Podcast
Questions and Answers
Which bone structure is associated with more tender cuts of meat?
Which bone structure is associated with more tender cuts of meat?
- Radius
- Lumbar (correct)
- Scapula
- Tibia
What is the primary reason for chilling a carcass before fabrication?
What is the primary reason for chilling a carcass before fabrication?
- To reduce microbial growth (correct)
- To enhance color
- To tenderize the meat
- To improve flavor
What is a characteristic of the porterhouse steak?
What is a characteristic of the porterhouse steak?
- Is the least expensive cut
- Includes the tail of the animal
- Has a T-shaped bone (correct)
- Contains primarily fat
Which of the following is NOT a wholesale cut of pork?
Which of the following is NOT a wholesale cut of pork?
Which category of pork cuts includes the shoulder, ham, and belly?
Which category of pork cuts includes the shoulder, ham, and belly?
What is the primary function of the bone structure during meat fabrication?
What is the primary function of the bone structure during meat fabrication?
Which retail cut is found in the hindquarter and is considered medium tender?
Which retail cut is found in the hindquarter and is considered medium tender?
What is the typical chilling time for a carabeef carcass before fabrication?
What is the typical chilling time for a carabeef carcass before fabrication?
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Study Notes
Fabrication Overview
- Fabrication refers to cutting carcasses into wholesale and retail cuts.
Objectives
- Understand principles behind fabrication.
- Identify and list wholesale cuts.
- Recognize retail cuts derived from wholesale cuts.
Role of Bone Structure
- Acts as a guide for cutting carcasses.
- Indicates cut tenderness:
- Cuts with thoracic/lumbar bones are tender.
- Cuts from tibia, radius, and ulna are tougher.
- Cuts with scapula, humerus, and femur have medium tenderness.
- Assists in cut identification and age determination of the animal.
General Fabrication Procedures
- Chill carcasses at 2°C:
- 48 hours for carabeef and beef.
- 24 hours for pork.
- Cut pork carcass at 16°C.
Wholesale Cuts of Beef/Carabeef
- Front Quarter includes:
- Ribs, plate/short plate, brisket, foreshank, chuck.
- Hindquarter includes:
- Flank/navel, round, loin.
Specific Cuts
- Porterhouse Steak:
- Contains T-shaped bone.
- Features tenderloin and sirloin muscles.
- Most expensive cut; yields six slices per animal.
- T-Bone Steak:
- Similar to porterhouse but with smaller tenderloin.
- Club Steak:
- Last two one-inch slices of loin, lacks tenderloin muscle.
Retail Cuts from Hindquarter
- Round features various cuts:
- Rump roast, sirloin tip (boneless and easily formed), medium tender round steak, tough heel of round, soup bones.
Pork Cuts Classification
- Divided into three categories:
- Lean Cuts: Ham, loin, shoulder.
- Primal Cuts: Ham, loin, belly, shoulder.
- Miscellaneous Cuts: Pig’s feet, tail, fat/lean trimmings, neckbones, spare ribs.
Wholesale and Retail Cuts of Pork
- Shoulder/Batuk:
- Includes shoulder butt/Boston butt (bladebone), picnic (contains shank), neckbones, clear plate (lard), and jowl.
- Ham/Pige:
- Features trimmed ham, ham shank and butt, and center slice.
- Loin/Lomo:
- Cuts include pork chop (kostillas), center loin, loin end, and blade end.
- Belly/Side/Liempo: Further details not specified.
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