How to Divide Up a Whole Beef

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Meat cutting and utilization of meat cuts

VARIATIONS IN THE SENSORIC QUALITY OF MEAT

Large differences exist in the tenderness, juiciness and flavour of the various meat animal carcasses because of convenance, age, feeding and direction. Within each brute carcasses and associated with the different muscles there are variations in tenderness that dictate how unlike cuts of meat should be prepared to yield the most palatable foods. Considering of these differences in tenderness, juiciness and flavour, each meat cutting should be merchandised co-ordinate to its availability and palatability characteristics. Consequently, dissimilar prices should be charged for unlike cuts from the various meat animals then that consumers have choices. The tenderloin of beefiness is a relatively small cut and therefore of express quantity but it is extremely tender and requires a minimum of cooking. Generally information technology is high-priced considering of its high quality and consumer demand for a cut that is easy to prepare and serve. Roasts from the chuck or shoulder of beef are less tender than the tenderloin; all the same, when properly prepared by pot-roasting, they too will be tender, juicy, flavourful and will provide proficient nutritional value. Because in that location are more kilograms of chuck roast on any ane beef carcass and because they crave more time and try to melt correctly, chuck roasts do not and should not demand the same high price per kilogram as tenderloin.

Throughout the world, countries accept varied natural resources and capabilities for producing livestock and different methods must be used to apply all meat products correctly and completely whether they are cut from cattle, goats, sheep, swine, deer or other animals and whether they come from the tender or less tender parts of those animals. In order to get the maximum eating satisfaction and too the maximum nutritional value, each cut must be matched with the correct cooking procedure. Loin cuts which are more often than not tender should be prepared by broiling or other dry-estrus methods while cuts with considerable bone and connective tissue from the shanks should be either braised or simmered for stews and soups.

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

	Beef	Pork	Lamb
Average live animal weight (kg)	454–544	95–104	45
Historic period (months)	36	6	8–12
Dressing percentage (carcass/live weight)	lx	70	l
Carcass weight (kg)	272–318	68–73	23
Carcass composition (%)
Lean	52	50	55
Fat	32	32	28
Bone	xvi	xviii	17

More often than not, meat animals should be maintained in an surroundings that permits optimum growth and evolution. Animals gaining weight rapidly are normally in good condition and the meat derived from their carcasses volition be fatter, juicier and richer in flavour. Additionally, the amount of meat in proportion to hide, bone and offal will be 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. Erstwhile cows produce highly acceptable beef if properly fattened and processed. Depending on the calf and the feeding regime, calves are best slaughtered between three and sixteen weeks of age. Hogs may be killed any time after they reach vi weeks of age, but for the most profitable pork production may need to be fed for five to ten months. Sheep and goats may be killed anytime later on six weeks, simply the more than desirable age is from six to 12 months.

All meat animal carcasses are composed of muscle, fat, bone and connective tissue. The chief edible and nutritive portion is the muscle or lean meat. The muscle is seldom consumed without some of the attached fat and connective tissue. The carcass limerick of animals slaughtered afterward usual fattening periods is shown in Table three. Information technology can exist noted that the carcass composition varies picayune betwixt species and is some what dependent on the fatness of the animal at slaughter.

The lean of each meat brute carcass consists of well-nigh 300 individual and different muscles of which but nigh 25 can exist separated out and utilized equally unmarried muscle or muscle combinations. The separated muscles are not yet. They vary widely in palatability (tenderness, juiciness, flavour) depending on the maturity or age of the animal and the body location from which they were taken.

Generally, muscles of locomotion found in the extremities or legs are less tender and more than flavourful than muscles that simply support the animal such as those found forth the dorsum. The latter are usually more tender and less flavourful. Other factors may influence palatability simply 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 conditions volition change the colour 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 ruddy fat probably means that the animal had a fever or was extremely excited prior to slaughter. The colour of the muscle tissues for normal product should be:

Meat	Colour
Beef	Bright ruby cherry
Goat meat	Lite pinkish to red
Lamb	Light pink to red
Pork	Greyish pink
Veal	Calorie-free pink to ruddy
Venison	Dark red

Almost ever tissues from older animals are darker in color. At times the fat on some carcasses from immature animals will be dark yellow considering of the brood which lacks the ability to catechumen yellow carotene to colourless vitamin A and/or because the animals take consumed large amounts of dark-green fodder. Information technology is not uncommon for aged ruminant animals to accept carcasses with yellowish fat.

At times animals will suffer from stress prior to slaughter and signs of their reaction will be evident in the carcass. Stressed cattle frequently produce nighttime cutters in which the muscle is not the normal bright blood-red crimson just rather is dark crimson and mucilaginous. 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 h2o. None of these atmospheric condition produced past ante-mortem stress renders the production inedible but both lower the palatability and centre appeal of the beef and pork and can be confused with other more serious disease weather condition.

EQUIPMENT FOR THE MEAT-Cut OPERATION

• solid cutting table, preferably made of non-corrosive material (stainless steel, aluminium or galvanized material) with hard plastic pinnacle. If wood has to be used instead of plastic only tight wooden tops/cutters should be used.
• oil or h2o sharpening rock
• sharpening steel
• knives
  • boning - twenty cm straight
  • steak - 30 cm curved
• meat saw - paw or electric
• totes, bins and meat trucks (plastic or other non-corrosive material)
• wrapping table
• paper or plastic foil/bags for meat wrapping
• tool holder
• metallic mask/safety gloves
• boning aprons/prophylactic aprons
• hand wash-basin
• pocketknife sterilizer

BEEF CUTTING

Four essential points when cutting beef (or any other meat brute carcass) are:

• Cutting across the grain of meat when possible.
• Utilize precipitous knives and saws for speed and skilful workmanship.
• Keep the cutting table orderly and have a place for everything.
• Exist make clean and sanitary in all operations.

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

55. The beef carcass and its bones

Halving

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

Quartering

Quartering or ribbing downwards is the division of a side of beef between the 12th and thirteenth ribs into fore-and hindquarters. One rib is usually left on the hindquarter to concord the shape of the loin and to get in easier to cut steaks.

56. The beef carcass and its cuts

Dividing betwixt the twelfth and thirteenth ribs splits the carcass almost in quarters, commonly with slightly heavier forequarters. Make this cutting straight and groovy. Locate the exact place between the ribs on the inside of the carcass and make the cut about 5 cm from the midline at the flank. The flank part should be left attached until the quarter is ready to be carried to the cutting table. Then saw the backbone, making the cut even with the incision that was made with the knife to produce a smoothen and bonny appearances to the pocket-sized stop of the loin. Brand this cut from the within. The large muscle exposed when this cut is made is the "eye of beef" in which most of the quality characteristics of the meat can be seen including color, marbling, firmness and texture. High-quality beef will accept a vivid ruby-red-ruddy colour, some intramuscular fat or marbling, be firm to the touch and fine in texture.

When the person conveying the meat has a firm grip on the forequarter, the small strip of flesh holding the quarters together should be cut. With some practice and experience, one can acquire to carry a forequarter easily by holding below the shank then that the full weight of the quarter is on the carrier'south shoulder when it is cut down. By taking a stride forward every bit the cutting is being made, it is easier to have the quarter drop with the correct proportion of weight on the shoulder. The right forequarter should exist carried on the left shoulder and the left forequarter on the correct shoulder. When placing the forequarter on the cutting tabular array, always accept the inside up.

Bone-in method

By far the easiest way to merchandise meat is to have some bones information relative to the bone and muscle structure of the carcass and to apply an electric saw to cut upwards the whole carcass. This is now beingness washed to a large extent by meat packers who cut out what is ordinarily referred to as a wholesale or primal cut such as a whole chuck (shoulder), rib, loin or circular of beefiness. The cut may or may not be 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 production may be extended as much as two or three months. The store personnel need take but the slightest noesis of meat cutting. The primal is positioned correctly and run beyond the saw in a prescribed fashion, the saw dust is scraped off, and the consumer-sized cut packaged for retail sale.

Mutual wholesale or primal cuts of beef from the forequarter are the square-cut chuck, shank, brisket, plate and rib, and from the hindquarter the flank, loin and 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 need and returns higher prices.

Forequarter . The beginning cut to brand is betwixt the 5th and 6th ribs counting from the neck back (Fig. 57). This cut is made parallel with the ribs and produces a cross-cut chuck consisting of a square-cut chuck (also called chuck and blade), foreshank and brisket. Side by side the foreshank and brisket are removed by cutting through the beginning sternal cartilage (the commencement soft segment of the breastbone), and making the cutting nearly parallel with the backbone of the carcass (Figs 58 and 71).

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

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

Foursquare-cut chuck. This wholesale cutting contains the first v ribs of the forequarter and may exist sawn into steaks or roasts. Several cuts are usually made across the lesser or shank cease of the chuck resulting in arm steaks or roasts (Fig. 60). The chuck is then 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 cutting from the rib end of the chuck or across the arm bone will be highly desirable. Bract cuts to be used as roasts should contain two or three ribs and should exist trimmed equally for standing rib roasts, although for convenience in carving all bones may be removed. The portions nearest the neck usually have more connective tissue and are recommended for simmering rather than for steaks and roasts.

57. Dividing a forequarter (lower function comprising foursquare-cut chuck, foreshank and brisket and upper part comprising rib and brusk plate)	59. Foreshank cut into small-scale pieces
58. Removing foreshank and brisket (left) from square-cut chuck	60. Arm steaks
	61. Blade steaks

But the cervix remains to be candy. It is usually severed at a indicate where information technology enlarges to see the shoulder. The neck contains a large corporeality of bone and connective tissue and is generally used for simmering, corning or grinding. All bloody portions should be trimmed off before other cutting is done.

Short plate. The cutting to divide the short plate from the rib is made 18–25 cm from the inside edge of and parallel with the chine or backbone (Fig. 62). This division varies co-ordinate to the thickness of the carcass. With a thick carcass, the cut may be made further down the ribs, and with a thin carcass nearer the spinal column.

The plate may be used for dissimilar purposes, just information technology is commonly used for stews or further processing. Curt ribs, which are suited for broiling, are also cut from the upper portion of the plate, usually about 5–8 cm in length (Fig. 63). If the plate is to be used for corning, all of the ribs should exist removed. If used for stews, the ribs can be left in and the plate sawn crosswise into pocket-sized pieces. The plate can also be boned and the meat used for ground meat or sausage products. Before cutting the plate in any way, remove the tough membrane lining the inner portion below where the ribs join the breastbone.

Rib. The rib cutting is made up of the rear seven ribs in the forequarter. This is the most valuable slice of meat from the forequarter because it is the most tender and has the least amount of bone. Information technology has a large bundle of muscle fibre that runs parallel to the courage.

There are several different means to prepare the rib cut for cooking as a roast. It may also exist used for steaks (Fig. 64). It may be prepared as a bonein, folded or rolled roast. If prepared as a bone-in roast, the superior spinous processes of the vertebrae or featherbones are loosened from the meat and and then cut off with a saw. In making this cut, keep the knife as close to the bone every bit possible to avoid removing the sparse lining that surrounds the packet of muscle fibre next to the bone. With the saw, cut beyond the ribs at intervals of about eight cm, simply deep plenty to cut through the ribs. Also remove the yellow connective tissue or ligament plant between the outer covering and the layer of musculus.

The only difference between bone-in and a folded rib roast is that a pocket-size five-cm piece of rib is removed and then that the sparse end of the cut may be folded and skewered to the heavy portion. This but makes a neater, more compact parcel.

Hindquarter . Place the hindquarter on the cutting table with the inside of the carcass upwardly considering the commencement cut made is to remove the kidney knob from the inside of the loin. (However, loosening of meat cuts is too possible from the hanging beef side or beef quarter.)

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

Kidney knob. Begin removing the kidney fat at the lower end and loosen information technology with a knife where it is fastened to the loin, leaving a thin covering on the inside of the loin and being careful non to cut into the tenderloin muscle.

Flank. Remove the flank next by cutting into the scrotum or udder, post-obit the circular musculus and cutting close plenty and so 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 straight line to get out 10 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 within of the flank must exist removed by cutting off a sparse strip on the lower side and then peeling off the membrane. A small-scale piece of lean meat on the inside of the cease portion of the flank, weighing 1.2–1.4 kg, is known every bit the flank steak (Fig. 67). This heavy bundle of muscle fibres is dry and if used for steak is often scored on both sides, marinated or sliced thin to brand information technology more than tender and desirable as a steak. The entire defatted flank may be used for stew or ground 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 most parallel with the dorsum end of the circular, or to about v cm in front of the stifle joint (Fig. 68). The aim is to cutting the tip of the brawl-and-socket bone in the hip joint, cutting off a piece about 2.five cm in diameter. The circular includes the rump, round absorber (consisting of knuckle slice and inside round muscle or topside), exterior round muscle (also called lesser circular muscle or silverside) and hind shank.

Remove the rump by cutting just below the exposed pelvic or aitchbone. The rump usually has a big amount of bone (Fig. 69). The most desirable piece of rump is cut from the upper portion and is composed of eye and bottom 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 cut in comparatively thin slices from the full circular after removal of the rump. The choicest round steaks are cut from the centre section.

The remaining portion is made upward of the hind shank and the slice chosen the heel of the round. The heel of round is used every bit a pot roast and is removed by cutting close to the bone and violent away as much meat as possible from the backside. The shank tin can be sawn into pieces to be used for soup stock.

65. Removing the flank on the cutting table (sawing through 13th rib afterward cutting through soft parts)	67. Cutting off the flank steak
66. Removing the flank (hanging position)	68. Separating the round 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 beginning 3 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 cavalcade and the steak cut in that location is known as the hip-or pin-bone sirloin steak.

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

When beef is to be cured and dried, pieces should be taken from either the chuck or the circular. If the circular is used, remove the rump and follow the process for muscle boning. If taken from the chuck, use the heavy muscle lying over the exterior of the shoulder-blade commonly known as shoulder clod.

Muscle-boning method

One fantabulous approach to the cutting up of meat creature carcasses which is becoming more than popular and utilized by large meat processors is the procedure commonly referred to as "muscle-boning". While this procedure is especially adjustable to big carcasses such as beef, it tin can be successfully used on carcasses or cuts of any size. Muscle-boning is also popular amid hunters who practise non accept meat saws but who want to cut up a whole carcass with a pocketknife while removing the bone that would otherwise fill valuable freezer space. Any animal carcass with a consummate and thick layer of subcutaneous or embrace fat would take to take most of the fat removed in guild to expose the muscles. Once the fat is removed, a boning knife can exist used to separate each big private muscle or group of muscles. This is done forth the seams of connective tissue that encases each muscle. Once separated the muscle mass is then cut from the os, thus the term "muscle-boning". The advantages of this procedure are numerous; however, the principal reasons for using it are to obtain small-sized portions for sale or preparation; to permit each musculus or muscle combination to be treated or prepared according to its individual characteristics of size, tenderness, flavor or fibre orientation; and to remove much of the bone and fatty that would otherwise have up packaging and storage infinite.

lxx. Loin cut into steaks: left, sirloin steaks; eye, T-bone steaks; right, rib steaks

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

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

Foreshank. The foreshank has attached to it, behind the elbow joint, a relatively large, thick slice of musculus. This is commonly cutting out by following the connective tissue seams and produces a fairly large triangular-shaped cut correctly identified as boneless arm roast (Fig. 72). The remainder of the foreshank can exist sawn into soup basic or can exist separated into bone and soft tissue with a knife. The soft tissue is composed of muscle, fat and a big amount of connective tissue which is best utilized as basis meat.

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

Foursquare-cut chuck. The neck is sawn from the chuck and trimmed of bone, fat and the large prescapular lymph gland. The boneless cervix tin be utilized as a pot roast; still, it is more often cutting into cubes (Fig. 74) for stew or ground 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, xanthous connective tissue or elastin is removed from the top of the cut. With a pocketknife the thick portion is then separated into outside and within portions past post-obit the inside or polish side of the blade-bone (Fig. 76) which is then lifted from the exterior piece forth with what remains of the arm bone. The inside portion which contains some of the rib heart musculus is often rolled and tied to be used as a pot roast (Fig. 77). There is a office of the exterior chuck, a muscle that somewhat resembles the tenderloin musculus in size and shape but not in tenderness, which is often cut into steaks known every bit chuck fillets (Fig. 78).

Rib. The rib is prepared past first sawing across the rib bones to facilitate the removal of both the courage and the ribs with the pocketknife (Figs 79 and eighty). Another procedure often used to os out a rib is advisedly with a sharp knife to loosen the pocket-size strip of meat found between the ribs. The ribs are then loosened by cutting close to the bone and removed by striking with a edgeless instrument. After removing all bones and the heavy yellow connective tissue, the meat may exist rolled into a tight package with the thin portion on the outside and tied tightly. Preparing ribs in this way makes for user-friendly etching 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 also be sliced into boneless rib steaks (Fig. 81).

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

Hindquarter . As a get-go step, the kidney and accompanying fat are removed from the hindquarter carefully with a pocketknife so as non to cut into the tenderloin muscle. The hindquarter is and then separated into flank, round and loin every bit described in the bone-in method.

79. Sawing beyond the rib bones	81. Cutting boneless rib steaks
80. Removing courage and rib bone from rib	82. Removing the pelvic os

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

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

83. Tip or knuckle piece existence separated from round	85. Silverside or bottom round musculus being separated from round
84. Topside or inside round musculus being separated from round	86. Hind shank

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

Hind shank. The hind shank, somewhat like the foreshank, has a large muscle grouping attached to information technology that tin can be removed and utilized as a pot roast. This cutting 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 normally cut into individual steaks (Fig. 88). The remainder of the loin is then sawn simply in front of the hip-bone into the brusk loin and sirloin sections. The bone is removed from the sirloin which is a somewhat complicated procedure because the pelvic bone is fused with the backbone (Fig. 89). The short loin is boned and the muscle that is known every bit boneless height loin (Fig. 90) is usually cut into boneless top loin steaks (Fig. 91).

On-the-rail boning

This is a modification of the musculus-boning method. Typical for on-the-runway boning is the hanging position of the hindquarter or the entire beef side (Fig. 92) during the boning procedure. The removal of the dissimilar meat cuts from the hanging carcass is considerably facilitated. Beef cuts tin can hands be pulled down under their ain weight after cut them gratis along their natural connective tissue seams. Special hooks with handles used by the operators are an boosted assistance for the right fixation of the cuts during boning (Fig. 92).

On-the-rails boning is the near hygienic style of meat cutting. Contamination past 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 equally usual.

87. Cutting the tenderloin from the within of the loin	90. Boning the brusk loin
88. Tenderloin cutting into individual steaks	91. Cutting boneless top loin steaks
89. Removing the bone from the sirloin

When meat cuts are produced past muscle-boning it is often difficult to identify them, primarily considering traditionally the size and shape of the accompanying bone has been used as the major means of identification. As well, the traditional shape of musculus in a cut of meat is often determined because of its attachment to bone. Many conventional cuts of meat combine muscles because of their association, size and proximity to os or general location. The bones 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 blazon of merchandising.

PORK Cutting

Halving is done immediately later on the fauna has been dressed and every endeavor should exist made to saw the carcass into equal sides through the centre of the courage. The side to be cut should be laid on the cutting tabular array with the inside upwardly (Figs 93, 94 and 95).

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

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

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

Ham. The ham may exist removed in several ways to make either long-cut or short-cut hams. I procedure (short-cut) is to locate the partitioning between the second and third (or the third and fourth) sacral vertebrae and saw perpendicularly to the long axis of the ham (Fig. 97). After the os has been severed with the saw, the knife is used to complete 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. Ordinarily a skinned ham is produced past removal of three-fourths of the peel and fatty from the rump end (Fig. 98). For the production of special cured dried hams the skin is left on (Fig. 99).

93. The pork carcass and its basic

In order to obtain a long-cut ham the division is made between the terminal two (fifth and sixth) lumbar vertebrae. The long cut is composed of a rump or doormat portion and a leg portion comprising centre section and shank portion. Present more processors are removing the bones thus fabricating a boneless rump (chump) and a boneless ham. The ham is usually merchandised in smaller portions (topside, silverside, thick flank, shank).

94. The pork carcass and its cuts

95. Pork carcass split into left and correct side	97. Short cut of ham
	98. Removing pare and fat from the rump cease of the ham
96. Severing the hind foot
	99. Pork leg cut into ham, shank and foot

The cutting procedure of the ham is as follows. Remove tail bone and aitch bone and cut the rump off. Peel back the rind and associated fatty to expose the topside muscle on the interior side of the leg. Separate the topside by following the natural seam between it and the silverside (outside portion of leg) and thick flank (front position of leg). The topside can so be sliced into steaks. This produces between v and six lean steaks depending on the thickness and weight required by the customer. The adjacent stride is to remove the leg bone (femur). The thick flank (knuckle) is cut from the silverside by post-obit the natural seam. Remove the kneecap (patella) and the internal fat deposits before farther preparation of the thick flank, e.g. for diced pork or steaks.

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

Fore-end. Considerable variation exists as to where the fore-terminate is removed. Generally one to three ribs are left on the pork fore-terminate. Locate the partitioning between the third and fourth ribs from the head end and saw perpendicularly to the length of the backbone. The fore-end is trimmed of the hock which is cutting off about halfway up the leg and virtually 2-thirds of the peel and fat is removed from the barrel or peak end. Additionally the neckbone (all cervical and three thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed past a straight cutting parallel to the cut that separates the fore-end from the side simply behind the site where the ear was removed (Fig. 101). The fore-end may be divided into two cuts (spare-rib, as well called blade Boston, and hand, as well called arm picnic) by sawing just below the exposed lower end of the blade-os parallel to the elevation of the shoulder (Fig. 102). The spare-rib tin be sliced into steaks or used as a roast. Information technology can easily be made into a boneless cut past removing the corner of the blade-bone.

Besides this method some other ways of cut and boning the pork foreend exist. In order to obtain boneless cuts (shoulder and cervix-end) from the fore-finish the following technique is recommended. Seam the shoulder carefully from the balance of the side, leaving the rind and associated fat behind. Release the under-blade steak and remove the blade-bone (scapula) and the shoulder-bone (humerus). Separate the main muscle cake from the smaller grouping. The smaller group, afterward trimming the fat off, tin can be used for dicing. The main shoulder block should be trimmed of excessive connective tissue. It can be separated further into the bract and feather muscles and the main shoulder muscle. These tin can and so be sliced into a number of boneless steaks. The group of muscles on either side of the spinous processes of the neckbone and the ii or three post-obit segments of the backbone is called the neck-end. The neck-end is loosened from the backbone and after trimming off excessive rind, fat and any adhering ragged edges it can be cutting into attractive steaks.

Lion. The middle or centre section of the pork side is divided into loin and belly past a directly cut from the edge of the tenderloin muscle on the ham stop through a point on the front rib tight against the protruding edge of the dissever backbone (Fig. 103). The fatty back (skin and excess fat) is removed from the loin so that a consummate fat cover about 0.5 cm thick remains. Starting along the courage side at the shoulder finish, cut and elevator the fat over the curve of the loin muscles without cut into the lean (Fig. 104). The loin can be roasted whole, cutting 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 cut one.3–1.nine 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 past cutting closely underneath the ribs beginning at the flank finish (Fig. 106). Set the salary side from the belly past removing any thin or ragged pieces of lean. Plow the belly over and remove the lower edge with a directly cut just inside of the teat line. Trim the flank edge of the abdomen to square the whole piece to prepare it for curing.

LAMB Cutting

Method

This procedure as described may also exist followed for the processing of deer, goats, sheep or other animal carcasses of like size.

Cooling

All lamb carcasses should be promptly chilled and kept at a depression temperature (-ii° to 2°C) until cutting and utilized. Do not permit lamb carcasses to freeze inside a day after slaughter or the meat may toughen. Lamb carcasses can be cutting into retail cuts later on they have been chilled for 24 to 48 hours.

Carcass

Lamb carcasses are generally not split up into halves after dressing considering they are not thick enough in whatever location to create cooling problems. Begin cut the lamb carcass by removing the thin cuts, i.eastward. flank, breast and foreleg. Lay the carcass on the cutting table and mark one side from the cod or udder fat in forepart of the hind leg to the elbow joint (Figs 107, 108 and 109). After removing the sparse 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 exist boned and footing.

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

The trimmed carcass can so be separated into four key cuts, each with dissimilar characteristics. A cut betwixt the fifth and sixth rib removes the shoulder. Some other cutting betwixt the 12th and thirteenth (last) rib separates the rib from the loin. The loin and legs are separated just in forepart of the hip bones by cutting through the dorsum 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. Employ the saw and knife to remove the backbone from the leg. The leg may be farther trimmed by cut through the knee-joint which is located most halfway between where the muscles of the shank end and the muscles of the lower leg brainstorm. Piece of work the pocketknife and cutting through the joint (Fig. 113). Several sirloin chops may be cut from the loin cease 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 commonly split through the center of the courage and chops are cut perpendicularly to the backbone (Fig. 114). Lamb chops are cutting nearly 2.5 cm thick. Double or "English" chops are made from a loin that has non been split. Remove the fell or connective tissue covering earlier 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 and so removed with a knife. Rib chops are hands made by cutting betwixt the ribs. Remove the fell before cooking the chops. The chest portion may be barbecued in one slice or made into riblets by cut between the ribs (Fig. 117).

Shoulder. Subsequently splitting through the courage, the shoulder may be roasted as is, made into chops, or boned and rolled into a roast. Arm chops should be fabricated beginning by cut parallel to the surface where the foreleg and chest were removed. Blade chops are fabricated past cutting between ribs and sawing through the bract- and backbones. To set up a boneless shoulder, first remove the ribs and backbone by cut closely underneath the ribs, backbone and neck vertebrae. Next from the rear surface cut 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). Scroll the meat and tie it deeply 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 can be barbecued, cut 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 exist ground and used as i would prepare basis veal or beef.

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

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

114. Cut chops from the loin	116. Splitting the rib forth the backbone
115. Removing the connective tissue roofing the loin	117. Rib chops and breast portion

Practise non store or brandish unwrapped cooked and raw meat together. Use split refrigerators, brandish cabinets etc. to avoid cantankerous-contagion. 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 inexpensive film. The main objective of simple packaging is to provide hygienically protected portioned meat for self-service retail outlets. But the meat portions must likewise satisfy the customers' preference for bright red fresh meat. This colour is due to the pigment myoglobin loosely bounden oxygen to form oxymyoglobin. For this colour to develop and be maintained, the wrapping movie must accept a high-oxygen permeability. To avert desiccation of the cut surface, the film should have a low-moisture permeability. After a time the cut surface becomes more brown equally a result of myoglobin binding the oxygen more tightly to class metmyoglobin. This may take up to 3 days depending on the temperature, the number of bacteria and other conditions.

Elementary 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 than hygienic than cardboard. The portions cut should be based on local demand and only a day'south sales should be cut at a time.

The primary 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 cutting and packaging operations. On large pieces of meat the bacteria mainly colonize the outer surfaces. When meat is cutting even with a make clean knife they volition be spread on to the freshly cut moist surface and multiply speedily. This is not an argument for relaxing hygiene standards, rather it underlines the need not to add to the bacterial load past further contamination.

All surfaces and tools in the cut and packaging room must be kept thoroughly clean. Packaging materials should be stored in hygienic weather protected from grit and attack 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 nigh likely source of nutrient-poisoning pathogens which may survive better in the package environs than on unpackaged meat. This is in part due to the packaging preventing surface desiccation. The moist surface favours bacterial growth as does the loftier relative humidity that builds up within the pack.

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

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

Cooked meats, which typically have much lower bacteria counts than fresh, are more open to assault from airborne micro-organisms as these will be faced with fiddling contest. Packaging is therefore especially beneficial in preventing this type of contamination for cooked meats.

Bacteria introduced during cut and packaging face little competition and may exist of the food-poisoning type if personal hygiene is poor. If very high standards of hygiene cannot exist maintained so a pasteurizing treatment after packaging volition exist necessary. Fifty-fifty this, notwithstanding, will not guarantee destroying Bacillus and Clostridium spp. if these have been introduced.

COOKING METHODS FOR Dissimilar MEAT CUTS

Primarily considering of natural tenderness or lack of tenderness, different cooking procedures are utilized to prepare the various cuts of meat correctly. Tender cuts are best cooked with dry oestrus, 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 control is important in meat cookery. Meat loses moisture, fat and other substances such as soluble proteins during cooking. Cooking losses can be minimized past 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 exist used to determine accurately the degree of doneness of meat. Time and temperature guides can exist used to define doneness, but cooking time is afflicted past fat, os and wet content and the shape and size of the cutting. The basic types of meat cookery follow.

Broiling

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

• Set the oven for broiling
• Place thin cuts of meat on a rack at a distance from the rut equal to two 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 in one case.

Pan-broiling

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

• Identify meat in a hot frying-pan or on a griddle
• Do not add fat or water
• Melt slowly over moderate heat, turning occasionally
• Pour off or remove fat as it accumulates
• Brown meat on both sides
• Avoid overcooking.

Roasting

Roasting is recommended for large, tender cuts. Some beef cuts suitable for roasting are rib and superlative sirloin roasts. For all-time results:

• Flavor with common salt and pepper as desired
• Place the meat, fat side up, on a rack in an open shallow roasting-pan
• Insert a meat thermometer so that the bulb is in the center of the largest musculus without touching os.
• Add no water and do non encompass
• Roast at oven temperature of 176°C to desired internal temperature.

  Meats are usually cooked to degrees of doneness as follows:

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

Pan-frying

Pan-frying is usually recommended for tender cuts 2.5 cm thick or less. For best results:

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

Braising

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

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

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

Simmering

This method consists of cooking a modest amount of meat with a large amount of h2o. For all-time results the container should be tightly covered and the meat cooked slowly below the boiling 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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