Meat

Cookery
 Market forms, kinds and Cuts of Meat

The market forms of meat, as discussed in Grade 8, are Fresh, Chilled, Frozen and
Cured or Processed.

Primal cuts are the basic sections from which steak and other subdivisions of meat
are cut. The toughest cuts of beef are the leg and neck. These areas are the most
mascular, that is why.
 About Veal and it’s types of Cuts

The Best beef cut is lustrous and crimson colored, first to the touch, and have a
slight fragrance. The tenderest meat will have been aged for at least twenty-one
days.
“Although cooking preferences vary, the general consensus is that beef is cooked
until medium rare-pink on the inside and slightly browned on the outside.”
The veal industry uses cows that are less than twelve months of age. Veal meat is
succulent and lean, and Is considered a luxury meat among beef Connoiseurs and
Chefs.
Steak’s Doneness
 About Pork meat and it’s Cuts

Can you believe that you can eat every part of a Pig but it’s
Squeal?

All cuts of pork are used in everyday pork recipes.

“The best cut of pork is firm and pink. Pork should not be too
red, too white, too fatty or damp.”
Basic Cuts of
Pork

• Head
• Blade
• Shoulder
• Loin
• Spare Ribs
• Belly side
• Leg
• Hock
 About Lamb, Mutton and it’s cuts

Lamb, hogget and mutton are meats derived from domestic sheeps.

Lamb, which is known as the meat of a young sheep under twelve months, is the most
expensive of the three varieties.

In France, Lamb is the traditional meat served on Easter Sunday. Lamb should be firm
to the touch and range in color from red to dark pink.

Mutton, the meat of an Adult Sheep, is dark red with firm, white fat.
It is used in England, Scotland, Wales, Australia and New Zealand.
 Goat meat is regularly consumed in the Philippines.
“Considered very close to sheep, goats are raised and slaughtered
using the same classifications as sheep.
The three age groups are kid, wethers and chevon or mutton.
Carabeef or meat of the Carabao is “safe to eat even by people with heart
problems and those who are allergic to meat. It contains fewer calories,
less fat and cholesterol than most meat.”

More, “Carabeef is nutrient-dense or concentrated…It does not shrink in

cooling and only a little of it is needed to satisfy a person. This quality
makes it a suitable ingredient in locally produced corned beef and
comminuted products such as ‘longanisa,’ hotdogs, bologna and
chorizos.”
 Safe Handling and Storage of Meat Products

The risk of food-borne illness linked with meat products is very high. This
risk can be minimized by ensuring that appropriate and feasible preventive
and corrective measures are taken at each stage of the production process
where safety hazards occur, for which a possible strategy is the
implementation of Hazard Analysis Critical Control Point (HACCP) systems
in every establishment.
1. Do not use the same cutting board or utensils (Knives, Forks, Spoons, etc) for
both the 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 First In, First Out (FIFO) rule.
The
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