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MEAT CUTS - Hand Out - Riza Leigh I. Figues
MEAT CUTS - Hand Out - Riza Leigh I. Figues
Chuck or paypay
It contains the square cut shoulder and top five ribs, the arm, the blade bone and
the neck bone.
(A shoulder is a really complicated contraption, made up of a multitude of different muscles of various
shapes and sizes. These muscles are used for locomotion, and for supporting the weight of the animal.
The more a muscle is exercised, the tougher it gets. So shoulder muscles are generally pretty tough.)
Ribs or costillas
Plate or Tadyang
Short loin
Flank or kamto
It is lean and tough and contains a high percentage of fat.
(Flank Steak- a tough cut with a thick grain best marinated and cooked quickly over high heat)
It is lies between the rump and the short loin and yields sirloin steak, pin bones,
wedge bone and flat bone.
Jowl or kalamnan
It is the loose flesh about the lower jaw or throat with a high percentage of fat.
(The pork jowl is mostly used in making sausages, although it can also be cured and made into
bacon. In Italian cooking, cured pork jowl is referred to as guanciale.)
It is the cut from the upper shoulder that has a compact shape and easy to slice.
(A square cut located just above the primal shoulder. It accounts 7% of carcass weight. It has a
good percentage of fat to lean meat that contains a small amount of bone.)
Loin or lomo
Picnic or kasim
It is the cut from the lower portion of the shoulder of the animal that has more bone
in proportion to lean meat.
(Another tough cut is the pork shoulder (also called the picnic shoulder) is frequently cured or
smoked. Pork shoulder is also used for making ground pork or sausage meat.)
It is the cut from the belly portion of the long carcass, usually cured and sold in
slices or stabs.
(The pork side (also called the pork belly) is where pancetta and bacon come from. Pork belly
meat can also be rolled and roasted or even cut into steaks.)
Ham or pigi
It is taken from the belly portion of the animal and it contains a large proportion of
bones.
(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. Pork spareribs can also be braised
or cooked in a crock pot.)
Shank
(It contains a high percentage of cartilage and tissue. High in collagen, pork feet are excellent
sources of gelatin and are frequently added to soups and stews. Long, slow simmering breaks
down the tough connective tissues in the pork foot and tenderizes the meat. Pork feet can also be
cured, smoked, or even pickled.)
Tough cuts of meat must be cooked with moisture or in water at low temperature for a
longer period of time.
When defrosting or thawing frozen meat, one should not remove its wrapping to prevent
the growth bacteria.
______________1. It is a beef cut that is a ratty out whose meat is ground for hamburgers.
______________2. It is a beef cut that is lean and tough and it contains a high percentage of fat.
______________3. It is a pork cut that the loose flesh has a high percentage of fat.
______________4. It is a pork cut that composed of the butt or shank end.
______________5. It is the cut from belly portion of the long carcass that is usually cured and
sold in slices or stabs.
______________6. It is the pig’s leg that contains a high percentage of cartilage and tissue.
______________7. It is a pork cut that has a very bony piece that contains a high percentage of
cartilage and connective tissues.
______________8. It is a beef cut that contains a square cut shoulder and top five ribs, the arm,
the blade bone and the neck bone.
______________9. It lies between the rump and the short loin and yields sirloin steak pin bones,
wedge bone and flat bone.
_____________10. It is a beef cut that is oval shaped with a small round bone and a high
proportion of lean and fat roast out.
Guess What?
II. What part of the meat (beef and pork) do you think has a high value and low
value?
Meat Cuts with High Value Meat Cuts with Low Value
Skills Trial
III. Make a meat dish using moist heat or dry heat cooking method.