Meat Cuts for Grade 10 - Lesson 3.1

MEAT CUTS wholesale and retail cuts Pork Cuts Le t ’ s w a t c h th i s v i d e o https://youtu.be/ JtnsZ2JaKso Title : “How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit” Beef and Lamb Cuts ...

MEAT CUTS wholesale and retail cuts Pork Cuts Le t ’ s w a t c h th i s v i d e o https://youtu.be/ JtnsZ2JaKso Title : “How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit” Beef and Lamb Cuts  Let’s watch this video https://youtu.be/ WrOzwoMKzH4 Title: “How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit” The carcass may be cut into larger or smaller cuts. Wholesale Retail cut cut When carcass is When carcass is cut into large cut into small pieces. pieces. includes portions of legs, body, head of an  Classifications of Retail Cut 1. Tender Cut - refers to lean meat. - located in the upper half part of the animal. - expensive and requires shorter time for cooking. - best for cordon bleu, steaks, stir fried meat and other similar recipes.  Classifications of Retail Cut 2. LessTender Cut - contains a moderate amount of tissue. - usually sold as ground meat. - located along the neck and shoulder portions. - best for menudo, caldereta and adobo.  Classifications of Retail Cut 3. Tough cut - located at the lower part of an animal. - includes belly, shank, or leg part. - contains biggest amount of tissue and longer cooking time. - best for crispy pata, bulalo soup, lechon.  Classifications of Retail Cut 4. Variety cut - refers to the internal organs of an animal. - includes liver, intestines,heart, and kidney. - best for dinuguan, papaitan, igado and other similar recipes.  Meat Cut Dishes Dinuguan Filipino Beef Steak Meat Cut dishes T h a n k y o u