MEAT CUTS

MEAT CUTS
 A slaughtered animal is called a CARCASS.

 The carcass is bled out and hung upside down on a rail for further processing.
 Carcass is it into large pieces called wholesale cuts or “primal cuts” which are
further reduced into retail cuts.
 The retail cuts commonly found in market are further classified as tender cuts,
less tender tough cuts and variety cuts.
MEAT CUTS OF BEEF AND CARABEEF
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
 It includes 6 to 12 ribs and the blade bones.

(Beef rib primal comes from the beef forequarter. Steaks are cut from tender ribeye muscle on cows back.
Cut from the beef rib are more expensive. It yields well-marbled, flavorful cuts like ribeye and primal rib
roast.)
Plate or Tadyang
 It is a ratty out whose meat is ground for hamburgers.

(Skirt Steak- a dense cut with visible grain from the beef plate, best cooked very quickly over high heat)
Short loin
 It consists of the backbone and sometimes

the last rib.
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)
Loin end/tagilirang hulihan
 It is lies between the rump and the short loin and yields sirloin steak, pin bones,
wedge bone and flat bone.
Round or pierna costa
 It is the oval shaped with a small round bone and a high

proportion of lean and fat roast out.
Foreshank or pata
 It is a very bony piece that contains a high percentage of

cartilage and connective tissues.
MEAT CUTS OF PORK
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.)
Boston butt or paypay
 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
 It is a long cut that extends along the backbone of the animal.

(Hogs are bred to have extra-long loins so they can have up to 17 ribs, unlike beef and lamb
which have 13. The entire pork loin can be roasted or it can be cut into individual chops or
cutlets. Above the loin is another section of fatback which can be used for making lard, salt pork,
or added to sausage or ground pork)
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.)
Bacon side or liyempo
 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 composed of the butt or shank end.

(It contains a higher proportion of lean to bone. The back leg of the
hog is where we get fresh, smoked, or cured hams. Serrano
ham and prosciutto are made from hams that are cured, smoked, and
then air-dried. Fresh hams are usually roasted, but they can be cut into
ham steaks as well.)
Spare rib or buto sa tadyang
 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 is the pig’s legs.
(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.)
6 STAGE OF DONENESS OF MEAT

Meat is cooked to make it more palatable and digestible tenderize meat; it must be cooked with
heat.
Very rare- the color is red; it has juices

blood and soft jelly like.
Rare- the outside is gray-brown, and the
middle of the steak is red and slightly
warm.
Medium rare- the steak will have a fully
red warm center
Medium- the middle of the steak is hot
and red with pink surrounding the
center. The outside is gray brown.
Medium well done- the meat is light
pink surrounding the center and above
core temperature
Well done- the meat is gray brown
throughout and slightly charred.
PRINCIPLES OF COOKING MEAT
 Meat should be immediately removed from wrapping paper.
 Low to moderate heat is the best cooking temperature for meat.
 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.
 Meat that has been defrosted should be cooked immediately.
 Pork should always be cooked thoroughly.

Can you name me?
I. Identify the following cuts of meat.
______________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.

MEAT CUTS - Hand Out - Riza Leigh I. Figues

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 A slaughtered animal is called a CARCASS.

MEAT CUTS OF BEEF AND CARABEEF

 It includes 6 to 12 ribs and the blade bones.

 It is a ratty out whose meat is ground for hamburgers.

 It consists of the backbone and sometimes

Loin end/tagilirang hulihan

Round or pierna costa

 It is the oval shaped with a small round bone and a high

 It is a very bony piece that contains a high percentage of

MEAT CUTS OF PORK

Boston butt or paypay

 It is a long cut that extends along the backbone of the animal.

Bacon side or liyempo

 It is composed of the butt or shank end.

Spare rib or buto sa tadyang

 It is the pig’s legs.

6 STAGE OF DONENESS OF MEAT

Very rare- the color is red; it has juices

PRINCIPLES OF COOKING MEAT

 Meat should be immediately removed from wrapping paper.

 Low to moderate heat is the best cooking temperature for meat.

 Meat that has been defrosted should be cooked immediately.

 Pork should always be cooked thoroughly.

I. Identify the following cuts of meat.

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