What Age Are Cattle Killed for Beef

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Meat cutting and utilization of meat cuts

VARIATIONS IN THE SENSORIC QUALITY OF MEAT

Large differences exist in the tenderness, juiciness and flavor of the diverse meat animal carcasses because of breeding, age, feeding and management. Within each creature carcasses and associated with the different muscles at that place are variations in tenderness that dictate how different cuts of meat should be prepared to yield the most palatable foods. Because of these differences in tenderness, juiciness and flavor, each meat cut should exist merchandised according to its availability and palatability characteristics. Consequently, different prices should exist charged for unlike cuts from the various meat animals so that consumers have choices. The tenderloin of beefiness is a relatively small cut and therefore of limited quantity just 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 cutting 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 past pot-roasting, they too will be tender, juicy, flavourful and will provide practiced nutritional value. Considering at that place are more kilograms of chuck roast on whatever one beef carcass and considering they require more time and effort to melt correctly, chuck roasts practise non and should non demand the same high price per kilogram as tenderloin.

Throughout the world, 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 from the tender or less tender parts of those animals. In order to get the maximum eating satisfaction and besides the maximum nutritional value, each cutting must be matched with the right cooking procedure. Loin cuts which are generally tender should be prepared by broiling or other dry-estrus methods while cuts with considerable bone and connective tissue from the shanks should be either braised or simmered for stews and soups.

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

	Beef	Pork	Lamb
Average live fauna weight (kg)	454–544	95–104	45
Historic period (months)	36	6	eight–12
Dressing percentage (carcass/live weight)	lx	70	fifty
Carcass weight (kg)	272–318	68–73	23
Carcass limerick (%)
Lean	52	l	55
Fat	32	32	28
Bone	sixteen	xviii	17

Generally, meat animals should exist maintained in an environment that permits optimum growth and development. Animals gaining weight apace are usually in expert condition and the meat derived from their carcasses will be fatter, juicier and richer in season. Additionally, the amount of meat in proportion to hide, os 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 age. Onetime cows produce highly acceptable beefiness if properly fattened and processed. Depending on the dogie and the feeding regime, calves are best slaughtered between three and 16 weeks of age. Hogs may be killed any time after they reach six weeks of historic period, but for the most profitable pork production may need to be fed for five to ten months. Sheep and goats may exist killed anytime after six weeks, merely the more than desirable age is from six to 12 months.

All meat animal carcasses are equanimous of muscle, fat, bone and connective tissue. The primary edible and nutritive portion is the muscle or lean meat. The muscle is seldom consumed without some of the fastened fat and connective tissue. The carcass composition of animals slaughtered after usual fattening periods is shown in Table 3. It tin can be noted that the carcass composition varies piddling betwixt species and is some what dependent on the fatness of the fauna at slaughter.

The lean of each meat creature carcass consists of about 300 private and unlike muscles of which only well-nigh 25 tin can exist separated out and utilized equally unmarried musculus or musculus combinations. The separated muscles are non withal. They vary widely in palatability (tenderness, juiciness, flavour) depending on the maturity or age of the animal and the body location from which they were taken.

Mostly, muscles of locomotion found in the extremities or legs are less tender and more flavourful than muscles that simply support the animal such equally those plant along the dorsum. The latter are ordinarily more tender and less flavourful. Other factors may influence palatability but maturity and body location are probably the almost important.

Colours of the lean and fat are important characteristics of a normal, wholesome products. Most diseased or unnatural conditions will alter the colour from what is considered normal for the species. Generally the colour of the fatty volition be from pure white to a flossy xanthous for all animals. Pinkish or cherry 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 production should be:

Meat	Colour
Beefiness	Vivid ruby ruby-red
Goat meat	Low-cal pink to red
Lamb	Light pinkish to red
Pork	Greyish pink
Veal	Light pink to red
Venison	Dark scarlet

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

At times animals will endure from stress prior to slaughter and signs of their reaction will be evident in the carcass. Stressed cattle often produce dark cutters in which the musculus is not the normal bright red cherry but rather is night cerise 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 rapidly lose water. None of these weather produced by ante-mortem stress renders the product inedible but both lower the palatability and eye appeal of the beef and pork and can exist confused with other more serious affliction weather condition.

EQUIPMENT FOR THE MEAT-CUTTING Performance

• solid cutting table, preferably made of non-corrosive cloth (stainless steel, aluminium or galvanized textile) with difficult 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 - 20 cm direct
  • steak - xxx cm curved
• meat saw - hand or electric
• totes, bins and meat trucks (plastic or other not-corrosive material)
• wrapping table
• newspaper or plastic foil/bags for meat wrapping
• tool holder
• metal mask/condom gloves
• boning aprons/safe aprons
• manus wash-basin
• knife sterilizer

Beefiness CUTTING

Four essential points when cutting beef (or whatsoever other meat brute carcass) are:

• Cut across the grain of meat when possible.
• Utilise sharp knives and saws for speed and good workmanship.
• Go along the cut table orderly and have a place for everything.
• Be clean and germ-free in all operations.

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

55. The beef carcass and its bones

Halving

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

Quartering

Quartering or ribbing downwards is the sectionalisation of a side of beefiness between the twelfth and thirteenth ribs into fore-and hindquarters. One rib is usually left on the hindquarter to agree the shape of the loin and to get in easier to cutting steaks.

56. The beef carcass and its cuts

Dividing between the twelfth and thirteenth ribs splits the carcass almost in quarters, usually with slightly heavier forequarters. Make this cutting straight and bang-up. Locate the verbal place between the ribs on the within of the carcass and make the cut about 5 cm from the midline at the flank. The flank part should be left attached until the quarter is gear up to exist carried to the cutting tabular array. Then saw the backbone, making the cut even with the incision that was made with the knife to produce a shine and attractive appearances to the small end of the loin. Make this cut from the within. The big muscle exposed when this cutting is fabricated is the "eye of beef" in which most of the quality characteristics of the meat tin can exist seen including color, marbling, compactness and texture. High-quality beef will have a bright ruby-red-red color, some intramuscular fat or marbling, exist firm to the impact 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 cut. With some practice and experience, i can acquire to comport a forequarter easily by holding below the shank so that the full weight of the quarter is on the carrier'southward shoulder when information technology is cut down. By taking a footstep frontwards as the cut is being fabricated, it is easier to accept the quarter drop with the correct proportion of weight on the shoulder. The correct forequarter should be carried on the left shoulder and the left forequarter on the right shoulder. When placing the forequarter on the cutting table, ever have the within up.

Bone-in method

By far the easiest manner to merchandise meat is to have some basic information relative to the bone and muscle structure of the carcass and to apply an electrical saw to cut upward the whole carcass. This is at present being done to a big extent by meat packers who cut out what is commonly referred to as a wholesale or cardinal cut such as a whole chuck (shoulder), rib, loin or round of beefiness. The cutting may or may not be trimmed of some bone and fat and then vacuum-packaged and shipped to a retail store. The vacuum-packaging provides an anaerobic temper and the refrigerated shelf-life of the product may be extended every bit much as two or iii months. The store personnel need accept only the slightest cognition of meat cutting. The central is positioned correctly and run across the saw in a prescribed fashion, the saw dust is scraped off, and the consumer-sized cutting packaged for retail sale.

Common wholesale or fundamental cuts of beefiness from the forequarter are the foursquare-cutting 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 unremarkably in greater need and returns higher prices.

Forequarter . The kickoff cut to make is between the fifth and sixth ribs counting from the neck dorsum (Fig. 57). This cutting 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 past cutting through the get-go sternal cartilage (the commencement soft segment of the breastbone), and making the cutting nigh 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 between the muscles with a knife. The foreshank can then exist sawn into small pieces to be used for soup stock or the lean may be removed and used for ground meat (Fig. 59).

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

Foursquare-cutting chuck. This wholesale cutting contains the get-go five ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are ordinarily made beyond the bottom or shank cease of the chuck resulting in arm steaks or roasts (Fig. 60). The chuck is so turned and cuts are fabricated parallel with the ribs, resulting in blade steaks and roasts (Fig. 61). If the carcass is of high quality and thickly fleshed, steaks cut from the rib finish of the chuck or across the arm bone will be highly desirable. Blade cuts to be used as roasts should contain two or three ribs and should be trimmed equally for standing rib roasts, although for convenience in carving all bones may be removed. The portions nearest the neck usually have more than connective tissue and are recommended for simmering rather than for steaks and roasts.

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

Only the neck remains to exist candy. Information technology is usually severed at a bespeak where information technology enlarges to run into the shoulder. The neck contains a large amount of bone and connective tissue and is by and large used for simmering, corning or grinding. All bloody portions should exist trimmed off earlier other cut is done.

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

The plate may be used for different purposes, just information technology is usually used for stews or further processing. Short ribs, which are suited for broiling, are also cut from the upper portion of the plate, usually about v–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 basis meat or sausage products. Before cutting the plate in any mode, remove the tough membrane lining the inner portion below where the ribs join the breastbone.

Rib. The rib cutting is fabricated upwards of the rear seven ribs in the forequarter. This is the about valuable slice of meat from the forequarter because it is the well-nigh tender and has the least amount of bone. It has a big bundle of musculus fibre that runs parallel to the backbone.

At that place are several dissimilar ways to set the rib cut for cooking as a roast. It may also be used for steaks (Fig. 64). It may be prepared as 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 then cut off with a saw. In making this cut, proceed the pocketknife as close to the bone every bit possible to avoid removing the thin lining that surrounds the parcel of muscle fibre next to the bone. With the saw, cut across the ribs at intervals of about 8 cm, just deep enough to cut through the ribs. Also remove the yellow connective tissue or ligament institute betwixt the outer covering 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 so that the thin end of the cut may be folded and skewered to the heavy portion. This simply makes a neater, more compact package.

Hindquarter . Identify the hindquarter on the cutting table with the inside 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 as well possible from the hanging beef 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 end and loosen it with a knife where it is attached to the loin, leaving a thin roofing on the inside of the loin and beingness conscientious not to cut into the tenderloin muscle.

Flank. Remove the flank next by cutting into the scrotum or udder, following the circular muscle and cutting close plenty so little of the lean meat is taken from in forepart of the stifle articulation. Go along cutting forth and below the outer portion of the line of the kidney fatty, or in a directly line to get out ten 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 roofing the inside of the flank must be removed by cut off a thin strip on the lower side and then peeling off the membrane. A minor slice of lean meat on the inside of the end portion of the flank, weighing 1.ii–ane.4 kg, is known as the flank steak (Fig. 67). This heavy packet of muscle fibres is dry and if used for steak is ofttimes scored on both sides, marinated or sliced thin to make it more tender and desirable as a steak. The entire defatted flank may exist used for stew or ground beef or rolled around stuffing and pot-roasted.

Round. The circular and loin are divided at almost the quaternary sacral joint in the spinal column to nigh parallel with the dorsum stop of the circular, or to near five 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 articulation, cut off a piece nigh 2.5 cm in diameter. The round includes the rump, round cushion (consisting of knuckle piece and inside round muscle or topside), exterior round musculus (also called bottom circular muscle or silverside) and hind shank.

Remove the rump by cutting simply below the exposed pelvic or aitchbone. The rump usually has a big amount of os (Fig. 69). The almost desirable slice of rump is cut from the upper portion and is composed of eye and lesser round muscles. The removal of bone and tying the rump ways that it requires less oven infinite and is easier to cleave.

Round steak is cut in comparatively thin slices from the full round later removal of the rump. The choicest round steaks are cut from the middle department.

The remaining portion is made up of the hind shank and the slice called the heel of the round. The heel of circular is used as a pot roast and is removed by cutting close to the bone and tearing away as much meat as possible from the backside. The shank tin exist sawn into pieces to be used for soup stock.

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

Loin. The loin is usually completely sawn into steaks start at the large cease. Sirloin steaks are cutting first and the outset three or four are known as wedge or round bone sirloin steaks. These are the least desirable pieces of the sirloin. The concluding sirloin is cut where the hip-bone is separated from the spinal column and the steak cut at that place is known as the hip-or pivot-bone sirloin steak.

The minor portion of the loin known as the brusk loin is the source of Tbone steaks. This area contains the ii about tender muscles in the whole carcass, namely, the loin center muscle above the bone and the tenderloin muscle below the os. T-bone steaks are cut to about 10 cm from the end of the short loin. This tip portion can either exist used every bit a roast or be cutting into rib steaks. Rib steak from the curt 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 circular. If the round is used, remove the rump and follow the process for muscle boning. If taken from the chuck, utilize the heavy muscle lying over the exterior of the shoulder-blade commonly known as shoulder clod.

Musculus-boning method

Ane fantabulous approach to the cutting up of meat animal carcasses which is becoming more popular and utilized by large meat processors is the process commonly referred to as "muscle-boning". While this procedure is particularly adaptable to big carcasses such as beef, it can be successfully used on carcasses or cuts of whatever size. Musculus-boning is also popular amongst hunters who do not have meat saws just who want to cut up a whole carcass with a knife while removing the os that would otherwise fill valuable freezer space. Any brute carcass with a complete and thick layer of subcutaneous or cover fat would have to have about of the fat removed in guild to expose the muscles. In one case the fat is removed, a boning knife tin be used to separate each large private muscle or grouping of muscles. This is washed along the seams of connective tissue that encases each muscle. In one case separated the muscle mass is then cut from the os, thus the term "muscle-boning". The advantages of this procedure are numerous; all the same, the master reasons for using information technology are to obtain pocket-sized-sized portions for sale or preparation; to permit each muscle or muscle combination to exist treated or prepared according to its individual characteristics of size, tenderness, flavour or fibre orientation; and to remove much of the bone and fat that would otherwise take up packaging and storage space.

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

Directions for muscle-boning a side of beef are given here. Initially for muscle-boning, the side of beefiness is divided into fore-and hindquarters as described for the os-in method. Besides, both the fore-and hindquarters are placed on the cutting table with the inside up. One musculus-boning method is every bit follows:

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

Foreshank. The foreshank has attached to it, behind the elbow joint, a relatively large, thick piece of muscle. This is usually cut out by following the connective tissue seams and produces a adequately large triangular-shaped cut correctly identified equally boneless arm roast (Fig. 72). The remainder of the foreshank can exist sawn into soup bones or can be separated into os and soft tissue with a knife. The soft tissue is equanimous of musculus, fat and a large amount of connective tissue which is all-time utilized equally 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 either be rolled and tied to be used equally a pot roast or it can be cured.

Square-cutting chuck. The neck is sawn from the chuck and trimmed of bone, fat and the large prescapular lymph gland. The boneless neck tin be utilized as a pot roast; however, it is more than often cut into cubes (Fig. 74) for stew or ground meat.

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

Rib. The rib is prepared by first sawing across the rib bones to facilitate the removal of both the backbone and the ribs with the knife (Figs 79 and lxxx). Another procedure often used to bone out a rib is carefully with a sharp knife to loosen the small-scale strip of meat found between the ribs. The ribs are then loosened by cutting shut to the bone and removed by hitting with a blunt instrument. Later removing all bones and the heavy yellow connective tissue, the meat may be rolled into a tight bundle with the sparse portion on the exterior and tied tightly. Preparing ribs in this mode makes for convenient carving and requires less cooking and storage infinite. About 25 pct 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. 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 way similar to the trimming of the brisket.

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

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

Flank. Remove the flank by cutting into the scrotum or udder, following the circular muscle and cut close enough so that little lean meat is taken from the front end of the stifle articulation. 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 as described in the os-in method (Fig. 68). The pelvic bone is removed from the round and the muscle sections of the circular are exposed (Fig. 82).

83. Tip or knuckle piece being separated from round	85. Silverside or bottom circular muscle being separated from round
84. Topside or inside round musculus being separated from circular	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 front of the stifle joint, the tip or knuckle piece is removed (Fig. 83), and so the topside or within round muscle (Fig. 84), so the remaining silverside or bottom round muscles (Fig. 85). The latter is oft divided and the eye of the round removed separately. All of the separated muscles may so be used as roasts or sliced into steaks. Muscle-boning is particularly useful when beefiness is prepared for roasting for large groups such as pit barbecuing.

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

Loin. The tenderloin musculus is carefully cut from the inside of the loin (Fig. 87) and usually cut into individual steaks (Fig. 88). The balance of the loin is and then sawn just in front end of the hip-bone into the curt loin and sirloin sections. The bone is removed from the sirloin which is a somewhat complicated procedure because the pelvic bone is fused with the courage (Fig. 89). The curt loin is boned and the musculus that is known as boneless top loin (Fig. 90) is usually cut 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 process. The removal of the unlike meat cuts from the hanging carcass is considerably facilitated. Beefiness cuts can hands exist pulled downwards under their own weight later cutting them free along their natural connective tissue seams. Special hooks with handles used by the operators are an additional assist for the correct fixation of the cuts during boning (Fig. 92).

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

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

87. Cutting the tenderloin from the inside of the loin	90. Boning the short loin
88. Tenderloin cut into individual steaks	91. Cutting boneless 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 considering 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 often adamant because of its attachment to bone. Many conventional cuts of meat combine muscles because of their association, size and proximity to bone or full general location. The bones principle of merchandising meat is to separate the tender from the less tender and to sell each according to its palatability characteristics and its possible method of preparation. Muscle-boning facilitates this type of merchandising.

PORK CUTTING

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

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

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

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

Ham. The ham may be removed in several means to make either long-cut or brusque-cut hams. One procedure (short-cut) is to locate the segmentation between the second and third (or the tertiary and fourth) sacral vertebrae and saw perpendicularly to the long axis of the ham (Fig. 97). Later on the bone has been severed with the saw, the pocketknife is used to complete the removal of the ham. The ham is further trimmed by removal of the tail bone on one side and the flank on the other side. Usually a skinned ham is produced by removal of three-fourths of the skin and fat from the rump stop (Fig. 98). For the production of special cured dried hams the pare 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 centre section and shank portion. Nowadays more processors are removing the bones thus fabricating a boneless rump (chump) and a boneless ham. The ham is commonly merchandised in smaller portions (topside, silverside, thick flank, shank).

94. The pork carcass and its cuts

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

The cut procedure of the ham is as follows. Remove tail os and aitch bone and cutting the rump off. Pare back the rind and associated fat to betrayal the topside musculus on the interior side of the leg. Split the topside by following the natural seam between information technology and the silverside (outside portion of leg) and thick flank (front end position of leg). The topside can and then be sliced into steaks. This produces between five and six lean steaks depending on the thickness and weight required by the customer. The next pace is to remove the leg os (femur). The thick flank (knuckle) is cut from the silverside by following the natural seam. Remove the kneecap (patella) and the internal fatty deposits before further 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 correct angle to the length of the pes. This foot contains some muscle and is therefore more desirable than the hind pes for food.

Fore-end. Considerable variation exists as to where the fore-end is removed. More often than not one to three ribs are left on the pork fore-stop. Locate the partitioning between the third and fourth ribs from the head end and saw perpendicularly to the length of the courage. The fore-terminate is trimmed of the hock which is cut off about halfway up the leg and about two-thirds of the skin and fatty is removed from the butt or peak stop. Additionally the neckbone (all cervical and three thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed by a straight cutting parallel to the cutting that separates the fore-terminate from the side simply behind the site where the ear was removed (Fig. 101). The fore-end may exist divided into ii cuts (spare-rib, also called bract Boston, and hand, also chosen arm picnic) by sawing only beneath the exposed lower end of the blade-bone parallel to the elevation of the shoulder (Fig. 102). The spare-rib can be sliced into steaks or used as a roast. It can easily be made into a boneless cut by removing the corner of the blade-os.

Too this method some other ways of cutting and boning the pork foreend exist. In club to obtain boneless cuts (shoulder and cervix-cease) from the fore-cease the post-obit technique is recommended. Seam the shoulder carefully from the rest of the side, leaving the rind and associated fat behind. Release the under-blade steak and remove the blade-bone (scapula) and the shoulder-bone (humerus). Separate the main muscle cake from the smaller group. The smaller group, after trimming the fat off, can exist used for dicing. The main shoulder block should be trimmed of excessive connective tissue. Information technology can be separated further into the blade and plume muscles and the main shoulder muscle. These can then be sliced into a number of boneless steaks. The grouping of muscles on either side of the spinous processes of the neckbone and the two or iii following segments of the backbone is chosen the neck-finish. The cervix-stop is loosened from the courage and after trimming off excessive rind, fat and any adhering ragged edges it can exist cutting into bonny steaks.

Lion. The middle or centre section of the pork side is divided into loin and abdomen by a straight cut from the edge of the tenderloin musculus on the ham end through a signal on the front rib tight against the protruding border of the dissever backbone (Fig. 103). The fat back (skin and excess fatty) is removed from the loin so that a complete fatty embrace most 0.v cm thick remains. Starting forth 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 be roasted whole, cut into smaller roasts or cut into chops. Shoulder, rib, loin and sirloin chops are made from the loin. Chops for broiling or frying should be cut i.3–1.9 cm thick. Thicker chops may be made and a pocket cutting into them for stuffing (Fig. 105).

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

LAMB Cutting

Method

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

Cooling

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

Carcass

Lamb carcasses are generally not split into halves afterwards dressing because they are not thick enough in whatever location to create cooling problems. Begin cutting the lamb carcass by removing the thin cuts, i.e. flank, breast and foreleg. Lay the carcass on the cut table and marker ane side from the cod or udder fat in front of the hind leg to the elbow joint (Figs 107, 108 and 109). After removing the thin cuts from both sides, remove the kidneys, kidney fatty and diaphragm (Fig. 110). Side by side the carcass is turned over and the neck removed either in sparse 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 eye section of the pork side into loin and belly
104. Removing the fat cover of the loin
105. Smaller roasts and chops from the loin

The trimmed carcass tin can and then exist separated into 4 primal cuts, each with different characteristics. A cutting betwixt the 5th and sixth rib removes the shoulder. Another cut betwixt the 12th and thirteenth (last) rib separates the rib from the loin. The loin and legs are separated just in front end of the hip basic by cutting through the dorsum where the curve of the leg muscles blends into the loin (Fig. 111).

107. The lamb carcass and its bones

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

108. The lamb carcass and its cuts

Loin. The loin is usually dissever through the middle of the backbone and chops are cutting perpendicularly to the courage (Fig. 114). Lamb chops are cut virtually 2.5 cm thick. Double or "English" chops are fabricated from a loin that has not been split up. Remove the cruel or connective tissue covering earlier cooking chops (Fig. 115).

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

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

Shanks. Both the fore- and hind shanks when removed can be barbecued, cut into pieces for stew or boned and the meat basis.

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

Lean trimmings. Lean trimmings of lamb in chunks are suitable for stews or to be marinated and used for special roasts. Other lean trimmings can be basis and used equally one would set footing veal or beef.

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

Chilled meat is usually kept for the auction in refrigerated display cabinets, either unwrapped or portioned and packaged for cocky-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 menstruum around all meat (Fig. 119).

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

Do not store or display unwrapped cooked and raw meat together. Use separate refrigerators, display cabinets etc. to 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 cheap film. The main objective of simple packaging is to provide hygienically protected portioned meat for self-service retail outlets. But the meat portions must as well satisfy the customers' preference for bright red fresh meat. This colour is due to the paint myoglobin loosely bounden oxygen to form oxymyoglobin. For this colour to develop and exist maintained, the wrapping picture show must have a high-oxygen permeability. To avoid desiccation of the cut surface, the film should take a depression-wet permeability. After a time the cut surface becomes more brown as a upshot of myoglobin binding the oxygen more tightly to form metmyoglobin. This may have up to 3 days depending on the temperature, the number of bacteria and other conditions.

Unproblematic packaging for retail auction in self-service outlets usually involves placing the meat portion in a plastic tray and overwrapping with a clear plastic film (Fig. 120). Plastic trays are more hygienic than cardboard. The portions cut should exist based on local demand and merely a twenty-four hour period's sales should exist cut at a time.

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

All surfaces and tools in the cutting and packaging room must be kept thoroughly make clean. Packaging materials should exist stored in hygienic conditions protected from dust and attack from insects or vermin. It is well-nigh of import that personnel involved in cutting and packaging pay particular attention to personal hygiene as they are the nearly likely source of food-poisoning pathogens which may survive improve in the bundle environment than on unpackaged meat. This is in part due to the packaging preventing surface desiccation. The moist surface favours bacterial growth as does the high relative humidity that builds up within the pack.

Information technology is important to retard bacterial growth by maintaining a low temperature during the brandish life of the packs. Overwrapping really increases the meat temperature every bit the layer of trapped air acts equally an insulator. Heat generated by calorie-free warms the upper surface. Meat should be thoroughly cooled before packaging to help maintain a low temperature during its brandish 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 just the mincer must exist kept scrupulously clean and the packs kept well chilled (Fig. 121). Just small quantities of mince should be prepared at a time.

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

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

COOKING METHODS FOR DIFFERENT MEAT CUTS

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

Temperature control is of import in meat cookery. Meat loses moisture, fatty and other substances such as soluble proteins during cooking. Cooking losses can be minimized by controlling the cooking temperature and the concluding internal temperature of the meat. Higher oven and higher internal temperatures increases shrinkage. Whenever possible a meat thermometer should be used to make up one's mind accurately the degree of doneness of meat. Time and temperature guides can be used to ascertain doneness, just cooking time is afflicted by fatty, bone and moisture content and the shape and size of the cutting. The bones types of meat cookery follow.

Broiling

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

• Prepare the oven for broiling
• Place thin cuts of meat on a rack at a distance from the oestrus equal to two times the thickness of the cutting plus ii.5 cm
• Broil steaks, chops or patties for approximately one-half the desired cooking fourth dimension earlier 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 fat or h2o
• Cook slowly over moderate heat, turning occasionally
• Pour off or remove fat as it accumulates
• Dark-brown meat on both sides
• Avoid overcooking.

Roasting

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

• Flavour with common salt and pepper as desired
• Identify the meat, fat side up, on a rack in an open up shallow roasting-pan
• Insert a meat thermometer so that the bulb is in the center of the largest musculus without touching bone.
• Add no water and do non encompass
• Roast at oven temperature of 176°C to desired internal temperature.

  Meats are ordinarily cooked to degrees of doneness as follows:

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

Pan-frying

Pan-frying is usually recommended for tender cuts 2.v cm thick or less. For all-time results:

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

Braising

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

• Utilise a heavy pan
• If desired, brown meat slowly on all sides with sufficient fat to go on meat from sticking
• Flavour with salt, pepper, herbs or spices
• Add a small amount of liquid
• Comprehend tightly
• Melt slowly over depression rut on a stove burner or in a moderate oven until meat is tender.

Braising with large cuts is oft chosen pot-roasting and with thin cuts may exist known every bit Swissing.

Simmering

This method consists of cooking a pocket-sized amount of meat with a big amount of water. For best results the container should be tightly covered and the meat cooked slowly below the boiling indicate until tender. This method is used for the product of soups to which vegetables, grains or pasta products may be added.

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

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