Flour Function Tender Cuts of 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 diverse meat animal carcasses because of convenance, historic period, feeding and management. Within each animal carcasses and associated with the dissimilar muscles there are variations in tenderness that dictate how different cuts of meat should be prepared to yield the nigh palatable foods. Because of these differences in tenderness, juiciness and flavour, each meat cutting should be merchandised according to its availability and palatability characteristics. Consequently, unlike prices should be charged for dissimilar cuts from the various meat animals then that consumers have choices. The tenderloin of beef is a relatively small cutting and therefore of limited quantity but information technology is extremely tender and requires a minimum of cooking. More often than not it is high-priced because of its high quality and consumer demand for a cut that is like shooting fish in a barrel 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 good nutritional value. Because there are more than kilograms of chuck roast on any one beef carcass and because they require more than time and endeavor to cook correctly, chuck roasts do not and should not need the same high price per kilogram as tenderloin.

Throughout the world, countries have varied natural resource and capabilities for producing livestock and different methods must be used to utilize all meat products correctly and completely whether they are cutting 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 also the maximum nutritional value, each cut must be matched with the correct cooking procedure. Loin cuts which are generally tender should be prepared by broiling or other dry-rut methods while cuts with considerable bone and connective tissue from the shanks should be either braised or simmered for stews and soups.

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

	Beef	Pork	Lamb
Average live animal weight (kg)	454–544	95–104	45
Age (months)	36	half dozen	8–12
Dressing per centum (carcass/live weight)	60	seventy	fifty
Carcass weight (kg)	272–318	68–73	23
Carcass composition (%)
Lean	52	l	55
Fat	32	32	28
Os	16	18	17

By and large, meat animals should exist maintained in an environs that permits optimum growth and evolution. Animals gaining weight rapidly are usually 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, os and offal volition 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. Old cows produce highly acceptable beef if properly fattened and processed. Depending on the calf and the feeding regime, calves are all-time slaughtered between three and 16 weeks of age. Hogs may be killed whatever fourth dimension after they reach six weeks of age, just for the well-nigh profitable pork product may need to be fed for five to ten months. Sheep and goats may be killed anytime after vi weeks, simply the more desirable age is from half-dozen to 12 months.

All meat animal carcasses are composed of muscle, fat, bone and connective tissue. The chief edible and nutritive portion is the musculus or lean meat. The muscle is seldom consumed without some of the attached fatty and connective tissue. The carcass composition of animals slaughtered after usual fattening periods is shown in Table 3. Information technology can exist noted that the carcass limerick varies footling between species and is some what dependent on the fatness of the animal at slaughter.

The lean of each meat animal carcass consists of most 300 individual and unlike muscles of which only near 25 can be separated out and utilized as single muscle or muscle combinations. The separated muscles are non nonetheless. They vary widely in palatability (tenderness, juiciness, flavour) depending on the maturity or age of the animal and the trunk location from which they were taken.

Generally, muscles of locomotion found in the extremities or legs are less tender and more flavourful than muscles that merely back up the animal such as those constitute along the dorsum. The latter are usually more tender and less flavourful. Other factors may influence palatability but maturity and trunk 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 will change the color 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 reddish fatty probably ways that the creature had a fever or was extremely excited prior to slaughter. The colour of the muscle tissues for normal product should exist:

Meat	Colour
Beef	Bright blood-red reddish
Goat meat	Light pinkish to red
Lamb	Light pink to red
Pork	Greyish pink
Veal	Light pinkish to red
Venison	Night red

Almost always tissues from older animals are darker in colour. At times the fat on some carcasses from young animals will be dark yellow because of the brood which lacks the ability to convert yellow carotene to colourless vitamin A and/or considering the animals have consumed big amounts of green forage. Information technology is not uncommon for aged ruminant animals to have carcasses with yellow fat.

At times animals will suffer from stress prior to slaughter and signs of their reaction will be evident in the carcass. Stressed cattle often produce dark cutters in which the muscle is not the normal bright reddish red but rather is dark cerise and sticky. 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 conditions produced past ante-mortem stress renders the product inedible merely both lower the palatability and center appeal of the beefiness and pork and can be confused with other more serious disease conditions.

EQUIPMENT FOR THE MEAT-Cut OPERATION

• solid cutting 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 only tight wooden tops/cutters should be used.
• oil or water sharpening rock
• sharpening steel
• knives
  • boning - 20 cm direct
  • steak - 30 cm curved
• meat saw - hand or electrical
• totes, bins and meat trucks (plastic or other non-corrosive material)
• wrapping tabular array
• paper or plastic foil/bags for meat wrapping
• tool holder
• metal mask/safety gloves
• boning aprons/safety aprons
• mitt wash-basin
• knife sterilizer

Beef CUTTING

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

• Cut across the grain of meat when possible.
• Use sharp knives and saws for speed and good workmanship.
• Keep the cut 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 use, the wishes of the consumers, and the quality of the carcass (Figs 55 and 56). Poor-quality meat is normally used for further processing, while higher-quality and thicker-fleshed carcasses are used as fresh meat in the grade of steaks and roasts.

55. The beef carcass and its basic

Halving

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

Quartering

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

56. The beefiness carcass and its cuts

Dividing betwixt the 12th and thirteenth ribs splits the carcass almost in quarters, normally with slightly heavier forequarters. Make this cut direct and keen. Locate the verbal place betwixt the ribs on the within 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 fix to be carried to the cutting table. Then saw the backbone, making the cut even with the incision that was fabricated with the knife to produce a smoothen and attractive appearances to the small stop of the loin. Make this cutting from the inside. The large muscle exposed when this cut is made is the "eye of beefiness" in which most of the quality characteristics of the meat can be seen including color, marbling, firmness and texture. High-quality beef will have a bright carmine colour, some intramuscular fat or marbling, be firm to the affect and fine in texture.

When the person carrying the meat has a firm grip on the forequarter, the modest strip of mankind belongings the quarters together should exist cut. With some practise and experience, one can learn to comport a forequarter easily by belongings below the shank and so that the full weight of the quarter is on the carrier's shoulder when it is cut down. Past taking a step forward as the cut is being fabricated, information technology is easier to have the quarter drib with the correct proportion of weight on the shoulder. The right forequarter should be carried on the left shoulder and the left forequarter on the correct shoulder. When placing the forequarter on the cut tabular array, always have the inside up.

Bone-in method

By far the easiest style to merchandise meat is to have some basic information relative to the bone and muscle structure of the carcass and to utilize an electrical saw to cutting upwards the whole carcass. This is at present beingness done to a large extent by meat packers who cutting out what is normally referred to every bit a wholesale or primal cutting such equally a whole chuck (shoulder), rib, loin or circular of beefiness. The cutting may or may not exist trimmed of some bone and fat and and so 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 equally much as 2 or three months. The store personnel need have only the slightest knowledge of meat cutting. The central is positioned correctly and run across the saw in a prescribed fashion, the saw dust is scraped off, and the consumer-sized cut packaged for retail auction.

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

Forequarter . The showtime cutting to make is betwixt the fifth and 6th ribs counting from the cervix back (Fig. 57). This cutting is fabricated parallel with the ribs and produces a cross-cut chuck consisting of a square-cutting chuck (likewise chosen chuck and bract), foreshank and brisket. Next the foreshank and brisket are removed by cutting through the first sternal cartilage (the outset soft segment of the breastbone), and making the cutting nigh parallel with the courage of the carcass (Figs 58 and 71).

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

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

Square-cut chuck. This wholesale cut contains the get-go five ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are usually fabricated beyond the bottom or shank end of the chuck resulting in arm steaks or roasts (Fig. 60). The chuck is so turned and cuts are fabricated parallel with the ribs, resulting in blade steaks and roasts (Fig. 61). If the carcass is of high quality and thickly fleshed, steaks cut from the rib end of the chuck or across the arm bone will exist highly desirable. Blade cuts to be used every bit roasts should incorporate 2 or 3 ribs and should be trimmed as 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 part comprising square-cut 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	threescore. Arm steaks
	61. Blade steaks

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

Short plate. The cut to divide the short plate from the rib is fabricated 18–25 cm from the within border of and parallel with the chine or courage (Fig. 62). This partition varies co-ordinate to the thickness of the carcass. With a thick carcass, the cutting may be fabricated farther downwardly the ribs, and with a sparse carcass nearer the spinal column.

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

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

There are several different means to prepare the rib cut for cooking every bit a roast. It may too be used for steaks (Fig. 64). It may be prepared as a bonein, folded or rolled roast. If prepared as a bone-in roast, the superior barbed processes of the vertebrae or featherbones are loosened from the meat and then cutting off with a saw. In making this cut, keep the pocketknife as close to the bone as possible to avoid removing the thin lining that surrounds the package of muscle fibre next to the bone. With the saw, cutting beyond the ribs at intervals of most viii cm, just deep enough to cut through the ribs. Also remove the yellow connective tissue or ligament institute betwixt the outer roofing and the layer of muscle.

The only difference between bone-in and a folded rib roast is that a modest 5-cm piece of rib is removed and so that the thin cease of the cut may exist folded and skewered to the heavy portion. This simply makes a neater, more than compact bundle.

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

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

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

Flank. Remove the flank next past cutting into the scrotum or udder, following the circular muscle and cut close plenty and then piddling of the lean meat is taken from in forepart of the stifle joint. Go on cutting along and below the outer portion of the line of the kidney fat, or in a straight line to go 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 inside of the flank must be removed past cutting off a thin strip on the lower side so peeling off the membrane. A pocket-sized piece of lean meat on the inside of the end portion of the flank, weighing ane.2–1.4 kg, is known as the flank steak (Fig. 67). This heavy packet of musculus fibres is dry out and if used for steak is frequently scored on both sides, marinated or sliced thin to go far more 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.

Circular. The round and loin are divided at about the fourth sacral articulation in the spinal column to almost parallel with the back stop of the round, or to nigh 5 cm in front of the stifle joint (Fig. 68). The aim is to cut the tip of the brawl-and-socket bone in the hip joint, cutting off a piece well-nigh 2.5 cm in diameter. The circular includes the rump, round cushion (consisting of knuckle piece and inside circular musculus or topside), outside circular muscle (also called lesser circular muscle or silverside) and hind shank.

Remove the rump by cutting just beneath the exposed pelvic or aitchbone. The rump usually has a large amount of bone (Fig. 69). The most desirable slice of rump is cut from the upper portion and is composed of eye and bottom circular muscles. The removal of os and tying the rump means that information technology requires less oven space and is easier to carve.

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

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

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

Loin. The loin is unremarkably completely sawn into steaks beginning at the large end. Sirloin steaks are cut outset and the outset three or four are known every bit wedge or round bone sirloin steaks. These are the to the lowest degree desirable pieces of the sirloin. The final sirloin is cut where the hip-bone is separated from the spinal column and the steak cutting there is known equally the hip-or pivot-bone sirloin steak.

The small portion of the loin known every bit the short loin is the source of Tbone steaks. This area contains the 2 most tender muscles in the whole carcass, namely, the loin eye muscle higher up the bone and the tenderloin muscle below the bone. T-bone steaks are cutting to nigh 10 cm from the end of the brusk loin. This tip portion can either be used equally 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 information technology (Fig. seventy).

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

Musculus-boning method

Ane excellent arroyo to the cutting up of meat animal carcasses which is becoming more popular and utilized by large meat processors is the procedure usually referred to every bit "musculus-boning". While this procedure is especially adaptable to large carcasses such as beef, information technology can be successfully used on carcasses or cuts of any size. Muscle-boning is too popular amongst hunters who practice not take meat saws but who want to cut up a whole carcass with a knife while removing the bone that would otherwise fill valuable freezer infinite. Whatever animal carcass with a complete and thick layer of subcutaneous or embrace fat would have to have nearly of the fat removed in order to expose the muscles. Once the fat is removed, a boning knife can exist used to dissever each big individual muscle or group of muscles. This is done along the seams of connective tissue that encases each muscle. In one case separated the musculus mass is so cut from the bone, thus the term "muscle-boning". The advantages of this procedure are numerous; still, the principal reasons for using it are to obtain small-sized portions for auction or preparation; to allow each muscle or muscle combination to be treated or prepared according to its individual characteristics of size, tenderness, flavor or fibre orientation; and to remove much of the bone and fat that would otherwise take up packaging and storage space.

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

Directions for muscle-boning a side of beef are given here. Initially for muscle-boning, the side of beef is divided into fore-and hindquarters every bit described for the os-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 square-cutting chuck, foreshank, brisket, rib and plate as in the bone-in method (Fig. 71, encounter besides Figs 57, 58 and 62).

Foreshank. The foreshank has fastened to it, backside the elbow joint, a relatively large, thick piece of musculus. This is unremarkably cut out by following the connective tissue seams and produces a fairly large triangular-shaped cut correctly identified every bit boneless arm roast (Fig. 72). The remainder of the foreshank can exist sawn into soup bones or can be separated into bone and soft tissue with a knife. The soft tissue is equanimous of muscle, fatty and a big amount of connective tissue which is all-time utilized equally footing meat.

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

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

Rib. The rib is prepared past beginning sawing across the rib bones to facilitate the removal of both the backbone and the ribs with the knife (Figs 79 and fourscore). Another procedure often used to bone out a rib is advisedly with a sharp knife to loosen the small strip of meat found betwixt the ribs. The ribs are then loosened by cutting close to the os and removed by hitting with a blunt instrument. After removing all basic and the heavy yellow connective tissue, the meat may be rolled into a tight bundle with the thin portion on the exterior and tied tightly. Preparing ribs in this way makes for convenient 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 exist sliced into boneless rib steaks (Fig. 81).

Plate. After 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 manner similar to the trimming of the brisket.

Hindquarter . As a beginning step, the kidney and accompanying fatty are removed from the hindquarter carefully with a knife so as non to cut into the tenderloin muscle. The hindquarter is then separated into flank, circular and loin as described in the bone-in method.

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

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

Round. The round and loin are separated with a saw 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 being separated from circular	85. Silverside or lesser round muscle being separated from round
84. Topside or inside round musculus being separated from circular	86. Hind shank

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

Hind shank. The hind shank, somewhat like the foreshank, has a large muscle grouping fastened to information technology that can be removed and utilized as a pot roast. This cutting is sometimes referred to equally the "duck" of beefiness (Fig. 86).

Loin. The tenderloin muscle is carefully cutting from the inside of the loin (Fig. 87) and usually cut into individual steaks (Fig. 88). The remainder of the loin is and so sawn just 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 because the pelvic bone is fused with the backbone (Fig. 89). The short loin is boned and the muscle that is known as boneless top loin (Fig. ninety) 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-rail boning is the hanging position of the hindquarter or the entire beefiness side (Fig. 92) during the boning procedure. The removal of the different meat cuts from the hanging carcass is considerably facilitated. Beefiness cuts can hands exist pulled downwards under their own weight afterward cutting them gratuitous along their natural connective tissue seams. Special hooks with handles used by the operators are an additional help for the correct fixation of the cuts during boning (Fig. 92).

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

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

87. Cut the tenderloin from the inside of the loin	90. Boning the short loin
88. Tenderloin cutting into individual steaks	91. Cutting boneless height loin steaks
89. Removing the bone from the sirloin

When meat cuts are produced by muscle-boning it is often difficult to identify them, primarily because traditionally the size and shape of the accompanying os has been used as the major means of identification. As well, the traditional shape of musculus in a cut of meat is often adamant because of its attachment to bone. Many conventional cuts of meat combine muscles because of their association, size and proximity to bone or general location. The basic principle of merchandising meat is to separate the tender from the less tender and to sell each co-ordinate to its palatability characteristics and its possible method of preparation. Muscle-boning facilitates this blazon of merchandising.

PORK Cut

Halving is washed immediately later the brute has been dressed and every effort should be fabricated to saw the carcass into equal sides through the centre of the backbone. The side to be cut should exist laid on the cut 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 fundamental cuts of pork are: ham, fore-end or forequarter, loin and belly.

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

Ham. The ham may be removed in several ways to make either long-cut or curt-cut hams. One procedure (curt-cutting) 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 one side and the flank on the other side. Commonly a skinned ham is produced by removal of iii-fourths of the skin and fat from the rump end (Fig. 98). For the production of special cured dried hams the skin is left on (Fig. 99).

93. The pork carcass and its bones

In society to obtain a long-cut ham the division is made between the terminal ii (5th and sixth) lumbar vertebrae. The long cut is composed of a rump or doormat portion and a leg portion comprising center section and shank portion. Nowadays more processors are removing the bones thus fabricating a boneless rump (doormat) and a boneless ham. The ham is ordinarily merchandised in smaller portions (topside, silverside, thick flank, shank).

94. The pork carcass and its cuts

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

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

Fore-finish. Considerable variation exists equally to where the fore-end is removed. Generally one to iii ribs are left on the pork fore-end. Locate the division betwixt 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 well-nigh halfway up the leg and near two-thirds of the skin and fatty is removed from the butt or top stop. Additionally the neckbone (all cervical and three thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed by a direct cut parallel to the cut that separates the fore-finish from the side just behind the site where the ear was removed (Fig. 101). The fore-finish may exist divided into 2 cuts (spare-rib, also chosen blade Boston, and paw, also chosen arm picnic) by sawing just beneath the exposed lower cease of the bract-bone parallel to the top of the shoulder (Fig. 102). The spare-rib can 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.

Too this method some other ways of cutting and boning the pork foreend exist. In lodge to obtain boneless cuts (shoulder and neck-end) from the fore-finish the following technique is recommended. Seam the shoulder advisedly from the residue of the side, leaving the rind and associated fatty 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 fatty off, can be used for dicing. The main shoulder block should be trimmed of excessive connective tissue. It tin be separated further into the bract and feather muscles and the chief shoulder muscle. These can 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 2 or three following segments of the backbone is called the cervix-stop. The neck-end is loosened from the backbone and after trimming off excessive rind, fatty and whatever adhering ragged edges information technology tin be cut into attractive steaks.

Lion. The middle or centre section of the pork side is divided into loin and belly past a straight cut from the edge of the tenderloin muscle on the ham end through a point on the front rib tight against the protruding edge of the split backbone (Fig. 103). The fat dorsum (skin and excess fat) is removed from the loin so that a complete fat comprehend nearly 0.five cm thick remains. Starting along the backbone side at the shoulder end, cut and elevator the fatty over the bend of the loin muscles without cutting into the lean (Fig. 104). The loin can be roasted whole, cut into smaller roasts or cut into chops. Shoulder, rib, loin and sirloin chops are made from the loin. Chops for broiling or frying should exist cut ane.iii–1.9 cm thick. Thicker chops may be made and a pocket cut into them for stuffing (Fig. 105).

Belly. Split up the spare-ribs from the abdomen past cutting closely underneath the ribs beginning at the flank end (Fig. 106). Prepare the bacon side from the belly by removing any thin or ragged pieces of lean. Turn the belly over and remove the lower border with a straight cut just within of the teat line. Trim the flank border of the belly to square the whole piece to prepare it for curing.

LAMB CUTTING

Method

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

Cooling

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

Carcass

Lamb carcasses are generally not split into halves after dressing because they are not thick enough in any location to create cooling bug. Brainstorm cut the lamb carcass by removing the thin cuts, i.e. flank, breast and foreleg. Lay the carcass on the cutting table and marking one side from the cod or udder fat in front end of the hind leg to the elbow articulation (Figs 107, 108 and 109). After removing the thin cuts from both sides, remove the kidneys, kidney fatty and diaphragm (Fig. 110). Adjacent the carcass is turned over and the cervix removed either in thin slices to be braised or in ane piece to be added to stew or to exist boned and ground.

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

The trimmed carcass can then be separated into four primal cuts, each with different characteristics. A cut between the fifth and sixth rib removes the shoulder. Another cut between the twelfth and thirteenth (last) rib separates the rib from the loin. The loin and legs are separated merely in front of the hip bones by cut through the back where the curve of the leg muscles blends into the loin (Fig. 111).

107. The lamb carcass and its bones

Legs. Dissever the legs through the centre of the backbone (Fig. 112). Trim off the flank and cod or udder fat. Employ the saw and knife to remove the backbone from the leg. The leg may be farther trimmed past cutting through the articulatio genus-joint which is located nigh halfway between where the muscles of the shank finish and the muscles of the lower leg begin. Piece of work the knife and cut through the joint (Fig. 113). Several sirloin chops may be cut from the loin stop 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 usually dissever through the eye of the backbone and chops are cut perpendicularly to the backbone (Fig. 114). Lamb chops are cut about 2.5 cm thick. Double or "English" chops are made from a loin that has not been split. Remove the roughshod or connective tissue roofing before cooking chops (Fig. 115).

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

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

Shanks. Both the fore- and hind shanks when removed can exist 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 exist marinated and used for special roasts. Other lean trimmings can be footing and used equally 1 would prepare ground veal or beef.

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

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

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

Exercise not store or brandish unwrapped cooked and raw meat together. Use separate refrigerators, display cabinets etc. to avoid cross-contagion. 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 movie. The main objective of elementary 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 cherry-red fresh meat. This colour is due to the paint myoglobin loosely binding oxygen to form oxymyoglobin. For this colour to develop and exist maintained, the wrapping moving-picture show must accept a high-oxygen permeability. To avoid desiccation of the cut surface, the flick should have a low-moisture permeability. Later on a time the cut surface becomes more brown every bit a result of myoglobin binding the oxygen more tightly to grade metmyoglobin. This may take up to 3 days depending on the temperature, the number of bacteria and other conditions.

Simple packaging for retail sale in self-service outlets ordinarily 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 merely a solar day'due south sales should be cut at a fourth dimension.

The main object of this blazon of unproblematic packaging from a hygiene signal 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 leaner mainly colonize the outer surfaces. When meat is cut even with a clean knife they volition be spread on to the freshly cut moist surface and multiply apace. This is not an argument for relaxing hygiene standards, rather it underlines the need not to add together to the bacterial load by further contagion.

All surfaces and tools in the cutting and packaging room must exist kept thoroughly make clean. Packaging materials should be stored in hygienic conditions protected from grit and assault from insects or vermin. Information technology is nigh important that personnel involved in cutting and packaging pay particular attention to personal hygiene as they are the most probable source of food-poisoning pathogens which may survive better in the package environment than on unpackaged meat. This is in role due to the packaging preventing surface desiccation. The moist surface favours bacterial growth as does the high relative humidity that builds up within the pack.

It is important to retard bacterial growth by maintaining a depression temperature during the display life of the packs. Overwrapping really increases the meat temperature as the layer of trapped air acts as an insulator. Estrus generated by light warms the upper surface. Meat should be thoroughly cooled before 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 pocket-size quantities of mince should be prepared at a time.

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

Leaner introduced during cutting and packaging face little competition and may exist of the food-poisoning type 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, however, will not guarantee destroying Bacillus and Clostridium spp. if these have been introduced.

COOKING METHODS FOR Different MEAT CUTS

Primarily considering of natural tenderness or lack of tenderness, different cooking procedures are utilized to set up the diverse cuts of meat correctly. Tender cuts are best cooked with dry heat, as by broiling, roasting or pan broiling. Less tender cuts are tenderized by cooking with moist heat. Connective tissue is softened and made tender by cooking slowly in wet.

Temperature control is important in meat cookery. Meat loses wet, fat and other substances such every bit soluble proteins during cooking. Cooking losses can be minimized by controlling the cooking temperature and the final internal temperature of the meat. Higher oven and higher internal temperatures increases shrinkage. Whenever possible a meat thermometer should exist used to make up one's mind accurately the degree of doneness of meat. Time and temperature guides tin be used to ascertain doneness, only cooking time is affected past fat, os and wet content and the shape and size of the cut. The basic types of meat cookery follow.

Broiling

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

• Set the oven for broiling
• Place sparse cuts of meat on a rack at a distance from the oestrus equal to two times the thickness of the cut plus 2.v cm
• Broil steaks, chops or patties for approximately 1-half the desired cooking time before turning
• Flavor and serve at in one case.

Pan-broiling

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

• Identify meat in a hot frying-pan or on a griddle
• Do not add fat or h2o
• Melt slowly over moderate heat, turning occasionally
• Cascade off or remove fat as it accumulates
• Chocolate-brown meat on both sides
• Avert overcooking.

Roasting

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

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

  Meats are ordinarily cooked to degrees of doneness equally follows:

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

Pan-frying

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

• Place meat in a hot frying-pan or on a griddle
• Fatty may exist added
• Melt slowly over moderate heat, turning occasionally
• Allow fat to accrue
• Brown meat on both sides
• Avoid overcooking.

Braising

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

• Use a heavy pan
• If desired, chocolate-brown meat slowly on all sides with sufficient fat to keep meat from sticking
• Season with salt, pepper, herbs or spices
• Add a modest 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 frequently chosen pot-roasting and with sparse cuts may be known equally Swissing.

Simmering

This method consists of cooking a small amount of meat with a large corporeality 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 product 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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