This document provides information about different types of meat and meat cuts. It discusses how beef, pork, and sheep meat are divided into large sections called primal cuts which are then broken down further. It also defines different levels of meat doneness. It describes various meat cuts like blade steak, chuck, scotch fillet, and sirloin and recommends cooking methods for each. Finally, it provides guidelines for making marinades with acids, oils, and herbs/spices and examples of different marinade recipes.

1. Cook Meat Cuts
Meat Dishes and Entrees

2. Meat
As previously learned, meat is a term for the flesh of cattle, sheep, and
pigs. Meat comprises water, protein, fat, and various amounts of minerals
and vitamins.
Beef is divided into large sections called primal cuts. These beef primal cuts or
“primal” are then broken down further into individual steak and other retail cuts. A
“side” of beef is literally one side of the beef carcass that is split through the
backbone. Each side is then halved between the 12th and 13th ribs into sections called the
forequarter and hindquarter.

3. Pork
Pork is divided into large sections called primal cuts. These primal
cuts are then broken down further into individual retail cuts.
01
Beef
02
Beef is very popular and is used across the globe. This meat is obtained
from cow and is one of the much sought-after types of red meat.
Sheep
03
Sheep meat is also a staple food in some parts of the world and is
consumed in many regions.
Different Types of Meat

4. Rare – when pressed with finger, the meat is very soft with jelly like texture.
Four kinds of doneness in meat
Medium Rare – when pressed with a finger, meat feels springy and resistant.
Medium – when pressed with a finger, meat feels firm and there is a definite
resistance.
Well Done – when pressed with a finger the meat feels hard and rough.

5. Safe Cooking
Temperatures for Various
Meat

6. Market Forms of Meat
1. Fresh Meat – this is meat immediately after slaughter, without
undergoing
chilling or freezing.
2. Chilled Meat – is meat that has been cooled to a temperature just
above
freezing (1-3 degrees) within 24 hours after slaughter.
3. Frozen Meat – are meat cuts frozen to an eternal temperature of 20
degrees Celsius (-40 degrees Celsius)
4. Cured Meat – are meat products that have been treated with a curing
agent solution like salt, sodium nitrate (salitre), sugar, and spices.
5. Canned Meat – are cooked meat products and only requires to be
reheated.
6. Dried Meats – dehydrated meats.
7. Processed meat- meat preserved by chemical

7. Meat Cuts

8. Meat
Cuts

9. Cook Meat Cuts
Different cuts of meat should be cooked differently; this is because
they come from various parts of the animal which have served
different purposes
BLADE STEAK AND ROAST
The blade steak or blade roast cut of beef is
from the shoulder blade of the animal. The
steak cut is very versatile and can be cooked
by barbecuing, pan- frying, stir fried, diced or
even slow cooked. The blade roast, on the
other hand, is fantastic to be cooked as a
whole roast. If need, you can also cut this into
steaks.

10. Cook Meat Cuts
CHUCK
Chuck meat is one of the neck muscles of the beef. Therefore, it
contains a lot of connective tissue and is perfect for slow and moist
cooking techniques.

11. Cook Meat Cuts
SCOTCH FILLET
The scotch fillet cut of meat comes from the back of the animal. It runs
between the sirloin and the chuck. It is a moist and flavoursome cut of
beef and is great for roasting or can be cut into steaks or strips to pan fry.

12. Cook Meat Cuts
ROLLED RIB AND STANDING RIB ROASTS
The standing rib roast is perfect for entertaining. It is the scotch fillet
with the rib bones still attached. While the rolled rib roast is the same
cut again with the bones removed, and the beef rolled and tied.

13. Cook Meat Cuts
POINT-END BRISKET
This cut of meat is the pectoral muscles from the chest area of the
animal. Because of the amount of connective tissue in this cut, it is ideal
for slow-cooking, braising or used in a casserole. This cut of beef is
perfect for any pulled beef recipes because it will start falling apart while
cooking.

14. Cook Meat Cuts
SIRLOIN
The sirloin steak and roast cut comes from the strip loin. The
strip loin is a section of the meat which is situated on the hindquarter
of the spine (ribs to rump). A sirloin steak is cut from the back end
of this section and is best suited to high temperature cooking such
as pan frying and barbecuing.

15. Cook Meat Cuts
FILLET
The fillet, otherwise known as the tenderloin is one of the most tender
cuts of beef. This is because it sits along the spine of the animal and
doesn’t do as much work as other cuts of beef. It also only contains a
small amount of connective tissue and fat. The fillet is best suited to pan
frying and barbecuing or even roasting if kept as a whole fillet.

16. Cook Meat Cuts
T-BONE
A T-bone cut of meat comes front of the strip loin. The “t” shape is
created by the combination of the tenderloin on one side of the bone
and a piece of strip loin on the other. This cut, as many readers would
know is great for frying and BBQing.

17. Cook Meat Cuts
PORTER HOUSE
Not to be mistaken with a T-bone steak, a porterhouse steak is cut from
the opposite end of the strip loin. The porterhouse is cut from the rear of
the strip loin and, therefore, includes more of the tenderloin steak.

18. Cook Meat Cuts
RUMP
The rump roast comes from the hindquarter of the animal and
is a boneless piece of beef. This cut can be pan fried, slow cooked,
or roasted.

19. Cook Meat Cuts
SILVERSIDE
All silverside cuts are great for slow cooking. The silverside comes from
the outside of the hind legs - located between the knuckle and the
topside. Because the silverside is a heavily used muscle, it is ideal for
slow cooking.

20. Cook Meat Cuts
TOPSIDE
Topside is located between the flank and the silverside. It is also
best for slow cooking .

21. Cook Meat Cuts
KNUCKLE
A lean piece of beef that can be roasted, slow cooked, barbecued
or sliced for stir fry.

22. MARINADES
All you need are three basic components.
● The first is an acid, such as lemon juice, vinegar,
yogurt, or wine. The acid is important as it break
down the meat and tenderizes it.
● The second is oil. This protects and preserves the food
while marinated and also when it’s being cooked.
● The third is any herb and/or spice. This is what gives a
marinade its unique flavor and zest. Feel free to
experiment by grouping one or more ingredients
from each component.

23. 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- steel clear of aluminum, copper, or
cast iron,
● Wait for marinade to cool down before pouring over the meat of
your choice.
● Always refrigerate your meat while its marinating.
● Never reuse marinades.

24. examples of marinade
Pineapple Marinade
Pork Chop Marinade
Pork Rib Marinade
Teriyaki Marinade
Mustard-Vinegar Marinade

25. Thank You!