Name : MONICA A.

ASIS Score :
Course& Year : BSA 3E ANSC
Date Conducted : APRIL 2, 2025
Date Submitted :

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MARIANO MARCOS STATE UNIVERSITY

College of Agriculture, Food and Sustainable Development
Department of Agricultural Sciences

Animal Science 110

Slaughtering of Animals and Processing their Products

EXERCISE No.____
Meat Fabrication

I. QUESTIONS TO ANSWER

1. List the primal and retail cuts of:

1.1 Pork
Ham/Leg
- Fresh Ham Center Slice, dry/moist
- Fresh Ham Rump Portion, dry/moist
- Fresh Ham Shank Portion, dry/moist
- Smoked Ham (Bnls), dry
- Smoked Ham Center Slice, dry
- Smoked Ham Rump Portion, dry
- Smoked Ham Shank Portion, dry
- Tip Roast (Bnls), dry
- Top Roast (Bnls), dry

Loin
- Back Ribs, dry/moist
- Blade Chop, dry/moist
- Blade Chop (Bnls), dry/moist
- Blade Roast, dry/moist
- Butterflied Chop (Bnls), dry
- Center Loin Roast, dry
- Center Rib Roast, dry
- Country Style Ribs, dry/moist
- Loin Chop, dry
- Rib Chop, dry
- Sirloin Chop, dry
 - Sirloin Cutlets, dry
- Sirloin Roast, dry
- Smoked Loin Chop, dry
- Smoked Rib Chop, dry
- Tenderloin (Whole), dry
- Top Loin Chop, dry
- Top Loin Chop (Bnls), dry
- Top Loin Roast (Bnls), dry

Spareribs
- Spareribs, dry/moist

Shoulder
- Arm Picnic, dry/moist
- Arm Roast, dry/moist
- Arm Steak, dry/moist
- Blade Boston, dry/moist
- Blade Steak, dry/moist
- Smoked Picnic (Whole), dry/moist

Side/Belly
- Slab Bacon, dry
- Sliced Bacon, dry
- Fresh Side, moist

Various
- Ground Pork, dry
- Hocks, moist
- Pork Cubed Steak, dry/moist
- Sausage Link/Patties, dry
- Smoked Hocks, moist

1.2 Beef
Primal Cuts:
 Chuck: Shoulder area, often used for roasts and ground beef.
 Rib: Middle section of the ribs, known for tender cuts like ribeye and
short ribs.
 Loin: Hindquarter, yielding tender cuts like tenderloin, sirloin, and T-
bone steak.
 Round: Hindquarter, including the rump and top round, often used
for roasts and steaks.
 Flank: Abdomen area, a boneless cut known for its flavor, often
used for flank steak.
 Short Plate: Belly area, containing short ribs and skirt steak.
 Brisket: Chest area, a flavorful cut often used for slow-cooked
dishes.
 Shank: Leg area, a tough but flavorful cut often used in stews and
braises.

Retail Cuts (Examples):

  From Chuck: Chuck roast, ground beef, blade steak.
 From Rib: Ribeye steak, short ribs, New York strip steak.
 From Loin: Filet mignon, porterhouse steak, T-bone steak, sirloin
steak.
 From Round: Top round steak, bottom round steak, eye of round
roast.
 From Flank: Flank steak, skirt steak.
 From Short Plate: Short ribs, skirt steak.
 From Brisket: Brisket, beef brisket.
 From Shank: Beef shank.

1.3 Lamb
Primal Cuts:
 Shoulder: Includes the neck, upper front leg, shoulder blade, and
ribs one through five.
 Rack/Rib: Contains the ribs, which can be cut into rib roasts or rib
chops.
 Loin: Located between the ribs and sirloin, known for tender and
flavorful cuts.
 Leg: Comes from the hindquarter, a large, flavorful, and lean cut.
 Breast/Shank: Located in the lower front half of the lamb.

Retail Cuts (Examples):

 From the Shoulder: Shoulder roast, shoulder chops, stew meat.
 From the Rack/Rib: Rib roast, rib chops, lamb rack.
 From the Loin: Loin chops, lamb T-bone, lamb loin roast.
 From the Leg: Leg of lamb, lamb leg shank portion, lamb leg butt
portion, sirloin chops.
 From the Breast/Shank: Lamb shanks, breast meat.

1.4 Chevon
Primal Cuts:
 Shoulder: Includes the neck, upper front leg, shoulder blade, and
ribs one through five.
 Rack (or Rib): Contains the ribs, typically used for rib roasts or
chops.
 Loin: A tender and flavorful cut, often used for chops or roasts.
 Leg: A large, flavorful cut, often used for roasts or steaks.
 Breast/Shank: Comes from the lower front half of the lamb.

Retail Cuts (Examples, derived from the primal cuts):

Shoulder:
 Shoulder Roast (bone-in or boneless)
 Shoulder Chops
 Stew Meat

Rack (or Rib):

 Rack of Lamb (whole rib section)
  Rib Chops
 Lamb Rib Roast
 Crown Roast (two or more racks tied together)

Loin:
 Loin Chops (bone-in or boneless)
 Lamb Loin Roast
 Lamb T-Bone

Leg:
 Leg of Lamb (whole leg)
 Leg Sirloin Chops
 Lamb Sirloin (boneless)

Breast/Shank:
 Lamb Breast
 Lamb Shanks (fore and hind)
 Stew Meat

1.5 Chicken
Primal Cuts (Large Sections):
 Breast: The front-most section of the chicken, containing lean white
meat.
 Wings: Including the wing tip, wingette, and wing drumette.
 Thigh: The upper part of the leg, containing dark meat.
 Drumstick: The lower part of the leg, also considered dark meat.

Retail Cuts (Smaller Portions):

 Chicken Breast: Can be purchased as whole, split, boneless, or as
breast quarters.
 Chicken Thighs: Can be purchased as whole or boneless.
 Chicken Drumsticks: Often sold individually or as part of a
package.
 Chicken Wings: Can be purchased as whole wings, or as wing
drumettes and wingettes.
 Chicken Tenders: Thin strips of chicken breast meat.
 Tenderloin: A small, tender muscle located under the breast.
 Back: The portion of the chicken along the spine.
 Giblets: The heart, liver, and gizzard.
 Necks: The neck of the chicken.

2. Identify the best cooking methods of the different cuts of meat.

Type of Meat Meat Cuts Cooking Methods

1. Beef Loin Roasting, grilling, pan-searing,
or even slow cooking
Rib steak Grilling, pan-searing, and
broiling
 Sirloin Grilling, pan-searing, roasting,
broiling and sous vide
Brisket Smoking, braising or oven
cooking
2. Pork Ham Baking, boiling, roasting,
barbecuing and pan-frying
Spareribs Baking/roasting, smoking,
grilling, slow cooking (crock
pot), braising and pressure
cooking
Picnic shoulder Oven roasting, smoking, slow
cooking, braising and boiling
Sirloin chop Pan-frying, grilling, baking and
air frying
Tender loin Roasting, pan-searing, grilling,
bacon-wrapping and stir-frying
[Link] Breast Baking, pan-searing, grilling,
air frying, poaching, slow
cooking and steaming
Legs Pan-frying, baking, grilling, air
frying, braising, poaching, slow
cooking, and roasting
Wings Baking, grilling, air frying,
broiling or deep-frying
4. Lamb Foreshank Braising, slow roasting,
pressure cooking, and slow
cooking
Tender loin Pan-seared, grilled or roasted

3. Discuss why loin command higher price than round in beef.

- Tender cuts like those from the rib or loin primal are typically more
expensive and require less intense cooking methods to make them tasty —
a good pan sear can do the trick. Tougher cuts from the shank or round
may be better suited for stews and other methods that give the meat more
time to break down.

Table 1. Meat cuts and their corresponding prices

Meat Cuts Price

Longganisa 1kl - ₱300

Liempo 1kl - ₱ 310

Porkchop 1kl - ₱ 310

Laman/kasim 1kl - ₱310

 Pata slice 1kl - ₱310

Pork riblets 1kl - ₱310

Pork jowls 1kl - ₱250

Maskara 1kl - ₱220

Tenga 1kl - ₱180

Chicharon bulaklak 1kl - ₱220

Pork lungs (with pork heart) 1kl - ₱140

Pork liver 1kl - ₱140

Giniling 1kl - ₱ 300

Business name of the meat shop: Luz meat shop

Address: Brgy Madamba, Dingras, Ilocos Norte

The native chicken has a live weight of 600 grams and a dressed carcass weight of
700 grams, the dressing percentage would be calculated as follows:
(600 g / 700 g) x 100 = 85.71%
 Percentage of Breast: ( 250 g / 700 g) * 100 = 35.71%
 Percentage of Thigh: (230 g / 700 g) * 100 = 32.86%
 Percentage of Drumstick: (220 g / 700 g) * 100 = 31.43%
 Percentage of Back & Rib: ( 250 g / 700 g) * 100 = 35.71%
 Percentage of Wings: (150 g / 700 g) * 100 = 21.43%
 Percentage of Head, neck & feet: (250 g / 700 g) * 100 = 35.71%
 Percentage of Total Giblets: (250 g / 700 g) * 100 = 35.71 %
Photo Documentation:
Different cuts of chicken:

GIBLETS HEAD WINGS BREAST

THIGH FEET BACK & RIB

DRUMSTICK
NECK