What Is Inner Lining the Stomach of Beef What Is a Part of a Cured Prok Shoulder
Meat cutting and utilization of meat cuts
VARIATIONS IN THE SENSORIC QUALITY OF MEAT
Big differences be in the tenderness, juiciness and flavour of the various meat animal carcasses because of breeding, age, feeding and management. Within each animal carcasses and associated with the different muscles in that location are variations in tenderness that dictate how different cuts of meat should be prepared to yield the most 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, unlike prices should exist charged for different cuts from the various meat animals and then that consumers have choices. The tenderloin of beef is a relatively modest cut and therefore of limited quantity but it is extremely tender and requires a minimum of cooking. More often than not it is high-priced because of its loftier quality and consumer demand for a cutting that is easy to gear up and serve. Roasts from the chuck or shoulder of beefiness are less tender than the tenderloin; yet, when properly prepared by pot-roasting, they also will be tender, juicy, flavourful and will provide good nutritional value. Because there are more kilograms of chuck roast on any one beef carcass and because they crave more than time and endeavor to melt correctly, chuck roasts practise not and should non 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 use all meat products correctly and completely whether they are cut from cattle, goats, sheep, swine, deer or other animals and whether they come up from the tender or less tender parts of those animals. In guild to get the maximum eating satisfaction and too the maximum nutritional value, each cutting must be matched with the correct cooking procedure. Loin cuts which are generally tender should be prepared by broiling or other dry-rut methods while cuts with considerable os and connective tissue from the shanks should be either braised or simmered for stews and soups.
Tabular array 3
Comparative differences in various compositional aspects of marketweight beefiness, pork and lamb
Beef | Pork | Lamb | |
Average live animal weight (kg) | 454–544 | 95–104 | 45 |
Age (months) | 36 | 6 | 8–12 |
Dressing percent (carcass/live weight) | 60 | lxx | 50 |
Carcass weight (kg) | 272–318 | 68–73 | 23 |
Carcass limerick (%) | |||
Lean | 52 | 50 | 55 |
Fat | 32 | 32 | 28 |
Os | 16 | 18 | 17 |
Generally, meat animals should exist maintained in an environment that permits optimum growth and development. Animals gaining weight speedily are ordinarily in skillful condition and the meat derived from their carcasses will be fatter, juicier and richer in flavour. Additionally, the amount of meat in proportion to hide, os and offal will be greater.
The age to slaughter animals varies depending on many things. The highest quality beef comes from animals that are nether 36 months of age. Old cows produce highly acceptable beefiness if properly fattened and processed. Depending on the dogie and the feeding regime, calves are best slaughtered between three and sixteen weeks of age. Hogs may be killed any time after they accomplish six weeks of age, only for the most profitable pork production may need to be fed for five to x months. Sheep and goats may be killed anytime subsequently half dozen weeks, but the more desirable age is from six to 12 months.
All meat animal carcasses are composed of muscle, fat, os 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 fatty and connective tissue. The carcass composition of animals slaughtered after usual fattening periods is shown in Tabular array 3. It can be noted that the carcass composition varies little between species and is some what dependent on the fatness of the animal at slaughter.
The lean of each meat animal carcass consists of almost 300 individual and different muscles of which only about 25 can be separated out and utilized every bit unmarried muscle or muscle combinations. The separated muscles are non all the same. They vary widely in palatability (tenderness, juiciness, flavor) depending on the maturity or age of the fauna and the body location from which they were taken.
By and large, muscles of locomotion found in the extremities or legs are less tender and more flavourful than muscles that only back up the animate being such as those establish along the back. The latter are usually more than tender and less flavourful. Other factors may influence palatability only maturity and body location are probably the most important.
Colours of the lean and fat are important characteristics of a normal, wholesome products. Nigh diseased or unnatural conditions will alter the colour from what is considered normal for the species. Generally the colour of the fatty will be from pure white to a flossy yellowish for all animals. Pink or scarlet fat probably means that the animal had a fever or was extremely excited prior to slaughter. The colour of the muscle tissues for normal production should be:
Meat | Color |
Beef | Bright cherry cherry |
Goat meat | Low-cal pink to red |
Lamb | Light pink to reddish |
Pork | Greyish pink |
Veal | Light pink to red |
Venison | Dark red |
Almost always tissues from older animals are darker in colour. At times the fatty on some carcasses from immature animals will exist dark xanthous because of the brood which lacks the ability to convert yellow carotene to colourless vitamin A and/or because the animals have consumed large amounts of dark-green forage. It is not uncommon for aged ruminant animals to have carcasses with xanthous fat.
At times animals volition endure from stress prior to slaughter and signs of their reaction will be axiomatic in the carcass. Stressed cattle often produce dark cutters in which the musculus is not the normal bright ruby-red carmine but rather is dark ruby-red and glutinous. 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 but both lower the palatability and centre appeal of the beef and pork and can be dislocated with other more serious illness weather condition.
EQUIPMENT FOR THE MEAT-Cut Performance
- solid cutting table, preferably fabricated of non-corrosive material (stainless steel, aluminium or galvanized material) with hard plastic acme. If wood has to be used instead of plastic only tight wooden tops/cutters should be used.
- oil or water sharpening stone
- sharpening steel
- knives
- boning - 20 cm straight
- 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/safety gloves
- boning aprons/safety aprons
- manus wash-bowl
- knife sterilizer
BEEF CUTTING
Four essential points when cutting beef (or whatever other meat animate being carcass) are:
- Cut across the grain of meat when possible.
- Use sharp knives and saws for speed and good workmanship.
- Keep the cutting table orderly and have a identify for everything.
- Be clean and sanitary in all operations.
In that location are different ways to cut the fore- and hindquarters of beef depending on its utilize, the wishes of the consumers, and the quality of the carcass (Figs 55 and 56). Poor-quality meat is commonly used for further processing, while higher-quality and thicker-fleshed carcasses are used as fresh meat in the class of steaks and roasts.
55. The beef carcass and its basic |
Halving
Halving is done immediately after the beast has been dressed and every endeavor should be made to saw the carcass into equal sides through the centre of the courage.
Quartering
Quartering or ribbing downward is the division of a side of beef betwixt the 12th and thirteenth ribs into fore-and hindquarters. One rib is usually left on the hindquarter to concur the shape of the loin and to make it easier to cut steaks.
56. The beef carcass and its cuts |
Dividing between the twelfth and thirteenth ribs splits the carcass nearly in quarters, commonly with slightly heavier forequarters. Make this cut straight and neat. Locate the exact identify between the ribs on the inside of the carcass and make the cut about v cm from the midline at the flank. The flank part should be left attached until the quarter is prepare to be carried to the cut tabular array. Then saw the courage, making the cut even with the incision that was made with the knife to produce a smooth and bonny appearances to the modest end of the loin. Brand this cut from the inside. The large musculus exposed when this cutting is made is the "center of beef" in which virtually of the quality characteristics of the meat can be seen including colour, marbling, firmness and texture. High-quality beef will take a bright reddish color, some intramuscular fat or marbling, be business firm to the touch and fine in texture.
When the person carrying the meat has a firm grip on the forequarter, the minor strip of flesh holding the quarters together should be cut. With some practice and experience, one can learn to carry a forequarter easily by holding below the shank and then that the full weight of the quarter is on the carrier's shoulder when it is cut down. Past taking a step forward every bit the cutting is being fabricated, it is easier to take the quarter drib with the right 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 accept the inside up.
Bone-in method
By far the easiest way to merchandise meat is to have some basic information relative to the os and muscle construction of the carcass and to utilize an electric saw to cut up the whole carcass. This is at present existence done to a large extent by meat packers who cut out what is commonly referred to as a wholesale or primal cut such as a whole chuck (shoulder), rib, loin or round of beefiness. The cut may or may not exist trimmed of some bone and fatty and then vacuum-packaged and shipped to a retail store. The vacuum-packaging provides an anaerobic atmosphere and the refrigerated shelf-life of the production may be extended as much as two or three months. The shop personnel demand have but the slightest knowledge of meat cutting. The key is positioned correctly and run across the saw in a prescribed fashion, the saw dust is scraped off, and the consumer-sized cut packaged for retail sale.
Common 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 fat is removed from the loin. Since the hindquarter contains a higher proportion of tender cuts, it is ordinarily in greater demand and returns higher prices.
Forequarter . The starting time cutting to brand is between the fifth and sixth ribs counting from the neck back (Fig. 57). This cut is made parallel with the ribs and produces a cross-cutting chuck consisting of a square-cut chuck (besides called chuck and blade), foreshank and brisket. Adjacent the foreshank and brisket are removed by cutting through the get-go sternal cartilage (the first soft segment of the breastbone), and making the cut about parallel with the courage of the carcass (Figs 58 and 71).
Foreshank. The foreshank is separated from the brisket past following the natural connective tissue seam between the muscles with a knife. The foreshank can so be sawn into small pieces to exist used for soup stock or the lean may exist removed and used for ground meat (Fig. 59).
Brisket. The brisket, boned and made into a scroll, can be used either equally a pot roast or can exist cured (corned) (Fig. 73).
Square-cut chuck. This wholesale cut contains the outset 5 ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are ordinarily fabricated across the lesser or shank end of the chuck resulting in arm steaks or roasts (Fig. 60). The chuck is and so turned and cuts are made parallel with the ribs, resulting in bract 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 will be highly desirable. Blade cuts to be used equally roasts should contain two or iii ribs and should exist trimmed as for continuing rib roasts, although for convenience in carving all basic may be removed. The portions nearest the cervix unremarkably have more than connective tissue and are recommended for simmering rather than for steaks and roasts.
57. Dividing a forequarter (lower part comprising square-cut chuck, foreshank and brisket and upper function comprising rib and brusque plate) | 59. Foreshank cutting into small pieces |
58. Removing foreshank and brisket (left) from square-cut chuck | lx. Arm steaks |
61. Blade steaks | |
Only the neck remains to be processed. It is usually severed at a point where information technology enlarges to encounter the shoulder. The cervix 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 earlier other cut is done.
Short plate. The cut to divide the curt plate from the rib is made 18–25 cm from the inside border of and parallel with the chine or courage (Fig. 62). This division varies according to the thickness of the carcass. With a thick carcass, the cut may exist made farther down the ribs, and with a thin carcass nearer the spinal column.
The plate may be used for different purposes, but information technology is unremarkably used for stews or further processing. Short ribs, which are suited for broiling, are besides cutting from the upper portion of the plate, unremarkably about 5–8 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 tin can be left in and the plate sawn crosswise into small pieces. The plate can as well be boned and the meat used for ground meat or sausage products. Before cut 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 seven ribs in the forequarter. This is the virtually valuable slice of meat from the forequarter because it is the most tender and has the least amount of bone. It has a large package of musculus fibre that runs parallel to the backbone.
At that place are several different means to prepare the rib cutting for cooking as a roast. It may as well exist used for steaks (Fig. 64). It may be prepared equally a bonein, folded or rolled roast. If prepared every bit a bone-in roast, the superior spinous processes of the vertebrae or featherbones are loosened from the meat so cut off with a saw. In making this cut, keep the knife equally shut to the bone equally possible to avoid removing the thin lining that surrounds the parcel of muscle fibre next to the os. With the saw, cutting across the ribs at intervals of about 8 cm, only deep enough to cut through the ribs. Likewise remove the yellow connective tissue or ligament constitute betwixt the outer roofing and the layer of muscle.
The only difference between bone-in and a folded rib roast is that a small 5-cm piece of rib is removed so that the thin end of the cutting may be folded and skewered to the heavy portion. This simply makes a neater, more compact package.
Hindquarter . Place the hindquarter on the cutting table with the inside of the carcass upward considering the offset cut made is to remove the kidney knob from the inside of the loin. (Even so, loosening of meat cuts is also possible from the hanging beef side or beefiness quarter.)
62. Dividing the short plate (left) from the rib (right) | |
63. Cutting curt ribs from the blade | |
64. Cutting rib steaks |
Kidney knob. Begin removing the kidney fat at the lower cease and loosen it with a knife where it is attached to the loin, leaving a sparse covering on the inside of the loin and existence conscientious non to cut into the tenderloin musculus.
Flank. Remove the flank next by cut into the scrotum or udder, following the round muscle and cut close enough so little of the lean meat is taken from in front of the stifle articulation. Continue cut along and beneath the outer portion of the line of the kidney fat, or in a straight line to leave x cm of the thirteenth rib in the flank. This cut may vary with the thickness of the carcass and is lowest in thick or heavy carcasses (Figs 65 and 66).
The tough membrane covering the inside of the flank must be removed by cut off a thin strip on the lower side and and then peeling off the membrane. A minor piece of lean meat on the inside of the end portion of the flank, weighing 1.two–1.4 kg, is known as the flank steak (Fig. 67). This heavy bundle of musculus fibres is dry and if used for steak is ofttimes scored on both sides, marinated or sliced thin to make it more than tender and desirable as a steak. The entire defatted flank may exist used for stew or footing beef or rolled around stuffing and pot-roasted.
Round. The round and loin are divided at about the fourth sacral joint in the spinal column to about parallel with the back end of the round, or to about 5 cm in front end of the stifle articulation (Fig. 68). The aim is to cut the tip of the ball-and-socket bone in the hip joint, cutting off a piece about two.five cm in bore. The round includes the rump, round cushion (consisting of knuckle piece and within round musculus or topside), outside round musculus (likewise called bottom round musculus or silverside) and hind shank.
Remove the rump by cutting just beneath the exposed pelvic or aitchbone. The rump unremarkably has a large amount of os (Fig. 69). The most desirable piece of rump is cut from the upper portion and is equanimous of middle and bottom round muscles. The removal of os and tying the rump means that information technology requires less oven infinite and is easier to cleave.
Round steak is cut in comparatively sparse slices from the full round after removal of the rump. The choicest round steaks are cutting from the center department.
The remaining portion is made up of the hind shank and the piece called the heel of the round. The heel of round is used every bit a pot roast and is removed past cutting close to the bone and tearing away as much meat equally possible from the backside. The shank can be sawn into pieces to be used for soup stock.
65. Removing the flank on the cutting tabular array (sawing through 13th rib after cutting through soft parts) | 67. Cut off the flank steak |
66. Removing the flank (hanging position) | 68. Separating the circular and the loin |
69. Cut off the rump (left) | |
Loin. The loin is usually completely sawn into steaks beginning at the large terminate. Sirloin steaks are cut get-go and the outset iii or four are known as wedge or round bone sirloin steaks. These are the least desirable pieces of the sirloin. The last sirloin is cut where the hip-bone is separated from the spinal column and the steak cut at that place is known equally the hip-or pin-os sirloin steak.
The small portion of the loin known as the short loin is the source of Tbone steaks. This area contains the ii well-nigh tender muscles in the whole carcass, namely, the loin eye muscle to a higher place the os and the tenderloin muscle below the os. T-bone steaks are cutting to about 10 cm from the terminate of the short loin. This tip portion tin can either exist used every bit a roast or be cut into rib steaks. Rib steak from the short loin is identified by the piece of the thirteenth rib remaining on it (Fig. 70).
When beef is to be cured and stale, pieces should exist taken from either the chuck or the circular. If the round is used, remove the rump and follow the procedure for muscle boning. If taken from the chuck, use the heavy muscle lying over the outside of the shoulder-blade ordinarily known equally shoulder clod.
Muscle-boning method
One first-class arroyo to the cut up of meat creature carcasses which is becoming more than popular and utilized by big meat processors is the process unremarkably referred to as "musculus-boning". While this procedure is specially adjustable to large carcasses such as beef, information technology tin be successfully used on carcasses or cuts of any size. Muscle-boning is too popular among hunters who practice not take meat saws only who desire to cut up a whole carcass with a pocketknife while removing the os that would otherwise make full valuable freezer space. Whatsoever beast carcass with a complete and thick layer of subcutaneous or cover fat would have to have most of the fat removed in order to expose the muscles. Once the fat is removed, a boning knife tin can exist used to separate each big individual muscle or grouping of muscles. This is washed along the seams of connective tissue that encases each muscle. Once separated the musculus mass is so cut from the bone, thus the term "muscle-boning". The advantages of this procedure are numerous; however, the principal reasons for using it are to obtain pocket-sized-sized portions for sale or preparation; to permit each muscle or muscle combination to exist treated or prepared according to its private characteristics of size, tenderness, flavour or fibre orientation; and to remove much of the bone and fatty that would otherwise accept up packaging and storage space.
seventy. Loin cut into steaks: left, sirloin steaks; middle, T-os steaks; correct, rib steaks |
Directions for muscle-boning a side of beef are given here. Initially for muscle-boning, the side of beef is divided into fore-and hindquarters as described for the os-in method. Also, both the fore-and hindquarters are placed on the cut tabular array with the inside up. One muscle-boning method is as follows:
Forequarter . The forequarter is sawn into square-cut chuck, foreshank, brisket, rib and plate as in the bone-in method (Fig. 71, encounter also Figs 57, 58 and 62).
Foreshank. The foreshank has attached to it, behind the elbow joint, a relatively large, thick piece of muscle. This is ordinarily cut out past following the connective tissue seams and produces a adequately big triangular-shaped cut correctly identified as boneless arm roast (Fig. 72). The residuum of the foreshank tin can exist sawn into soup bones or tin be separated into os and soft tissue with a pocketknife. The soft tissue is composed of muscle, fat and a big amount of connective tissue which is best utilized as ground meat.
Brisket. The ribs and sternum are lifted from the inside of the brisket (Fig. 73) and the excess fat is removed. The brisket can either be rolled and tied to be used as a pot roast or it can be cured.
Square-cut chuck. The neck is sawn from the chuck and trimmed of bone, fat and the large prescapular lymph gland. The boneless neck can exist utilized as a pot roast; however, it is more often cut into cubes (Fig. 74) for stew or footing meat.
From the large remaining portion of the chuck, the ribs and feather bones (superior spinous processes) are removed with a knife (Fig. 75) and the heavy, yellowish connective tissue or elastin is removed from the top of the cutting. With a pocketknife the thick portion is and so separated into exterior and within portions by following the inside or smooth side of the blade-os (Fig. 76) which is and so lifted from the outside piece forth with what remains of the arm bone. The inside portion which contains some of the rib center muscle is often rolled and tied to be used as a pot roast (Fig. 77). At that place is a function of the outside chuck, a muscle that somewhat resembles the tenderloin muscle 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 by first sawing across the rib bones to facilitate the removal of both the backbone and the ribs with the knife (Figs 79 and 80). Some other process oftentimes used to bone 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 os and removed by hitting with a blunt musical instrument. Afterward removing all bones 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 convenient carving and requires less cooking and storage space. About 25 percent of the initial rib weight is lost when the bones are removed. The boneless rib may as well exist sliced into boneless rib steaks (Fig. 81).
Plate. Later the heavy connective tissue lining is peeled from the within of the plate, the bones are removed and the lean meat cubed for stew or prepared for grinding in a way like to the trimming of the brisket.
Hindquarter . As a showtime step, the kidney and accompanying fat are removed from the hindquarter advisedly with a knife so every bit not to cutting into the tenderloin musculus. The hindquarter is and so separated into flank, circular and loin as described in the bone-in method.
79. Sawing across the rib bones | 81. Cutting boneless rib steaks |
80. 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 circular muscle and cutting close enough so that little lean meat is taken from the front of the stifle joint. Proceed cutting along and beneath the outer portion of the line of the kidney fat in a directly 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 os is removed from the round and the muscle sections of the round are exposed (Fig. 82).
83. Tip or knuckle piece being separated from round | 85. Silverside or bottom round muscle existence separated from round |
84. Topside or inside round muscle being separated from circular | 86. Hind shank |
Muscle-boning the round 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 articulation, the tip or knuckle piece is removed (Fig. 83), and so the topside or within 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 and then exist used equally roasts or sliced into steaks. Muscle-boning is specially useful when beef is prepared for roasting for big groups such as pit barbecuing.
Hind shank. The hind shank, somewhat like the foreshank, has a big muscle group attached to information technology that can be removed and utilized equally a pot roast. This cut is sometimes referred to as the "duck" of beef (Fig. 86).
Loin. The tenderloin muscle is carefully cutting from the inside of the loin (Fig. 87) and unremarkably cutting into individual steaks (Fig. 88). The balance of the loin is then sawn but in forepart of the hip-os into the brusque loin and sirloin sections. The bone is removed from the sirloin which is a somewhat complicated process because the pelvic os is fused with the backbone (Fig. 89). The short loin is boned and the muscle that is known as boneless top loin (Fig. 90) is usually cut into boneless top loin steaks (Fig. 91).
On-the-rail boning
This is a modification of the muscle-boning method. Typical for on-the-rail boning is the hanging position of the hindquarter or the unabridged beefiness side (Fig. 92) during the boning procedure. The removal of the unlike meat cuts from the hanging carcass is considerably facilitated. Beef cuts can easily be pulled downwards under their own weight subsequently cutting them complimentary along their natural connective tissue seams. Special hooks with handles used by the operators are an additional aid for the right fixation of the cuts during boning (Fig. 92).
On-the-track boning is the most hygienic way of meat cutting. Contamination by easily of operators, tools, cutting-boards, etc. is less than with other methods.
The technique is too suitable for smaller operations. Final trimming of the meat cuts takes place on cutting tables equally usual.
87. Cutting the tenderloin from the inside of the loin | 90. Boning the curt loin |
88. Tenderloin cut into individual steaks | 91. Cutting boneless pinnacle loin steaks |
89. Removing the bone from the sirloin |
When meat cuts are produced past muscle-boning it is often difficult to place them, primarily because traditionally the size and shape of the accompanying os has been used equally the major means of identification. Also, the traditional shape of muscle in a cut of meat is often determined because of its attachment to bone. Many conventional cuts of meat combine muscles because of their clan, 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 washed immediately after the animal has been dressed and every effort should exist 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 within up (Figs 93, 94 and 95).
92. On-the-rails boning of unabridged beef side. Removing strip loin together with rump |
The central cuts of pork are: ham, fore-end or forequarter, loin and abdomen.
Hind foot. The hind foot is removed by sawing through the hock joint at a right angle to the long axis of the leg (Fig. 96).
Ham. The ham may be removed in several means to make either long-cut or brusk-cut hams. 1 procedure (brusque-cut) is to locate the division between the second and 3rd (or the third 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 knife is used to consummate the removal of the ham. The ham is further trimmed past removal of the tail bone on one 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 stop (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-cut ham the division is made between the concluding two (fifth and sixth) lumbar vertebrae. The long cut is composed of a rump or chump portion and a leg portion comprising centre section and shank portion. Nowadays more than processors are removing the bones thus fabricating a boneless rump (chump) 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 split into left and right side | 97. Short cut of ham |
98. Removing skin and fat from the rump end of the ham | |
96. Severing the hind foot | |
99. Pork leg cut into ham, shank and foot | |
The cutting procedure of the ham is every bit follows. Remove tail os and aitch bone and cut the rump off. Peel 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 information technology and the silverside (exterior portion of leg) and thick flank (forepart position of leg). The topside tin then exist sliced into steaks. This produces between v and six lean steaks depending on the thickness and weight required by the customer. The next step is to remove the leg os (femur). The thick flank (knuckle) is cut from the silverside by following the natural seam. Remove the kneecap (patella) and the internal fat deposits before further preparation of the thick flank, e.grand. for diced pork or steaks.
Forefoot. The forefoot is removed by sawing through the junction betwixt the foreshank and the forefoot os at a right angle to the length of the foot. This foot contains some musculus and is therefore more desirable than the hind foot for food.
Fore-finish. Considerable variation exists as to where the fore-cease is removed. Generally 1 to three ribs are left on the pork fore-stop. Locate the division betwixt the tertiary and fourth ribs from the head end and saw perpendicularly to the length of the backbone. The fore-terminate is trimmed of the hock which is cut off about halfway upwardly the leg and nigh two-thirds of the skin and fat is removed from the barrel or elevation end. Additionally the neckbone (all cervical and 3 thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed past a straight cut parallel to the cut that separates the fore-end from the side merely backside the site where the ear was removed (Fig. 101). The fore-end may exist divided into 2 cuts (spare-rib, also called blade Boston, and hand, too called arm picnic) by sawing just below the exposed lower stop of the bract-bone parallel to the peak of the shoulder (Fig. 102). The spare-rib can be sliced into steaks or used as a roast. It can easily be made into a boneless cutting by removing the corner of the blade-bone.
Too this method some other ways of cut and boning the pork foreend exist. In social club to obtain boneless cuts (shoulder and cervix-end) from the fore-cease the post-obit technique is recommended. Seam the shoulder carefully from the balance of the side, leaving the rind and associated fatty behind. Release the nether-blade steak and remove the blade-bone (scapula) and the shoulder-bone (humerus). Separate the main musculus block from the smaller group. The smaller group, later on trimming the fatty off, tin can be used for dicing. The main shoulder cake should be trimmed of excessive connective tissue. It can exist separated further into the blade and feather muscles and the chief shoulder muscle. These can and so exist sliced into a number of boneless steaks. The group of muscles on either side of the spinous processes of the neckbone and the two or 3 post-obit segments of the backbone is called the cervix-end. The neck-terminate is loosened from the backbone and afterward trimming off excessive rind, fatty and any adhering ragged edges it can be cut into bonny steaks.
Lion. The heart or middle section of the pork side is divided into loin and abdomen past a straight cut from the edge of the tenderloin muscle on the ham end through a betoken on the front rib tight against the protruding edge of the split backbone (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 elevator the fatty over the curve of the loin muscles without cutting into the lean (Fig. 104). The loin tin can exist roasted whole, cut into smaller roasts or cutting into chops. Shoulder, rib, loin and sirloin chops are made from the loin. Chops for broiling or frying should be cut one.3–1.9 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 beginning at the flank end (Fig. 106). Set up the bacon side from the belly past removing whatever thin or ragged pieces of lean. Plough the belly over and remove the lower border with a straight cut just within of the teat line. Trim the flank edge of the abdomen to square the whole slice to ready it for curing.
LAMB Cut
Method
This procedure every bit described may also be followed for the processing of deer, goats, sheep or other creature carcasses of like size.
Cooling
All lamb carcasses should be promptly chilled and kept at a low temperature (-2° to ii°C) until cut and utilized. Do non permit lamb carcasses to freeze within a day after slaughter or the meat may toughen. Lamb carcasses can be cut into retail cuts after they accept been chilled for 24 to 48 hours.
Carcass
Lamb carcasses are generally not split into halves after dressing because they are non thick enough in whatsoever location to create cooling issues. Begin cutting the lamb carcass by removing the sparse cuts, i.e. flank, breast and foreleg. Lay the carcass on the cut table and mark one side from the cod or udder fat in front of the hind leg to the elbow articulation (Figs 107, 108 and 109). Later on removing the thin cuts from both sides, remove the kidneys, kidney fat and diaphragm (Fig. 110). Adjacent the carcass is turned over and the neck removed either in thin slices to exist braised or in one piece to be added to stew or to be boned and ground.
106. Separating spare-ribs from the abdomen | |
103. Dividing the centre section of the pork side into loin and belly | |
104. Removing the fatty cover of the loin | |
105. Smaller roasts and chops from the loin |
The trimmed carcass tin then be separated into four fundamental cuts, each with different characteristics. A cut between the 5th 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 merely in front end of the hip basic by cutting through the back where the curve of the leg muscles blends into the loin (Fig. 111).
107. The lamb carcass and its bones
Legs. Dissever the legs through the centre of the backbone (Fig. 112). Trim off the flank and cod or udder fat. Utilise the saw and knife to remove the backbone from the leg. The leg may be farther trimmed by cut through the knee-articulation which is located about halfway between where the muscles of the shank terminate and the muscles of the lower leg begin. Work the pocketknife and cut through the joint (Fig. 113). Several sirloin chops may exist cut from the loin finish 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 normally split through the heart of the backbone and chops are cut perpendicularly to the courage (Fig. 114). Lamb chops are cut nearly 2.5 cm thick. Double or "English" chops are fabricated from a loin that has non been split. Remove the roughshod or connective tissue roofing earlier cooking chops (Fig. 115).
Rib. The rib of lamb is prepared by sawing through the ribs on both sides of the courage (Fig. 116). The master portion of the courage is and so removed with a knife. Rib chops are hands made by cutting between the ribs. Remove the vicious earlier cooking the chops. The breast portion may exist barbecued in one slice or made into riblets by cutting between the ribs (Fig. 117).
Shoulder. After splitting through the backbone, the shoulder may be roasted equally is, made into chops, or boned and rolled into a roast. Arm chops should be made kickoff past cut parallel to the surface where the foreleg and breast were removed. Blade chops are made past cutting betwixt ribs and sawing through the blade- and backbones. To set up a boneless shoulder, kickoff remove the ribs and courage by cutting closely underneath the ribs, backbone and neck vertebrae. Next from the rear surface cut forth the inside of the blade-bone to expose it and the armbone. Cutting along the edges of the bones and remove them (Fig. 118). Curlicue the meat and necktie information technology securely with clean twine. The boneless shoulder may also 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, cutting into pieces for stew or boned and the meat ground.
111. Lamb carcass separated into four primal 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 can be ground and used as one would prepare ground veal or beef.
HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS
Chilled meat is commonly kept for the sale in refrigerated display cabinets, either unwrapped or portioned and packaged for self-service outlets. Refrigerated display cabinets may take fan-assisted convection and/or natural convection. Fan-assisted types are better able to maintain a lower temperature every bit they are less affected past draughts. Cabinets should be stacked to maintain a good air catamenia effectually all meat (Fig. 119).
114. Cutting chops from the loin | 116. Splitting the rib forth the backbone |
115. Removing the connective tissue covering the loin | 117. Rib chops and chest portion |
Practise not store or brandish unwrapped cooked and raw meat together. Utilize divide refrigerators, display cabinets etc. to avert cantankerous-contamination. Raw-meat exudate on to cooked meat gives an explosive bacterial growth.
Simple packaging of fresh meat with plastic foil has go very popular with the availability of suitable and cheap film. The main objective of simple packaging is to provide hygienically protected portioned meat for cocky-service retail outlets. Simply the meat portions must also satisfy the customers' preference for vivid ruby fresh meat. This color is due to the pigment myoglobin loosely binding oxygen to class oxymyoglobin. For this colour to develop and exist maintained, the wrapping film must take a high-oxygen permeability. To avoid desiccation of the cut surface, the film should accept a low-moisture permeability. After a time the cut surface becomes more brown equally a result of myoglobin binding the oxygen more than tightly to form metmyoglobin. This may have up to 3 days depending on the temperature, the number of bacteria and other conditions.
Uncomplicated packaging for retail sale in cocky-service outlets commonly involves placing the meat portion in a plastic tray and overwrapping with a clear plastic film (Fig. 120). Plastic trays are more than aseptic than cardboard. The portions cut should be based on local demand and just a twenty-four hour period'due south sales should be cut at a time.
The primary object of this blazon of unproblematic packaging from a hygiene point of view is to reduce contamination from airborne micro-organisms. High standards of hygiene are required in the cutting and packaging operations. On big pieces of meat the bacteria mainly colonize the outer surfaces. When meat is cut even with a clean knife they will exist spread on to the freshly cut moist surface and multiply speedily. This is not an argument for relaxing hygiene standards, rather it underlines the demand not to add to the bacterial load by further contamination.
All surfaces and tools in the cut and packaging room must be kept thoroughly clean. Packaging materials should be stored in hygienic conditions protected from grit and assault from insects or vermin. It is most important that personnel involved in cutting and packaging pay particular 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 as does the high relative humidity that builds up within the pack.
It is of import to retard bacterial growth past maintaining a low temperature during the display life of the packs. Overwrapping really increases the meat temperature as the layer of trapped air acts as an insulator. Oestrus generated past light warms the upper surface. Meat should be thoroughly cooled before packaging to help maintain a low temperature during its brandish 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 small quantities of mince should be prepared at a fourth dimension.
Cooked meats, which typically take much lower bacteria counts than fresh, are more open to assault from airborne micro-organisms as these volition be faced with little competition. Packaging is therefore particularly beneficial in preventing this blazon of contamination for cooked meats.
Bacteria introduced during cutting and packaging face little competition and may be of the food-poisoning type if personal hygiene is poor. If very high standards of hygiene cannot be maintained and so a pasteurizing treatment after packaging will be necessary. Even this, however, will not guarantee destroying Bacillus and Clostridium spp. if these have been introduced.
COOKING METHODS FOR DIFFERENT MEAT CUTS
Primarily because of natural tenderness or lack of tenderness, unlike cooking procedures are utilized to set up the diverse cuts of meat correctly. Tender cuts are best cooked with dry estrus, equally by broiling, roasting or pan broiling. Less tender cuts are tenderized by cooking with moist rut. Connective tissue is softened and made tender by cooking slowly in moisture.
Temperature control is important in meat cookery. Meat loses moisture, fat and other substances such as soluble proteins during cooking. Cooking losses tin be minimized past controlling the cooking temperature and the last internal temperature of the meat. College oven and higher internal temperatures increases shrinkage. Whenever possible a meat thermometer should be used to determine accurately the degree of doneness of meat. Time and temperature guides can exist used to ascertain doneness, simply cooking time is afflicted by fatty, bone and moisture content and the shape and size of the cut. The basic types of meat cookery follow.
Broiling
Broiling is recommended for all tender cuts and for best results:
- Set up the oven for broiling
- Place thin cuts of meat on a rack at a distance from the oestrus equal to ii times the thickness of the cut plus 2.5 cm
- Broil steaks, chops or patties for approximately half the desired cooking time earlier turning
- Flavour and serve at once.
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 non add fat or water
- Cook slowly over moderate estrus, turning occasionally
- Pour off or remove fatty as it accumulates
- Brown meat on both sides
- Avert overcooking.
Roasting
Roasting is recommended for large, tender cuts. Some beef cuts suitable for roasting are rib and superlative sirloin roasts. For best results:
- Flavour with salt and pepper as desired
- Place the meat, fatty side up, on a rack in an open shallow roasting-pan
- Insert a meat thermometer and then that the seedling is in the centre of the largest muscle without touching bone.
- Add no h2o and do not encompass
- Roast at oven temperature of 176°C to desired internal temperature.
Meats are normally cooked to degrees of doneness every bit follows:
- Rare 60°C - Medium 71°C - Well done 77°C
Pan-frying
Pan-frying is usually recommended for tender cuts two.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 estrus, turning occasionally
- Allow fat to accrue
- Dark-brown meat on both sides
- Avoid overcooking.
Braising
This method is all-time used for less tender cuts such equally beefiness round or chuck steak, pot roast, stew or short ribs. For all-time results:
- Utilize a heavy pan
- If desired, brown meat slowly on all sides with sufficient fatty to continue meat from sticking
- Season with salt, pepper, herbs or spices
- Add a small amount of liquid
- Cover tightly
- Cook slowly over low heat on a stove burner or in a moderate oven until meat is tender.
Braising with large cuts is often called pot-roasting and with thin cuts may exist known as Swissing.
Simmering
This method consists of cooking a modest corporeality of meat with a large amount of water. For best results the container should be tightly covered and the meat cooked slowly below the boiling point until tender. This method is used for the product of soups to which vegetables, grains or pasta products may be added.
Source: https://www.fao.org/3/t0279e/T0279E05.htm
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