Introduction to Meats PDF

CHAPTER INTRODUCTION TO MEATS Leaming Objectives After reading this chapter, you should be able to: identify various types of meats and classify them understand the various cuts of beef, veal, lamb, pork, chicken, and game select cuts for classical dishes of each meat recognize the i...

CHAPTER INTRODUCTION TO MEATS Leaming Objectives After reading this chapter, you should be able to: identify various types of meats and classify them understand the various cuts of beef, veal, lamb, pork, chicken, and game select cuts for classical dishes of each meat recognize the importance of selection and storage of each meat prepare and process various meats as per standards and specifications prepare yield cards and do yield tests for various meats and understand the importance of the same INTRODUCTION Many people in the context of meat refer to food which comes from lamb; but in reality, meat is the body tissue of any animal that is eaten as food. This could be meat from chicken, lamb, cow, and even frog legs. In order to classify this broad selection of meats available, the first and foremost approach is to segregate fish from meat This is done because we would like to refer to meat as a tissue, which is a muscle tissue found in animals. Muscle tissues are involved in helping the animal move its body parts. This chapter discusses various kinds of meats and their usage in cookery. Animals have the same bio- chemistry as those of human beings and they are full of necessary proteins and amino acids that every human requires for his/her basic metabolism. Eating of meats has been prevalent since the time of cavemen and till date domestication of various animals around the world is done for the same reasons. The only disadvantage is that we are exceeding the limits of our protein intake by consuming animal product, in a far greater quantity than we actually should. This brings along problems of saturated fats ~uently lead to heart disease. :I l I  198 Food Production Operations PHYSICAL AND CHEMICAL CHARACTERISTICS OF MEATS All the meats, whether from cow, sheep, or pig have both physical and chemical characteristics. Physical Characterlsttcs The physical characteristics of meat are discussed below. Muscle Tissue This is a fibrous connective tissue and it is further divided into skeletal, cardiac, and smooth The smooth muscle is also known as visceral muscle. This would include all the arteries and thmus~le. le 1:,or most of the musele we1g h t on a carcass and ise Veins in the meal The skeletal muscle is respons1b name lffiP up of muscle fibres. The cardiac musele, as its wh a t fiorms th e animal's heart S made 1·1es, ts. d. ul mooth muscles are found in an animal's stomach, reproductive organs, an c1rc atory system. The connecllve tissue of muscle la mainly composed of collagen and elastin. On heating, collagen ga18 converted Into gelatin, which Is easily digestible by the body. As the animal grows in age molecular structure of the collagen rearranges Itself and hence it becomes even more difficult t~ convert It Into gelatin. ft Is because of this reason that older cuts of meat are difficult to cook till tender. It is the skeletal muscles that are of the greatest concern to chefs. The muscles are intertwined with fibrous connective tissue which is also known as muscle sheath and faL Coarse, long muscle fibres yield less tender meat; the thinner, smaller muscle fibres are tenderer. Muscles located along shoulders and legs, which are used for movement, have more connective tissues and are less tender. The muscles in the back are for support and move 1~ and hence are tenderer. Some of the muscles such as tenderloin, which do not receive any exercise are the tenderest cut in an animal and always sold in the market at a very premium price. Adipose Tissue This is the tissue where fat is deposited and stored. As the animal ages in life, the concentration of the fat also increases in its body. Initially the fat starts to deposit around the internal organs and the pelvic area but as the animal continues to age, the fat gets deposited externally just beneath the skin. Addi- tional fat now starts to get deposited between the muscles and also within the muscles. This interlacing of fat in the muscle is known as the marbling of meal Marbling affects the flavour and tenderness of a meat and definitely the well-marbled meats cook to a texture where it is moist and juicy. The juiciness of meats may also be affected by the surface fat on a particular cut of meat. Surface fat protects large routs and other cuts from drying out, particularly during roasting. Bone or the Skeletal Tissue Skeletal tissue consists of the ligaments, tendons, cartilages, and bones of the animal. Bone tissue can yield many nutrients and minerals, when it is used to prepare stock. Ligaments, tendons, and cartilages yield little or no calories. Chemical Characteristics The chemical characteristics consist of water, protein, fats, carbohydrates, minerals, and vitamins, A~ rn. daeae c:omponen1I, meats also have a pigment called myoglobin. It is this pigment which is resp: lible D die colour in the meata. Pork and lamb have lesser amount of myoglobin and hence tbe rne t. 4  Introduction to Meats 199 _,,,,----I ur w..1.hereas beef has fairly higher amoW1ts of thi.. iJ1 co o , s pigment leading to dark p lish 1 iS pjJ)k n ef turns bright red after cutting because of the re ti f th urp co our of the ,:11eaL ve ac on o e myoglobin with oxygen. SELECTING AND GRADIN~ MEAT ding is one of the very important aspects of meat fabrication and distrib ti. Th Meat gra. ed on the various grades which are governed by very strictly 1.d t rulu onbagthenc1es. e tis poc. d' 'd d. ai ou es y at country 111ea.. The grading of meat 1s 1v1 e mto two types namely quality d Id of 00gin, an yie gualllY d' th 1· f ~ality of the carcass m 1cates e qua 1ty o meat from the carcass Tut's depends on vanous factors ch as the texture, fmnn~ss, and the col~ur of ~e lean meat on the carcass. The maturity of the meat 511 d the marbling is also given a substantial consideration.. Yield Grading _ It determines the quantity of usab~e ~eat that _the carcass will yield. Yield grading measures the quan- tity of saleable meat the carcass Wlll yield as either boneless or semi- boneless retail cuts. This grading also considers internal and external fat. pR()CESSING OF A WHOLE ANIMAL There are various steps considered before an animal is slaughtered for human consumption. Laws of certain countries, such as the UK, the USA, Australia, and Canada, are very strict when it comes to processing and grading the animals for export, etc. Well, it does not mean that all other countries are not strict; but it is these major countries which do a lot of export of these meats to other countries as well. Let us discuss steps that are followed in the animal processing plants. Examination The animals that are brought into the plants for slaughtering are first examined physically for any diseases and other disabilities. Resting of Animals The animals are stored in a place for at least 24 hours. This allows them to rest, as there is not much movement allowed. During this resting period they are given plenty of water for the first 12 hours. The animals are then starved for another 12 hours, so that there are no feces left in the intestinal tract. Cleaning and Sanitizing ' ! I The animals are then given a good shower and are scrupulously cleaned and sanitized for the next procedure. Stunning.' l This is done to make the animal unconscious. Stunning helps avoid pain to the animal while slaughtering.. Iftbe_animal is conscious when slaughtered it will quake so much that blood will spread all around. There different ways in which an animal is stunned. In the olden days, the animal used to be hit hard on the ,t. by heavy hammers. This painful procedure was then replaced by shooting the animal with a cap- lf\,e bolt from a pistol, which was hit on the front head between the eyes. 'This would render the animal :';°llScious for a considerable amount of time. 'This method is still followed in certain places. Ho~ever, ~odern methods of stunning animals with electric tongs is very popular and commonly earned out days. An electric shock of 70 volts is passed behind the ear of the animal to stun it  tio ns 20 0 FOOd PrO du ctf on Op era Sl au gh ter e the ani ma l will. Thd.is is do ne im me dia t eIy afiter the stu nni ng; no t bectausand rega.m conscious is rat e of the hea rt bea a:sths;. but it on e be cau se at thi s tim e the ani ma l. Th e jug ul: ;e~ :~r ~. of blo od is very high. IS wju w ou t of the all ow ma xim um blo od to flo m ts cut to slaughter th e anunaJ Bl ee din g S.. sus cep tib le to bac ter ial con tam ina ti n it is it ts advisable to dra· Sin ce blo od con tai ns pro tei ma l is hu ng with the hel p of ho ::· as pos sib le. Th e ani wtth the head facing do :ou1 as mu ch as blo od the ani ma l. dra ins ou t of tha t the en tir e blo od so M ea t Ag ein g al. on after the d to dev elo p ten der nes s. So ion d' ghtered' rioor An im al car cas s mu st be age scl e tis sue -oc cu rs Th is con dit 1sa ppe ars m dua an1gra slau islly wit h. m or tis -a sti ffe nin g of mu b m a Period ge be ef car cas s an d aro un d thr ee to fou r day s for a Iam carcass. Cow and Pigs o f sev en da ys in a lar s respecti' ve1y, h ence ths 15 ve ry yo un g at the age of tw o mo nth s an d five mo nth ere no ed are s Iau gh ter. E.. scl es wo rk on the con nec tiv e tissu e m th e muscle me s pre sen t wit hin the mu seven ne ed to ag e 1t. nzy. th. ym es tha t red uce s the stiffness cau sed b y ngo r mortis I e act ion of the se enz. ve n after sIau gh ter. I t 1s es als o dev elo p the flavour of the me at Agem g1s me at, the enz ym th e pro ces s o f ten d eri zin g the ats to the ir guests. 1Y. e to ser ve ten der cut s of me 1D1portant for che fs wh o Jov. CLASSIFICATION OF MEATS , Jet us first und ers tan d the nom enclature of these meat ( ,., I l. Be for e we ge t int o the pro du cts. To a lay ma n, wo cla ssi fic rds ati suc on h of as, the mu me tto ats n, lam b, hei fer , veal, etc. wo uld see m like something to do Th ese names of the meats i'. no t kn ow wh at exa ctl y eac h on e wo uld me an. _,,, wi th me ats , bu t the y wo uld instance, refers to at tha t com es fro m a spe cif ic ani ma l. Th e ter m bee f for are giv en to the spe cif ic me e mo nth s old ; all the oth er cattle which range betwe en three are ov er nin the me at fro m cat tle wh ich nth and three months is fie d as cal f an d the me at fro m cat tle bet we en on e mo to nin e mo nth s are cla ssi thr ee types. n as 've al'. Me at is bro ad ly cla ssi fie d int o the fol low ing.kn ow. Bo vin es Ox , cow , buf fal o, bis on , etc ()v jne a Sh eep , Iam b, go at, dee r, etc. s, wi ld bo ar, etc. e and sha pe and hen ce, eve n taste different Sw ine a Pig. dif fer fro m eac h oth er in siz and so on... : tas te of buf fal o fro m tha t of cow wo uld be very different Al l an im als in the se ca ter r;; from= c:: ::i e:· !o~ ::: :;: c~ ~s ;ed int o var iou s cat ego rie s as sho wn in Ta Table 12.1 categories of meats ble 12.1. Pl d wild animals such. Pork Furre chicken and as deer, rabbits, mountain Me at fro m pigs. Me at fro m raised goats, antelopes, etc. cow. som e oth er fard m ks M~ e~a t~ifrom _ L, ·Js wild __ :,_ _ ___.:...,r-,uro:m__f~ -- -..-......n..cz:._,_ _ _ _ _ _ i..~...d_c suc hJI S UC ' -· ,_ -..rh as quat ,..  GORIES O f M EAT ail. h m e a t in det derstand e a c aowun Table 12.2 t lamb 115 Classfflcanon o JJI W e th e r KidLam& s. y~ AfUUon ewe of a USA, Lamb above ~ Castrated mal e Male or female In tbe UK and the -60 --6 12 months Jamb under Jamb is called sheep that is 30 a lamb between 2 m sp ring t,{ale is called ra wether. days old. months is called of age. I yest or yearling. ot bogget. so In France it is referred In India we al f - e Jamb und e. er call it ld,assi to as 'agnelet'. is called ew Jyeat d b with fat im al, it is nat ural that it woul not e marbled... young an t te d s and JUJCJ· o m e s from a fairly. co ok the lamb to utm os n emesm of ~ A s Jam b c. e s v e ry tr ic ky for chef s to rs w e w ill di sc uss th ethods e 1t becom.. ing chapte will..,,. and hence, ~ c a ti o n ~ f J ~ b : In the com a m ea t sh ou ld be cooked, but ss ot only how.- shows th e c!a md1cation of n hod of cooking. Let us f _ , Table 12.2 l g iv e u s an d to w ha t m et eooking.in deta il a n d th a t wil f an a nimal should be subjecte d le an , such as tenderlo in, can a t c u t o ten der an erstand wh ce o f meat wh ich is very grilling, or even shallow also belp us und le. A p ie pa nf ry in g, umJerstand it w ith a n exa m p un t o f h ea t. H en ce, methods su ch as such as the sh ou ld er th at undergoes a lot of t m in im a l a m o r cuts o f meat er temperature for f be cooked with s; b u t to u g h e ok m ea t at high lI e a p t method e cannot co duration ofcook ing frying, will be th lo n g e r p e ri od of time. W m ea t, so lo ng er cooking for a burn the iling, exercise. needs ra w o u t all th e moisture and qu id m ed iu m to cook, such as bo li as it would d oking methods that use li longer duration tu re s a n d co I er tempera would entail low { Lanbleg I SiflOin l ,I ! Loin JI : Ari ' S ll te n d d l 111nec:1t I 811111 1 SflOUldll' Sllllli - $1:1118.,.,-~--~ -- -  202 Food Production Operations stewing, etc. Roasting is anothe r method commo nly followed, but then again, not for all this while we have been talking about cuts of meat and impacts of cookin g method s cuts. Since us discuss the cuts of lamb in detail (see Fig. 12.1). There is no written standar O th. d cuts of n elll, let internationally, as each country classifies the meats ac~ordi. ng to their. meat fol! standar ds and needs. 1n °wed English cuts, French cuts, American cuts, and Australian cuts; but we shall talk about the ere are monly followed simple cuts which are internationally used these days. most coll\. Shoulder Variou s cuts are culled from the shoulde r oflamb s as shown in Table 12.3. Table 12.3 Shoulder cuts of lambs cat. !..--- OD · Usage Shoulder chops These come from the shoul- Used for grilled steaks, braising and also boil e~ der that just begins from the they are tough joints of meat and hence moi· t arm. They have a round bone s cookin methods make them juicy. They find good use in g in centre. Indian curries and also in biryani. Blade chops These come from the shoul- Used for grilling, boiling, or stewing. der towards the neck part. Shoulder roast This consists of the whole It is usually roasted. It is a very tasty joint but hard to shoulder. carve as it is very bony. Butchers often debone it, roll it, and sell it as boneless rolled shoulder. Lamb neck The neck is the sticking piece It is a bony piece, but has lot of collagen present in iL from the shoulder. It is often used for stews or is even braised. The meat could be cubed and used for kebabs. Best End of the Neck Various cuts are culled from the best end of the neck as shown in Table 12.4. Table 12.4 Cuts of best end of the neck ~.Ql i·...... Usage Lamb rack 1be entire Iamb consists 8 ribs. Lamb rack is one of the prime cuts and very expensive. Two racks can be obtaine d It makes a delicious roast One rack can easily serve 3 from 1 animal. guests for an entree. Guard of honour and crown roasts are two very classical roasts prepared from the rack. When the meat is cut away at the tip and the bone is exposed, it is sold as 'French rack'. Lamb chop It is a single piece of chop from It is used for grilling and pan-frying. It is advisable to the rack. H the tip is exposed it use a double chop with two ribs as the meat will remain is called French chop. juicy while cooking. They find important place in kebabs and biryani. Lamb cult When the bone from single It is very soft and tender and is usually broiled, pan-fried. chop is removed it is called lamb or grilled. It can also be crumbed and deep-fried. cutlet -  ~~203~ ---- - - -_ _Jln~t~r0d~u~ct~lon~t~o~M~eats ~--------- wn Tabl e 12.5. ,,JtJ ulle d from the loin of the lam b as sho m J.11". uts are c v.ri ·od5 C Table 12.5 Cuts of loin De scr ipt ion Thi s is the bac k of the The whole saddle can b e used for roasting. It could be lam b, whi ch hos ts one of d eb oned and rolled to b all d rolled loin roast From that also. ec e the few tend er and exp en- on~ can shce off individual deboned rolled loin cho s.. P sive cuts. This cut can be roasted' grilled, or pan-fried. Concealed in of lamb under the backbone one also finds tenderlo e: It is one of the tend er mos t S~c e these are very tender cuts, they would be eith I,oillcboJ>S cuts of lam b. It is the slice gnlle~, pan-fried, or even broiled. When a single loin rred to as from the sad dle of lamb. ~h~p is deboned, rolled and sliced, it is refe Wh en bot h the sides of the no1sette'. sad dle are inco rpo rate d in the cho p it is call ed dou ble loin cho p or English chop. lot of exercise. The end of the sad dle It is not as tender as saddle, because it gets Sirloin chop touc hing the rum p whe re Used as a sirloin roast, it could also be sliced to obtain and is used as the legs start. sirloin chops. In India it is referred to as putlt a cut in biryani. deboned and The sad dle of lam b not As the name suggests, it is used as a roast If Loin roast rolled, it would be same as saddle of lamb cuts. incl udin g sirloin. la'flbleg of the lam b as shown in Table 12.6. Various cuts are cull ed from the leg Table 12.6 Cuts of leg of lamb De scr ipt ion u-. be cut on bone and Lamb leg The se are sold sin- These are used for roasts. But they can also hotels prefer to use gle, dou ble, or eve n used in stews and curries. Most of the Indian ies, kebabs, and bon eles s. only leg of lamb to proces., meat for their curr bilyani. Indian cut called JxlSlmd4 is a thin slice &om the leg. India it is referred to Used for grilling, braising, or stewing. In 11 l.egchop Thi s is a slic e of the leg on the bon e. as hurrah. to get shanks.. J 1-a ban ks Thi s is the low er par t of Both the hind legs and the fore legs are used t with lots of gelatinous Lamb shanks cook to a moist preparation the leg belo w the kne e it is called nalli. texture, when braised or stewed. In Hindi and abo ve the ankle. ce it could be TClpllde It is one of the tender cuts of lamb and hen It is the bon eles s mus cle rred to u l,oti. broiled, grilled, or poeled. In India it is refe from the thig h of the leg. ling, grilling, and Silvenide It is very tender and can be used for broi Thi s is the mus cle from ed kanli. pan-frying. In Indian tenninology it is call the calf of the leg.  ~204~J F~ood~ !_!P~ro ~d~uc~ tt~o!]_n iO~pe~ ra~ti~·o ~ns~--- --------- --------- ----- ~Sf Vanous cuts are cu e II d fi the breast of the Jamb as shown in Table 12. 7. rom Table 12.7 Cuts of breast Cut !.... Usage Lamb ribs This is the front of the rib This also includes 8 ribs from the rib cage and;-:-:-:--_ lt 1S cage that protects organs very fatty and has lots of collagen. It is best cooked such as the heart. barbequed, grilled, or pan-fried. It could also be deboned and minced. It forms excellent kebabs a in Indian terminology it is referred to as pasli ka nd.. fr.. kn and the mmce om 1t 1s own as chikna kuma PaTl]a. as It has more quantity of fat. Thin slices from the d b lamb rib is called parcha. e oned Spare ribs It is cut from the breast and These are used for grilling, broiling, or barbequin have cartilage bones on it g. Riblets These are individual lamb It can be boiled and deep-fried as snacks. It could be ribs cut into single pieces. grilled as well. - '..t,1,I ' Mutton/Lomb Specffl catlons -lndlan It is important here to also discuss the specifications of various cuts of lamb received in the hotels. These specifications could depend upon the usage of these cuts in Indian cuisine and the organization. These are shown in Table 12.8. Table 12.8 Indian cuts of lamb Cal.. Usage Lamb These are 60-70 g pieces of lamb. Curry cut is As the name suggests, this cut is used for curry cut the combination of boneless and on the bone lamb curries and stews. meat from the leg and shoulder of the lamb. Champ 1nis comes from the rack of the lamb and each Champ can be used for kebabs and rib is culled out to form a champ. biryanis. One can also make exotic Indian curries with champs. l RAaa These are the hind legs of the lamb separated Lamb leg can be used for processing into from the thigh bone. While receiving lamb legs boti and curry cut. The escalope from the following need to be kept in mind. the leg of the lamb, also called pasanda, There should be no flaps of fat or tissue is used for making kebabs. The whole attached to the leg. leg can be used in preparation of Indian The leg should be received without the roasted lamb leg often served as raatL portion of spine or tail attached. The colour of the meat should be bright pink. The meat should not have blue bruises, blemishes, or purple blood clots. An average weight of 1.8-2.2 kg is good for Indian dishes. Contd  lntroouctlon to Meats 205 Table 12.8 (Contd) Description Uaage This is the liver of the lamb and it should be dark red Liver is often paired with kid- in colour when received. It should have a shiny smooth. neys to make a favourite street exterior and should be free from slime Always receive food called gurda kakji Jjver in a whole piece. 'fhis is the kidney of the lamb and we should always Gurda is often paired with G,ril receive it in brown colour. It should be plump and tender liver to make gurda kakji and firm to touch. It should be shiny in appearance. Magaz is the brain of lamb and is received in whole. It MagQ.?, is often used to make should have pleasant smell and should be free of slime curries. and blood. It should be shiny and plump. Boti are the boneless pieces of lamb obtained from the It is used as a cut in curry topside of the leg (refer to Table 12.6). cut and also used for making curries and kebabs. This is the sirloin chop of lamb (refer to Table 12.5). It is used as a cut for biryani as it is very flavourful. This is the slice of the leg on the bone. It is used as a curry cut, it can be used in making the popular hurrah kebab. It is also used as one of the cuts in birayni. These are lamb shanks {refer to Table 12.6). It is used for making curries. This is the muscle from the calf of the lamb leg. It can be cut up and used as a boli in curry or biryani. l'Gli/rtJ.panja These are lamb ribs (refer to Table 12.7). It can be used in making kebabs and also biryanis. /wit: 17w reui11ing temperature should be 4°G or less al Int lime ofreceiving. Beef The largest meat producing countries around the globe are Australia, the USA, Canada, Argentina, and Uruguay. Large numbers of cattle are also found and slaughtered in India; but it ranks amongst the i I bvest consumers in the world because of religious prohibitions. l t The carcass of the beef is huge and hence it is processed into smaller cuts often known as 'retail cuts'. I' The tenderer cuts come from the less exercised part of the animal such as back loin, flanks, etc. and the mugber cuts are obtained from the leg and the rump. Meat obtained from a young animal is tenderer, CGlllpared to meat of the older animal. Beef is said to be the most fortifying and the most nourishing meat all the edible meats (Larousse Ga5tronomique)2 Beef is bright red in colour and is quite firm and elastic to touch. It has a very light and pleasing smell. The meat of the veal on the other hand is pinkish -- colour and thus veal at times is classified into the categories of white meats. The marbling of the fat 11 the beef is very important and this decides the quality of the overall meal The fat of the beef unlike t ~ of gastronomy  206 Food Production Operations lamb is slightly more yellowish. The degree of yellow colour of the fat indicates a g ~ There are many breeds of cows that are reared for milk and meat production. A special breede aninia.1 f called Wllf:YU is used to produce one of the most expensive beef called kohe from Japan Th·IS ISO ' al b °. Cows a kind of meat which is so well marbled that.1t can so e eaten raw. The fat of beef 1·s caI.Ieds ne of in older times it was extensively used in cooking and desserts such as Christmas cakes, mince. flet and.. pie But the usage of suet is limited oply to very classical preparations, as it is saturated fat and h s, etc.. not very healthy for human consumption. _ Just like Jamb, the beef cuts are classified as American, French, English , and Austr... a1Ian cuts b we will discuss the general and the most common tenmnologies followed in the class'fi. i ication of ' Ut beef cuts ffable 12.9). the Indian hotels only use the tenderloin cut of beef as it is one of the tender cuts and 15. at much lower cosL We discussed above that due to religious implications beef is not 1oo available much. demand. Ill The cuts shown in Fig. 12.2.are the broader cuts that are also known as wholesale cuts F. rom thes cuta Jet us now discuss the retail cuts from the beef. The numbers mentioned on Fig 12.2 are me e tioned in the following tables for an easy understanding. n- Table 12.9 Classification of beef ,. : JlaJl/c:ow Steer Heifer Veal Yearling bull/~.J 1'.' ' Male is called bull. Castrated Cow which has not Young cattle from 12 Bull or cow under _I Female is called cow male bull. calved yet 0-3 months. months of age. after calving. - aiudt (1. 2. 3) Ri> (4. 5) Loin (6, 7, 8) Rump i i I Plate (13, 14) Clod (15, 16) , Flank (11, 12) Hind shank Fig. 12.2 Wholesale cuts of beef Chuck Various cuts are culled from the chuck of the beef as shown in Table 12.10.  lntrOduction to Meats 207 Table 12.1 O Cuts of chuck of beef J)escript lon U e. art of the beef is Ideal for slow cooking as ,L: This P. uus cut of the meat 18 f the neck part emerging is not tender as some of th. very atty and the shoulder. this part could be minced ::d~";;dc;,'8 okf beef. The meat from froJll. or ebabs and forcemeats 'fhis is taken from the The piece of chuck is sold as roasti.. f the neck which slow cooking style th·. ngJomt and if cooked in a back O , is is one of the incomparable roast oints is the centre between The ground meat from the chuck is ideal for brais· J. the shoulder of the cow. or for casseroles. mg, stewing, 'fhis cut is from the Thi_s is quite a large piece of meat and the muscle is divided into shoulder of the cow. various cuts so as to get the maximum. Ids r, yie or steales that can be ~raised. This also fonns an excellent roast joint, as it contains a. thick seam of collagen connective tissue whi h. , c upon appIica- tion of motst heat cooks to a wonderful gelatinous texture. ll'1 are culled from the rib of the beef as shown in Table 12.11. VariIJS cuts Table 12.11 Cuts of rib of beef Descript ion Uup The entire rib rack is divided into Used as a roasting joint, classically used as pot forerib and the backrib. The backrib roasting or braising. is the piece attached to the shoulder. 5Forerib From the back of the forerib. Some- Used for grilling, braising, or roasting. It is also often times the bones are cut off to make boned and rolled This facilitates the easy carving of a square joint which is often used as the meat on buffets. Individual steaks from the boned a roast. and rolled rib can be broiled or pan-fried as well. 10h Various cuts are culled from the loin of the beef as shown in Table 12.12. Table 12.12 Cuts of loin of the beef Descript ion The loin is the most prime cut of the animal. This is divided Since it hosts some of the tender steaks, it would not be a good idea to serve it as a joint for a roast or for that matter t' between loin and sirloin. Some of deboning and stuffing it would also not be a justice to this i the famous steaks come from loin prime cut Methods of cooking such as roasting, grilling, of the animal which is mentioned broiling, or pan-frying are apt for this cut as these cuts are below as 9, 10, and 11. lean and thus we should only cook them for short dura- tion of time otherwise they will become dry. C.Onld  ~208~_JF~o~od~P~rodQ9!u~c2!t~io~n~O~p~e~rat1~o~n~s_ _ _ _ _ _ _ _-._ _ _ _ _ _ _ _ _ _ _____ Tobie 12.12 (Contd) Cat --. ''on Usage This is the side towards Used for grilling, pan-frying, and roasting. Again 7 Sirloin one of the prime cuts of beef, sirloin can be processe/ the rump of the animal... t f, I. or roasting. t 1s also servedinto steaks or processed as JOm deboned and stuffed. Sirloin can tolerate high tempera and hence it is ideal for grilling and frying. lures This is the tender most The most preferred cut of the animal, as it is ideal for steaks 8 Tenderloin muscle available under The entire ftJlet is divided into various parts which we Will the Join. Two tenderloins discuss in detail in the coming paragraphs. The famous can be obtained from steaks such as chateaubriand come from this muscle. one animal and hence it is very expensive. Rib eye steak The steak cut from the One of the tender and expensive cuts used as grilling, Join near the rib cage. pan-frying, and roasting. It is also known by different names such as club steak, delmonico steak, and rib steak. I T-bone steak This is the centre part It gets its name from the cut on the loin when the T-shaped '' of the loin. bone of the spinal cord gets trapped in th.is cut. When these steaks are cut, the part of the tenderloin muscle becomes the part of th.is steak and that is the reason they are more expensive. Porterhoue steak This is the end of The shape is same as that of the T-bone steak but it is very. the Join touching the different from T-steak. Unlike T-bone steak, porterhouse sirloin. encompasses the heart of the tenderloin called chateaubriand and hence becomes the most expensive steak in this animal. Rump/Round Various cuts are culled from the rump of the beef as shown in Table 12.13. Table 12.13 Cuts of rump of the beef Cai »-cripdon Usage 9Rump Rump or the round 1nis is the tougher joint of meat, as it receives lot of exercise and hence is the backside of the does not contain good amount of fat This cut of meat can be deboned animal where the legs and rolled and served as joint for a roast The steaks can also be grilled; begin. but one needs to take care while cooking, as it can dry out very fast Topside The part on the top Used for grilling, braising, or stewing, can also be roasted as a joint. part of the thigh of cow. Silverside The lower part of the It is a coarser kind of meat and hence is not advisable to use as thigh. a roasting joint The silverside can be ground and used in force- meats and to make kebabs. Shank Various cuts are culled from the shank of the beef as shown in Table 12.14.  Table 12.14 Cuts Of shank Of th 209 8 beef I. U~e k legs -:;.~p~u~· t contains a narrow bone called. · tissue it I shin bone and smce 1oads of connective this. part of th e beef , re eases lots of·. e muscle has Of th. la. the knee. consistency when cooked,,or 1onger duration JUJces which reduce to below.. a ge tinous to make stocks for soups and of lime. This cut is ideal] used sauces. It is also good t Y stewing. or braining, boiling, and ""-e forelegs of Used for making stocks for so d core u ' b.. ups an sauces and lik hin 17 the beef. ,or ratsmg, boiling, and stewing. e d legs can be used ~__....---- =--~~ ----= ~~ r' ftonk ts are culled from the flank of the beef as shown T bl vanoUS cu In a e 12.15. Table 12.15 Cuts of flank of beef Description u~ ~Skirt This is the thin layer of fibrous mus- :he tough membranes are cleaned and then the meat 11 des interlaced with fat that forms the is chopped to prepare braises and stews. It can also be wall around the stomach area. ground lo prepare kebabs. It is part of the skirt. It is a very tender steak hidden under the skirt and is 12 flank often broiled or pan-fried. - P/C1f8 Various cuts are culled from the plate of the beef as shown in Table 12.16. Table 12.16 Cuts of plate of beef Cat Description Uup 13 Short plate This is the middle rib of the rib cage. Used for grilling and even poaching. It can be deboned and rolled and served as a roast also. Spare rib The pair of ribs around the food pipe. Ideal for barbecues and grilling. 1' Brisket The lower part attached to the fore Classically briskets are used for salted beef, but shank of the animal. it can form excellent roasts and grills. Clod t I Various cuts are culled from the clod of the beef as shown in Table 12.17. Table 12.17 Cuts of clod of beef Deacription Used for boiling, stewing, and braising. This is the area below the chuck, above the fore shank. 16 Thin Ideal for barbecues and grilling, This is the extended part of the rib with soft bones g. and is also referred to as 'leg of mutton' in beef.  i~o ~ns ~--- ---- ---- ---- ---- -- !21 ~0~ Foo d~! lPr~ od~ u~c ~tio ~n~ 02f ~~r a~t Cuts of Tenderloin.. th t derest cut of the beef. It is portioned into vanous cuts e en th t derlom is ales As we saw abov e, e en. al Figure 12.3 shows the cuts of tenderloin. lfl] I that are used for malting classic ste Chateaubriand Head FllelmignOn Toumedos Fig. 12.3 Cuts of tenderloin for hamburgers and sauces. Head This is usually trimmed off and is cubed or grounded age weight of the entir e tenderloin fillet Chateaubriand This is the centre of the fillet. The aver The chat eaub riand comprises IO to 15 per could weigh between 3.5 kg and 5 kg for each fillet. een 450 to 500 g and this steak is usually cent of the weighl On an average it would weigh betw ed in fron t of the guest on a trolley called served for two people and traditionally would be carv of 160 to 180 g and serv ed as an a la carte gueridon trolley. It can also be sliced of the weight portion. iand has been taken off. It is usually cut Tournedo, The next cut from the fillet after the chateaubr into 60 to 80 g slices and also used to prepare steaks for ala carte. d into 30 g slices for steaks. This can also be Fillet Mignon This is the tail end of the fillet and is slice flattened out by hammering for crumbing and frying. Cooking of Beef to cooking of beef. Before we do this let us This is the most important part for the chefs when it comes understand a few tenninologies. ng. Larding Insertion of fat inside a lean meat is called lardi Banting Covering of a lean meat with a piece of fat. l Whe n heat is applied to the meat, it is Fat plays a very important role in the texture of the mea muscles which do not receive exercise, this fat that melts and provides the juiciness to the mea l The amount of fat and henc e the cooked product such u tenderloin, sirloin, etc. will be having adequate ise tend to have less fat and such lean cuts would be moist and tender. The parts which receive exerc juicy texture. of meat need to be larded or bard ed to cook them to a l lfll The beef is cooked to various degrees of doneness as shown in Tabl e 12.18.  ed on the hot plate. When Fifteen to 20 seconds on each side. sear Justope n, the bloo d will flow out. cut t will still be und erdo ne but Two minutes on each side. Whe n the The rne a droplets of blood appear on the surface bloo d will be muc h less. tum the meat again. Roughly around 4 minutes on each side. The mea t is juic y and cooked. When When the juices rise on top and they are ,A point pressed , Pin.kJ"uices come out pink in colour. When the steak is cut it is also pinkish in colour. Seven to eight minutes on each side.. Mea t is firm to touch and the juices Bitn cuit -:-;= -::;: -:-:: :-:-: ;~:- -::-- ;=-- ---~ well dolle -,--: ~:= ;~:- ;-;;~ ~-=a-== __J[__:a~r~e~c::.Je::::ar::.:..·=--- -:--stand mode rately Mated hot plate.. time refers to a ard steak of 180g on k ·,nate coo zng ~approX' /Ill: fferla of Bee f.w11CtfOl1 Cr, f be J. udg ed from the following points. 111"'-. of bee can 11Je quality Id be firm and brig ht red. shou of flecks of white fat. 'Jbe 111 eat ll mar bled i.e. it sho uld hav e a goo d showing shOu]d be we ' my white in colour and of firm texture. It d have a goo d outs ide cov erin g of fat, crea on tinge. The re should be little or no gristle Itshoul h uld be shin y and pink ish with a blue 'Jbe bones s o al is olde r or of a dairy breed. steaks-.,_1. '"- is always a sign that the anim , Yello_, "" classification of pig. =is referred to as the mea t from the dom estic ated pig. Tab le 12.19 shows the on of mea t for that is specifically rear ed for the prod ucti When we say domesticated, we mea n the pig carr iers of dis- and sewage and henc e they are the biggest llnnan consumption. Pigs feed on garb age hen ce anim al is one of the insects associated with pigs and causing genn s and insects. Tap ewo rm it is one of care while rear ing them. In spite of all this Jimbandries that rear pigs for mea t always take is a tabo o. wor ld barr ing the places, where eati ng pork die most widely con sum ed mea ts arou nd the Table 12.19 Classification of pig Por k Boar Sad din gPi g which is or older. Male pig Baby pig 6-8 weeks old Cuented Meat from the hogs that are 5 months still feeding on milk. pi g Older pork mea t is used in mak ing processed meats. Pork mea n '" d.mg cooked, smoked, cured, salted, etc. It is one of the -ve. t is eate m van ous 1on ns mcl u t is prob a- that find s a plac e in the cann ing industry as well. An English breakfas blyiacom ~ e ~ea ts preparation. It is one of the mea ts diat CID i,; te if ~aeo n, ham , or sausages are not serv ed with egg even duri ng afternoon teas as snac ks or fille d in eaten 10 brea kfas t, lunc h, and dinn er and  orn p· 212 Food p,.oouctton operattons., a cat, gor Y of sm oke d and cur ed meats p..-ticulru-ly fr a,,.m,/ml;, a French won! that f- the ma n to dig up a fungus called trullle g. and thls art of thei rS hel ps Pigs hav, ve,Y..., ;i;v e. - k ;, cla,smed as a lean meaL This cou ld be ' which ga,t ron om i< tabl e. Por bolds a very ,pecial plac e on the y.,. conung an; but ;,