PURCHASING,

HANDLING, AND
STORING MEAT
 MEAT

• Used to describe animal parts that are eaten as

food by human beings. MASARAP SARAP TO
 MARKET FORMS OF MEAT:

• Fresh meat – form of meat after slaughter that has not

undergone chilling.
• Chilled meat – has been kept cold above freezing point
within 24 hours after slaughter.
• Frozen meat – meat stored in the freezer.
• Cured or processed meat- meat products that have been
cured with preservatives agents.
 KINDS OF MEAT:

• Pork – comes from hogs or pigs.

• Beef – comes from an adult cow.
• Veal – comes from calves of young cattle.
• Lamb – flesh of young sheep.
• Chevron – from goats.
• Carabeef – comes from flesh of carabao.
 TYPES OF MEAT CUTS

• Tender cuts – taken from animal parts that have less

muscle activity and are plump like sirloin and tenderloin.
• Less tender cuts – cuts that come from the muscle parts
mostly used by animal like hocks, chuck and flank.
• Tough cuts – cuts that necessitate longer cooking like
bulalo.
 CUTS OF BEEF
• Primal cuts- the basic sections from which steak and other subdivisions of
meat are cut.
• Toughest cuts – for beef are the leg and neck
Most commonly cuts of beef are:
1. Chuck or ground hamburger meat
2. Rib eyes steak
3. Short loin
4. sirloin
5. Tenderloin
6. Round
• The best beef cut is lustrous and crimson colored, firm
to the touch, and have a slight fragrance.
• Marbling- the tenderest meat with streaks of white fat
 CUT OF VEAL

• Veal meat –succulent and lean, and is considered

a luxury meat among beef connoisseur and chefs
• It should be moist and milky white to slightly
rose colored.
 CUTS OF PIG

• The best cut of pork is firm and pink.

• Pork should not be too red, too white, too fatty
or damp.
• All parts of pork is used in everyday pork
recipes.
 CUTS OF SHEEP
• Lamb, hogget, and mutton are meats derived from
domestic sheep
• It is the most expensive of the three varieties
• In france, it is the traditional meat served on easter
sunday.
• It should be firm to the touch and range in color from red
to dark pink
 GOAT MEAT

• Consumed in the Philippines

• Considered very close to sheep, goats are raised and
slaughtered using the same classifications as sheep
• Lower in saturated fat, cholesterol, and calories while
high in protein and iron, compared to other meats.
• Three age groups: kid, wethers, and chevon or mutton
 CARABEEF

• Safe to eat even by people with heart problems

and those who are allergic to meat.
• Contains fewer calories, less fat, and cholesterol
than most meat
• It is nutrient- dense or concentrated
 SAFETY TIPS…
1. Do not use the same cutting boards or utensils for
both raw and cooked meat products without proper
cleaning of the items between usage
2. Store raw meat products away from other cooked or
raw food items.
3. Store meat following the fifo firat in, first out.
SEATWORK AND QUIZ…………….