Scribd
Upload
30 views15 pages

Meat Cuts Report

Uploaded by

Mariel Leran
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
30 views15 pages

Meat Cuts Report

Uploaded by

Mariel Leran
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 15

Meat Cuts

-Mariel Leran
1. Tender cuts –
contain lean meat
01 ADD YOUR TITLE HERE
and little collagen,
these are the less
exercised parts of 02 ADD YOUR TITLE HERE

animal and the


most expensive 03 ADD YOUR TITLE HERE

cuts. Good for dry


heat method of 04 ADD YOUR TITLE HERE

cooking.
2. Less Tender cuts –
there are more
developed connective
tissues in these cuts. It
is necessary to apply
moist heat methods of
cookery to gelatinize
the connective tissues.
3. Tough cuts – are
usually those
muscles which get
more exercise while
the animal is alive,
usually located in the
lower part of the
animal.
Variety cuts – are the
animal glands and other
internal organs.
2020
Pork Cuts
Beef Cuts
Meat Cookery
1. Very rare – only
a thin portion
around the edge of
the meat is fully
cooked.

In beef, changes in
cooking
temperatures
ranging from 54 °C
or 130 °F (very rare)
• 1. Very rare – only a thin portion around the edge of the meat is
fully cooked.
2. Rare – the raw, red portion of the meat is small and around it is
pink, there s a good brown outer surface. The meat has a full,
plump appearance and gives in to pressure, juices are red but not
bloody.
3. Medium rare – the interior portion is rich pink and exudes juice
of the same color, the meat is still plump and firm.
4. Medium – the interior color of the meat is a modified rose. Pink
juices are apparent but less. The exterior portion is well –browned.
5. Medium well – the pink color has completely disappeared.
Juiciness is still evident but the juices are clear or gray not pin, the
meat is firm to touch.
6. Well Done– the meat is completely gray inside, hard, flinty and
shrunken, little or no juice appears on its surface which is brown
and dry.
Cooking Technique's
1. Dry heat
method –
broiling, pan
broiling, or griddle
broiling, roasting
or baking,
barbecuing,
sautéing, pan
frying, deep –
frying, ovenizing
2. Moist heat
method –
braising,
fricassing,
casseroling,
stewing,
simmering,
steaming,
blanching.
Thank you

You might also like