Meat Inspection & Slaughtering

• Post-mortem identification refers to meat inspection.
• Judife N. Magallanes is the author of this study material.

Meat Inspection

• Meat inspection should be performed in a systematic manner.
• Abattoirs typically have well-established inspection systems.
• Farms may have normal inspection systems operating.
• Meat inspection certifies whether meat is fit for human consumption.

Slaughtering, Dressing, and Cutting

• Animal slaughter refers to the killing of animals, usually domestic livestock.
• Animals are slaughtered for food, or due to disease or unsuitability for consumption.
• Field dressing is removing the internal organs of hunted game.
• Maintain overall meat quality through field dressing.
• Field dressing must occur quickly to ensure rapid body heat loss.
• Rapid body heat loss during field dressing prevents bacterial growth on the carcass.
• Hunters can carry larger game with less effort after field dressing.
• Meat animals are cut into primal and sub-primal cuts from large carcasses.
• Primal and sub-primal cuts break down into retail or restaurant cuts.
• Primal and sub-primal cuts are sometimes cooked whole.
• They are often broken down into smaller portion or fabricated cuts.

Meat Types

• Many types of meat are part of the human diet for millennia.

Beef

• Beef is the type of red meat most people imagine.
• Oleic acid is the main fatty acid in beef and is considered a "heart healthy" fat.
• Oleic acid is the same main fat found in olive oil.

Bison

• This red meat is nutritious and lean.
• Grass-fed bison is high in omega-3.
• Bison offers a wide range of nutrients for very few calories.

Lamb and Mutton

• Lamb is from sheep less than one-year-old.
• Mutton is from an adult sheep.
• Lamb chops are the most popular cut.
• Lamb contains a broad range of health-protective nutrients, especially zinc, selenium, and B vitamins.

Chicken

• Chicken is one of the "big three" meats in terms of popularity, and is considered poultry.
• People refer to chicken as "white meat", rather than red.
• Chicken provides vitamins and minerals, particularly selenium, potassium, phosphorus, and B vitamins.

Turkey

• Turkey is a white meat, usually known for its prominence on the Christmas table.
• Turkey is a less prevalent form of poultry with a deeper, yet drier taste than chicken.
• Turkey is one of the most protein-dense meats, with 17.5 grams of protein at 149 calories.

Duck

• Duck is one of the less popular types of meat.
• Pekin duck is a showpiece dish in Chinese culture.
• Duck is a type of white meat.
• Duck provides selenium, phosphorus, and B vitamins for energy production and immune system health.

Goose

• Goose is a type of poultry popular in China, Europe, and the Middle East.
• Goose meat is high in vitamin B6, phosphorus, and selenium.
• Goose meat (without skin) is very protein-dense.

Pheasant

• Pheasant is a "premium" meat product commonly enjoyed across Europe and the United States.
• It is an excellent source of B vitamins, even compared to other types of poultry.
• Pheasants are usually wild or from "free range" farms to have access to pasture.

Pork

• Pork is one of the most popular meats in the world.
• Pork is a red meat because it contains a large amount of myoglobin.
• It is a significant source of thiamin (vitamin B1).
• Thiamin (vitamin B1) plays an essential role in glucose metabolism and protecting cardiac health.

Wild Boar

• Wild boar is a non-domesticated pig living in the wild.
• Wild boar has more protein and less fat than regular pork.
• Higher proportion of omega-3 fatty acids.
• Wild boar has health-protective nutrients, including B vitamins, selenium, and zinc.

Venison

• Deer flesh is called venison.
• It is one of the healthiest and most natural meats.
• Venison has an excellent omega 6 to 3 ratio (2:1).
• Venison has more vitamins and minerals than beef.
• Venison is possibly the most nutrient-dense meat possible.

Rabbit

• Rabbit is a common meat type in the United States, Europe and China.
• Rabbit meat is popular in France.
• Rabbit is a substantial source of vitamin B12, and it is very high in selenium.
• It is very protein-dense at 20 grams of protein per 136 calories.
• Rabbit offers one of the better omega-6 to 3 ratios among meat.

Beef Cuts

• Chuck location: near the shoulder, has a lot of muscle and connective tissue - best used for ground beef, stews, and braising
• Rib: Located along the rib cage, includes prime cuts. Best used for: Ribeye steaks (grilling), Prime rib (roasting), Short ribs (braising)
• Lion: Yields some of the most tender cuts. Sub-Cuts: Short Loin (T-bone and Porterhouse steaks), Sirloin - Best used for: Tenderloin (filet mignon, grilling or pan-searing) New York Strip (grilling or broiling) Sirloin steaks (grilling or sautéing)
• Round: Rear leg of the cow is muscular and lean. Best used for: Round steaks (grilling or slow-cooking), Roast beef (roasting), Deli meat (thinly sliced)
• Brisket: Cut from the breast, this section has a lot of connective tissue. Best used for: Barbecuing (smoked brisket), Braising (corned beef), Slow-cooking
• Flank: Located near the belly, it is a lean cut. Best used for: Flank steak (marinated and grilled) Stir-fry, Tacos
• Shank: The leg portion, which is tough and full of connective tissue. Best used for: Osso buco (braising, Soups and stocks

Pork Cuts

• Loin: Is a large cut that runs along the back. Sold as a roast or sliced into chops, best for: grilling, roasting, baking, braising.
• Shoulder (Boston Butt): Near the front shoulder, contains fat ideal for slow cooking, best uses: pulled pork, stews, braised dishes.
• Bacon/Pork Belly: A fatty cut from the underbelly, known for rich flavor and tenderness. Best uses: Bacon, braised dishes, or roasted, Asian dishes, Korean BBQ.
• Ribs: From the belly side of the rib cage, these ribs contain more meat and fat thank back ribs, they are excellent for slow cooking.
• Ham: The hind leg which may be fresh, cured OR smoked: Roasting, Baking, Sandwiches
• Jowl: The cheek, it is rich in fat. best for traditional dishes.
• Hock: The lower leg, the best uses are stews to add richness.

Chicken Cuts

• 1 neck
• 2 wings
• 2 drumsticks
• 2 thighs
• 1 upper back
• 1 lower back
• 1 whole breast

Chicken Wings

• A wing is produced by separating it from the whole bird at the joint between the humerus and the backbone.
• It includes the entire wing with all muscle and skin tissue intact, it consists of segments: humerus (1), carpus (2), radius (3), ulna (4), “wing flat or flap, and (5)metacarpals and phalanges or “wing tips”.