Q4W1: Prepare and cook meats coagulated to the desired degree, the meat is Collagen – white connective tissue

en – white connective tissue that dissolves

said to be done. or breaks down by long, slow cooking with
3. Fat – 5% of the muscle tissue. The fat in meat liquid. Moist-heat cooking
Market Forms of Meat
contributes to: methods at low temperature are not effective
A. Juiciness Marbling is fat that is deposited for turning a meat high in connective tissue into
Meat is a term for the flesh of cattle (beef and
within the muscle tissue. Surface fats protect the a tender, juicy finished
veal), sheep (lamb) and pigs (pork). Meat
meat from drying out during cooking. Adding product. Acid helps dissolve collagen.
comprises water, protein, fat, and various
surface fat is called barding. Elastin – yellow connective tissue and is not
amounts of minerals and vitamins.
B Tenderness Marbling separates muscle fibers, broken down in cooking. Tenderizing can be
Beef is divided into large sections called primal
making meat easier to chew. accomplished only by removing the elastin, by
cuts. These beef primal cuts or “primal” are then
C. Flavor- Fat is the main source of flavor in pounding and by slicing and grinding.
broken down further into individual steak and
meat.
other retail cuts. A “side” of beef is literally one
4. Carbohydrates – it plays a necessary part in Different kinds of meat and its source
side of the beef carcass that is split through the
the complex reaction, called the maillard Pork – meat from domesticated pigs, typically
backbone. Each side is then halved between the
reaction, which takes place when meats are high in fat, commonly slaughtered one year or
12th and 13th ribs into sections called the
browned by roasting, broiling or sautéing. less of age to ensure tender cuts
forequarter and hindquarter.
Without carbohydrates, desirable flavor- Beef -meat from cattle over one year old
Pork is divided into large sections called primal
appearance of browned meats would not be Lamb – meats of domesticated sheep. Its texture
cuts. These primal cuts are then broken down
achieved. is a direct result of what it consumes and the age
further into individual retail cuts. Pork is another
at
choice, as far as meat types are concerned. Pork
Structure of Meat which it is slaughtered.
is derived from pig and is classified as red meat.
1. Muscle Fibers _ Lean meat is composed of Carabeef – meat from carabao.
However, this meat is less fatty than beef.
long, thin muscle fibers bound together in Chevon – meat from deer/goat.
Beef is very popular and is used across the
bundles. These determine the texture or grain of Veal – flesh of a young calf, 4-5 months old.
globe. This meat is obtained from cow and is one
a piece of meat. Fine – grained meat is Because of its age, it is considered by some to be
of the much sought-after types of red meat.
composed of small fibers bound in small fibers. the finest meat.
Sheep meat is also a staple food in some parts of
Course – textured meat has large fibers. These
the world and is consumed in many regions.
are network of proteins that bind the muscle Market Forms of Meat
Sheep meat is otherwise known as mutton
fibers together. Fresh Meat- meat that is recently slaughtered
(meat of mature sheep) or lamb (immature
has not been preserved or frozen.
sheep) also classified as red meat.
2. Connective tissue is tough. Meats are high in Chilled meat – meat that is placed in chiller or
connective tissue if the muscles are more slightly cold.
Composition of Meat
exercised like meat from legs and the meat Cured meat – meat preserved by salting,
1. Water – 70% of muscle tissue.
comes from older animals. smoking or aging.
2. Protein – 20% of muscle tissue. Protein
Two Kinds of Connective Tissue Processed meat – meat preserved by chemical
coagulates when it is heated. It becomes firmer
process.
and loses moisture. When protein has
Meat cuts
Primary Cuts of Meat
Primal cuts of meat refer to the large sections of
an animal carcass that are initially separated
during butchery. These primal cuts are then
further broken down into smaller, more specific
cuts for retail sale or culinary use. The specific
primal cuts can vary somewhat depending on
cultural and regional differences in butchery
traditions, but there are generally recognized
primal cuts common in Western culinary
practices.
Pork Primal Cuts:
Shoulder: Also known as the Boston butt or pork
shoulder, it contains flavorful cuts suitable for
roasting, braising, or making pulled pork.
Loin: This section contains tender cuts like pork
chops and pork tenderloin.
Belly: Known for its fatty and flavorful meat, it is
used for bacon, pork belly, or slow-roasted
dishes.
Leg: Found in the hindquarter, it includes lean
cuts like ham or can be used for roasting or
curing.
Leg: Prized for its lean meat, it is commonly used
Beef Primal Cuts: for roasting or cutting into chops.
Chuck: Located in the shoulder area, it contains
a lot of connective tissue and is often used for
braising, stewing, or ground beef.
Rib: This section includes ribs and ribeye steaks,
prized for their tenderness and flavor.
Loin: This area contains tender cuts such as the
sirloin and tenderloin.
Round: Found in the hindquarter, it includes
lean cuts suitable for roasting, braising, or
cutting into steaks.
Brisket: From the breast or lower chest, it is
known for its flavorful, fatty meat and is often
slow-cooked.
Shank: The shank portion contains tough meat
suitable for slow cooking or braising.
Venison Primal Cuts
Veal Primal Cuts:
Shoulder: Similar to pork, the shoulder contains
flavorful cuts suitable for roasting, braising, or
making stews.
Loin: This section contains tender cuts like lamb
chops and the tenderloin.
 Worksheet #1

NAME:
SECTION:

LEARNING TASK 1.

Your parent sent you to the market and buy meat for her to cook the following recipe. What market forms
of meat or cuts are you going to buy?

1. Beef steak
Market form: ___________________________ meat cut: ____________________________
2. Adobo
Market form: ___________________________ meat cut: ___________________________
3. Crispy pata:
Market form: ___________________________ meat cut: ____________________________
4. Spaghetti
Meat 1 - market form: ___________________________ meat cut: ____________________________
Meat 2 - market form: ___________________________ meat cut: ____________________________

LEARNING TASK 2.

Direction: Read the following statements carefully and choose the answer that best describes the
statement. Encircle the letter of the correct answer.

1. It is recently slaughtered, not chilled, frozen or processed.

A)cured meat c) frozen meat

B)fresh meat d) salted meat

2.it is a meat which is preserved by salting, brining, smoking, canning, and ageing.

A.cured meats c. Frozen meat

B.fresh meat d. Aged meat

3. What market form of meat is typically found in pre-packaged salads or ready-to-eat meals?

a) Frozen c) processed or convenience

b) freshly ground d) dried

4. Which primal cut of pork is commonly used to make bacon and pork belly dishes?

a) Shoulder c) belly
b) loin d) leg

5. What market form of meat is often used for making ground beef or burgers?

A) fresh-cut c) processed or convenience

b) frozen d) whole