The document outlines different types of meat cuts classified by the tenderness based on muscle movement. It distinguishes between tender cuts (e.g., sirloin, porterhouse, tenderloin), less tender cuts (e.g., chuck, flank, neck), and tough cuts (e.g., blade, brisket, shortrib), explaining their origins and cooking recommendations. Each type of meat cut is associated with specific parts of the animal and their respective cooking methods based on their tenderness.

1. DIFFERENT
TYPES
OF MEATCUTS
Preparedby:
EunissaBadilla

2. •Meatcuts canbeidenti ed
bytheshapeofthebones.
•Theseboned areyourclueas to
wichpartoftheanimalthemeat
comes from,howtenderitis,
and howitshould becook.
•Themoremovementthe
musclegets ,themoreitis
developed and theless tender
itis.
IDENTIFYINGMEATCUTS

3. IDENTIFYINGMEATCUTS
•Musclealong thebackbonegets
verylittlebackbonegets verylittle
movement.
•Meatfrom thatarea is tender
itis.
•Meatfrom thatarea is tender
thatmeatfrom theshoulder,
legs ,breastand anks.

4. TYPESOF
MEATCUTS
(and theircharacteristics)

5. 1. TENDERCUTSOFMEAT
-takes from theparts ofthe
animalwherethemuscles are
notwell-exercised and are
eshy.
EXAMPLES:
1.SIRLOIN
2.PORTERHOUSE
3.T-BONE
4.PRIMERIBS
5.TENDERLION

6. 1.SIRLOIN
-Sirloinsteakcomesfromthetopof
thecow'sback.Ithasjusttheright
balanceoftendernessand avor.
Thesecutsareoftenlargeanddon't
havemuchfat.

8. 2.PORTERHOUSE
-Thisparticularportionofsteakiscut
fromthelowerribsectionofthecow,
whichliesclosetotherearend,orloin.

10. 3.T-BONE
-a largechoicepieceofloin
steakcontaining a T-shaped
bone.

12. 4.PRIMERIBS
-a roastorsteakcutfrom
thesevenribs immediately
beforetheloin.

14. 5.TENDERLOIN
-thetenderestpartofa loinof
beef,pork,etc.,takenfrom
undertheshortribs inthe
hindquarters.

16. 2. LESSTENDER
-meatcuts whichcome
from themost
exercised muscleparts
ofa liveanimal.
EXAMPLES:
1.CHUCK
2.FLANK
3.RUMPS
4.HOCK
5.NECK
6.FEET
7.SHOULDER

17. 1.CHUCK
-Thebeefchuckcutcomes
from theanimal's upper
shoulderand lowerneck.

19. 2.FLANK
-Flankmeatcomes from the
animal's abdomen,below
theloinand sirloin

21. 3.RUMPS
-Rump steakcomes from the
hindquarterofthecow,whichis
located atthebackend inthe
area betweenthehip and the
tailbone.

23. 4.HOCK
-Aham hock,orporkknuckle,is
thejointthatattaches a pig's
foottoits leg.

24. 5.NECK
-beefneckis a cuttakenfrom
theneck.

25. 6.FEET
-Theyarebestsuited toprepare
stocks and broth

26. 7.SHOULDER
-AlsoKnownAs:ChuckShoulder
Clod.This cutconsists of ve
distinctmuscles,threeofwhich
arefabricated intoTop Blade,
ShoulderCenterand Shoulder
Tendercuts.

27. 3.TOUGHCUTS
-Meatthatrequires a longer
cooking period overlowheat
EXAMPLES:
1.BLADE
2.BRISKET
3.SHORTRIB

28. 1.BLADE
-Thebladeroastis from the
shoulderbladearea

30. 2.BRISKET
-Brisketis a cutofmeatfrom the
breastorlowerchestofbeefor
veal.

32. 3.SHORTRIB
-Shortribsareacutofbeeftakenfromthe
brisket,chuck,plateorribareasofbeef.
Theyconsistofashortportionoftherib
bone,whichisoverlainbymeatwhich
variesinthickness.RecommendedforBBQ.