Meat

MEAT AND MEAT SPECIALTIES : MEAT AND MEAT SPECIALTIES

MEAT : MEAT Refers to the parts of animals that are used as food It includes pork, beef, mutton and lamb, goat meat or chevron, carabao meat or carabeef, also horsemeat and dog meat

NUTRITIONAL IMPORTANCE OF MEAT : NUTRITIONAL IMPORTANCE OF MEAT Lean meat is an important source of high quality protein, which amounts on the average to 18 % of meat High quality protein means that all the essential amino acids are present in meat

NUTRITIONAL IMPORTANCE OF MEAT : NUTRITIONAL IMPORTANCE OF MEAT Meat can be regarded as an important source of vitamins B1 and B2; pork exhibiting much higher percentage of B1 (1 mg per 100 g) Also a good source of iron and phosphorous

CLASSIFICATION OF MEAT : CLASSIFICATION OF MEAT BEEF VEAL LAMB and MUTTON PORK

CLASSIFICATION OF MEAT : CLASSIFICATION OF MEAT BEEF beef carcasses are classified on the basis of age and sex Steer carcasses are preferred by retailer because of their heavier weight and higher proportion of meat to bone Meat from bull carcasses usually goes into processed meats

CLASSIFICATION OF MEAT : CLASSIFICATION OF MEAT STEER – male castrated when young HEIFER – young female that has not yet borne a calf COW – female that has borne a calf STAG – male castrated after maturity BULL – mature male, not castrated

CLASSIFICATION OF MEAT : CLASSIFICATION OF MEAT VEAL Meat from immature animals of the bovine species Usually from animals less than 3 months of age and may be of either sex They are largely fed on milk or milk products

CLASSIFICATION OF MEAT : CLASSIFICATION OF MEAT The minimum age for killing is 3 weeks; the term calf is applied to animals slaughtered from 3 to 8 months

CLASSIFICATION OF MEAT : CLASSIFICATION OF MEAT LAMB and MUTTON Sheep carcasses are classified as lamb and mutton according to the age of the animal Lamb is from young animals less than 14 months of age and may be of either sex

CLASSIFICATION OF MEAT : CLASSIFICATION OF MEAT Mutton carcasses are those that have passed the lamb stage Mutton meat is darker in color, less tender and has a stronger flavor than lamb

CLASSIFICATION OF MEAT : CLASSIFICATION OF MEAT PORK The meat of swine Good quality of pork is from young animals usually 7 to 12 months of age In young animals there is no distinction in quality or grade because of sex In older animals sex differences are pronounced

TENDERNESS : TENDERNESS One of the most important attributes in rating meat is that of tenderness The grading of meat does not directly measure tenderness although the probability of a beef carcass’s being tender is greater in a higher than it is in lower grade of beef Pork and lamb are usually tender

TENDERNESS : TENDERNESS Several components of tenderness that are apparent during the biting and chewing of meat have been separated in order to get more precise records on difference in tenderness. These include: The ease with which teeth sink into the meat or softness The crumbliness of the muscle fibers

TENDERNESS : TENDERNESS The amount of connective tissue or the mount of residue remaining after the meat is chewed for a certain time Larger amounts of connective tissue decrease tenderness. As animal increase in age, the tenderness of their meat generally decreases

METHODS OF TENDERIZING MEAT CUTS : METHODS OF TENDERIZING MEAT CUTS Tough cuts of meat may be made tender by one of the following methods: MECHANICAL METHOD – Included in this category are: beating the meat using a device called meat tenderizer or a plain pestle as practiced in making Indonesian or Chinese tapa or dried meat

METHODS OF TENDERIZING MEAT CUTS : METHODS OF TENDERIZING MEAT CUTS MARINADING – This is done by soaking in a solution made up of vinegar or other acids such as calamansi, salt and seasoning. Sometimes wine is also added USE OF TROPICAL PLANT ENZYMES – These are proteolytic enzymes that solubilize some of the meat proteins. These are papain from papaya and bromelin from pineapple and ficin from fig fruits

METHODS OF TENDERIZING MEAT CUTS : METHODS OF TENDERIZING MEAT CUTS AGING – Process of allowing meat that has passed rigor mortis to stand at low temperature for a few weeks GRINDING and CUBING – break up of the connective tissues make the beef more tender

JUICINESS : JUICINESS Juiciness is a desirable quality in cooked meats. Meats differ in juiciness, depending on such factors as the quality of the meat, the presence of fat marbling, and aging of the carcass The interior temperature to which meats are cooked affects juiciness. Meat would be less juicy if it is:

JUICINESS : JUICINESS Overcooked Cut to small size and cooked extensively by dry heat Frozen for long periods especially if stored without a wrapper Repeatedly heated as left-over

MEAT CUTS : MEAT CUTS These are classified into wholesale or retail slaughtered animal is called CARCASS If cut into larger pieces is called WHOLESALE CUTS And then further reduced into RETAIL CUTS

PORK CUTS : PORK CUTS

PORK CUTS : PORK CUTS

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PORK CUTS : PORK CUTS TENDER CUTS LOIN Long muscle at the back of the pig locally known as lomo, slices made into pork chop, when cured called as Canadian bacon Blade chop, rib chop, loin chop, sirloin chop, cubed steak, butterfly chop, top loin chop, sirloin cutlet

PORK CUTS : PORK CUTS Country style ribs, back ribs, smoked loin chop, canadian style bacon, boneless top loin roast, tenderloin, blade loin, center loin, sirloin LEG Locally named as pige or hita, when cured it is called ham boneless leg, sliced cooked “boiled” ham, boneless smoked ham, canned ham, boneless smoked ham slices, center smoked ham slice

PORK CUTS : PORK CUTS SIDE BACON Locally named as liempo, when cut into chunks can be made into lechon kawali Slab bacon, sliced bacon CLEAR PLATE Lard FAT BACK Fat back, lard

PORK CUTS : PORK CUTS LESS TENDER CUTS BOSTON SHOULDER Locally named as kasim or paypay Cubed steak, pork cubes, blade steak, smoked shoulder roll, boneless blade boston roast, blade boston roast PICNIC SHOULDER Locally named kasim

PORK CUTS : PORK CUTS Fresh arm picnic, smoked arm picnic, arm roast, ground pork, fresh hock, smoked hock, neck bones, arm steak, link, sausage, roll SPARE RIBS Local name is buto sa tadyang Spareribs, salt pork, rib roast, rib chop KNUCKLES or PIG’S FEET Locally name as pata, can be made into crispy pata

PORK CUTS : PORK CUTS Fore shank or front feet and hind shank or hind feet TAIL Local name is buntot, can be made into sinigang JOWL Locally named as kalamnan, can be made into stew Smoked jowl

PORK CUTS : PORK CUTS HEAD Locally named ulo, can be made into dinuguan KILAVER LEAN TRIMMING or PINAGTABASAN Used for various minced meat recipes Fat trimmings are used for the preparation of lard

BEEF CUTS : BEEF CUTS

BEEF CUTS : BEEF CUTS

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BEEF CUTS : BEEF CUTS TENDER CUTS Lie along the center of the back. Because that part of the body is affected little by exercise of the animal, the meat is tender. RIB Yields the choicest roasts in the carcass Rib roast, rib steak, rib steak boneless, rib eye roast or steak

BEEF CUTS : BEEF CUTS Roast, broil, panbroil, panfry SHORT LOIN Locally called tagilirang gitna Top loin steak, T-bone steak, porterhouse steak (locally called tagilirang gitna), boneless top loin steak, tenderloin steak or roast or solomillo (the most tender of all beef cuts) Roast, broil, panbroil, panfry

BEEF CUTS : BEEF CUTS SIRLOIN Locally called tagilirang hulihan; may be broiled, pan broiled or pan fried; Pin bone sirloin steak, flat bone sirloin steak, wedge bone sirloin steak, boneless sirloin steak Broil, panbroil, panfry

BEEF CUTS : BEEF CUTS LESS TENDER CUTS ROUND Locally called pierna corta, made into round roast, round steak Round steak, heel of round, top round steak, rolled rump, bottom round roast or steak, cubed steak, eye of round ground beef Braise, cook in liquid

BEEF CUTS : BEEF CUTS RUMP Locally called tapadera, made into rump roast or tapa CHUCK Locally called paypay, made into chuck rib roast or ground beef

BEEF CUTS : BEEF CUTS Boneless chuck eye roast, chuck short ribs, blade roast or steak, arm pot-roast or steak, boneless shoulder pot-rot or steak, cross rib pot-roast, beef for stew, ground beef Braise, cook in liquid

BEEF CUTS : BEEF CUTS TOUGH CUTS FORE SHANKS Locally called kenchi or pata, made into stew Shank crosscuts, beef for stew Braise, cook in liquid FLANK Locally called kamto, made into flank steak

BEEF CUTS : BEEF CUTS Ground beef, flank steak, beef patties, flank steak roll Braise, cook in liquid SHORT PLATE Locally called tadyang, made into short ribs or ground beef Short ribs, skirt steak rolls, beef for stew, ground beef Braise, cook in liquid

BEEF CUTS : BEEF CUTS BRISKET Locally called punta y pecho, made into stew or ground beef Fresh brisket, corned brisket Braise, cook in liquid TIP Tip steak, tip roast, tip kabobs

BEEF CUTS : BEEF CUTS NECK or LEG Source of buto-buto, made into sinigang OXTAIL Locally called buntot ng baka, made into kare-kare

LAMB CUTS : LAMB CUTS

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VEAL CUTS : VEAL CUTS

VEAL CUTS : VEAL CUTS Veal - Hindquarter Loin, the choicest cuts used for roasts and chops Fillet, used for roasts and cutlets Loin, chump-end used for roasts and chops The hind-knuckle or hock, used for stews, pot-pies, meat-pies

VEAL CUTS : VEAL CUTS Veal Fore Quarter Neck, best end used for roasts, stews and chops Breast, best end used for roasting, stews and chops Blade-bone, used for pot-roasts and baked dishes Fore-knuckle, used for soups and stews

VEAL CUTS : VEAL CUTS Breast, brisket-end used for baking, stews and pot-pies Neck, scrag-end used for stews, broth, meat-pies, etc

VEAL CUTS : VEAL CUTS

VEAL CUTS : VEAL CUTS

MARKET FORMS OF MEAT : MARKET FORMS OF MEAT FRESH MEAT This is meat immediately after slaughter without undergoing chilling CHILLED MEAT Is meat that has been cooled to a temperature just above freezing, 1 – 3 F within 24 hours after slaughter. Supermarket and specialty met shops sell this form

MARKET FORMS OF MEAT : MARKET FORMS OF MEAT FROZEN MEAT Are meat cuts frozen to an internal temperature of –20 C (-4 F). Imported meat is sold in this form CURED MEAT Are meat products that have been treated with a curing agent or solution like hotdog, longgnisa, tocino, ham, bacon, corned beef and tapa

MARKET FORMS OF MEAT : MARKET FORMS OF MEAT CANNED Meat recipes in can DRIED Dried meat that is cured like tapa

MEAT COOKERY : MEAT COOKERY Meat is cooked for various reasons: To improve its palatability To increase tenderness For sanitary purposes

METHODS OF COOKING MEAT : METHODS OF COOKING MEAT MOIST HEAT COOKING There is the indirect application of heat Braising, stewing, pressure-cooking and boiling are moist cooking methods Pot roast are examples of braised meat

METHODS OF COOKING MEAT : METHODS OF COOKING MEAT DRY HEAT COOKING There is the direct application of heat Dry heat cooking methods applied to meat include broiling, roasting, pan-broiling, pan-frying or deep fat frying These are usually applied to tender meat cuts

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS ROASTING or BAKING The method of placing meat on a rack in an open pan and cooking by the dry heat of an oven. The usual interior temperatures for beef cooked to various stages of doneness are as follows:

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS RARE (bright red or pink in color) – 58 to 60 C or 136 to 140 F MEDIUM (grayish-pink in color) – 71 to 75 C to 160 to 167 F WELL DONE (grayish-brown in color) – 78 to 82 C or 172 to 180 F

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS Veal, lamb, and cured pork are usually cooked to the following internal temperatures: VEAL, WELL DONE – 74 to 76.5 C or 165 to 170 F LAMB, MEDIUM – 70 to 71 C or 158 to 160 F

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS LAMB, WELL DONE – 79.5 to 82 C or 175 to 180 F CURED PORK, WELL DONE – 71 to 76.5 C or 160 to 170 F

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS BROILING and PAN-BROILING Broiling consists of cooking meats before an open fire, such as a gas flame, live cols, or an electric element A rack for holding the meat out of the dripping is essential, both to keep the meat from stewing in its juices and to prevent burning of the fat Pan-broiling is a variation of broiling

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS Heat is applied by means of contact with hot metal Pans should be of heavy metal and are heated until the fat on the surface smokes slightly The surface of the pan should be lightly oiled with a piece of fat meat Fat should be dipped or poured from the pan as it accumulates to avoid frying the meat in its own fat

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS FRYING Frying may be pan-frying, in which only a small amount of fat (enough to form a layer of melted fat ¼ to ½ inch deep) is used, or deep-fat frying, in which the melted fat is deep enough to cover the food

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS BRAISING The meat may be browned by frying, pan-broiling or broiling before it is braised A small amount of water is usually added, the pan or kettle closely covered, and cooking is continued until meat becomes tender

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS Using small quantities of water added, rather than adding somewhat larger amount of water at one time, will help to retain the brown surface in meats that were browned before braising began

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS STEWING Stewing consists of cooking meats in liquid at simmering or slow boiling temperatures For brown stew, part or all of the meat may be browned preliminary to stewing

SPECIFIC COOKING METHODS : SPECIFIC COOKING METHODS PRESSURE COOKING A relatively short cooking time is required because cooking is done at temperature higher than that of the boiling point of water Meats prepared in a pressure saucepan are commonly cooked to a well-done stage A distinctive steamed flavor is usually produced in pressure-cooked meats

OTHER READ MEATS : OTHER READ MEATS CARABEEF Meat from carabao HORSE MEAT Meat from horse GOAT MEAT Meat from goat Served mainly as pulutan for men drinking basi, beer or tuba Popular dishes as kaldereta, kilawin and papaitan

VARIETY MEATS FROM BEEF AND PORK : VARIETY MEATS FROM BEEF AND PORK Variety meat – are internal organs of animals LIVER – largest gland of animal body. Locally named atay TRIPE – part of the digestive tract of the beef cattle. Locally named tuwalya and libro TONGUE – locally named dila BRAIN – locally named utak

VARIETY MEATS FROM BEEF AND PORK : VARIETY MEATS FROM BEEF AND PORK HEART – locally named puso LUNGS – locally named baga KIDNEY – locally named bato BLOOD – locally named dugo EAR – locally named tenga SKIN – locally named balat

MEAT COOKERY : MEAT COOKERY The cut, age and quality of meat determine its methods of cooking. Dry heat method (direct application of heat) is suitable for tender cuts of meat while moist heat method (indirect application of heat) is used for the less tender cuts. Meats cooked by dry heat method are cooked at high temperatures and for short period of time

MEAT COOKERY : MEAT COOKERY Shrinkage in cooked meats begins at a temperature of about 60 C or 140 F because of the coagulation of proteins with loss of water and melting of fat. The higher the interior temperature of the meat or the stage of doneness, the greater is the shrinkage.