2. MEAT - is the edible
portion of mammals.
It contains muscle, fat,
bone connective tissue
and water.
- The major meat
producing in animals
are cattle, swine, and
sheep.
- In the Philippines, we
also have goat meat,
carabao meat, horse
meat and dog meat.

3. Beef & veal – meat from cattle.

4. Pork – meat from hog.

5. Lamb & mutton – meat from sheep

6. Chevon – meat from goat

7. Carabeef – meat from carabao

8. Beef is the meat of domesticated
mature cattle usually over 12
months of age.
It has distinctive flavor and firm
texture.
It is usually bright, cherry red in
color with creamy white fat.
Beef

9. Cattle is the collective name for
all domesticated oxen.

10. Bulls – male
cattle,
usually not
raised to be
eaten.
Cattle are classified as;

11. Calves –
young cows
or bulls
prized for
their meat.
Cattle are classified as;

12. Cows – female
cattle after the
first calving
raised
principally for
milk and calf
production.
Cattle are classified as;

13. Steers – male cattle
castrated prior to
maturity and
principally raised for
beef.
An entire beef
carcass can range in
weight from 500 to
morethan 800
pounds (225-360 kg.)
Cattle are classified as;

14. VEAL

15. Cows must calve before they begin to give milk.
•Veal is the meat of calves under the age of nine
months. Most veal comes from calves
slaughtered when they are 8-16 weeks old.
•Veal is lighter in color than beef, has a more
delicate flavor and is generally more tender.
•Young veal has a firm texture, light pink in color
and very little fat. As soon as a calf starts eating
solid food, the iron in the food begins to turn the
young animal’s meat red.
Veal

16. LAMB

17. Lamb is the
meat of sheep
slaughtered
when they are
less than one
year old.
Lamb

18. •Meat from
sheep
slaughtered
after that age is
called mutton.
Mutton

19. •Spring lamp a young
lamb that has not been
fed grass or grains.
•Because lamb in
slaughtered at an early
age, it is quite tender
and can be prepared by
almost any cooking
method. A lamb carcass
generally weighs
between 41 to 75pounds
(20 to 35 kg.).
Spring Lamb

20. Hogs or pork

21. •Hogs are bred specially to produce long
loins: the loin contains the highest-quality
meat and is the most expensive cut of pork.
•Pork is unique in that the ribs and loin are
considered a single primal. A hog carcass
generally weighs in a range in 120 to 210
pounds (55-110 kg.).
•Pork Products Ham – comes from pork leg.
It is usually cured and smoked.
•Bacon – is smoked pork belly meat.
Hogs or pork

22. 1. Look for good butchering- A skilled meat
cutter follows the contour of muscles and
bones. With small cuts sliced evenly or in
uniform pieces so that they cook at the same
time.
2. Cut should be trimmed of sinew (tendon),
leaving enough fat to keep the flesh moist.
3. Marbling is the key to the flavor and
tenderness of meat.
• Marbling indicates tenderness in a cut of
meat.
Selection of Meat

23. Although more marbling means more
tenderness, it also means more total fat,
saturated fat, cholesterol, and calories.
• Cooking can tenderize cuts with less
marbling.
4. Meat should have a clear but not bright
color; a grayish tinge is a bad sign.
•Yellow fat signals old age and dried
edges is a sign of dehydration.
Selection of Meat

24. 1. Fresh Meat – this is meat immediately after slaughter,
without undergoing chilling or freezing.
2. Chilled Meat – is meat that has been cooled to a
temperature just above freezing (1-3°) within 24 hours after
slaughter.
3. Frozen Meat – are meat cuts frozen to an eternal
temperature of 20°C (- 40°C).
4. Cured Meat – are meat products that have been treated
with a curing agent solution like salt, sodium nitrate
(salitre), sugar, and spices.
5. Canned Meat – are cooked meat products and only
requires to be reheated.
6. Dried Meats – dehydrated meats.
Market Forms of Meat:

25. 1.Very rare -
red, juices
blood, soft,
jelly-like
Meat Cookery Six Stages of
Doneness:

26. Rare -raw red
portion of meat
is small, around
is pink brown
outer surface,
juices are red .
Meat Cookery Six Stages of
Doneness:

27. Medium rare –
interior
portion is rich
pink. Meat is
plump and
firm
Meat Cookery Six Stages of
Doneness:

28. Medium –
modified
rose, pink
juices are less
Meat Cookery Six Stages of
Doneness:

29. Medium well –
pink color
disappears,
juices are clear
gray, firm to
touch
Meat Cookery Six Stages of
Doneness:

30. Well - gray
inside and out,
shrunken, little
or no juice
appear, brown
and dry.
Meat Cookery Six Stages of
Doneness:

31. 1. Store fresh meat in the coldest part of the
refrigerator (40°F/5°C or lower).
2.You can store pre-packed meat in the refrigerator in
its original wrapper.
3. Use refrigerated fresh meats within 3-4 days. Ground
meats and variety meats are more perishable than
other meats, use them within 1-2 days.
4. Freeze meats for longer storage. (0°F/18°C or colder)
for maximum keeping quality.
-you can freeze luncheon meat, hotdog, and ham up to
2 months.
-Ground meats will keep for 3 months.
Storage of Meats

32. - Pork cuts for 6 months o Lamb will keep up to 9
months.
- Beef will keep for a year.
5. To store meats in the freezer, you should rewrap
them in moisture proof and vapor proof. Label each
package with the date, name and weight of the cut.
6. Refrigerator cured & smoke meats, sausages, and
ready to serve meats, unless the label says otherwise.
Leave them in their original wrappers.
7. Store cooked meat in a tightly covered container in
the refrigerator. Consume within 1-2 days.
Storage of Meats

33. 1. To improve its palatability quality. - Cooking develops flavors
in meat; some methods yield more flavors than other. - Changes
in the fat and in the protein due to heating contribute to the
distinct flavor of cooked meat. It also brings about changes in
meat pigments, making meat more appetizing.
2. To increase tenderness- - remember that meat consists of
muscle tissue, connective tissue, fat and bone. Connective
tissue holds together fibers in the muscle tissues.
The connective tissue contains 2 proteins.
• Elastin – is very tough and elastic, and cooking cannot soften
it.
• Collagen – also tough and elastic, but cooking can soften and
tenderize it.
Principles of Cooking Meat

34. Beef Cuts

35. 6. Round - pierna
corta
7. Hind shank –
kenchi
8. Short Plate-
kabilugan
9. Flank -camito
10. Brisket – puntay
pecho
Beef Cuts
1. Head – ulo ng
baka
2. Chuck – batok
3. Ribs – costillas
4. Short Loin –
cadera
5. Rump – tapadera
Beef Cuts

36. Pork Cuts

37. 5. Shank – bias
6. Foot – pata
7. Spareribs –
tadyang
8. Picnic Shoulder –
kasim
9. Side Belly -
liempo
Pork Cuts
1. Head – ulo ng
baboy
2. Jowl - batok or
kalamnan
3. Blade roast –
costillas
4. Ham – pigi
Pork Cuts