VENISON

A B C
 VEAL

A B C
MEAT

• is the flesh of any animal used for food. It includes

pork, beef, mutton and lamb, goat meat or chevon,
carabao meat or carabeef, also horse meat, rabbit,
and dog meat.
NUTRITIONAL IMPORTANCE OF MEAT

• Lean meat is an important source of high quality protein, which

amounts on the average to 18% of the meat. High quality protein
means that all the essential amino acids are present in meat. Meat
can be regarded as an important source of vitamins B1 and B2,
pork exhibiting much higher percentage of B1 (1mg. per 100g), also
a good source of iron and phosphorus.
 TWO TYPES OF FAT IN MEAT:
• Marbling – is fat within the muscle tissue. The
amount of marbling affects the meat’s tenderness,
taste, and quality.
• Fat cap – is the fat that surrounds
muscle tissue. An animal uses this layer
of fat as an energy source and to keep
itself warm. This layer of fat is frequently
left on during cooking to keep meat
moist and juicy. If there is not a fat cap,
barding or larding is an alternative.
• With barding, you wrap a lean meat with fat, such as bacon, before roasting.
A few minutes before doneness, you remove the meat from the oven,
unwrap the fat, put the meat back in the oven, and allow the surface of the
meat to brown.
• With larding, long, thin strips of fat or vegetables are inserted into the
center of the lean meat. This adds moisture and can make the final product
visually appealing.
 MEAT CUTS
• Tender Cuts – It contains lean meat and little collagen. These are least exercised
parts of the animal and are the most expensive cuts. This portion is most appropriate
for boiling, roasting, and frying.
• Less Tender Cuts – There are more developed connective tissues in less tender
cuts than the tender cuts. It is necessary to apply moist-heat methods of cookery to
gelatinize the connective tissue thus tenderizing the meat.
• Tough Cuts – The tough cuts are usually those muscles that get more exercise
while the animal is alive. They are usually located in the lower part of the animal.
Muscles that are exercised a lot contain higher quantities of connective tissues.
• Variety Cuts. These are the animal glands and their internal organs. They include
the liver, kidney, tripe, brain, lungs, and tongue.
TENDER AND TOUGH CUTS
 CLASSIFICATION OF MEAT
• A. BEEF
Beef comes from cattle is the most frequently used in
all meats. There are five categories of beef.
1. Steer - male that is castrated when young.
2. Cow - an adult female who had one or two
calves.
3. Bull - an intact adult male
4. Heifer - young female that has not born a calf.
5. Stag - male castrated after maturity.
BEEF CUTS
TENDER CUTS. Lie along the center of the back, because that part of the body is
affected little by exercise of the animal, the meat is tender.
• Rib
• Tender and flavourful ribs can be cooked any number of ways. Most recipes call for
ribs to be roasted, sautéed, pan-fried, broiled, or grilled.
• Rib Roast — known as a standing rib roast (bone left in), or without the bone for
convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can
be quite a hefty addition to the dinner table.
• Rib Steak — also cut from the rib section, these tender steaks can be purchased
bone-in or as boneless rib-eye.
SHORT LOIN (LOCALLY CALLED
TAGILIRANG GITNA )
This area boasts extremely tender cuts and can be prepared without the aid of moist heat or
long cooking times.
Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.
• Porterhouse Steak — a very popular steak cut from the rear end of the short loin; the
name originated from the days when it was served in public alehouses that also served a dark
beer called porter. The porterhouse consists of both tenderloin and sirloin tip. The tenderloin
is often served separately as filet mignon
• T-bone Steak — cut from the middle section of the short loin; similar to the porterhouse
steak; has a smaller piece of the tenderloin; usually grilled or pan-fried.
• Tenderloin — often considered the tenderest cut of beef; responds well to sauces, meaning
the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into
individual steaks for filet mignon
SIRLOIN
These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or
grilling.

• Sirloin Steaks — these steaks are available in a variety of boneless and bone-
in steaks
• Sirloin Tip Roast — excellent when dry roasted or marinated.
LESS TENDER CUTS
• Chuck. ( locally called paypay )
It is one of the most common sources for hamburger (ground beef).
Chuck meat is basically muscle, and the chuck happens to be a heavily exercised
area. Luckily, this area contains a great deal of connective tissue, including
collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts
from this area benefit from slow, wet cooking methods like stewing, braising or
pot-roasting.
• Blade Roast — an inexpensive cut which lies next to the ribs; more tender
than most chuck; makes an excellent roast. Alternatively, the roast can be cut
into a rib-eye steak, with meat above and below the bone excellent for stir-fry
dishes
• Chuck Steak — a good choice for kabobs if well marinated
ROUND.( LOCALLY CALLED PIERNA
CORTA )

• The round consists of lean meat well-suited to long, moist cooking

methods.
• Top Round — this is the most tender part of the round; it can be
prepared as pot roast or cut into thick steaks for braised dishes
• Rump Roast — a very popular cut for pot roast, but can also be
roasted at low temperatures
 TOUGH CUT

• Flank( locally called Kamto )

This meat is lean, muscular and very flavorful. Flank is primarily used for
flank steaks and rolled flank steaks. It can also be used for kabobs.

• Flank Steak — this steak has a great flavor, and should be sliced thin against
the grain for maximum chewability. Use to make the classic London broil.
SHORT PLATE ( LOCALLY CALLED
TADYANG )
• This section is best used for stew and braise meat, where its rich, beefy flavor
can be appreciated. It can also be made into short ribs, and ground meat.

• Shank.( locally called kenchi or pata)

• It is excellent for stewing and braising meat.

BRISKET. ( LOCALLY CALLED PUNTA Y
PECHO )
• Traditionally used for corned beef, brisket is best prepared with
moist heat. Suitable preparation methods include stewing, braising
and pot-roasting.
• Brisket First Cut — a leaner cut of the brisket, for those who
want the flavor but not the fat of a brisket pot roast
• Brisket Front Cut — fork tender and succulent.
• Oxtail. ( locally called buntot ng baka )
• excellent in kare-kare
• Neck or leg.
• source of buto-buto, made into sinigang
DEGREES OF DONENESS
 B. PORK
• Pork comes from hogs. The difference in
the tenderness, juiciness, and flavor of the
different grades of pork is not as great as it
is in the different grades of beef. The flesh
of hogs is the lightest in color of all meats.
Young pork is white to grayish pink; pork
from older animals is darker pink. The flesh
should be firm and fine grained and should
have a good intermingling of fat and lean.
PORK CUTS
TENDER CUTS
• Loin.Long muscle at the back of the pig locally known as lomo.
• blade chop, rib chop, loin chop, sirloin chop, cubed steak, butterfly chop, top
loin chop, sirloin cutlet.
• country style ribs, back ribs, smoked loin chop, Canadian style bacon, boneless
top loin roast, tenderloin, blade loin, center loin, sirloin.
 LOIN.

• Long muscle at the back of

the pig locally known as
lomo.
• blade chop, rib chop, loin
chop, sirloin chop, cubed
steak, butterfly chop, top
loin chop, sirloin cutlet.
Blade Chopped Rib Chop Loin Chop

Sirloin Chop Cube Steak

Top Loin Chop Sirloin Cutlet Butterfly Cut
LEG

• Locally named as pige or

hita, when cured it is called
ham.
• boneless leg, sliced cooked
“boiled” ham, boneless
smoked ham slices, center
smoked ham slice.
Boneless Leg Sliced cooked “boiled” Ham
Boneless Smoked Ham slices Center Smoked Ham Slice
SIDE BACON.

• Locally made as liempo

when cut cured to chunks
can be made into lechon
kawali.
– slab bacon, sliced bacon
LESS TENDER
CUTS
Boston Shoulder. Locally
named as kasim or paypay.
• cubed steak, pork cubes,
blade steak, smoked
shoulder roll, boneless
blade boston roast, blade
boston roast.
Pork Cubes Blade Steak
PICNIC SHOULDER.

• Locally named Kasim.

• fresh arm picnic, smoked arm
picnic, arm roast, ground pork,
fresh hock, smoked hock, neck
bones, arm steak, link sausage,
roll.
SPARE RIBS.

Local name is buto sa

tadyang
- spre ribs, salt pork, rib
toast, rib chop.
KNUCKES OR PIG’S
FEET
• . Locally name as pata, can be made
into crispy pata, fore shank or front
feet and hind shank.
TAIL.

• Local name is buntot, can be made into

sinigang.
JOWL.

• Locally named kalamnan , can be made

into stew.
- smoked jowl
HEAD.
Locally named ulo, can be made into
dinuguan.
C. VEAL
• Veal/calf is immature beef or
calves less than 1 year old. Good
veal/calf has a light grayish pink
color and has a firm, smooth
appearance. The types of veal/calf
are boneless roasts (5 1/2 to 7
pounds), ground veal, and
breaded veal steaks.
 D. LAMB
• Grades for lamb are prime, choice,
good, utility, and cull. These grades
are based on conformation (shape
of the cut) and quality. High-quality
lamb has a smooth covering of
clear, white, brittle fat over most of
the exterior. The lean portion is
pinkish red in color, fine in texture,
and velvety in appearance.
E. RABBIT

• Like other lean meats such as poultry

and fish, rabbit is also a good source of
high quality protein. The usual method
of preparation is frying.
• A slaughterd animal is called carcass.
MARKET FORMS OF MEAT:

– Fresh Meat. This is meat immediately after slaughter without

undergoing chilling.
– Chilled Meat. Meat that has been cooled to a temperature just
above freezing. 1-30F within 24 hours after slaughter.
Supermarket and specialty meat shops sold in this form.
– Frozen Meat. Meat cuts frozen to an internal temperature of
200C. Imported meat is sold in this form.
 – Cured Meat. Meat products that have been treated with a
curing agent or solution like hotdog, longganiza, tocino, ham,
bacon, corned beef and tapa.
• Canned. Meat recipes in can.
• Dried. Dried meat that is cured like tapa.
METHODS OF TENDERIZING TOUGH
MEAT CUTS:
• Mechanical Methods. Included in this category are beating the
meat using a device called meat tenderizer or a plain pestle as is
practiced in making Indonesian or Chinese tapa or dried meat.
• Marinading. This is done by soaking in a solution made of vinegar
or other acids such as calamansi, salt and seasoning
• Use of Tropical Plant Enzymes. These are proteolytic enzymes
which solubillizes some of the meat proteins. These are papain from
papaya and bromeline from pineapple and ficin from fig fruits
• Aging. Process of allowing meat that has passed rigor mortis to
stand at low temperature for a few weeks.
• Grinding and Cutting. Break up of the connective tissues make
the beef more tender.
PRINCIPLES OF COOKING MEAT:

• Meat should be immediately removed from wrapping paper because

paper absorbs juice of meat. Soaking meat in a pan of cold water
for a long period of time draws out the meat juices.
• Low to moderate heat is the best cooking temperature for meat.
Such temperature produces a tender and flavorful product,
minimizes meat shrinkage and retains much of its nutritive value.
• Tough meat must be cooked with moisture or in water at low
temperature for a longer period of time.
• Pressure-cooking meat results in decreased cooking time. However,
the process reduces the color and flavor of food produced by
ordinary cooking. nevertheless, these qualities can be attained by
the use of the other food materials such as spices, sauces, and
vegetables.
• When defrosting and thawing frozen meat, one should not remove
its wrapping to prevent the growth of bacteria. Meat that has been
defrosted should be cooked immediately.
• Pork should always be thoroughly cooked because it may contain
pathogenic organisms or small worms