Podcast
Questions and Answers
Which classification of meat cut is considered expensive and requires a shorter cooking time?
Which classification of meat cut is considered expensive and requires a shorter cooking time?
- Less Tender Cut
- Tough Cut
- Tender Cut (correct)
- Variety Cut
Which cut is best suited for dishes requiring longer cooking times, such as bulalo soup?
Which cut is best suited for dishes requiring longer cooking times, such as bulalo soup?
- Less Tender Cut
- Tender Cut
- Tough Cut (correct)
- Variety Cut
What are the internal organs of an animal classified as?
What are the internal organs of an animal classified as?
- Less Tender Cut
- Tough Cut
- Tender Cut
- Variety Cut (correct)
Which classification of meat cut is typically found in the neck and shoulder areas?
Which classification of meat cut is typically found in the neck and shoulder areas?
What is the main characteristic of a Tough Cut?
What is the main characteristic of a Tough Cut?
What is the main characteristic of a Less Tender Cut?
What is the main characteristic of a Less Tender Cut?
Which of the following cuts is likely to be used in a dish like crispy pata?
Which of the following cuts is likely to be used in a dish like crispy pata?
Which classification of meat cut is primarily used in recipes like cordon bleu and steaks?
Which classification of meat cut is primarily used in recipes like cordon bleu and steaks?
What internal organs are included in the Variety Cut classification?
What internal organs are included in the Variety Cut classification?
Which preparation method is most suitable for Tough Cuts?
Which preparation method is most suitable for Tough Cuts?
Where is the Tender Cut typically located on the animal?
Where is the Tender Cut typically located on the animal?
What type of meat cut is primarily associated with dishes such as adobo and caldereta?
What type of meat cut is primarily associated with dishes such as adobo and caldereta?
Which type of cut is likely to be found in larger retail cuts such as the body's head and legs?
Which type of cut is likely to be found in larger retail cuts such as the body's head and legs?
What distinguishes a Tough Cut from a Tender Cut in terms of texture and cooking requirements?
What distinguishes a Tough Cut from a Tender Cut in terms of texture and cooking requirements?
Which of the following uses does not apply to the Variety Cut classification?
Which of the following uses does not apply to the Variety Cut classification?
Flashcards
Wholesale Cut
Wholesale Cut
Carcass cut into large pieces.
Retail Cut
Retail Cut
Carcass cut into small pieces, ready for sale.
Tender Cut
Tender Cut
Lean meat, located in the upper part of an animal, cooks quickly, and is expensive.
Less Tender Cut
Less Tender Cut
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Tough Cut
Tough Cut
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Pork Cuts
Pork Cuts
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Beef and Lamb Cuts
Beef and Lamb Cuts
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Variety Cut
Variety Cut
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Dinuguan
Dinuguan
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Filipino Beef Steak
Filipino Beef Steak
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Study Notes
Wholesale and Retail Cuts
- Wholesale cuts are large pieces of the carcass, including parts of the legs, body, and head.
- Retail cuts are smaller pieces of the carcass.
Pork Cuts
- Diagram shows various cuts of pork, including the leg steak, leg joint, cushion leg roast, and different cuts of the pork shoulder, loin, rib, and belly.
Beef and Lamb Cuts
- Diagram shows various cuts of beef and lamb, including the rib eye steak, rib steak, T-bone steak, tri-tip roast, rump cap, chuck, brisket cut, foreshank, short plate primal, flank steak, shank meat, and various round cuts.
How to Butcher an Entire Pig/Cow
- Video instructions on how to butcher a pig and cow, explaining every cut of pork and every cut of meat, respectively.
Retail Cut Classifications
- Tender Cut: Lean meat, located in the upper half of the animal. Requires shorter cooking time, and is expensive. Examples include steak, ribs.
- Less Tender Cut: Contains a moderate amount of tissue, often sold as ground meat. Examples include ground meat, and similar cuts from the neck and shoulder region.
- Tough Cut: Located at the lower part of the animal, including belly, shank, and leg parts. Contains the largest amount of tissue, requiring longer cooking times. Examples include legs, shanks, etc.
- Variety Cut: Refers to internal organs like liver, intestines, heart, and kidney (often called "igado").
Meat Cut Dishes
- Images illustrate Filipino Beef Steak and Dinuguan, as well as other Filipino dishes featuring various cuts of meat.
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Description
This quiz explores various wholesale and retail cuts of meat from pork, beef, and lamb. Learn the differences between tender and less tender cuts, and gain insights on how to butcher an entire pig or cow. Perfect for those interested in meat preparation and culinary skills.
