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. 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. For the average cook ready to take on the challenge, the meat hook meat book is the perfect guide. Angus beef chart 2007, american angus association, adobe pdf, 380kb. Cutting is an important operation in meat and fish processing. 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. You can learn about meat preparation and identification and techniques for pricing cuts of meat. Pdf history and language of international meat cutting. Arm swiss steak, chuck steak for swissing, round bone steak, round bone swiss steak.
Aug 16, 2011 the ultimate guide to beef fundamentals and master cutting techniques. Guidelines for slaughtering, meat cutting and further. Rather than cutting your meat parallel to the muscle fiber lines, you should cut your meat perpendicular to those lines. An associates degree in meat processing and food safety teaches you about all areas of the meat processing industry. The lean shall also be practically free of bruises, blood clots. The 4 knife cuts every cook should know knife skills. Coli o157 and salmonella, from chemical hazards such as grease and dirt, and from physical hazards such as metal and other foreign bodies. Some cuts of meat are easier to see the muscle fibers than others. Jan 10, 2006 learn meat cutting jun, 1964 learn meat cutting. 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.
This book was produced using, and pdf rendering was done by princexml. Meat cutting definition of meat cutting by the free dictionary. Boneless cuts beef, pork and lamb economical and suitable for quick and easy methods of cooking, e. Starting on one side of the breast, use your hands to pull the skin away from the meat. Therefore, meat cutting methods are hard to standardize unless the demands of the people for special cuts can be changed. Others have grippers in the corners so both sides can be used. Welp, we decided to go a different route, and after about 30 seconds of discussion, it was decided.
It typically has a pronounced heel that helps to stop the knife at the handle when it is thrust into firm meat. Hold a cleaver or chefs knife at a 45degree angle to the meat and thinly slice it across the grain. 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. The meat cutter exam is a basic test designed to check for rudimentary skills of meat cutting, handling, care of meat, knowledge of sanitation and code requirements. Sauteing tips for foods includes beef stew with vegetable gravy recipe meat, poultry, seafood and eggs basics. Thrushs processing 928 6852333 thrushs processing 928 6852333 please call before faxing beef cutting list. These are useful, but it limits you to using only one side of the cutting board. Meat cutting definition of meat cutting by the free. Air the meat especially vacuum packaged to get rid of odors. Reducing the size of recipes directions for cutting recipes in half or thirds, plus equivalent measures. Its flexibility allows it to move smoothly over delicate bones that would be cut by a firm boning knife. The meat is then pulled inside the grinder see figure 2 by the feed screw and then through the cutting plate.
Youll be prepared to work as a meat cutter in grocery stores and large food processing plants upon graduation. Meat charts beef, pork, lamb, goat the virtual weber bullet. Carcases are further reduced into retail cuts of joints by the removal of bone, skin and fat. The slaughter of livestock involves three distinct stages. Meat cutting and processing for food service solr bccampus. Meat processing meat processing livestock slaughter procedures.
Certain meats often slice better than others, and knowing the difference can effect both prep and cooking time. This is a great assignment to use with students when teaching the different cuts of meat. Arm chuck roast, chuck round bone cut, round bone pot roast, round bone roast steak sometimes referred to as. Train quickly in 8 short weeks at toledo for a bright future with security in the vital meat business. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Meat industry guide page 2 chapter 15 meat processing august 2015 15. If necessary, make bitesize pieces by cutting the slices crosswise. Drill press with atransparent drill shield 41 figure 41. The grain of your meat has to do with the direction the muscle fibers run.
Cut the meat, poultry, or fish lengthwise into 1inchwide strips. One who slaughters and dresses animals for food or market. Meat cutting synonyms, meat cutting pronunciation, meat cutting translation, english dictionary definition of meat cutting. Place the whole chicken breast on a cutting board, skin side up. Lean and extra lean cuts trimmed cuts of meat which are lower in fat. For other thicknesses of meat, adjust the freezing time proportionately. Luxury cuts of beef and pork often come from the loin, rump or rib. Techniques and hygiene practices in slaughtering and meat handling equipment. Amazing modern sausage production factory, fastest pork meat cutting processing technology.
Pdf explores the linguistic origin of north american meat cuts. 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. Safeguarding equipment and protecting employees from. This technique can be used to slice or julienne any oval vegetable.
Techniques and hygiene practices in slaughtering and meat handling. Advanced meat cutting course by sa butchery training school. Techniques and hygiene practices in slaughtering and meat. Pinterest embed code meat infographics are enjoying a cultural revolutioneverywhere we look, someones sketching up a hip new rendition of the same old cow map. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water.
The standard american cuts that you see at the grocery store or on a chart such as this one distributed by the beef council tell only part of the story. Free bullet fired from a pistol into the skull is effective but unsafe. Keeping food either colder than 41 f or hotter than 140 f is one of the simplest ways to prevent food poisoning. Traceability requires a verifiable method of identification of ovine animals, carcases. All of that meat represents a ton of time and effort, including picking, marinating and grilling that perfect cut steak or chicken. 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. The ultimate guide to beef fundamentals and master cutting techniques. Slaughtering equipment, particularly for smallerscale operations, need not be elaborate and expensive. Cut a flat surface to rest the object youre cutting on so it doesnt slip. Basics for handling food safely usda food safety and. Chef liz bramwell of the studio kitchen shows you all the basic meat cuts. Deboning and cutting of meat primal cuts into retail cuts.
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. Baking external link to home baking association oven roasting guidelines for beef. This book is merely a guide for identification of meat cuts. Prepare for the deboning and cutting of meat primal cuts into retail cuts. Students will label each cut, color the different sections, and answer 47 4 on pig diagram, 7 on cow diagram questions about what is made from certain cuts. This is a common technique that is used to cut long fruit and vegetables, such as zucchini and carrots. Electric meat grinders typically have a feeding tray that holds uncooked meat as the worker pushes it into the machine. This is a technique that is used to cut broad, thin slices of vegetables and meat. Forming or filling of raw minced fish or meat products. The culinary institute of the pacific kapiolani community college, university of hawaii chapter 8 cooking methods. The culinary institute of the pacific kapiolani community college, university of hawaii 8. Amazing modern sausage production factory, fastest pork meat. Boned and rolled joints of meat smaller joints to reduce cooking time and making it easier to carve. The muscle fibers look like lines that run up and down along your piece of meat.
The goal of this program is to share industry knowledge, skills and techniques. Anne pauline crepin in france invented a method to weld. Meat cuts and cooking the method of cooking selected for a cut of meat will depend on. Meat cutters need to know about the types and cuts of meat, as well as local. Mar 12, 2015 chef liz bramwell of the studio kitchen shows you all the basic meat cuts. Other parts include an onoff switch, a reverse switch, and a food pusher i.
Approximately 6inches long with a flexible blade, it is used for filleting fowl and fish. When youre ready to serve it, remember to slice this steak thinly against the grain so it isnt chewy. The best technique for flank steak is to grill it quickly at a high temperature. Simple butchering techniques september 30, 20 use this gallery of techniques, including everything from butchering rabbit and cutting chicken to. Unit 6 meat cutting skills poultry unit 7 meat cutting skills offals 10 specific learning outcomes unit 1 craft competence standards learners should be able to. Perform relevant procedures after deboning and cutting.
Preventing cuts and amputations from food slicers and meat. Meat cutting takes place in several different and distinct occupational arenas, but the core skills remain the same. Advanced meat cutting course by sa butchery training. Variously described as savory, meaty or earthy, umami is the fifth taste, along with sweet, salty. Meat cutter license, testing and study information king. Meat processing livestock slaughter procedures britannica. Mar 08, 2019 amazing modern sausage production factory, fastest pork meat cutting processing technology. Welcome to what may sound the least exciting chapter about cooking, but which professional chefs insist is one of the most important.
Big pay, full time jobs have a profitable market of your own. Cut batonsjulienne by cutting the block lengthways into even, thickthin slices, stacking these up and then cutting through the slices in the same manner. Meat cutting and processing in the food service industry. Stainless steel meat cutting band saw 40 figure 40.
Marinating the meat first can help prevent it from drying out, but avoiding overcooking really is the best prevention. The amount of equipment will depend on the slaughtering procedures employed. Square off round vegetables such as carrots, by shaving off all the round sides so you have a square block. The process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. This present edition of the standard for ovine meat carcases and cuts is based on.
You want the meat to be firm, but not too hard to cut. Marinate meat and poultry in a covered dish in the refrigerator. Cuts of meat which are from muscle areas which do a lot of work will need longer, slower cooking methods, e. Keep raw meat, poultry, fish, and their juices away from other food. Preslaughter handling is a major concern to the livestock industry, especially the. Safeguarding equipment and protecting employees from amputations. Free of contusions having a material impact on the product. Guidelines for slaughtering, meat cutting and further processing. Introduction to cutting and processing meats meat cutting. Again the flank steak is removed as described in the bonein method figs 65. 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. The temperature danger zone is the temperature range most conducive to the growth of harmful bacteria, between 41 f and 140 f.
The meat cutting process actually begins long before youre in the kitchen. In the united states the humane treatment of animals during each of these stages is required by the humane slaughter act. Using this technique will allow you to make more attractive pieces, while exposing more of the foods surface. 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. Four essential points when cutting beef or any other meat animal carcass are. Meat cutting and processing for food service open textbook. The cutting of meat is somewhat of an art form, with lots of cultural variations. Download meat charts showing cuts of beef, pork, lamb and goat. Meat cutting is the art of identifying and separating the muscle groups from the bones and sinews. How to sharpen a knife and chop vegetables bbc good food. Introduction raw materials accepted for production should be free, as far as possible, from microbiological hazards, such as e.
371 1457 199 899 770 1606 385 526 1124 1576 996 646 1020 562 864 36 1086 626 1524 667 1435 211 1471 1220 1320 349 758 1035 601 1088 1611 134 105 1059 596 20 601 1257 1129 772 965 894 796 1151