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Meat-lesson-Activities
General Education (Eng 101)
National University (Philippines)
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GRADE 10-COOKERY
QUARTER 4- LEARNING MATERIAL # 1
COOK MEAT CUTS
MELC
LO 2. Cook Meat Cuts (TLE_HECK10PCM-IVb-g31)
OBJECTIVES:
At the end of the lesson, the students will be able to:
- identify the market forms and cuts of meat;
- discuss the importance of meat in our diet; and
- create marinade recipe for meat cuts.
BACKGROUND INFORMATION OF THE LESSON
Meat is flesh or parts of animals that is usually domesticated such cattle, Swine or pig and sheep that used for food. Meat is a good source of complete protein containing all the amino acids necessary for our body. The fat of meat is also a rich source of energy and also influences the flavor, juiciness, and tenderness of the lean meat. Other parts such as livers, kidneys, hearts, and other portions are excellent sources of vitamins and of essential minerals, easily digested by the human system. The most widely consumed meats are beef, the flesh of mature cattle or cow and veal, the flesh of calves of cattle, is much less fatty than beef. The second most widely consumed meat is pork which is from flesh of swine or pig Meat from sheep hich is the lamb is produced on a much smaller scale than either beef or pork. Meats are sold in different market forms and in different cuts. Meats may be cut in major portion or parts from the carcass which is called primal cuts and divided or portioned into smaller cuts which is called sub primal cuts. Portioning the meats will make the cooking and preparing more precise hence the portion will be the basis of choosing the right preparation and cooking method to use.
Market Forms of Meat
- Fresh meat – meat that is recently slaughtered which has not been preserved.
- Chilled meat – meat that is placed in chiller or slightly cold place.
- Cured meat – meat preserved by salting, smoking or aging
- Processed meat –meat preserved by chemical or mechanical process
- Frozen Meat – are meat cuts frozen to an eternal temperature of 20 degrees Celsius (-40C)
- Canned Meat – are cooked meat products and only requires to be reheated.
- Dried Meats – these are dehydrated meats in which water is removed using machines or sunshine.
Meat Cuts Primal Cuts of Beef
Primal Cuts of Pork
Primal Cuts Sub-Primal Cuts
- Chuck: Beef chuck comes from the forequarter of a cow. Chuck consists of the upper arm through the shoulder blade up to part of the neck. It is relatively tough because it has a lot of connective tissues but is high in fat content, which contributes to a rich flavor. Slow cooking like braising will be the best for this meat cut.
2. Rib- The rib cut consists of the sixth through the
12th ribs, not including the lower portion, which is known as the plate. The beef rib section is tender and flavorful, these cuts are versatile, and you can cook them to perfection in many different ways.
3. Short Loin- It is located just behind the rib, is the
loin. It produces the porterhouse steak and T-bone steak, along with the loin steak tail. These cuts offer bold flavor and is tender. Dry heat cooking methods is much appropriate this method enhance its flavor.
4. Sirloin- This cu tis just behind the rib, is the loin.
This is where the highest-quality cuts of beef come from. Dry heat cooking methods is much appropriate this method enhance its flavor.
5. Round- The round is at the back of the cow, this is
at rump and hind legs. This require some marinating or slow-cooking to become tender. Marinating is the method of choice in most cases for steak, and slow-cooking is the best way to tenderize roasts.
Flank-This is a boneless cut of meat located below the loin. You can also broil a flank steak, slice it up and stir-fry it or can marinate and grill it and then slice it.
Short plate- The plate or short plate, is below the rib cut, in the forequarter of the cow. Many plate sub primal cuts are well-suited to fast cooking over high heat.
Brisket- It is located below the chuck, This cut is from the cow’s breastbone area. This part is flavor full but it can be a bit tough. Slow-cooking is best applied method of cooking for brisket, so it becomes tender as it cooks.
Braise, Cook in Liquid Braise
Shank- The shank is the upper part of the cow’s legs. Each side of beef includes two shanks: one in the forequarter and one in the back. This meat cut is tough but cooking it low and slow can cause it to become very tender. Braise, Cook in Liquid
PORK JOWL
ACTIVITY #1: Complete the Meat Cuts!
Directions: Complete the table by writing the sample 5 sub primal cuts of each pork primal cut.
Primal Cuts Sub Primal Cuts
1. Side/ Belly
2. Leg
3. Ribs
4. Shoulder
ACTIVITY #2: Complete the sentence.
Directions: Complete the sentence below. Write your answer on the space provided
Meat is very important to our diet
because_________________________________________________
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Meat-lesson-Activities
Course: General Education (Eng 101)
University: National University (Philippines)
