The document discusses various cuts of beef meat, including the chuck, shank, brisket, ribs, short plate, flank, loin, sirloin, and round. It describes each cut and provides cooking recommendations, preferring moist cooking methods like braising for tougher cuts and dry heat methods like grilling for more tender cuts. The document also covers market forms of meat, types of marinades, and classroom and home-based learning activities related to beef cuts and cooking methods.

1. MARISSA C. COLLADO
Subject Teacher
Learning Outcome2:
COOKING MEAT
CUTS (BEEF)

2. Objectives:
Learning Competency: Cook Meat Cuts
(Beef)
At the end of the lesson learners will be able to:
◻1.Identify the market forms and cuts of meat.
◻2. Prepare and use suitable marinades for a
variety of meat cuts.
Identify the meat cuts (beef)

5. Meat
◻Meat is a term for the flesh of cattle (beef and veal),
sheep (lamb) and pigs (pork). 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.

6. MARKET FORMS OF MEAT
1. Fresh meat- recently slaughtered and has
not been preserved nor frozen
2. Chilled meat – placed in chiller or slightly
cold
3. Cured meat – preserved by salting, smoking
or aging
4. Processed meat –preserved by chemical
process

7. Primary Cuts of Beef Meat Beef

8. Beef Meat Cuts and Cook Types
◻Chuck
Description: The chuck, also known as the seven-bone
steak (in reference to the shape of the bone), is located
near the shoulder and neck area of the cow.
Types: The chuck cut yields some of the more economical
cuts of beef, such as the chuck roast, chuck arm roast,
and the flat iron steak.
How to Cook: The chuck contains a significant amount of
connective tissue, which contains collagen and can be a
little tough but provides great flavor. Chuck cuts of beef
are best cooked slowly over time with a crock pot or by
braising.

9. Shank
◻Description: The shank is the leg of the cow
and is one of the toughest meats. This is
because the leg muscle is constantly used,
creating a tough, sinewy cut. Therefore, it is one
of the less popular but also one of the cheapest.
◻Types: The shank doesn’t yield many cuts of
meat, just the shank or the shank cross cut. It is
also used in very low fat ratios of ground beef.
◻How to Cook: The shank is best cooked over a
long period and in liquid. It is best in soups,
stews or to make beef stock.

10. Brisket
◻Description: Brisket is cut from the breast or
the lower portion of the cow. Like the shank, it
has a lot of connective tissue and can be quite
tough unless cooked properly.
◻Types: The brisket is known by two main cuts
of meat: brisket flat cut and the brisket point
cut.
◻How to Cook: Brisket is a favorite of BBQ’ers
everywhere and is best cooked as smoked or
braised.

11. Ribs
◻Description: The rib includes some of the
finest cuts of the cow, and is known for its
juices, tenderness, superb marbling, and
flavor. The rib cut refers to ribs 6 through 12
on the cow.
◻Types: The rib includes several of the finest
cuts of the cow, including the prime rib, short
rib, rib-eye steak, and rib-eye roasts.
◻How to Cook: Rib cuts are best cooked over
dry heat and for long periods of time.

12. Short Plate
◻Description: The short plate is located on the
front belly of the cow below the ribs. It contains
a lot of cartilage and is kind of fatty and tough.
◻Types: It contains a few different cuts
including the short ribs, hangar steak, and the
skirt steak. It is best known for being used to
make carne asada. How to cook: Best braised
because of its toughness.

13. Flank
◻Description: The flank is a long flat cut from
the abdominal muscle of the cow. It is one of
the toughest cuts of meat.
◻Types: The flank is usually cut into flap steaks
or flank steaks. It is typically used in Asian and
Mexican cuisine as stir-fry or fajita beef. It can
also be used in London broil.
◻How to Cook: Due to its excessive toughness,
flank cuts are best cooked with moist methods
like braising.

14. Loin
◻Description: The loin is cut from the back of
the cow, typically a portion of the hindquarter
directly behind the ribs. It is one of the most
tender and desirable cuts of beef.
◻Types: The loin is best known for producing
filet mignon, porterhouse steak, and the T-
bone steak. However, it also contains the KC
strip, tenderloin roast and the shell steak.
◻How to cook: Loin cuts are best cooked over
dry heat like grilling.

15. Sirloin
◻Description: Sirloin is also cut from the back
of the cow, just past the loin (a.k.a. short loin).
Although, not as tender as the loin cuts, the
sirloin is still a very popular cut of beef. 4
◻Types: The sirloin contains the top sirloin,
bottom sirloin, and center cut sirloin steaks, as
well as the tri-tip roast.
◻How to Cook: Sirloin is best cooked by grilling
but can also be broiled, sautéed, or pan-fried.

16. Round or Rump
◻Description: The round, also known as the rump, is a
lean cut of meat with very little fat. It is located at the
back of the cow near the rear leg. Like shank, the round
is a tough cut due to the constant use of the cow’s legs.
◻Types: Despite the round or rump’s toughness, it
produces quite a few different cuts of meat that are quite
popular. Some of the more common cuts are: rump
roast/steak, top round roast/steak, bottom round
roast/steak, eye of round roast/steak, and the sirloin tip
center roast/steak
◻How to Cook: Round cuts are best braised or roasted
with low levels of moisture.

17. Classroom-Base Activity
I.What’s More – Pages 6-7
◻Directions: Identify the primary cut of beef
meat. Write your answer on your activity
notebook.

18. What’s More
A. Directions: Write T if the statement is correct and write
F if the statement is incorrect. Write your answer in your
activity notebook.
T 1. Beef is divided into large sections called primal cuts.
F 2. Rib is cut from the breast; tough if not cooked
properly
T 3. When marinating the beef thicker cuts like roast,
marinating is up 12 hours.
F 4. Braising, steaming or poaching are examples of dry
heat cooking.
T 5. Grilling means cooking over a gas or charcoal grill or
other heat source.

19. Home-Base Activity
I.What’s More – Pages 6-7
A. Write T if the statement is correct and write F if the
statement is incorrect. Write your answer on your answer
sheet.
B. Match Column A and B on page 6. Write the letter of
your answer in your answer sheet.
II. What I Can Do
Directions: Given the recipe “Beef Broccoli”, with the help
of your elders in your home. List down the ingredients
needed to cook Beef Broccoli and the procedures. Your
output will be rated using the scoring rubric in your SLM

20. Scoring Rubric

21. Marinades VS Marinate
Marinades are savory usually acidic
sauce in which meat, fish or vegetable
is soaked to enrich its flavor or
tenderize it.
Marinate is to coat or cover the food
with herbs, spices etc. and let rest
before cooking or serving.

22. Types of Marinades
◻Mexican Marinade
This marinade can be used on any meat or fish
for a Mexican-style dish, it works wonders on
tough cuts of beef.
◻Brisket Marinade
Whether you’re smoking or grilling a brisket, this
marinade will add a lot of flavor and help
tenderize the meat. By marinating brisket, you
start the crust formation by softening the
surface which helps to promote smoke
absorption.

23. Types of Marinades
◻Guinnes Marinade
This classic marinade is full of flavor. Its earthy tone
comes courtesy of some Guinness beer.
◻Bulgogi Marinade
This is the traditional marinade recipe for Korean
Bulgogi, which is a marinated steak cut into thin
strips and served up in lettuce leaves or on rice. A
great marinade for most cuts of beef, bulgogi
mixture will tenderize the meat and help with the
formation of a chewy and sticky crust if you plan to
grill your beef.

24. Types of Marinades
◻Beef Rib Marinade
This beef rib marinade makes the most out of
your cut of ribs. This acid from lemon juice and
vinegar will increase the tenderness once the
ribs are smoked, and the honey and oil will help
with the chewy outer crust that’s a must for
finger-licking ribs.

25. Types of Marinades
◻Fajita Marinade
This marinade is loaded with the flavors perfect
for making fajitas, though you can also use it on
carne asada (hanger steak or skirt steak) before
grilling.
◻Jamaican Jerk Marinade
It has all the good flavors that you’d like on a
juicy piece of grilled beef. Simply blend fresh
herbs, spices, vinegar and oil; use this paste as
your marinade.

26. Types of Marinades
◻Carne Asada Marinade
It is a common dish in all Hispanic countries but
each has its take on it. While some use tough
cuts of beef, others go for softer and more
expensive cuts.
◻Best Odds Brisket Marinade
Marinating brisket is the best way to ensure
your smoked brisket remains tender and juicy.
This marinade will start the tenderization
process and work a lot of flavor into the brisket.

27. Types of Marinades
◻Steak Marinade
This is a quick and easy marinade that works
great on steak and thicker cuts of beef. While
good quality beef just needs salt and pepper,
when you buy less expensive steak, you could
improve the texture and flavor with a good
marinade.

28. Methods of Cooking Beef Meat Cuts
◻Dry Heat Cooking
Dry heat cooking is best for more delicate cuts
of meat, the ones that come from the less
exercised parts of the animal. These cooking
methods are often done over high heat for short
periods of time to prevent drying out the beef,
and/or combined with slower, lower heat
cooking to finish.

29. Dry Heat Cooking
Barbecuing/Smoking
◻Grilling
◻Frying and Stir Frying
◻Pan Searing
◻Roasting
◻Baking
◻Broiling
◻Sauteing
◻Pan-Frying
◻Deep-Frying

30. Methods of Cooking Beef Meat Cuts
◻Moist Heat Cooking
Moist heat cooking method is simply
that technique involving cooking with
moisture to transfer heat to the meat,
such as steam, water, stock or wine.

31. Moist Heat Cooking
◻Simmering
◻Steaming
◻Boiling
◻Braising
◻Stewing

32. Classroom-Based Activity
5 Types of
Marinades

33. Home-Based Activity
Complete the Concept Map below. Write 5 Meat
Dishes for Dry Heat Cooking and 5 Meat Dishes
for Moist Heat Cooking.

34. Home-Based Activity
5 Meat Dish for
Dry Heat
Method

35. Home-Based Activity
5 Meat Dish for
Moist Heat
Method