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Technology and Livelihood

Education
Home Economics- Cookery

Cooking Meat Cuts

Quarter 4 - Module 2:
Week 3 & 4
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 Lesson

1 Market Forms of Meat

What’s New
Meat is the flesh or other edible parts of animals usually domesticated cattle (Beef and veal) pig (pork),
and sheep (lamb) used for food, including not only the muscles and fat but also the tendons and ligaments.
Generally meats consist of about 20 percent protein, 5 percent fat, and 70 percent water. Meat also is a good
source of vitamins and minerals.

Beef is divided into large sections called primal cuts. These primal beef cuts, or "primals," are then
broken down further into subprimals, or "food-service cuts." These are then sliced and chopped into individual
steaks, roasts, and other retail cuts. Beef is one of the most loved food items amongst meat lovers. Now, there is
a variety of cuts of meat, and it is quite useful to know each of them. When choosing your beef from either your
local butchers, or supermarket butchers, it is always worthwhile having a chat to them about the cut of beef most
suitable for use in the recipe you are going to cook.

Pork is the culinary name for the meat of a domestic pig. It is eaten both freshly cooked and preserved.
Pork is divided into large sections called primal cuts. These primal cuts are then broken down further into
individual retail cuts. It’s the most commonly consumed red meat worldwide, especially in eastern Asia, but its
consumption is forbidden in certain religions, such as Islam and Judaism.
Sheep meat is used as a center for the sale or exportation of commodities in some parts of the world. Sheep meats
were one of the earliest staple proteins consumed by human civilization after the transition from hunting and gathering to
agriculture. Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep.

What Is It

MEAT DISHES AND ENTREES

The modern meaning of "entrée" on a restaurant menu is the small course that precedes the main course
in a three-course meal. It also refers to the courses after the Grosse piece. Basically, there are two entrees the
hot and cold entrees. Nowadays, the
entrees are usually served as the main dish with suitable vegetable and salad garnishes. Frequently on the menus
hot and cold entrees are both simple dishes, where they appear in various categories, such as hot snacks
garnishes for main dishes and specialties of the day. The main difference between main grosses piece is that the
entries are cut up before being cooked. They do not require the same methods of preparation as the grosses
pieces which are prepared in single large pieces. It is, therefore, not possible to group the two types of dishes in
the same category.

FIVE KINDS OF DONENESS IN MEAT

1. RARE - It is typically seared quickly for it to remain mostly red in the center. Once it is taken out of heat and
left to rest, the steak should achieve the perfect tenderness and juiciness.

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2. MEDIUM RARE - Also seared and after doing so, it should be warm with the center mostly pink and
becoming red towards the center. This condition will make the meat soft and juicy on the inside.
3. MEDIUM - This kind of ‘doneness’ has a mostly pink center, but it is said
that grayish-brown colors should be more prominent than the pinkish color.
4. MEDIUM WELL - Only has a slight tinge of pink inside and will mostly be
grayish-brown.
5. WELL DONE - This is 100% brown with no signs of pink coloration and usually has
a slight char outside.

NUTRIENT CONTENT OF MEAT

Meat consists of water protein and fat, with a few minerals and some B vitamins.
1. Protein – High-quality protein is the major constituent of meat after water,
accounting for about 20 percent of its weight. Meat contains 7 grams of protein
per ounce.
2. Fat – content can vary widely, according to the grade of meat and its cut.
3. Carbohydrates – Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present
when the animal is alive, but the glucose that
makes up the glycogen is broken down to lactic acid during and after slaughter.
4. Vitamins – Meat is an excellent source of certain B vitamins – thiamin
(B. Riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate. Niacin is
obtained from tryptophan, an amino acid plentiful in meats and milk.
5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a
few other trace minerals.
Safe Cooking Temperatures for Various Meat

MEAT °C °F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well 68 155
Beef, well done 71 160
Ground beef 74 165
Pork 71 160

MARKET FORMS OF MEAT

Fresh meat – meat that is recently slaughtered and has not been preserved,
and frozen
Chilled meat – meat that is placed in chiller or slightly cold
Cured meat – meat preserved by salting, smoking or aging
Processed meat –meat preserved by chemical process

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MEAT CUTS
Primary Cuts of Meat

Beef

Veal

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Lamb

Pork

ASSESSMENT

ACTIVITY SHEET # 1
Directions: Apply what you have learned during the discussion by writing a short
paragraph as an answer to the question below.

1. Is it important to know the different cuts of meat? Why? Explain.

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2. Give the parts of meat which is used in the following menus.

1. Ham
2. Humba
3. Crispy Pata
4. Menudo
5. Bacon

ACTIVITY SHEET # 2
Directions: Read the statement carefully and choose the letter that corresponds to
the word/words being described by the statement.
1. This is 100% brown with no signs of pink coloration and usually has a slight char outside.
A. Well done B. Rare C. Medium wellD. Medium
2. Meat preserved by chemical process.
A. Cured meat C. Processed meat
B. Chilled meat D. Fresh meat
3. Only has a slight tinge of pink inside and will mostly be grayish-brown.
A. Medium well C. Well done
C. Rare D. Medium rare
4. The small course that precedes the main course in a three-course meal
A. Entrée B. Beef C. MeatD. Pork
5. Meat is an excellent source of certain B _______.
A. Minerals C. Vitamins
B. Protein D. Carbohydrates
6. Meat that is recently slaughtered and has not been preserved and frozen.
A. Fresh meat C. Cured meat
B. Processed meat D. Chilled meat
7. High-quality _______ is the major constituent of meat after water, accounting.
A. Vitamins B. Protein C. Fats D. Carbohydrates
8. Meat that is placed in chiller or slightly cold.
A. Chilled meat C. Fresh meat
B. Processed meat D. Cured meat
9. An excellent source of iron, zinc, copper, phosphorous, and a few other trace mineral.
A. Minerals B. Carbohydrates C. Fats D. Vitamins
10. Meat preserved by salting, smoking or aging.
A. Fresh meat C. Cured meat
B. Processed meat D. Chilled meat
11. ______ content can vary widely, according to the grade of meat and its cut.
A. Protein B. Carbohydrates C. Fat D. Vitamins
12. Found in liver and muscle tissue is present when the animal is alive.
A. Carbohydrates C. Vitamins
B. Protein D. Fat
13. This kind of ‘doneness’ has a mostly pink center, but it is said that grayish-
brown colors should be more prominent than the pinkish color.
A. Rare B. Medium C. Medium rare D. Medium well
14. It should be warm with the center mostly pink and becoming red towards the center.
A. Medium B. Medium wellC. Medium rare D. Well done
15. It is typically seared quickly for it to remain mostly red in the center.
A. Well done B. Rare C. Medium rare D. Medium

Lesson Marinating Meat

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What’s New
Marination is the process of soaking foods in a seasoned, often acidic, and liquid before cooking. The
origin of the word alludes to the use of brine in the picking process, which led to the technique of adding flavor
by immersion in liquid. The marinade can be either acidic or enzymatic and have natural ph. In addition to these
ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.

It is commonly used to flavor foods and to tenderized tougher cuts of meat. Marination is similar to
brining, except that brining generally does not involve significant amount of acid. It is also similar to picking,
except that pickling is generally done much longer periods, primarily as a mean of food preservation, whereas
marination is usually only performed for a few hours to days, generally as a means of enhancing the flavor of
the food.

What Is It

Marinades use of brine in

Good marinade makes your favorite meat more flavorful, tender and juicy. There are three basic
components in making a marinade. First, is an acid, such as lemon juice, vinegar, yogurt, or wine. The acid is
important as it breaks down the meat and tenderizes it. Second, is oil. This protects and preserves the food while
marinated and also when it‘s being cooked. Third are any herb and/or spice.

This is what gives a marinade its unique flavor and zest. You can create your own marinade by
experiment and grouping one or more ingredients from each component.

Here are some general guidelines for marinating:

 Meat and poultry are generally marinated for 2 hours up to 2 days.
 Seafood and fish should be marinated for no longer than one hour.
 Use a non-reactive container - steer clear of aluminum, copper, or cast
iron.
 Wait for your marinade to cool down before pouring over the meat of your
choice.
 Keep your meat refrigerated while it’s marinated.
 Never reuse marinades!

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TYPES OF MARINADES

Pineapple Marinade
This sweet, fruity marinade works great on any cut of pork or chicken. What you get with this marinade
is a great Hawaiian Teriyaki flavor. Try this marinade when you are simply placing cut strips of pork or chicken
over rice. You can make extra marinade to use as a sauce as long as you keep it separate from the meat.

Pork Chop Marinade

This Asian-style marinade works well on all cuts of pork but yields particularly moist and tasty pork
chops. It is reminiscent of a teriyaki marinade with a hint of heat from the chili sauce. Brown sugar, spices, and
soy sauce give sweet and savory flavors, while the fresh ginger adds a bit of pungency.

Jamaican Jerk Marinade

Jamaican jerk seasonings and jerk rubs provide amazing Caribbean flavors to the outsides of meats, but
our marinade gets that great jerk flavor deep into the meat. Let the pork rest in the mixture for up to 8 hours and
cook as preferred. You're going to love the delicious outer crust, but be amazed by the flavorful meat inside.

Pork Rib Marinade

By using a pre-made pork rub and combining it with vinegar and water, the rub turns into a marinade.

Teriyaki Marinade
Mix soy sauce, water, sugar, garlic, vinegar, and green onions. Add a dash of hot sauce for heat, or a
tablespoon of molasses to thicken the preparation and make it sweeter. Simply cook it until it's thickened and
use on top of your cooked pork or any other meat.

Pork Chop and Tenderloin Marinade

Ideal for either chops or tenderloin cuts, this Asian-inspired marinade combines the best of savory
flavors (peanuts, soy, and Worcestershire sauce) with fresh ginger and earthy liquid smoke. Marinate your chops
for 4 to 6 hours and cook as preferred.

Bourbon Marinade
This sweet bourbon marinade is amazing on any type of meat. Although it is comprised of strong
flavors like bourbon, brown sugar, mustard, oil, and Worcestershire sauce, the end result is actually somewhat
mild. This is a mild marinade so you will want several hours marinating time with it before you grill.

Mustard-Vinegar Marinade
This Asian-style marinade works well on all cuts of pork but yields particularly moist and tasty pork
chops. The acidity of the vinegar and Dijon mustard tenderize the meat, adding flavor while the pork’s
marinates.

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EFFECTS OF HEAT TO MEAT

1. If moisture is present and cooking is slow, it tenderizes connective tissue.

2. It coagulates protein. Even meats low in

connective tissue can be tough and dry if cooked
at excessively high heats for too long.

3. High heat toughens and shrinks protein and results in excessive

moisture lost.

4. Moist heats penetrate meat quickly. To avoid over cooking, meat should be
simmered, never boiled.

ACTIVITY SHEET # 3
Directions: Write T if the statement is correct and F if the statement is false.

_______1. Jamaican Jerk Marinade is mix soy sauce, water, sugar, garlic, vinegar,
and green onions.
_______2. If moisture is present and cooking is slow, it tenderizes connective tissue.
_______3. High heat toughens and shrinks protein and results in excessive
moisture lost
_______4. Meat and poultry are generally marinated for 2 seconds up to 2 hours.
_______5. Moist heats penetrate meat quickly
_______6. High heat toughens and shrinks protein and results in excessive moisture
lost.
_______7. Sweet bourbon marinade is amazing on any type of meat.
_______8. Keep your meat refrigerated while it’s marinated.
_______9. Good marinade makes your favorite meat more flavorless, elastic and
juicy.
_______10. Pork Chop and Tenderloin Marinade is ideal for either chops or
tenderloin cuts.
_______11. Pork Chop Marinade is sweet, fruity works great on any cut of pork or
chicken.
._______12. To avoid over cooking, meat should be simmered, never boiled.
_______13. Use a non-reactive container - steer clear of aluminum, copper, or cast
iron.
_______14. By using a pre-made pork rub and combining it with vinegar and water,
the rub turns into a marinade.
_______15. If moisture is present and cooking is slow, it tenderizes connective tissue.

Lesson Cooking Methods

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What’s New
The two types of cooking methods are dry heat cooking and moist heat cooking. Each of these
methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be
grouped under one of these three methods. Understanding and mastering the different types of cooking methods
is essential to becoming a great chef or home cook. Knowledge of cooking techniques allows you to work with a
variety of ingredients and kitchen equipment to achieve consistent, flavorful results in your cooking. Continue
reading to learn about the three main types of cooking, all the techniques that fall under those types, and the
foods that are complemented by these techniques.
What Is It

METHODS OF COOKING MEAT

1. Dry heat cooking, such as roasting, broiling, or sautéing.
2. Moist heat cooking, like braising, steaming, or poaching.

Choosing the Right Cooking Technique

Using the appropriate cooking method for the type of food being prepared is a major part of the culinary
arts. Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for a long time,
and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and delicious.
On the other hand, dry-heat methods typically involve very high temperatures and short cooking times.
A piece of brisket cooked in this way — on a grill, let's say would be tough, chewy and largely inedible.
Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat method such as braising would
also turn out tough, chewy and inedible

1. Dry Heat Cooking

Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without
using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter. Baking
or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Pan-searing a steak is
considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan.

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 Roasting & Baking
Forms of dry-heat cooking that use hot, dry air to cook food roasting and baking.
Like other dry-heat cooking methods, roasting and baking brown the surface of
the food, which in turn develops complex flavors and aromas.
Both words describe a method of cooking an item by enveloping it in hot, dry air,
generally inside an oven and at temperatures of at least 300°F and often much
hotter. A convection oven, which circulates hot air throughout the oven, can
enhance the browning reaction.

Grilling & Broiling

Dry-heat cooking methods that rely on heat being conducted
through the air from an open flame are grilling and broiling. This type of
cooking produces browning reactions on the surface of the food, thus
encouraging the development of complex flavors and aromas. Grilling cooks hot
and fast, because air is a poor conductor of heat. Broiling and grilling
require the food to be quite close to the heat source, which in this case, is likely
to be an open flame.

Sautéing & Pan-Frying

Sautéing is a form of dry-heat cooking that uses a very hot pan and a small
amount of fat to cook the food very quickly. Like other dry-heat cooking methods,
sautéing browns the food's surface as it cooks and develops complex flavors and
aromas. Sautéing requires a very hot pan. When sautéing, it's important to heat the pan
for a minute, then add a small amount of fat and let it gets hot as well, before adding the
food to the pan. This hot fat helps brown the surface of the food. Another key is to avoid
overloading or overcrowding the pan.

Deep-Frying
Since deep-frying involves submerging food in hot, liquid fat, it
might take some time to get used to the idea that it's actually a form of dry-
heat cooking. But if you've ever seen the violent reaction of hot oil to even a
tiny drop of water, you know that oil and water are a couple of opposites
that has nothing to do with each other.

2. Moist Heat Cooking

Moist heat cooking methods include any technique that involves cooking with moisture — whether it's
steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to
a maximum of 212°F, because water doesn't get any hotter than that. Examples of moist-heat cooking methods
include:

Simmering
With simmering, the cooking liquid is a bit hotter than poaching from 180°F to 205°F. Here we will see
bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil.
Because it surrounds the food in water that
maintains a more or less constant temperature, simmering cooks food very evenly. It's an excellent choice for
culinary preparations including stocks or soups, starchy items such as potatoes or pastas, and many others.

Boiling

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 The hottest of these three stages is boiling, where the water reaches its highest possible temperature of
212°F. It's actually the least likely of the three to be used for cooking. That's because the violent agitation
caused by the rolling boil can be too rough on food and will often damage it.
Water at a full boil would be a bad choice for cooking an egg outside its shell, as we do when preparing poached
eggs, because the agitation would cause the egg to fall apart. The same holds true for delicate fish as well as
some pastas.

Steaming
Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item.
In steaming, water is boiled continuously to produce a steady amount of steam. The steam surrounds foods and
cooks evenly while retaining moisture.

Cooking with Steam

Steaming can be done on a stovetop, with a pot containing a small amount of liquid that is brought to a
simmer. The item to be cooked is then placed in a basket suspended above the liquid and the pot covered.

Braising & Stewing

Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid
and then simmered slowly at a low temperature. Though it can be done on the stovetop, braising is best done in
the oven, because the heat fully surrounds the pot and causes the food to cook more evenly than if it were only
heated from below.

Begin by Searing
Because moist heat does not permit the various browning reactions that dry heat produces, giving
cooked meats the brown, outer crust that also helps to develop complex flavors and aromas, it's customary to
sear meat in a pan with a small amount of hot fat before braising it. This step helps to develop flavors as well as
making the meat more appealing visually.

How Braising Works

Braising is a good choice of cooking method for cuts of meat that are tougher or from older animals.
The connective tissues that are more prevalent in cuts like this, and which can make meats tough and chewy
when improperly cooked, are slowly dissolved through long, slow application of moist heat. So you end up with
a tender piece of meat.

1. Cuts of meat
 Tender cuts like ribs and loin cuts are used for roasting, broiling and
grilling
 Less tender cuts from leg or round are used for braising
 Tougher cuts from chuck or shoulder are usually braced
 Least tender cuts from shanks, breast, brisket, and flank are cooked
by moist heat.
 Ground meat and cubed usually made from trimmings can be cooked
by dry heat or moist heat.
2. Fat content
 Meats high in fat are cooked without added fat, such as roasting or
broiling
 Meats low in fat are often cooked with added fat to prevent dryness, like
sautéing, pan frying or braising.

3. Desired quality
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  Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the
objectives to get the desired quality.

Assessment
ACTIVITY SHEET # 4
Directions: Write T if the statement is correct and F otherwise.
____1. Meats low in fat are often cooked with added fat to prevent dryness, like
sautéing, pan frying or braising.
____2. Roasting is a form of moist-heat cooking in which the item to be cooked is
partially covered with liquid.
____3. Dry heat cooking is a method include any technique that involves cooking
with moisture.
____4. Sautéing requires a warm pan.
____5. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter.
_____6. With simmering, the cooking liquid is a bit hotter than poaching from 280°F to
305°F.
_____7. Ground meat and cubed usually made from trimmings can be cooked by dry
heat or moist heat.
_____8. Meats high in fat are cooked without added fat, such as roasting or broiling
_____9. To develop flavor and appearance is also one of the objectives to get the
desired quality
_____10. Less tender cuts from leg or round are used for braising
_____11. Steaming is a moist-heat cooking technique that employs hot steam to
conduct the heat to the food item.
_____12.Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling.
_____13.This hot fat helps brown the surface of the food.
_____14. Least tender cuts from shanks, breast, brisket, and flank are cooked by moist heat.
____15. Dry heat cooking refers to any cooking technique where the heat is
transferred to the food item without using any moisture.

ACTIVITY SHEET # 5
Directions: Read the statement carefully and choose the letter that corresponds to the word/words being
described by the statement.

1. Cooking liquid is a bit hotter than poaching from 180°F to 205°F.

A. Braising B. Steaming C. Simmering D. Grilling
2. These cuts like ribs and loin cuts are used for roasting, broiling and grilling.
A. Tougher cuts B. Tender cuts C. Least tender cuts D. Less tender cuts
3. The following are example of dry heat cooking EXCEPT.
A. RoastingB. Broiling C. Sautéing. D. Poaching
4. Which of the following statement is not true?
A. To develop flavor and appearance is also one of the objectives to get the
desired quality.
B. Braising is a good choice of cooking method for cuts of meat that are tougher or
from older animals.
C. Meats high in fat are cooked without added fat, such as roasting or broiling.
D. Baking/roasting in an oven is a dry heat method because it uses hot air to conduct heat
5. Cooking methods that rely on heat being conducted through the air from an open
flame.
A. Grilling & Broiling B. Braising & Stewing C. Roasting & Baking D. Boiling
6. It involves submerging food in hot, liquid fat.
A. Roasting B. Sautéing C. Simmering D. Pan-frying
7. It refers to any cooking technique where the heat is transferred to the food item
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 without using any moisture.
A. Dry heat cooking B. Broiling C. Moist heat cooking D. Deep-frying
8. The following are least tender cuts EXCEPT.
A. Shanks B. breast C. Brisket D. Ribs
9. Forms of dry-heat cooking that Use hot, dry air to cook food roasting and baking.
A. Roasting & Baking B. Sautéing & Pan-Frying
C. Grilling & Broiling D. Braising & Stewing
10. A form of dry-heat cooking that uses a very hot pan and a small amount of fat to
cook the food very quickly.
A. Grilling B. Sautéing C. Boiling D. Roasting
11. Which of the following is not true about the method of braising cut meats?
A. Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling
B. Tenderness is not the only goal of cooking.
C. Less tender cuts from leg or round are used for braising
D. Tougher cuts from chuck or shoulder are usually braced
12. These cuts from chuck or shoulder are usually braced.
A. Less tender cuts C. Tougher cuts
B. Least tender cuts D. Tender cuts
13. This is 100% brown with no signs of pink coloration and usually has a slight char
outside.
A. Well done B. Rare C. Medium well D. Medium
14. It can be done on top of a stove, with a pot containing a small amount of liquid that
is brought to a simmer.
A. Steaming B. Roasting C. Boiling D. Grilling.
15. It is where the water reaches its highest possible temperature of 212°F.
A. Boiling B. Poaching C. Deep-frying D. Steaming

Answer Key

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References

Kong, Aniceta S. 2016, Technical – Vocational – Livelihood Education – Cookery Module 2

Manual. Quezon, City, Sunshine Interlinks Publishing House, Inc.

Meat Definition – Retrieve from

https://en.wikipedia.org/wiki/Meat.

Five kinds of doneness in meat – Retrieve from

https://iamaileen.com/meat-steak-doneness-done-yet/

Marination Definition-Retrieve from

https://en.wikipedia.org/wiki/Marination.

Marinades Definition-Retrieve from

www.allrecipes.com/article/grilling-101-marinades-brines-and-rubs .

Articles about preparation of food-Retrieve from

https://en.wikipedia.org/wiki/Cooking#:~:text=There%20are%20very%20many
%20methods,and%20vary%20in%20cooking%20time.

Methods of Cooking-Retrieve from

https://www.webstaurantstore.com/article/454/types-of-cooking-methods.html#:~:text=The
%20three%20types%20of%20cooking,one%20of%20these%20three%20methods.

For inquiries and feedback, please write or call:

Department of Education - Division of Bukidnon

Office Address: Fortich Street, Sumpong, Malaybalay City, Bukidnon
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

For inquiries and feedback, please write or call:

Department of Education – Learning Resources Management and

Development Center (LRMDC)

DepEd Division of Bukidnon 24

Sumpong, Malaybalay City, Bukidnon
Telefax: (08822)855-0048
E-mail Address: bukidnon@deped.gov.ph
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