Meat Types and Cuts PDF

MEAT  In the Philippines, meat from herbivores of beef cattle, sheep, goat and swine serves in the Philippinesmen source of meat and complete protein. Meet from other animals are commonly less eaten. Meat is generally defined as the muscles of animals, but in a broader sense, i...

MEAT  In the Philippines, meat from herbivores of beef cattle, sheep, goat and swine serves in the Philippinesmen source of meat and complete protein. Meet from other animals are commonly less eaten. Meat is generally defined as the muscles of animals, but in a broader sense, it also covers the organs and glands obtained from the animal  BEEF Beef originates from cattle that are classified according to age and gender. Steers. Male cattle that are castrated while young so that they will gain weight quickly. Bulls. Consumers often do not see the tougher meat from bulls. These older uncastrated males that provide stag meat are usually used for breeding and then later for processed meats and pet foods. Heifers and cows. Heifers, females that have not borne a calf, are also used for meat. The meat from cows, female cattle that have borne calves, is less desirable than that from steers or heifers. Calves. Calves 3 to 8 months old are too old for veal and too young for  Pork Young swine of either gender (male or female) slaughtered between the first 5% and 7 months of age are the most common source of pork. Technically, pigs are less than 4 months old and hogs are older than 4 months. About 1/3 of all pork is sold fresh and the rest are made as ham, sausage, luncheon meats and bacon. STRUCTURE OF MEAT Meats are composed of a combination of water, muscle, connective tissue, adipose (fatty) tissue and often bone. The proportions of these elements vary according to the animal and the part of its anatomy represented by the cut of meat. MUSCLE TISSUE Most of the proteins are found in the muscles. Learner cuts of muscle tissue yields lesser calories. The meat muscle characteristic are important when deciding how to prepare a meat This taste of meat depends on muscle fiber composition and its ratio to fats.  Connective Tissue Connective tissue is a part of ligaments and tendons, and it acts as the "glue" that holds muscle cells together. The most abundant protein in connective tissue is collagen and elastic. Collagen are tough and fibrous, but converts to a gel when exposed to moist heat. Collagen concentration also increases as animal's age, which is why meat from older animals is tougher. The type and amount of connective tissue found in a meat cut determines its tenderness or toughness and the best type of cooking method. Elastin, kartilago, or gatil in Filipino, is yellowish, rubbery, and does not soften with heating, so it should be removed before preparation ADIPOSE (FATTY) TISSUE Adipose tissue is, simply, fat, which serves as insulation under the skin and as padding for internal organs. Fat found within muscles is called intramuscular fat or marbling. MARBLING Fat deposited in the muscle that can be seen as hite streaks or drops. Marbling contributes to flavor and ess of meat. BONE Fi g u r e 7. 1 : C u t s of meats from bone Bones are used as landmarks for identifying the various meat cuts from a carcass (Figure 7.1). Older animals have whiter bones. Younger animals have reddish bones. Marrow is also part of the bone. It is a soft, fatty material in the benter of most large bones. Marrow is a Valued food in many countries as it provides much of the flavor in stocks and soups Terminology of retail cuts The use of the standard system of naming retail cuts is not mandatory, so cunsomers often face additional confusion at the market. Cuts can be divided into:  The kind of meat: Beef, veal, pork or lamb. It is usually listed first on labels. The primal (wholesale) cut: Chuck, rib, loin or round. Tells where the meat comes from on the animal. The retail cut: Blade roast, spareribs, loin chops, etc. Tells from what part of the primal cut the meat comes Beef Retail Cuts. Rib, short loin, and sirloin wholesale cuts lie along the back of the animal and are usually the most tender and expensive cuts of beef. Rib roasts are the most tender roasts, and tenderloin the most tender steak.. Filet mignon is the small end of the tenderloin. The least tender wholesale cuts are flank, short plate, brisket, and foreshank  Pork Retail Cuts Pork are usually tender (regardless of the cut). Wholesale loin and spare rib cuts of pork are much more longer than beef and lamb. Because the rib and sirloin are not separated in the carcass The leg is the largest primal cut in pork. Because pork are slaughtered at a young age, pork legs are very tender for roasting. The following wholesale cuts provide the majority of fresh pork retail cuts: Loin Pork loin chop or roast, Canadian-style bacon, pork loin tenderloinSpare rib: Spare ribs: spare ribs, bacon, salt Pork