Kinds of Meat
and Poultry for
ProcessingPrepared by Jonel Ascutia
objectives
• identify the kinds of meat and poultry for processing;• describe the market forms of meat and poultry;• enumerate the tips in buying the right kind of
meat.
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Meat
Meat• is used to describe animal parts that are eaten as food • made up of muscle fibers connected with tissues and fats• 15-20% protein, 50-70% water; good source of Vit B and trace amount of iron
Offal
Is the internal organs of a butchered animal
Kinds of Meat
Kinds of Meat
Porkfrom pig or hog
Kinds of Meat
Vealfrom calves or young cattle
Kinds of Meat
beefFrom adult cow
Kinds of Meat
Venisonfrom deer
Kinds of Meat
Carabeeffrom carabao
Kinds of Meat
chevonfrom goat
Kinds of Meat
lambfrom young sheep
Kinds of Meat
muttonfrom adult sheep
Market forms of
Meat
Market forms of Meat
Fresh meat is a form of meat after slaughter that has not undergone chilling
chilled meat has been kept cold above freezing point within
24 hours after slaughter
Market forms of Meat
frozen meat meat stored in the freezer; sold as hard as stone
Cured or Processed meat meat products that have been cured
with preservatives agents
characteristics of the
diffrent Meat cuts
Tender cuts taken from animal parts that have less muscle
activity and are plump, like sirloin and tenderloin
Less tender cuts are cuts that come from the muscle parts most used by the animal, like hocks, chuck and flank
characteristics of the
diffrent Meat cuts
Tough cuts cuts that necessitate longer cooking like bulalo
Market forms of pork and beef cuts
pork breakdown
beef cuts
beef cuts
Buying the
right Kind of
Meat
poultry
poultry
• refers to domestic birds such as chicken, duck (itik), goose, turkey, pigeon, and quail.• provides a lot of protein, vit b, iron, phosphorus and fat
Types of chicken
and other
poultry
Types of chicken
Broiler or fryerA chicken whose meat is tender and soft roasterUsually four to six months old (chosen for grilling or roasting)stagA male chicken less than ten months old
Types of chicken
henA mature female chicken bred for more than ten months.roosterA mature male chicken with rough skin and dark meatJumbo chickenConsidered as large chicken if it weighs about 4kg or more
Other poultry
Peking duck Originated from Peking, China
Duck or itikAvailable in many places in the Philippines
Market forms of
poultry
Market forms of poultry
Live poultry
Market forms of poultry
whole poultryrefers to poultry carcass from whichfeathers have been removed but the head,feet, and innards are still intact
Market forms of poultry
dressedPoultryrefers to poultry carcassfrom which feathers andinnards have been removed
Market forms of poultry
Poultry PartsSeveral pieces of poultry parts is usually packed in one package (thighs, wings, breast, liver, gizzard)
Market forms of poultry
Choice cuts of poultry
Poultry cuts
Poultry Cuts• Drumstick• Leg with thigh• Thigh• Wings• Leg with
thigh,• meat from
back
summary
• Meat and poultry are animal parts eaten as food• Meat and poultry are sold in different market forms fpr cooking.• Meat cuts are classified as tender, less tender and rough• Good quality of meat and poultry can be detected through the
skin color, texture, and odor
reference
Lee, Estifania Gloria L., et al., TLE Grade 8, pages 3 to 6
Thank You!
buying the right kind of meat
• Buy clean meat sold by those who observe good sanitation and hygiene
• Look for the inspected and stamped marks that ensure those are real meat from cows, carabaos, and pigs, etc.
• Be knowledgeable of the different cuts of meat for different recipes to be prepared
• Beef must be bright red in color with yellow fat.• Pork must be light pink in color, firm, and with white fat
buying the right kind of meat
• Meat should have a fresh smell and free from slime• Buy frozen or refrigerated meats from those who
have reliable refrigerator equipment• Meat should be properly wrapped with plastic bags or
clean wrapping materials.
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