Beef Cattle Beef Cattle Animal Cuts

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Meat cutting and utilization of meat cuts

VARIATIONS IN THE SENSORIC QUALITY OF MEAT

Large differences exist in the tenderness, juiciness and flavour of the various meat animate being carcasses because of breeding, age, feeding and management. Within each animate being carcasses and associated with the different muscles at that place are variations in tenderness that dictate how different cuts of meat should exist prepared to yield the nearly palatable foods. Because of these differences in tenderness, juiciness and flavour, each meat cut should be merchandised according to its availability and palatability characteristics. Consequently, different prices should exist charged for different cuts from the diverse meat animals so that consumers take choices. The tenderloin of beef is a relatively small-scale cut and therefore of express quantity only it is extremely tender and requires a minimum of cooking. Generally it is high-priced because of its high quality and consumer demand for a cut that is easy to prepare and serve. Roasts from the chuck or shoulder of beef are less tender than the tenderloin; nonetheless, when properly prepared by pot-roasting, they too volition be tender, juicy, flavourful and will provide proficient nutritional value. Because there are more kilograms of chuck roast on any one beef carcass and because they require more time and effort to cook correctly, chuck roasts practise not and should not demand the aforementioned high price per kilogram as tenderloin.

Throughout the world, countries have varied natural resource and capabilities for producing livestock and different methods must be used to utilize all meat products correctly and completely whether they are cut from cattle, goats, sheep, swine, deer or other animals and whether they come from the tender or less tender parts of those animals. In gild to become the maximum eating satisfaction and as well the maximum nutritional value, each cut must exist matched with the correct cooking procedure. Loin cuts which are generally tender should be prepared by broiling or other dry-heat methods while cuts with considerable os and connective tissue from the shanks should be either braised or simmered for stews and soups.

TABLE three
Comparative differences in various compositional aspects of marketweight beef, pork and lamb

	Beef	Pork	Lamb
Average live beast weight (kg)	454–544	95–104	45
Age (months)	36	6	8–12
Dressing percent (carcass/live weight)	sixty	70	l
Carcass weight (kg)	272–318	68–73	23
Carcass composition (%)
Lean	52	50	55
Fat	32	32	28
Bone	16	18	17

By and large, meat animals should be maintained in an surround that permits optimum growth and development. Animals gaining weight rapidly are usually in proficient condition and the meat derived from their carcasses will be fatter, juicier and richer in flavour. Additionally, the corporeality of meat in proportion to hide, bone and offal will be greater.

The historic period to slaughter animals varies depending on many things. The highest quality beef comes from animals that are under 36 months of historic period. Old cows produce highly acceptable beef if properly fattened and processed. Depending on the calf and the feeding regime, calves are all-time slaughtered between three and 16 weeks of historic period. Hogs may be killed whatever time after they reach six weeks of historic period, but for the most profitable pork production may need to exist fed for five to ten months. Sheep and goats may exist killed someday later 6 weeks, only the more desirable age is from six to 12 months.

All meat animate being carcasses are composed of muscle, fat, bone and connective tissue. The chief edible and nutritive portion is the muscle or lean meat. The muscle is seldom consumed without some of the attached fat and connective tissue. The carcass composition of animals slaughtered after usual fattening periods is shown in Table 3. It can be noted that the carcass composition varies little between species and is some what dependent on the fatness of the beast at slaughter.

The lean of each meat beast carcass consists of about 300 individual and different muscles of which just almost 25 tin be separated out and utilized as single muscle or muscle combinations. The separated muscles are not notwithstanding. They vary widely in palatability (tenderness, juiciness, flavor) depending on the maturity or age of the creature and the torso location from which they were taken.

Generally, muscles of locomotion plant in the extremities or legs are less tender and more flavourful than muscles that simply support the animal such as those establish forth the back. The latter are usually more tender and less flavourful. Other factors may influence palatability but maturity and body location are probably the well-nigh of import.

Colours of the lean and fat are of import characteristics of a normal, wholesome products. Most diseased or unnatural weather will change the color from what is considered normal for the species. Generally the colour of the fatty volition exist from pure white to a creamy xanthous for all animals. Pink or blood-red fat probably means that the creature had a fever or was extremely excited prior to slaughter. The colour of the muscle tissues for normal product should be:

Meat	Colour
Beef	Brilliant blood-red red
Caprine animal meat	Light pink to red
Lamb	Light pink to red
Pork	Greyish pinkish
Veal	Lite pink to blood-red
Venison	Dark cerise

Almost always tissues from older animals are darker in colour. At times the fatty on some carcasses from young animals will be nighttime xanthous considering of the breed which lacks the ability to convert yellow carotene to colourless vitamin A and/or because the animals have consumed big amounts of green fodder. It is not uncommon for anile ruminant animals to accept carcasses with yellow fat.

At times animals will suffer from stress prior to slaughter and signs of their reaction will be evident in the carcass. Stressed cattle often produce dark cutters in which the muscle is not the normal vivid cherry red but rather is night red and pasty. Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may yield carcasses that are pale, soft and exudative (PSE) or dark, business firm and dry (DFD). Exudative carcasses are watery and rapidly lose water. None of these conditions produced by ante-mortem stress renders the product inedible simply both lower the palatability and eye appeal of the beef and pork and tin can exist confused with other more serious disease conditions.

EQUIPMENT FOR THE MEAT-CUTTING Performance

• solid cutting table, preferably made of not-corrosive material (stainless steel, aluminium or galvanized material) with hard plastic top. If wood has to be used instead of plastic only tight wooden tops/cutters should exist used.
• oil or water sharpening stone
• sharpening steel
• knives
  • boning - xx cm direct
  • steak - 30 cm curved
• meat saw - mitt or electric
• totes, bins and meat trucks (plastic or other non-corrosive material)
• wrapping table
• paper or plastic foil/numberless for meat wrapping
• tool holder
• metal mask/condom gloves
• boning aprons/prophylactic aprons
• hand launder-basin
• knife sterilizer

BEEF CUTTING

Four essential points when cutting beef (or whatever other meat animal carcass) are:

• Cut across the grain of meat when possible.
• Utilize sharp knives and saws for speed and good workmanship.
• Proceed the cutting table orderly and take a identify for everything.
• Be clean and sanitary in all operations.

There are different means to cut the fore- and hindquarters of beef depending on its use, the wishes of the consumers, and the quality of the carcass (Figs 55 and 56). Poor-quality meat is normally used for further processing, while higher-quality and thicker-fleshed carcasses are used every bit fresh meat in the form of steaks and roasts.

55. The beefiness carcass and its bones

Halving

Halving is done immediately after the animal has been dressed and every effort should exist made to saw the carcass into equal sides through the middle of the courage.

Quartering

Quartering or ribbing down is the division of a side of beef between the twelfth and thirteenth ribs into fore-and hindquarters. Ane rib is usually left on the hindquarter to concord the shape of the loin and to make it easier to cut steaks.

56. The beef carcass and its cuts

Dividing betwixt the twelfth and thirteenth ribs splits the carcass about in quarters, usually with slightly heavier forequarters. Make this cutting straight and corking. Locate the verbal place betwixt the ribs on the inside of the carcass and make the cut about 5 cm from the midline at the flank. The flank part should be left attached until the quarter is set up to exist carried to the cut table. Then saw the courage, making the cut even with the incision that was fabricated with the knife to produce a smooth and bonny appearances to the small cease of the loin. Make this cut from the inside. The large musculus exposed when this cutting is made is the "eye of beef" in which almost of the quality characteristics of the meat can be seen including colour, marbling, firmness and texture. High-quality beef will accept a bright reddish-red colour, some intramuscular fat or marbling, be firm to the bear on and fine in texture.

When the person carrying the meat has a firm grip on the forequarter, the small strip of flesh property the quarters together should be cut. With some practice and experience, one can larn to carry a forequarter hands by holding beneath the shank so that the full weight of the quarter is on the carrier's shoulder when it is cut downward. By taking a step forwards every bit the cutting is existence made, information technology is easier to take the quarter drib with the correct proportion of weight on the shoulder. The right forequarter should be carried on the left shoulder and the left forequarter on the right shoulder. When placing the forequarter on the cut table, always have the within up.

Os-in method

By far the easiest way to merchandise meat is to accept some basic information relative to the bone and muscle structure of the carcass and to use an electric saw to cut upwardly the whole carcass. This is at present being done to a large extent by meat packers who cutting out what is commonly referred to as a wholesale or key cut such as a whole chuck (shoulder), rib, loin or round of beef. The cut may or may not be trimmed of some bone and fat and then vacuum-packaged and shipped to a retail shop. The vacuum-packaging provides an anaerobic atmosphere and the refrigerated shelf-life of the production may be extended every bit much every bit two or three months. The store personnel need have merely the slightest knowledge of meat cut. The primal is positioned correctly and see the saw in a prescribed fashion, the saw dust is scraped off, and the consumer-sized cut packaged for retail sale.

Mutual wholesale or primal cuts of beef from the forequarter are the square-cut chuck, shank, brisket, plate and rib, and from the hindquarter the flank, loin and circular. The kidney knob consisting of kidney and fatty is removed from the loin. Since the hindquarter contains a higher proportion of tender cuts, it is usually in greater demand and returns college prices.

Forequarter . The first cutting to make is between the 5th and sixth ribs counting from the neck dorsum (Fig. 57). This cut is made parallel with the ribs and produces a cross-cut chuck consisting of a square-cutting chuck (also called chuck and blade), foreshank and brisket. Next the foreshank and brisket are removed by cutting through the first sternal cartilage (the first soft segment of the breastbone), and making the cut almost parallel with the courage of the carcass (Figs 58 and 71).

Foreshank. The foreshank is separated from the brisket by following the natural connective tissue seam between the muscles with a pocketknife. The foreshank can then be sawn into small pieces to be used for soup stock or the lean may be removed and used for ground meat (Fig. 59).

Brisket. The brisket, boned and made into a whorl, can be used either every bit a pot roast or tin be cured (corned) (Fig. 73).

Square-cut chuck. This wholesale cutting contains the kickoff 5 ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are usually made across the bottom or shank cease of the chuck resulting in arm steaks or roasts (Fig. 60). The chuck is and then turned and cuts are made parallel with the ribs, resulting in blade steaks and roasts (Fig. 61). If the carcass is of high quality and thickly fleshed, steaks cut from the rib end of the chuck or across the arm bone volition be highly desirable. Blade cuts to be used as roasts should contain two or three ribs and should be trimmed as for continuing rib roasts, although for convenience in carving all bones may be removed. The portions nearest the neck usually have more connective tissue and are recommended for simmering rather than for steaks and roasts.

57. Dividing a forequarter (lower role comprising square-cut chuck, foreshank and brisket and upper part comprising rib and brusk plate)	59. Foreshank cut into small pieces
58. Removing foreshank and brisket (left) from square-cut chuck	threescore. Arm steaks
	61. Blade steaks

Just the neck remains to exist processed. It is usually severed at a signal where it enlarges to meet the shoulder. The neck contains a large amount of bone and connective tissue and is generally used for simmering, corning or grinding. All bloody portions should be trimmed off before other cutting is done.

Short plate. The cut to dissever the brusk plate from the rib is fabricated eighteen–25 cm from the inside edge of and parallel with the chine or backbone (Fig. 62). This division varies co-ordinate to the thickness of the carcass. With a thick carcass, the cut may be made farther down the ribs, and with a thin carcass nearer the spinal column.

The plate may exist used for different purposes, but information technology is commonly used for stews or further processing. Short ribs, which are suited for broiling, are also cut from the upper portion of the plate, unremarkably about 5–eight cm in length (Fig. 63). If the plate is to be used for corning, all of the ribs should be removed. If used for stews, the ribs can be left in and the plate sawn crosswise into modest pieces. The plate can also be boned and the meat used for ground meat or sausage products. Earlier cutting the plate in any way, remove the tough membrane lining the inner portion below where the ribs join the breastbone.

Rib. The rib cut is made up of the rear vii ribs in the forequarter. This is the nigh valuable piece of meat from the forequarter because it is the most tender and has the least amount of bone. It has a large package of muscle fibre that runs parallel to the backbone.

There are several different ways to prepare the rib cutting for cooking as a roast. It may too be used for steaks (Fig. 64). It may be prepared as a bonein, folded or rolled roast. If prepared as a bone-in roast, the superior spinous processes of the vertebrae or featherbones are loosened from the meat and so cut off with a saw. In making this cut, go on the knife as close to the bone as possible to avoid removing the thin lining that surrounds the bundle of musculus fibre next to the os. With the saw, cut across the ribs at intervals of about 8 cm, only deep enough to cut through the ribs. As well remove the yellow connective tissue or ligament plant between the outer covering and the layer of muscle.

The only difference between bone-in and a folded rib roast is that a small five-cm piece of rib is removed so that the thin end of the cut may be folded and skewered to the heavy portion. This merely makes a neater, more meaty package.

Hindquarter . Place the hindquarter on the cut table with the inside of the carcass upwardly because the first cut made is to remove the kidney knob from the inside of the loin. (Yet, loosening of meat cuts is as well possible from the hanging beef side or beef quarter.)

62. Dividing the short plate (left) from the rib (correct)
63. Cutting short ribs from the blade
64. Cutting rib steaks

Kidney knob. Begin removing the kidney fat at the lower end and loosen it with a knife where it is attached to the loin, leaving a thin covering on the inside of the loin and existence careful not to cut into the tenderloin muscle.

Flank. Remove the flank next by cutting into the scrotum or udder, following the round muscle and cutting shut enough then petty of the lean meat is taken from in front of the stifle articulation. Continue cutting along and below the outer portion of the line of the kidney fat, or in a directly line to leave 10 cm of the thirteenth rib in the flank. This cutting may vary with the thickness of the carcass and is lowest in thick or heavy carcasses (Figs 65 and 66).

The tough membrane roofing the inside of the flank must be removed by cutting off a thin strip on the lower side and then peeling off the membrane. A pocket-size piece of lean meat on the inside of the end portion of the flank, weighing 1.two–1.iv kg, is known as the flank steak (Fig. 67). This heavy bundle of muscle fibres is dry out and if used for steak is often scored on both sides, marinated or sliced sparse to make it more tender and desirable every bit a steak. The entire defatted flank may be used for stew or footing beef or rolled effectually stuffing and pot-roasted.

Circular. The round and loin are divided at almost the quaternary sacral joint in the spinal column to almost parallel with the dorsum end of the round, or to about v cm in front of the stifle articulation (Fig. 68). The aim is to cutting the tip of the ball-and-socket bone in the hip joint, cut off a piece well-nigh ii.five cm in diameter. The round includes the rump, round cushion (consisting of knuckle piece and within round muscle or topside), outside round musculus (also called bottom round muscle or silverside) and hind shank.

Remove the rump by cutting just below the exposed pelvic or aitchbone. The rump usually has a large amount of bone (Fig. 69). The most desirable piece of rump is cut from the upper portion and is composed of eye and lesser round muscles. The removal of os and tying the rump ways that information technology requires less oven infinite and is easier to carve.

Circular steak is cut in comparatively thin slices from the total round after removal of the rump. The choicest round steaks are cut from the heart section.

The remaining portion is fabricated up of the hind shank and the piece called the heel of the circular. The heel of round is used every bit a pot roast and is removed by cutting close to the bone and tearing away as much meat equally possible from the behind. The shank tin exist sawn into pieces to exist used for soup stock.

65. Removing the flank on the cutting table (sawing through 13th rib afterwards cutting through soft parts)	67. Cut off the flank steak
66. Removing the flank (hanging position)	68. Separating the round and the loin
	69. Cutting off the rump (left)

Loin. The loin is unremarkably completely sawn into steaks beginning at the large end. Sirloin steaks are cut kickoff and the starting time three or four are known equally wedge or round bone sirloin steaks. These are the least desirable pieces of the sirloin. The last sirloin is cutting where the hip-bone is separated from the spinal column and the steak cut at that place is known as the hip-or pin-os sirloin steak.

The small portion of the loin known every bit the short loin is the source of Tbone steaks. This area contains the two almost tender muscles in the whole carcass, namely, the loin eye muscle in a higher place the bone and the tenderloin muscle beneath the bone. T-os steaks are cut to almost 10 cm from the end of the short loin. This tip portion tin can either be used every bit a roast or be cut into rib steaks. Rib steak from the short loin is identified by the slice of the thirteenth rib remaining on it (Fig. 70).

When beef is to be cured and dried, pieces should be taken from either the chuck or the round. If the round is used, remove the rump and follow the procedure for muscle boning. If taken from the chuck, utilize the heavy muscle lying over the outside of the shoulder-bract commonly known as shoulder clod.

Muscle-boning method

One excellent arroyo to the cutting upward of meat animal carcasses which is becoming more popular and utilized by big meat processors is the procedure unremarkably referred to equally "muscle-boning". While this procedure is particularly adaptable to large carcasses such as beef, information technology tin can be successfully used on carcasses or cuts of any size. Musculus-boning is also popular among hunters who practice non have meat saws but who want to cut upwards a whole carcass with a pocketknife while removing the os that would otherwise make full valuable freezer space. Any animal carcass with a complete and thick layer of subcutaneous or cover fat would have to have about of the fat removed in social club to expose the muscles. In one case the fatty is removed, a boning knife tin can be used to separate each large individual muscle or group of muscles. This is done along the seams of connective tissue that encases each musculus. Once separated the muscle mass is then cut from the bone, thus the term "musculus-boning". The advantages of this process are numerous; withal, the chief reasons for using it are to obtain pocket-sized-sized portions for sale or preparation; to permit each muscle or muscle combination to be treated or prepared according to its individual characteristics of size, tenderness, flavor or fibre orientation; and to remove much of the bone and fat that would otherwise accept up packaging and storage space.

70. Loin cut into steaks: left, sirloin steaks; centre, T-bone steaks; correct, rib steaks

Directions for muscle-boning a side of beef are given hither. Initially for musculus-boning, the side of beef is divided into fore-and hindquarters every bit described for the bone-in method. Likewise, both the fore-and hindquarters are placed on the cut table with the inside upward. One musculus-boning method is equally follows:

Forequarter . The forequarter is sawn into square-cut chuck, foreshank, brisket, rib and plate as in the os-in method (Fig. 71, see also Figs 57, 58 and 62).

Foreshank. The foreshank has attached to information technology, backside the elbow articulation, a relatively big, thick slice of muscle. This is usually cut out past post-obit the connective tissue seams and produces a adequately big triangular-shaped cut correctly identified every bit boneless arm roast (Fig. 72). The residuum of the foreshank tin can be sawn into soup basic or can be separated into bone and soft tissue with a knife. The soft tissue is equanimous of muscle, fat and a large corporeality of connective tissue which is best utilized as footing meat.

Brisket. The ribs and sternum are lifted from the inside of the brisket (Fig. 73) and the backlog fat is removed. The brisket tin either exist rolled and tied to be used equally a pot roast or it can exist cured.

Square-cut chuck. The neck is sawn from the chuck and trimmed of bone, fat and the large prescapular lymph gland. The boneless cervix tin can be utilized as a pot roast; however, it is more often cut into cubes (Fig. 74) for stew or ground meat.

From the large remaining portion of the chuck, the ribs and plumage bones (superior barbed processes) are removed with a knife (Fig. 75) and the heavy, yellow connective tissue or elastin is removed from the tiptop of the cut. With a knife the thick portion is and then separated into exterior and inside portions by following the inside or smooth side of the blade-bone (Fig. 76) which is then lifted from the outside piece along with what remains of the arm os. The inside portion which contains some of the rib eye muscle is often rolled and tied to be used equally a pot roast (Fig. 77). There is a part of the outside chuck, a muscle that somewhat resembles the tenderloin musculus in size and shape but not in tenderness, which is often cut into steaks known as chuck fillets (Fig. 78).

Rib. The rib is prepared past starting time sawing across the rib bones to facilitate the removal of both the backbone and the ribs with the knife (Figs 79 and fourscore). Some other process ofttimes used to os out a rib is carefully with a sharp knife to loosen the small strip of meat found between the ribs. The ribs are then loosened by cutting close to the bone and removed by hitting with a blunt musical instrument. Later on removing all basic and the heavy yellow connective tissue, the meat may be rolled into a tight bundle with the thin portion on the outside and tied tightly. Preparing ribs in this way makes for user-friendly carving and requires less cooking and storage space. Nigh 25 pct of the initial rib weight is lost when the bones are removed. The boneless rib may also be sliced into boneless rib steaks (Fig. 81).

Plate. Afterwards the heavy connective tissue lining is peeled from the inside of the plate, the bones are removed and the lean meat cubed for stew or prepared for grinding in a way similar to the trimming of the brisket.

Hindquarter . Every bit a first footstep, the kidney and accompanying fat are removed from the hindquarter carefully with a pocketknife and so as not to cut into the tenderloin muscle. The hindquarter is and then separated into flank, round and loin as described in the bone-in method.

79. Sawing beyond the rib basic	81. Cutting boneless rib steaks
fourscore. Removing backbone and rib bone from rib	82. Removing the pelvic bone

Flank. Remove the flank by cutting into the scrotum or udder, following the round muscle and cutting close plenty and so that footling lean meat is taken from the front of the stifle joint. Continue cutting along and below the outer portion of the line of the kidney fatty in a direct line and saw through the thirteenth rib. Once more the flank steak is removed as described in the bone-in method (Figs 65 and 66).

Round. The round and loin are separated with a saw as described in the bone-in method (Fig. 68). The pelvic bone is removed from the round and the musculus sections of the round are exposed (Fig. 82).

83. Tip or knuckle piece being separated from circular	85. Silverside or bottom round musculus being separated from round
84. Topside or within round musculus beingness separated from round	86. Hind shank

Musculus-boning the circular means that the large muscle masses of the round are separated from each other by following the natural connective tissue seams. In front of the stifle joint, the tip or knuckle piece is removed (Fig. 83), then the topside or inside round muscle (Fig. 84), and then the remaining silverside or bottom round muscles (Fig. 85). The latter is often divided and the eye of the round removed separately. All of the separated muscles may so exist used as roasts or sliced into steaks. Muscle-boning is particularly useful when beefiness is prepared for roasting for large groups such as pit barbecuing.

Hind shank. The hind shank, somewhat similar the foreshank, has a large musculus grouping attached to information technology that can be removed and utilized every bit a pot roast. This cut is sometimes referred to as the "duck" of beef (Fig. 86).

Loin. The tenderloin muscle is advisedly cut from the inside of the loin (Fig. 87) and usually cut into individual steaks (Fig. 88). The remainder of the loin is then sawn but in forepart of the hip-os into the short loin and sirloin sections. The bone is removed from the sirloin which is a somewhat complicated procedure because the pelvic bone is fused with the backbone (Fig. 89). The short loin is boned and the muscle that is known as boneless peak loin (Fig. 90) is usually cut into boneless superlative loin steaks (Fig. 91).

On-the-track boning

This is a modification of the musculus-boning method. Typical for on-the-runway boning is the hanging position of the hindquarter or the entire beef side (Fig. 92) during the boning process. The removal of the different meat cuts from the hanging carcass is considerably facilitated. Beef cuts tin hands exist pulled downwardly under their own weight later on cutting them free forth their natural connective tissue seams. Special hooks with handles used by the operators are an additional assistance for the right fixation of the cuts during boning (Fig. 92).

On-the-rail boning is the almost hygienic way of meat cutting. Contamination by easily of operators, tools, cut-boards, etc. is less than with other methods.

The technique is also suitable for smaller operations. Last trimming of the meat cuts takes place on cutting tables as usual.

87. Cutting the tenderloin from the inside of the loin	ninety. Boning the curt loin
88. Tenderloin cut into individual steaks	91. Cutting boneless top loin steaks
89. Removing the bone from the sirloin

When meat cuts are produced past muscle-boning information technology is often difficult to place them, primarily because traditionally the size and shape of the accompanying bone has been used as the major means of identification. As well, the traditional shape of musculus in a cutting of meat is oftentimes determined considering of its attachment to bone. Many conventional cuts of meat combine muscles because of their association, size and proximity to bone or general location. The basic principle of merchandising meat is to separate the tender from the less tender and to sell each according to its palatability characteristics and its possible method of preparation. Muscle-boning facilitates this type of merchandising.

PORK Cutting

Halving is done immediately after the creature has been dressed and every effort should be made to saw the carcass into equal sides through the centre of the backbone. The side to be cut should be laid on the cutting table with the inside up (Figs 93, 94 and 95).

92. On-the-rail boning of unabridged beef side. Removing strip loin together with rump

The central cuts of pork are: ham, fore-cease or forequarter, loin and belly.

Hind foot. The hind foot is removed by sawing through the hock joint at a right angle to the long centrality of the leg (Fig. 96).

Ham. The ham may exist removed in several means to make either long-cut or short-cutting hams. One procedure (short-cut) is to locate the sectionalization between the second and third (or the tertiary and fourth) sacral vertebrae and saw perpendicularly to the long axis of the ham (Fig. 97). After the bone has been severed with the saw, the pocketknife is used to consummate the removal of the ham. The ham is farther trimmed by removal of the tail os on 1 side and the flank on the other side. Unremarkably a skinned ham is produced by removal of three-fourths of the skin and fat from the rump end (Fig. 98). For the production of special cured dried hams the skin is left on (Fig. 99).

93. The pork carcass and its basic

In order to obtain a long-cutting ham the division is made betwixt the last ii (fifth and sixth) lumbar vertebrae. The long cut is composed of a rump or chump portion and a leg portion comprising centre department and shank portion. Nowadays more than processors are removing the bones thus fabricating a boneless rump (doormat) and a boneless ham. The ham is commonly merchandised in smaller portions (topside, silverside, thick flank, shank).

94. The pork carcass and its cuts

95. Pork carcass dissever into left and right side	97. Short cut of ham
	98. Removing peel and fatty from the rump end of the ham
96. Severing the hind foot
	99. Pork leg cutting into ham, shank and foot

The cutting procedure of the ham is as follows. Remove tail bone and aitch bone and cutting the rump off. Pare back the rind and associated fat to expose the topside muscle on the interior side of the leg. Separate the topside by post-obit the natural seam between it and the silverside (outside portion of leg) and thick flank (front end position of leg). The topside tin then be sliced into steaks. This produces between 5 and half-dozen lean steaks depending on the thickness and weight required by the client. The next step is to remove the leg bone (femur). The thick flank (knuckle) is cut from the silverside past post-obit the natural seam. Remove the kneecap (patella) and the internal fat deposits before farther preparation of the thick flank, e.g. for diced pork or steaks.

Forefoot. The forefoot is removed by sawing through the junction between the foreshank and the forefoot os at a right angle to the length of the human foot. This foot contains some muscle and is therefore more than desirable than the hind foot for food.

Fore-cease. Considerable variation exists as to where the fore-finish is removed. Generally one to three ribs are left on the pork fore-end. Locate the division betwixt the third and quaternary ribs from the caput finish and saw perpendicularly to the length of the backbone. The fore-cease is trimmed of the hock which is cutting off about halfway up the leg and almost 2-thirds of the skin and fatty is removed from the butt or top end. Additionally the neckbone (all cervical and iii thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed by a straight cut parallel to the cut that separates the fore-end from the side just behind the site where the ear was removed (Fig. 101). The fore-end may be divided into ii cuts (spare-rib, also chosen blade Boston, and hand, also called arm picnic) by sawing but beneath the exposed lower end of the blade-bone parallel to the tiptop of the shoulder (Fig. 102). The spare-rib can be sliced into steaks or used equally a roast. It can easily be fabricated into a boneless cut past removing the corner of the blade-bone.

Likewise this method some other ways of cutting and boning the pork foreend be. In order to obtain boneless cuts (shoulder and cervix-end) from the fore-end the following technique is recommended. Seam the shoulder advisedly from the rest of the side, leaving the rind and associated fat backside. Release the under-blade steak and remove the bract-bone (scapula) and the shoulder-os (humerus). Divide the main muscle block from the smaller group. The smaller group, afterwards trimming the fat off, tin be used for dicing. The main shoulder cake should be trimmed of excessive connective tissue. Information technology tin can exist separated farther into the blade and plumage muscles and the main shoulder muscle. These tin so be sliced into a number of boneless steaks. The grouping of muscles on either side of the spinous processes of the neckbone and the two or iii following segments of the backbone is called the neck-end. The neck-cease is loosened from the backbone and afterward trimming off excessive rind, fat and whatever adhering ragged edges it can exist cutting into attractive steaks.

Lion. The middle or centre section of the pork side is divided into loin and belly by a directly cut from the edge of the tenderloin muscle on the ham stop through a point on the front rib tight against the protruding edge of the carve up courage (Fig. 103). The fat back (skin and excess fat) is removed from the loin then that a complete fat cover about 0.five cm thick remains. Starting along the backbone side at the shoulder end, cut and lift the fat over the curve of the loin muscles without cutting into the lean (Fig. 104). The loin can exist roasted whole, cut into smaller roasts or cut into chops. Shoulder, rib, loin and sirloin chops are fabricated from the loin. Chops for broiling or frying should be cutting 1.three–1.9 cm thick. Thicker chops may be made and a pocket cut into them for stuffing (Fig. 105).

Belly. Separate the spare-ribs from the belly by cut closely underneath the ribs first at the flank cease (Fig. 106). Prepare the bacon side from the belly by removing any thin or ragged pieces of lean. Turn the belly over and remove the lower border with a straight cut merely inside of the teat line. Trim the flank edge of the belly to foursquare the whole piece to prepare information technology for curing.

LAMB Cut

Method

This procedure every bit described may also be followed for the processing of deer, goats, sheep or other fauna carcasses of similar size.

Cooling

All lamb carcasses should exist promptly chilled and kept at a low temperature (-two° to 2°C) until cut and utilized. Do non let lamb carcasses to freeze within a day after slaughter or the meat may toughen. Lamb carcasses can be cut into retail cuts after they have been chilled for 24 to 48 hours.

Carcass

Lamb carcasses are generally not dissever into halves after dressing because they are not thick enough in any location to create cooling problems. Begin cutting the lamb carcass by removing the thin cuts, i.e. flank, breast and foreleg. Lay the carcass on the cutting table and mark one side from the cod or udder fat in front end of the hind leg to the elbow joint (Figs 107, 108 and 109). After removing the thin cuts from both sides, remove the kidneys, kidney fat and diaphragm (Fig. 110). Side by side the carcass is turned over and the neck removed either in sparse slices to be braised or in 1 piece to be added to stew or to be boned and basis.

	106. Separating spare-ribs from the belly
103. Dividing the heart section of the pork side into loin and belly
104. Removing the fat cover of the loin
105. Smaller roasts and chops from the loin

The trimmed carcass tin and so be separated into 4 key cuts, each with unlike characteristics. A cut between the fifth and sixth rib removes the shoulder. Another cut between the twelfth and thirteenth (last) rib separates the rib from the loin. The loin and legs are separated only in forepart of the hip bones by cut through the back where the curve of the leg muscles blends into the loin (Fig. 111).

107. The lamb carcass and its basic

Legs. Dissever the legs through the centre of the courage (Fig. 112). Trim off the flank and cod or udder fat. Utilize the saw and knife to remove the backbone from the leg. The leg may be farther trimmed by cut through the knee-joint which is located about halfway between where the muscles of the shank end and the muscles of the lower leg begin. Piece of work the knife and cutting through the joint (Fig. 113). Several sirloin chops may be cut from the loin end of the leg. Legs may either be prepared with the bone in or the bones completely removed and the leg rolled and tied.

108. The lamb carcass and its cuts

Loin. The loin is usually carve up through the center of the backbone and chops are cutting perpendicularly to the backbone (Fig. 114). Lamb chops are cut nearly 2.5 cm thick. Double or "English" chops are fabricated from a loin that has not been dissever. Remove the savage or connective tissue roofing before cooking chops (Fig. 115).

Rib. The rib of lamb is prepared by sawing through the ribs on both sides of the backbone (Fig. 116). The master portion of the backbone is and then removed with a pocketknife. Rib chops are easily fabricated by cutting between the ribs. Remove the fell before cooking the chops. The breast portion may be barbecued in one piece or made into riblets past cut between the ribs (Fig. 117).

Shoulder. After splitting through the courage, the shoulder may be roasted every bit is, made into chops, or boned and rolled into a roast. Arm chops should be made kickoff by cutting parallel to the surface where the foreleg and breast were removed. Blade chops are made by cutting between ribs and sawing through the blade- and backbones. To prepare a boneless shoulder, first remove the ribs and backbone by cutting closely underneath the ribs, backbone and neck vertebrae. Next from the rear surface cutting along the inside of the blade-bone to expose it and the armbone. Cutting along the edges of the basic and remove them (Fig. 118). Roll the meat and tie information technology securely with make clean twine. The boneless shoulder may as well be made into a pocket roast and stuffed with ground lamb or other dressing. The edges of the pocket roast are stitched together.

Shanks. Both the fore- and hind shanks when removed tin be barbecued, cut into pieces for stew or boned and the meat basis.

111. Lamb carcass separated into 4 central cuts (shoulder, rib, loin, legs)	113. Separating the shank from the leg
112. Splitting the legs

Lean trimmings. Lean trimmings of lamb in chunks are suitable for stews or to be marinated and used for special roasts. Other lean trimmings tin exist basis and used as one would prepare ground veal or beefiness.

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

Chilled meat is unremarkably kept for the sale in refrigerated display cabinets, either unwrapped or portioned and packaged for self-service outlets. Refrigerated display cabinets may have fan-assisted convection and/or natural convection. Fan-assisted types are amend able to maintain a lower temperature every bit they are less affected by draughts. Cabinets should be stacked to maintain a good air flow effectually all meat (Fig. 119).

114. Cut chops from the loin	116. Splitting the rib along the backbone
115. Removing the connective tissue covering the loin	117. Rib chops and chest portion

Do not shop or display unwrapped cooked and raw meat together. Utilize dissever refrigerators, brandish cabinets etc. to avoid cross-contamination. Raw-meat exudate on to cooked meat gives an explosive bacterial growth.

Elementary packaging of fresh meat with plastic foil has go very popular with the availability of suitable and inexpensive flick. The main objective of unproblematic packaging is to provide hygienically protected portioned meat for self-service retail outlets. Simply the meat portions must also satisfy the customers' preference for bright red fresh meat. This colour is due to the paint myoglobin loosely bounden oxygen to course oxymyoglobin. For this colour to develop and exist maintained, the wrapping picture show must have a high-oxygen permeability. To avert desiccation of the cut surface, the motion picture should have a low-moisture permeability. Afterwards a time the cut surface becomes more brownish as a result of myoglobin binding the oxygen more than tightly to form metmyoglobin. This may take up to three days depending on the temperature, the number of leaner and other conditions.

Uncomplicated packaging for retail sale in cocky-service outlets usually involves placing the meat portion in a plastic tray and overwrapping with a clear plastic motion picture (Fig. 120). Plastic trays are more than aseptic than cardboard. The portions cut should be based on local need and but a 24-hour interval'due south sales should be cut at a time.

The chief object of this blazon of elementary packaging from a hygiene betoken of view is to reduce contamination from airborne micro-organisms. Loftier standards of hygiene are required in the cutting and packaging operations. On large pieces of meat the leaner mainly colonize the outer surfaces. When meat is cut even with a clean knife they will exist spread on to the freshly cutting moist surface and multiply quickly. This is not an argument for relaxing hygiene standards, rather it underlines the need non to add to the bacterial load past further contamination.

All surfaces and tools in the cutting and packaging room must be kept thoroughly clean. Packaging materials should be stored in aseptic conditions protected from dust and attack from insects or vermin. It is most of import that personnel involved in cutting and packaging pay detail attention to personal hygiene as they are the most probable source of food-poisoning pathogens which may survive better in the package environment than on unpackaged meat. This is in part due to the packaging preventing surface desiccation. The moist surface favours bacterial growth every bit does the high relative humidity that builds upwardly inside the pack.

Information technology is important to retard bacterial growth by maintaining a low temperature during the display life of the packs. Overwrapping actually increases the meat temperature as the layer of trapped air acts as an insulator. Heat generated past light warms the upper surface. Meat should be thoroughly cooled before packaging to assistance maintain a depression temperature during its display life.

Mincing meat spreads leaner on the surface all through the meat which therefore has a shorter shelf-life than cuts. Mince may be packaged and overwrapped but the mincer must be kept scrupulously clean and the packs kept well chilled (Fig. 121). Only minor quantities of mince should exist prepared at a time.

Cooked meats, which typically have much lower bacteria counts than fresh, are more open to attack from airborne micro-organisms every bit these volition be faced with footling competition. Packaging is therefore particularly beneficial in preventing this type of contagion for cooked meats.

Leaner introduced during cutting and packaging face little contest and may exist of the food-poisoning type if personal hygiene is poor. If very high standards of hygiene cannot be maintained then a pasteurizing handling later on packaging volition be necessary. Even this, however, will non guarantee destroying Bacillus and Clostridium spp. if these have been introduced.

COOKING METHODS FOR DIFFERENT MEAT CUTS

Primarily considering of natural tenderness or lack of tenderness, unlike cooking procedures are utilized to ready the diverse cuts of meat correctly. Tender cuts are all-time cooked with dry out heat, every bit past broiling, roasting or pan broiling. Less tender cuts are tenderized by cooking with moist heat. Connective tissue is softened and made tender by cooking slowly in moisture.

Temperature command is of import in meat cookery. Meat loses wet, fatty and other substances such as soluble proteins during cooking. Cooking losses can be minimized by controlling the cooking temperature and the final internal temperature of the meat. Higher oven and higher internal temperatures increases shrinkage. Whenever possible a meat thermometer should be used to determine accurately the caste of doneness of meat. Time and temperature guides tin be used to ascertain doneness, but cooking time is affected by fat, bone and moisture content and the shape and size of the cut. The bones types of meat cookery follow.

Broiling

Broiling is recommended for all tender cuts and for best results:

• Set the oven for broiling
• Place thin cuts of meat on a rack at a distance from the heat equal to two times the thickness of the cut plus two.5 cm
• Broil steaks, chops or patties for approximately one-half the desired cooking fourth dimension earlier turning
• Season and serve at one time.

Pan-broiling

Pan-broiling is recommended for tender cuts suitable for broiling. For best results:

• Place meat in a hot frying-pan or on a griddle
• Do not add together fat or h2o
• Cook slowly over moderate heat, turning occasionally
• Cascade off or remove fat as information technology accumulates
• Brown meat on both sides
• Avoid overcooking.

Roasting

Roasting is recommended for big, tender cuts. Some beef cuts suitable for roasting are rib and top sirloin roasts. For best results:

• Season with salt and pepper equally desired
• Identify the meat, fatty side up, on a rack in an open shallow roasting-pan
• Insert a meat thermometer so that the bulb is in the centre of the largest muscle without touching os.
• Add together no water and do not comprehend
• Roast at oven temperature of 176°C to desired internal temperature.

  Meats are usually cooked to degrees of doneness as follows:

  - Rare	60°C
  - Medium	71°C
  - Well done	77°C

Pan-frying

Pan-frying is ordinarily recommended for tender cuts ii.5 cm thick or less. For all-time results:

• Place meat in a hot frying-pan or on a griddle
• Fat may be added
• Cook slowly over moderate heat, turning occasionally
• Let fat to accumulate
• Dark-brown meat on both sides
• Avoid overcooking.

Braising

This method is best used for less tender cuts such as beefiness round or chuck steak, pot roast, stew or brusk ribs. For best results:

• Utilize a heavy pan
• If desired, brown meat slowly on all sides with sufficient fatty to keep meat from sticking
• Season with salt, pepper, herbs or spices
• Add a minor amount of liquid
• Cover tightly
• Melt slowly over low heat on a stove burner or in a moderate oven until meat is tender.

Braising with large cuts is often chosen pot-roasting and with thin cuts may be known equally Swissing.

Simmering

This method consists of cooking a pocket-size amount of meat with a large amount of h2o. For best results the container should exist tightly covered and the meat cooked slowly below the humid signal until tender. This method is used for the production of soups to which vegetables, grains or pasta products may be added.

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Source: https://www.fao.org/3/t0279e/T0279E05.htm

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