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    4th Quarter TLE

    Uploaded by

    Alfred Lawrence Honrales
    This document provides information about types of knives used in meat preparation, the composition and structure of meat, basic meat preparation methods, forms of meat in the market, and primal and retail cuts of various meats including beef, pork, and lamb. It identifies knives such as the chef knife, utility knife, and slicer and their uses. It outlines the main components of meat as water, protein, and fat. It also describes the muscle fibers and connective tissue that make up meat's structure.

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    © All Rights Reserved
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    4th Quarter TLE

    Uploaded by

    Alfred Lawrence Honrales
    94 views6 pages
    This document provides information about types of knives used in meat preparation, the composition and structure of meat, basic meat preparation methods, forms of meat in the market, and primal and retail cuts of various meats including beef, pork, and lamb. It identifies knives such as the chef knife, utility knife, and slicer and their uses. It outlines the main components of meat as water, protein, and fat. It also describes the muscle fibers and connective tissue that make up meat's structure.

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    4th Quarter TLE

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    This document provides information about types of knives used in meat preparation, the composition and structure of meat, basic meat preparation methods, forms of meat in the market, and primal and retail cuts of various meats including beef, pork, and lamb. It identifies knives such as the chef knife, utility knife, and slicer and their uses. It outlines the main components of meat as water, protein, and fat. It also describes the muscle fibers and connective tissue that make up meat's structure.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    94 views6 pages

    4th Quarter TLE

    Uploaded by

    Alfred Lawrence Honrales
    This document provides information about types of knives used in meat preparation, the composition and structure of meat, basic meat preparation methods, forms of meat in the market, and primal and retail cuts of various meats including beef, pork, and lamb. It identifies knives such as the chef knife, utility knife, and slicer and their uses. It outlines the main components of meat as water, protein, and fat. It also describes the muscle fibers and connective tissue that make up meat's structure.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
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    4th Quarter TLE

    Types Of Knifes And Their Used

    1. French knife or Chef knife - for general


    purpose chopping, slicing, and dicing.
    2. Utility knife - Used for carving roast
    chicken and duck.
    3. Boring knife - used for boring raw meats
    and poultry.
    4. Slicer - used for carving and slicing
    cooked meats.
    5. Butcher knife - used for cutting,sectioning
    and trimming raw meats in the buther shop.
    6. Scimitar or Steak knife - used for accurate
    cutting steaks.
    7. Cleaver - Used for cutting through bones.

    Composition Of Meat

    1.Water
    2.Protein
    3.Fat
    4.Carbohydrates

    Structure of Meat

    1.Muscle Fibers
    - lean meat is composed if long, thin muscle
    fibers bound together in bundles. These determine
    the texture of grain of a piece of meat.
    - Course textured meat has
    large fibers

    2.Connective tissue

    Basic Preparations Methods of Meat


    1. Washing
    2. Skinning
    3. Dicing
    4. Trimming
    5. Slicing
    6. Seasoning
    7. Coating

    Group - 4
    leader: kristina pile
    garcia
    portugal
    honrales

    Market Forms Of Meat

    1. Fresh Meat
    meat that is recently
    slaughtered, has not
    been preserved,frozen.

    2. Chilled Meat
    Meat that is place
    in chiller or sligthly
    cold.

    3. Cured Meat
    Meat preserved by salting,
    smoking or aging.

    4. Processed Meat
    Meat preserved by
    chemical process

    Cuts of meat

    *After the animal


    is stunned,
    *The carcass is the
    bled out by hanging
    upside down on a rail.
    Older animals are processed but the quality
    of meat is older.

    Primal Cuts
    Are also known as wholesale cuts.
    Are the larger sections of carcass from
    which

    Wholesale Vs. Retail

    Wholesale
    *Wholesale cuts are those which
    are shipped from the packing plant
    to Buthers and Grocers for further
    Processing into smaller cuts
    Large Cuts

    Retail
    Small cuts

    Primal Cuts of Beef


    1.chunk
    2. rib
    3. loin
    4. round
    5. flank
    6. plate
    7. shank
    8. brisket

    RETAIL CUTS (BEEF) - Pile


    1.Eye of Round Steak (Round)
    2.Round Steak (Round)
    3.Tip Steak, Sirloin Tip Steak (Round or Loin
    4.Porterhouse Steak (Loin)
    5.T-Bone (Loin)
    6.Tenderloin Steak (Loin)
    7.Eye Steak, Ribeye Filet (Rib)
    8.Small End Steak Ribeye Steak (Rib)
    9.Arm Steak, Arm Chuck Steak (Chuck)
    Primal cuts (Wholesale) Pork
    1. ham,leg
    2. loin
    3. shoulder
    4. side/belly

    RETAIL CUTS (PORK) - Honrales

    1.Blade Boston, Blade Roast (Shoulder)


    An inexpensive cut of well marbled meat that
    comes from the top portion of the front leg of the hog

    2.Blade Chop (Loin)


    a cut from the beginning of the loin in the shoulder area.

    3.Cube Steak

    4.Back Ribs (Loin)

    5.Sausage Links

    6.Sausage Patties

    7.Ground Pork

    8.Spare Ribs (Side)

    PRIMAL CUTS (LAMB) - Garcia


    Shoulder
    Breast
    Loin
    Leg
    Rack

    RETAIL CUTS (LAMB) - Pile


    French Style Roast (Leg)
    Sirloin Chops (Loin)
    Loin Roast (Loin)
    Loin Chops (Loin)
    Rib Chops (Rib)
    Rib Roast (Rib)
    Arm Chop (Shoulder)
    Whole Square Cuts (Shoulder)
    Riblets (Rib)

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