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Different kinds of Meat

This module provides an overview of different types of meat, including their nutritional benefits and preparation methods. It covers various meats such as pork, beef, carabeef, chevon, veal, and lamb, detailing their characteristics and culinary uses. The module also emphasizes essential meat preparation techniques, including washing, trimming, slicing, and seasoning.

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Cherryl Miro
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21 views26 pages

Different kinds of Meat

This module provides an overview of different types of meat, including their nutritional benefits and preparation methods. It covers various meats such as pork, beef, carabeef, chevon, veal, and lamb, detailing their characteristics and culinary uses. The module also emphasizes essential meat preparation techniques, including washing, trimming, slicing, and seasoning.

Uploaded by

Cherryl Miro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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DIFFERENT

KIND OF MEAT
GROUP 2 REPORTING
WHAT YOU
WILL LEARN
IN THIS
MODULE
This module was designed and written to
help you in your self-learning activity. It is
here to help you master the Principles of
Meat Preparation. The scope of this
module is to have a thorough
understanding of the different kinds of
meat. The language and activities
prepared the diverse vocabulary level
and capacities of the students. The
lessons are arranged to follow the
standard sequence of the course.
WHAT IS MEAT?
Meat is the flesh of animals that is
consumed as food by humans,
providing essential nutrients like
protein, iron, and vitamin B12. It
comes in various forms, including
red meat (such as beef and lamb)
and white meat (like poultry).
Processed meats, such as
sausages and bacon, are also
popular meat products. The
production and consumption of
meat have implications for health,
the environment, and animal
welfare.
BASIC PREPARATION
METHODS OF 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.
WASHING SKINNING

Most of the meat dealt in


Generally, the only occasion on which
you will have to wash meat is when it the market has been
contacts blood during preparation. already skinned by the
After washing, dry the food thoroughly supplier.
with absorbent kitchen paper.
DICING TRIMMING

is diced when it is cut into cubes for meat undergoes small pieces cutting
various types of casseroles, stems, along the corner to acquire the
required size and to cut away irregular
curries, and dishes such as steak, kidney
and unwanted parts.
pie, and pudding.
REASON FOR
TRIMMING
⚫️ Improve the appearance of the cut or joint
⚫️ Leave as much of the meat intact as possible
⚫️ 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.

⚫️ Remove as many gristles and


sinews as possible.
SLICING SEASONING

is the cutting of meat by determining


the direction of the grain (the muscle
is the addition of salt and white or
fibers) and cut across the grain. This is
black pepper to improve the flavor of
particularly important with tougher
food.
cuts such as steaks, in which the grain is
also obvious. You slice meat with
instead of against-the-grain.
HOW TO ADD
SEASONING TO
FOOD
⚫️ Use white pepper or cayenne pepper on
food that you want to keep attractive with
white color.

⚫️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)
COATING TWO BASIC COATING
1. FLOUR-coats the meat before cooking,
otherwise, the flour becomes
sticky and unpleasan

2. BREADCRUMB-coat
the meat in flour, then eggs wash (egg wash is
made of lightly beaten whole egg with a little
water/milk) and finally with the breadcrumbs.

covering something with a thin


layer, like chicken coated with
flour
DIFFERENT KINDS OF
MEAT
PORK

Meat from domesticated


pigs, typically high in fat,
commonly slaughtered one
year or less of age to ensure
tender cuts.
BEEF

Meat from cattle over one-


year-old.
Beef is nutritionally rich food
and an excellent source of
ten essential nutrients.
CARABEEF

Meat from carabao.


Carabeef is naturally tasty, it
needs no spicing up with lots
of condiments and sauces to
hide its flavor
CHEAVON

Meat from deer or goat.


Chevon is the king of protein
due to its several health
benefits.
VEAL

The flesh of a young calf,


about 4-5 months old.
Because of its age, it is
considered by some to be
the finest meat.
LAMB

Meats of domesticated
sheep. Its texture is a direct
result of what it consumes
and the age at which it is
slaughtered.
MEAT SOURCE
WATER
BUFFALOS
CARABAO
The Water Buffalo or Carabao is a large
bovine animal, frequently used as livestock
in southern Asia, and widely in South
America, southern Europe, north Africa and
elsewhere.
This animal is the source of carabeef.
Carabeef is redder, and the grain is not as
fibrous. Its meat is not juicy but with
creamier flavor.
LAMB

a sheep that is under one (1) year old;


between 1 and 2 years old has a stronger
flavor and slightly less tender flesh. Lamb
meat is the meat of a sheep. It is rich in
protein and contains vitamin B which is
essential for metabolism of the body.
PIGS

Pigs are common source of meat in many


parts of the world. Pork is the culinary
name for the meat of a domestic pig. Pork
is eaten both freshly cooked and
preserved.
YOUNG
CALF

young domesticated cattle. Veal is the


meat of a young calf. Veal is known for its
high quality, tenderness, and intensity
flavor. It is generally easy to digest and low
in cholesterol.
GOAT

is a domestic animal that is both a staple


and a delicacy in world's cuisines. Goat
meat is simply "goat" though meat from
adult goat is referred to as chevon. Chevon
meat is healthier than all other meats.
Goat meat is the king protein, it has several
health benefits attached to it.
CATTLE

is one of the most common farm animals


around the world. Beef is a meat from
Cattle used as food. The surface of fresh
beef is red in color. When it comes to beef,
its not only known for being delicious, but it
contains important nutrients that the body
needs.
ANY QUESTIONS?
THANK
YOU
I hope you can get useful
knowledge from this
presentation.

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