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6 Cards in this Set
- Front
- Back
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DIFFERENT CUTS OF MEAT |
The most common meat available for human consumption are beef and pork. A slaughtered animal is called a carcass. It is cut into larger pieces called wholesale cuts and reduced into retail cuts. Retail cuts are commonly found in the market and they are classified as tender cuts, less tender cuts, tough cuts, and variety cuts. The cost or price of meat depends on the cuts. |
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1. Tender cuts |
these contain lean meat and little collagen. These are the most expensive cuts having the tenderest muscles for they are the least exercised parts of the animal. |
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2. Less Tender Cuts |
These consist of a more developed connective tissue. They are often ground to break and cut the muscle fibers and connective tissues. |
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3. Tough Cuts |
these cuts are usually those with muscles which get more exercise while the animal is alive. Muscles that are exercised more often contain higher quantities of connective tissue. |
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4. Variety Cuts |
these are the - animal glands and internal organs which include the liver, kidney, tripe, lungs, tongue, and tail. They should be cooked until well done to minimize the danger of transmitting the organism found in them. |
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5. retail cuts |
smaller cuts of meat obtained from wholesale cuts and sold to the consumer |
