External Part the Is Specific to Beef

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Meat cutting and utilization of meat cuts

VARIATIONS IN THE SENSORIC QUALITY OF MEAT

Large differences be in the tenderness, juiciness and flavour of the various meat animal carcasses because of convenance, age, feeding and management. Within each animate being carcasses and associated with the different muscles there are variations in tenderness that dictate how dissimilar cuts of meat should be prepared to yield the most palatable foods. Because of these differences in tenderness, juiciness and flavor, each meat cut should exist merchandised according to its availability and palatability characteristics. Consequently, different prices should be charged for unlike cuts from the various meat animals so that consumers have choices. The tenderloin of beefiness is a relatively small cut and therefore of limited quantity only information technology is extremely tender and requires a minimum of cooking. Mostly it is loftier-priced because of its high quality and consumer demand for a cut that is easy to set and serve. Roasts from the chuck or shoulder of beef are less tender than the tenderloin; however, when properly prepared past pot-roasting, they too volition exist tender, juicy, flavourful and will provide good nutritional value. Considering there are more kilograms of chuck roast on any one beef carcass and because they require more time and endeavor to melt correctly, chuck roasts practice not and should not need the same high price per kilogram as tenderloin.

Throughout the world, countries take varied natural resources and capabilities for producing livestock and dissimilar 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 also the maximum nutritional value, each cut must be matched with the correct cooking procedure. Loin cuts which are generally tender should exist prepared by broiling or other dry-heat methods while cuts with considerable bone and connective tissue from the shanks should exist either braised or simmered for stews and soups.

Tabular array 3
Comparative differences in various compositional aspects of marketweight beef, pork and lamb

	Beef	Pork	Lamb
Boilerplate live animal weight (kg)	454–544	95–104	45
Age (months)	36	six	8–12
Dressing percentage (carcass/live weight)	60	70	50
Carcass weight (kg)	272–318	68–73	23
Carcass limerick (%)
Lean	52	fifty	55
Fat	32	32	28
Os	16	18	17

Generally, meat animals should be maintained in an environment that permits optimum growth and development. Animals gaining weight quickly are normally in good status and the meat derived from their carcasses volition be fatter, juicier and richer in flavour. Additionally, the amount of meat in proportion to hide, os and offal will exist greater.

The age to slaughter animals varies depending on many things. The highest quality beef comes from animals that are under 36 months of age. Quondam cows produce highly adequate beefiness if properly fattened and processed. Depending on the calf and the feeding regime, calves are best slaughtered between three and 16 weeks of age. Hogs may exist killed any time later on they reach half dozen weeks of age, but for the most profitable pork production may need to be fed for 5 to 10 months. Sheep and goats may exist killed anytime later on six weeks, but 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 master edible and nutritive portion is the muscle or lean meat. The musculus is seldom consumed without some of the attached fat and connective tissue. The carcass composition of animals slaughtered subsequently usual fattening periods is shown in Table 3. It can be noted that the carcass composition varies little betwixt species and is some what dependent on the fatness of the animate being at slaughter.

The lean of each meat animate being carcass consists of about 300 individual and different muscles of which only virtually 25 can be separated out and utilized as single muscle or musculus combinations. The separated muscles are not withal. They vary widely in palatability (tenderness, juiciness, season) depending on the maturity or age of the animal and the body location from which they were taken.

More often than not, muscles of locomotion constitute in the extremities or legs are less tender and more flavourful than muscles that just support the animal such every bit those found along the back. The latter are ordinarily more tender and less flavourful. Other factors may influence palatability merely maturity and body location are probably the most important.

Colours of the lean and fat are important characteristics of a normal, wholesome products. Most diseased or unnatural weather will change the color from what is considered normal for the species. By and large the colour of the fat will be from pure white to a creamy yellow for all animals. Pink or cerise fat probably ways that the beast had a fever or was extremely excited prior to slaughter. The colour of the muscle tissues for normal product should be:

Meat	Colour
Beefiness	Bright cherry red
Goat meat	Calorie-free pinkish to red
Lamb	Light pink to carmine
Pork	Greyish pink
Veal	Low-cal pink to red
Venison	Dark blood-red

About e'er tissues from older animals are darker in color. At times the fat on some carcasses from young animals will be dark yellow because of the brood which lacks the ability to convert xanthous carotene to colourless vitamin A and/or because the animals accept consumed big amounts of green forage. 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 axiomatic in the carcass. Stressed cattle often produce dark cutters in which the muscle is not the normal bright ruddy ruddy but rather is dark carmine and sticky. Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may yield carcasses that are stake, soft and exudative (PSE) or dark, firm and dry out (DFD). Exudative carcasses are watery and chop-chop lose h2o. None of these conditions produced by dues-mortem stress renders the product inedible just both lower the palatability and eye appeal of the beef and pork and can be confused with other more serious illness weather condition.

EQUIPMENT FOR THE MEAT-CUTTING OPERATION

• solid cutting table, preferably made of non-corrosive textile (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 be used.
• oil or water sharpening stone
• sharpening steel
• knives
  • boning - 20 cm straight
  • steak - 30 cm curved
• meat saw - paw or electric
• totes, bins and meat trucks (plastic or other not-corrosive material)
• wrapping table
• newspaper or plastic foil/bags for meat wrapping
• tool holder
• metal mask/safety gloves
• boning aprons/safety aprons
• hand wash-basin
• knife sterilizer

Beefiness Cut

Iv essential points when cut beef (or any other meat fauna carcass) are:

• Cut beyond the grain of meat when possible.
• Use sharp knives and saws for speed and adept workmanship.
• Proceed the cutting table orderly and accept a place for everything.
• Be make clean and germ-free in all operations.

There are dissimilar ways 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 unremarkably used for further processing, while higher-quality and thicker-fleshed carcasses are used as fresh meat in the form of steaks and roasts.

55. The beef carcass and its bones

Halving

Halving is washed immediately later the brute has been dressed and every effort should be made to saw the carcass into equal sides through the heart of the backbone.

Quartering

Quartering or ribbing downwards 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 concur the shape of the loin and to brand information technology easier to cut steaks.

56. The beefiness carcass and its cuts

Dividing between the 12th and thirteenth ribs splits the carcass almost in quarters, usually with slightly heavier forequarters. Make this cut straight and neat. Locate the verbal identify betwixt the ribs on the inside of the carcass and make the cut about 5 cm from the midline at the flank. The flank office should exist left attached until the quarter is set up to be carried to the cut table. Then saw the backbone, making the cut even with the incision that was fabricated with the knife to produce a smoothen and attractive appearances to the small end of the loin. Make this cut from the inside. The large muscle exposed when this cut is made is the "eye of beef" in which about of the quality characteristics of the meat tin be seen including colour, marbling, firmness and texture. High-quality beef will accept a vivid cherry-red colour, some intramuscular fat or marbling, be firm to the bear upon and fine in texture.

When the person carrying the meat has a firm grip on the forequarter, the pocket-size strip of flesh holding the quarters together should be cutting. With some practice and experience, i tin learn to deport a forequarter hands by holding below the shank and then that the full weight of the quarter is on the carrier'southward shoulder when it is cutting down. By taking a pace forward as the cut is being made, information technology is easier to accept the quarter drop with the right proportion of weight on the shoulder. The right forequarter should exist carried on the left shoulder and the left forequarter on the right shoulder. When placing the forequarter on the cutting tabular array, e'er have the within up.

Bone-in method

Past far the easiest fashion to merchandise meat is to accept some basic information relative to the bone and muscle structure of the carcass and to utilize an electrical saw to cut up the whole carcass. This is at present beingness washed to a big extent by meat packers who cut out what is usually 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 exist trimmed of some os and fat and then vacuum-packaged and shipped to a retail store. The vacuum-packaging provides an anaerobic atmosphere and the refrigerated shelf-life of the product may be extended as much as two or 3 months. The shop personnel need accept only the slightest knowledge of meat cutting. The fundamental 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 auction.

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 round. 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 commonly in greater demand and returns higher prices.

Forequarter . The first cut to make is between the fifth and sixth ribs counting from the cervix dorsum (Fig. 57). This cut is made parallel with the ribs and produces a cantankerous-cut chuck consisting of a square-cut chuck (also chosen chuck and bract), foreshank and brisket. Side by side 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 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 gyre, can exist used either every bit a pot roast or can be cured (corned) (Fig. 73).

Square-cutting chuck. This wholesale cut contains the first five ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are unremarkably made across the bottom or shank end 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 finish of the chuck or across the arm os volition be highly desirable. Blade cuts to be used as roasts should contain ii or three ribs and should be trimmed as for continuing rib roasts, although for convenience in carving all basic may be removed. The portions nearest the neck usually take more connective tissue and are recommended for simmering rather than for steaks and roasts.

57. Dividing a forequarter (lower part comprising foursquare-cut chuck, foreshank and brisket and upper part comprising rib and curt plate)	59. Foreshank cutting 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 candy. It is usually severed at a point 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.

Curt plate. The cut to divide the brusk plate from the rib is made eighteen–25 cm from the inside edge of and parallel with the chine or backbone (Fig. 62). This partitioning varies according to the thickness of the carcass. With a thick carcass, the cut may be made further downwards the ribs, and with a thin carcass nearer the spinal column.

The plate may be used for unlike purposes, only information technology is usually used for stews or further processing. Short ribs, which are suited for broiling, are also cut from the upper portion of the plate, usually almost five–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 can be left in and the plate sawn crosswise into minor pieces. The plate can also be boned and the meat used for basis meat or sausage products. Before cut the plate in any way, remove the tough membrane lining the inner portion beneath where the ribs join the breastbone.

Rib. The rib cut is made up of the rear seven ribs in the forequarter. This is the most valuable slice of meat from the forequarter considering it is the almost tender and has the least corporeality of bone. It has a large bundle of musculus fibre that runs parallel to the backbone.

There are several dissimilar ways to prepare the rib cut for cooking as a roast. It may also exist used for steaks (Fig. 64). It may be prepared every bit 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 then cut off with a saw. In making this cut, keep the knife as close to the os every bit possible to avoid removing the thin lining that surrounds the bundle of muscle fibre side by side to the bone. With the saw, cut across the ribs at intervals of about eight cm, just deep enough to cut through the ribs. Also remove the xanthous connective tissue or ligament found between the outer roofing and the layer of muscle.

The only deviation 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 cut may be folded and skewered to the heavy portion. This only makes a neater, more compact package.

Hindquarter . Place the hindquarter on the cut table with the inside of the carcass up because the outset cut made is to remove the kidney knob from the inside of the loin. (Nevertheless, loosening of meat cuts is besides possible from the hanging beef side or beef quarter.)

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

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

Flank. Remove the flank next by cutting into the scrotum or udder, following the circular musculus and cutting close plenty then little of the lean meat is taken from in front of the stifle joint. Continue cutting forth and below the outer portion of the line of the kidney fat, or in a direct line to exit 10 cm of the thirteenth rib in the flank. This cut may vary with the thickness of the carcass and is everyman 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 sparse strip on the lower side and then peeling off the membrane. A small slice of lean meat on the within of the end portion of the flank, weighing i.2–one.4 kg, is known as the flank steak (Fig. 67). This heavy parcel of muscle fibres is dry and if used for steak is frequently scored on both sides, marinated or sliced thin to brand information technology more tender and desirable as a steak. The entire defatted flank may be used for stew or ground beef or rolled effectually stuffing and pot-roasted.

Circular. The round and loin are divided at about the quaternary sacral joint in the spinal cavalcade to about parallel with the back end of the round, or to about 5 cm in front of the stifle joint (Fig. 68). The aim is to cutting the tip of the ball-and-socket bone in the hip joint, cutting off a slice about 2.five cm in diameter. The round includes the rump, round cushion (consisting of knuckle slice and inside round musculus or topside), outside round muscle (also called bottom round muscle or silverside) and hind shank.

Remove the rump by cutting merely below the exposed pelvic or aitchbone. The rump unremarkably has a big corporeality of os (Fig. 69). The most desirable piece of rump is cut from the upper portion and is equanimous of eye and lesser round muscles. The removal of bone and tying the rump ways that information technology requires less oven space and is easier to carve.

Round steak is cutting in comparatively thin slices from the full round after removal of the rump. The choicest round steaks are cut from the centre section.

The remaining portion is fabricated up of the hind shank and the slice called the heel of the round. The heel of circular is used every bit a pot roast and is removed past cutting close to the os and trigger-happy away as much meat as possible from the backside. The shank can exist sawn into pieces to be used for soup stock.

65. Removing the flank on the cutting table (sawing through 13th rib after cutting through soft parts)	67. Cutting 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 ordinarily completely sawn into steaks beginning at the large end. Sirloin steaks are cut first and the first 3 or four are known as wedge or round bone sirloin steaks. These are the least desirable pieces of the sirloin. The concluding sirloin is cutting where the hip-os is separated from the spinal column and the steak cut there is known as the hip-or pin-bone sirloin steak.

The minor portion of the loin known as the short loin is the source of Tbone steaks. This area contains the ii most tender muscles in the whole carcass, namely, the loin eye muscle above the os and the tenderloin muscle beneath the bone. T-bone steaks are cut to about x cm from the end of the brusque loin. This tip portion tin can either be used as a roast or be cutting into rib steaks. Rib steak from the short loin is identified past the piece of the thirteenth rib remaining on it (Fig. seventy).

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-blade commonly known every bit shoulder clod.

Muscle-boning method

One splendid approach to the cutting up of meat creature carcasses which is becoming more popular and utilized by large meat processors is the procedure commonly referred to as "muscle-boning". While this process is especially adaptable to large carcasses such equally beef, it can be successfully used on carcasses or cuts of any size. Musculus-boning is likewise popular among hunters who do not accept meat saws just who want to cut up a whole carcass with a knife while removing the bone that would otherwise make full valuable freezer space. Any animal carcass with a complete and thick layer of subcutaneous or comprehend fat would have to accept nigh of the fatty removed in order to expose the muscles. Once the fat is removed, a boning knife can be used to separate each large individual muscle or grouping of muscles. This is done along the seams of connective tissue that encases each muscle. In one case separated the musculus mass is then cut from the bone, thus the term "muscle-boning". The advantages of this procedure are numerous; however, the master reasons for using it are to obtain pocket-size-sized portions for sale or preparation; to permit each musculus or musculus combination to be treated or prepared according to its individual characteristics of size, tenderness, flavour or fibre orientation; and to remove much of the bone and fat that would otherwise have up packaging and storage space.

70. Loin cutting into steaks: left, sirloin steaks; heart, T-bone steaks; right, 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 bone-in method. Likewise, both the fore-and hindquarters are placed on the cutting table 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 equally 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 musculus. This is unremarkably cut out by following the connective tissue seams and produces a fairly big triangular-shaped cut correctly identified as boneless arm roast (Fig. 72). The balance of the foreshank can be sawn into soup bones or can exist separated into bone 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 equally ground meat.

Brisket. The ribs and sternum are lifted from the within of the brisket (Fig. 73) and the backlog fat is removed. The brisket tin can either be rolled and tied to be used as a pot roast or it tin 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 equally a pot roast; however, information technology is more than often cutting into cubes (Fig. 74) for stew or footing meat.

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

Rib. The rib is prepared past first sawing beyond the rib bones to facilitate the removal of both the backbone and the ribs with the knife (Figs 79 and 80). Another process oft used to bone out a rib is carefully with a sharp knife to loosen the small strip of meat institute between the ribs. The ribs are then loosened by cutting close to the bone and removed by striking with a blunt musical instrument. After 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 fashion makes for convenient carving and requires less cooking and storage space. Near 25 percent of the initial rib weight is lost when the basic are removed. The boneless rib may also exist sliced into boneless rib steaks (Fig. 81).

Plate. After 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 like to the trimming of the brisket.

Hindquarter . As a first stride, the kidney and accompanying fatty are removed from the hindquarter carefully with a knife then as not to cut into the tenderloin musculus. The hindquarter is then separated into flank, round and loin as described in the bone-in method.

79. Sawing across the rib basic	81. Cutting boneless rib steaks
80. Removing courage and rib bone from rib	82. Removing the pelvic bone

Flank. Remove the flank by cutting into the scrotum or udder, post-obit the round muscle and cut shut enough so that lilliputian lean meat is taken from the front of the stifle articulation. Go on cut along and below the outer portion of the line of the kidney fat in a straight line and saw through the thirteenth rib. Again 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 every bit described in the os-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 slice being separated from round	85. Silverside or bottom round muscle being separated from circular
84. Topside or within circular muscle being separated from circular	86. Hind shank

Muscle-boning the round means that the large muscle masses of the circular are separated from each other by following the natural connective tissue seams. In forepart of the stifle joint, the tip or knuckle piece is removed (Fig. 83), and so the topside or within round musculus (Fig. 84), and so 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 then be used equally 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 muscle group attached to it that tin be removed and utilized as a pot roast. This cut is sometimes referred to as the "duck" of beef (Fig. 86).

Loin. The tenderloin muscle is carefully cut from the inside of the loin (Fig. 87) and usually cut into individual steaks (Fig. 88). The residuum of the loin is then sawn just in front of the hip-bone 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 musculus that is known as boneless top loin (Fig. 90) is usually cutting into boneless pinnacle loin steaks (Fig. 91).

On-the-rail boning

This is a modification of the muscle-boning method. Typical for on-the-rails boning is the hanging position of the hindquarter or the entire beef side (Fig. 92) during the boning process. The removal of the dissimilar meat cuts from the hanging carcass is considerably facilitated. Beef cuts can easily be pulled downwards under their ain weight afterwards cutting them free along their natural connective tissue seams. Special hooks with handles used by the operators are an additional aid for the correct fixation of the cuts during boning (Fig. 92).

On-the-rail boning is the most hygienic way of meat cutting. Contagion by hands of operators, tools, cutting-boards, etc. is less than with other methods.

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

87. Cutting the tenderloin from the inside of the loin	xc. Boning the short loin
88. Tenderloin cut into individual steaks	91. Cutting boneless acme loin steaks
89. Removing the bone from the sirloin

When meat cuts are produced past muscle-boning it is often hard to identify them, primarily because traditionally the size and shape of the accompanying bone has been used every bit the major means of identification. Besides, the traditional shape of musculus in a cut of meat is oft determined because of its zipper to os. Many conventional cuts of meat combine muscles because of their association, size and proximity to bone or full 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 Cut

Halving is washed immediately after the beast has been dressed and every endeavour should be made to saw the carcass into equal sides through the heart of the courage. The side to exist cut should be laid on the cutting table with the within up (Figs 93, 94 and 95).

92. On-the-runway boning of entire beef side. Removing strip loin together with rump

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

Hind foot. The hind pes is removed past sawing through the hock joint at a correct bending to the long axis of the leg (Fig. 96).

Ham. The ham may be removed in several ways to make either long-cutting or short-cutting hams. One procedure (short-cut) is to locate the division betwixt the second and third (or the tertiary and fourth) sacral vertebrae and saw perpendicularly to the long centrality 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 by removal of the tail bone on one side and the flank on the other side. Commonly a skinned ham is produced past removal of iii-fourths of the skin and fatty 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 gild to obtain a long-cut ham the division is made between the terminal two (fifth and 6th) 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 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. Curt cutting 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 pes

The cutting procedure of the ham is every bit follows. Remove tail bone and aitch bone and cutting the rump off. Peel dorsum the rind and associated fatty to betrayal the topside muscle on the interior side of the leg. Separate the topside by following the natural seam betwixt it and the silverside (outside portion of leg) and thick flank (front end position of leg). The topside can then exist sliced into steaks. This produces betwixt v and six lean steaks depending on the thickness and weight required past the customer. The adjacent step is to remove the leg bone (femur). The thick flank (knuckle) is cut from the silverside by following the natural seam. Remove the kneecap (patella) and the internal fatty deposits earlier further preparation of the thick flank, e.thousand. for diced pork or steaks.

Forefoot. The forefoot is removed by sawing through the junction betwixt the foreshank and the forefoot bone at a right bending to the length of the foot. This pes contains some muscle and is therefore more desirable than the hind foot for nutrient.

Fore-cease. Considerable variation exists as to where the fore-end is removed. Generally one to three ribs are left on the pork fore-stop. Locate the division betwixt the third and fourth ribs from the head end and saw perpendicularly to the length of the courage. The fore-stop is trimmed of the hock which is cut off about halfway upward the leg and about ii-thirds of the skin and fat is removed from the barrel or top end. Additionally the neckbone (all cervical and three thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed by a direct cut parallel to the cutting that separates the fore-end from the side merely behind the site where the ear was removed (Fig. 101). The fore-end may be divided into ii cuts (spare-rib, as well called blade Boston, and mitt, as well called arm picnic) by sawing simply below the exposed lower finish of the blade-bone parallel to the top of the shoulder (Fig. 102). The spare-rib can be sliced into steaks or used equally a roast. It can hands exist fabricated into a boneless cut by removing the corner of the blade-bone.

Also this method some other ways of cutting and boning the pork foreend exist. In social club to obtain boneless cuts (shoulder and cervix-end) from the fore-stop the following technique is recommended. Seam the shoulder carefully from the residual of the side, leaving the rind and associated fat behind. Release the under-bract steak and remove the blade-bone (scapula) and the shoulder-bone (humerus). Separate the principal muscle block from the smaller group. The smaller group, later trimming the fat off, tin can be used for dicing. The primary shoulder block should be trimmed of excessive connective tissue. Information technology can be separated further into the blade and feather muscles and the main shoulder muscle. These can then 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 following segments of the courage is called the neck-end. The cervix-end is loosened from the backbone and after trimming off excessive rind, fat and any adhering ragged edges information technology can be cut into attractive steaks.

Lion. The middle or centre department of the pork side is divided into loin and abdomen by a straight cut from the border of the tenderloin musculus on the ham end through a point 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 and then that a complete fat comprehend about 0.5 cm thick remains. Starting along the backbone side at the shoulder terminate, cutting and lift the fatty over the bend of the loin muscles without cutting into the lean (Fig. 104). The loin tin can be roasted whole, cut into smaller roasts or cut into chops. Shoulder, rib, loin and sirloin chops are made from the loin. Chops for broiling or frying should be cutting ane.3–1.9 cm thick. Thicker chops may be made and a pocket cutting into them for stuffing (Fig. 105).

Belly. Separate the spare-ribs from the abdomen by cutting closely underneath the ribs beginning at the flank end (Fig. 106). Gear up the salary side from the belly by removing any sparse or ragged pieces of lean. Plough the belly over and remove the lower border with a straight cut simply inside of the teat line. Trim the flank edge of the belly to square the whole piece to prepare it for curing.

LAMB CUTTING

Method

This procedure as described may likewise be followed for the processing of deer, goats, sheep or other animal carcasses of similar size.

Cooling

All lamb carcasses should exist promptly chilled and kept at a depression temperature (-2° to 2°C) until cut and utilized. Exercise not permit lamb carcasses to freeze within a day afterward 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 split into halves afterwards dressing because they are not thick plenty in whatever location to create cooling problems. Brainstorm cutting the lamb carcass by removing the thin cuts, i.east. flank, breast and foreleg. Lay the carcass on the cutting table and marking 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). Next the carcass is turned over and the cervix removed either in thin slices to be braised or in one piece to be added to stew or to be boned and ground.

	106. Separating spare-ribs from the belly
103. Dividing the centre 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 can so be separated into four cardinal cuts, each with different characteristics. A cut betwixt the fifth and sixth rib removes the shoulder. Another cut between the twelfth and thirteenth (final) rib separates the rib from the loin. The loin and legs are separated just in front 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. Split the legs through the centre of the backbone (Fig. 112). Trim off the flank and cod or udder fatty. Use the saw and knife to remove the backbone from the leg. The leg may be further trimmed by cutting through the knee-articulation which is located about halfway between where the muscles of the shank stop and the muscles of the lower leg begin. Work the knife and cut through the joint (Fig. 113). Several sirloin chops may be cut from the loin cease of the leg. Legs may either exist prepared with the bone in or the basic completely removed and the leg rolled and tied.

108. The lamb carcass and its cuts

Loin. The loin is usually split through the centre of the backbone and chops are cut perpendicularly to the backbone (Fig. 114). Lamb chops are cut about 2.5 cm thick. Double or "English" chops are fabricated from a loin that has not been carve up. Remove the fell or connective tissue covering before cooking chops (Fig. 115).

Rib. The rib of lamb is prepared past sawing through the ribs on both sides of the backbone (Fig. 116). The main portion of the courage is then removed with a knife. Rib chops are hands fabricated by cutting between the ribs. Remove the vicious before cooking the chops. The breast portion may be 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, fabricated into chops, or boned and rolled into a roast. Arm chops should be fabricated first by cutting parallel to the surface where the foreleg and breast were removed. Blade chops are made past cutting between ribs and sawing through the blade- and backbones. To prepare a boneless shoulder, first remove the ribs and courage by cutting closely underneath the ribs, backbone and neck vertebrae. Next from the rear surface cutting along the inside of the blade-os to expose it and the armbone. Cut along the edges of the bones and remove them (Fig. 118). Roll the meat and tie it securely with make clean twine. The boneless shoulder may also be made into a pocket roast and stuffed with footing lamb or other dressing. The edges of the pocket roast are stitched together.

Shanks. Both the fore- and hind shanks when removed tin can 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 can be ground and used as i would prepare ground veal or beef.

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

Chilled meat is usually kept for the auction 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 meliorate able to maintain a lower temperature as they are less affected by draughts. Cabinets should exist stacked to maintain a good air flow around 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 breast portion

Do non store or display unwrapped cooked and raw meat together. Utilise carve up refrigerators, brandish cabinets etc. to avoid cantankerous-contamination. Raw-meat exudate on to cooked meat gives an explosive bacterial growth.

Unproblematic packaging of fresh meat with plastic foil has get very popular with the availability of suitable and cheap picture. The main objective of uncomplicated packaging is to provide hygienically protected portioned meat for self-service retail outlets. But the meat portions must also satisfy the customers' preference for brilliant red fresh meat. This colour is due to the pigment myoglobin loosely binding oxygen to form oxymyoglobin. For this colour to develop and be maintained, the wrapping moving picture must have a high-oxygen permeability. To avoid desiccation of the cut surface, the film should have a low-wet permeability. After a time the cut surface becomes more brown as a result of myoglobin bounden the oxygen more tightly to grade metmyoglobin. This may take upwardly to iii days depending on the temperature, the number of bacteria and other conditions.

Uncomplicated packaging for retail sale in self-service outlets usually involves placing the meat portion in a plastic tray and overwrapping with a clear plastic film (Fig. 120). Plastic trays are more hygienic than cardboard. The portions cut should exist based on local need and only a day's sales should exist cut at a time.

The main object of this type of uncomplicated packaging from a hygiene point of view is to reduce contamination from airborne micro-organisms. High standards of hygiene are required in the cut and packaging operations. On large pieces of meat the bacteria mainly colonize the outer surfaces. When meat is cut even with a clean knife they will be spread on to the freshly cut moist surface and multiply apace. This is not an statement for relaxing hygiene standards, rather information technology underlines the need not to add together to the bacterial load past farther contagion.

All surfaces and tools in the cutting and packaging room must be kept thoroughly clean. Packaging materials should be stored in aseptic atmospheric condition protected from dust and attack from insects or vermin. It is most of import that personnel involved in cutting and packaging pay particular attention to personal hygiene every bit they are the nearly probable source of food-poisoning pathogens which may survive better in the parcel surround 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 upwardly within the pack.

It is important to retard bacterial growth by maintaining a depression temperature during the display life of the packs. Overwrapping really increases the meat temperature as the layer of trapped air acts as an insulator. Heat generated by light warms the upper surface. Meat should exist thoroughly cooled before packaging to help maintain a low 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 exist packaged and overwrapped but the mincer must exist kept scrupulously clean and the packs kept well chilled (Fig. 121). Only pocket-sized quantities of mince should exist prepared at a time.

Cooked meats, which typically take much lower leaner counts than fresh, are more open up to assault from airborne micro-organisms as these will be faced with piddling competition. Packaging is therefore particularly beneficial in preventing this blazon of contamination for cooked meats.

Bacteria introduced during cutting and packaging face footling competition and may be of the food-poisoning type if personal hygiene is poor. If very high standards of hygiene cannot exist maintained then a pasteurizing treatment later on packaging will be necessary. Even this, even so, will not guarantee destroying Bacillus and Clostridium spp. if these take been introduced.

COOKING METHODS FOR DIFFERENT MEAT CUTS

Primarily because of natural tenderness or lack of tenderness, different cooking procedures are utilized to set up the various cuts of meat correctly. Tender cuts are best cooked with dry heat, as by 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 moisture, fat 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 decide accurately the degree of doneness of meat. Fourth dimension and temperature guides can be used to ascertain doneness, just 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 all-time results:

• Set the oven for broiling
• Identify thin cuts of meat on a rack at a altitude from the heat equal to two times the thickness of the cut plus 2.5 cm
• Bake steaks, chops or patties for approximately one-half the desired cooking fourth dimension earlier turning
• Flavor and serve at in one case.

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 fat or water
• Cook slowly over moderate heat, turning occasionally
• Pour off or remove fatty as it accumulates
• Chocolate-brown meat on both sides
• Avoid overcooking.

Roasting

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

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

  Meats are ordinarily cooked to degrees of doneness every bit follows:

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

Pan-frying

Pan-frying is normally recommended for tender cuts 2.v cm thick or less. For best results:

• Place meat in a hot frying-pan or on a griddle
• Fat may exist added
• Cook slowly over moderate oestrus, turning occasionally
• Allow fat to accumulate
• Brown meat on both sides
• Avoid overcooking.

Braising

This method is best used for less tender cuts such equally beef round or chuck steak, pot roast, stew or short ribs. For best results:

• Use a heavy pan
• If desired, brownish meat slowly on all sides with sufficient fat to keep meat from sticking
• Season with salt, pepper, herbs or spices
• Add a pocket-size 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 oftentimes called pot-roasting and with thin cuts may exist known equally Swissing.

Simmering

This method consists of cooking a small amount of meat with a large corporeality of water. For best results the container should be tightly covered and the meat cooked slowly below the humid point 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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