G10 Kinds and Market forms of Meat Flashcards
refers to animal flesh, specifically that of mammals and birds that is eaten.
Meat
Grilling
Barbequing
Pan-frying
Sautéing
Stir-frying
Roasting
DRY HEAT COOKING METHOD
Boiling
Braising
Pot-roasting
Stewing
MOIST-HEAT COOKING METHOD
meat that is newly slaughtered and butchered and is no preserved.
FRESH MEAT
meat that is preserved using various food preservation and flavoring
processes that may involve smoking, spicing or cooking meat.
CURED MEAT
-meat is basically meat that has been kept in a
freezer
-17 degrees Celsius (0 degree Fahrenheit)
.
FROZEN MEAT
meat that is preserved by smoking,
curing or salting or adding chemical
preservatives.
PROCESSED MEAT
-refers to the meat from cattle, including cows (adult females), bulls (adult
males), heifer (young females and steers (castrated males). Veal is the meat of
calves
BEEF
the section taken from the neck and shoulder. (beef)
Chuck
the cut of meat taken from the breast of cattle. (beef)
Brisket
muscular part of the leg. Its has low fat content and is tough. (beef)
Shank
consist of short ribs, prime rib, and rib eye steaks (beef)
Rib
a tough cut of beef that is usually need for grinding (beef)
Flank
a relatively tender cut that is taken from the rear back portion of the cattle (beef)
Sirloin
has a smaller amount of fat compared of other cuts, making it one the most prized and expensive cuts of beef (beef)
Tender loin
cut beef that comes from the back of the cattle, along the sides (beef)
Short loin
a lean cut of meat that is slightly tough because its relatively low fat content (beef)
Round
beef cut
Chuck Brisket Shank Plate Rib Sirloin Flank Tender loin Round Short loin
used in Blade Steak, Blade Boston Roast
Boston Butt
cut from a pig’s cheek
Jowl
Loin
Picnic
pork from a leg cut
Ham
ribs cut from the lower portion of a pig, specifically the belly and breastbone
Spare ribs/Spareribs
Pig’s Feet
Hind Feet
Bacon/Belly
a fairly tender and juicy cut of meat, but it is a little chewy (lamb)
Shoulder
the rib is taken from between the shoulder and the loin (towards the back of the sheep)
Rib
is sometimes considered to be part of the leg but it is often cut and sold separately
Sirloin
obtained from the part of the sheep’s body between the forequarter and hindquarter
Loin
taken from the hindquarters and include the top or rump end of the leg and the thighs
Leg
foreshanks and hindshanks are cut from the botton section of the leg just below the kneww
Shank
containing a lot of cartilage and connective tissues, the meat obtained from the breast of lamb and mutton is tough
Breast
is cut from the side of the sheep’s body between the ribs and the lamb
Flank
one of the cheapest cuts of lamb and mutton (lamb)
Neck
cut obtained from the back of deer(venison)
saddle
yields tough cuts of meat
Venison shoulder
cut from lower part of the leg
Shin/Shank
taken from the side of the deer’s body. the flank cuts provide meat that is lean yet tough
Flank
refers to a primal cut obtained from the rump area of deer(venison)
Haunch
