Group 1

Technology and
Livelihood Education
(TLE)

GROUP 1
PREPARE AND COOK
MEAT
Meat is a term for the flesh of cattle
(beef and veal), sheep(lamb), and
pigs(pork). Meat comprises water,
protein, fat, and various amounts of
minerals and vitamins.

GROUP 1
Beef Primal Cuts
Side of Beef
A "side" of beef is literally one
side of the beef carcass that
is split through the backbone.
Forequarter and Hindquarte
Each side is then halved
between the 12th and 13th ribs
into sections called the
forequarter and hindquarter.
Primal Cuts
Beef is divided into large sections
called primal cuts.
Retail Cuts
These beef primal cuts or
"primal" are then broken
down further into individual
steak and other retail cuts. GROUP 1
Types of Meat
Pork Beef Sheep Meat
Pork is derived Beef is very Sheep meat is also
from pig and is popular and is a staple food in
classified as red used across the some parts of the
meat. However, globe. This meat is world and is
this meat is less obtained from cow consumed in many
fatty than beef. and is one of the regions. Sheep
Pork is divided into much sought-after meat is otherwise
large sections types of red meat. known as mutton
called primal cuts. (meat of mature
These primal cuts sheep)or lamb
are then broken (immature sheep)
down further into also classified asGROUP 1
Basic Preparation of Meat
3. Dicing
2. Skinning Meats are diced
1. Washing Most of the meat when it is cut into
Generally, the only you dealt with has cubes for various
occasion in which been already types of casseroles,
you will have to wash skinned by the steams, curries, and
meat is when it supplier. dishes such as
comes into contact steak, kidney pie,
with blood during and pudding.
preparation. After
washing, dry the food
thoroughly with
absorbent kitchen GROUP 1
Trimming Meat
1 Improves Appearance
Improves the appearance of the cut or
joint
2 Preserves Meat
Leaves as much of the meat intact as
possible
3 Even Fat Distribution
Leave an even thickness of fat
(where fat is to be left). How
much fat you trim off will depend
on the type of meat, preference,
and the cooking process to be
used.
4 Remove Gristle
Remove as much gristles and sinews as
possible.
GROUP 1
Slicing and Seasoning Meat
Slicing Seasoning
It is the cutting of meat by It is the addition of salt and
determining the direction of white black pepper to improve
the grain (the muscle fibers), the flavor of food.
and cut across the grain. This • Use white pepper or
is particularly important with cayenne pepper on food
tougher cuts such as steak, in which you want to keep
which the grain is also quite attractive with white color.
obvious. You slice meat with -
instead of against - the grain. • Add salt to roast and grill
after the meat has browned.
Adding salt before cooking
will extract the juices of the
meat to the surface, and
slows down the browning
reactions (which need high
temperature and dry heat).
GROUP 1
Coating Meat
Flour Coating
Coat the meat before cooking,
otherwise the flour becomes
sticky and unpleasant.

Bread Crumb Coating

Coat the meat in flour, then egg
wash (egg wash is made of highly
beaten whole egg with a little
water/milk) and finally with the
bread crumbs.

GROUP 1
Market Forms of Meat

Fresh meat Chilled meat Frozen meat

Is a form of meat Has been kept cold Is meat stored in
after slaughter that above freezing the freezer. It is
has not undergone point within 24 sold in this
chilling. It is usually hours after appearance and is
sold in public slaughter for it to hard as a stone.
markets. be sold in
supermarkets and
meat shops. GROUP 1
Processed and Preserved Meat Forms

Canned Meat
Cured or 2 Are cooked meat
processed meat
products and only
Are meat products 1
requires to be
that have been reheated.
cured with
preservative
agents. Tocino, Dried Meats
ham, longganisa 3 Dehydrated meats
are cured or (beef jerky).
processed meat.

GROUP 1
THANK YOU
We appreciate your
time and attention.

GROUP 1