Square Feet to Hang Beef Carcass

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Meat cutting and utilization of meat cuts

VARIATIONS IN THE SENSORIC QUALITY OF MEAT

Large differences exist in the tenderness, juiciness and flavor of the various meat animal carcasses because of breeding, age, feeding and direction. Within each fauna carcasses and associated with the different muscles at that place are variations in tenderness that dictate how unlike cuts of meat should be prepared to yield the most palatable foods. Because of these differences in tenderness, juiciness and flavour, each meat cutting should be merchandised according to its availability and palatability characteristics. Consequently, different prices should be charged for dissimilar cuts from the various meat animals then that consumers have choices. The tenderloin of beef is a relatively minor cut and therefore of limited quantity but it is extremely tender and requires a minimum of cooking. Generally it is high-priced considering of its high quality and consumer demand for a cut that is piece of cake to prepare and serve. Roasts from the chuck or shoulder of beefiness are less tender than the tenderloin; however, when properly prepared by pot-roasting, they likewise will be tender, juicy, flavourful and will provide skilful nutritional value. Because at that place are more than kilograms of chuck roast on any one beef carcass and because they require more than fourth dimension and effort to cook correctly, chuck roasts practise not and should not need the same high toll per kilogram as tenderloin.

Throughout the earth, countries have 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 guild to get the maximum eating satisfaction and also the maximum nutritional value, each cutting must be matched with the right cooking procedure. Loin cuts which are more often than not tender should be prepared by broiling or other dry-oestrus methods while cuts with considerable bone and connective tissue from the shanks should be either braised or simmered for stews and soups.

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

	Beef	Pork	Lamb
Average live animal weight (kg)	454–544	95–104	45
Age (months)	36	6	8–12
Dressing percent (carcass/live weight)	60	70	fifty
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 chop-chop are commonly in good condition and the meat derived from their carcasses will be fatter, juicier and richer in flavour. Additionally, the amount of meat in proportion to hide, bone and offal volition exist 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. Quondam cows produce highly adequate beefiness if properly fattened and processed. Depending on the calf and the feeding regime, calves are all-time slaughtered betwixt three and sixteen weeks of historic period. Hogs may exist killed any time after they reach half dozen weeks of historic period, but for the most assisting pork product may need to be fed for v to ten months. Sheep and goats may exist killed someday later on six weeks, but the more desirable age is from six to 12 months.

All meat animal carcasses are composed of muscle, fat, os 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 fatty and connective tissue. The carcass composition of animals slaughtered after usual fattening periods is shown in Table 3. It tin be noted that the carcass composition varies lilliputian between species and is some what dependent on the fatness of the animal at slaughter.

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

Mostly, muscles of locomotion constitute in the extremities or legs are less tender and more than flavourful than muscles that but back up the brute such as those institute forth the back. The latter are usually more tender and less flavourful. Other factors may influence palatability but maturity and trunk location are probably the nearly important.

Colours of the lean and fat are important characteristics of a normal, wholesome products. Most diseased or unnatural conditions will change the colour from what is considered normal for the species. Generally the color of the fatty will be from pure white to a flossy yellow for all animals. Pink or reddish fat probably means that the animal had a fever or was extremely excited prior to slaughter. The colour of the muscle tissues for normal product should exist:

Meat	Color
Beef	Bright blood-red red
Goat meat	Calorie-free pink to ruby
Lamb	Calorie-free pink to ruddy
Pork	Greyish pink
Veal	Calorie-free pink to reddish
Venison	Dark red

Virtually always tissues from older animals are darker in colour. At times the fatty on some carcasses from immature animals will be dark yellow considering of the brood which lacks the power to catechumen yellow carotene to colourless vitamin A and/or because the animals have consumed big amounts of greenish provender. It is not uncommon for aged ruminant animals to have carcasses with xanthous fat.

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 red but rather is dark red and sticky. Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may yield carcasses that are pale, soft and exudative (PSE) or nighttime, firm and dry (DFD). Exudative carcasses are watery and chop-chop lose water. None of these weather condition produced by ante-mortem stress renders the product inedible merely both lower the palatability and eye appeal of the beef and pork and can exist confused with other more serious affliction conditions.

EQUIPMENT FOR THE MEAT-Cutting Operation

• solid cutting table, preferably made of non-corrosive textile (stainless steel, aluminium or galvanized material) with hard plastic top. If woods has to be used instead of plastic only tight wooden tops/cutters should be used.
• oil or water sharpening stone
• sharpening steel
• knives
  • boning - xx cm direct
  • steak - 30 cm curved
• meat saw - manus or electric
• totes, bins and meat trucks (plastic or other not-corrosive material)
• wrapping table
• paper or plastic foil/bags for meat wrapping
• tool holder
• metal mask/rubber gloves
• boning aprons/condom aprons
• hand launder-basin
• knife sterilizer

Beef CUTTING

Four essential points when cutting beefiness (or any other meat creature carcass) are:

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

At that place are dissimilar ways to cut the fore- and hindquarters of beef depending on its use, the wishes of the consumers, and the quality of the carcass (Figs 55 and 56). Poor-quality meat is normally used for further processing, while higher-quality and thicker-fleshed carcasses are used as fresh meat in the form of steaks and roasts.

55. The beef carcass and its bones

Halving

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

Quartering

Quartering or ribbing down is the division of a side of beef between the 12th and thirteenth ribs into fore-and hindquarters. 1 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 twelfth and thirteenth ribs splits the carcass almost in quarters, normally with slightly heavier forequarters. Make this cut straight and cracking. Locate the exact place between the ribs on the within of the carcass and brand the cutting about five cm from the midline at the flank. The flank role should be left fastened until the quarter is prepare to be carried to the cutting table. And then saw the courage, making the cutting even with the incision that was made with the knife to produce a smooth and attractive appearances to the small end of the loin. Make this cut from the within. The large musculus exposed when this cut is made is the "eye of beefiness" in which most of the quality characteristics of the meat can be seen including colour, marbling, firmness and texture. High-quality beef will have a bright reddish-red color, some intramuscular fatty or marbling, be firm to the touch and fine in texture.

When the person carrying the meat has a firm grip on the forequarter, the minor strip of flesh holding the quarters together should be cutting. With some practise and experience, one can learn to carry a forequarter easily by holding beneath the shank and so that the total weight of the quarter is on the carrier's shoulder when it is cut down. Past taking a step forward as the cutting is being made, information technology 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 cutting table, always have the inside up.

Bone-in method

By far the easiest way to merchandise meat is to have some basic information relative to the bone and muscle structure of the carcass and to utilize an electric saw to cut up the whole carcass. This is at present being washed to a big extent past meat packers who cut out what is ordinarily referred to equally a wholesale or primal cut such every bit a whole chuck (shoulder), rib, loin or round of beefiness. The cutting may or may not exist trimmed of some bone and fat then vacuum-packaged and shipped to a retail shop. The vacuum-packaging provides an anaerobic atmosphere and the refrigerated shelf-life of the product may be extended as much equally two or 3 months. The shop personnel need have merely the slightest knowledge of meat cutting. The fundamental is positioned correctly and run across the saw in a prescribed mode, the saw grit is scraped off, and the consumer-sized cut packaged for retail sale.

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

Forequarter . The outset 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 square-cut chuck (also called chuck and blade), foreshank and brisket. Next the foreshank and brisket are removed by cut through the offset sternal cartilage (the start soft segment of the breastbone), and making the cut almost 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 and so exist sawn into small pieces to exist used for soup stock or the lean may be removed and used for ground meat (Fig. 59).

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

Foursquare-cut chuck. This wholesale cut contains the start five ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are usually made across the lesser or shank end of the chuck resulting in arm steaks or roasts (Fig. 60). The chuck is and then turned and cuts are made parallel with the ribs, resulting in blade steaks and roasts (Fig. 61). If the carcass is of high quality and thickly fleshed, steaks cut from the rib end of the chuck or across the arm bone volition be highly desirable. Bract cuts to exist used as roasts should contain ii or three ribs and should be trimmed as for standing rib roasts, although for convenience in carving all basic may be removed. The portions nearest the cervix ordinarily have more connective tissue and are recommended for simmering rather than for steaks and roasts.

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

Merely the cervix remains to exist processed. It is unremarkably severed at a betoken where it enlarges to see the shoulder. The neck contains a big amount of bone and connective tissue and is generally used for simmering, corning or grinding. All encarmine portions should be trimmed off before other cutting is washed.

Brusque plate. The cutting to divide the curt plate from the rib is fabricated 18–25 cm from the inside edge of and parallel with the chine or backbone (Fig. 62). This segmentation varies co-ordinate to the thickness of the carcass. With a thick carcass, the cut may exist fabricated farther down the ribs, and with a sparse carcass nearer the spinal column.

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

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

There are several different ways to prepare the rib cut for cooking as a roast. It may besides be used for steaks (Fig. 64). It may be prepared as a bonein, folded or rolled roast. If prepared as a bone-in roast, the superior spinous processes of the vertebrae or featherbones are loosened from the meat and then cut off with a saw. In making this cut, keep the pocketknife as close to the bone as possible to avoid removing the sparse lining that surrounds the bundle of musculus fibre next to the bone. With the saw, cut beyond the ribs at intervals of near 8 cm, just deep enough to cut through the ribs. As well remove the xanthous connective tissue or ligament institute between the outer roofing and the layer of muscle.

The merely difference between bone-in and a folded rib roast is that a small 5-cm piece of rib is removed and so that the thin end of the cut may be folded and skewered to the heavy portion. This simply makes a neater, more compact packet.

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

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

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

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

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

Round. The round and loin are divided at most the fourth sacral joint in the spinal column to most parallel with the dorsum end of the round, or to about v cm in front of the stifle joint (Fig. 68). The aim is to cutting the tip of the ball-and-socket bone in the hip joint, cutting off a piece about 2.5 cm in bore. The round includes the rump, round absorber (consisting of knuckle piece and inside round muscle or topside), outside round musculus (also called bottom round muscle or silverside) and hind shank.

Remove the rump past cutting just below the exposed pelvic or aitchbone. The rump usually has a large corporeality of bone (Fig. 69). The well-nigh desirable slice 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 cleave.

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

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

65. Removing the flank on the cutting table (sawing through 13th rib 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 normally completely sawn into steaks commencement at the large end. Sirloin steaks are cutting first and the first three or four are known as wedge or round bone sirloin steaks. These are the least desirable pieces of the sirloin. The terminal sirloin is cut where the hip-bone 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 every bit the short loin is the source of Tbone steaks. This area contains the two most tender muscles in the whole carcass, namely, the loin eye musculus above the bone and the tenderloin muscle beneath the bone. T-bone steaks are cut to about x cm from the finish of the short loin. This tip portion tin either be used as a roast or be cut into rib steaks. Rib steak from the short loin is identified by the piece of the thirteenth rib remaining on information technology (Fig. 70).

When beef 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, utilise the heavy muscle lying over the outside of the shoulder-blade commonly known as shoulder clod.

Muscle-boning method

One fantabulous approach to the cut up of meat animal carcasses which is condign more than popular and utilized by large meat processors is the process normally referred to as "musculus-boning". While this procedure is particularly adaptable to large carcasses such as beef, information technology can be successfully used on carcasses or cuts of any size. Muscle-boning is as well popular among hunters who do non accept meat saws but who want to cut upwardly a whole carcass with a knife while removing the bone that would otherwise fill valuable freezer space. Any animal carcass with a complete and thick layer of subcutaneous or cover fat would have to accept most of the fat removed in order to betrayal the muscles. Once the fat is removed, a boning knife can be used to separate each large individual muscle or group of muscles. This is done forth the seams of connective tissue that encases each musculus. Once separated the muscle mass is then cut from the bone, thus the term "musculus-boning". The advantages of this process are numerous; nonetheless, the principal reasons for using information technology are to obtain small-sized portions for sale or training; to let each muscle or musculus combination to be treated or prepared according to its private 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.

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

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

Forequarter . The forequarter is sawn into square-cutting chuck, foreshank, brisket, rib and plate every bit in the bone-in method (Fig. 71, see too Figs 57, 58 and 62).

Foreshank. The foreshank has attached to information technology, behind the elbow joint, a relatively big, thick piece of muscle. This is ordinarily cut out by following the connective tissue seams and produces a fairly big triangular-shaped cut correctly identified as boneless arm roast (Fig. 72). The remainder of the foreshank can be sawn into soup bones or can exist separated into bone and soft tissue with a pocketknife. The soft tissue is composed of muscle, fat and a large amount of connective tissue which is best utilized every bit ground meat.

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

Foursquare-cut chuck. The cervix is sawn from the chuck and trimmed of bone, fat and the large prescapular lymph gland. The boneless neck can be utilized as a pot roast; however, it is more often cut into cubes (Fig. 74) for stew or ground 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, yellowish connective tissue or elastin is removed from the top of the cutting. With a knife the thick portion is so separated into outside and within portions by following the inside or smooth side of the bract-os (Fig. 76) which is then lifted from the outside piece forth with what remains of the arm bone. The inside portion which contains some of the rib center musculus is often rolled and tied to be used as 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 merely non in tenderness, which is often cut into steaks known as chuck fillets (Fig. 78).

Rib. The rib is prepared by start sawing beyond the rib bones to facilitate the removal of both the backbone and the ribs with the pocketknife (Figs 79 and 80). Another procedure often used to bone out a rib is advisedly with a abrupt knife to loosen the small strip of meat institute betwixt the ribs. The ribs are then loosened past cutting shut to the os and removed past striking with a edgeless instrument. Later on removing all bones and the heavy yellowish connective tissue, the meat may be rolled into a tight packet with the thin portion on the outside and tied tightly. Preparing ribs in this fashion makes for user-friendly carving and requires less cooking and storage space. About 25 percent of the initial rib weight is lost when the basic are removed. The boneless rib may also be sliced into boneless rib steaks (Fig. 81).

Plate. Subsequently the heavy connective tissue lining is peeled from the inside of the plate, the 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 first step, the kidney and accompanying fatty are removed from the hindquarter carefully with a knife then equally non to cut into the tenderloin muscle. The hindquarter is then separated into flank, round and loin as described in the bone-in method.

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

Flank. Remove the flank by cut into the scrotum or udder, following the circular muscle and cutting shut enough so that petty lean meat is taken from the front end 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 equally 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 os is removed from the round and the musculus sections of the round are exposed (Fig. 82).

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

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

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

Loin. The tenderloin muscle is advisedly cut from the inside of the loin (Fig. 87) and ordinarily cut into private steaks (Fig. 88). The remainder of the loin is so sawn just in front of the hip-bone into the brusque loin and sirloin sections. The bone is removed from the sirloin which is a somewhat complicated process because the pelvic os is fused with the backbone (Fig. 89). The brusk loin is boned and the muscle that is known as boneless top loin (Fig. 90) is commonly cutting into boneless top 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 procedure. The removal of the different meat cuts from the hanging carcass is considerably facilitated. Beef cuts can hands exist pulled downwardly under their ain weight after cutting them gratis along their natural connective tissue seams. Special hooks with handles used by the operators are an boosted assistance for the correct fixation of the cuts during boning (Fig. 92).

On-the-rail boning is the about hygienic mode of meat cutting. Contamination by easily 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 cutting tables every bit usual.

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

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

PORK CUTTING

Halving is washed immediately after the animate being has been dressed and every attempt should exist made to saw the carcass into equal sides through the centre of the backbone. The side to be cutting should exist laid on the cutting table with the inside up (Figs 93, 94 and 95).

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

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

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

Ham. The ham may be removed in several ways to brand either long-cut or short-cutting hams. One process (brusque-cut) is to locate the segmentation between the 2d and third (or the tertiary and fourth) sacral vertebrae and saw perpendicularly to the long axis of the ham (Fig. 97). After 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 iii-fourths of the pare and fatty from the rump end (Fig. 98). For the production 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-cut ham the sectionalisation is made between the terminal two (fifth and sixth) lumbar vertebrae. The long cut is composed of a rump or chump portion and a leg portion comprising heart department 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 divide into left and right side	97. Curt cutting of ham
	98. Removing skin and fat from the rump stop of the ham
96. Severing the hind human foot
	99. Pork leg cut into ham, shank and foot

The cut process of the ham is as follows. Remove tail bone and aitch bone and cut the rump off. Peel back the rind and associated fat to expose the topside muscle on the interior side of the leg. Divide the topside past following the natural seam between it and the silverside (outside portion of leg) and thick flank (front position of leg). The topside can so exist sliced into steaks. This produces between five and six lean steaks depending on the thickness and weight required past the customer. The next stride is to remove the leg os (femur). The thick flank (knuckle) is cut from the silverside past following the natural seam. Remove the kneecap (patella) and the internal fatty deposits before further preparation of the thick flank, e.one thousand. for diced pork or steaks.

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

Fore-finish. Considerable variation exists equally to where the fore-stop is removed. By and large one to three ribs are left on the pork fore-terminate. Locate the segmentation between the 3rd and fourth ribs from the caput cease and saw perpendicularly to the length of the backbone. The fore-terminate is trimmed of the hock which is cut off about halfway upwards the leg and about 2-thirds of the skin and fat is removed from the butt or pinnacle end. Additionally the neckbone (all cervical and three thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed by a straight cut parallel to the cutting that separates the fore-terminate from the side just behind the site where the ear was removed (Fig. 101). The fore-terminate may exist divided into 2 cuts (spare-rib, too called bract Boston, and paw, too called arm picnic) by sawing only below the exposed lower cease of the bract-bone parallel to the top of the shoulder (Fig. 102). The spare-rib tin can be sliced into steaks or used as a roast. It can easily be made into a boneless cut past removing the corner of the blade-bone.

Besides this method some other means of cutting and boning the pork foreend exist. In club to obtain boneless cuts (shoulder and neck-cease) from the fore-finish the following technique is recommended. Seam the shoulder carefully from the rest of the side, leaving the rind and associated fatty backside. Release the nether-blade steak and remove the blade-bone (scapula) and the shoulder-bone (humerus). Split the main muscle block from the smaller group. The smaller group, afterwards trimming the fatty off, tin can exist 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 main shoulder muscle. These tin so be sliced into a number of boneless steaks. The group of muscles on either side of the spinous processes of the neckbone and the ii or three post-obit segments of the backbone is chosen the neck-cease. The neck-end is loosened from the backbone and after trimming off excessive rind, fat and any adhering ragged edges it can be cut into attractive steaks.

Lion. The middle or centre section of the pork side is divided into loin and belly by a directly cut from the border of the tenderloin muscle on the ham cease through a point on the front rib tight confronting the protruding border of the split courage (Fig. 103). The fatty back (pare and backlog fat) is removed from the loin so that a complete fat cover about 0.five cm thick remains. Starting along the courage side at the shoulder terminate, cut and lift the fat over the bend of the loin muscles without cutting into the lean (Fig. 104). The loin tin be roasted whole, cut into smaller roasts or cut into chops. Shoulder, rib, loin and sirloin chops are fabricated from the loin. Chops for broiling or frying should exist cut i.iii–i.9 cm thick. Thicker chops may exist made and a pocket cut into them for stuffing (Fig. 105).

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

LAMB Cutting

Method

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

Cooling

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

Carcass

Lamb carcasses are more often than not not split into halves after dressing because they are non thick enough in any location to create cooling problems. Brainstorm cut the lamb carcass past removing the thin cuts, i.east. flank, breast and foreleg. Lay the carcass on the cutting table and marker 1 side from the cod or udder fatty in front end 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 fat and diaphragm (Fig. 110). Next the carcass is turned over and the neck removed either in thin slices to be braised or in one slice to exist added to stew or to be boned and ground.

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

The trimmed carcass can then be separated into four primal cuts, each with different characteristics. A cut betwixt 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 cut through the dorsum where the curve of the leg muscles blends into the loin (Fig. 111).

107. The lamb carcass and its basic

Legs. Split the legs through the centre of the courage (Fig. 112). Trim off the flank and cod or udder fat. Use the saw and knife to remove the courage 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 cut from the loin end 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 usually split through the middle of the courage and chops are cut perpendicularly to the backbone (Fig. 114). Lamb chops are cut nearly 2.v cm thick. Double or "English" chops are made 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 before cooking the chops. The breast portion may exist 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 equally is, made into chops, or boned and rolled into a roast. Arm chops should be fabricated first by cutting parallel to the surface where the foreleg and breast were removed. Blade chops are made by cutting betwixt ribs and sawing through the blade- and backbones. To set up a boneless shoulder, get-go remove the ribs and courage by cutting closely underneath the ribs, backbone and cervix vertebrae. Next from the rear surface cutting along the within of the bract-os to expose it and the armbone. Cut along the edges of the bones and remove them (Fig. 118). Roll the meat and tie it securely with clean twine. The boneless shoulder may also be made into a pocket roast and 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 tin exist barbecued, cutting into pieces for stew or boned and the meat ground.

111. Lamb carcass separated into four primal cuts (shoulder, rib, loin, legs)	113. Separating the shank from the leg
112. Splitting the legs

Lean trimmings. Lean trimmings of lamb in chunks are suitable for stews or to be marinated and used for special roasts. Other lean trimmings tin can be ground and used as one would ready footing veal or beef.

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

Chilled meat is usually kept for the sale in refrigerated display cabinets, either unwrapped or portioned and packaged for self-service outlets. Refrigerated display cabinets may 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 exist stacked to maintain a good air menstruation around all meat (Fig. 119).

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

Practise not store or display unwrapped cooked and raw meat together. Use separate refrigerators, display cabinets etc. to avoid 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 pic. The chief objective of uncomplicated packaging is to provide hygienically protected portioned meat for cocky-service retail outlets. But the meat portions must also 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 exist maintained, the wrapping flick must have a loftier-oxygen permeability. To avoid desiccation of the cut surface, the film should have a low-moisture permeability. Later on a time the cut surface becomes more chocolate-brown as a result of myoglobin binding the oxygen more than tightly to course metmyoglobin. This may have up to 3 days depending on the temperature, the number of bacteria and other weather.

Simple packaging for retail sale in self-service outlets commonly involves placing the meat portion in a plastic tray and overwrapping with a articulate plastic film (Fig. 120). Plastic trays are more hygienic than paper-thin. The portions cut should be based on local demand and only a day'south sales should be cutting at a time.

The master object of this blazon of simple 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 cutting moist surface and multiply rapidly. This is non an statement for relaxing hygiene standards, rather it underlines the demand non to add together 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 be stored in hygienic conditions protected from dust and set on from insects or vermin. It is most important that personnel involved in cut and packaging pay item attention to personal hygiene every bit they are the well-nigh likely source of nutrient-poisoning pathogens which may survive ameliorate in the package environs than on unpackaged meat. This is in office due to the packaging preventing surface desiccation. The moist surface favours bacterial growth as does the loftier relative humidity that builds upwards within the pack.

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

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

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

Leaner introduced during cut and packaging face up petty contest and may be of the food-poisoning blazon if personal hygiene is poor. If very loftier standards of hygiene cannot exist maintained so a pasteurizing treatment after packaging will exist necessary. Even this, however, will non guarantee destroying Bacillus and Clostridium spp. if these have been introduced.

COOKING METHODS FOR DIFFERENT MEAT CUTS

Primarily because of natural tenderness or lack of tenderness, unlike cooking procedures are utilized to prepare the various cuts of meat correctly. Tender cuts are best cooked with dry out heat, every bit by 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 command is important in meat cookery. Meat loses moisture, fat and other substances such equally soluble proteins during cooking. Cooking losses can be minimized by decision-making 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 can exist used to ascertain doneness, but cooking time is affected by fatty, bone and moisture content and the shape and size of the cutting. The basic types of meat cookery follow.

Broiling

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

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

Pan-broiling

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

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

Roasting

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

• Flavour with salt and pepper every bit desired
• Place the meat, fat side up, on a rack in an open shallow roasting-pan
• Insert a meat thermometer so that the seedling is in the centre of the largest muscle without touching bone.
• Add no water and do non cover
• Roast at oven temperature of 176°C to desired internal temperature.

  Meats are usually cooked to degrees of doneness as follows:

  - Rare	lx°C
  - Medium	71°C
  - Well washed	77°C

Pan-frying

Pan-frying is usually recommended for tender cuts ii.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 heat, turning occasionally
• Allow fatty to accumulate
• Brown meat on both sides
• Avoid overcooking.

Braising

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

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

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

Simmering

This method consists of cooking a small amount of meat with a large amount of water. For best results the container should exist tightly covered and the meat cooked slowly below the humid bespeak 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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