A SEMI-DETAILED LESSON PLANI IN TLE 10

(FOODS)
Cuts of Meat and Identification
January ____, 2017
I. OBJECTIVES
At the end of the lesson the students will be able to:
a. Differentiate the various cuts of meat and their identification;
b. Prepare a recipe using the variety cut;
c. Distinguish the different cuts of meat.

II. SUBJECT MATTER

Topic: Cuts of Meat and Identification
Reference : Experimental Cookery and Food Presentation
By Eva Nebril-Flores, Ph.D, pp. 28-33
Materials: Manila Paper and Pictures

III. PROCEDURE
Daily Routine
Prayer
Checking of Attendance

I. Activity
(The teacher group the students into 4 and give their specific topic, then she gave the
students a hand-outs and let the students summarize it and explain

II. Analysis
CUTS OF MEAT AND IDENTIFICATION
TENDER CUTS
- It contains lean meat and little collagen.
- Least exercise part of the animal.
- Most expensive cuts.

Loin LOMO
- most tender muscle in both beef and pork
- most appropriate for boiling, roasting and frying
- consist of loin end, short loin, sirloin and tenderloin
- it is called pork chops when serve
- it includes ham and side bacon or belly

LESS TENDER CUTS

- contains more develop connective tissues
- portions are present in the shoulder and neck of the animals
- method of cooking must be moist heat method to gelatinize the connective tissues

TOUGH CUTS
- these cut contains the muscles which get more exercise while the animal is still alive
- located in the lower part of the animal
- muscle contain higher quantities of connective tissues

VARIETY CUTS
- contains the animal glands and other internal organs
- includes liver, kidney, tripes, sweetbreads, brain, lungs and tongue including tail, blood and
skin
- should be cooked until well-done to minimize the danger of transmitting the organism found
in them
- In the Philippines, they are considered choice cuts/parts and priced accordingly.
 III. Abstraction
(The teacher will generalized about the different cuts of the meat)

IV. APPLICATION
Directions: Classify whether it is tender cut, less tender cut, tough cut, variety cut. Put a check
mark on the space provided.
CUTS TENDER CUTS LESS TENDER TOUGH CUTS VARIETY CUTS
CUTS
1. Sirloin
2. Flank
3. Chuck
4. Ribset
5. Esophagus
6. Loin end
7. Butt
8. Neck
9. Skin
10. Blood
11. Neck bone
12. Brisket
13. Tender loin
14. Belly
15. Shank

V. EVALUATION
Directions: Write the correct answer of the questions being asked.
1. What do you call the cut that contains muscles which get more exercise?
2. These are the most expensive cuts and have a least exercise muscles?
3. What do you call a slaughtered animal?
4. These are cuts commonly found in the market?
5. These are cuts having more developed connective tissues?
VI. ASSIGNMENT
Follow-up:
List down different types of cuts and determine whether it is Tender cut, less tender cut, tough cut, or
variety cut.

Advance:
Read about the reaction of collagen with water in hydrolysis.