Cuts of Meat on a Beef Carcass

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Meat cut and utilization of meat cuts

VARIATIONS IN THE SENSORIC QUALITY OF MEAT

Large differences be in the tenderness, juiciness and flavor of the various meat animal carcasses because of breeding, age, feeding and management. Within each brute carcasses and associated with the different muscles there are variations in tenderness that dictate how different cuts of meat should be prepared to yield the nigh palatable foods. Considering of these differences in tenderness, juiciness and flavour, each meat cut should be merchandised co-ordinate to its availability and palatability characteristics. Consequently, different prices should exist charged for different cuts from the various meat animals and then that consumers have choices. The tenderloin of beefiness is a relatively small cut and therefore of limited quantity simply it is extremely tender and requires a minimum of cooking. Generally it is loftier-priced because 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 besides will exist tender, juicy, flavourful and will provide good nutritional value. Because there are more kilograms of chuck roast on whatsoever one beefiness carcass and because they require more time and effort to melt correctly, chuck roasts exercise not and should not need the same high price per kilogram every bit tenderloin.

Throughout the world, countries accept varied natural resources and capabilities for producing livestock and different methods must be used to utilize 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 gild to get the maximum eating satisfaction and too the maximum nutritional value, each cutting must be matched with the correct cooking procedure. Loin cuts which are generally tender should be prepared by broiling or other dry-heat methods while cuts with considerable os and connective tissue from the shanks should be either braised or simmered for stews and soups.

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

	Beefiness	Pork	Lamb
Boilerplate live brute weight (kg)	454–544	95–104	45
Age (months)	36	half dozen	eight–12
Dressing per centum (carcass/alive weight)	threescore	70	fifty
Carcass weight (kg)	272–318	68–73	23
Carcass composition (%)
Lean	52	50	55
Fat	32	32	28
Os	16	18	17

Mostly, meat animals should be maintained in an surroundings that permits optimum growth and development. Animals gaining weight rapidly are usually in practiced condition and the meat derived from their carcasses volition exist fatter, juicier and richer in flavor. Additionally, the amount of meat in proportion to hibernate, bone and offal will be greater.

The age to slaughter animals varies depending on many things. The highest quality beef comes from animals that are under 36 months of age. Former cows produce highly acceptable beef if properly fattened and processed. Depending on the calf and the feeding government, calves are best slaughtered betwixt iii and xvi weeks of age. Hogs may exist killed any fourth dimension afterward they reach six weeks of age, but for the most profitable pork production may need to exist fed for five to x months. Sheep and goats may be killed anytime later six weeks, just the more desirable age is from 6 to 12 months.

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

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

Generally, muscles of locomotion found in the extremities or legs are less tender and more than flavourful than muscles that simply back up the brute such as those found along the back. The latter are usually more tender and less flavourful. Other factors may influence palatability just maturity and body location are probably the about important.

Colours of the lean and fatty 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 color of the fat volition be from pure white to a creamy xanthous for all animals. Pink or cherry-red fatty probably means that the beast had a fever or was extremely excited prior to slaughter. The color of the muscle tissues for normal product should be:

Meat	Colour
Beef	Bright cherry cerise
Caprine animal meat	Lite pinkish to red
Lamb	Light pink to ruby-red
Pork	Greyish pink
Veal	Light pink to red
Venison	Dark red

Most always tissues from older animals are darker in colour. At times the fat on some carcasses from immature animals will exist nighttime yellowish because of the breed which lacks the ability to convert xanthous carotene to colourless vitamin A and/or considering the animals take consumed big amounts of dark-green forage. It is not uncommon for aged ruminant animals to have carcasses with yellow fat.

At times animals will endure from stress prior to slaughter and signs of their reaction will be evident in the carcass. Stressed cattle frequently produce nighttime cutters in which the muscle is not the normal bright cherry-red cherry-red but rather is dark ruby-red and pasty. Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may yield carcasses that are stake, soft and exudative (PSE) or dark, house and dry (DFD). Exudative carcasses are watery and rapidly lose water. None of these atmospheric condition produced by ante-mortem stress renders the product inedible but both lower the palatability and centre appeal of the beef and pork and tin be dislocated with other more serious illness conditions.

EQUIPMENT FOR THE MEAT-Cutting OPERATION

• solid cutting table, preferably made of non-corrosive material (stainless steel, aluminium or galvanized material) with difficult plastic top. If wood has to be used instead of plastic only tight wooden tops/cutters should be used.
• oil or water sharpening stone
• sharpening steel
• knives
  • boning - 20 cm straight
  • steak - xxx cm curved
• meat saw - mitt or electric
• totes, bins and meat trucks (plastic or other non-corrosive material)
• wrapping table
• paper or plastic foil/bags for meat wrapping
• tool holder
• metallic mask/safety gloves
• boning aprons/safety aprons
• manus wash-bowl
• knife sterilizer

Beefiness CUTTING

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

• Cut across the grain of meat when possible.
• Utilise sharp knives and saws for speed and good workmanship.
• Keep the cutting tabular array orderly and have a place for everything.
• Be clean and sanitary in all operations.

In that location are different means to cutting the fore- and hindquarters of beef depending on its apply, the wishes of the consumers, and the quality of the carcass (Figs 55 and 56). Poor-quality meat is ordinarily used for farther processing, while higher-quality and thicker-fleshed carcasses are used every bit fresh meat in the form of steaks and roasts.

55. The beef carcass and its bones

Halving

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

Quartering

Quartering or ribbing downward is the division of a side of beef between the twelfth and thirteenth ribs into fore-and hindquarters. One rib is unremarkably left on the hindquarter to hold the shape of the loin and to brand information technology easier to cut steaks.

56. The beef carcass and its cuts

Dividing between the 12th and thirteenth ribs splits the carcass almost in quarters, usually with slightly heavier forequarters. Make this cut straight and neat. Locate the verbal place betwixt the ribs on the within of the carcass and make the cut near 5 cm from the midline at the flank. The flank part should exist left attached until the quarter is ready to be carried to the cutting tabular array. And then saw the courage, making the cut fifty-fifty 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 made is the "eye of beef" in which almost of the quality characteristics of the meat tin exist seen including colour, marbling, firmness and texture. High-quality beef will accept a bright cherry-ruby-red colour, some intramuscular fat or marbling, exist firm to the touch and fine in texture.

When the person conveying the meat has a firm grip on the forequarter, the small strip of flesh holding the quarters together should exist cut. With some practice and experience, one can acquire to carry a forequarter easily by holding below the shank so that the full weight of the quarter is on the carrier'south shoulder when it is cut down. By taking a step forrard as the cut is being made, information technology is easier to have the quarter drib with the right proportion of weight on the shoulder. The correct forequarter should exist carried on the left shoulder and the left forequarter on the right shoulder. When placing the forequarter on the cutting table, always have the inside up.

Bone-in method

By far the easiest way to merchandise meat is to have some basic data relative to the bone and musculus structure of the carcass and to employ an electrical saw to cutting upward the whole carcass. This is at present existence done to a large extent by meat packers who cut out what is normally referred to as a wholesale or cardinal cut such as a whole chuck (shoulder), rib, loin or round of beef. The cut may or may non be trimmed of some bone and fat and and then vacuum-packaged and shipped to a retail store. The vacuum-packaging provides an anaerobic atmosphere and the refrigerated shelf-life of the product may be extended as much as two or three months. The store personnel need accept but the slightest knowledge of meat cutting. The primal is positioned correctly and meet the saw in a prescribed style, the saw dust is scraped off, and the consumer-sized cut packaged for retail sale.

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

Forequarter . The first cutting to make is between the 5th and sixth ribs counting from the neck dorsum (Fig. 57). This cut is made parallel with the ribs and produces a cross-cut chuck consisting of a foursquare-cut chuck (likewise chosen chuck and blade), foreshank and brisket. Next the foreshank and brisket are removed by cutting through the start sternal cartilage (the first soft segment of the breastbone), and making the cutting virtually parallel with the backbone of the carcass (Figs 58 and 71).

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

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

Square-cut chuck. This wholesale cut contains the start 5 ribs of the forequarter and may exist sawn into steaks or roasts. Several cuts are usually fabricated beyond the lesser or shank end of the chuck resulting in arm steaks or roasts (Fig. 60). The chuck is then turned and cuts are fabricated parallel with the ribs, resulting in bract steaks and roasts (Fig. 61). If the carcass is of loftier quality and thickly fleshed, steaks cutting from the rib end of the chuck or across the arm bone will be highly desirable. Blade cuts to be used as roasts should contain two or iii ribs and should be trimmed as for standing rib roasts, although for convenience in etching all bones may be removed. The portions nearest the neck usually take more than connective tissue and are recommended for simmering rather than for steaks and roasts.

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

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

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

The plate may be used for unlike purposes, but it is normally used for stews or farther processing. Short ribs, which are suited for broiling, are also cut from the upper portion of the plate, usually nigh 5–viii cm in length (Fig. 63). If the plate is to be used for corning, all of the ribs should exist removed. If used for stews, the ribs tin can be left in and the plate sawn crosswise into modest pieces. The plate can besides exist boned and the meat used for footing meat or sausage products. Earlier cut the plate in any way, remove the tough membrane lining the inner portion below where the ribs bring together the breastbone.

Rib. The rib cutting is fabricated upwards of the rear seven ribs in the forequarter. This is the well-nigh valuable piece of meat from the forequarter because information technology is the about tender and has the to the lowest degree amount of bone. It has a big bundle of muscle fibre that runs parallel to the backbone.

There are several different ways to prepare the rib cut for cooking equally a roast. It may also be used for steaks (Fig. 64). Information technology may be prepared as a bonein, folded or rolled roast. If prepared as a bone-in roast, the superior spinous processes of the vertebrae or featherbones are loosened from the meat and and then cut off with a saw. In making this cut, continue the knife as close to the bone as possible to avoid removing the sparse lining that surrounds the parcel of muscle fibre next to the bone. With the saw, cut across the ribs at intervals of nearly 8 cm, just deep enough to cut through the ribs. Also remove the yellowish connective tissue or ligament found between the outer covering and the layer of muscle.

The but divergence betwixt bone-in and a folded rib roast is that a minor five-cm piece of rib is removed so that the thin end of the cutting may be folded and skewered to the heavy portion. This just makes a neater, more than meaty package.

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

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

Kidney knob. Brainstorm removing the kidney fatty at the lower end and loosen information technology with a knife where it is attached to the loin, leaving a thin roofing on the inside of the loin and beingness careful not to cutting into the tenderloin muscle.

Flank. Remove the flank next by cutting into the scrotum or udder, post-obit the round muscle and cutting close enough so fiddling of the lean meat is taken from in front end of the stifle joint. Continue cutting forth and below the outer portion of the line of the kidney fat, or in a straight line to get out 10 cm of the thirteenth rib in the flank. This cut may vary with the thickness of the carcass and is everyman in thick or heavy carcasses (Figs 65 and 66).

The tough membrane roofing the inside of the flank must exist removed by cutting off a thin strip on the lower side and then peeling off the membrane. A small piece of lean meat on the inside of the finish portion of the flank, weighing one.2–1.4 kg, is known as the flank steak (Fig. 67). This heavy packet 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 every bit a steak. The entire defatted flank may be used for stew or basis beefiness or rolled effectually stuffing and pot-roasted.

Round. The round and loin are divided at about the fourth sacral joint in the spinal column to almost parallel with the back end of the round, or to about 5 cm in forepart of the stifle joint (Fig. 68). The aim is to cut the tip of the ball-and-socket bone in the hip articulation, cutting off a slice about ii.5 cm in diameter. The round includes the rump, circular cushion (consisting of knuckle piece and within round musculus or topside), exterior round muscle (besides chosen bottom round muscle or silverside) and hind shank.

Remove the rump past cut just beneath the exposed pelvic or aitchbone. The rump usually has a large amount of os (Fig. 69). The near desirable piece of rump is cut from the upper portion and is composed of heart and bottom round muscles. The removal of bone and tying the rump ways that information technology requires less oven space and is easier to carve.

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

The remaining portion is made up of the hind shank and the piece called the heel of the round. The heel of circular is used equally a pot roast and is removed by cutting close to the bone and trigger-happy abroad every bit much meat every bit possible from the backside. The shank can exist sawn into pieces to be used for soup stock.

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

Loin. The loin is unremarkably completely sawn into steaks beginning at the large cease. Sirloin steaks are cut first and the commencement three or iv are known as wedge or round bone sirloin steaks. These are the least desirable pieces of the sirloin. The terminal sirloin is cutting where the hip-os is separated from the spinal column and the steak cutting there is known as the hip-or pin-bone sirloin steak.

The small portion of the loin known equally 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 musculus below the bone. T-bone steaks are cut to about 10 cm from the cease of the brusque loin. This tip portion can either be used as a roast or be cutting into rib steaks. Rib steak from the short loin is identified past the piece of the thirteenth rib remaining on it (Fig. seventy).

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

Musculus-boning method

I fantabulous approach to the cutting upwardly of meat animal carcasses which is becoming more than popular and utilized by large meat processors is the procedure usually referred to as "muscle-boning". While this procedure is particularly adjustable to large carcasses such as beef, it can be successfully used on carcasses or cuts of any size. Muscle-boning is also pop amidst hunters who do not have meat saws only who want to cut up a whole carcass with a knife while removing the os that would otherwise fill valuable freezer space. Any animal carcass with a complete and thick layer of subcutaneous or cover fat would accept to accept most of the fat removed in order to expose the muscles. Once the fat is removed, a boning pocketknife can be used to separate each large individual muscle or group of muscles. This is done along the seams of connective tissue that encases each muscle. Once separated the muscle mass is and so cutting from the bone, thus the term "muscle-boning". The advantages of this procedure are numerous; however, the principal reasons for using it are to obtain small-sized portions for sale or preparation; to permit each muscle or musculus combination to be treated or prepared according to its individual characteristics of size, tenderness, flavour or fibre orientation; and to remove much of the bone and fat that would otherwise take upwards packaging and storage space.

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

Directions for muscle-boning a side of beefiness are given here. Initially for muscle-boning, the side of beefiness is divided into fore-and hindquarters equally described for the bone-in method. Likewise, both the fore-and hindquarters are placed on the cutting table with the within upward. One muscle-boning method is as follows:

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

Foreshank. The foreshank has attached to it, behind the elbow joint, a relatively large, thick slice of musculus. This is commonly cut out by post-obit the connective tissue seams and produces a fairly large triangular-shaped cut correctly identified as boneless arm roast (Fig. 72). The residue of the foreshank can be 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 best utilized as ground meat.

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

Foursquare-cut chuck. The neck is sawn from the chuck and trimmed of bone, fatty and the large prescapular lymph gland. The boneless neck can be utilized equally a pot roast; however, information technology is more than ofttimes cut into cubes (Fig. 74) for stew or basis meat.

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

Rib. The rib is prepared by first sawing across the rib bones to facilitate the removal of both the backbone and the ribs with the knife (Figs 79 and 80). Another procedure often used to bone out a rib is advisedly with a sharp knife to loosen the small strip of meat institute between the ribs. The ribs are then loosened past cutting close to the os and removed by hitting with a blunt instrument. After removing all bones and the heavy yellowish connective tissue, the meat may be rolled into a tight package with the thin portion on the outside and tied tightly. Preparing ribs in this fashion makes for convenient carving and requires less cooking and storage space. About 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. After the heavy connective tissue lining is peeled from the inside of the plate, the bones are removed and the lean meat cubed for stew or prepared for grinding in a mode similar to the trimming of the brisket.

Hindquarter . Every bit a first step, the kidney and accompanying fat are removed from the hindquarter carefully with a knife so as not to cut into the tenderloin muscle. The hindquarter is then separated into flank, round and loin as described in the os-in method.

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

Flank. Remove the flank by cut into the scrotum or udder, post-obit the round muscle and cutting close enough so that fiddling lean meat is taken from the front of the stifle joint. Go on cutting along and below the outer portion of the line of the kidney fatty in a direct line and saw through the thirteenth rib. Again the flank steak is removed as described in the bone-in method (Figs 65 and 66).

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

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

Muscle-boning the round means that the large muscle masses of the round are separated from each other by following the natural connective tissue seams. In front of the stifle joint, the tip or knuckle piece is removed (Fig. 83), then the topside or inside round muscle (Fig. 84), and then the remaining silverside or bottom round muscles (Fig. 85). The latter is often divided and the eye of the round removed separately. All of the separated muscles may then exist used equally roasts or sliced into steaks. Muscle-boning is peculiarly 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 group attached to it that tin exist removed and utilized equally a pot roast. This cut is sometimes referred to every bit the "duck" of beef (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 residuum of the loin is then sawn just in front of the hip-bone into the brusk 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. 90) is usually cut into boneless top loin steaks (Fig. 91).

On-the-rail boning

This is a modification of the muscle-boning method. Typical for on-the-rail boning is the hanging position of the hindquarter or the 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 hands be pulled downwards under their ain weight after cutting them free along their natural connective tissue seams. Special hooks with handles used by the operators are an additional aid for the right fixation of the cuts during boning (Fig. 92).

On-the-rails boning is the nearly hygienic fashion of meat cutting. Contamination by hands of operators, tools, cut-boards, etc. is less than with other methods.

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

87. Cut the tenderloin from the within of the loin	90. Boning the curt loin
88. Tenderloin cutting into private 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 hard to identify them, primarily because traditionally the size and shape of the accompanying os has been used as the major means of identification. Also, the traditional shape of muscle in a cutting of meat is ofttimes determined considering 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 grooming. Muscle-boning facilitates this type of merchandising.

PORK CUTTING

Halving is done immediately later on the animal has been dressed and every effort should exist made to saw the carcass into equal sides through the centre of the backbone. The side to be cutting should be laid on the cutting table with the inside upward (Figs 93, 94 and 95).

92. On-the-track boning of unabridged beef side. Removing strip loin together with rump

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

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

Ham. The ham may be removed in several ways to brand either long-cutting or short-cutting hams. One procedure (short-cut) is to locate the division between the 2nd and third (or the third and 4th) sacral vertebrae and saw perpendicularly to the long axis of the ham (Fig. 97). Afterwards the bone has been severed with the saw, the knife is used to complete the removal of the ham. The ham is further trimmed by removal of the tail os on one 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 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 order to obtain a long-cut ham the division is fabricated between the last two (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 commonly merchandised in smaller portions (topside, silverside, thick flank, shank).

94. The pork carcass and its cuts

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

The cut procedure of the ham is as follows. Remove tail bone and aitch bone and cut the rump off. Skin 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 betwixt it and the silverside (outside portion of leg) and thick flank (front position of leg). The topside can then be sliced into steaks. This produces betwixt 5 and six lean steaks depending on the thickness and weight required by the customer. The next step is to remove the leg bone (femur). The thick flank (knuckle) is cut from the silverside by following the natural seam. Remove the kneecap (patella) and the internal fat deposits before further preparation of the thick flank, e.g. for diced pork or steaks.

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

Fore-end. Considerable variation exists as to where the fore-cease is removed. More often than not one to iii ribs are left on the pork fore-end. Locate the division betwixt the third and 4th ribs from the head end and saw perpendicularly to the length of the backbone. The fore-cease is trimmed of the hock which is cut off most halfway up the leg and about 2-thirds of the skin and fat is removed from the barrel or top end. Additionally the neckbone (all cervical and three thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed by a direct cut parallel to the cutting that separates the fore-stop from the side simply behind the site where the ear was removed (Fig. 101). The fore-end may be divided into ii cuts (spare-rib, likewise called blade Boston, and hand, also called arm picnic) by sawing just below the exposed lower end of the blade-bone parallel to the acme of the shoulder (Fig. 102). The spare-rib can exist sliced into steaks or used as a roast. It tin can easily be made into a boneless cut by removing the corner of the blade-os.

As well this method another ways of cutting and boning the pork foreend be. 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 nether-blade steak and remove the blade-bone (scapula) and the shoulder-bone (humerus). Separate the main muscle cake from the smaller group. The smaller grouping, after trimming the fat off, can be used for dicing. The main shoulder block should be trimmed of excessive connective tissue. It can be separated further into the blade and plume muscles and the chief shoulder muscle. These can then be sliced into a number of boneless steaks. The grouping of muscles on either side of the spinous processes of the neckbone and the 2 or three post-obit segments of the backbone is chosen the neck-end. The neck-finish is loosened from the courage and after trimming off excessive rind, fat and any adhering ragged edges it can exist cut into attractive steaks.

Lion. The eye 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 border of the split up backbone (Fig. 103). The fatty dorsum (skin and excess fat) is removed from the loin so that a complete fat cover nigh 0.5 cm thick remains. Starting along the backbone side at the shoulder terminate, cut and lift the fat over the curve of the loin muscles without cut 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 be cut one.3–one.nine cm thick. Thicker chops may be made and a pocket cutting into them for stuffing (Fig. 105).

Abdomen. Divide the spare-ribs from the belly past cut closely underneath the ribs outset at the flank end (Fig. 106). Prepare the bacon side from the belly by removing whatsoever thin or ragged pieces of lean. Turn the belly over and remove the lower edge with a direct cut just within of the teat line. Trim the flank edge of the abdomen to foursquare the whole piece to ready it for curing.

LAMB Cut

Method

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

Cooling

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

Carcass

Lamb carcasses are by and large non split into halves after dressing because they are not thick enough in any location to create cooling bug. Begin cutting the lamb carcass by removing the sparse cuts, i.e. flank, chest and foreleg. Lay the carcass on the cutting table and marking one side from the cod or udder fatty in front of the hind leg to the elbow articulation (Figs 107, 108 and 109). Afterward removing the thin cuts from both sides, remove the kidneys, kidney fatty and diaphragm (Fig. 110). Next the carcass is turned over and the neck removed either in thin slices to be braised or in one piece to be added to stew or to exist boned and footing.

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

The trimmed carcass tin can so be separated into four key cuts, each with different characteristics. A cutting 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 just in front of the hip bones by cutting through the back where the bend of the leg muscles blends into the loin (Fig. 111).

107. The lamb carcass and its bones

Legs. Divide the legs through the heart of the backbone (Fig. 112). Trim off the flank and cod or udder fat. Apply the saw and knife to remove the backbone from the leg. The leg may exist further trimmed past cutting through the knee-joint which is located about halfway between where the muscles of the shank end 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 cutting from the loin stop of the leg. Legs may either be prepared with the bone in or the basic completely removed and the leg rolled and tied.

108. The lamb carcass and its cuts

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

Rib. The rib of lamb is prepared past sawing through the ribs on both sides of the backbone (Fig. 116). The main portion of the backbone is then removed with a knife. Rib chops are easily made by cutting between the ribs. Remove the fell earlier cooking the chops. The breast portion may exist barbecued in i piece or made into riblets by cutting between the ribs (Fig. 117).

Shoulder. After splitting through the backbone, the shoulder may be roasted equally is, made into chops, or boned and rolled into a roast. Arm chops should be made get-go past cutting parallel to the surface where the foreleg and breast were removed. Blade chops are made by cut between ribs and sawing through the blade- and backbones. To prepare a boneless shoulder, commencement remove the ribs and courage by cutting closely underneath the ribs, backbone and cervix vertebrae. Next from the rear surface cut forth the inside of the bract-bone to expose it and the armbone. Cut forth the edges of the basic 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 stuffed 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 basis.

111. Lamb carcass separated into four central 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 as one would set up basis veal or beef.

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

Chilled meat is usually kept for the auction in refrigerated brandish cabinets, either unwrapped or portioned and packaged for self-service outlets. Refrigerated display cabinets may take fan-assisted convection and/or natural convection. Fan-assisted types are better able to maintain a lower temperature as they are less affected 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 covering the loin	117. Rib chops and breast portion

Do not store or display unwrapped cooked and raw meat together. Use separate refrigerators, display cabinets etc. to avert cross-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 moving-picture show. The main objective of unproblematic packaging is to provide hygienically protected portioned meat for self-service retail outlets. Merely the meat portions must also satisfy the customers' preference for brilliant crimson fresh meat. This color is due to the pigment myoglobin loosely binding oxygen to form oxymyoglobin. For this colour to develop and be maintained, the wrapping film must have a high-oxygen permeability. To avoid desiccation of the cut surface, the film should have a depression-wet permeability. After a time the cut surface becomes more than brown as a result of myoglobin binding the oxygen more than tightly to course metmyoglobin. This may take up to three days depending on the temperature, the number of bacteria and other conditions.

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

The principal object of this type of simple packaging from a hygiene betoken of view is to reduce contamination from airborne micro-organisms. High standards of hygiene are required in the cut and packaging operations. On large pieces of meat the leaner mainly colonize the outer surfaces. When meat is cut fifty-fifty with a clean pocketknife they will be spread on to the freshly cut moist surface and multiply rapidly. This is not an statement for relaxing hygiene standards, rather information technology underlines the need not to add to the bacterial load past further contagion.

All surfaces and tools in the cutting and packaging room must be kept thoroughly clean. Packaging materials should exist stored in hygienic weather protected from dust and attack from insects or vermin. It is most important that personnel involved in cutting and packaging pay item attending to personal hygiene as they are the most likely source of food-poisoning pathogens which may survive better in the bundle surround than on unpackaged meat. This is in part due to the packaging preventing surface desiccation. The moist surface favours bacterial growth as does the high relative humidity that builds upwardly within the pack.

It is important to retard bacterial growth by maintaining a low temperature during the display life of the packs. Overwrapping actually increases the meat temperature every bit the layer of trapped air acts every bit an insulator. Heat generated by low-cal warms the upper surface. Meat should exist thoroughly cooled before packaging to help maintain a low temperature during its display life.

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

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

Bacteria 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 exist maintained then a pasteurizing treatment later packaging will be necessary. Even this, however, will non guarantee destroying Bacillus and Clostridium spp. if these have been introduced.

COOKING METHODS FOR Dissimilar MEAT CUTS

Primarily considering of natural tenderness or lack of tenderness, dissimilar cooking procedures are utilized to prepare the various cuts of meat correctly. Tender cuts are all-time cooked with dry heat, as past broiling, roasting or pan broiling. Less tender cuts are tenderized by cooking with moist heat. Connective tissue is softened and made tender past cooking slowly in moisture.

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

Broiling

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

• Set the oven for broiling
• Identify thin cuts of meat on a rack at a altitude from the heat equal to two times the thickness of the cut plus 2.5 cm
• Broil steaks, chops or patties for approximately one-half the desired cooking time before turning
• Season and serve at once.

Pan-broiling

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

• Place meat in a hot frying-pan or on a griddle
• Do not add fat or water
• Cook slowly over moderate heat, turning occasionally
• Pour off or remove fat as information technology accumulates
• Brown meat on both sides
• Avert overcooking.

Roasting

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

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

  Meats are normally cooked to degrees of doneness as follows:

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

Pan-frying

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

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

Braising

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

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

Braising with large cuts is often 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 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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