Kinds of Meat Cuts

Meat is sold in the market in different cuts. Some cuts of meat are more expensive than others. The tender they are, the more expensive.

Tender Cuts. Tender cuts of meat cook in a short time. They are served as steaks, fried or broiled. They are the most expensive.

Less tender cuts. Less tender cuts of meats cost less. You can ask for the butcher or the meat merchant for any of these cuts of meat if you want to cook sinigang, boiled meat or tinola.

Tough cuts. There are some cuts of meat that need long, slow cooking over low heat. They are the cheapest cuts of meat. They are rich in proteins and other nutrients as expensive, tender cuts. Ask the butcher for any of these cuts if you want to make putsero, kare-kare, paksiw or mechado.

The names of the cuts of meat are taken from the animal's body from which the cut is made. The part of the body that is most used or exercised gives tough cuts of meat. The less the muscle is used, the more tender is the meat from that part of the animal.

Liver. The liver is a part of the internal organs. This is the most expensive meat. It is very tender. It cooks in a very short time. It has protein for building muscles and rich in iron. Liver is also rich in Vitamin A. Vitamin A prevents diseases of the eyes.

Ground meat. Beef or pork meat can be bought as ground beef or ground pork. Ground meet is used for making omelet, meatballs, meat sauce for spaghetti or sahog for main dishes.

Cured meat. Cured meat is often sold in groceries and markets. Longganisa or sausages, ham, pickled pork and tapa are some forms of cured meat.

Canned meat. Canned meat is also sold in stores. Have you tasted corned beef or pork luncheon meat? They are examples of canned meat. Canned meat is more expensive than fresh meat.