Tle.pptx

INTRODUCTION OF MEAT

Meat

is a term for the flesh of cattle (beef, and veal),sheep (lamb)pigs(pork).Me at comprises water ,protein,fat ,and various amounts of minerals and vitamins.

Beef

is divided into large section 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 section called the forequarter and hindquarter.

Pork

is divided into large sections called primal cuts.These primal cuts are the broken down further into individual retail cuts.

Pork

is another choice ,as far as meat types are concerned.Pork is derived from pig and is classified as red meat.However ,this meat is less fatty than beef.

Beef

is very popular and is used across the globe.This meat is obtained from cow and is one of the much sought-after types of red meat.

Sheep

meat is also staple food in some parts of the world and is consumed in many regions.Sheep meat is otherwise known as mutton (meat sheep) or lamb (immature sheep)also classified as red meat.

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