2. PREPARE MISE
EN PLACE

3. MEAT
Refers to the animal parts that are used
as food. Edible organs and glands of
animal meat include tongue, liver,
kidney, sweetbread, heart, brain, lungs,
tripe and intestines.

4.  Inspection of all meats is mandatory. After fresh
meat has been inspected by an authorized
inspector or veterinarian and is declared
wholesome and fit for human consumption, it may
already be classified into grades.
 Quality conformation and finish of the carcass is
the basis of the grading. Quality includes
tenderness, juiciness and palatability.

5.  Markets forms of meat are those cuts of meat that
are ready for sale. Some cuts are fully boned and
trimmed before they are ready for sale. Meats can
be sold fresh, chilled, frozen, cured, and
processed.
 Pork, lamb, veal, and beef are almost structurally
identical. Being four-legged animals, they have
the same number of bone mals, same number of
bones with the same shapes in the same plates.

6. Fresh meat- meat taken immediately after slaughter
without undergoing chilling. it is the common form of meat
sold in public markets.
Market Forms of Meat

7. Chilled meat- Meat that has been kept to temperature
just above freezing at 1=3’C within 24 hours after
slaughter. this is available in supermarkets and specially
meat shops.
Market Forms of Meat

8. Frozen meat- Meat cuts frozen to a temperature of 2’C.
Imported meat is sold in this form, and texture is stone
hard.
Market Forms of Meat

9. Cured meat- Are meat products that have been treated
curing agent. Examples of this form are ham, bacon, tapa,
tocino and sausage.
Market Forms of Meat

10. Processed meat- May include not only the processed
canned meat, but also preparations that are frozen such as
frozen meat pies, rolled meats and others in the
convenience food shelves.
Market Forms of Meat

11. TYPES OF MEAT
A. Cattle - meat of steers or heifers. Cow that are kept on
farm for milk and meat.
I. Beef – muscles, meat from cow, cattle over 1 year when
slaughtered
II. Veal – meat of young cow, cattle 3 to 14 weeks when
slaughtered
III. Calf - cattle 14 weeks to 1 year when slaughtered
IV. Bright cherry red color with external layer of fat.

12. Two general types:
“Special Fed” (85% of market) “Bob Veal” (15% of market)
Veal 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
- 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.

13. B. Lamb and Mutton
Lamb - the smallest animal used for meat Animals not more
than 14 months of age when slaughtered Pinkish/red color
with fine texture
Mutton - meat from older sheep Slaughtered over the age of
two years Dark red color with layer of cream-colored
exterior fat.
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

14. D. Variety Meats
Offal– it is the word used to describe those parts of
cattle, pigs and sheep which are cut away (off-falls) from
the carcase when it is being prepared for sale.
Offal types
Inside the Carcase – these include liver, kidney, heart,
tongue, sweetbreads and tripe. Blood is also a type of
offal, and is used in the making of black pudding.
External part of the carcase – these include pig trotters,
ox cheeks and oxtail.

15. Different Classifications of Meat
Sources Meat Age
1. Hog on pig Pork 4 to 6 month old
2. Calves on young cattle Veal 1 to 3 years old
3. Cow (adult) Beef 3 years old and above
4. Deer Venison =
5. Carabao Carabeef 3 years old above
6. Goat Chevon =
7. Young sheep Lamb Not less than 1 year old
8. Sheep (adult) Mutton 3 years old and above

16. Different types of Meat Cuts

17. 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.
RIB- made from center section of rib
- This cut is used for the traditional standing rib roast
(sometimes referred to as prime cut).

18. BRISKET- another tough cut frequently used for pot
roast. It’s also used for making cornbeef.
PLATE- also called the short plate, this cut includes the
short ribs and the skirt steak, which is used for making
carne asada.
SHANK- this is the leg of the animal, and is extremely
tough and full of connective tissue.
FRONT QUARTER

19. HIND QUARTER
SHORTLOIN- Here’s where we get many of the most
desirable cuts of meat, including T=bone and Porterhouse
steaks, as well as the strip loin or strip steak.
SIRLOIN- Another tender cut, the sirloin is an excellent
choice for roasting or barbecuing.

20. FLANK- through often grilled, the flank can be tough when
prepared this way, which is why it is usually marinated first.
ROUND- this is a fairly lean cut, but also tough
-Best prepared using moist=heat, as in a crockpot.
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 tenderloin.
HIND QUARTER

22. PORK
BASIC CUT
BOSTON BUTT- comes from the upper shoulder of the
hog. Consisting of the parts of the neck, shoulder blade and
upper arm.
PICNIC SHOULDER- another tough cut that is frequently
cured or smoked, It’s also used for making ground pork or
sausage meat.

23. LOIN- The tenderloin is taken from the rear of the lion,
and baby back ribs come from the upper ribcage area of
the loin.
HAM- the back leg of the hog is where we get fresh,
smoked or cured hams.

24. SPARERIBS- taken from the belly side of the ribs where
they join the breastbone.
JOWL- the pork jowl is mostly used in making sausage,
although it can also be cured and made into bacon.
FOOT- high in collagen, pork feet are excellent sources of
gelatin and are frequently added to soups and stews, Long,
slow simmering breaks down the though connective tissues
and tenderizes the meat.

25.  SHOULDER= blade roast and steak, shoulder roll,
picinic roast.
 Loin= pork, chops, rib roast, back ribs, tenderloin,
sirloin cutlet, loin roast, canadian bacon.

27. CUTTING TOOLS
Knives are used for cutting, chopping, slicing. They are the
most important tools in the kitchen.

28. Butcher’s Knife- Is
used to section raw
meat. It can be used as
a cleaver to separate
small joints or to cut
bones. Butcher’s knives
are made with a heavy
blade with a saber or
flat grind.

29. French knife- Is used
to chop, dice, or mince
food. Heavy knives will
have a saber or flat
grind.

30. Roast beef slicer-
Is used to slice
roasts , ham, and
thick, solid cuts of
meats. The thin, light
blade will have a
concave or hollow
grind.

31. Boning knife- Is
used to fillet fish and
to remove raw meat
from the bone. It will
have a concave grind
on a thin, light blade.

32. Scimitar- Is made
for cutting large
portions of meat.
This knife is ideal for
hunters and
butchers.

33. CUTTING/CHOPPING BOARD
A cutting board is a wooden or plastic board that you chop
meat and vegetables on.

34. MEAT SLICER
A meat slicer, also called a slicing machine, deli slicer or
simply a slicer, is a tool used in butcher shops and
delicatessens to slice meats, sausages, cheeses and other
deli products.

35. MEAT TENDERIZER
Each side of tenderizer has different-sized toothlike points
that are made of alluminum, steel or wood. This points
tenderize meats by breaking up and bruising the fibers.

36. MEAT THERMOMETER
A Short metal probe with a guage, wgich is inserted into
food and instantly indicates the Foods internal
temperature.

37. MEAT SLICER

38. FRENCH KNIFE

39. MEAT TENDERIZER

40. ROAST BEEF SLICER

41. BUTCHER’S KNIFE

42. METHODS TO TENDERIZE MEAT
1. Natural
2. Artificial
1.Mechanical Methods
2.Chemical Method
3.Electrical Simulation

43. NATURAL TENDERIZATION
 Natural tenderization is caused by action of
enzymes already in tissues.
 This effect can be enhanced by quick freezing
before rigor mortis set in, and by hanging the
meat at the optimum temperature and time,
especially just before cooking. it is also called
conditioning.

44. ARTIFICIAL TENDERIZATION
Mechanical Methods
 Mainly used for cattle or buffalo meat from young
and rapidly growing animals.
 Mechanical methods include:
1. Tumbling, Massaging and Blade Tenderization
2. Pressure treatment
3. Addition of phosphate

45. CHEMICAL METHODS
 Salts and Acids
 Balanced Electolytes
 Proteolytic Enzymes

46. ELECTRICAL SIMULATION
 Generally applied to sheep and cattle carcasses
to prevent cold shortening induced toughness and
tenderize the meat, causes intense muscle
contraction and speeds up the normal post-
mortem processes.

47. Column A
1. Which of the
following market
form of meat product
that have been cured
with preservatives
agent?
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal

48. Column A
2. It comes from the
upper shoulder of the
hog. Consisting of
the parts of the
neck, shoulder blade
and upper arm.
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal

49. Column A
3.This method is
mainly used for
cattle or buffalo meat
from young and
rapidly growing
animals.
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal

50. Column A
4.It is a long banded
hatchet or a heavy
knife used by a
butcher.
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal

51. Column A
5. It is used to fillet
fish and to remove
raw meat from the
bone.
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal

52. Column A
6. It is the word used
to describe those parts
of cattle, pigs and
sheep which are cut
away from the carcase
when it is being
prepared for sale.
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal

53. Column A
7. Which of the
following is the most
tender cut of beef?
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal

54. Column A
8. Which of the
following market
forms of meat does
not undergo chilling?
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal

55. Column A
9. Meat of swine is
called
?
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal

56. Column A
10. It is the meat of
cattle over 1 year
old.
Column B
a) Mechanical Method
b) Fresh meat
c) Processed meat
d) Beef
e) Pork
f) Boning knife
g) Tenderloin
h) Butcher’s knife
i) Boston Butt
j) Offal