Why Is Homorphodite Beef Easy to Cut?

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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 season of the various meat fauna carcasses considering of breeding, age, feeding and management. Within each animal carcasses and associated with the different muscles at that place are variations in tenderness that dictate how different cuts of meat should be prepared to yield the near palatable foods. Because of these differences in tenderness, juiciness and flavour, each meat cutting should be merchandised co-ordinate to its availability and palatability characteristics. Consequently, different prices should be charged for different cuts from the various meat animals so that consumers accept choices. The tenderloin of beef is a relatively small cut and therefore of express quantity merely it is extremely tender and requires a minimum of cooking. By and large information technology is high-priced considering of its high quality and consumer demand for a cut that is piece of cake to prepare and serve. Roasts from the chuck or shoulder of beef are less tender than the tenderloin; however, when properly prepared by pot-roasting, they too volition be tender, juicy, flavourful and volition provide skilful nutritional value. Because there are more kilograms of chuck roast on any ane beefiness carcass and because they crave more time and endeavor to cook correctly, chuck roasts practice not and should not demand the same loftier price per kilogram equally tenderloin.

Throughout the globe, countries have varied natural resources and capabilities for producing livestock and different methods must be used to employ 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 go 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 be prepared past broiling or other dry-heat methods while cuts with considerable bone and connective tissue from the shanks should be either braised or simmered for stews and soups.

Table iii
Comparative differences in various compositional aspects of marketweight beefiness, pork and lamb

	Beef	Pork	Lamb
Average live animal weight (kg)	454–544	95–104	45
Historic period (months)	36	six	8–12
Dressing percentage (carcass/live weight)	60	70	50
Carcass weight (kg)	272–318	68–73	23
Carcass composition (%)
Lean	52	50	55
Fat	32	32	28
Bone	sixteen	18	17

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

The historic period to slaughter animals varies depending on many things. The highest quality beef comes from animals that are under 36 months of age. Old 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 xvi weeks of age. Hogs may be killed any time after they attain six weeks of age, simply for the almost assisting pork production may need to be fed for five to 10 months. Sheep and goats may be killed someday after six weeks, but the more than desirable historic period is from six to 12 months.

All meat animal carcasses are composed of muscle, fatty, os and connective tissue. The principal edible and nutritive portion is the muscle or lean meat. The muscle is seldom consumed without some of the attached fat and connective tissue. The carcass composition of animals slaughtered later usual fattening periods is shown in Table iii. It tin be noted that the carcass composition varies petty between species and is some what dependent on the fatness of the animal at slaughter.

The lean of each meat animal carcass consists of about 300 individual and unlike muscles of which just virtually 25 can exist separated out and utilized equally single muscle or muscle combinations. The separated muscles are not all the same. They vary widely in palatability (tenderness, juiciness, flavor) depending on the maturity or historic period of the animal and the body location from which they were taken.

By and large, muscles of locomotion found in the extremities or legs are less tender and more flavourful than muscles that but support the beast such every bit those found along the back. The latter are usually more tender and less flavourful. Other factors may influence palatability but maturity and body location are probably the nigh important.

Colours of the lean and fat are important characteristics of a normal, wholesome products. Most diseased or unnatural weather condition will change the colour from what is considered normal for the species. Generally the colour of the fatty will be from pure white to a flossy yellow for all animals. Pink or red fatty 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-red red
Caprine animal meat	Calorie-free pinkish to scarlet
Lamb	Lite pinkish to crimson
Pork	Greyish pink
Veal	Light pink to red
Venison	Dark red

Almost always tissues from older animals are darker in colour. At times the fat on some carcasses from young animals will be nighttime yellowish because of the brood which lacks the ability to convert yellow carotene to colourless vitamin A and/or considering the animals accept consumed large amounts of green forage. It is non uncommon for anile ruminant animals to accept carcasses with yellow fat.

At times animals will endure from stress prior to slaughter and signs of their reaction will be axiomatic in the carcass. Stressed cattle frequently produce night cutters in which the muscle is not the normal brilliant scarlet red but rather is dark ruddy and viscous. Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may yield carcasses that are pale, soft and exudative (PSE) or dark, firm and dry (DFD). Exudative carcasses are watery and rapidly lose h2o. None of these weather condition produced by ante-mortem stress renders the production inedible but both lower the palatability and eye appeal of the beef and pork and can be confused with other more serious disease atmospheric condition.

EQUIPMENT FOR THE MEAT-Cut OPERATION

• solid cut tabular array, preferably made of non-corrosive material (stainless steel, aluminium or galvanized material) with hard plastic top. If wood has to be used instead of plastic merely 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 electrical
• totes, bins and meat trucks (plastic or other non-corrosive textile)
• wrapping tabular array
• paper or plastic foil/bags for meat wrapping
• tool holder
• metal mask/safe gloves
• boning aprons/safety aprons
• hand wash-basin
• knife sterilizer

BEEF CUTTING

4 essential points when cutting beef (or any other meat animal carcass) are:

• Cut beyond the grain of meat when possible.
• Use sharp knives and saws for speed and expert workmanship.
• Proceed the cutting table orderly and take a place for everything.
• Be clean and sanitary in all operations.

There are dissimilar ways to cutting the fore- and hindquarters of beef depending on its utilize, the wishes of the consumers, and the quality of the carcass (Figs 55 and 56). Poor-quality meat is normally used for farther processing, while higher-quality and thicker-fleshed carcasses are used as fresh meat in the class of steaks and roasts.

55. The beef carcass and its basic

Halving

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

Quartering

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

56. The beef carcass and its cuts

Dividing between the twelfth and thirteenth ribs splits the carcass almost in quarters, usually with slightly heavier forequarters. Make this cut directly and slap-up. Locate the exact identify between the ribs on the inside of the carcass and make the cut most 5 cm from the midline at the flank. The flank part should be left attached until the quarter is ready to exist carried to the cut table. Then saw the backbone, making the cut even with the incision that was made with the knife to produce a smooth and attractive appearances to the small-scale end of the loin. Brand this cut from the inside. The large musculus exposed when this cut is fabricated is the "middle of beefiness" in which nigh of the quality characteristics of the meat can exist seen including colour, marbling, compactness and texture. Loftier-quality beefiness will have a brilliant ruddy-red colour, some intramuscular fat or marbling, exist business firm to the touch and fine in texture.

When the person carrying the meat has a firm grip on the forequarter, the minor strip of mankind holding the quarters together should exist cutting. With some practise and experience, one can learn to conduct a forequarter easily by property beneath the shank and so that the total weight of the quarter is on the carrier's shoulder when it is cut downwardly. By taking a step forward equally the cut is being fabricated, 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 correct shoulder. When placing the forequarter on the cutting tabular array, always have the inside up.

Bone-in method

By far the easiest way to merchandise meat is to have some basic information relative to the bone and muscle structure of the carcass and to utilise an electrical saw to cut up the whole carcass. This is now beingness done to a large extent by meat packers who cutting out what is commonly referred to equally a wholesale or fundamental cut such equally 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 exist extended every bit much every bit ii or three months. The shop personnel need take only the slightest knowledge of meat cutting. The central is positioned correctly and run beyond the saw in a prescribed fashion, the saw dust is scraped off, and the consumer-sized cutting packaged for retail sale.

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

Forequarter . The offset cut to brand is between the 5th and sixth ribs counting from the neck dorsum (Fig. 57). This cutting is made parallel with the ribs and produces a cantankerous-cutting chuck consisting of a square-cutting chuck (also called chuck and blade), foreshank and brisket. Next the foreshank and brisket are removed past cut through the showtime 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 betwixt the muscles with a pocketknife. The foreshank can then be sawn into small pieces to be used for soup stock or the lean may be removed and used for ground meat (Fig. 59).

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

Square-cut chuck. This wholesale cut contains the first v ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are ordinarily made across the lesser or shank terminate of the chuck resulting in arm steaks or roasts (Fig. threescore). The chuck is 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 cease of the chuck or across the arm bone volition be highly desirable. Blade cuts to be used equally roasts should contain two or three ribs and should be trimmed equally for standing rib roasts, although for convenience in carving all bones may be removed. The portions nearest the neck usually accept more connective tissue and are recommended for simmering rather than for steaks and roasts.

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

Only the cervix remains to exist processed. It is usually severed at a bespeak 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 earlier other cutting is done.

Short plate. The cut to split the short plate from the rib is made xviii–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 exist used for different purposes, but it is commonly used for stews or further processing. Short ribs, which are suited for broiling, are besides cut from the upper portion of the plate, usually about five–viii 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 exist left in and the plate sawn crosswise into small-scale pieces. The plate can also be boned and the meat used for ground meat or sausage products. Earlier cut the plate in any manner, remove the tough membrane lining the inner portion below where the ribs bring together the breastbone.

Rib. The rib cut is made up of the rear vii ribs in the forequarter. This is the most valuable piece of meat from the forequarter considering information technology is the most tender and has the least amount of os. It has a large bundle of musculus fibre that runs parallel to the backbone.

In that location are several different means to prepare the rib cut for cooking every bit a roast. It may besides be used for steaks (Fig. 64). It may exist prepared as a bonein, folded or rolled roast. If prepared equally 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, proceed the pocketknife equally close to the os as possible to avoid removing the thin lining that surrounds the parcel of muscle fibre side by side to the os. With the saw, cut across the ribs at intervals of about 8 cm, just deep enough to cut through the ribs. Also remove the xanthous connective tissue or ligament found between the outer covering and the layer of muscle.

The but difference betwixt bone-in and a folded rib roast is that a modest 5-cm piece of rib is removed then that the thin end of the cut may exist folded and skewered to the heavy portion. This simply makes a neater, more meaty package.

Hindquarter . Place the hindquarter on the cutting table with the inside of the carcass up considering the first cutting made is to remove the kidney knob from the inside of the loin. (Withal, loosening of meat cuts is besides possible from the hanging beefiness side or beef quarter.)

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

Kidney knob. Brainstorm removing the kidney fat at the lower cease and loosen it with a knife where it is attached to the loin, leaving a thin covering on the inside of the loin and being careful non to cut into the tenderloin musculus.

Flank. Remove the flank next by cutting into the scrotum or udder, following the round muscle and cutting close enough then little of the lean meat is taken from in front of the stifle joint. Go on cutting along and beneath the outer portion of the line of the kidney fat, or in a straight line to exit x cm of the thirteenth rib in the flank. This cut may vary with the thickness of the carcass and is lowest in thick or heavy carcasses (Figs 65 and 66).

The tough membrane covering the inside of the flank must be removed by cutting off a thin strip on the lower side and then peeling off the membrane. A minor piece of lean meat on the inside of the end portion of the flank, weighing 1.2–1.4 kg, is known as the flank steak (Fig. 67). This heavy bundle of muscle fibres is dry out and if used for steak is often scored on both sides, marinated or sliced thin to make it more than tender and desirable as a steak. The entire defatted flank may be used for stew or footing beef or rolled around stuffing and pot-roasted.

Round. The round and loin are divided at virtually the quaternary sacral joint in the spinal column to near parallel with the back end of the round, or to virtually v cm in front end 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 slice about two.5 cm in diameter. The round includes the rump, circular absorber (consisting of knuckle slice and inside round muscle or topside), exterior round musculus (likewise called lesser round muscle or silverside) and hind shank.

Remove the rump by cutting just below the exposed pelvic or aitchbone. The rump unremarkably has a large amount of bone (Fig. 69). The most desirable piece of rump is cut from the upper portion and is equanimous of eye and bottom round muscles. The removal of bone and tying the rump means that it requires less oven space and is easier to carve.

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

The remaining portion is made up of the hind shank and the slice chosen the heel of the round. The heel of round is used as a pot roast and is removed by cutting close to the bone and tearing away every bit much meat as possible from the behind. The shank can be 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 usually completely sawn into steaks commencement at the large end. Sirloin steaks are cutting first and the offset three or 4 are known as wedge or round bone sirloin steaks. These are the least desirable pieces of the sirloin. The last sirloin is cut where the hip-bone is separated from the spinal column and the steak cut at that place is known equally the hip-or pivot-bone sirloin steak.

The minor portion of the loin known as the brusk loin is the source of Tbone steaks. This expanse contains the 2 nigh tender muscles in the whole carcass, namely, the loin heart muscle above the bone and the tenderloin muscle below the bone. T-bone steaks are cut to about 10 cm from the stop of the short loin. This tip portion tin can either be used every bit a roast or be cutting into rib steaks. Rib steak from the short loin is identified by the piece of the thirteenth rib remaining on information technology (Fig. lxx).

When beefiness is to be cured and dried, pieces should be taken from either the chuck or the round. If the circular is used, remove the rump and follow the procedure for musculus boning. If taken from the chuck, use the heavy muscle lying over the outside of the shoulder-blade unremarkably known equally shoulder clod.

Muscle-boning method

I excellent 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 every bit "muscle-boning". While this procedure is particularly adaptable to large carcasses such every bit beef, it tin be successfully used on carcasses or cuts of any size. Muscle-boning is also popular among hunters who do non take meat saws only who want to cutting upward a whole carcass with a pocketknife while removing the bone that would otherwise make full valuable freezer space. Whatever animal carcass with a complete and thick layer of subcutaneous or embrace fat would have to have most of the fatty removed in lodge to expose the muscles. Once the fat is removed, a boning knife can be used to split each large individual muscle or grouping of muscles. This is done along the seams of connective tissue that encases each muscle. Once separated the muscle mass is then cut from the bone, thus the term "musculus-boning". The advantages of this procedure are numerous; however, the principal reasons for using it are to obtain small-sized portions for sale or training; to permit each muscle or muscle combination to be treated or prepared according to its individual characteristics of size, tenderness, flavour or fibre orientation; and to remove much of the os and fatty that would otherwise take up packaging and storage space.

70. Loin cut into steaks: left, sirloin steaks; middle, T-bone steaks; right, rib steaks

Directions for musculus-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. Also, 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 foursquare-cut chuck, foreshank, brisket, rib and plate as in the bone-in method (Fig. 71, see also Figs 57, 58 and 62).

Foreshank. The foreshank has attached to it, behind the elbow joint, a relatively large, thick piece of muscle. This is normally cut 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 tin can be sawn into soup bones or can be separated into os 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 ground meat.

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

Square-cutting chuck. The cervix is sawn from the chuck and trimmed of bone, fatty and the large prescapular lymph gland. The boneless neck can exist utilized equally a pot roast; all the same, information technology is more frequently cutting into cubes (Fig. 74) for stew or ground meat.

From the big remaining portion of the chuck, the ribs and feather bones (superior spinous processes) are removed with a knife (Fig. 75) and the heavy, yellowish connective tissue or elastin is removed from the top of the cut. With a pocketknife the thick portion is and so separated into exterior and inside portions by post-obit the within or smooth side of the blade-bone (Fig. 76) which is and 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 oft rolled and tied to exist used as a pot roast (Fig. 77). There is a office of the exterior chuck, a muscle that somewhat resembles the tenderloin muscle in size and shape but not in tenderness, which is frequently cutting into steaks known as chuck fillets (Fig. 78).

Rib. The rib is prepared by first sawing across the rib basic to facilitate the removal of both the courage and the ribs with the knife (Figs 79 and 80). Another process oft used to bone out a rib is advisedly with a sharp knife to loosen the small strip of meat found between the ribs. The ribs are then loosened past cut close to the os and removed by striking with a blunt instrument. After removing all bones and the heavy yellow connective tissue, the meat may be rolled into a tight bundle with the sparse portion on the exterior and tied tightly. Preparing ribs in this fashion makes for user-friendly carving and requires less cooking and storage space. Well-nigh 25 pct of the initial rib weight is lost when the bones are removed. The boneless rib may also be sliced into boneless rib steaks (Fig. 81).

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

Hindquarter . As a first step, the kidney and accompanying fat are removed from the hindquarter advisedly with a knife so as not to cut into the tenderloin muscle. The hindquarter is and so 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 backbone 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 musculus and cutting close plenty so that little lean meat is taken from the front of the stifle articulation. Continue cut along and below the outer portion of the line of the kidney fat in a straight line and saw through the thirteenth rib. Once more the flank steak is removed equally described in the bone-in method (Figs 65 and 66).

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

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

Muscle-boning the round ways that the large musculus masses of the round 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), so the topside or inside round muscle (Fig. 84), and then the remaining silverside or bottom round muscles (Fig. 85). The latter is oft divided and the middle of the round removed separately. All of the separated muscles may so exist used as roasts or sliced into steaks. Muscle-boning is specially useful when beef is prepared for roasting for large groups such as pit barbecuing.

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

Loin. The tenderloin muscle is advisedly cutting from the inside of the loin (Fig. 87) and usually cut into individual steaks (Fig. 88). The residue of the loin is so sawn merely in forepart of the hip-bone into the short loin and sirloin sections. The os is removed from the sirloin which is a somewhat complicated procedure considering the pelvic bone is fused with the courage (Fig. 89). The brusk loin is boned and the muscle that is known every bit boneless top loin (Fig. 90) is unremarkably cut into boneless top loin steaks (Fig. 91).

On-the-track 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 beefiness side (Fig. 92) during the boning process. The removal of the different meat cuts from the hanging carcass is considerably facilitated. Beef cuts tin easily be pulled downwardly under their own weight after cutting them gratuitous along their natural connective tissue seams. Special hooks with handles used by the operators are an additional assistance for the correct fixation of the cuts during boning (Fig. 92).

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

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

87. Cutting the tenderloin from the inside of the loin	90. Boning the short loin
88. Tenderloin cut into individual steaks	91. Cutting boneless elevation 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 because traditionally the size and shape of the accompanying bone has been used as the major ways of identification. Besides, the traditional shape of musculus in a cut of meat is often determined considering of its attachment to bone. Many conventional cuts of meat combine muscles considering of their clan, size and proximity to bone or general location. The basic principle of merchandising meat is to split the tender from the less tender and to sell each according to its palatability characteristics and its possible method of preparation. Muscle-boning facilitates this type of merchandising.

PORK Cutting

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

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

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

Hind foot. 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 be removed in several ways to make either long-cut or short-cut hams. One procedure (short-cut) is to locate the division between the second and third (or the third and quaternary) sacral vertebrae and saw perpendicularly to the long axis of the ham (Fig. 97). After the bone has been severed with the saw, the pocketknife is used to complete the removal of the ham. The ham is further trimmed by removal of the tail bone on i side and the flank on the other side. Commonly a skinned ham is produced by removal of three-fourths of the skin and fat from the rump cease (Fig. 98). For the product of special cured stale hams the peel is left on (Fig. 99).

93. The pork carcass and its bones

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

94. The pork carcass and its cuts

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

The cutting procedure of the ham is as follows. Remove tail os and aitch bone and cut the rump off. Peel back the rind and associated fat to expose the topside muscle on the interior side of the leg. Separate the topside by following the natural seam between it and the silverside (outside portion of leg) and thick flank (front position of leg). The topside tin can and then exist sliced into steaks. This produces between five and 6 lean steaks depending on the thickness and weight required past the customer. The next pace is to remove the leg os (femur). The thick flank (knuckle) is cut from the silverside by following the natural seam. Remove the kneecap (patella) and the internal fat deposits before further grooming of the thick flank, eastward.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 foot contains some muscle and is therefore more than desirable than the hind foot for food.

Fore-end. Considerable variation exists as to where the fore-cease is removed. Generally 1 to three ribs are left on the pork fore-end. Locate the division between the third and fourth ribs from the head cease and saw perpendicularly to the length of the backbone. The fore-end is trimmed of the hock which is cut off about halfway up the leg and almost two-thirds of the peel and fat is removed from the barrel or pinnacle 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 straight cut parallel to the cut that separates the fore-end from the side just backside the site where the ear was removed (Fig. 101). The fore-end may exist divided into two cuts (spare-rib, also called blade Boston, and paw, also called arm picnic) by sawing just beneath the exposed lower end of the blade-bone parallel to the top of the shoulder (Fig. 102). The spare-rib tin be sliced into steaks or used as a roast. It tin easily exist made into a boneless cutting past removing the corner of the blade-bone.

Too this method some other ways of cutting and boning the pork foreend exist. In order to obtain boneless cuts (shoulder and neck-end) from the fore-end the following technique is recommended. Seam the shoulder carefully from the rest 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). Split up the main musculus cake from the smaller group. The smaller group, after trimming the fat off, can be used for dicing. The master shoulder block should exist trimmed of excessive connective tissue. Information technology can be separated further into the bract and feather muscles and the main shoulder muscle. These can then exist sliced into a number of boneless steaks. The grouping of muscles on either side of the spinous processes of the neckbone and the two or three following segments of the backbone is chosen 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 cut into attractive steaks.

Lion. The centre or eye section of the pork side is divided into loin and belly by a direct cut from the edge of the tenderloin muscle on the ham cease through a bespeak on the front rib tight against the protruding edge of the separate backbone (Fig. 103). The fatty back (skin and excess fat) is removed from the loin then that a complete fat embrace most 0.5 cm thick remains. Starting along the courage side at the shoulder end, cut and lift the fat over the bend of the loin muscles without cutting into the lean (Fig. 104). The loin tin 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 cut 1.three–1.nine cm thick. Thicker chops may be made and a pocket cut into them for stuffing (Fig. 105).

Belly. Carve up the spare-ribs from the belly by cutting closely underneath the ribs beginning at the flank cease (Fig. 106). Prepare the bacon side from the abdomen past removing any sparse or ragged pieces of lean. Turn the belly over and remove the lower edge with a direct cut but inside of the teat line. Trim the flank edge of the abdomen to square the whole piece to set information technology for curing.

LAMB CUTTING

Method

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

Cooling

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

Carcass

Lamb carcasses are generally not dissever into halves afterwards dressing because they are non thick enough in any location to create cooling problems. Begin cutting the lamb carcass by removing the thin cuts, i.e. flank, breast and foreleg. Lay the carcass on the cut 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). Afterwards removing the thin cuts from both sides, remove the kidneys, kidney fat and diaphragm (Fig. 110). Adjacent the carcass is turned over and the cervix removed either in thin slices to be braised or in one piece to exist added to stew or to be boned and basis.

	106. Separating spare-ribs from the abdomen
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 and then be separated into four cardinal cuts, each with unlike characteristics. A cut between the 5th and sixth rib removes the shoulder. Another cut between the 12th and thirteenth (last) rib separates the rib from the loin. The loin and legs are separated only in front of the hip bones by cut through the back where the bend of the leg muscles blends into the loin (Fig. 111).

107. The lamb carcass and its bones

Legs. Split the legs through the eye of the courage (Fig. 112). Trim off the flank and cod or udder fat. Utilize the saw and knife to remove the backbone from the leg. The leg may be further trimmed by cutting through the knee-articulation which is located almost halfway betwixt where the muscles of the shank finish and the muscles of the lower leg begin. Work the knife and cut through the joint (Fig. 113). Several sirloin chops may exist cut from the loin end of the leg. Legs may either be prepared with the os in or the bones completely removed and the leg rolled and tied.

108. The lamb carcass and its cuts

Loin. The loin is normally split through the eye of the backbone and chops are cutting perpendicularly to the backbone (Fig. 114). Lamb chops are cut about 2.v cm thick. Double or "English language" chops are made from a loin that has not been split. Remove the brutal or connective tissue covering before cooking chops (Fig. 115).

Rib. The rib of lamb is prepared by sawing through the ribs on both sides of the backbone (Fig. 116). The main portion of the courage is so removed with a knife. Rib chops are easily fabricated by cutting betwixt the ribs. Remove the brutal before cooking the chops. The breast portion may be barbecued in one slice or made into riblets past cut between the ribs (Fig. 117).

Shoulder. Later on splitting through the backbone, the shoulder may exist roasted every bit is, made into chops, or boned and rolled into a roast. Arm chops should be made offset by cutting parallel to the surface where the foreleg and breast were removed. Bract chops are fabricated by cutting between ribs and sawing through the blade- and backbones. To gear up a boneless shoulder, outset remove the ribs and backbone past cutting closely underneath the ribs, courage and neck vertebrae. Next from the rear surface cut along the inside of the blade-bone 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 clean twine. The boneless shoulder may also be made into a pocket roast and blimp with basis 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 4 fundamental 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 exist marinated and used for special roasts. Other lean trimmings tin can be ground and used every bit one would prepare ground 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 self-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 as they are less affected past 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 shop or brandish unwrapped cooked and raw meat together. Use split up refrigerators, display cabinets etc. to avoid cantankerous-contamination. Raw-meat exudate on to cooked meat gives an explosive bacterial growth.

Simple packaging of fresh meat with plastic foil has become very popular with the availability of suitable and inexpensive film. The main objective of elementary packaging is to provide hygienically protected portioned meat for self-service retail outlets. Merely the meat portions must as well satisfy the customers' preference for bright ruby fresh meat. This color is due to the pigment myoglobin loosely binding oxygen to class oxymyoglobin. For this colour to develop and be maintained, the wrapping film must have a high-oxygen permeability. To avoid desiccation of the cutting surface, the film should accept a low-moisture permeability. After a time the cut surface becomes more than brownish as a result of myoglobin bounden the oxygen more tightly to form metmyoglobin. This may take upward to 3 days depending on the temperature, the number of leaner and other conditions.

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

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

All surfaces and tools in the cutting and packaging room must be kept thoroughly clean. Packaging materials should be stored in aseptic weather condition protected from dust and attack from insects or vermin. Information technology is most of import that personnel involved in cutting and packaging pay detail attention to personal hygiene equally they are the nigh likely source of food-poisoning pathogens which may survive ameliorate in the bundle environment than on unpackaged meat. This is in part due to the packaging preventing surface desiccation. The moist surface favours bacterial growth as does the 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 as the layer of trapped air acts equally an insulator. Estrus generated past 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 be packaged and overwrapped but the mincer must be kept scrupulously clean and the packs kept well chilled (Fig. 121). Only small quantities of mince should be prepared at a time.

Cooked meats, which typically have much lower leaner counts than fresh, are more than open to set on from airborne micro-organisms as these volition exist faced with little competition. Packaging is therefore particularly beneficial in preventing this blazon of contamination for cooked meats.

Bacteria introduced during cutting and packaging face niggling contest and may be of the nutrient-poisoning blazon if personal hygiene is poor. If very loftier standards of hygiene cannot be maintained then a pasteurizing treatment after packaging will be necessary. Even this, nevertheless, will not guarantee destroying Bacillus and Clostridium spp. if these take been introduced.

COOKING METHODS FOR Unlike MEAT CUTS

Primarily because 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 rut, as by broiling, roasting or pan broiling. Less tender cuts are tenderized by cooking with moist oestrus. Connective tissue is softened and made tender by cooking slowly in wet.

Temperature control is important in meat cookery. Meat loses moisture, fat and other substances such as soluble proteins during cooking. Cooking losses can exist minimized past controlling the cooking temperature and the concluding internal temperature of the meat. Higher oven and higher internal temperatures increases shrinkage. Whenever possible a meat thermometer should exist used to decide accurately the degree of doneness of meat. Time and temperature guides tin exist used to ascertain doneness, only cooking time is affected by fatty, bone and moisture content and the shape and size of the cut. The basic types of meat cookery follow.

Broiling

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

• Fix the oven for broiling
• Place sparse cuts of meat on a rack at a distance from the heat equal to 2 times the thickness of the cut plus ii.5 cm
• Broil steaks, chops or patties for approximately half the desired cooking fourth dimension before turning
• Season and serve at once.

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
• Practise non add together fat or h2o
• Melt slowly over moderate oestrus, turning occasionally
• Pour off or remove fatty as it accumulates
• Brown meat on both sides
• Avert overcooking.

Roasting

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

• Flavor with salt and pepper as desired
• Place the meat, fat side upwardly, on a rack in an open up shallow roasting-pan
• Insert a meat thermometer so that the bulb is in the centre of the largest muscle without touching bone.
• Add together no water and do not cover
• 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 two.v cm thick or less. For all-time results:

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

Braising

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

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

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

Simmering

This method consists of cooking a small amount of meat with a big amount of water. For best results the container should be tightly covered and the meat cooked slowly below the boiling point until tender. This method is used for the 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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