Meat

At the end of this lesson, the student should be able to...

1. identify the different kinds of meat;
2. understand the muscle composition of meat;
3. familiarize with the different cuts, market forms and local terms of meat;and
4. apply various cooking methods to meat.
Meat refers to the flesh/muscle of domestic animals used as [Link] usually consumes
the largest portion of food purchasing peso and is an essential part of most food service menu
[Link],the parts, composition, consumption, cuts, grading, and cookery of meat will be
discussed.
The common animals used for their meat in the Philippines include:(a)cow-beef;(b) pig -
pork; (c) calf, young cow - veal; (d) goat - chevon; and (e) [Link] composition
of these meats includes about 75% water, about 20% protein, and about 5%of fat.
Water composes most part of the meat and is important to be kept in mind while
·cooking. As meat cooks, it gets smaller due to [Link] is why overcooking will make it
too dry. Shrinkage happens when water evaporates whenever the meat is heated and
cooked,so exposing it to so much heat for a long period of time will make it shrink [Link]
is why it is always advised to cook meat in low temperatures and allow for"slow cooking."
Fat is also another component that is predominant in meat. Two forms come in
marbling and fat cap. Marbling is the fat that can be located between the muscle
[Link] affects the meat's tenderness, quality, and most importantly, its taste.
Generally,the more marbling in the meat, the more tender and flavorful it will be. Meanwhile,
the fat cap is the fat that surrounds the muscle tissue. Usually, animals use thís layer as a
means to keep themselves warm. In cooking, this part is left to keep the meat moist and juicy.

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On the other hand, barding (a technique for wrapping a meat piece with fat before cooking)or
larding (inserting pieces of fat inside meat when fat is insufficient) can alternate to keep meats
from drying while in the cooking process if there is no sufficient fat cap.
Meat Components
Three components form part of the meat structure:
1. Muscle fiber. Leaner cuts yield lesser calories. This is true because leaner cuts contain
pure muscle fiber with little amount of fat. The flavor or taste of meat depends on
the composition of muscle fiber and its ratio to fats.
[Link] tissues. These tissues have an important role in binding the muscle fibers
and bones. But this poses a challenge for cooks, as this has to be broken down for
easy eating. The tissues are tough because they bind the bones and the fibers.
They are made up of either collagen or elastin. Collagen is a soft,white tissue
commonly found in mammals, and it breaks down as gelatin and [Link], on
the other hand, is a hard, yellowish tissue that is not broken down easily in
cooking. Some people call it gristle or in Tagalog, kartilago or [Link], it is not
eaten, but some countries have it as a delicacy. To remove it,just cut it away from
the meat.
3. [Link] also take part in the cooking process. They make up the skeleton of the
animal from which the muscle fibers are attached. Older animals have whiter
bones, while younger ones have reddish bones. The bones are also known for their
marrow,which is an important ingredient in making stocks and soups.
Basic Cuts of Meat
Usually, the carcass (dead body, especially one of an animal that has been consumed
or dressed for consumption) of animals used for their meat consists of edible tissues that
are later on divided into smaller portions. This is called the primal cut, or sometimes called
a wholesale cut. It is a large, primary piece of meat separated from the animal itself. They
are popularly used and purchased for food service operations, as they are easily handled
and stored. A fabricated cut, on the other hand, is a smaller portion cut from the primal
cut. If you are planning to cook roasts, stews, and steaks, this is usually the cut you are
aiming to [Link] cuts yield different food items. Below is a list of parts common to
usual meat animals and their Tagalog translations.
Beef Pork

Forequarter Hindquarter
Lamb

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 1. Rib and Loin Cuts. They are the tenderest of cuts and are usually used for
roasts,chops, and steaks. For beef and lamb, the rib and loin parts are used
extensively for roasting, grilling, and broiling. For pork and veal, these parts are
usually braised to preserve their juices. They are sometimes broiled but should
not be overcooked or else they will dry out.
2. Leg or Round. For beef, these parts are less tender and are usually used for
braising and roasting. It is also very lean, so roasting is good. Veal, lamb, and
pork are still young and are very tender for roasting.
3. Chuck or [Link] beef, the chuck is a tough cut but of good quality which is
usually braised. For veal, lamb, and pork, they are also good for
braising,roasting, and broiling.
4. Shanks,Breast, Brisket, and Flank. These parts are the least tender and usually
cooked using moist heat methods. They are also desirable for braising and
simmering because of the collagen content giving the dish body.
[Link] Meat,Cubed Steaks, and Stew Meat. They can come from any primal cut
and are used also for chopped [Link] can be used both for moist and dry
heat methods as they are already mechanically tenderized.
Source Cut Name Local Name
Pork Shoulder Kasim
Loin Lomo
Tenderloin
Hock/Knuckles Pata
Ribs Tadyang
Belly Liempo
Ham Pigue
Head/Mask Maskara
Ears Tenga
Beef Shank and Bone Marrow Bulalo
Tender Chuck Paypay
Brisket Punta y Pecho
Flank Steak Camto
Tenderloin Solomilyo
Sirloin Tapadera
Short Ribs Tagiliran
Blade Clod Kalitiran
Chuck Rib Kadera

Meat Sundries and Specialties

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 Aside from the main cuts of meat, other parts of the carcass are also eaten for [Link]
are known as a variety of meats or offal, which include the organs, glands, and other meats that
don't form a part of the dressed carcass of the [Link] is the table for their Tagalog names.

Organ Local Name Source

Tongue Dila Beef and Pork
Tripe Tuwalya Beef
Librilyo Libro-libro or tuwalya Beef
Liver Atay Beef and Pork
Brain Utak Beef and Pork
Heart Puso Beef and Pork
Lungs Baga Beef and Pork
Kidney Bato Beef and Pork
Blood Dugo Beef and Pork
Ears Tenga Beef and Pork
Skin Balat Beef and Pork
Source:Claudio,[Link] de Leon,[Link] of [Link]: Miranda and Sons
DISCUSSION QUESTIONS

1. What composes the muscle of an animal used for its meat?

2. What are the common animals used for their meat?
3. What are primal and sub-primal cuts?
4. What causes the meat to be tough when eating?
5. Give examples of meat sundries.

RECIPES

Beef Stew
Ingredients
2 pounds cubed beef stew meat

3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper

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 3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
Directions
1. In a large pot or dutch oven, cook beef in oil over medium heat until
[Link] bouillon in water and pour into the pot. Stir in
rosemary,parsley,and [Link] to a boil, then reduce heat, cover and
simmer for 1 hour.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2
teaspoons cold water and stir into stew. Cover and simmer for 1 hour more.

Pork Sinigang
Ingredients
1 tablespoon vegetable oil
1 small onion,chopped
1 teaspoon salt
1(1/2 inch) piece fresh ginger, chopped
2 plum tomatoes, cut into 1/2-inch dice
1 pound bone-in pork chops
4 cups water, more if needed
1 (1.41 ounce) package tamarind soup basè
1/2 pound fresh green beans, trimmed
Add all ingredients to list
Directions
1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir
until the onion has softened and turned translucent(about 5 minutes).Season
with [Link] the ginger,tomatoes, and pork [Link] and reduce heat to
[Link] the pork occasionally until [Link] in the water and
tamarind soup [Link] to a boiI, then reduce heat. Continue simmering until
the pork is tender and cooked through (about 30 minutes). Stir in green beans
and cook until tender.
Lechon Kawali
Ingredients
1 1/2 pounds pork belly, cut into small pieces
3 cloves garlic, crushed

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 2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper )
water to cover
oil for frying
Directions
1. Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough
water to [Link] to a boil, reduce heat, and simmer until the skin is tender
(35to 45 minutes).Drain and let sit at room temperature until pork has air-dried.
2. Heat oil in a deep fryer or large saucepan to 175℃ (350°F).
3. Fry pork in the hot oil, working in batches, until golden brown (3 to 5
minutes).Remove fried pork with a slotted spoon and drain on a paper towel-
lined plate.

Beef Bulgogi
Ingredients
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
Directions
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion,
garlic,sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour
over [Link] and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat and lightly oil the grate.
3. Quickly grill beef on a hot grill until slightly charred and cooked through (1 to 2
minutes per side).
Roasted Rack of Lamb
Ingredients
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped [Link]

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 1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
Directions
1. Preheat oven to 230℃ (450°F). Move oven rackto the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4
teaspoon [Link] in 2 tablespoons olive oil to moisten [Link] aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a
large,heavy, ovenproof skillet over high heat. Sear rack of lamb for 1 to 2
minutes on aIl sides. Set aside for a few minutes. Brush rack of lamb with the
[Link] in the bread crumb mixture until evenly coated. Cover the ends of
the bones with foil to prevent charring.
[Link] the rack bone side down in the skillet. Roast the lamb in preheated oven
for 12 to 18 minutes, depending on the degree of doneness you want. Wth a
meat thermometer, take a reading in the center of the meat after 10 to 12
minutes and remove the meat, or let it cook longer, to your taste. Let it rest
for 5 to 7 minutes,loosely covered,before carving between the ribs.

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