At What Weight Can You Sell a Beef Cow to Slaughter

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Meat cut and utilization of meat cuts

VARIATIONS IN THE SENSORIC QUALITY OF MEAT

Large differences exist in the tenderness, juiciness and flavour of the various meat animal carcasses because of breeding, age, feeding and direction. Within each animal carcasses and associated with the unlike muscles at that place are variations in tenderness that dictate how different cuts of meat should exist prepared to yield the most palatable foods. Because of these differences in tenderness, juiciness and flavour, each meat cut should exist merchandised according to its availability and palatability characteristics. Consequently, different prices should be charged for unlike cuts from the various meat animals so that consumers have choices. The tenderloin of beef is a relatively small cut and therefore of limited quantity merely 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 need for a cut that is like shooting fish in a barrel to prepare and serve. Roasts from the chuck or shoulder of beefiness are less tender than the tenderloin; withal, when properly prepared past pot-roasting, they besides will be tender, juicy, flavourful and will provide practiced nutritional value. Because in that location are more kilograms of chuck roast on any one beef carcass and because they require more fourth dimension and effort to melt correctly, chuck roasts do not and should not need the same high price per kilogram as tenderloin.

Throughout the globe, countries take 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 up from the tender or less tender parts of those animals. In order to get the maximum eating satisfaction and likewise the maximum nutritional value, each cut must be matched with the right 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.

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

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

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

The historic period to slaughter animals varies depending on many things. The highest quality beef comes from animals that are nether 36 months of historic period. One-time cows produce highly adequate beef if properly fattened and processed. Depending on the calf and the feeding regime, calves are best slaughtered between three and sixteen weeks of age. Hogs may be killed any time after they accomplish six weeks of age, merely for the most profitable pork production may need to exist fed for five to x months. Sheep and goats may exist killed someday after six weeks, but the more desirable age is from six to 12 months.

All meat animal carcasses are equanimous of muscle, fat, bone and connective tissue. The chief edible and nutritive portion is the muscle or lean meat. The muscle is seldom consumed without some of the attached fat and connective tissue. The carcass composition of animals slaughtered afterward usual fattening periods is shown in Tabular array iii. Information technology tin exist noted that the carcass composition varies little between species and is some what dependent on the fatness of the brute at slaughter.

The lean of each meat animal carcass consists of about 300 private and different muscles of which just about 25 can be separated out and utilized as unmarried musculus or muscle combinations. The separated muscles are not all the same. They vary widely in palatability (tenderness, juiciness, flavor) depending on the maturity or historic period of the animate being and the torso 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 only support the animal such as those found forth the back. The latter are usually more tender and less flavourful. Other factors may influence palatability just maturity and body location are probably the most important.

Colours of the lean and fat are of import characteristics of a normal, wholesome products. Most diseased or unnatural weather condition will alter the color from what is considered normal for the species. By and large the colour of the fat will be from pure white to a creamy yellow for all animals. Pink or ruby-red fat probably means that the animate being had a fever or was extremely excited prior to slaughter. The colour of the muscle tissues for normal product should be:

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

Almost always tissues from older animals are darker in colour. At times the fat on some carcasses from immature animals will be night yellow considering of the breed which lacks the ability to convert yellow carotene to colourless vitamin A and/or considering the animals have consumed large amounts of green fodder. It is not uncommon for anile ruminant animals to take carcasses with yellowish fatty.

At times animals will suffer from stress prior to slaughter and signs of their reaction will be axiomatic in the carcass. Stressed cattle often produce dark cutters in which the musculus is not the normal bright cherry cerise but rather is dark 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, firm and dry (DFD). Exudative carcasses are watery and chop-chop lose water. None of these conditions produced by dues-mortem stress renders the product inedible but both lower the palatability and centre appeal of the beef and pork and tin can be confused with other more serious illness conditions.

EQUIPMENT FOR THE MEAT-Cutting OPERATION

• solid cutting table, preferably fabricated of non-corrosive material (stainless steel, aluminium or galvanized material) with hard plastic summit. If wood has to be used instead of plastic merely tight wooden tops/cutters should exist 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 cloth)
• wrapping tabular array
• newspaper or plastic foil/bags for meat wrapping
• tool holder
• metal mask/safety gloves
• boning aprons/safety aprons
• hand launder-basin
• pocketknife sterilizer

Beefiness Cut

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

• Cut across the grain of meat when possible.
• Use precipitous knives and saws for speed and good workmanship.
• Keep the cut table orderly and accept a place for everything.
• Be clean and sanitary in all operations.

At that place are different ways to cutting the fore- and hindquarters of beefiness depending on its apply, 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 course of steaks and roasts.

55. The beef carcass and its bones

Halving

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

Quartering

Quartering or ribbing down is the sectionalization of a side of beefiness betwixt the 12th and thirteenth ribs into fore-and hindquarters. One 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 between the 12th and thirteenth ribs splits the carcass almost in quarters, usually with slightly heavier forequarters. Brand this cut straight and dandy. Locate the exact identify betwixt the ribs on the inside of the carcass and make the cutting nearly 5 cm from the midline at the flank. The flank function should be left attached until the quarter is ready to exist carried to the cutting table. So 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 pocket-sized end of the loin. Make this cutting from the inside. The large muscle exposed when this cut is fabricated is the "eye of beef" in which most of the quality characteristics of the meat can be seen including colour, marbling, firmness and texture. High-quality beef will accept a bright ruby colour, some intramuscular fat or marbling, be firm to the impact and fine in texture.

When the person conveying the meat has a business firm grip on the forequarter, the pocket-size strip of flesh property the quarters together should be cut. With some practice and experience, one tin larn to acquit a forequarter hands by holding below the shank and so that the total weight of the quarter is on the carrier's shoulder when it is cut downward. By taking a step forward as the cut is being fabricated, it is easier to have the quarter drop with the right proportion of weight on the shoulder. The right forequarter should be carried on the left shoulder and the left forequarter on the right shoulder. When placing the forequarter on the cut table, always take the inside up.

Os-in method

By far the easiest manner to merchandise meat is to have some basic information relative to the bone and musculus structure of the carcass and to use an electric saw to cut up the whole carcass. This is now being done to a large extent past meat packers who cut out what is commonly referred to as a wholesale or fundamental cutting such as a whole chuck (shoulder), rib, loin or round of beef. The cut may or may not exist 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 exist extended as much as 2 or iii months. The store personnel demand have simply the slightest knowledge of meat cutting. The fundamental is positioned correctly and run beyond the saw in a prescribed fashion, the saw dust is scraped off, and the consumer-sized cut packaged for retail sale.

Common wholesale or fundamental 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 fat is removed from the loin. Since the hindquarter contains a higher proportion of tender cuts, it is usually in greater demand and returns higher prices.

Forequarter . The offset cut to make is between the fifth and sixth ribs counting from the neck back (Fig. 57). This cut is made parallel with the ribs and produces a cross-cutting chuck consisting of a square-cut chuck (also called chuck and blade), foreshank and brisket. Next the foreshank and brisket are removed by cutting through the outset sternal cartilage (the beginning soft segment of the breastbone), and making the cut nearly parallel with the backbone of the carcass (Figs 58 and 71).

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

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

Foursquare-cut chuck. This wholesale cut contains the first five ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are usually made across the bottom or shank end of the chuck resulting in arm steaks or roasts (Fig. 60). The chuck is then turned and cuts are made parallel with the ribs, resulting in blade steaks and roasts (Fig. 61). If the carcass is of loftier quality and thickly fleshed, steaks cut from the rib terminate of the chuck or beyond the arm bone will be highly desirable. Blade cuts to be used equally roasts should comprise two or three ribs and should exist trimmed as for standing rib roasts, although for convenience in carving all basic may be removed. The portions nearest the neck normally 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 foursquare-cutting chuck	60. Arm steaks
	61. Blade steaks

Only the neck remains to be candy. Information technology is unremarkably severed at a point where it enlarges to see the shoulder. The neck contains a large corporeality of os and connective tissue and is generally used for simmering, corning or grinding. All bloody portions should be trimmed off before other cutting is done.

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

The plate may be used for dissimilar purposes, only information technology is commonly used for stews or further processing. Short ribs, which are suited for broiling, are too cut from the upper portion of the plate, usually nigh 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 exist left in and the plate sawn crosswise into modest pieces. The plate can also be boned and the meat used for footing meat or sausage products. Before cut the plate in any way, remove the tough membrane lining the inner portion below where the ribs join the breastbone.

Rib. The rib cutting is fabricated upward of the rear 7 ribs in the forequarter. This is the most valuable slice of meat from the forequarter because it is the most tender and has the to the lowest degree corporeality of bone. It has a large bundle of musculus fibre that runs parallel to the courage.

At that place are several dissimilar means to prepare the rib cut for cooking as a roast. It may also be used for steaks (Fig. 64). It may be prepared every bit a bonein, folded or rolled roast. If prepared every bit a bone-in roast, the superior spinous processes of the vertebrae or featherbones are loosened from the meat and so cut off with a saw. In making this cutting, keep the knife as close to the bone as possible to avoid removing the thin lining that surrounds the bundle of musculus fibre next to the bone. With the saw, cut across the ribs at intervals of about eight cm, just deep enough to cut through the ribs. Also remove the yellowish connective tissue or ligament found between the outer roofing and the layer of muscle.

The simply departure betwixt bone-in and a folded rib roast is that a small five-cm piece of rib is removed then that the thin end of the cutting may be folded and skewered to the heavy portion. This merely makes a neater, more compact parcel.

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

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

Kidney knob. Begin removing the kidney fat at the lower cease and loosen information technology with a pocketknife where information technology is attached to the loin, leaving a sparse covering on the within of the loin and being careful not to cut into the tenderloin muscle.

Flank. Remove the flank adjacent by cutting into the scrotum or udder, following the round muscle and cut close enough so little of the lean meat is taken from in front of the stifle joint. Continue cutting along and below the outer portion of the line of the kidney fat, or in a straight line to leave 10 cm of the thirteenth rib in the flank. This cut may vary with the thickness of the carcass and is lowest in thick or heavy carcasses (Figs 65 and 66).

The tough membrane covering the within of the flank must be removed past cutting off a sparse strip on the lower side and and then peeling off the membrane. A small piece of lean meat on the inside of the end portion of the flank, weighing 1.ii–1.four kg, is known as the flank steak (Fig. 67). This heavy package of muscle fibres is dry out and if used for steak is oftentimes scored on both sides, marinated or sliced thin to make it more than tender and desirable every bit a steak. The unabridged defatted flank may exist used for stew or ground beef or rolled around stuffing and pot-roasted.

Round. The round and loin are divided at about the fourth sacral joint in the spinal column to almost parallel with the back end of the round, or to almost 5 cm in front of the stifle joint (Fig. 68). The aim is to cut the tip of the ball-and-socket bone in the hip joint, cutting off a piece about 2.v cm in diameter. The round includes the rump, round absorber (consisting of knuckle piece and within round muscle or topside), outside round muscle (also called lesser round muscle or silverside) and hind shank.

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

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

The remaining portion is made upwardly of the hind shank and the piece called the heel of the round. The heel of round is used as a pot roast and is removed by cutting shut to the bone and trigger-happy away as much meat as possible from the backside. The shank tin can exist sawn into pieces to exist used for soup stock.

65. Removing the flank on the cutting table (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 commonly completely sawn into steaks beginning at the large end. Sirloin steaks are cutting first and the first 3 or four are known as wedge or round bone sirloin steaks. These are the least desirable pieces of the sirloin. The last sirloin is cut where the hip-bone is separated from the spinal cavalcade and the steak cut there is known every bit the hip-or pin-bone sirloin steak.

The pocket-sized portion of the loin known equally the short loin is the source of Tbone steaks. This area contains the 2 nearly tender muscles in the whole carcass, namely, the loin heart muscle above the os and the tenderloin muscle beneath the os. T-bone steaks are cutting to about ten cm from the end of the short loin. This tip portion can either exist used as a roast or be cut into rib steaks. Rib steak from the brusque loin is identified by the piece of the thirteenth rib remaining on information technology (Fig. seventy).

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

Muscle-boning method

One excellent approach to the cut up of meat animal carcasses which is becoming more pop and utilized by large meat processors is the procedure commonly referred to equally "muscle-boning". While this process is especially adaptable to large carcasses such as beefiness, it can be successfully used on carcasses or cuts of any size. Muscle-boning is besides pop among hunters who do not have meat saws but who want to cut up a whole carcass with a knife while removing the bone that would otherwise fill up valuable freezer space. Whatsoever brute carcass with a complete and thick layer of subcutaneous or cover fat would take to have about of the fat removed in guild to expose the muscles. One time the fat is removed, a boning pocketknife can exist used to dissever each large individual muscle or group of muscles. This is done forth the seams of connective tissue that encases each muscle. Once separated the muscle mass is then cutting from the bone, thus the term "muscle-boning". The advantages of this procedure are numerous; however, the master reasons for using it are to obtain small-sized portions for sale or training; to permit each muscle or muscle combination to be treated or prepared co-ordinate to its individual characteristics of size, tenderness, flavour 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; middle, T-os steaks; correct, rib steaks

Directions for musculus-boning a side of beef are given hither. Initially for muscle-boning, the side of beef is divided into fore-and hindquarters every bit described for the os-in method. Also, both the fore-and hindquarters are placed on the cutting table with the within up. 1 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, see as well Figs 57, 58 and 62).

Foreshank. The foreshank has attached to information technology, behind the elbow joint, a relatively large, thick piece of muscle. This is usually cut out past following the connective tissue seams and produces a adequately large triangular-shaped cutting correctly identified as boneless arm roast (Fig. 72). The balance of the foreshank can be sawn into soup basic or can be separated into bone and soft tissue with a knife. The soft tissue is equanimous of musculus, fatty and a large amount of connective tissue which is best utilized every bit basis meat.

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

Square-cut chuck. The neck is sawn from the chuck and trimmed of os, fat and the big prescapular lymph gland. The boneless cervix can be utilized as a pot roast; however, it is more often cut into cubes (Fig. 74) for stew or basis meat.

From the large remaining portion of the chuck, the ribs and feather bones (superior spinous processes) are removed with a pocketknife (Fig. 75) and the heavy, xanthous connective tissue or elastin is removed from the top of the cut. With a knife the thick portion is and then separated into outside and within portions past post-obit the inside or smooth side of the blade-bone (Fig. 76) which is then lifted from the exterior slice along with what remains of the arm bone. The inside portion which contains some of the rib heart musculus is often rolled and tied to exist used every bit a pot roast (Fig. 77). There is a function of the outside chuck, a muscle that somewhat resembles the tenderloin muscle in size and shape but not in tenderness, which is frequently cutting into steaks known every bit chuck fillets (Fig. 78).

Rib. The rib is prepared by first sawing across the rib basic to facilitate the removal of both the backbone and the ribs with the pocketknife (Figs 79 and eighty). Another process oft used to bone out a rib is advisedly with a abrupt knife to loosen the small strip of meat plant betwixt the ribs. The ribs are then loosened by cutting shut to the bone and removed by striking with a blunt instrument. Later on removing all bones and the heavy xanthous connective tissue, the meat may exist rolled into a tight parcel with the thin portion on the exterior and tied tightly. Preparing ribs in this fashion 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 be sliced into boneless rib steaks (Fig. 81).

Plate. After the heavy connective tissue lining is peeled from the within 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 . As a outset footstep, the kidney and accompanying fat are removed from the hindquarter carefully with a knife and then as non to cut into the tenderloin muscle. The hindquarter is then separated into flank, round and loin every bit 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 os

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

Round. The round and loin are separated with a saw every bit described in the 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 round	85. Silverside or bottom round muscle being separated from round
84. Topside or inside round muscle being separated from round	86. Hind shank

Musculus-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 forepart 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 bottom round muscles (Fig. 85). The latter is often divided and the center of the round removed separately. All of the separated muscles may and so be used as roasts or sliced into steaks. Musculus-boning is particularly useful when beef is prepared for roasting for large groups such equally pit barbecuing.

Hind shank. The hind shank, somewhat like the foreshank, has a large muscle group attached to it that can exist removed and utilized as a pot roast. This cut is sometimes referred to as the "duck" of beef (Fig. 86).

Loin. The tenderloin muscle is carefully cutting from the inside of the loin (Fig. 87) and usually cut into private steaks (Fig. 88). The remainder of the loin is then sawn just in front of the hip-bone into the curt loin and sirloin sections. The bone is removed from the sirloin which is a somewhat complicated procedure considering the pelvic os is fused with the courage (Fig. 89). The brusk loin is boned and the musculus that is known every bit boneless tiptop loin (Fig. ninety) is commonly cut into boneless tiptop loin steaks (Fig. 91).

On-the-runway 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 beef side (Fig. 92) during the boning process. The removal of the dissimilar meat cuts from the hanging carcass is considerably facilitated. Beefiness cuts can easily be pulled downward under their own weight afterwards cut them free along their natural connective tissue seams. Special hooks with handles used past the operators are an additional aid for the correct fixation of the cuts during boning (Fig. 92).

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

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

87. Cutting the tenderloin from the inside of the loin	ninety. Boning the brusque loin
88. Tenderloin cut into individual steaks	91. Cut boneless top loin steaks
89. Removing the os from the sirloin

When meat cuts are produced by muscle-boning information technology is often hard to place them, primarily because traditionally the size and shape of the accompanying bone has been used as the major means of identification. Also, the traditional shape of muscle in a cut of meat is ofttimes determined because of its attachment to bone. Many conventional cuts of meat combine muscles considering of their association, size and proximity to bone or full general location. The basic principle of merchandising meat is to split the tender from the less tender and to sell each according to its palatability characteristics and its possible method of preparation. Muscle-boning facilitates this blazon of merchandising.

PORK CUTTING

Halving is washed immediately after the animal has been dressed and every endeavor should exist made to saw the carcass into equal sides through the center of the backbone. The side to be cut should be laid on the cutting tabular array with the inside up (Figs 93, 94 and 95).

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

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

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

Ham. The ham may exist removed in several ways to make either long-cutting or short-cutting hams. One procedure (short-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). Later on the os has been severed with the saw, the knife is used to complete the removal of the ham. The ham is further trimmed past removal of the tail bone on one side and the flank on the other side. Commonly a skinned ham is produced by removal of three-fourths of the skin and fatty from the rump end (Fig. 98). For the product of special cured stale hams the skin is left on (Fig. 99).

93. The pork carcass and its bones

In order to obtain a long-cutting ham the division is made 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 center section and shank portion. Present more processors are removing the bones thus fabricating a boneless rump (chump) and a boneless ham. The ham is commonly merchandised in smaller portions (topside, silverside, thick flank, shank).

94. The pork carcass and its cuts

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

The cut procedure of the ham is as follows. Remove tail bone and aitch bone and cutting the rump off. Peel back the rind and associated fatty to betrayal the topside musculus on the interior side of the leg. Separate the topside by following the natural seam between it and the silverside (outside portion of leg) and thick flank (front position of leg). The topside can then be sliced into steaks. This produces between five and six lean steaks depending on the thickness and weight required by the client. The side by side 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 farther training of the thick flank, e.g. for diced pork or steaks.

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

Fore-end. Considerable variation exists as to where the fore-stop is removed. Generally one to three ribs are left on the pork fore-terminate. Locate the segmentation betwixt the tertiary and 4th ribs from the caput end and saw perpendicularly to the length of the backbone. The fore-stop is trimmed of the hock which is cutting off nearly halfway upwardly the leg and about two-thirds of the skin and fatty is removed from the barrel or top end. Additionally the neckbone (all cervical and 3 thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed by a directly cut parallel to the cut that separates the fore-stop from the side just behind the site where the ear was removed (Fig. 101). The fore-end may exist divided into two cuts (spare-rib, also called blade Boston, and paw, also chosen arm picnic) by sawing just below the exposed lower end of the blade-bone parallel to the elevation of the shoulder (Fig. 102). The spare-rib can exist sliced into steaks or used equally a roast. It can easily be made into a boneless cut by removing the corner of the blade-os.

Besides this method some other ways of cutting and boning the pork foreend exist. In order to obtain boneless cuts (shoulder and neck-end) from the fore-end the following technique is recommended. Seam the shoulder advisedly from the residue of the side, leaving the rind and associated fat behind. Release the nether-blade steak and remove the blade-os (scapula) and the shoulder-os (humerus). Split up the main muscle block from the smaller group. The smaller grouping, afterward trimming the fatty off, can be used for dicing. The chief shoulder block should be trimmed of excessive connective tissue. Information technology can be separated further into the bract and feather muscles and the main shoulder muscle. These can then be sliced into a number of boneless steaks. The group of muscles on either side of the barbed processes of the neckbone and the 2 or 3 following segments of the courage is called the neck-end. The neck-end is loosened from the backbone and afterward trimming off excessive rind, fat and any adhering ragged edges it can be cut into bonny steaks.

King of beasts. The middle or heart section of the pork side is divided into loin and belly by a direct cut from the edge of the tenderloin muscle on the ham end through a point on the front end rib tight against the protruding edge of the split backbone (Fig. 103). The fat dorsum (skin and excess fatty) is removed from the loin so that a complete fatty embrace nearly 0.5 cm thick remains. Starting along the backbone side at the shoulder end, cut and lift the fat over the curve of the loin muscles without cutting into the lean (Fig. 104). The loin can exist roasted whole, cut into smaller roasts or cutting into chops. Shoulder, rib, loin and sirloin chops are fabricated from the loin. Chops for broiling or frying should be cut one.3–1.9 cm thick. Thicker chops may be made and a pocket cut into them for stuffing (Fig. 105).

Abdomen. Separate the spare-ribs from the belly by cut closely underneath the ribs beginning at the flank end (Fig. 106). Prepare the salary side from the belly by removing any sparse or ragged pieces of lean. Turn the belly over and remove the lower border with a straight cut just inside of the teat line. Trim the flank edge of the belly to foursquare the whole piece to set information technology for curing.

LAMB Cut

Method

This process every bit described may also be followed for the processing of deer, goats, sheep or other beast carcasses of similar size.

Cooling

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

Carcass

Lamb carcasses are generally not split into halves after dressing considering they are not thick plenty in any location to create cooling problems. Begin cutting the lamb carcass by removing the sparse cuts, i.eastward. flank, chest and foreleg. Lay the carcass on the cut table and mark one side from the cod or udder fat in forepart of the hind leg to the elbow articulation (Figs 107, 108 and 109). After removing the thin cuts from both sides, remove the kidneys, kidney fat and diaphragm (Fig. 110). Next the carcass is turned over and the neck removed either in thin slices to exist braised or in one piece to be added to stew or to be boned and footing.

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

The trimmed carcass can and so be separated into four key cuts, each with different characteristics. A cutting between the fifth and 6th rib removes the shoulder. Another cut betwixt the twelfth and thirteenth (final) rib separates the rib from the loin. The loin and legs are separated only in front of the hip basic by cutting through the dorsum where the bend of the leg muscles blends into the loin (Fig. 111).

107. The lamb carcass and its basic

Legs. Separate the legs through the centre of the courage (Fig. 112). Trim off the flank and cod or udder fat. Utilize the saw and pocketknife to remove the backbone from the leg. The leg may be further trimmed past cutting through the knee-joint which is located about halfway between where the muscles of the shank terminate and the muscles of the lower leg brainstorm. Work the pocketknife 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 bone in or the bones completely removed and the leg rolled and tied.

108. The lamb carcass and its cuts

Loin. The loin is unremarkably split through the middle of the backbone and chops are cut perpendicularly to the backbone (Fig. 114). Lamb chops are cut about two.5 cm thick. Double or "English" chops are fabricated from a loin that has non been split up. Remove the cruel or connective tissue covering before cooking chops (Fig. 115).

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

Shoulder. After splitting through the courage, the shoulder may be roasted as is, made into chops, or boned and rolled into a roast. Arm chops should be made start past cutting parallel to the surface where the foreleg and chest were removed. Blade chops are made by cutting between ribs and sawing through the blade- and backbones. To gear up a boneless shoulder, showtime remove the ribs and backbone by cutting closely underneath the ribs, backbone and cervix vertebrae. Adjacent from the rear surface cut forth the inside of the blade-bone to betrayal it and the armbone. Cut forth the edges of the bones and remove them (Fig. 118). Scroll the meat and necktie it securely with clean twine. The boneless shoulder may also be made into a pocket roast and blimp 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 be barbecued, cutting into pieces for stew or boned and the meat ground.

111. Lamb carcass separated into four cardinal 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 exist ground and used as one would prepare ground veal or beef.

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

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

114. Cut 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

Do not store or display unwrapped cooked and raw meat together. Use separate refrigerators, brandish cabinets etc. to avert cross-contamination. Raw-meat exudate on to cooked meat gives an explosive bacterial growth.

Elementary packaging of fresh meat with plastic foil has become very popular with the availability of suitable and inexpensive film. The main objective of simple packaging is to provide hygienically protected portioned meat for cocky-service retail outlets. But the meat portions must likewise satisfy the customers' preference for bright red fresh meat. This colour is due to the pigment myoglobin loosely binding oxygen to form oxymyoglobin. For this colour to develop and be maintained, the wrapping pic must take a loftier-oxygen permeability. To avoid desiccation of the cut surface, the film should take a low-moisture permeability. After a fourth dimension the cut surface becomes more brown as a upshot of myoglobin bounden the oxygen more tightly to course metmyoglobin. This may take up to three days depending on the temperature, the number of bacteria and other atmospheric condition.

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

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

All surfaces and tools in the cutting and packaging room must be kept thoroughly make clean. Packaging materials should be stored in aseptic conditions protected from dust and assault from insects or vermin. Information technology is most of import that personnel involved in cutting and packaging pay particular attention to personal hygiene equally they are the most likely source of nutrient-poisoning pathogens which may survive better in the parcel surroundings than on unpackaged meat. This is in part due to the packaging preventing surface desiccation. The moist surface favours bacterial growth as does the loftier relative humidity that builds upward within the pack.

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

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

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

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

COOKING METHODS FOR Unlike MEAT CUTS

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

Temperature command is important in meat cookery. Meat loses moisture, fat and other substances such as soluble proteins during cooking. Cooking losses can be minimized by decision-making the cooking temperature and the last internal temperature of the meat. Higher oven and college internal temperatures increases shrinkage. Whenever possible a meat thermometer should be used to make up one's mind accurately the caste of doneness of meat. Time and temperature guides can be used to ascertain doneness, but cooking time is affected by fatty, bone and moisture content and the shape and size of the cut. The basic types of meat cookery follow.

Broiling

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

• 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 ii.v cm
• Broil steaks, chops or patties for approximately i-half the desired cooking time before turning
• Season and serve at one time.

Pan-broiling

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

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

Roasting

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

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

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

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

Pan-frying

Pan-frying is commonly recommended for tender cuts two.5 cm thick or less. For best results:

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

Braising

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

• Utilize a heavy pan
• If desired, dark-brown meat slowly on all sides with sufficient fat to keep meat from sticking
• Season with salt, pepper, herbs or spices
• Add a small amount of liquid
• Cover tightly
• Cook slowly over depression heat on a stove burner or in a moderate oven until meat is tender.

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

Simmering

This method consists of cooking a small-scale amount of meat with a large amount of water. For best results the container should be tightly covered and the meat cooked slowly beneath the boiling bespeak until tender. This method is used for the production of soups to which vegetables, grains or pasta products may exist added.

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Source: https://www.fao.org/3/t0279e/T0279E05.htm

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