This document discusses meats and poultry used for food. It identifies different types of meat including pork, veal, beef, venison, and carabeef. Poultry includes chicken, duck, goose, turkey and others. Meats and poultry are sold in various forms such as fresh, chilled, frozen, and cured. Cuts of meat are classified as tender, less tender, or tough. When buying meat and poultry, it is important to select products that are clean, properly stored, and brightly colored with no slime or odors.

2. objectives
• identify the kinds of meat and poultry for processing;
• describe the market forms of meat and poultry;
• enumerate the tips in buying the right kind of meat.

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4. Meat

5. Meat
• is used to describe animal parts that are eaten as
food
• made up of muscle fibers connected with tissues and
fats
• 15-20% protein, 50-70% water; good source of Vit B
and trace amount of iron

6. Offal
Is the internal organs
of a butchered animal

7. Kinds of Meat

8. Kinds of Meat
Pork
from pig or hog

9. Kinds of Meat
Veal
from calves or young cattle

10. Kinds of Meat
beef
From adult cow

11. Kinds of Meat
Venison
from deer

12. Kinds of Meat
Carabeef
from carabao

13. Kinds of Meat
chevon
from goat

14. Kinds of Meat
lamb
from young sheep

15. Kinds of Meat
mutton
from adult sheep

16. Market forms
of
Meat

17. Market forms of Meat
Fresh meat
is a form of meat after slaughter that has not
undergone chilling
chilled meat
has been kept cold above freezing point within 24
hours after slaughter

18. Market forms of Meat
frozen meat
meat stored in the freezer; sold as hard as stone
Cured or Processed meat
meat products that have been cured with
preservatives agents

19. characteristics of the
diffrent Meat cuts
Tender cuts
taken from animal parts that have less muscle
activity and are plump, like sirloin and tenderloin
Less tender cuts
are cuts that come from the muscle parts most used
by the animal, like hocks, chuck and flank

20. characteristics of the
diffrent Meat cuts
Tough cuts
cuts that necessitate longer cooking like
bulalo

21. Market forms
of pork and
beef cuts

22. pork breakdown

24. beef cuts

25. beef cuts

27. Buying the
right Kind of
Meat

28. poultry

29. poultry
• refers to domestic birds such as chicken, duck
(itik), goose, turkey, pigeon, and quail.
• provides a lot of protein, vit b, iron, phosphorus
and fat

30. Types of chicken
and other
poultry

31. Types of chicken
Broiler or fryer
A chicken whose meat is tender and soft
roaster
Usually four to six months old (chosen for grilling or roasting)
stag
A male chicken less than ten months old

32. Types of chicken
hen
A mature female chicken bred for more than ten months.
rooster
A mature male chicken with rough skin and dark meat
Jumbo chicken
Considered as large chicken if it weighs about 4kg or more

33. Other poultry
Peking duck
Originated from Peking, China
Duck or itik
Available in many places in the Philippines

34. Market forms
of
poultry

35. Market forms of poultry
Live poultry

36. Market forms of poultry
whole poultry
refers to poultry carcass from which
feathers have been removed but the head,
feet, and innards are still intact

37. Market forms of poultry
dressed
Poultry
refers to poultry carcass
from which feathers and
innards have been removed

38. Market forms of poultry
Poultry
Parts
Several pieces of poultry parts is usually
packed in one package
(thighs, wings, breast, liver, gizzard)

39. Market forms of poultry
Choice cuts
of poultry

40. Poultry cuts

41. Poultry Cuts
• Drumstick
• Leg with thigh
• Thigh
• Wings
• Leg with thigh,
• meat from back

42. summary
• Meat and poultry are animal parts eaten as food
• Meat and poultry are sold in different market forms fpr cooking.
• Meat cuts are classified as tender, less tender and rough
• Good quality of meat and poultry can be detected through the skin color, texture, and odor

43. reference
Lee, Estifania Gloria L., et al., TLE Grade 8, pages 3 to 6

44. Thank You!

45. buying the right kind of meat
• Buy clean meat sold by those who observe good sanitation and hygiene
• Look for the inspected and stamped marks that ensure those are real
meat from cows, carabaos, and pigs, etc.
• Be knowledgeable of the different cuts of meat for different recipes to
be prepared
• Beef must be bright red in color with yellow fat.
• Pork must be light pink in color, firm, and with white fat

46. buying the right kind of meat
• Meat should have a fresh smell and free from slime
• Buy frozen or refrigerated meats from those who have reliable
refrigerator equipment
• Meat should be properly wrapped with plastic bags or clean wrapping
materials.