Meat Cuts and Butchering Techniques

Which classification of meat cut is considered expensive and requires a shorter cooking time?

Which cut is best suited for dishes requiring longer cooking times, such as bulalo soup?

What are the internal organs of an animal classified as?

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 Less Tender Cut?

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?

What internal organs are included in the Variety Cut classification?

Which preparation method is most suitable for Tough Cuts?

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?

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?

Which of the following uses does not apply to the Variety Cut classification?

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.

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.