P R E PA R E

N D C O O K
A
ME AT
 PRAYER Mighty God,
We are grateful for this day You have given us.
We look forward to what You would have us learn.
Please help us to be patient.
Please help us to use the time You give us wisely.
When we make mistakes, please help us to humbly accept
correction.
We know that You have plans for us, and plans for us to succeed,
Plans to give us hope and a future.
Blessed be Your name forever and ever,
Amen
ENERGIZER
PASS THE CABBAGE
BEE
LAMB
VEAL
PORK
 MEAT
Meat is muscle tissue. It is the flesh of
domestic animals (cattle, hogs, and
lambs) and of wild game animals (such
as deer). As a cook, chef, or food
service operator, you will spend more
of your time and money on meats than
on any other food.
CLASSIFICATIO
NS
OF MEAT
 B E E F
Beef is the culinary name for
meat from bovines, especially
cattle. Beef can be harvested
from cows, bulls, heifers, or
steers.
 V E A L
Veal is the meat of young cattle
(calves), in contrast to the beef from
older cattle. Though veal can be
produced from a calf of either sex or
any breed, most veal comes from male
calves (bull calves) of dairy cattle
breeds.
 LA M B
Lamb, hogget, and mutton (UK, New
Zealand and Australia) are the meat of
domestic sheep. The meat of a sheep in
its first year is lamb; that of a juvenile
sheep older than one year is hogget;
and the meat of an adult sheep is
mutton,
 PO R K
Pork is the culinary name for meat from
the domestic pig. It is one of the most
commonly consumed meats worldwide,
with evidence of pig husbandry dating
back to 5000 BC. Pork is eaten both
freshly cooked and preserved.
 COMPOSITION, STRUCTURE,
AND BASIC QUALITY FACTORS

COMPOSITION

Muscle tissue consists of three major

components: water, protein, and fat. Water is
about 75 % of muscle tissue. Protein is an
important nutrient and the most abundant
solid material in meat. About 20 % of muscle
tissue is protein. Protein coagulates when it is
heated. This means it becomes firmer and
loses moisture.
 COMPOSITION, STRUCTURE,
AND BASIC QUALITY FACTORS

Fat accounts for up to 5 % of muscle. A beef

carcass can be as much as 30% fat.
Marbling is fat that is deposited within the
muscle tissue. The juiciness we enjoy in well-
marbled beef is due more to fat than to
moisture. Surface fat protects the meat
especially roasts from drying out during
cooking as well as in storage. Adding surface
fats where they are lacking is called barding.
 COMPOSITION, STRUCTURE,
AND BASIC QUALITY FACTORS

Meat contains a very small amount of

carbohydrates. From the standpoint of
nutrition, its quantity is so small that it is
insignificant. It is important, however,
because it plays a necessary part in the
complex reaction, called the Maillard
reaction.
 ST RU C T U R
E
Lean meat is composed of long, thin muscle fibers
bound together in bundles. These determine the
texture or grain of a piece of meat. Fine-grained
meat is composed of small fibers bound in small
bundles. Coarse-textured meat has large fibers.
 ST RU C T U R
E
Muscle fibers are bound together in a network of
proteins called connective tissue. Also, each
muscle fiber is covered in a sheath of connective
tissue. There are two kinds of connective tissue:
collagen, which is white in color, and elastin,
which is yellow.
 A I L A B L E F O R M S :
AV I A L
RC A S S E S , P A R T
CA A L S ,
CARC A S S E S , PR I M
A B R I C A T E D C U T S
AND F
CARCASSES
The carcass is the whole animal, minus
entrails, head, feet, and hide (except
pork, from which only the entrails and
head are removed). Whole carcasses
are rarely purchased by foodservice
operators because of the skill and labor
required in cutting and because of the
problem of total utilization.
 PARTIAL
CARCASSES
(SIDES, QUARTERS, FORESADDLES,
HINDSADDLES)

These represent the first step in

breaking down a carcass.
 PRIMAL OR
WHOLESALE
CUTS
These are the primary divisions of
quarters, foresaddles, hindsaddles, and
carcasses. These cuts, called primal
cuts.Each primal may be fabricated, or
cut up and trimmed, in several ways.
Primal cuts are always the starting
 FABRICATED
CUTS
Primal cuts are fabricated into smaller
cuts for roasts, steaks, chops, cutlets,
stewing meat, ground meat, and so
forth, according to individual customer
requirements. Portion-controlled cuts
are ready-to-cook meats cut according
to customer’s specifications.
Variety
meats known as offal,
include various
organs, glands, and
other meats that
don’t form a part of
the dressed carcass
of the animal.
 Offal meats are edible organs and items from
beef, calf, pork, and lamb which are not included
in the primary or secondary cuts also called
fancy meats.
Sweetbread
sThe thymus glands of
calves and young beef
animals. They are
considered a delicacy and
are often expensive.
Sweetbreads are mild in
flavor and delicate in
texture.
 DECIDING WHICH
FORMS TO PURCHASE
Whether you buy whole carcasses, fabricated cuts, or anything
in between depends on four factors:

• Skill - How much meat-cutting skill you or your staff has.

• Work and Storage Space - How much work and storage
space you have.
• Menu - Whether or not you can use all cuts and lean
trim on your menu.
• Cost - Which form gives you the best cost per portion
after figuring in labor costs.
 ACTIVITY
Group yourselves into 4
groups you will pick an animal
from the topic that we
discussed earlier. Draw and
write the characteristics of
meat and their meat cuts. I
will provide a manila paper
for each group. Select a
SHORT QUIZ
Direction: Write TRUE if the
statement is correct.
Otherwise, write FALSE if the
statement is wrong and change
it with the correct answer.
Write your answer directly on
1/4 sheet of pad paper.

ONE FOURTH MAM?

SHORT QUIZ
1.) Veal is the culinary name for
meat from bovines, especially
cattle. It can be harvested from
cows, bulls, heifers or steers.

2.) Sweetbreads are the thymus

glands of calves and young beef
animals. They are considered a
delicacy and are often expensive
 SHORT QUIZ
3.) Marbling is fat that is
deposited within the muscle tissue.
The juiciness we enjoy is due more
to fat than to moisture.

4.) Fabricated cuts are the primary

divisions of quarters, foresaddles,
hindsaddles, and carcasses
 SHORT QUIZ
5.) Pork is the culinary name for
meat from the domestic pig. It is
one of the most commonly
consumed meats worldwide, with
evidence of pig husbandry dating
back to 5000 BC.
 “The beautiful thing about
learning is that no one can
take it away from you.” – B.B.
King

Thank You!
EULENEMAY CORONADO
BTVTED BCW 4-A