Meat is a term for the flesh of

cattle (beef and veal), sheep

(lamb) and pigs (pork). Meat
comprises water, protein, fat,
and various amounts of
minerals and vitamins.
 Types of
Knives and
their Uses
French knife or
chef‘s knife – for
general purpose
chopping slicing, and
dicing.
Utility knife –
used for carving
roast chicken and
duck.
Boning knife –
used for boning raw
meats and poultry.
Slicer – used
for carving and
slicing cooked
meats.
Butcher knife – used
for cutting, sectioning,
and trimming raw meats
in the butcher shop.
steak knife -
used for
accurate cutting
of steaks.
Cleaver – used
for cutting
through bones.