Understanding Meat Types and Cooking Techniques

Pork:
- Sourced from young hogs aged four to six months.
- Appearance ranges from pink to darker shades in older hogs.
Beef:
- Derived from mature cattle between 15 to 20 months, with young beef from 7 to 10 months.
- High-quality beef is bright red, smooth, firm, and moist, featuring a creamy white fat covering.
Carabeef (Carabao):
- Safe for individuals with heart issues or red meat allergies.
- Contains fewer calories, fats, and cholesterol compared to traditional red meats.
Veal:
- Comes from calves aged four to five months.
- Two types exist: milk-fed (tender) and grass-fed (better flavor).
Lamb:
- Meat from sheep younger than one year.
- Noted for being tender, flavorful, and juicy with a pinkish-red color.

Various cuts of meat increase choice and convenience in cooking and purchasing.
Boneless Cuts:
- Available in beef, pork, and lamb. Designed for quick and easy cooking methods.
Boned and Rolled Joints:
- Smaller joints allow for reduced cooking time and easier carving.
Lean and Extra Lean Cuts:
- Trimmed to lower fat content, promoting healthier eating options.
Cubes of Meat:
- Pre-cut into cubes, ideal for stews, kebabs, and casseroles, enhancing preparation speed.

Meat refers to the edible flesh of animals and is a high-quality protein source essential for bodily needs.

Pork:
- Sourced from young hogs (4-6 months old), typically pink, but may darken with age.
Beef:
- Comes from mature cattle (15-20 months) or young beef (7-10 months).
- Quality indicators include bright red, smooth, and firm flesh with creamy white fat.
Carabeef (Carabao):
- Suitable for those with heart issues or red meat allergies.
- Contains fewer calories, fat, and cholesterol.
Veal:
- Meat from calves aged 4-5 months, which can be milk-fed (tender) or grass-fed (better flavor).
Lamb:
- Meat from sheep under one year old, known for its tenderness, flavor, and pinkish-red color.

Various cuts provide convenience by allowing smaller purchases and easier cooking.
Boneless Cuts: Economical and ideal for quick cooking.
Boned and Rolled Joints: Smaller pieces to reduce cooking time and ease carving.
Lean and Extra Lean Cuts: Lower in fat, trimmed for health-conscious choices.
Cubes of Meat: Pre-cut for stews, kebabs, and casseroles.
Lean Minced Meat: Fat-trimmed and minced for versatile use.
Thin Strips: Pre-cut for rapid cooking methods.

Fresh Meat: Sold immediately post-slaughter without preservation.
Chilled Meat: Cool within 24 hours after slaughter to just above freezing.
Frozen Meat: Freezing at temperatures of -20°C.
Cured Meat: Treated with curing agents to enhance preservation.
Processed Meat: Canned or frozen products that undergo heat processing for safety and shelf life.