Meat cuts

Primal cut/ Belly Bone in Skin on (BISO)

Bigger cut

prepared after removing the ham, loin, shoulder

Grill/ Roast/ Lechon Kawali

Belly Boneless skin On (BLSO)

Deboned; Intact rind

Grill/ Broild/ Humba/ Adobo/ Lechon Kawali

Belly Boneless Skinless (BLSL)

Debind and derind

Bacon slice/ Bacon (cured)/ Humba/ Pangisa

Bacon Slice

from BLSL, Sliced into thin strips

Fried uncured bacon

baked uncured bacon

Ham (BISO)

Group of full ham muscles with bones and rind still intact

Tenderized ham, Toast

can be converted to other cuts

Ex: Cubes, Adobo cuts, Steak, Skin

Ham (BISL)

Whole ham leg without the skin

Roasted ham

can be converted into others like soup bones, steal, cube etc.

Ham (BLSL)

Full muscles of the ham leg with minimal fat & debone &derind

Cooked ham, steak, sweet ham, barbecue

Loin (BISO)

Back portions of the carcass

Converted into pork chops (BISO), Loin (BISL), Pork chops (BISL), loin eye, loin eyechops

Pork chops (BISO)

sliced pork loin

Fried pork chops, Breaded pork chops, Grilled

Loin whole (BISL)

From the upper part of the carcass just above the belly

Converted into chops (BISL loin eye,) and back ribs

Crown roasts, Loin roasts, Breaded Pork chop

Tenderloin

most tender muscles of the pork

Underneath the loin

Steak barbecue

Baked tenderloin

Patella

Rack

a loin BISO or BISL, but the ribs are only extended and muscles are removed around the rib tips

Sirloin (BISL)

fairly lean meat includes parts of both the back bone and the complicated hipbone

Pork cubes

Pork chops

Pork steak

Sinigang

Loin eye

Lean muscle left after deboning and deskinning the whole loin

Roasted loin, herb-crusted loin, pork loin steak, Pork asado, Peppered loin

Shoulder butt/ collar

Whole muscle taken from the upper part of the shoulder running beside the neckbones

Tocino ,Barbecue, Grill, Steak

Butt Trims (BLSL)

Muscle trimmings from full shoulder butt (along the neck)

Skinless; boneless

Ground pork, tocino, Steaks

Shoulder blade meat

Taken from the shoulder specifically around the blade bone

Grilled

Sinigang

Braised Pork

Ribs

Bones with meat still attached which comes from the carcass rib cage

Back ribs

taken from the whole loin after removing the loin eye backbone spine

Baked back ribs

Roasted back ribs

Barbecue

Spare ribs

Taken from the belly (BISO) after deboning it by sheetrib style with or without sternum

Grilled baked ribs

Steamed spare ribs

Soft bones

Tips of the gross spare ribs from the belly (BISO)

Nilaga, Baked ribs, Braised ribs

Pork Breast bone

trimmed off from the anterior part of the spare ribs

Button bones

taken from the uppermost part of the loin (spine)

Spare ribs

Riblets

Breast bone on, from fore end without fats, glands and blood

Fats and skin

fat tissues of all kinds and skins with or without fats

Back fat skinless

fat tissues without rind and are attached to the loin

oil, frozen meat products, Dry meats, canned meat

Back fat skin on

adipose tissues with rind that are attached to the loin

Chicharon/cracking

Pork belly fats

fats taken from the belly

Chorizo/ Pork sausages

Jowl fat

fats taken from jowl

Shoulder fat

Surface of the whole shoulder

Sausage

Chorizo

oil

Ham skins

fats taken from the ham

Cutting fats

fats that come from any part of the carcass and are in different sizes

Empelya/ leaf fat

taken from inside the carcass attached to the medial side of the bellies

Source of pork oil

Kinupsan chicharon

Back skin

taken from the whole loin

Chicharon

Rind emulsion, sisig

Mixed skins

outermost part of the carcass

Some subcutaneous fats

rind emulsion

Pork variety meats

Variety meats include organs, glands adnd extremities of pork

Baader meat

used for meat processed in a baader soft separator

Ground pork; spaghetti, burger patty, and Siomai

Brain

Comes from inside the skull

Canned pork brain with gravy

Cervelat

High cholesterol

Bones

taken from the skeletal parts of the carcass with a small amounts of lean left

Diaphragm

thin membrane-covered muscles that is concave and dome-shaped

Found between the thorax and abdominal cavities

sausage, paklay, guinaling

Eardrums

part of pork mask surrounding the ear without the earlobe

Sisig

Humba

Head mask

debones to get the mask

Intestinal fats

a piece of peritoneum that joints the part of the small intestine to the back wall of the abdomen as well as supporting the intestine

Chicharon bulaklak

Jowl skin on

found below the neck with skin on

Jowl skinless

taken from the lower side of the neck with the skin removed

jowl bacon, sausage, adobo

Lacones

from the front leg; usually cut at the knee joint

Nilat an patatim

Pork feet or trotter

lowest part of the fore and hind feet

Pork hock

above the feet or trotter for both front and rear

mamondada

can be converted to pata slice

Liver

This is a reddish soft tissues which is a component of the visceral organs

Liver with sauce, roast/grilled barbecue liver steak, menudo, afritada, liver spread

Pork MDM MDM

Mechanically deboned meat. It is also called mechanically separated meat

Sausage Siomai Smoke longanisa

Oyster Bones

These are the bones taken after separation of the oystermeat

Nilaga Soup stock

Pata Hind

This is taken from the hind leg just below the full ham

Humba

Sinigang

nilaga

Pork tongue root

This is taken from the neck muscles attached with the trachea

Ground pork

Choriso

Menudo or guinamay

Tocino

barbecue

Pork trimming

These are bits of lean meat small fats from any parts of the carcass

Menudo

Ground pork

Sausages

Siopao

pangisa

Ground pork

Comes from any lean and fat portions of the carcass which is passed through a grinding machine

Sauted ground pork "guinaling"

For spaghetti

Burger patty

Siomai

This should be free of bones, cartilage, skin and seedy mammary tissues

Pork Hanging Tender

It is a soft, grainy textured, elliptical shaped muscle approximately 3 inches long. it is found between 12th and 14th ribs of the carcass close to the backbone

Sausage Ground pork Grilled Barbecue

Cheek meat

Meat taken from the side of the jaw area trimmed of glandular materials

Sausage Ground pork Guinamay

BEEF

Is the culinary name for meat from bovine especially domestic cattle (cows)

Is one of the principal meats used in the cuisine of Australia, Argentina, Europe and America

Important in the manufacture of canned and frozen processed meat in Asia

Brisket Boneless

This is cut from the breast or lower chest

Comed beef

Nilaga

Brisket barbecue

Corned

Clod Boneless

This is taken from the center part of the shoulder of the forequarter

Steak

Smoked beef clod

Comed beef

Burger patty

Chuck

taken from the shoulder

Oyster blade

This taken from the shoulder

Usages:

Steak

Curry

roast

Oyster blade

Short ribs

These are cut near the chuck and plate end

Usage

Braised

Stew

barbecue

Beef Fore Shank

The fore shank comes from the forequarter leg

It is a cut following the brisket cropping line through the ends of the humerus and associated muscles

Usages

Beef pochero

Beef nilaga

Terriyaki beef shank

Flanks

This is a lean flat cut found at the abdomen (abdominal muscles)

Usage

Comed beef

Flank steak

Planks

Hanging tender

This hangs between the last rib and loin

Usage

Steak

Hamburger patty

Hanging iender

Hind shank

This hind shank comes from the hindquarter leg

It is a cut through the stifle joint removing the shanks

Usages

Pochero

Nilaga

Teriyaki beef shanks

Porter house

A crosscut containing the tenderloin and part of the top loin

Steak

broiled

Rump Boneless

This is a cut behind the loin and above the round

Usage

roast

Tenderloin

A psoas major muscle which is the most tender part of the beef

Usage

Roast

steak

Tenderists

Short loin

A portion of the hindquarter behind the ribs

Usage

Steak

Silver side

This is boned out from the top along with topside and thick flanks

Usage

Braised

Bistek tagalog

Silver side

Topround

This is one of the round muscles of the hind quarter

Usage

Roast

Bistek tagalog

Steak

Mechado

stronganoff

Beef Variety meats

These are the edible parts of the digestive, respiratory and other glands to include by produts of the beef carcass

Beef bones

These are the skeleton part of the carcass with a little amount of meat attached

Usages

Soup

Nilaga

Broth

Pochero

These are bones of the femur and humerus with meat attached

Usages

Pochero

Soup

Dog food bones

Thin skirt

This is the diaphragm muscle which lies between the abdomen and chest activity

Usage

Braised

Stew

Ground beef

steak

Beef trimmings

Are portions of meat remaining after the preparation of choice and retail cuts from side, quarter or portions of the carcass

Usages

Sausage

Comed beef

Ground beef

Tendons

A tough hand of fibrous connective tissue that connect muscles to bones

Usage

Stew

Dog chew

Spicy beef tendons

Adobong baka at litid

Beef fats

These are adipose tissue found in the body surface and interpersed between skeletal muscle

Usages

Sausage

Corned beef

Ground beef component

Esophagus

The lean muscles of the esophagus

Usages

Sausage

Dog food

Beef Tripe

This is the muscular lining of the beef stomach

It is usually come from its 2 chambers the rumen (blanket) and reticulum, honeycomb

Usages

Callos

Goto congee

Beef lips

These are meat lining, the mouth

Usages

Stew

Mechado

Head meat

These are meat gathered after deboning the head

Usages

Ground

Sausage

Mechado

Beef ground

These are lean portions of the carcass after preparation of the choice and retail cuts

They are then passed through grinder

Usage

Sausage material

Spaghetti material

Meatballs

Hamburger patty

Stew and soup

Enchilada

Meatloaf

Tongue

A funnel shaped muscle that extends from the trachea and is removed behind the hyoid bone

The tongue shall be smoothly removed including the root portion at a point immediately behind the base of the hyoid bone

Usage

Lengua

Lengua estofado

Baked beef tongue

Grilled beef tongue

Tail Boneless rink

This is a skinles bony elongated part of the carcass

Usages

Stew

Soup

Tail bone in

These are skin on bony, elongated structure found at the most anterior part of the carcass

Usage

Kare kare

Balbacua

Chicken

Chicken or poultry is the meat derived from the (Gallus gallus domesticus)

domesticated fowl

it is also bred for meat or for eggs

Chicken Leg quarter

A drumstick-thigh combination wherein it does contain a portion of the back

Usages

Grill/barbecue

Breast Skin On

These are white meat carved from the breast

Usages

Grilled

Curvy

Fried

Pasta

Breast fillet

These are deboned and skinned chicken breast

Usage

Breaded chicken fillet

Chicken salad

Stuffed chicken breast

Baked lemon chicken

Drumstick

This is the lower portion of the chicken leg

quarter

Usage

Barbecue

Lemon drumstick

Breaded drumstick

Chicken Meat products

These are export quality products

Yaki means grilled

Tori means fowl