These slides show the different types of meat and its sources.

4. Meat refers to the parts of
animal that are used as food. It
includes pork, beef, mutton and
lamb, goat meat or chevon,
carabao meat or carabeef, also
horse meat and dog meat.

5. Nutritional Importance of Meat
• High quality protein,
• Vitamins B1 and B2
• Iron
• Phosphorous

7. • Beef
• Veal
• Lamb
• Mutton
• Pork

9. Beef carcasses are classified
on the basis of age and sex; steer
carcasses are preferred by retailer
because of their heavier weight and
higher proportion of meat to bone.
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11. Meat from young animals of
the bovine species; usually from
animals less than 3 moths of age
and may be of either sex; they are
largely fed on milk products.
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13. Lamb is from young
animals less than 14 moths of
age and maybe of either sex.
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15. Mutton carcasses are those
that have passed the lamb stage.
Mutton meat is darker in color,
less tender and has a stronger
flavor than lamb.
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17. The meat of swine. Good
quality pork is young from animals
usually 7 to 12 months of age. In
young animals there is no
distinction in quality or grade
because of sex. Click here!

18. - Sumayan, Lea Jean S.