4.1.2 Pre Read.docx

Contents {#contents.TOCHeading} ======== [Carcasses 1](#carcasses) [Primal or Wholesale Cuts 1](#primal-or-wholesale-cuts) [Fabricated Cuts 2](#fabricated-cuts) [Bone Structure 2](#bone-structure) [Selecting Meats for Your Operation 2](#selecting-meats-for-your-operation) [Deciding Which Cuts...

Contents {#contents.TOCHeading} ======== [Carcasses 1](#carcasses) [Primal or Wholesale Cuts 1](#primal-or-wholesale-cuts) [Fabricated Cuts 2](#fabricated-cuts) [Bone Structure 2](#bone-structure) [Selecting Meats for Your Operation 2](#selecting-meats-for-your-operation) [Deciding Which Cuts to Purchase 2](#deciding-which-cuts-to-purchase) [Specifications 2](#specifications) [Fabricating Meat 3](#fabricating-meat) [Silverskin 3](#silverskin) [To remove silverskin: 3](#to-remove-silverskin) [Variety Cuts 4](#variety-cuts) [Liver 4](#liver) [Kidneys 5](#kidneys) [Brains 5](#brains) 4.1.2 Understanding the Basic Cuts  The topic of meat cuts focuses on the three primary meat categories in the wholesale and retail markets: buff, lamb or mutton, and pork.   Meat cuts are defined based on two factors:  1. The meat\'s **muscle and bone structure. **  2. Uses and **acceptable cooking methods** for various animal parts.  Meat availability in India is not always well organised, as it is in international markets. The country\'s numerous animal product prohibitions result in separate norms and practices in every state. The cow being considered a holy animal as well as grazing being illegal in several places, cow slaughter is heavily regulated, with decisions changing regularly. Due to a lack of on-the-ground supervision, beef (cow) or even buff (water buffalo) is not always accessible in the cuts one would expect.    Mutton, on the other hand, is typically sold for curries, kebabs and Indian-style chops. If you can describe an international standard cut to your local butcher in sufficient detail, you will gain access to more regularised cuts of meat. While lamb is accessible in India, mutton is more commonly used. Due to its excellent quality and taste, lamb is frequently utilised in international cooking. Pork and its numerous cuts are also less popular. In India, bacon, pig belly, ribs, and the more well-known pork cuts are popular. Other cuts of pork are available at certain merchants if you want to test your culinary skills.    Carcasses  ---------- The carcass is the entire animal, minus the intestines, head, feet, and hide (except pork, which has only the entrails and head removed). Due to the skill and labour necessary in cutting, as well as the challenge of total utilisation of the animal, food-service operators rarely purchase whole carcasses.   Primal or Wholesale Cuts  ------------------------- A primal cut or wholesale cut is a piece of meat initially separated from the carcass of an animal during butchering. These cuts, are often used in restaurant service to some extent since they:  - Are small enough to fit in many food-service kitchens.   - Are nonetheless large enough to accommodate a range of cuts for various uses or needs.   - Are easier to use entirely than quarters or halves.  There are various techniques to manufacture or cut and trim each primal. For minor cuts, primal cuts are always the foundation. Its helpful to recognise each cut visually for this reason. Find out the names of the primals, where they are on the carcass, and which key cuts each one produces. Then, every time you handle a piece of meat, make an effort to accurately identify it and pair it with its primal cut.  ### Fabricated Cuts  According to the specific requirements of each customer, primal cuts are made into smaller cuts for roasts, steaks, chops, cutlets, stewing meat, ground meat, and other products.    There are several variations in the amount of trim and the precise specifications of each cut. For instance, there are numerous methods to prepare a lamb chop for different cuisines.    Bone Structure  --------------- Knowing an animal\'s bone structure is crucial for the following reasons:   - **Identifying meat cuts. **  The bones\' characteristic forms are frequently the strongest indicator of a cut.  - **Boning and cutting meats. **  Flesh frequently covers bones. Even if you can\'t see them, you still need to be aware of their location.   - **Carving cooked meats.  **  Selecting Meats for Your Operation  =================================== Deciding Which Cuts to Purchase  -------------------------------- Four things determine whether you should purchase a whole carcass, manufactured cuts, or anything in between:   1. How skilled one is at cutting meat.   2. Available storage space.  3. Whether you can employ lean trim and all cuts in your menu.   4. This form, once labour costs are taken into account, gives you the best cost per portion.  Meat suppliers tend to prepare meat a lot more economically than retail food establisgments. This is because they deal in large volumes. You will pay substantially less per kilogram for meat that hasn\'t been prepared into minor cuts, if you purchase a carcass or primal cut. Nevertheless, depending on how they respond to the four questions above, some operators continue to do some of their own cutting. Since multiple outlets use different pieces of beef and not just one, large hotels tend to prefer purchasing primal cuts. This provides them more control over quality. Some large hotels even set up an in house butchery that supplies meat requirements to the outlets in the hotel.  Specifications  --------------- You must specify the following details when purchasing meat:   1. Product name.   2. Weight range depending on the cut.   For steaks and chops, portion weight or thickness (but not both).  3. State of refrigeration.   4. Chilled or frozen.   5. Fat limitations, or average thickness of surface fat. Example: 3⁄4 inch average, 1 inch maximum.  Fabricating Meat  ----------------- Even while few businesses today buy huge cuts like primals and break them down internally, finishing or customising the fabricated cuts you buy still requires knowledge of trimming and fabricating procedures. ### Silverskin Silverskin is a thin coating or membrane of connective tissue that often covers the surface of a muscle. Unless the meat is exceptionally heavy, it is not generally necessary to remove all the silverskin from meats that are going to be braised. This is because the collagen in the tissue is broken down by the long cooking process. However, it should be removed for two reasons when roasting, sautéing, or grilling tender meats:    1. It is tough and becomes unpleasant and chewy when cooked.   2. Typically, as it is cooked, it shrinks, causing the meat to distort or curl.   ### To remove silverskin:  1. Knife blade should be held perpendicular to the meat\'s grain and parallel to the silverskin.   2. Place the blade\'s tip slightly beneath the silverskin.   3. Hold the blade of the knife with a small upward angle. Holding the flesh steady with your other hand, carefully slide the blade under the silverskin in the meat\'s grain. (An upward angle on the blade prevents it from cutting into the meat.)   4. Continue until all silverskin has been removed.      Meats and more specifically each kind must be correctly handled and prepped before cooking/service. It is crucial that a chef is aware of the various factors that must be kept in mind when working with different meats and their cuts.    Variety Cuts  ------------- Variety meats, commonly known as offal, are organs, glands, and other parts that do not form part of the animal\'s dressed carcass. We can categorize the most common variety meats into two classes for cooking purposes: Glandular meats, unlike conventional meats, are made up of internal organs or glands rather than muscle tissue. This is significant for two reasons. First, because glandular meats lack bundles of muscle fibres, their texture differs from that of ordinary meats. They are naturally delicate because they are not made of muscle tissue and do not require long, slow cooking. When organ meats become dry and tough, it is mainly due to overcooking. Second, glandular meats deteriorate significantly faster than muscle meats. While some muscle meats improve from ageing, organ meats must be consumed as soon as possible to be of the highest quality. Liver, sweetbreads, and brains must be consumed within a few days of purchase. If you need to store brains or sweetbreads for more than a day or two, blanch them. Heart, tongue, oxtails, and tripe, like all other meats from the carcass, are formed of muscle tissue. They are all rough, though, and must be cooked for an extended period of time by boiling or braising to become tender. All of the variety cuts mentioned above are not commonly consumed in india. Since the primary meat consumed is mutton, the variety cuts are also limited to mutton. ### Liver  Mutton liver is the most expensive since it is soft and flavorful. It is easily identified by its deep ruby colour. Goat liver is the healthiest and most nutrient-dense component of goat meat. Mutton liver is most typically consumed in Indian cuisine as a curry or fried dish. Several preparations use goat liver because of its nutritional value. In many different cuisines, it is frequently regarded as a staple meal. In India, a few dishes with goat liver are well-known. The keleji fry is a tasty and wholesome food. Along with rice, it is served with caramelized onions and seasoned goat liver. Another well-known dish is liver pepper fry. It is prepared by marinating the liver in pepper and other spices. It goes well with rice, roti, parotta, and other foods. Another traditional goat liver dish from Jamaican cuisine, is Jamaican goat curry seasoned with pepper, cumin, coriander, turmeric, and thyme and is typically eaten with rice and beans. Although pork liver is accessible, it is usually utilised in pâtés and sausages and rarely used and available as an ingredient in kitchens in India. #### Preparation  1. Remove outer skin.  2. Slice on the bias about 1/4 inch (0.5 cm) thick. Slicing is easier if the liver is partially frozen.  3. Remove tough membranes.  #### Cooking  Cook to order. Do not cook ahead.  4. To broil, brush (or dip) the pan in oil or melted butter. Broil meats according to the fundamental process. 5. Dredge in seasoned flour before pan-frying, griddling, or sautéing. Cook over moderately high heat in appropriate fat. 6. Do not overcook unless the consumer demands it. The inside of the liver must be somewhat pink to be moist. Well-done liver is quite dry. 7. Garnish with bacon, fried or smothered onions, or seasoned butter. ### Kidneys  The most popular kidneys consumed are lamb and mutton. Goat kidneys also known as *gurda* in India are highly nutritious, and studies show they are more nutrient-dense than muscle meat. They are especially rich in vitamins like vitamin B12 and folate. In India, they are prepared in a dry manner or in a curry, flavoured with spices and aromatics. They are also a great source of minerals like iron, magnesium, selenium, and zinc. They are often cooked by sautéing and broiling. #### Preparation  If the kidney is coated in fat, peel it away with your hands and cut it away from the main location where the ducts emerge from inside the kidney with a knife. Lamb and mutton kidneys are typically grilled and served in portions of two or three. They can also be sautéed for dry Indian dishes. #### Cooking  Cooking kidneys has two major drawbacks. First, if overcooked, they become harsh and rubbery. When properly cooked, they are pink in the centre while remaining tender and juicy. The cooking time is really short. Second, they contain a lot of moisture, which can interfere with good sautéing. Before adding the kidneys, make sure the pan is very hot and not overcrowded. If this is not done, the kidneys will be cooked in their juices rather than sautéed. ### Brains  Brains are not a popular food item, yet they have a delicate flavour and texture. The most common type is goat brain. Brain is highly perishable and should be prepared as quickly as possible. They are also delicate and must be handled with care. Most commonly in india, goat brain is made into *bheja fry.* Each region has their own take on using goat brains in meals, showing a fair amount of diversity in the preparations. The following technique must be followed to prepare the brains. 1. Soak in fresh water as you would sweetbreads. 2. Remove the outer membrane (either before or after poaching). 3. Poach in flavoured liquid or acidic salted water for 20 minutes. 4. Drain and use right away, or cool in cold water.