lOMoARcPSD|28362467 TLE Notes - Market Forms and Kinds of Meat Bachelor of Secondary Education major in English (Bicol University) Scan to open on Studocu Studocu is not sponsored or endorsed by any college or university Downloaded by margo Godinez (margozenidog@gmail.com) lOMoARcPSD|28362467 WHAT IS MEAT? Meat is the edible flesh of certain animals like pigs and cattle. It contains water, protein, fat, and various amounts of minerals and vitamins. It is available in various forms and cuts in the markets. MARKET FORMS OF MEAT Meat is sold in different forms. It is recommended to choose the form that is appropriate for the preparation of the desired dish. This includes fresh, frozen, cured, and processed meat. 1. FRESH MEAT It is meat that is newly slaughtered and butchered and is not preserved. To find out if it is fresh, press the meat with your finger. If it springs back nicely, it is fresh. Another point in choosing fresh meat is through its color and odor. Beef, lamb, and venison (deer) should be bright red while pork should be pink or white. It should not have any foul smell. 2. FROZEN MEAT It is basically meat that has been kept in a freezer. Freezing preserves food as it slows down and prevents the growth of microorganisms that cause the food to spoil. Fresh beef, veal (calf), lamb, and pork can be kept frozen from 4-12 months depending on what kind of meat it is and what kind of cut. 3. CURED MEAT It is meat that uses various food preservations and flavor processes that may involve smoking, spicing, or cooking. The process of curing draws moisture from the meat and is usually done by adding salt or sugar, or a combination of the two. 4. PROCESSED MEAT It is meat that is preserved by smoking, curing or salting, or chemical preservatives. These processes are done to preserve the meat, modify its flavor or color, or improve its tenderness, juiciness, or cohesiveness. It normally contains large amounts of sodium or salt. KINDS OF MEAT Different kinds of meat available in most stores today are those from mammals such as cows, pigs, and sheep. Deer meat or venison can also be bought in markets. 1. BEEF It is the meat from cattle, including bulls (adult males), cows (adult females), calves (young males), heifers (young females), and steers (castrated males). Water buffalo or carabao meat is typically consumed in Asian countries. Beef contains amino acids, B vitamins, iron, zinc, and protein. But eating it in large amounts can cause certain forms of cancer and cardiovascular disease. CUTS LOCATION Chuck neck and shoulder MAIN CUTS OF BEEF CHARACTERI TYPE OF STICS COOKING lean, muscular, tough, flavorful, economical slow cooking methods (e.g. braising, stewing) FURTHER OR SMALLER CUTS center chuck or 7-bone steak, arm chuck roast, cross rib roast, Downloaded by margo Godinez (margozenidog@gmail.com) KNOWN MEAT PRODUCTS lOMoARcPSD|28362467 Brisket breast tough Rib rib tender, highly flavorful Plate below the rib, or at the front belly back part, along the sides of the backbone below the short loin tough, flavorful slow cooking methods muscular, tender, not very flavorful rear back portion between the sirloin tender marinated or highly seasoned before cooking marinated before cooking, slow cooking methods (e.g. braising, stewing) grilling, roasting should be cooked exactly, avoid overcooking marinated before cooking, moist-heat cooking methods slow cooking methods Short Loin Flank Sirloin Tenderloin tough smaller amount of fat, most tender, Round top of hind legs lean, slightly tough, low fat content Shank legs muscular, low fat content, tough slow cooking methods (e.g. braising, stewing, roasting) grilling, broiling pot roast flat cut brisket, point cut brisket short ribs, prime rib, rib eye steaks skirt steak, hanger steak pastrami t-bone, porterhouse, strip steaks long and flat steaks steaks, sirloin tip and tri-tip filet mignon, Chateaubriand round steak, eye of round, top round, bottom round steaks and roasts ground beef, cuts for stews and soups 2. PORK It is the meat of domestic pig, and is one of the most widely consumed meat around the world. Pork is prized for its versatility, texture, and fat content which lends a rich flavor to the meat. It contains high quality protein, B-complex vitamins (B2, B6, B12), niacin, iron, zinc, and selenium. But it is still high in cholesterol and saturated fat. CUTS LOCATION Head head Boston Butt upper part of front shoulders below the Boston butt, towards the hock or shin Picnic Shoulder MAIN CUTS OF PORK CHARACTERI TYPE OF STICS COOKING tough tough FURTHER OR SMALLER CUTS jowl, cheeks, snout, ears slow cooking methods slow cooking methods (e.g. barbecuing, roasting, Downloaded by margo Godinez (margozenidog@gmail.com) KNOWN DISHES OR PRODUCTS stocks and soups sausages lOMoARcPSD|28362467 braising) Loin top of rib cage tough, flavorful Spareribs flat lower portion, along the belly and breast bone inexpensive, tough, chewy, higher ratio of bone to meat Belly boneless, high amount of fat Ham underside portion and around the stomach top of hind leg Feet feet high in collagen roasts, steaks, back ribs, pork cutlets, pork chops, tenderloin grilling over low temperatures, baking, braising cured, grilling, frying, braising cured or smoked, roasting cured, smoked, or pickled Canadian or back bacon bacon ham hock ham, prosciutto soups and stews 3. LAMB and MUTTON Lamb is the meat of young sheep, while mutton is the meat of ewes (adult females) and rams (adult males). Lamb has a milder flavor than mutton, and has a color lighter than the latter. It is also tender and more expensive than mutton. Sheep meat comprises of protein, zinc, iron, manganese, selenium, copper, and B vitamins. But it can also cause heart disease and obesity because of the saturated fat it contains. MAIN CUTS OF BEEF CHARACTERI TYPE OF STICS COOKING CUTS LOCATION Neck neck cheap, small amount of meat, tough Shoulder shoulder fairly tender, juicy, a little chewy Rib between the shoulder and loin (towards the back) breast tender bottom section of the leg, just below the knee hindquarters, tough slow cooking methods bolder flavor, broiling, Breast Shank Leg tough slow cooking methods (e.g. braising, stewing) dry-heat methods, moist-heat methods dry-heat methods, moist-heat methods moist cooking methods FURTHER OR SMALLER CUTS KNOWN DISHES OR PRODUCTS stews, burgers, meatballs rack of lamb, rib chop, lamb crown roast ground meat, rolled breast, riblets, boneless riblets, spareribs top round, leg Downloaded by margo Godinez (margozenidog@gmail.com) burgers lOMoARcPSD|28362467 Flank Loin Sirloin including the top or rump end of the leg and thighs side of the body between the ribs and hip between the forequarter and hindquarter tender, moist grilling, roasting steak, rolled leg, center leg lean, juicy, tough ground meat beside the loin, near the leg tender, flavorful moist-heat cooking methods (e.g. braising) dry-heat cooking methods (e.g. roasting, panfrying, grilling) broiling, roasting, panfrying tender loin chop, loin roast 4. VENISON The term “venison” was originally used to refer to the meat of any animal hunted and killed for food. Nowadays, however, it refers exclusively to the meat of deer. It is similar to the taste of beef or mutton, though it is richer and bolder. It is also leaner and more finely textured than beef and mutton. However, it can be quite tough. Venison is one of the most healthful kinds of meat. It contains quality protein, iron, magnesium, potassium, and B vitamins. It is also low in fat and cholesterol. MAIN CUTS OF BEEF CHARACTERI TYPE OF STICS COOKING CUTS LOCATION Shoulder shoulder Shin Saddle lower part of the leg back portion tender grilling, broiling, roasting Flank side portion lean, tough Haunch rump area lean, flavorful braising, stewing, grilling roasting, braising, stirfrying tough, flavorful FURTHER OR SMALLER CUTS KNOWN DISHES OR PRODUCTS osso bucco soups and stews moist-heat cooking methods (e.g. braising, stewing), roasting loin, backstrap, loin chops, loin roast, rib roast, tenderloin flank steak rump roast and round, leg medallions APPLICATION Knowing the different market forms of meat helps you in determining what appropriate preparation for the dish must be done. It also prevents the growth of harmful bacteria and preserves the meat. Downloaded by margo Godinez (margozenidog@gmail.com) lOMoARcPSD|28362467 The different types and cuts of meat give the consumer options on what meal is convenient to prepare, simple to store, and easy to cook. It is also a big factor to know the kinds of animals available or abundant in a particular region because it influences the economic condition of consumers. Downloaded by margo Godinez (margozenidog@gmail.com)
