FT 114C
Laboratory Experiment 1

Gross Structure of Meat

Group 3
3F-1

Bayongasan, Geneva
Cavero, Monica
Dela Cruz, Charles
Manucom, Jose Lorenzo
Matias, Maria Paula
Sanchez, Irish
Soriao, Angelica
Tan, July Anne
Torres, Lean
Uson, Beatrix

Date of Submission: November 14, 2012

I. Introduction

Meat is the flesh of animals utilized as food (Lawrie, 1998). Some significant sources of meat include sheep, goat, pigs, and lamb (Warriss, 2010). As stated by Warriss (2010), the carcass meat is composed of lean, fat and bone, and connective tissues. Carcass represent the portion of the body remaining after removal of the blood, head, feet, hides, digestive tracts, and organs (Lawrie, 1998).

The composition of the
Bone Shapes used in Meat Cut Identification Type of Meat | Picture | Part name | Description and Bone shape | Cattle | | Beef Chuck Arm Pot-Roast | Contains round arm bone and sometimes cross sections of rib bones. Includes several muscles varying in size separated by connective tissue. | | | Beef Chuck Cross Rib Pot-Roast | Square cut, thicker at one end, containing 2 or 3 rib bones and alternating layers of lean and fat. Sometimes boneless. May be tied. | | | Beef Chuck Short Ribs | Rectangular-shaped with alternating layers of lean and fat. Contain rib bones, cross sections of which are exposed. | | | Beef Chuck Flanken Style Ribs | Cut lengthwise rather than between ribs as for short ribs. Contain rib bones and alternating streaks of lean and fat. | | | Beef Chuck Blade Roast | Contains blade bone, backbone, rib bone and a variety of muscles. Usually cut about 2 inches thick | | | Beef Chuck 7-Bone Pot-Roast | Identified by 7-shaped blade bone. Contains backbone, rib bone, and a