4.1.2

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Questions and Answers

What is removed from a pork carcass?

Hide and feet

Intestines, head, and feet

Intestines and head (correct)

Intestines, head, feet, and hide

Food-service operators often purchase whole carcasses.

False

What are the advantages of using primal cuts in restaurant service?

They are small enough to fit in many food-service kitchens, large enough to accommodate a range of cuts, and easier to use entirely than quarters or halves.

Primal cuts are always the foundation for ____________________ cuts.

minor Signup and view all the answers

Match the following types of cuts with their descriptions:

Primal cuts = Initial cuts separated from the carcass during butchering Fabricated cuts = Smaller cuts made from primal cuts for specific uses Carcasses = Entire animal, minus certain parts Signup and view all the answers

Why is it helpful to recognize each primal cut visually?

To accurately identify the meat and pair it with its primal cut Signup and view all the answers

There are no variations in the amount of trim and precise specifications of each cut.

False Signup and view all the answers

What are fabricated cuts made from?

Primal cuts Signup and view all the answers

What are the three primary meat categories in the wholesale and retail markets?

Buff, lamb or mutton, and pork Signup and view all the answers

In India, beef is always accessible in the cuts one would expect.

False Signup and view all the answers

What is typically sold for curries, kebabs, and Indian-style chops in India?

Mutton Signup and view all the answers

Lamb is frequently utilized in _______________________ cooking.

international Signup and view all the answers

What is a factor that defines meat cuts?

Muscle and bone structure Signup and view all the answers

Pork and its numerous cuts are very popular in India.

False Signup and view all the answers

Match the following types of meat with their typical uses:

Mutton = Curries, kebabs, and Indian-style chops Lamb = International cooking Pork = Bacon, pig belly, ribs, and popular cuts Signup and view all the answers

Meat cuts are defined based on two factors: _______________________ and acceptable cooking methods.

muscle and bone structure Signup and view all the answers

Why is it crucial to know an animal's bone structure?

To identify meat cuts Signup and view all the answers

Meat suppliers tend to prepare meat more economically than retail food establishments.

True Signup and view all the answers

What are the four factors to consider when deciding which cuts to purchase?

Skilled cutting, available storage space, use of lean trim and all cuts, and cost per portion Signup and view all the answers

Large hotels tend to prefer purchasing ______________ cuts to have more control over quality.

primal Signup and view all the answers

Match the following specifications with what they describe:

Product name = Specific type of meat Weight range = Size of the cut State of refrigeration = Temperature of storage Chilled or frozen = Method of preservation Signup and view all the answers

What is the benefit of purchasing a carcass or primal cut?

You pay substantially less per kilogram Signup and view all the answers

Some operators prefer to purchase manufactured cuts to save on labor costs.

False Signup and view all the answers

Why do large hotels sometimes set up an in-house butchery?

To supply meat requirements to the outlets in the hotel Signup and view all the answers

Study Notes

Types of Meat Cuts

Carcasses refer to the entire animal, minus the intestines, head, feet, and hide (except for pork, which has only the entrails and head removed).
Primal cuts or wholesale cuts are pieces of meat initially separated from the carcass during butchering.
Fabricated cuts are made from primal cuts to meet specific customer requirements.

Primal Cuts

Primal cuts are smaller than carcasses, making them easier to handle in food-service kitchens.
They are large enough to accommodate a range of cuts for various uses.
Primal cuts are easier to use entirely than quarters or halves.
It is essential to recognize each cut visually and identify its primal cut.

Fabricated Cuts

Fabricated cuts are made from primal cuts to meet specific customer requirements.
There are variations in the amount of trim and precise specifications of each cut.

Understanding Meat Cuts

Meat cuts are defined based on two factors: muscle and bone structure, and uses and acceptable cooking methods for various animal parts.
Meat availability in India is not always well organized, unlike international markets.

Bone Structure

Knowing an animal's bone structure is crucial for identifying meat cuts, boning and cutting meats, and carving cooked meats.
The bones' characteristic forms are frequently the strongest indicator of a cut.

Selecting Meats for Your Operation

Four factors determine whether to purchase a whole carcass, manufactured cuts, or anything in between: cutting skill, storage space, menu usage, and cost per portion.
Meat suppliers tend to prepare meat more economically than retail food establishments due to large volumes.

Specifications

When purchasing meat, specifications must include: product name, weight range depending on the cut, portion weight or thickness, state of refrigeration, and whether chilled or frozen.