IDENTIFYING MEAT CUTS

 As part of our curriculum , we went to the wet market in Trece and we identify the different meat cuts .We saw the retail and wholesale cuts . There are Cuts of beef , first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterise cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. There are also the different edible internal organ of the chicken , pig and beef .