tle

1. MARKET FORMS OF MEAT

2. • Fresh Meat – this is meat immediately after
slaughter, without undergoing chilling or freezing.

3. 1. Fresh Meat
•Sold right
after
slaughter

4. Market Forms of Meat
Chilled Meat – is meat that has been cooled to a
temperature just above freezing (1-3°) within 24
hours after slaughter.

5. 2. Chilled Meat
• It has been cooled
to a temperature
just above the
freezing point.

6. Market Forms of Meat
Frozen Meat – are meat cuts frozen to
an eternal temperature of (-40°C).

7. 3. Frozen Meat
• Cuts that has
been frozen
to a
temperature
of 20 Celsius

8. Market Forms of Meat
• Cured Meat – are meat products that have
been treated with a curing agent solution like
salt, sodium nitrate (salitre), sugar, and spices.
(brining)

9. 4. Cured Meat
• It has been
treated with curing
agent and solution

10. 5. Processed Meat
• Can meat
products
prepared.

11. Dried Meats – dehydrated meats. (beef
jerky)
Market Forms of Meat

12. ▶Why Processed Meat is
Bad For You?

14. Take Home Activity-
Research at least 10 different
tools , utensils and equipment for
meat preparation. Write it in your
notebook.

15. Learning Task : ½ Crosswise
Your parent sent you to the market and buy meat for her to cook the following recipe. What market
forms of meat or cuts are you going to buy?
1. Beef steak
Market form:
2. Adobo
Market form:
3. Crispy pata:
Market form:
4. Spaghetti
Meat 1 - Market form: Meat 2 - Market form:

19. • BAIN MARIE
- Used to heat
things slowly
and gently

20. • BASTER
- Used to baste
meat as it cooks
in its juices

21. • BONING KNIFE
- A narrow-
bladed knife
used to remove
the bones.

22. • BROILER PAN
- It is a pan that
is designed to fit
under the
broiler.

23. • MEAT FORK
- A large fork
used for
serving meat.

24. • MEAT GRINDER
- Used for
grinding meat.

25. • MEAT SLICER
- Used in butchers
shops and
delicateness in
slice meats.

26. Meats from
Different Animals

27. Pork – meat from domesticated
pigs, typically high in fat,
commonly slaughtered one year
or less of age to ensure tender
cuts

28. Beef- meat from cattle over
one year old

29. Lamb – meats of domesticated
sheep

30. Carabeef – meat from carabao

31. Chevon – meat from deer/goat

32. Veal – flesh of a young calf, 4-
5 months old

33. Meat
Cuts

34. Cut in Pig Carcass

35. Cut in Cow Carcass

36. Cut in Deer Carcass

37. Cut in Sheep Carcass

38. Where we buy meat

39. Meat today…
• Boneless cuts (beef, pork and
lamb) – economical and suitable for
quick and easy methods of cooking,
e.g. grilling.
• Boned and rolled joints of
meat – smaller joints to reduce
cooking time and making it easier to
carve.
• Lean and extra lean cuts –
trimmed cuts of meat which are
lower in fat.

40. • Cubes of meat – sold cut
into cubes, ready for making
stews, kebabs and casseroles.
• Lean minced meat – meat
is trimmed of fat and minced.
• Thin strips – meat is pre-
cut into strips, suitable for
quick cooking methods, e.g.
stir-frying.
Meat today…