5Fabrication_merged.pdf

Fabrication Dr. Lourdita A. Llanto  Objectives At the end of the presentation, the students must be able to: 1. Discuss the principles in fabrication 2. Enumerate wholesale cuts 3. Identify retail cuts from the wholesale cuts Fabrication - the cutting of carcasses int...

Fabrication Dr. Lourdita A. Llanto  Objectives At the end of the presentation, the students must be able to: 1. Discuss the principles in fabrication 2. Enumerate wholesale cuts 3. Identify retail cuts from the wholesale cuts Fabrication - the cutting of carcasses into wholesale and retail cuts S  Role of bone structure 1. actsas guide in cutting carcasses 2. serves as a clue to tenderness of the cut - cuts containing thoracic and lumbar bones are tender; those in tibia, radius and ulna are tough; those with scapula, humerus and femur are medium tender 3. for identification of cut 4. for identification whether animal is young or old  General Procedures for fabrication 1. chilling of carcass at 2 C for 48 hrs or more for carabeef and beef and 24 hrs for pork 2. cutting of pork carcass at 16C.  Wholesale cuts of beef/carabeef 1. front quarter – ribs, plate/short plate, brisket, foreshank, chuck 2. hindquarter – flank/navel, round, loin Porterhouse steak – has T-shaped bone (lumbar bones and finger bones); 2 tender muscles (tenderloin/psoas major and sirloin or longissimus dorsi) Most expensive cut; 6 slices/animal T-bone steak – similar to porterhouse but tenderloin is much smaller Club steak – last 2 one-inch slices of loin; no tenderloin muscle  Round – has the most retail cut in the hindquarter 1. rump roast 2. sirloin tip – an almost excellent piece of meat; boneless; easily curved/formed 3. round steak/pierna corta/tapadera – medium tender 4. heel of round – tough, fibrous muscle 5. soup bones/cross cut shank  Pork cuts 3 categories: 1. lean cuts – ham, loin, shoulder 2. primal cuts – ham, loin, belly, shoulder 3. miscellaneous cuts – pig’s feet, tail, fat/lean trimmings, neckbones, spare ribs  Wholesale and retail cuts of pork 1. shoulder/batuk – a. shoulder butt/Boston butt/paypay – contains bladebone b. Picnic/kasim – contains shank c. Neckbones d. Clear plate – lard e. jowl  Pork cuts 2. ham/pige a. Trimmed ham b. Ham shank and ham butt c. Center slice 3. pig’s feet/pata 4. loin/lomo a. Porkchop/kostillas c. Center loin b. Loin end d. Blade end  Pork Cuts 5. belly/side/liempo a. Spare ribs/tadyang b. Trimmed belly  Goat cuts 1. leg 2. loin 3. rib 4. shoulder 5. neck  Quiz 1-2. Principles in meat fabrication 3-7. Wholesale cuts of pork 8. What is the most expensive cut in beef ? 9. Which portion in beef has the most number of retail cuts? 10. Give one wholesale cut in the forequarter portion of beef  Factors in Selecting Animals for Slaughter Lourdita A. Llanto  Selection of animals for slaughter Depends on: the purpose for which the meat is to be used and cost of end product  Factors to consider 1. Age From old animals meat is dark , rough textured but flavorful, high water binding capacity; high emulsion capacity; high degree of marbling Recommended age: Swine – 6-12 months Cattle/carabao – 3 yrs or younger Goat – 1 yr old  2. Sex Barrows and gilt – best for curing Boars – young (200 days or below)or