Lesson 1

TLE 10
COOKERY.
LESSON 1:MEAT
MEAT
• Meat is animal flesh that is eaten
as food, humans have hunted or
farmed.
• It gives a complete protein containing

all the amino acids needed for the body.
MEAT
• Meat is a term for the flesh of cattle (beef

and veal), sheep (lamb) and pigs (pork).
Meat comprises water, protein, fat, and va
rious amounts of minerals and vitamins.
MEAT
• The fat of meat, which differs
widely in quality, variety, and cut is
a valuable supply of energy and it
influences the flavor, juiciness, and
tenderness of the lean
(Britannica.com, 2021).
DIFFERENT KINDS OF MEAT
Pork Carabeef
Beef Chevon
Lamb Veal
EXAMPLE OF PORK
EXAMPLE OF BEEF
EXAMPLE OF LAMB MEAT
EXAMPLE OF CARABEEF
EXAMPLE OF CHEVON
DEER MEAT GOAT MEAT

EXAMPLE OF VEAL
DO YOU HAVE ANY IDEA ABOUT TYPES OF MARKET FORMS?
MARKET FORMS OF MEAT
CHILLED CURED PROCESSED DRIED
MEAT MEAT MEAT MEAT
FRESH CANNED
MEAT MEAT
FROZEN MEAT
FRESH MEAT
• Meat that is recently slaughter

ed, has not been preserved or
frozen, didn't undergone
through cooking or drying.
Example of fresh meat
CURED MEAT
• Curing is any various of food
preservation and flavoring pro
cesses of food such as meat, by
adding salt, with aim of drawi
ng moisture out of the body.
Example of Cured Meat
Salting Smoking or Aging

PROCESSED MEAT
• Meat preserved by chemical
process.
Example of Processed Meat
CHILLED MEAT
• Meat that is placed in chiller or
slightly cold.
• is meat that has been cooled to
a temperature just above
freezing (1-3°C) within 24 hrs
after slaughter
Example of Chilled Meat
FROZEN MEAT
• These are meat cuts frozen
to an external temperature
of 20°C (-40°F)
Example of Frozen Meat
DRIED MEAT
• dehydrated meats
Example of Dried Meat
Lamb Dried Meat

CANNED MEAT
are cooked meat products and
only requires to be reheated
Example of Canned Meat
CUTS OF MEAT
PORK
What are the primary
cuts of pork?
PRIMARY CUTS
• We can break a pork down into four basic
c primal pork cuts. You’ll see some sources
divide pork into a few more primal cuts, but
traditionally, pork cuts consist of these four
sections, before being divided further into
sub primal cuts
PRIMARY CUTS
• SHOULDER
The shoulder encompasses the
front portion of the hog.
PRIMARY CUTS
• LEG
The leg primal cut includes the
hog’s hind leg and rump. This
portion is where ham comes from,
so you’ll sometimes hear the leg
section referred to as the ham.
PRIMARY CUTS
• LOIN
The middle of the hog consists
of two sections. The top, known
as the loin, is exceptionally
tender and lean.
PRIMARY CUTS
• BELLY
The bottom portion of the
middle of the hog is the belly,
sometimes called the side. It’s
the fattiest portion of the hog.
PRIMARY CUTS OF PORK
DIFFERENT CUTS PORK
• PORK SHOULDER
Pork shoulder is cut from the
upper portion of the pork
shoulder of the pig.
DIFFERENT CUTS PORK
• PICNIC HAM
Picnic ham is the front leg and
shoulder of a hog. Cut from the
lowest part of the shoulder,
widest part.
DIFFERENT CUTS PORK
• COUNTRY STYLE SPARERIBS
Cut from the breast, with a
lot of meat
DIFFERENT CUTS PORK
• FRONT HOCK
Cut from the front of the pig.
DIFFERENT CUTS PORK
• PORK LOIN
Cut from the pig’s back and is large,
lean and tender.
DIFFERENT CUTS PORK
• PORK CHOPS
Cut from meat perpendicular to
the spine, often from the loin.
DIFFERENT CUTS PORK
• BABY BACK RIBS
Baby back ribs come from the
parts of the ribs that are
connected to the
backbone.
DIFFERENT CUTS PORK
• PORK BELLY
It is cut from the pig’s belly.
DIFFERENT CUTS PORK
• SPARERIBS
Cut from the ends of baby back
ribs and run along to
the pig's breast bone
DIFFERENT CUTS PORK
• SIRLOIN
Cut from the back of the pig
DIFFERENT CUTS PORK
• REAR LEG
Cut from the back leg of the pig
DIFFERENT CUTS PORK
BEEF/VEAL
BEEF/VEAL
VEAL
Veal is the meat from a calf or
young cattle animal. A calf
is raised until about 6 to 7
months, weighing up to 450
pounds.
BEEF/VEAL
VEAL
Veal is light pink in color, and
after 8 months, the meat
becomes darker in color.
After 12 months of age, the
meat is called beef.
BEEF/VEAL
BEEF
The meat is red in color. Beef
comes from different breeds of
dairy and beef cattle. Beef has
a stronger taste than veal and
a slightly coarser texture.
BEEF/VEAL
DIFFERENT CUTS OF BEEF/VEAL
CHUCK
Cut from the shoulder
blade. These cuts are
tasty and flavorful but
tough because have of
connective tissue
SHANK
Cut from the leg, More
flavor and connective
tissue than any other
part. Very tough and
chewy
RIB
Cuts from rib section, this
is very tender and flavorful,
suitable for grilling, broiling
and roasting.
PLATE
Cut from the belly, chewy
and quite tough.
FLANK
This is the muscle of the
Flank below the loin or
abdominal mussle. One of
the toughest cut
LOIN
This cut includes the rib
and the small of the back.
One of the most tenderest
cuts
SIRLOIN
Cut from the back, pass the
loin. this section are tender
, but less tender than from
the Short Loin. Tender and
flavorful
ROUND
Cut from the back, above
the back leg. meat from
this cut is lean and can
be tough and chewy,
LAMB
LAMB
Lamb is a type of red meat
from domesticated sheep that
are less than a year. Most
Lamb is brought to market at
around 6 to 8 months of age.
LAMB
Sheep over the age of 1 year

are considered mutton, not
lamb.
LAMB
Mutton and lamb refers to the

meat that comes from sheep,
Mutton is obtained from older sh
eep, while lamb meat is from
Young sheep
DIFFERENT CUTS OF LAMB
SHOULDER
Cut from the shoulder and it is
full of flavor.
ROCK/RACK
Cut from the ribs, and it is the
most expensive cut, but are
incredibly delicious and
tender.
LOIN/LOIN CHOP
Cut from the waist ,
and the mini T bone steaks.
RUMP
Cut comes from the back, it is
lean, tender, and full of
flavor.
LEG
Cut from the leg, and
has a good strong flavor
SHANK
Cut from the lower part
of the back leg.
NECK
Cut from neck, connected to
the shoulder and it is a
cheap cut.
ASSIGNMENT:
BRING THE FOLLOWING MATERIALS;
(Each group) TOMORROW
1. CARTOLINA 2 ( WHITE)
2. RULER
3. PENCIL
4. PENTELPEN
THANK
YOU

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TLE 10

• It gives a complete protein containing

• Meat is a term for the flesh of cattle (beef

DEER MEAT GOAT MEAT

• Meat that is recently slaughter

Salting Smoking or Aging

Lamb Dried Meat

Sheep over the age of 1 year

Mutton and lamb refers to the

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