Meat Cookery Chapter 2 Lesson1

Meat Cookery CHAPTER 2
Prepared by:
AMOR S. LAZARO
Meat • Edible portion of
mammals which
contains, muscle, fat
bone, connective
tissue, and water
(includes meat from
cattle, swine, poultry
and sheep) etc.
Types of Meat A. Cattle – meat of steers or
heifers, cow that are kept
from farm for milk and
meat.
1. Beef – muscles meat from
cow, cattle over 1 year
when slaughtered
2. Veal – meat of young cow,
cattle 3 to 14 weeks when
slaughtered
3. Calf – cattle 14 weeks to 1
year when slaughtered
Veal Two General Types
Special Fed – formula milk fed
• Removed from the cow within 3 days
• Fed a nutritionally balanced soy or milk-
based diet until 16-18 weeks diet
• White (pork-like)
• Sent to market upwards of 450 lbs.
Bob Veal
• Very young calves
• No more than three weeks old
• Usually no more than 150 lbs.
LAMB MUTTON
• Meat from sheep that are younger than • Mutton is meat from 3 years old sheep.
a year is called lamb. • There is more fat on sheep’s meat.
• There is a little fat on lamb’s meat. • Mutton has intense red color.
• Lamb meat is pale pink color. • Mutton has stronger flavor than lam
• Compared to mutton, lamb is more meat and has larger grain texture.
moist, tender and fine grained.
C. Pork – the meat of swine
• Hogs or pigs not more than 1 year

of age when slaughtered
• Grayish pink/rose color with well-
marbled exterior
Offal – it is the word used to
D. Variety Meats
describe those parts of cattle, pigs
and sheep which are cut away (off-
falls) from the carcass when it is
being prepared for sale.
OFFAL TYPES:
• Inside the carcass – these
include liver, kidney, tongue,
sweetbreads and tripe. Blood is
also a type of offal.
• External part of the carcass –
these include pig trotters, ox
cheeks and ox tail
Meat Cuts
Divided into large section called primal cuts.
Beef These cuts are then broken down further (or

fabricated) into individual steaks and other retail cuts.
The most tender cuts of beef, like the rib and

tenderloin, are the ones furthest from the horn and the
hoof.
By contrast, the neck and leg muscles are work the

most which makes them tougher.
Fore Quarter
Front Quarter
Chuck
• Consisting of parts of the neck, shoulder blade
and upper arm, the chuck is a tough cut of meat
with a good deal of connective tissue.
• This makes it a good choice for braising and
stewing, particularly for making pot roast.
• Because of its fat content, chuck is also excellent
for making ground beef.
Rib
• Made from the center section of rib
• This cut is used for the traditional standing
rib roast (sometimes referred to as prime
cut).
• Because its so tender, it is well suited for
various forms of dry-heat cooking.
Plate
• Also called the short plate, this cuts

includes the short ribs and the skirt
steak, which is use for making carne
asada.
• Contains a lot of cartilage, making it good
for braising, its also use for making
ground beef.
Shank
• This is the leg of the animal and is extremely
tough and full of connective tissue.
• Note also that each side of beef has two shanks,
one in the forequarter and one in the
hindquarter.
• The shank is use in making the luxurious Italian
dish osso buco.
Hind Quarter
Short Loin
• Here’s where we get many of the
most desirable cuts of meat,
including T-bone and Porterhouse
Steak, as well as the strip loin or
strip steak,
• Dry-heat cooking is best for this
tender cuts.
Sirloin and Tenderloin
SIRLOIN
• Another tender cut, the sirloin is an excellent choice for
roasting or barbecuing.
TENDERLOIN
• The finest cut of beef
• Found inside the loin
• Where we get filet mignon, which is made from the very
tip of the pointy end of the tender loin.
• Should only be cooked using dry heat method, such as
grilling and broiling.
Flank
• Tough often grilled, the flank can

be tough when prepared this way,
which is why it is usually
marinated first.
• The flank is very much suited for
braising or for making ground
beef.
Round
• This is lean cut, but also tough.

• Best prepared using moist heat, as
in a crockpot.
Beef Retail Cut
Pork Basic Cut
• Comes from the upper
Boston Butt
shoulder of the hog.
• Consisting of parts of the
neck, shoulder blade and
upper arm.
• Moderately tough cut of
meat with a good deal of
connective tissue.
• It can be roasted or cut into
steaks, but it is also well
suited for braising and
stewing or for making
ground pork or sausages.
Picnic Shoulder • Another tough cut that
is frequently cured or
smoked.
• It’s also use for
making ground pork or
sausage meat.
• The picnic shoulder is
sometimes roasted, but
its not ideal for this.
• Hogs are bred to have extra loins,
Loin so they can have up to 17 ribs –
unlike beef and lamb which have
13.
• The entire pork loin can be
roasted, or it can be cut into
individual chops or cutlets.
• The tenderloin is taken from the
rear of the loin, and baby-back
ribs come from the upper ribcage
area of the loin.
• Above the loin is another section
of fatback which can be use for
making lard or added to sausage
ground pork.
• The back leg of the hog
Ham is where we get fresh,
smoked, or cured ham.
• Serrano ham and
prosciutto are made from
hams that are cured,
smoked and then air-
dried.
• Fresh hams are usually
roasted, but they can be
cut into steaks as well.
Spareribs • Taken from the belly side of
the ribs where they join the
breastbone.
• Pork spareribs are often
prepared by grilling very
slowly over low
temperatures, although they
can also be braised or
cooked in a crockpot
Jowl • The pork jowl is
mostly use for making
sausages, although it
can also be cured and
made into bacon.
Foot • High in collagen, pork feet is an
excellent source of gelatin and
are frequently added to soups
and stews.
• Long and slow simmering,
breaks down the tough
connective tissues and
tenderizes the meat.
• They can also be cured, smoked
or even pickled.
• Pig feet are a key ingredient in
the traditional Mexican
menudo.
Pork Retail Cut

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Meat Cookery CHAPTER 2

• Hogs or pigs not more than 1 year

Beef These cuts are then broken down further (or

The most tender cuts of beef, like the rib and

By contrast, the neck and leg muscles are work the

• Also called the short plate, this cuts

• Tough often grilled, the flank can

• This is lean cut, but also tough.

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