What Are the Differences Between Swine Harvesting and Beef and Lamb Harvesting

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Meat cut and utilization of meat cuts

VARIATIONS IN THE SENSORIC QUALITY OF MEAT

Large differences be in the tenderness, juiciness and season of the various meat brute carcasses considering of convenance, age, feeding and management. Within each brute carcasses and associated with the different muscles there are variations in tenderness that dictate how different cuts of meat should be prepared to yield the most palatable foods. Because of these differences in tenderness, juiciness and flavour, each meat cutting should exist merchandised co-ordinate to its availability and palatability characteristics. Consequently, different prices should be charged for different cuts from the various meat animals so that consumers have choices. The tenderloin of beef is a relatively modest cut and therefore of limited quantity but it is extremely tender and requires a minimum of cooking. Generally information technology is loftier-priced considering of its high 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; however, when properly prepared past pot-roasting, they too volition be tender, juicy, flavourful and volition provide proficient nutritional value. Because in that location are more kilograms of chuck roast on whatsoever i beefiness carcass and because they require more time and attempt to melt correctly, chuck roasts practise non and should not need the same high cost per kilogram as tenderloin.

Throughout the world, countries have varied natural resource and capabilities for producing livestock and different methods must be used to apply 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 social club to get the maximum eating satisfaction and also the maximum nutritional value, each cut must be matched with the correct cooking procedure. Loin cuts which are generally tender should be prepared by broiling or other dry-heat methods while cuts with considerable bone and connective tissue from the shanks should be either braised or simmered for stews and soups.

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

	Beef	Pork	Lamb
Average alive creature weight (kg)	454–544	95–104	45
Age (months)	36	six	viii–12
Dressing percentage (carcass/live weight)	60	70	fifty
Carcass weight (kg)	272–318	68–73	23
Carcass composition (%)
Lean	52	50	55
Fat	32	32	28
Bone	16	18	17

Mostly, meat animals should be maintained in an environment that permits optimum growth and development. Animals gaining weight rapidly are unremarkably in good condition and the meat derived from their carcasses will be fatter, juicier and richer in flavor. Additionally, the corporeality of meat in proportion to hide, os and offal volition be greater.

The age to slaughter animals varies depending on many things. The highest quality beefiness comes from animals that are under 36 months of historic period. One-time cows produce highly adequate beef if properly fattened and candy. Depending on the calf and the feeding regime, calves are best slaughtered between 3 and 16 weeks of age. Hogs may be killed whatsoever time after they reach vi weeks of age, merely for the near assisting pork production may need to exist fed for five to 10 months. Sheep and goats may be killed anytime afterward half dozen weeks, just the more than desirable age is from six to 12 months.

All meat creature carcasses are composed of musculus, fat, os and connective tissue. The chief edible and nutritive portion is the muscle or lean meat. The musculus is seldom consumed without some of the fastened fatty and connective tissue. The carcass composition of animals slaughtered later usual fattening periods is shown in Table 3. It tin be noted that the carcass limerick varies little between species and is some what dependent on the fatness of the animal at slaughter.

The lean of each meat animal carcass consists of about 300 individual and unlike muscles of which only virtually 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, flavor) depending on the maturity or age of the animal and the body location from which they were taken.

Generally, muscles of locomotion found in the extremities or legs are less tender and more flavourful than muscles that merely support the creature such as those constitute along the back. The latter are unremarkably more tender and less flavourful. Other factors may influence palatability but maturity and trunk location are probably the most important.

Colours of the lean and fatty are important characteristics of a normal, wholesome products. Virtually diseased or unnatural conditions will change the colour from what is considered normal for the species. Generally the colour of the fat will be from pure white to a creamy yellow for all animals. Pink or carmine fat probably means 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	Colour
Beef	Vivid ruby reddish
Caprine animal meat	Lite pink to carmine
Lamb	Light pinkish to red
Pork	Greyish pinkish
Veal	Light pink to blood-red
Venison	Dark red

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

At times animals will suffer from stress prior to slaughter and signs of their reaction will exist axiomatic in the carcass. Stressed cattle often produce dark cutters in which the musculus is not the normal bright cherry scarlet only rather is nighttime red and mucilaginous. Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may yield carcasses that are stake, soft and exudative (PSE) or dark, firm and dry (DFD). Exudative carcasses are watery and rapidly lose water. None of these conditions produced past ante-mortem stress renders the product inedible simply both lower the palatability and heart appeal of the beef and pork and can exist confused with other more serious illness conditions.

EQUIPMENT FOR THE MEAT-CUTTING Performance

• solid cutting tabular array, preferably made of non-corrosive fabric (stainless steel, aluminium or galvanized textile) with difficult plastic pinnacle. If wood has to be used instead of plastic but tight wooden tops/cutters should be used.
• oil or water sharpening stone
• sharpening steel
• knives
  • boning - twenty cm straight
  • steak - 30 cm curved
• meat saw - mitt or electric
• totes, bins and meat trucks (plastic or other non-corrosive fabric)
• wrapping tabular array
• paper or plastic foil/numberless for meat wrapping
• tool holder
• metal mask/safety gloves
• boning aprons/safety aprons
• hand wash-basin
• pocketknife sterilizer

BEEF Cut

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

• Cut beyond the grain of meat when possible.
• Apply sharp knives and saws for speed and good workmanship.
• Continue the cutting table orderly and have a place for everything.
• Be clean and sanitary in all operations.

There are dissimilar 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 unremarkably used for farther processing, while higher-quality and thicker-fleshed carcasses are used every bit fresh meat in the form of steaks and roasts.

55. The beef carcass and its basic

Halving

Halving is done immediately after the animate being has been dressed and every try should be made to saw the carcass into equal sides through the centre of the courage.

Quartering

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

56. The beefiness carcass and its cuts

Dividing between the twelfth and thirteenth ribs splits the carcass almost in quarters, normally with slightly heavier forequarters. Make this cut directly and neat. Locate the exact place between the ribs on the within of the carcass and make the cutting about 5 cm from the midline at the flank. The flank function should be left attached until the quarter is fix to exist carried to the cutting table. Then saw the backbone, making the cut even with the incision that was made with the knife to produce a smooth and bonny appearances to the pocket-size end of the loin. Make this cutting from the inside. The large muscle exposed when this cut is made is the "middle of beef" in which most of the quality characteristics of the meat can be seen including colour, marbling, firmness and texture. Loftier-quality beefiness will take a bright scarlet-red colour, some intramuscular fat or marbling, be firm to the touch and fine in texture.

When the person carrying the meat has a firm grip on the forequarter, the modest strip of flesh holding the quarters together should exist cutting. With some practice and feel, one tin learn to deport a forequarter easily by holding below the shank so that the full weight of the quarter is on the carrier's shoulder when it is cut downward. By taking a stride forward as the cut is existence fabricated, it is easier to accept the quarter drib with the correct proportion of weight on the shoulder. The right forequarter should exist carried on the left shoulder and the left forequarter on the right shoulder. When placing the forequarter on the cut table, always have the inside up.

Bone-in method

By far the easiest way to trade meat is to take some basic data relative to the os and muscle structure of the carcass and to use an electric saw to cutting up the whole carcass. This is now being done to a large extent by meat packers who cut out what is unremarkably referred to as a wholesale or primal cut such as a whole chuck (shoulder), rib, loin or round of beefiness. The cut may or may not exist trimmed of some os and fat and and then vacuum-packaged and shipped to a retail shop. The vacuum-packaging provides an anaerobic atmosphere and the refrigerated shelf-life of the product may be extended as much equally ii or 3 months. The store personnel need have just the slightest noesis of meat cut. The primal is positioned correctly and encounter the saw in a prescribed fashion, the saw grit is scraped off, and the consumer-sized cut packaged for retail sale.

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

Forequarter . The first cut to brand is betwixt the fifth and sixth ribs counting from the neck back (Fig. 57). This cutting is made parallel with the ribs and produces a cross-cut chuck consisting of a foursquare-cutting chuck (also called chuck and bract), foreshank and brisket. Adjacent the foreshank and brisket are removed past cutting through the first sternal cartilage (the outset soft segment of the breastbone), and making the cut almost parallel with the courage of the carcass (Figs 58 and 71).

Foreshank. The foreshank is separated from the brisket past following the natural connective tissue seam betwixt the muscles with a knife. The foreshank can then be 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 fabricated into a ringlet, can be used either as a pot roast or can be cured (corned) (Fig. 73).

Square-cut chuck. This wholesale cut contains the first five ribs of the forequarter and may be sawn into steaks or roasts. Several cuts are usually fabricated across the bottom or shank end of the chuck resulting in arm steaks or roasts (Fig. threescore). 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 cutting from the rib end of the chuck or beyond the arm bone volition be highly desirable. Bract cuts to be used as roasts should incorporate two or three ribs and should be trimmed as for standing rib roasts, although for convenience in carving all bones may be removed. The portions nearest the cervix usually have more than connective tissue and are recommended for simmering rather than for steaks and roasts.

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

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

Short plate. The cut to separate the brusque plate from the rib is made 18–25 cm from the within 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 farther down the ribs, and with a thin carcass nearer the spinal cavalcade.

The plate may be used for different purposes, merely it is usually used for stews or further processing. Brusk ribs, which are suited for broiling, are besides cutting from the upper portion of the plate, usually about 5–viii 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 tin be left in and the plate sawn crosswise into small pieces. The plate can also exist boned and the meat used for footing meat or sausage products. Earlier cutting the plate in any way, remove the tough membrane lining the inner portion below where the ribs bring together the breastbone.

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

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

The merely deviation between bone-in and a folded rib roast is that a minor 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 than compact package.

Hindquarter . Place the hindquarter on the cut table with the inside of the carcass up because the first cut made is to remove the kidney knob from the inside of the loin. (Nonetheless, loosening of meat cuts is likewise possible from the hanging beef side or beef quarter.)

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

Kidney knob. Begin removing the kidney fatty at the lower end and loosen it with a knife where it is fastened to the loin, leaving a thin covering on the inside of the loin and being conscientious not to cut into the tenderloin muscle.

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

The tough membrane covering the inside of the flank must be removed by cutting off a sparse strip on the lower side and then peeling off the membrane. A modest slice of lean meat on the inside of the stop portion of the flank, weighing 1.2–1.4 kg, is known as the flank steak (Fig. 67). This heavy bundle of muscle fibres is dry and if used for steak is often scored on both sides, marinated or sliced thin to brand it more 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 circular and loin are divided at about the fourth sacral joint in the spinal cavalcade to almost parallel with the back cease of the round, or to about five cm in forepart of the stifle joint (Fig. 68). The aim is to cut the tip of the ball-and-socket os in the hip joint, cut off a piece virtually 2.5 cm in diameter. The circular includes the rump, circular cushion (consisting of knuckle piece and within round muscle or topside), outside round muscle (as well called bottom round musculus or silverside) and hind shank.

Remove the rump by cut but beneath the exposed pelvic or aitchbone. The rump usually has a big amount of bone (Fig. 69). The nearly desirable piece of rump is cut from the upper portion and is composed of eye and bottom round muscles. The removal of os and tying the rump means that information technology requires less oven space and is easier to cleave.

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

The remaining portion is made upwards of the hind shank and the piece called the heel of the circular. The heel of round is used as a pot roast and is removed past cutting close to the bone and fierce away as much meat as possible from the behind. The shank tin can be sawn into pieces to be used for soup stock.

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

Loin. The loin is normally completely sawn into steaks beginning at the big end. Sirloin steaks are cut showtime and the kickoff 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 small portion of the loin known equally the short loin is the source of Tbone steaks. This area contains the two nigh tender muscles in the whole carcass, namely, the loin eye muscle above the bone and the tenderloin musculus below the os. T-bone steaks are cut to about 10 cm from the end of the short loin. This tip portion can either be used as a roast or be cut into rib steaks. Rib steak from the short loin is identified by the piece of the thirteenth rib remaining on information technology (Fig. 70).

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

Musculus-boning method

One excellent approach to the cutting up of meat animal carcasses which is condign more popular and utilized by large meat processors is the procedure normally referred to as "muscle-boning". While this procedure is particularly adaptable to large carcasses such as beef, it can be successfully used on carcasses or cuts of any size. Muscle-boning is too pop amongst hunters who do not have meat saws just who want to cut up a whole carcass with a pocketknife while removing the bone that would otherwise fill valuable freezer space. Whatsoever animal carcass with a complete and thick layer of subcutaneous or comprehend fat would have to have virtually of the fat removed in guild to betrayal the muscles. One time the fat is removed, a boning knife can be used to dissever each large individual muscle or group of muscles. This is done along the seams of connective tissue that encases each musculus. Once separated the muscle mass is then cutting from the bone, thus the term "muscle-boning". The advantages of this procedure are numerous; however, the principal reasons for using information technology are to obtain small-sized portions for sale or preparation; to permit each muscle or musculus combination to be treated or prepared according to its private characteristics of size, tenderness, flavour or fibre orientation; and to remove much of the bone and fatty that would otherwise take upwardly packaging and storage space.

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

Directions for musculus-boning a side of beefiness are given here. Initially for musculus-boning, the side of beef is divided into fore-and hindquarters as described for the bone-in method. As well, both the fore-and hindquarters are placed on the cutting table with the inside upward. 1 muscle-boning method is every bit follows:

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

Foreshank. The foreshank has fastened to it, backside the elbow joint, a relatively large, thick slice of musculus. This is usually cut out by post-obit the connective tissue seams and produces a fairly large triangular-shaped cut correctly identified as boneless arm roast (Fig. 72). The remainder of the foreshank can be sawn into soup basic or can be separated into bone and soft tissue with a knife. The soft tissue is composed of muscle, fatty and a large amount of connective tissue which is best utilized equally ground meat.

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

Square-cut chuck. The cervix is sawn from the chuck and trimmed of bone, fat and the large prescapular lymph gland. The boneless cervix tin be utilized every bit a pot roast; nonetheless, information technology is more ofttimes cutting into cubes (Fig. 74) for stew or ground meat.

From the large remaining portion of the chuck, the ribs and plume bones (superior barbed processes) are removed with a pocketknife (Fig. 75) and the heavy, yellow connective tissue or elastin is removed from the meridian of the cut. With a pocketknife the thick portion is and so separated into exterior and inside portions by following the inside or polish side of the blade-bone (Fig. 76) which is then lifted from the outside piece along with what remains of the arm bone. The inside portion which contains some of the rib eye muscle is oft rolled and tied to exist used as a pot roast (Fig. 77). There is a office of the outside chuck, a muscle that somewhat resembles the tenderloin muscle in size and shape simply not in tenderness, which is ofttimes cut into steaks known every bit chuck fillets (Fig. 78).

Rib. The rib is prepared by first sawing beyond the rib basic to facilitate the removal of both the backbone and the ribs with the knife (Figs 79 and 80). Another process often used to bone out a rib is carefully with a sharp knife to loosen the small strip of meat found between the ribs. The ribs are then loosened past cutting close to the bone and removed by hitting with a blunt instrument. After removing all basic and the heavy yellowish 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 way makes for convenient carving and requires less cooking and storage space. Nigh 25 percent of the initial rib weight is lost when the bones are removed. The boneless rib may also be sliced into boneless rib steaks (Fig. 81).

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

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

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

Flank. Remove the flank by cutting into the scrotum or udder, following the circular muscle and cutting shut enough so that lilliputian lean meat is taken from the front of the stifle joint. Go on cutting forth and below the outer portion of the line of the kidney fatty in a straight line and saw through the thirteenth rib. Once more the flank steak is removed as described in the bone-in method (Figs 65 and 66).

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

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

Muscle-boning the round means that the large musculus masses of the round are separated from each other by following the natural connective tissue seams. In front of the stifle articulation, the tip or knuckle piece is removed (Fig. 83), then the topside or within round musculus (Fig. 84), and then the remaining silverside or bottom round muscles (Fig. 85). The latter is often divided and the eye of the round removed separately. All of the separated muscles may so be used as roasts or sliced into steaks. Muscle-boning is particularly useful when beef is prepared for roasting for large groups such as pit barbecuing.

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

Loin. The tenderloin musculus is advisedly cut from the inside of the loin (Fig. 87) and usually cut into individual steaks (Fig. 88). The remainder of the loin is then sawn just in front of the hip-bone into the curt loin and sirloin sections. The bone is removed from the sirloin which is a somewhat complicated procedure because the pelvic bone is fused with the backbone (Fig. 89). The curt loin is boned and the musculus that is known as boneless top loin (Fig. 90) is normally cut into boneless superlative loin steaks (Fig. 91).

On-the-rail boning

This is a modification of the muscle-boning method. Typical for on-the-rail boning is the hanging position of the hindquarter or the entire beef side (Fig. 92) during the boning procedure. The removal of the different meat cuts from the hanging carcass is considerably facilitated. Beefiness cuts tin easily exist pulled downwards under their ain weight subsequently cutting them free forth their natural connective tissue seams. Special hooks with handles used by the operators are an boosted assistance for the correct fixation of the cuts during boning (Fig. 92).

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

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

87. Cutting the tenderloin from the inside of the loin	xc. Boning the short loin
88. Tenderloin cut into individual steaks	91. Cutting boneless meridian loin steaks
89. Removing the bone from the sirloin

When meat cuts are produced by muscle-boning it is oftentimes hard to identify them, primarily because traditionally the size and shape of the accompanying bone has been used as the major ways of identification. Too, the traditional shape of muscle in a cut of meat is oft determined because of its attachment to os. Many conventional cuts of meat combine muscles because of their association, size and proximity to os or general location. The bones principle of merchandising meat is to split the tender from the less tender and to sell each according to its palatability characteristics and its possible method of preparation. Muscle-boning facilitates this type of merchandising.

PORK Cut

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

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

The 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 correct angle to the long axis of the leg (Fig. 96).

Ham. The ham may exist removed in several ways to brand either long-cut or brusk-cut hams. One procedure (short-cut) is to locate the division between the second and third (or the tertiary and fourth) sacral vertebrae and saw perpendicularly to the long axis of the ham (Fig. 97). After the bone has been severed with the saw, the pocketknife is used to complete the removal of the ham. The ham is further trimmed by removal of the tail os on one side and the flank on the other side. Commonly a skinned ham is produced past removal of 3-fourths of the skin and fat from the rump terminate (Fig. 98). For the production of special cured dried hams the skin is left on (Fig. 99).

93. The pork carcass and its basic

In society to obtain a long-cut ham the division is made between the last two (fifth and sixth) lumbar vertebrae. The long cutting is equanimous of a rump or chump portion and a leg portion comprising middle department and shank portion. Nowadays more processors are removing the bones thus fabricating a boneless rump (doormat) and a boneless ham. The ham is commonly merchandised in smaller portions (topside, silverside, thick flank, shank).

94. The pork carcass and its cuts

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

The cutting procedure of the ham is as follows. Remove tail bone and aitch os and cutting the rump off. Pare dorsum the rind and associated fat to expose the topside muscle on the interior side of the leg. Separate the topside by following the natural seam between information technology and the silverside (exterior portion of leg) and thick flank (front position of leg). The topside can so be sliced into steaks. This produces between v and six lean steaks depending on the thickness and weight required past the client. The next footstep is to remove the leg bone (femur). The thick flank (knuckle) is cut from the silverside by following the natural seam. Remove the kneecap (patella) and the internal fat deposits before farther grooming of the thick flank, eastward.g. for diced pork or steaks.

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

Fore-cease. Considerable variation exists as to where the fore-end is removed. By and large one to three ribs are left on the pork fore-finish. Locate the sectionalisation betwixt the tertiary and quaternary ribs from the head end and saw perpendicularly to the length of the backbone. The fore-end is trimmed of the hock which is cut off about halfway up the leg and virtually two-thirds of the pare and fatty is removed from the butt or peak cease. Additionally the neckbone (all cervical and three thoracic vertebrae) and the jowl or cheek meat are removed (Fig. 100). The jowl is removed past a straight cut parallel to the cut that separates the fore-finish from the side simply backside the site where the ear was removed (Fig. 101). The fore-stop may be divided into ii cuts (spare-rib, also called blade Boston, and hand, also chosen arm picnic) by sawing simply below the exposed lower end of the bract-os parallel to the meridian of the shoulder (Fig. 102). The spare-rib tin be sliced into steaks or used every bit a roast. It can easily be made into a boneless cut past removing the corner of the blade-os.

Besides this method some other ways of cutting and boning the pork foreend exist. In society to obtain boneless cuts (shoulder and neck-terminate) from the fore-end the post-obit technique is recommended. Seam the shoulder carefully from the rest of the side, leaving the rind and associated fatty behind. Release the under-blade steak and remove the blade-bone (scapula) and the shoulder-os (humerus). Split up the main muscle block from the smaller grouping. The smaller group, after trimming the fatty off, can exist used for dicing. The main shoulder block should be trimmed of excessive connective tissue. It tin be separated further into the blade and plumage muscles and the primary shoulder muscle. These can then be sliced into a number of boneless steaks. The group of muscles on either side of the barbed processes of the neckbone and the two or three following segments of the courage is called the cervix-end. The neck-end is loosened from the backbone and afterwards trimming off excessive rind, fat and any adhering ragged edges it can exist cut into attractive steaks.

Lion. The centre or centre section of the pork side is divided into loin and belly past a straight cut from the edge of the tenderloin muscle on the ham end through a point on the front rib tight against the protruding edge of the split backbone (Fig. 103). The fatty back (skin and backlog fat) is removed from the loin and then that a consummate fat encompass virtually 0.5 cm thick remains. Starting along the courage side at the shoulder cease, cut and lift the fatty over the curve of the loin muscles without cutting into the lean (Fig. 104). The loin tin be roasted whole, cut into smaller roasts or cut into chops. Shoulder, rib, loin and sirloin chops are made from the loin. Chops for broiling or frying should be cut 1.3–1.9 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 offset at the flank end (Fig. 106). Gear up the bacon side from the belly by removing whatsoever thin or ragged pieces of lean. Plow the belly over and remove the lower edge with a straight cut just inside of the teat line. Trim the flank edge of the belly to foursquare the whole slice to prepare it for curing.

LAMB Cutting

Method

This procedure as described may also be 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 (-two° to two°C) until cutting and utilized. Exercise non permit lamb carcasses to freeze inside a day afterwards 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 dissever into halves later dressing because they are not thick enough in any location to create cooling problems. Brainstorm cutting the lamb carcass by removing the thin cuts, i.e. flank, breast and foreleg. Lay the carcass on the cutting table and marker one side from the cod or udder fat in front end of the hind leg to the elbow articulation (Figs 107, 108 and 109). After removing the thin cuts from both sides, remove the kidneys, kidney fatty and diaphragm (Fig. 110). Adjacent the carcass is turned over and the neck removed either in sparse slices to be braised or in i piece to be added to stew or to be boned and ground.

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

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

107. The lamb carcass and its bones

Legs. Separate the legs through the eye 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 cut through the knee-joint which is located about halfway betwixt where the muscles of the shank finish and the muscles of the lower leg brainstorm. Work the pocketknife and cut through the articulation (Fig. 113). Several sirloin chops may exist cut from the loin end of the leg. Legs may either be prepared with the bone in or the bones completely removed and the leg rolled and tied.

108. The lamb carcass and its cuts

Loin. The loin is usually divide through the middle of the backbone and chops are cut perpendicularly to the backbone (Fig. 114). Lamb chops are cutting most 2.5 cm thick. Double or "English language" chops are made from a loin that has not been separate. Remove the savage 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 master portion of the backbone is then removed with a knife. Rib chops are easily made by cutting between the ribs. Remove the fell before cooking the chops. The breast portion may be barbecued in one piece or made into riblets past cutting between the ribs (Fig. 117).

Shoulder. Afterward splitting through the backbone, the shoulder may exist roasted as is, made into chops, or boned and rolled into a roast. Arm chops should be made commencement by cutting parallel to the surface where the foreleg and breast were removed. Blade chops are fabricated past cutting between ribs and sawing through the bract- and backbones. To prepare a boneless shoulder, showtime remove the ribs and courage by cutting closely underneath the ribs, backbone and cervix vertebrae. Side by side from the rear surface cut along the inside of the blade-bone to expose it and the armbone. Cut forth the edges of the basic and remove them (Fig. 118). Roll the meat and tie information technology securely with clean twine. The boneless shoulder may also be fabricated into a pocket roast and stuffed with ground lamb or other dressing. The edges of the pocket roast are stitched together.

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

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

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

HYGIENE RULES FOR MARKETING CHILLED MEAT CUTS

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

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

Practice not shop or brandish unwrapped cooked and raw meat together. Apply separate refrigerators, brandish cabinets etc. to avoid cross-contamination. Raw-meat exudate on to cooked meat gives an explosive bacterial growth.

Elementary packaging of fresh meat with plastic foil has go very popular with the availability of suitable and inexpensive pic. The main objective of simple packaging is to provide hygienically protected portioned meat for self-service retail outlets. But the meat portions must also satisfy the customers' preference for vivid scarlet fresh meat. This color is due to the pigment myoglobin loosely bounden 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 movie should have a low-moisture permeability. After a time the cutting surface becomes more dark-brown as a result of myoglobin binding the oxygen more tightly to grade metmyoglobin. This may take up to three days depending on the temperature, the number of bacteria and other weather.

Elementary packaging for retail sale in self-service outlets usually involves placing the meat portion in a plastic tray and overwrapping with a articulate plastic movie (Fig. 120). Plastic trays are more than hygienic than cardboard. The portions cut should be based on local demand and but a mean solar day'due south sales should be cutting 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 even with a clean pocketknife they will be spread on to the freshly cut moist surface and multiply rapidly. This is non 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 clean. Packaging materials should be stored in hygienic conditions protected from dust and assault from insects or vermin. Information technology is most important that personnel involved in cutting and packaging pay particular attention to personal hygiene as they are the most likely source of food-poisoning pathogens which may survive better 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.

It is important to retard bacterial growth past maintaining a depression temperature during the display life of the packs. Overwrapping actually increases the meat temperature as the layer of trapped air acts every bit an insulator. Heat generated past calorie-free warms the upper surface. Meat should be thoroughly cooled earlier packaging to help maintain a depression temperature during its display life.

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

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

Bacteria introduced during cutting and packaging face picayune competition and may exist of the food-poisoning type if personal hygiene is poor. If very high standards of hygiene cannot be maintained then a pasteurizing treatment after packaging volition be necessary. Even this, however, will not guarantee destroying Bacillus and Clostridium spp. if these have been introduced.

COOKING METHODS FOR Different MEAT CUTS

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

Temperature command 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 final internal temperature of the meat. Higher oven and college internal temperatures increases shrinkage. Whenever possible a meat thermometer should exist used to make up one's mind accurately the degree of doneness of meat. Time and temperature guides can be used to define doneness, merely cooking time is afflicted by fat, bone and moisture content and the shape and size of the cut. The basic types of meat cookery follow.

Broiling

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

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

Pan-broiling

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

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

Roasting

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

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

  Meats are usually cooked to degrees of doneness as follows:

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

Pan-frying

Pan-frying is ordinarily recommended for tender cuts ii.5 cm thick or less. For all-time results:

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

Braising

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

• Employ a heavy pan
• If desired, brown meat slowly on all sides with sufficient fat to proceed meat from sticking
• Flavour with salt, pepper, herbs or spices
• Add a small corporeality of liquid
• Cover tightly
• Cook slowly over depression heat 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-scale corporeality of meat with a large 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 production of soups to which vegetables, grains or pasta products may exist added.

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

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