Preparation of different meat Preparation of different meat cutscuts

BASIC MEAT CUTSBASIC MEAT CUTS**Meats cuts are based on 2 FactorsMeats cuts are based on 2 Factors:: Muscle and Bone structure of the meat.Muscle and Bone structure of the meat. Uses and appropriate cooking methods of various parts of the Uses and appropriate cooking methods of various parts of the

animal.animal.CARCASSES:CARCASSES: whole animal, minus entrails, head, feet and hide. (pork: whole animal, minus entrails, head, feet and hide. (pork:

has only the head and entrails removed).has only the head and entrails removed).STEPS IN BREAKING DOWN CARCASSES (PRIMAL CUTS)STEPS IN BREAKING DOWN CARCASSES (PRIMAL CUTS)

Forequarter and Hindquarter: (beef)Forequarter and Hindquarter: (beef) – is split through the back bone – is split through the back bone into sides. Sides are divided between the 12into sides. Sides are divided between the 12thth and 13 and 13thth ribs, into ribs, into forequarter and hindquarter.forequarter and hindquarter.

Foresaddle and hindsaddle: (veal and lamb)Foresaddle and hindsaddle: (veal and lamb) – are not split into sides – are not split into sides but are divided between ribs 12 and 13, into foresaddle and but are divided between ribs 12 and 13, into foresaddle and hindsaddle.hindsaddle.

CattleCattlegeneral term for domesticated bovine animals raised on general term for domesticated bovine animals raised on a farm or ranch for their meat, milk, or hides or for use a farm or ranch for their meat, milk, or hides or for use as draft animals. Cattle are categorized by sex and age.as draft animals. Cattle are categorized by sex and age.

CalvesCalves young cattle of either sex.young cattle of either sex. A male calf is known as a bull calf, and a female calf is called a heifer A male calf is known as a bull calf, and a female calf is called a heifer

calf.calf. Bulls Bulls

mature, uncastrated male cattle used for breeding.mature, uncastrated male cattle used for breeding. SteersSteers

male cattle that have been castrated before reaching sexual maturitymale cattle that have been castrated before reaching sexual maturity Most beef that Americans eat comes from steers.Most beef that Americans eat comes from steers.

StagsStags male cattle that have undergone castration after they have matured.male cattle that have undergone castration after they have matured.

HeifersHeifers calves grow into heifers and eventually become cows.calves grow into heifers and eventually become cows.

CowsCows mature female cattle, and are usually used as a source of milk.mature female cattle, and are usually used as a source of milk.

FabricationFabrication Beef and other meats are available for purchase in various Beef and other meats are available for purchase in various

forms: carcasses; partial carcasses; and primal, subprimal, forms: carcasses; partial carcasses; and primal, subprimal, and fabricated cuts.and fabricated cuts.

Labor, equipment, facilities, and menu uses determine the Labor, equipment, facilities, and menu uses determine the form purchased. form purchased.

The carcass is the whole animal after slaughter, without The carcass is the whole animal after slaughter, without head, feet, hide, and entrails. head, feet, hide, and entrails.

It is typical to split a beef carcass into halves and then to cut It is typical to split a beef carcass into halves and then to cut each half into a front portion, or forequarter, and a rear each half into a front portion, or forequarter, and a rear portion, or hindquarter.portion, or hindquarter.

A side or a quarter of beef represents a partial carcass. A side or a quarter of beef represents a partial carcass. Carcasses and partial carcasses are market forms whose Carcasses and partial carcasses are market forms whose

use is not feasible in most foodservice operations.use is not feasible in most foodservice operations. Only the largest operations are able to store and process Only the largest operations are able to store and process

these forms, reducing them to the preferred primal, these forms, reducing them to the preferred primal, subprimal, and fabricated cuts.subprimal, and fabricated cuts.

Primal cutPrimal cut is a large, primary piece is a large, primary piece of meat, sometimes called a of meat, sometimes called a wholesale cut.wholesale cut.

Subprimal cutSubprimal cut is a basic cut made is a basic cut made from a primal cut.from a primal cut.

Fabricated cutFabricated cut is the smaller portion is the smaller portion taken from a subprimal cut, such as taken from a subprimal cut, such as a roast, steak, and ground.a roast, steak, and ground.

FabricationFabrication

PRIMAL CUTSPRIMAL CUTS

Primal CutsPrimal Cuts

FABRICATED CUTSFABRICATED CUTS

Beef ForequarterBeef Forequarter Primal cuts make up a forequarter of Primal cuts make up a forequarter of

beef: beef: chuck, chuck, primal rib, primal rib, brisket, brisket, short plate,short plate, foreshankforeshank

A by-product of the forequarter is A by-product of the forequarter is the foreshank.the foreshank.

ChuckChuck

chuck comes from the animal’s shoulder. chuck comes from the animal’s shoulder. includes part of the back bone and the first five rib bones as includes part of the back bone and the first five rib bones as

well as portions of arm bones and blade bones. well as portions of arm bones and blade bones. chuck makes up nearly 30% of the weight of the beef chuck makes up nearly 30% of the weight of the beef

carcass. carcass. A fairly large proportion of the chuck is connective tissueA fairly large proportion of the chuck is connective tissue Chuck has a great deal of flavor when prepared properly. Chuck has a great deal of flavor when prepared properly. A moist technique or a combination method such as A moist technique or a combination method such as

stewing or braising is appropriate for this cut. stewing or braising is appropriate for this cut. Primal chuck yields various fabricated cuts: shoulder clod, Primal chuck yields various fabricated cuts: shoulder clod,

chuck eye roll, chuck tender, triangle, chuck short ribs, chuck eye roll, chuck tender, triangle, chuck short ribs, cubed or tenderized steaks, stew meat, and ground chuck.cubed or tenderized steaks, stew meat, and ground chuck.

Primal RibPrimal Rib

This primal cut comprises about 10% of the carcass weight.This primal cut comprises about 10% of the carcass weight. It includes ribs 6 through 12 and some of the back bone. It includes ribs 6 through 12 and some of the back bone. it is not well-exercised muscle, it is tender, owing its rich it is not well-exercised muscle, it is tender, owing its rich

flavor to extensive marbling.flavor to extensive marbling. Primal rib cuts benefit from dry cooking methods such as Primal rib cuts benefit from dry cooking methods such as

roasting, broiling, and grilling.roasting, broiling, and grilling. Moist heat is the preferred method for short ribs.Moist heat is the preferred method for short ribs. Fabricated cuts taken from the primal rib include rib roast, Fabricated cuts taken from the primal rib include rib roast,

boneless rib eye, short ribs, and rib eye steaks. boneless rib eye, short ribs, and rib eye steaks. Rib roast, better known as prime rib, is an extremely popular Rib roast, better known as prime rib, is an extremely popular

meat dish.meat dish.

BrisketBrisket

Located below the chuck, the brisket constitutes Located below the chuck, the brisket constitutes a single primal cut. a single primal cut.

This cut consists of the breast (brisket) of the This cut consists of the breast (brisket) of the animal, including the rib bones and cartilage, and animal, including the rib bones and cartilage, and the breast bone. the breast bone.

A combination technique such as braising is an A combination technique such as braising is an excellent choice for beef brisket, which is very excellent choice for beef brisket, which is very tough. tough.

Curing, another method of preparation for brisket, Curing, another method of preparation for brisket, is the method used to produce corned beef. is the method used to produce corned beef.

Fabricated cuts from this primal cut include Fabricated cuts from this primal cut include boneless brisket and ground meat.boneless brisket and ground meat.

Short PlateShort Plate

Short plate is the cut below primal rib on a side of Short plate is the cut below primal rib on a side of beef. beef.

It contains rib bones and cartilage and the tip of It contains rib bones and cartilage and the tip of the breast bone. the breast bone.

Fabricated cuts from the short plate include Fabricated cuts from the short plate include ground beef, skirt steak, and short ribs.ground beef, skirt steak, and short ribs.

Moist cooking is appropriate for short ribs, which Moist cooking is appropriate for short ribs, which are quite meaty but also contain a large amount of are quite meaty but also contain a large amount of connective tissue.connective tissue.

Marination and grilling are excellent methods for Marination and grilling are excellent methods for skirt steak, which is sliced for fajitas.skirt steak, which is sliced for fajitas.

ForeshankForeshank

foreshank is considered a by-product of the beef foreshank is considered a by-product of the beef forequarter and may be attached to the chuck forequarter and may be attached to the chuck when purchased. when purchased.

The rich flavor of the foreshank and its abundant The rich flavor of the foreshank and its abundant collagen, which turns to gelatin with moist collagen, which turns to gelatin with moist heat,make it a choice ingredient in stocks and heat,make it a choice ingredient in stocks and soups. soups.

Fabricated cuts include stew meat and ground Fabricated cuts include stew meat and ground beef.beef.

Beef HindquarterBeef Hindquarter

A beef hindquarter also yields four A beef hindquarter also yields four primal cuts: primal cuts: short loin, short loin, sirloin, sirloin, round, round, flank.flank.

Short LoinShort Loin The short loin is the first primal cut of the The short loin is the first primal cut of the

hindquarter, forming the front portion of the hindquarter, forming the front portion of the beef loin. It includes one rib and part of the beef loin. It includes one rib and part of the back bone. back bone.

The yield of this primal cut is substantial and The yield of this primal cut is substantial and represents the most palatable and popular, as represents the most palatable and popular, as well as the most expensive, cuts of beef. well as the most expensive, cuts of beef.

Among these is the tenderloin, the most tender Among these is the tenderloin, the most tender piece of beef. piece of beef.

Fabricated cuts from the short loin include club Fabricated cuts from the short loin include club steaks, T-bone steaks, porterhouse steaks, strip steaks, T-bone steaks, porterhouse steaks, strip loin, strip loin steaks, and short tenderloin. loin, strip loin steaks, and short tenderloin.

These cuts are best cooked using dry methods.These cuts are best cooked using dry methods.

SirloinSirloin Located next to the short loin, the sirloin Located next to the short loin, the sirloin

contains a portion of both the back bone and contains a portion of both the back bone and the hip bone. the hip bone.

The subprimal and fabricated cuts taken The subprimal and fabricated cuts taken from the sirloin have good flavor and are from the sirloin have good flavor and are quite tender, though not as tender as the quite tender, though not as tender as the short loin cuts. short loin cuts.

Fabricated cuts from the sirloin include top Fabricated cuts from the sirloin include top sirloin roasts and steaks and top and bottom sirloin roasts and steaks and top and bottom sirloin butt roasts and steaks.sirloin butt roasts and steaks.

The dry techniques of broiling, roasting, and The dry techniques of broiling, roasting, and grilling are best for these cuts.grilling are best for these cuts.

RoundRound The round is the hind leg of the animal, including The round is the hind leg of the animal, including

the round, aitch, shank, and tail bones. the round, aitch, shank, and tail bones. It is an extremely large cut, constituting It is an extremely large cut, constituting

approximately 24% of the carcass weight.approximately 24% of the carcass weight. Very flavorful and fairly tender, the round yields Very flavorful and fairly tender, the round yields

various subprimal and fabricated cuts, including various subprimal and fabricated cuts, including top round, bottom round (eye of round and top round, bottom round (eye of round and outside round), knuckle, heel, and shank. outside round), knuckle, heel, and shank.

Dry cooking such as roasting is appropriate for Dry cooking such as roasting is appropriate for top round, which is relatively tender. top round, which is relatively tender.

The tougher bottom round benefits from The tougher bottom round benefits from combination cooking such as stewing or combination cooking such as stewing or braising.braising.

FlankFlank Beneath the loin and behind the short Beneath the loin and behind the short

plate is the flank. plate is the flank. The flank contains a good amount of fat The flank contains a good amount of fat

and connective tissue, which makes it and connective tissue, which makes it tough.tough.

The flank yields flank steak.The flank yields flank steak. Moist cooking techniques are best for Moist cooking techniques are best for

flank cuts except when flank steak is flank cuts except when flank steak is prepared as London broil and cut thinly prepared as London broil and cut thinly across the grain.across the grain.

VARIETY OF MEATSVARIETY OF MEATS VARIETY MEATS-VARIETY MEATS- also called offals, also called offals,

includes various organs, glands, and other includes various organs, glands, and other meats that don’t form a part of a dressed meats that don’t form a part of a dressed carcass of the animals.carcass of the animals.

Glandular meatsGlandular meats – liver, kidneys, – liver, kidneys, sweetbreads, brains.sweetbreads, brains.

Muscle meatsMuscle meats – heart, tripe tongue, – heart, tripe tongue, oxtails.oxtails.

GLANDULAR MEATSGLANDULAR MEATS LiverLiver – calf or veal liver is the most prized. Because it is tender and – calf or veal liver is the most prized. Because it is tender and

delicate in flavor.delicate in flavor.Pale, pinkish color. Pale, pinkish color. Served – sauteed, fried, broiled.Served – sauteed, fried, broiled.beef liver is darker in color, tougher, and has a strong flavor than veal beef liver is darker in color, tougher, and has a strong flavor than veal liver.liver.Served – pan fried, broiled, braised.Served – pan fried, broiled, braised.

KidneyKidney – veal and lamb kidneys are most popular in elegant restaurants. – veal and lamb kidneys are most popular in elegant restaurants.Served – sauteed, broiled.Served – sauteed, broiled.Beef kidneys – stronger flavor tougher, and darker color. Served – Beef kidneys – stronger flavor tougher, and darker color. Served – braisedbraised

SweetbreadsSweetbreads – thymus glands of calves or young animals, considered – thymus glands of calves or young animals, considered delicacy and expensive. Very mild in flavor, and delicate in texture.delicacy and expensive. Very mild in flavor, and delicate in texture.Served – braised, breaded and fried or sauteed in butter.Served – braised, breaded and fried or sauteed in butter.

BrainsBrains – not popular item but very delicate in flavor and texture. Very – not popular item but very delicate in flavor and texture. Very perishable and cooked as soon as possible.perishable and cooked as soon as possible.Served - pan fried in brown butter, breaded and fried serve with tomato Served - pan fried in brown butter, breaded and fried serve with tomato sauce.sauce.

Muscular MeatsMuscular MeatsHeartHeart – usually from veal or beef, very tough – usually from veal or beef, very tough

and lean. It can be braised or simmer, or and lean. It can be braised or simmer, or ground and added to other chopped meats ground and added to other chopped meats for casserole dishes.for casserole dishes.

Beef tongueBeef tongue – very tough, but softens in moist – very tough, but softens in moist heat. Can be served cold, smoked, braised or heat. Can be served cold, smoked, braised or cured.cured.

OxtailsOxtails – very flavorful and a rich gelatin – very flavorful and a rich gelatin content. It can be served in soups or braised.content. It can be served in soups or braised.

TripeTripe – muscular stomach lining, of beef, lamb, – muscular stomach lining, of beef, lamb, and pork. Honeycomb tripe is the most and pork. Honeycomb tripe is the most popular.popular.

It can be served in soups or braised.It can be served in soups or braised.

FabricationFabrication Meats can be purchased in numerous ways.Meats can be purchased in numerous ways. This decision depends on a variety of factors;This decision depends on a variety of factors;

butchering skillsbutchering skills available storage spaceavailable storage space use of meat, bones, and trimmings on the use of meat, bones, and trimmings on the

menumenu and cost per portion, including labor. and cost per portion, including labor.

Primal cuts can be fabricated into smaller cuts Primal cuts can be fabricated into smaller cuts such as chops, roasts, steaks, stew beef ,and such as chops, roasts, steaks, stew beef ,and ground beef.ground beef.

LAMB LAMB

LAMBLAMB A lamb is a young animal belonging to the A lamb is a young animal belonging to the

genus genus OvisOvis, which includes both , which includes both domesticated and wild sheep.domesticated and wild sheep.

There are several terms for the meat of ovine There are several terms for the meat of ovine animals. Each indicates a specific level of animals. Each indicates a specific level of muscle and bone development.muscle and bone development.

LambLamb is meat from sheep under one year of is meat from sheep under one year of age.age.

MuttonMutton is meat from mature sheep. Sheep is meat from mature sheep. Sheep reach maturity at one year.reach maturity at one year.

YearlingYearling is a sheep between 12 and 20 is a sheep between 12 and 20 months old. It produces yearling mutton.months old. It produces yearling mutton.

Skeletal Skeletal structurestructureof lambof lamb

Types of LambTypes of Lamb Age at the time of slaughter and period of Age at the time of slaughter and period of

production determine various types of lamb.production determine various types of lamb. Baby lambBaby lamb refers to meat from lamb sent to refers to meat from lamb sent to

market before weaning, usually between 6 and market before weaning, usually between 6 and 10 weeks old. Another term for baby lamb is 10 weeks old. Another term for baby lamb is hothouse lamb.hothouse lamb.

Genuine lambGenuine lamb is meat from a sheep less than is meat from a sheep less than one year old.one year old.

Spring lambSpring lamb is 3 to 5 months old and is is 3 to 5 months old and is produced between March and October. Spring produced between March and October. Spring lamb is milk-fed.lamb is milk-fed.

FABRICATIONFABRICATIONlamb carcass is divided between the ribs into the foresaddle and the hindsaddle. Foresaddle yields three primal cuts, Hindsaddle producestwo.Each primal cut contains both halves,or sides, of the arcass.