Meat cutting techniques pdf

To slice a chicken breast, place it on a cutting board, skin side up. The bone is scraped completely clean with a knife, leaving a white bone that is often decorated with a chop frill rack of lamb chops is a classic example or used as a handle for eating an especially large chop or steak. Keeping food either colder than 41 f or hotter than 140 f is one of the simplest ways to prevent food poisoning. In culling meat, make neal, compact, and smoothly trimmed cuts. Used for slicing and handling small items such as shallots, mushrooms, and onions. If necessary, make bitesize pieces by cutting the slices crosswise. Find, read and cite all the research you need on researchgate. The goal of this program is to share industry knowledge, skills and techniques.

Meat cutting, or fabrication, is the process of cutting, boning, and portioning large cuts of meat to menu specifications. In the united states the humane treatment of animals during each of these stages is required by the humane slaughter act. Meat processing meat processing livestock slaughter procedures. Meat cutters need to know about the types and cuts of meat, as well as local. Simple butchering techniques september 30, 20 use this gallery of techniques, including everything from butchering rabbit and cutting chicken to.

Aug 16, 2011 the ultimate guide to beef fundamentals and master cutting techniques. Tips for teaching knife skills utah state university. Certain cutting techniques, such as butterflying meats or slicing a bagel in half, call for the guiding hand to be placed on top of the food to keep it from slipping, while the cut is made into the food parallel or at an angle to the work surface. Sep 30, 20 simple butchering techniques september 30, 20 use this gallery of techniques, including everything from butchering rabbit and cutting chicken to butterflying trout and deboning anchovies, to. The primary job duty of a butcher is to cut, trim and pack meat for sales. Drill press with atransparent drill shield 41 figure 41. Application of various techniques for meat preservation mahendra pal 1 and mridula devrani 2 1 narayan consultancy on veterinary public health, 4 aangan, jagnath ganesh dairy road, anand38001, india. An ideal training tool thats perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, the art of beef cutting provides clear, uptodate information on the latest meat cuts and cutting techniques. Marinate meat and poultry in a covered dish in the refrigerator. A meat professionals guide to butchering and merchandising. Meat cutters typically learn their trade through apprenticeship programs and onthejob training.

S c i e n c e r e c i p r o c a t i o n f a i r new technology in poultry processing techniques douglas wilce introduction poultry consumption worldwide continues to increase yearly. Coli o157 and salmonella, from chemical hazards such as grease and dirt, and from physical hazards such as metal and other foreign bodies. The process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. Therefore, meat cutting methods are hard to standardize unless the demands of the people for special cuts can be changed.

The livestock sector is one of the most significant contributors to urgent environmental problems. Education of public required to accomplish this change requires a great deal of educational work, not alone on the part of the retailer, but of all agencies interested in trying to standardize meat cutting methods. Pdf the art of beef cutting download full pdf book. Meat cutter training, course and certification information. All lean beef cuts have less than 10 grams of total fat, 4. Cutting is an important operation in meat and fish processing. This is where all of the work takes place, the part you cut with. For other thicknesses of meat, adjust the freezing time proportionately. Meat processing livestock slaughter procedures britannica. Lean and extra lean cuts trimmed cuts of meat which are lower in fat. Meat cutters who are looking to strengthen their industry and share their knowledge can help mentor new apprentices through the meat cutting apprenticeship mentor program.

Cuts of meat which are from muscle areas which do a lot of work will need longer, slower cooking methods, e. Use a thin sharp knife boning knife to cut the meat away from one side of the breastbone, as shown. Roast tender cuts of meat weighing three pounds or more. Here are a meat cutting techniques and tips that will allow you to get the most out of your next meal. Although created with the professional cook and baker programs in mind, these have been designed as a modular series, and therefore. A very economical roast with an average size of three pounds.

Cut the meat away from the rib bones using a sawing motion, pressing the flat side of the knife against the bones. Apprenticeship programs combine classroombased coursework with handson training. Safeguarding equipment and protecting employees from amputations. Standard method of cutting pork carcasses for determining the yi et d and percentage of who1 esal e cuts r. Carcases are further reduced into retail cuts of joints by the removal of bone, skin and fat.

Meat cuts and cooking the method of cooking selected for a cut of meat will depend on. Chef liz bramwell of the studio kitchen shows you all the basic meat cuts. The temperature danger zone is the temperature range most conducive to the growth of harmful bacteria, between 41 f and 140 f. Butchering is a term commonly used for the process of slaughtering and preparing meat for retail or wholesale use. This present edition of the standard for ovine meat carcases and cuts is based on document. For the average cook ready to take on the challenge, the meat hook meat book is the perfect guide. Restaurants and hotels sometimes use names of cuts on menus. Method of cooking large cuts of meat uncovered and without water in an oven or oventype appliance. Cubes of meat sold cut into cubes, ready for making stews, kebabs and casseroles. Safeguarding equipment and protecting employees from. Meat science know which cooking method to use with all beef, pork and lamb retail cuts. Introduction to cutting and processing meats meat cutting.

When you slice a steak too early, youre letting the juices inside escape, leading to a dry, flavorless cut. The ultimate guide to beef fundamentals and master cutting techniques. In europe, food consumption is responsible for approximately 30% of total greenhouse gas ghg emissions. The slaughter of livestock involves three distinct stages. Production methods that are based on access to open land. Sep 08, 2015 meat cutting and processing for food service is one of a series of culinary arts books developed to support the training of students and apprentices in british columbias food service and hospitality industry. Guidelines for slaughtering, meat cutting and further. Dec 03, 2015 pat lafrieda demonstrates how meat is graded and what to look for when choosing usda meat duration. Identify primal cuts of beef, lamb, pork, and veal. These are useful, but it limits you to using only one side of the cutting board. Additionally, breaking knives are ideal for trimming fat from cuts of meat. This is a common technique that is used to cut long fruit and vegetables, such as zucchini and carrots. Approximately 6inches long with a flexible blade, it is used for filleting fowl and fish. Meat processing technology v introduction meat consumption in developing countries has been continuously increasing from a modest average annual per capita consumption of 10 kg in the 1960s to 26 kg in 2000 and will reach 37 kg around the year 2030 according to fao projections.

Meat cutting and processing in the food service industry. Application of various techniques for meat preservation mahendra pal 1 and mridula devrani 2 1 narayan consultancy on veterinary public health, 4 aangan. The culinary institute of the pacific kapiolani community college, university of hawaii chapter 8 cooking methods. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water. The culinary institute of the pacific kapiolani community college, university of hawaii 8. Pdf application of various techniques for meat preservation. To develop apprentices into highly skilled journey person cutters. Unit 2 cutting forequarter of beef learners should be able to. Use a boning knife to cut meat away from one side of the breastbone, cutting as close to the bone as you can.

Meat cutting takes place in several different and distinct occupational arenas, but the core skills remain the same. Introductory knife skills description the knife is an important basic tool used in the kitchen. Reciprocal meat conference proceedings, volume 48, 1995. Thin strips meat is precut into strips, suitable for quick cooking methods, e. Breaking knives are a type of butcher knife that are used for cutting large sections of meat into smaller cuts. Using this technique will allow you to make more attractive pieces, while exposing more of the foods surface. The methods described give a maximum of steaks and or chops and roasts. Pdf explores the linguistic origin of north american meat cuts. You want the meat to be firm, but not too hard to cut. Slicing meat with the grain or in the same direction as the muscle fibers, however, leaves you with a chewier piece of meat, one that could have been more tender if it was just sliced differently.

The art of beef cutting is the only book on the market that combines a complete listing of beef cuts, including fullcolor photos and nampimps numbers for each cut, with stepbystep instructions on basic meat. The following label illustrates how the three part name would be identifi ed on the label. Becoming proficient at fabricating whole carcasses or primal meat cuts takes practice often through an apprenticeship under a master meat cutter. This course will occur on two consecutive saturdays and will completely process one cow for beef, but techniques can be applied to other animal processing as well. Pdf history and language of international meat cutting. Preslaughter handling is a major concern to the livestock industry, especially the pork industry. Keep raw meat, poultry, fish, and their juices away from other food. In this activity students will learn the parts of a knife.

Hold a cleaver or chefs knife at a 45degree angle to the meat and thinly slice it across the grain. Introduction raw materials accepted for production should be free, as far as possible, from microbiological hazards, such as e. The art of beef cutting is the only book on the market that combines a complete listing of beef cuts, including fullcolor photos and nampimps numbers for each cut, with stepbystep instructions on basic meat cutting techniques provided by publisher. All of that meat represents a ton of time and effort, including picking, marinating and grilling that perfect cut steak or chicken. Cutting of meat is used post slaughtering to dress and split carcases, to remove offal and to remove appendages and, where required, excess fat and bones. Pat lafrieda demonstrates how meat is graded and what to look for when choosing usda meat duration. Meatcutting techniques, recipes, and stories from brooklyns modernday, oldschool butcher by tom mylan at due to covid19, orders may be delayed. Steaks and chops boneless and bonein individual portion cuts that are cooked and generally served whole or sliced. Cut the meat away from the rib bones using a sawing motion. It should also represent not only the latest developments of meat processing technology but also use modern publication techniques such as digital photography and computercreated charts and graphs in. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Introduction to cutting and processing meats meat cutting and. Chops always have a bone, while steaks can be bonein such as a beef tbone or pork shoulder blade steak or boneless such as a tenderloin or sirloin. Place the whole chicken breast on a cutting board, skin side up.

This book was produced using, and pdf rendering was done by. How to interpret can sizes some favorite older recipes may call for can sizes such as a number 2 or a number 303 can. Meat production is projected to double by 2020 due to increased, per capita global consumption of meat and population growth. Meat cutting and processing for food service open textbook. Basics for handling food safely usda food safety and. Lean minced meat meat is trimmed of fat and minced. Variously described as savory, meaty or earthy, umami is the fifth taste, along with sweet, salty. Whats the difference between flank steak and skirt steak. A butcher resume typically mentions the following duties and tasks sharpening and adjusting cutting equipment, inspecting and storing meat upon delivery. Start at one end, and pull the skin away from the meat. More than 4,000 different names have been given to retail cuts of beef, pork, veal, lamb, turkey and chicken. These types of butcher knives feature curved blades, which gives the user additional leverage when cutting through tough skin, cartilage, and small bones. Directions for cutting recipes in half or thirds, plus equivalent measures.

It typically has a pronounced heel that helps to stop the knife at the handle when it is thrust into firm meat. Identify suitable cuts of meat for various cooking methods. This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Its flexibility allows it to move smoothly over delicate bones that would be cut by a firm boning knife. Meat industry guide page 2 chapter 15 meat processing august 2015 15. Meat cutting and processing for food service solr bccampus. Pdf the art of beef cutting download full pdf book download. Others have grippers in the corners so both sides can be used. This is a technique that is used to cut broad, thin slices of vegetables and meat. It allows you to grip the knife between the thumb and forefinger for good control during cutting and chopping. Under the urmis system, each retail meat cut label contains a three part name which identifi es 1 the kind of meat beef, pork, lamb or veal, 2 the primal or wholesale cut name, and 3 the retail or consumer name. Stainless steel meat cutting band saw 40 figure 40. Starting on one side of the breast, use your hands to pull the skin away from the meat.