How Does a Cows Age Affect Beef Cattle Production

Meat cutting and utilization of meat cuts

VARIATIONS IN THE SENSORIC QUALITY OF MEAT

Large differences be in the tenderness, juiciness and flavour of the various meat creature carcasses considering of breeding, age, feeding and management. Within each animal carcasses and associated with the dissimilar muscles there are variations in tenderness that dictate how different cuts of meat should be prepared to yield the most palatable foods. Because of these differences in tenderness, juiciness and flavour, each meat cut should be merchandised according to its availability and palatability characteristics. Consequently, unlike prices should be charged for dissimilar cuts from the various meat animals so that consumers have choices. The tenderloin of beef is a relatively small cut and therefore of limited quantity but information technology is extremely tender and requires a minimum of cooking. Generally it is high-priced because of its loftier quality and consumer demand for a cut that is easy to prepare and serve. Roasts from the chuck or shoulder of beef are less tender than the tenderloin; still, when properly prepared by pot-roasting, they too will be tender, juicy, flavourful and will provide expert nutritional value. Because there are more kilograms of chuck roast on whatsoever 1 beef carcass and because they require more time and effort to cook correctly, chuck roasts exercise not and should not demand the same loftier toll per kilogram as tenderloin.

Throughout the earth, countries have varied natural resource and capabilities for producing livestock and dissimilar 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 also the maximum nutritional value, each cutting must be matched with the correct cooking procedure. Loin cuts which are generally tender should exist prepared by broiling or other dry-rut methods while cuts with considerable os and connective tissue from the shanks should be either braised or simmered for stews and soups.

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

	Beef	Pork	Lamb
Average live animal weight (kg)	454–544	95–104	45
Historic period (months)	36	vi	8–12
Dressing per centum (carcass/live weight)	lx	70	50
Carcass weight (kg)	272–318	68–73	23
Carcass limerick (%)
Lean	52	50	55
Fat	32	32	28
Bone	xvi	18	17

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

The age to slaughter animals varies depending on many things. The highest quality beef comes from animals that are under 36 months of age. Old cows produce highly acceptable beef if properly fattened and processed. Depending on the dogie and the feeding regime, calves are best slaughtered betwixt three and 16 weeks of age. Hogs may be killed any time after they reach half dozen weeks of age, only for the most assisting pork production may need to exist fed for 5 to ten months. Sheep and goats may be killed anytime after half dozen weeks, but the more than desirable age is from half dozen to 12 months.

All meat animal carcasses are equanimous of musculus, fat, os and connective tissue. The master edible and nutritive portion is the muscle or lean meat. The musculus is seldom consumed without some of the attached fat 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 limerick varies fiddling between species and is some what dependent on the fatness of the animal at slaughter.

The lean of each meat animal carcass consists of almost 300 private and different muscles of which only well-nigh 25 can exist separated out and utilized as single muscle or muscle combinations. The separated muscles are not still. They vary widely in palatability (tenderness, juiciness, flavour) depending on the maturity or age of the beast and the body location from which they were taken.

More often than not, muscles of locomotion found in the extremities or legs are less tender and more than flavourful than muscles that simply support the beast such as those establish forth the back. The latter are normally more tender and less flavourful. Other factors may influence palatability just 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 volition change the colour from what is considered normal for the species. Generally the colour of the fatty will be from pure white to a creamy yellowish for all animals. Pink or reddish fat probably ways that the animal had a fever or was extremely excited prior to slaughter. The color of the muscle tissues for normal product should be:

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

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

At times animals will endure from stress prior to slaughter and signs of their reaction will be axiomatic in the carcass. Stressed cattle frequently produce dark cutters in which the musculus is non the normal bright cherry red just rather is night red and sticky. Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may yield carcasses that are pale, soft and exudative (PSE) or night, house and dry out (DFD). Exudative carcasses are watery and chop-chop lose h2o. None of these atmospheric condition produced past ante-mortem stress renders the product inedible simply both lower the palatability and eye appeal of the beef and pork and can be confused with other more serious disease conditions.

EQUIPMENT FOR THE MEAT-Cut OPERATION

solid cutting table, preferably made of non-corrosive material (stainless steel, aluminium or galvanized material) with hard plastic height. If wood has to be used instead of plastic only tight wooden tops/cutters should be used.
oil or water sharpening stone
sharpening steel
knives
- boning - 20 cm straight
- steak - 30 cm curved
meat saw - hand or electric
totes, bins and meat trucks (plastic or other non-corrosive textile)
wrapping table
paper or plastic foil/bags for meat wrapping
tool holder
metal mask/prophylactic gloves
boning aprons/safety aprons
hand wash-bowl
pocketknife sterilizer

Beef CUTTING

Four essential points when cutting beefiness (or whatsoever other meat beast carcass) are:

Cut across the grain of meat when possible.
Utilize sharp knives and saws for speed and good workmanship.
Continue the cutting table orderly and have a place for everything.
Be clean and germ-free in all operations.

There are unlike means 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 every bit fresh meat in the form of steaks and roasts.

55. The beefiness carcass and its bones

Halving

Halving is washed immediately afterwards 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 down is the segmentation of a side of beef between the twelfth and thirteenth ribs into fore-and hindquarters. One rib is usually left on the hindquarter to concord the shape of the loin and to make it easier to cut 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 cut direct and nifty. Locate the exact place between the ribs on the inside of the carcass and make the cut about 5 cm from the midline at the flank. The flank function should exist left fastened until the quarter is ready to be carried to the cutting table. Then saw the courage, making the cut fifty-fifty with the incision that was fabricated with the knife to produce a smooth and attractive appearances to the small end of the loin. Brand this cutting from the inside. The large muscle exposed when this cutting is made is the "centre of beefiness" in which most of the quality characteristics of the meat tin be seen including colour, marbling, firmness and texture. High-quality beef will have a vivid cherry-red colour, some intramuscular fatty or marbling, be business firm to the touch and fine in texture.

When the person carrying the meat has a firm grip on the forequarter, the small strip of flesh holding the quarters together should be cut. With some practice and experience, one tin learn to conduct a forequarter easily by holding beneath the shank so that the full weight of the quarter is on the carrier's shoulder when it is cut downwards. Past taking a step forward as the cut is being fabricated, it is easier to accept 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 correct shoulder. When placing the forequarter on the cutting tabular array, always accept the inside upwardly.

Os-in method

By far the easiest manner to merchandise meat is to have some basic information relative to the os and muscle structure of the carcass and to apply an electric saw to cut up the whole carcass. This is at present being done to a big extent by meat packers who cutting out what is normally referred to as a wholesale or primal cutting such as a whole chuck (shoulder), rib, loin or circular of beef. The cut may or may not be trimmed of some bone and fat and and so vacuum-packaged and shipped to a retail shop. The vacuum-packaging provides an anaerobic atmosphere and the refrigerated shelf-life of the production may exist extended as much as two or iii months. The store personnel need have only the slightest knowledge of meat cutting. The primal is positioned correctly and run across the saw in a prescribed fashion, the saw grit is scraped off, and the consumer-sized cutting packaged for retail auction.

Common wholesale or primal 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 college proportion of tender cuts, it is usually in greater demand and returns higher prices.

Forequarter . The first cut to make is between the fifth and 6th ribs counting from the neck back (Fig. 57). This cut is made parallel with the ribs and produces a cross-cut chuck consisting of a foursquare-cut chuck (also chosen chuck and bract), foreshank and brisket. Next the foreshank and brisket are removed past cutting through the get-go sternal cartilage (the first soft segment of the breastbone), and making the cutting almost parallel with the backbone of the carcass (Figs 58 and 71).

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

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

Foursquare-cutting chuck. This wholesale cut contains the offset five ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are normally made across the bottom or shank stop of the chuck resulting in arm steaks or roasts (Fig. sixty). The chuck is then 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 cease 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 as for standing rib roasts, although for convenience in carving all basic may be removed. The portions nearest the neck commonly accept more than connective tissue and are recommended for simmering rather than for steaks and roasts.

57. Dividing a forequarter (lower part comprising square-cut chuck, foreshank and brisket and upper part comprising rib and short plate)	59. Foreshank cut into minor pieces

58. Removing foreshank and brisket (left) from square-cut chuck	threescore. Arm steaks

	61. Blade steaks

Only the neck remains to exist processed. It is usually severed at a point where information technology enlarges to run across 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 exist trimmed off before other cut is done.

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

The plate may exist used for dissimilar purposes, but it is commonly used for stews or further processing. Short ribs, which are suited for broiling, are likewise cut from the upper portion of the plate, unremarkably about 5–viii cm in length (Fig. 63). If the plate is to exist 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 likewise be boned and the meat used for ground meat or sausage products. Before cutting the plate in whatsoever manner, remove the tough membrane lining the inner portion below where the ribs bring together the breastbone.

Rib. The rib cut is fabricated up of the rear vii ribs in the forequarter. This is the most valuable piece of meat from the forequarter considering it is the nearly tender and has the least amount of bone. Information technology has a large bundle of muscle fibre that runs parallel to the backbone.

In that location are several unlike ways to prepare the rib cutting for cooking as a roast. It may also be used for steaks (Fig. 64). Information technology may exist prepared every bit 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 so cut off with a saw. In making this cut, keep the knife equally close to the bone every bit possible to avert removing the thin lining that surrounds the package of muscle fibre next to the bone. With the saw, cut across the ribs at intervals of almost 8 cm, simply deep plenty to cut through the ribs. Besides remove the xanthous connective tissue or ligament plant between the outer covering and the layer of muscle.

The merely difference between bone-in and a folded rib roast is that a pocket-sized 5-cm piece of rib is removed and then that the thin finish of the cutting may exist folded and skewered to the heavy portion. This simply makes a neater, more compact package.

Hindquarter . Place the hindquarter on the cutting table with the within of the carcass up because the offset cut fabricated 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 brusque ribs from the blade
64. Cutting rib steaks

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

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

The tough membrane covering the inside of the flank must be removed by cutting off a thin strip on the lower side and and then peeling off the membrane. A small piece of lean meat on the within of the end portion of the flank, weighing i.2–one.4 kg, is known every bit the flank steak (Fig. 67). This heavy bundle of muscle fibres is dry out and if used for steak is often scored on both sides, marinated or sliced thin to brand it more than tender and desirable as a steak. The entire defatted flank may be used for stew or ground beef or rolled around stuffing and pot-roasted.

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

Remove the rump by cut just below the exposed pelvic or aitchbone. The rump commonly has a large corporeality of bone (Fig. 69). The most desirable piece of rump is cut from the upper portion and is composed of middle and bottom round muscles. The removal of bone and tying the rump means that it requires less oven space and is easier to cleave.

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

The remaining portion is made up of the hind shank and the slice called the heel of the round. The heel of round is used as a pot roast and is removed by cut shut to the bone and tearing away every bit much meat as possible from the backside. The shank can be sawn into pieces to be used for soup stock.

65. Removing the flank on the cut table (sawing through 13th rib after cutting through soft parts)	67. Cutting off the flank steak

66. Removing the flank (hanging position)	68. Separating the circular and the loin

	69. Cutting off the rump (left)

Loin. The loin is unremarkably completely sawn into steaks offset at the big end. Sirloin steaks are cut first and the commencement three or four are known every bit wedge or round bone sirloin steaks. These are the least desirable pieces of the sirloin. The last sirloin is cut where the hip-bone is separated from the spinal cavalcade and the steak cutting there is known as the hip-or pin-bone sirloin steak.

The pocket-sized portion of the loin known as 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 muscle above the bone and the tenderloin muscle below the bone. T-os steaks are cut to near ten cm from the end of the short loin. This tip portion tin either exist used as a roast or be cutting into rib steaks. Rib steak from the short loin is identified by the piece of the thirteenth rib remaining on it (Fig. lxx).

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

Muscle-boning method

One first-class approach to the cutting upwards of meat animal carcasses which is becoming more popular and utilized by big meat processors is the procedure commonly referred to as "muscle-boning". While this procedure is particularly adaptable to large carcasses such as beefiness, information technology can be successfully used on carcasses or cuts of any size. Muscle-boning is besides pop among hunters who do not accept meat saws but who desire to cutting up a whole carcass with a knife while removing the bone that would otherwise fill valuable freezer space. Any animate being carcass with a complete and thick layer of subcutaneous or cover fat would have to have most of the fat removed in society to expose the muscles. Once the fat is removed, a boning pocketknife tin be used to split up each large individual musculus or group of muscles. This is done along the seams of connective tissue that encases each muscle. Once separated the muscle mass is then cut from the os, thus the term "muscle-boning". The advantages of this process are numerous; however, the principal reasons for using it are to obtain small-sized portions for auction or preparation; to permit each muscle or muscle 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 fatty that would otherwise take up packaging and storage space.

seventy. Loin cutting into steaks: left, sirloin steaks; middle, T-bone steaks; right, rib steaks

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

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

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

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

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

From the big 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 pocketknife the thick portion is then separated into outside and inside portions by following the inside or smooth side of the bract-bone (Fig. 76) which is then lifted from the exterior piece along with what remains of the arm bone. The inside portion which contains some of the rib eye muscle is often rolled and tied to be used equally a pot roast (Fig. 77). In that location is a part of the outside chuck, a muscle that somewhat resembles the tenderloin muscle in size and shape but non in tenderness, which is oft cutting into steaks known equally chuck fillets (Fig. 78).

Rib. The rib is prepared by first sawing across the rib bones to facilitate the removal of both the backbone and the ribs with the knife (Figs 79 and 80). Another procedure often used to bone out a rib is carefully with a sharp knife to loosen the small strip of meat institute between the ribs. The ribs are then loosened by cutting close to the bone and removed by striking with a edgeless instrument. After removing all bones and the heavy yellow connective tissue, the meat may be rolled into a tight bundle with the thin portion on the outside and tied tightly. Preparing ribs in this way makes for convenient carving and requires less cooking and storage infinite. Almost 25 pct of the initial rib weight is lost when the bones are removed. The boneless rib may also exist sliced into boneless rib steaks (Fig. 81).

Plate. Later the heavy connective tissue lining is peeled from the within of the plate, the bones are removed and the lean meat cubed for stew or prepared for grinding in a mode similar to the trimming of the brisket.

Hindquarter . Every bit a first pace, the kidney and accompanying fatty are removed from the hindquarter carefully with a knife so every bit not to cutting into the tenderloin muscle. The hindquarter is then separated into flank, round and loin equally described in the bone-in method.

79. Sawing across the rib bones	81. Cutting boneless rib steaks

lxxx. 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 round muscle and cutting close enough so that picayune lean meat is taken from the front end of the stifle joint. Keep cutting along and below the outer portion of the line of the kidney fat in a straight line and saw through the thirteenth rib. Again the flank steak is removed as described in the os-in method (Figs 65 and 66).

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

83. Tip or knuckle slice being separated from circular	85. Silverside or bottom round muscle beingness separated from round

84. Topside or inside round muscle being separated from round	86. Hind shank

Muscle-boning the round means that the big 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 slice is removed (Fig. 83), so the topside or within round muscle (Fig. 84), then the remaining silverside or bottom round muscles (Fig. 85). The latter is often divided and the middle of the circular removed separately. All of the separated muscles may and so be used as roasts or sliced into steaks. Muscle-boning is specially useful when beef is prepared for roasting for big groups such as pit barbecuing.

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

Loin. The tenderloin muscle is carefully cutting from the inside of the loin (Fig. 87) and usually cutting into individual steaks (Fig. 88). The remainder of the loin is then sawn just in front of the hip-os into the short loin and sirloin sections. The os is removed from the sirloin which is a somewhat complicated procedure because the pelvic bone is fused with the backbone (Fig. 89). The short loin is boned and the muscle that is known every bit boneless tiptop loin (Fig. 90) is ordinarily cut into boneless top loin steaks (Fig. 91).

On-the-rails boning

This is a modification of the muscle-boning method. Typical for on-the-runway boning is the hanging position of the hindquarter or the entire beefiness side (Fig. 92) during the boning procedure. The removal of the different meat cuts from the hanging carcass is considerably facilitated. Beef cuts can easily exist pulled downwards under their own weight later on cutting them free forth their natural connective tissue seams. Special hooks with handles used by the operators are an additional aid for the correct fixation of the cuts during boning (Fig. 92).

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

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

87. Cutting the tenderloin from the inside of the loin	ninety. 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 information technology is often difficult to identify them, primarily considering traditionally the size and shape of the accompanying bone has been used as the major ways of identification. Likewise, the traditional shape of musculus in a cutting of meat is often adamant because of its attachment to bone. Many conventional cuts of meat combine muscles because of their clan, size and proximity to bone or 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 training. Musculus-boning facilitates this type of merchandising.

PORK CUTTING

Halving is done immediately after the fauna has been dressed and every endeavour should exist fabricated to saw the carcass into equal sides through the middle 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 by sawing through the hock joint at a right bending to the long axis of the leg (Fig. 96).

Ham. The ham may exist removed in several ways to brand either long-cut or short-cut hams. One procedure (short-cutting) is to locate the division between the second and tertiary (or the 3rd 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 pocketknife is used to consummate the removal of the ham. The ham is farther trimmed by removal of the tail os on ane side and the flank on the other side. Commonly a skinned ham is produced by removal of three-fourths of the pare and fat from the rump end (Fig. 98). For the production of special cured dried hams the skin is left on (Fig. 99).

93. The pork carcass and its bones

In gild to obtain a long-cut ham the segmentation is made betwixt the terminal ii (fifth and sixth) lumbar vertebrae. The long cut is equanimous of a rump or chump portion and a leg portion comprising eye section and shank portion. Nowadays more processors are removing the bones thus fabricating a boneless rump (doormat) and a boneless ham. The ham is unremarkably merchandised in smaller portions (topside, silverside, thick flank, shank).

94. The pork carcass and its cuts

95. Pork carcass split into left and right side	97. Short cut of ham

	98. Removing skin and fat from the rump stop of the ham
96. Severing the hind foot

	99. Pork leg cut into ham, shank and foot

The cutting procedure of the ham is equally follows. Remove tail bone and aitch os and cut the rump off. Peel back the rind and associated fat to expose the topside muscle on the interior side of the leg. Split up the topside by following the natural seam between it and the silverside (outside portion of leg) and thick flank (front position of leg). The topside can so be sliced into steaks. This produces between five and 6 lean steaks depending on the thickness and weight required by 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 fat deposits before farther grooming 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 bending to the length of the foot. This human foot contains some muscle and is therefore more desirable than the hind foot for food.

Fore-stop. Considerable variation exists as to where the fore-cease is removed. Generally one to three ribs are left on the pork fore-finish. Locate the division between the third and fourth ribs from the head terminate and saw perpendicularly to the length of the backbone. The fore-stop 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 top end. Additionally the neckbone (all cervical and 3 thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed past 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-end may be divided into 2 cuts (spare-rib, also called bract Boston, and hand, besides called arm picnic) by sawing merely below the exposed lower stop of the blade-os parallel to the height of the shoulder (Fig. 102). The spare-rib tin be sliced into steaks or used as a roast. It can easily exist fabricated into a boneless cutting by removing the corner of the bract-bone.

Also this method some other means of cutting and boning the pork foreend exist. In order to obtain boneless cuts (shoulder and cervix-end) from the fore-end the following technique is recommended. Seam the shoulder carefully from the rest of the side, leaving the rind and associated fatty backside. Release the under-blade steak and remove the blade-bone (scapula) and the shoulder-bone (humerus). Split up the chief muscle block from the smaller group. The smaller grouping, later trimming the fat off, tin can exist used for dicing. The main shoulder block should be trimmed of excessive connective tissue. It tin can exist separated further into the blade and plume muscles and the master shoulder muscle. These tin then 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 3 following segments of the backbone is chosen the neck-stop. The neck-end is loosened from the courage and after trimming off excessive rind, fat and whatever adhering ragged edges information technology can be cut into attractive steaks.

Lion. The center or centre section of the pork side is divided into loin and belly by a straight cut from the edge of the tenderloin muscle on the ham end through a betoken on the front rib tight against the protruding edge of the split courage (Fig. 103). The fat back (pare and excess fat) is removed from the loin so that a complete fat comprehend about 0.v cm thick remains. Starting along the courage side at the shoulder finish, cutting and elevator 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 1.3–i.9 cm thick. Thicker chops may be made and a pocket cut into them for stuffing (Fig. 105).

Belly. Carve up 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 by removing any thin or ragged pieces of lean. Turn the abdomen over and remove the lower border with a direct cut simply within of the teat line. Trim the flank edge of the abdomen to square the whole slice to prepare it for curing.

LAMB Cut

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 depression temperature (-2° to 2°C) until cut and utilized. Do not permit lamb carcasses to freeze within a day later slaughter or the meat may toughen. Lamb carcasses can be cutting into retail cuts subsequently they have been chilled for 24 to 48 hours.

Carcass

Lamb carcasses are more often than not not split up into halves subsequently dressing because they are not thick enough in any 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 cutting table and mark one 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 sparse 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 be 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 fat encompass of the loin
105. Smaller roasts and chops from the loin

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

107. The lamb carcass and its bones

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

108. The lamb carcass and its cuts

Loin. The loin is commonly divide through the middle of the backbone and chops are cut perpendicularly to the courage (Fig. 114). Lamb chops are cut about 2.5 cm thick. Double or "English" chops are made from a loin that has not been divide. Remove the fell or connective tissue covering before cooking chops (Fig. 115).

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

Shoulder. After splitting through the backbone, the shoulder may be roasted every bit is, made into chops, or boned and rolled into a roast. Arm chops should be made first by cutting parallel to the surface where the foreleg and breast were removed. Blade chops are fabricated by cutting between ribs and sawing through the blade- and backbones. To prepare a boneless shoulder, get-go remove the ribs and backbone by cut closely underneath the ribs, backbone and neck vertebrae. Next from the rear surface cut along the inside of the blade-bone 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 likewise be made into a pocket roast and stuffed with basis lamb or other dressing. The edges of the pocket roast are stitched together.

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

111. Lamb carcass separated into 4 central cuts (shoulder, rib, loin, legs)	113. Separating the shank from the leg


112. Splitting the legs

Lean trimmings. Lean trimmings of lamb in chunks are suitable for stews or to exist marinated and used for special roasts. Other lean trimmings can be ground and used as i would fix ground veal or beef.

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

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

114. Cut chops from the loin	116. Splitting the rib along the backbone

115. Removing the connective tissue roofing the loin	117. Rib chops and breast portion

Do non store or display unwrapped cooked and raw meat together. Apply divide refrigerators, display cabinets etc. to avoid cantankerous-contamination. Raw-meat exudate on to cooked meat gives an explosive bacterial growth.

Simple packaging of fresh meat with plastic foil has get very popular with the availability of suitable and inexpensive moving picture. The primary objective of simple packaging is to provide hygienically protected portioned meat for self-service retail outlets. Only the meat portions must also satisfy the customers' preference for bright blood-red fresh meat. This colour is due to the pigment myoglobin loosely binding oxygen to form oxymyoglobin. For this colour to develop and be maintained, the wrapping film must have a high-oxygen permeability. To avert desiccation of the cut surface, the motion-picture show should have a low-moisture permeability. After a time the cut surface becomes more chocolate-brown every bit a result of myoglobin binding the oxygen more than tightly to course metmyoglobin. This may take up to 3 days depending on the temperature, the number of bacteria and other conditions.

Uncomplicated packaging for retail sale in cocky-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 be based on local demand and merely a day'southward sales should be cutting at a time.

The main object of this type of unproblematic packaging from a hygiene point of view is to reduce contagion from airborne micro-organisms. Loftier standards of hygiene are required in the cutting and packaging operations. On large pieces of meat the leaner mainly colonize the outer surfaces. When meat is cut fifty-fifty with a clean knife they will exist spread on to the freshly cut moist surface and multiply rapidly. This is non an argument for relaxing hygiene standards, rather information technology underlines the need non to add to the bacterial load by further contamination.

All surfaces and tools in the cutting and packaging room must be kept thoroughly clean. Packaging materials should be stored in hygienic weather condition protected from dust and assault from insects or vermin. It is about of import that personnel involved in cut and packaging pay particular attention to personal hygiene as they are the nigh likely source of nutrient-poisoning pathogens which may survive better in the package environs 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 upward within the pack.

Information technology is important to retard bacterial growth past 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 every bit an insulator. Heat generated by calorie-free warms the upper surface. Meat should be thoroughly cooled earlier packaging to assistance 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 exist kept scrupulously clean and the packs kept well chilled (Fig. 121). Only small quantities of mince should exist prepared at a time.

Cooked meats, which typically have much lower bacteria counts than fresh, are more open up to attack from airborne micro-organisms as these will exist faced with lilliputian contest. Packaging is therefore peculiarly beneficial in preventing this type of contamination for cooked meats.

Bacteria introduced during cutting and packaging confront piffling contest and may exist of the food-poisoning type if personal hygiene is poor. If very loftier standards of hygiene cannot exist maintained then a pasteurizing handling later packaging will be necessary. Even this, however, will non guarantee destroying Bacillus and Clostridium spp. if these have been introduced.

COOKING METHODS FOR Unlike MEAT CUTS

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

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

Broiling

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

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

Pan-broiling

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

Place meat in a hot frying-pan or on a griddle
Do non add fat or water
Cook slowly over moderate estrus, turning occasionally
Pour off or remove fatty as it accumulates
Brown meat on both sides
Avert overcooking.

Roasting

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

Season with salt and pepper as desired
Place the meat, fat side up, on a rack in an open shallow roasting-pan
Insert a meat thermometer so that the bulb is in the centre of the largest muscle without touching bone.
Add no water and do not cover

Roast at oven temperature of 176°C to desired internal temperature.

Meats are usually cooked to degrees of doneness equally follows:

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

Pan-frying

Pan-frying is usually recommended for tender cuts 2.five cm thick or less. For best results:

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

Braising

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

Employ a heavy pan
If desired, brown meat slowly on all sides with sufficient fatty to go along meat from sticking
Flavor with salt, pepper, herbs or spices
Add a small amount of liquid
Cover tightly
Cook slowly over low oestrus on a stove burner or in a moderate oven until meat is tender.

Braising with large cuts is often 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 big amount of water. For best results the container should exist 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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