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Pork, beef and lamb cuts and joints.
 

Pork, beef and lamb cuts and joints.

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    Pork, beef and lamb cuts and joints. Pork, beef and lamb cuts and joints. Presentation Transcript

    •  StarterWith the person next to you, can you list the three main animals we eat in the uk?These are: Pigs - Ham, Gammon, pork and bacon Sheep - Lamb and Mutton Beef - Beef and veal We also eat poultry - Chicken , Turkey, Duck and Goose
    •  To Understand the different types of meat available to theconsumer To understand the three main animals we eat in the UK,To understand what meat is made up from and why somemeats are tougher than others To understand the correct preparation and cookingmethods of meats and its importance
    • Meat is made up of long, thin muscle fibres held together with connective tissues.Some cuts of meat are tougher than others.Tough meets are for example:The muscles in these cuts have long fibres and muscle tissue• Shin beef/Stewing, braising, simmering, boiling.Softer meets that can be cooked quickly:•Fillet•Sirloin•And rumpFrying, sauté, grillingThe muscle fibres are shorter so require less time in cooking
    •  To have some or all knowledge of the different types of meat available to the consumer To have some or all understand the three main animals we eat in the UK, To some or all understand of what meat is made up from and why some meats are tougher than others To have some or all understand the correct preparation and cooking methods of meats and its importance