Meat

Front 1

cuts, joints or mince

Back 1

Most people buy their meat in the form of __________, ____________ or ___________.

Front 2

sausages, ham, burgers and kebabs.

Back 2

Meat is also bought ready prepared, examples: __________

Front 3

Meat

Back 3

Knowing where _________ comes help you know how to prepare, cook and serve it.

Front 4

cuts

Back 4

A wide range of different ___________ are available, giving greater choice and variety.

Front 5

Carcass

Back 5

________ meat is prepared into cuts, joints, and mince.

Front 6

convenient to buy in smaller amounts | convenient to buy in suitable portions sizes, example chops, steaks | easier to prepare and quicker to cook | easier to store safely

Back 6

Carcass meat is prepared into cuts, joints and mince to make it:________________

Front 7

Boneless cuts (beef, pork and lamb)

Back 7

Economical and suitable for quick and easy methods of cooking (example:grilling)

Front 8

Boned and rolled joints of meat

Back 8

Smaller joints to reduce cooking time and making it easier to carve.

Front 9

Lean and extra lean cuts

Back 9

Trimmed cuts of meat which are lower in fat

Front 10

Cubes of meat

Back 10

Sold cut into cubes, ready for making stews, kebabs and casseroles

Front 11

Lean minced meat

Back 11

Meat is trimmed of fat and minced.

Front 12

Thin strips

Back 12

Meat is pre-cut into strips, suitable for quick-cooking methods (example: stir-frying)

Front 13

energy and nutrients, composition, weight, and fat level.

Back 13

Cuts of meat vary in ____________________.

Front 14

bones and muscles

Back 14

Although there are these variations, retail cuts of meat are influenced by the structure and composition of the carcass, in example, the position of ________ and _________.

Front 15

front half (forequarter) of a carcass

Back 15

The ___________ has more muscles (per cut of meat) which have worked harder.

Front 16

Cuts of meat from the neck and shoulder muscles

Back 16

____________, in particular, have long thick fibers and contain a lot of connective tissue.

Front 17

back half (hindquarters) of a carcass

Back 17

The _________ contains fewer muscles (per cut of meat), which have done less work, have less connective tissue, and therefor produce the most tender cuts of meat.

Front 18

Cuts of meat from the loin and rump muscles

Back 18

________ have done the least work and have shorter, finer muscle fibers with less connective tissue and are prime tender cuts.

Front 19

Meat

Back 19

Refers to the animal parts used as food. Includes beef, pork, lamb, goat meat, and carabeef or carabao meat.

Front 20

Pork

Back 20

Comes from young hogs, about four to six months old.

Front 21

Pork

Back 21

It is usually sold by weight and not by age. Usually pink but maybe darker when meat comes from old hog

Front 22

Pork

Back 22

There is more fat in it than in the other meats. It is fairly formed and very white. Its muscles is fine grained and marble with white fat.

Front 23

Beef

Back 23

comes from mature cattle that are between 15 to 20 months old.

Front 24

Young

Back 24

__________ beef comesfrom cattle which are 7 to 10 months old with small amount of fat and is less flavorful and juicy than mature beef.

Front 25

bright red

Back 25

When good quality beef is first cut, the flesh should be __________, smooth, firm, and just moist.

Front 26

Carabeef or Carabao meat

Back 26

considered by many as a healthy food because it is safe to eat even by people with heart problems and those who are allergic to red meat.

Front 27

Carabao meat

Back 27

contains less calories, less fat, and less cholesterol than most meats, including poultry.

Front 28

Carabao meat

Back 28

They are good for dieters and athletes.

Front 29

pale pink

Back 29

Good quality grass veal is _____________.

Front 30

off white

Back 30

Imported milk fed veal is ____________ and should be soft and moist, but not flabby.

Front 31

Veal

Back 31

Is the meat from calves between four and five months.

Front 32

Milk fed calves & Fed on grass

Back 32

Two kinds of veal

Front 33

Milk fed

Back 33

_____________ veal is the tenderest.

Front 34

Grass fed

Back 34

__________ veal has a better flavor.

Front 35

mutton

Back 35

Lamb and __________ as meat from young sheep are rare. They carry a distinct flavor that is delicious but to some people, it is disagreeable to them.

Front 36

Lamb

Back 36

Is meat from young sheep which is less than a year old. This meat is tender, flavorful, and juicy, with a pinkish red color

Front 37

light pink

Back 37

The flesh of the lamb varies in color from __________ to dark red,depending on the age of the animal and the variety.

Front 38

weight and quality

Back 38

A carcass of beef, pork or lamb is divided into different cuts which may vary according to the carcass _________ and ____________.

Front 39

Shoulder arm picnic

Back 39

It contains arm bone, shank bone, and a portion of blade bone. It is also contains shoulder muscles interspersed with fat. The shank and part of the lower area are covered with skin. It is usually prepared by roasting.

Front 40

Shoulder arm steak

Back 40

It has the same muscle and bone structure as shoulder arm roast, only cut thinner. It contains round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. It isusually prepared by braising or panfrying.

Front 41

Shoulder blade steak

Back 41

It is cut from meat shoulder blade Boston roast.It contains blade bone and several muscles and is usually prepared by braising, broiling, grilling, pan-broiling, or pan frying.

Front 42

Cubed steaks

Back 42

Square or rectangular. The cubed effect is made by a machine that tenderizes the meat technically. The steaks may be made from muscles of several primal cuts and are usually prepared by braising, broiling, grilling, or pan-broiling.

Front 43

Cubes for kabobs

Back 43

These are boneless, lean, and cut into cubes. They are usually prepared by broiling, grilling, braising, panfrying, or roasting.

Front 44

Hocks

Back 44

These are cut from picnic shoulder and are similar to shank cross cuts.They contain two round shank bones exposed at both ends and are usually prepared by braising or by cooking in liquid.

Front 45

Loin back ribs

Back 45

These are cut from the blade and center sections of loin. They contain rib bones, meat between the ribs called finger meat, with layer of meat covering the ribs that come from the loin eye muscle. Usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid.

Front 46

Loin rib chops

Back 46

These are also called center cut chops, contain eye muscle and backbone. Rib bone may also be present, depending on the thickness of the cut. Fat covers the outside edge. These chops are usually prepared by braising, broiling, grilling, pan-broiling, or pan-frying.

Front 47

Loin butterfly chops

Back 47

These are a double chop, about two inches thick, which comes from the boneless loin eye muscle. It is sliced in half to form two sides resembling a butterfly. Usually prepared by braising, broiling, grilling, pan-broiling, or panfrying.

Front 48

Loin chops

Back 48

These are cut from the sirloin end of loin. The eye muscle and tenderloin is divided by a T-shaped bone. The chops also contain backbone and are usually prepared by braising broiling, grilling, pan-broiling, or panfrying.

Front 49

Spare ribs

Back 49

These are cut from the side. They contain long rib bones with a thin covering of meat on the outside and between the ribs. They may also contain rib cartilage. Usually prepared by roasting, baking, broiling, grilling, or by cooking in liquid.

Front 50

Fresh side

Back 50

It is the same cut as slab bacon but it is fresh. It is taken from the section of side that remains after the loin and spare ribs are removed. The layered lean from fat is generally used as a seasoning. __________ pork is usually prepared by cooking in liquid.

Front 51

Pork leg (fresh ham) whole

Back 51

This is a bone-in hind leg usually covered with skin and fat about halfway up the leg. It is usually prepared by roasting.

Front 52

Ground pork

Back 52

This is unseasoned and ground from wholesale cuts that are generally in limited demand. It is also made from lean trimmings and sold in bulk form. It is usually prepared by broiling, grilling, pan-broiling, panfrying, roasting, or baking.

Front 53

Smoked pork hocks

Back 53

These contain two round shank bones exposed at both ends. They are oval-shaped, two to three inches thick, cured, and smoked. They are usually prepared by braising or by cooking in liquid.