Filipino Meat Cuts Guide: Kasim, Kalitiran, Liempo at Iba Pa

Hindi sigurado kung anong parte ng baboy, manok o baka ang kailangan sa lulutuin? Narito ang practical guide ng Aling Gemma para maitugma ang common palengke cut sa tamang ulam.

Mga parte ng baboy

• Kasim or pork shoulder — may sapat na taba at connective tissue para sa adobo, sinigang, menudo, asado at slow-cooked dishes.
• Liempo or pork belly — layered meat and fat para sa ihaw, adobo, sinigang, lechon kawali at braised pork.
• Pork giniling — para sa lumpia, torta, siomai, meatballs at giniling dishes.
• Pork ribs — para sa sinigang, adobo, barbecue at slow-cooked ribs.

Mga parte ng manok

• Quarter leg — magkasamang thigh at drumstick para sa fried chicken, inasal, curry at roast dishes.
• Chicken thigh or hita — juicy part para sa adobo, curry, teriyaki at saucy dishes.
• Drumstick or binti — madaling i-portion para sa prito, barbecue at family meals.
• Chicken feet or paa ng manok — para sa adobo, ihaw, soup at Chinese-style braised dishes.

Mga parte ng baka

• Kalitiran — shoulder or blade cut para sa nilaga, kaldereta, mechado, pares at braised beef.
• Bulalo or shank with bone — may buto at marrow para sa bulalo at nilagang baka.
• Shank laman — boneless shank meat para sa pares, stew, kaldereta at slow cooking.
• Tuwalya ng baka or beef tripe — para sa kare-kare, callos, goto at Asian tripe dishes.

Order meat and complete ingredients

After choosing the right cut, add vegetables, spices, rice and other ingredients through Shop by Ulam or the complete Aling Gemma catalog.

Order by 6:00 PM for next-day delivery across Metro Manila. Availability and exact cut options depend on the live product variants and daily supply.