is to

grill it quickly at a high temperature.
Marinating the meat first can help prevent it https://www.thespruceeats.com/cuts-of-beef-
chuck-loin-rib-brisket-and-more-995304
from drying out, but avoiding overcooking
really is the best prevention. When you're ready to serve it, remember to slice this steak
thinly against the grain so it isn't chewy.

Beef flank is also good for braising and it's often used for making ground beef.

Hindquarter Cuts: Beef Round

The beef round primal cut basically

consists of the back leg of the steer. Muscles
from the round are fairly lean, but they're
also tough because the leg and rump get a
lot of exercise.

Just like the sirloin primal is separated

into two subprimals, top sirloin and bottom https://www.thespruceeats.com/cuts-of-beef-
sirloin, beef round likewise consists of chuck-loin-rib-brisket-and-more-995304

multiple subprimal cuts: the top round (inside round), bottom round (outside round),
and the knuckle. The bottom round is where we get rump roast and eye of round.

Although you might braise a piece of beef round out of necessity, chuck always
produces a more delicious piece of meat. There's a good reason for this.

The top round and bottom round are lean and don't contain much collagen.
Collagen is the type of protein that turns into gelatin when it's braised slowly. This
means that braised rump roast isn't as succulent as braised chuck roast.

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 More often than not, the best use of round roasts is to roast them slowly so they
turn out medium rare. They can then be sliced thinly and used for sandwiches or even
served as roasts. Slicing thinly and against the grain is crucial.

https://www.yummy.ph/lessons/prepping/pork-cuts-pork-recipes

http://www.smithfield.com/prep-school/pork-101/know-your-cuts/

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 PORK PRIMAL CUTS

Pork primal cuts have all kinds of peculiar names, like the Boston butt, which is
nowhere near the butt, and the picnic shoulder, which you would never bring to a
picnic. Pork has four primals.
o The pork shoulder primal has subprimals of shoulder blade, shoulder picnic,
jowl, foot, and hock
o The pork leg primal includes the leg butt portion, leg shank portion, ham,
hock, and foot.
o The pork loin primal includes the loin rib end, loin center, and sirloin.
o The pork belly primal has no subprimal.

Pork is divided into large sections called primal cuts. These primal cuts are then
broken down further into individual retail cuts, which is what you find at the grocery
store.
The most tender cuts of pork are from the rib and loin. It's where the expression "high
on the hog" comes from. The most desirable cuts of meat come from higher up on the
animal. By contrast, the shank and shoulder muscles produce the toughest cuts. With
proper cooking, even those tougher cuts can be luscious and tender.

1. Shoulder (KASIM)
 pork butt
 pork shoulder
The kasim is one of two of the most common and versatile primal cuts in the meat case.
Cut from the shoulder of the pig, it's a tough cut with lots of fat and tissue that makes
it ideal for slow cooking, but also makes it a general-purpose one. It can be ground up
into ground pork or cubed and cooked as adobo. It's a fantastic cut to roast whole as its
layers of fat help keep it moist.

 Pork Butt (or Boston Butt/Shoulder)

Despite what its name might indicate, the pork butt, also called the Boston butt,
comes from the upper shoulder of the hog. Consisting of parts of the neck, shoulder
blade, and upper arm, the pork butt is a moderately tough cut of pork with a good deal
of connective tissue. Pork butt can be roasted or cut into steaks, but it is also well-
suited for braising and stewing or for making ground pork or sausages.
Just above the Boston butt is a section of fat called the clear plate or fatback, which
can be used for making lard, salt pork, or added to sausage or ground pork.

 Pork Shoulder (Picnic Shoulder)

Another tough cut, the pork shoulder (also called the picnic shoulder) is frequently
cured or smoked. Pork shoulder is also used for making ground pork or sausage meat.
The pork shoulder is sometimes roasted, but it's not really ideal for this.

The Cuts:
Menudo Cut Adobo Cut Pork Steak Pork Barbecue Picnic Roast
How to cook it: Braise or stew, roast, grill

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2. Pork Loin (LOMO)

Cut from the back of the pig, this is a moderately flavorful primal cut that will
remain tender if cooked right.
Hogs are bred to have extra long loins so they can have up to 17 ribs, unlike
beef and lamb which have 13. The entire pork loin can be roasted or it can be cut into
individual chops or cutlets and can be butterflied. The tenderloin is taken from the
rear of the pork loin and baby-back ribs come from the upper ribcage area of the loin.
Above the loin is another section of fatback which can be used for making lard, salt
pork, or added to sausage or ground pork.

The Cuts:
Rib Roast Pork Chops Pork Loin Pork Cutlets Butterflied Pork Chops
How to cook it: Roast, Braise or stew, Fry

Tenderloin
From the same area as the pork loin, the tenderloin is the most tender of all
cuts from the pig. It's small enough to be pan-fried whole and is fantastic when treated
like a steak: seared on the outside until the inside is cooked through while being basted
with a flavorful butter. While tender, it's best seasoned well or even cooked with another
flavorful ingredient as its flavor is the most mild of all the cuts.

The Cuts: Medallions Filet Mignon Pork Strips

How to cook it: Fry, Roast, Sauté, Stir-fry

3. Ribs

Debone the loin and the row of bones that encased it are the ribs. Those located
closer to the belly are the ribs while those closer to the backbone are the more tender
baby back ribs. Remove the lining that covers the inner portion of the ribs or ask your
butcher to do it for you before cooking. Fantastic basted and charred on the grill or
roasted in the oven.

The Cuts: Baby Back Ribs American-Style Ribs

How to cook it: Grill, Roast

4. Pork Belly (LIEMPO)

The favorite of Pinoys, the liempo or pork belly primal cut comes from the side or
belly area of the pig. It's a fatty cut with interchanging layers of meat and fat, making it
the most flavorful of the pork cuts as well as the one of the more versatile of cuts. Lechon
belly roasts can be stuffed and rolled while the spareribs are delicious cubed up and
used in sinigang.

The Cuts: Bacon Country-Style Ribs Spareribs

Lechon Kawali Cut/Slab Bacon/Pancetta/Salt Pork
How to cook it: Fry, Roast, Grill, Boil

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5. Ham (PIGUE)
 Leg
 Ham Cut

The second most versatile of the primal pork cuts, the pigue is taken from the
opposite side from where the kasim is cut from: the back leg area. The pigue is also
known as the leg or ham cut because joints of ham, including the spiral ham which is
the boneless version, are made from this cut. Boneless, it's another general-purpose cut
but is the leaner cut of the two. Because it is less fatty, it's ideal for slow cooking to help
tenderize the meat.

The Cuts: Ground pork Menudo cut Adobo cut

How to cook it: Braise or stew, Roast, Boil

6. Hock (PATA)
 Hock, front and back

The pata or hock, from either the front or the back knee joints of the pig, is another
Pinoy favorite because of the crispy pata and patatim. But beyond these two popular
dishes, the underrated pata is a cut that can be used for the wide variety of dishes that
otherwise require the general-purpose cuts.
While not fatty, it's nonetheless a flavorful cut, mostly owing to the skin surrounding
the dark meat of the leg. The skin-on pata, when sliced, can easily sub for cubed meat
in pork nilaga or sinigang. Deboned and chopped, it's the highly available substitute for
the hard-to-find maskara for sisig. Plus, it's fantastic simmered in a tasty broth, as part
of homemade stock, or stewed or braised in a flavorful sauce that only becomes thicker
from the natural gelatin of the cut.

The Cuts: Pata slices Ham

How to cook it: Fry, Boil, Braise or stew

Bonus: Cuts You'll Only Find at a Butcher Shop

Trotters -These are all cartilage, no meat. Great for building body in a stock. Use
instead of veal bones.
Half or Whole Pig Head -Used for many things, including Porchetta di Testa, or a
salami made from both the meat and skin of a pig head.
Ears -Popular in cuisines around the world, pig’s ears are often roasted, boiled,
grilled or pickled.
Jowls - The pork jowl is mostly used in making sausages, although it can also be
cured and made into bacon. In Italian cooking, cured pork jowl is referred to
as guanciale.
Snout - Often used in soups.
Tail – can be cooked in the same way that you would cook ribs at home in the oven
– covered in tin foil first, then uncovered to crisp them up.

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 https://www.beechridgefarm.co.uk/a-guide-to-roast-lamb/cut-of-beef-set-poster-butcher-diagram-and-
scheme-lamb/

https://www.theculinarypro.com/meat-and-poultry-fabrication-methods

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 LAMB PRIMAL CUTS

Lamb refers to young male and female sheep. They are slaughtered at
approximately six months of age. The lamb carcass dressed weight is usually between
25 and 27 kg (50 and 60 lb). Because it is young, lamb is very tender, promoting dry
heat cooking for most of the animal. Due to the high price per pound and small
carcass size, lamb is most often marketed with the bone in. Sheep over the age of 12
months is referred to as mutton. Mutton has a much stronger flavor and is less
tender than lamb.

Unlike beef, which is divided into sides before being broken down into its basic
primal cuts, and pork, which is butchered into its primal cuts straight away, lamb is
first divided into front and rear sections called the foresaddle and hindsaddle. From
there it is then fabricated into the four basic lamb primal cuts.

The Major Cuts of Lamb: Foresaddle and Hindsaddle

o The foresaddle includes the rack primal and chuck primal which are broken
down into subprimals of shoulder, rib, breast, neck, and foreshanks.
o The hindsaddle includes the leg primal and loin primal which are further
broken down into the sirloin, flank, leg of lamb, and hindshanks subprimals.

The Foresaddle: Lamb Shoulder (front of the animal)

As a rule, lamb is fairly tender, which means that most cuts of lamb can be
cooked using dry heat—even when the same is not true for a corresponding cut of beef
or pork. One example of this is the lamb shoulder.
The lamb shoulder is often roasted, in which case it is usually boned and rolled;
it can be stuffed as well. Lamb shoulder is also sometimes cut into chops, though
these chops are not as desirable as the rib or loin chops. Lamb shoulder can also be
cooked with moist heat, such as braising.

The Foresaddle: Lamb Rib

Sometimes called the "hotel rack," the lamb rib primal cut is where we get some
of the animal's most impressive-looking cuts: lamb rib chops, lamb crown roast,
and rack of lamb. Depending on the size of the ribs, some lamb chops might comprise
two ribs.

The Foresaddle: Lamb Breast

A lamb's breast, which is worked heavily whenever the animal moves, contains a
lot of cartilage and other connective tissues. This makes the breast one of the few lamb
primal cuts that need to be cooked low and slow with moist heat. Lamb breast can
also be used to make ground lamb.

The Foresaddle: Lamb Neck

Another tougher cut with a lot of cartilage, the lamb neck is best used for
making lamb stew.

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Lamb Shanks (Foresaddle and Hindsaddle)
The shanks are the lower section of the animal's leg. On each side, there's a
foreshank in the foresaddle and a hindshank in the hindsaddle. They're extremely
tough and full of connective tissue because they work all day, every day.
The lamb shank is the basis of braised lamb shanks, a dish that's a favorite of
chefs for its fall-off-the-bone tenderness and particularly succulent consistency and
flavor. Lamb shanks are usually oven braised with a good red wine, vegetables, and
herbs in a roasting pot or dutch oven; they can also be made successfully in a slow
cooker.

The Hindsaddle: Lamb Loin

Let's move on to lamb primal cuts from the back of the animal—the hindsaddle.
This area is the source of some of the tenderest and, thus, prized cuts of the lamb.
The lamb loin is where we get lamb loin roast and lamb loin chops, both tender
cuts that are best prepared using dry heat. The entire lamb loin can also be cooked on
the grill slathered with rosemary, garlic, and fresh lemon juice—frequently used with
lamb to cut the generous fatty taste of the animal. There's also the Barnsley (or saddle
or double-loin) chop.

The Hindsaddle: Lamb Sirloin

The lamb sirloin is sometimes considered part of the leg primal cut, but it can also
be prepared separately. In this case, it is frequently cut into chops or steaks and
cooked using dry heat.

The Hindsaddle: Lamb Flank

Lamb flank can be tough unless cooked with moist heat, so braising is best.
Lamb flank can also be used for making ground lamb.

The Hindsaddle: Leg of Lamb

The leg of lamb, a large, relatively expensive cut of 3 to 5 or 6 pounds, can be cut
into leg chops, though it is usually prepared whole and presented with pride at big
family meals or on special occasions.

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 What’s More
Activity 2. Know the fabricated cuts

Directions: Copy the matrix in your activity notebook and give 5 fabricated cuts for
each type of meat.

Sub-Primal Cuts

Meat Fabricated Cuts

Pork

Beef

Lamb

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 What I Have Learned
Activity 3: Modified True or False
Directions: Write True if the statement is correct, and if False, change the
underlined word/s to make the sentence correct. Write your answer in your
activity notebook.

________1. The meat of young sheep aged less than 12 months is called mutton.
________2. Beef is meat taken from calves usually culled at three months of age.
________3. The primal cuts are the most expensive per kilo to purchase of all meat
cuts because of the labor gone into preparing them.
________4. Due to its fat content, beef chuck is excellent for making ground
beef that produces juicy burgers and ground beef stew.
________5. Since they're already tender, steaks and roasts from the beef brisket
primal can undergo various forms of dry-heat cooking and remain tender.
________6. The hindsaddle is the source of some of the tenderest and, thus, prized
cuts of the lamb.
________7. The shank and shoulder muscles of the animals produce the toughest
cuts.
________8. The tenderloin which is the most expensive cut of beef contains the
most amount of flavour.
________9. A lamb's loin, which is worked heavily whenever the animal moves,
contains a lot of cartilage and other connective tissues.
________10. The second most versatile of the primal pork cuts, the pigue is taken from
the opposite side from where the kasim is cut from: the back leg area.

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 What I Can Do
Activity 4: Name Me.
Directions: Identify the animals and their primal cuts. Write your answers in your
activity notebook.

1. __________

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

2. ____________

A.
B.
C.
D.
E.
F.
G.
H.
I.

3. ___________

1. 8
2. 9.
3. 10.
4. 11.
5. 12.
6. 13.
7. 14.
15.

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 Post-Assessment
A. Multiple Choice
Directions. Read the following questions carefully, select the letter of the correct
answer and write on your activity notebook.

1. Market form of meat that has been kept cold above freezing point within 24
hours after slaughter.
A. Chilled Meat C. Fresh Meat
B. Cured Meat D. Frozen Meat

2. What do we call the section of fat just above the Boston butt which can be used
for making lard, salt pork, or added to sausage or ground pork?
A. Clear Plate C. Pork Ham
B. Pork Loin D. Pork Shank

3. Beef chuck is excellent for making ground beef that produces juicy burgers
and ground beef stew because of
A. its location. C. its cartilage content.
B. its fat Content. D. its composition.

4. Which of the following statements about pork cuts is not true?

A. The most tender cuts of pork are from the rib and loin.
B. The shank and shoulder muscles produce the most expensive cuts.
C. The most desirable cuts of meat come from higher up on the animal.
D. The pork belly primal has 2 subprimals.

5. The most flavorful of the pork cuts is the

A. Kasim B. Liempo C. Pata D. Pigue

B. Fill in the blank

Directions: Read the statement carefully and fill in the blank with the correct
word/words. Write your answers in your activity notebook.
6. ______________is the type of protein that turns into gelatin when it's braised
slowly.
7. Beef ______________ is frequently used for making pot roast, and it's the
traditional choice for corned beef.
8. Beef _____________contains a lot of cartilage, especially around the ribs, which
is why beef short ribs are ideal for braising.
9. The pork ________primal has no subprimal.
10. The lamb ________ are extremely tough and full of connective tissue because
they work all day, every day.

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 Additional Activity
Activity 5. Essay
Directions: In your activity notebook, answer the followings question concisely.

1. Why is it important to know the different cuts of meat?

2. How will this help you when you shop for meat?

26
 27
What’s More
1. Lamb 3. Pork
1. neck 1. snout
2. shoulder 2. ear
3. breast 3. head
4. shank 4. jowl
5. rib
5. neck
6. loin
6. clear plate
7. flank
7. boston butt
8. sirloin
9. leg 8. picnic ham
10. shank 11. backfat
12. loin
2. Beef 13. spare ribs
a. chuck 14. bacon/belly
b. rib 15. leg/ham
c. short loin 16. hock
d. sirloin
e. rump
f. brisket
g. short plate
h. flank
i. round
What’s In
*Answers may
Post What I Have vary. What I Know
Assessment Learned
1. A 1. Lamb What’s New 1. C
2. A 2. Veal *Answers may 2. A
3. B 3. Portioned vary. 3. D
4. D Cuts What’s More 4. B
5. B 4. True *Answers may 5. D
6. Collagen 5. Rib vary. 6. True
7. Brisket 6. True 7. False
8. False
8. Plate 7. True Additional 9. False
9. Belly 8. Least Activities 10. True
10. Shanks 9. Breast *Answers may
10. True vary.
Answer Key
 References
Learning Module Cookery G10-Department of Education
A Guide to Roast Lamb, Science photolibrary, Published 7th April 2019
https://www.sciencephoto.com/media/178309/view/cuts-of-beef

Alfaro, Danilo, “Basic Beef, Pork, and Lamb Primal Cuts “, updated 09/23/19
https://www.thespruceeats.com/cuts-of-meat-beef-pork-lamb-
995843#:~:text=Pork%20Primal%20Cuts&text=Pork%20has%20four%20primals.&t
ext=The%20pork%20leg%20primal%20includes,belly%20primal%20has%20no%20
subprimal.

All About the Basic Primal Cuts of Beef, Pork, and Lamb
https://www.pinterest.ph/pin/405605510167431587/

Beef Cuts: List of American Primal Cuts Published on: Aug 23, 2020
https://beef2live.com/story-beef-cuts-list-american-primal-cuts-0-1038

Birnbaum, Molly. “Pork Cuts 101: A Diagram”, March 12, 2014,

https://modernfarmer.com/2014/03/pork-cuts-101-diagram/

“Cut of Beef Set. Poster Butcher Diagram and Scheme – Lamb”, A Guide to Roast
Lamb, Published 7th April 2019, https://www.beechridgefarm.co.uk/a-guide-to-
roast-lamb/cut-of-beef-set-poster-butcher-diagram-and-scheme-lamb/

How to Cut Meat”, Professional Secrets, accessed August 4, 2020,

http://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-
meat/cooking-meat/

“Meat & Poultry Fabrication”, The Culinary Pro, accessed August 18, 2020,
https://www.theculinarypro.com/meat-and-poultry-fabrication-methods

Meat Cutting and Processing For Food Service,

https://opentextbc.ca/meatcutting/chapter/pork/

“Meat types and cuts”, accessed August 4, 2020,

https://www.toothillschool.co.uk/data/uploads/design/files/Meat_types_and_cuts
.pdf

Miranda, Roselle, “INFOGRAPHIC: Know Your Pork Cuts + Recipes You Can Use”,
Aug 23, 2017, https://www.yummy.ph/lessons/prepping/pork-cuts-pork-recipes

Steak Order Guide, RAISE THE STEAKS - OUTBACK STEAKHOUSE - MomSkoop

https://www.pinterest.ph/pin/120752833738644320/

Vector - Lamb cuts infographic set of meat parts, illustration

https://www.123rf.com/photo_52500172_stock-vector-lamb-cuts-infographic-set-
of-meat-parts-illustration.html

28
 For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex
Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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