Meat Cuts: Post-Mortem Identification of Meat PDF

POST-MORTEM OF IDENTIFICATION PER SPECIFIED MEAT JUDIFE N. MAGALLANES Post mortem of Identification per specific meat ▪ Meat inspection must be conducted systematically. In the case of inspection at abattoirs, the system is normally well set up, but in other situations farm, there may be norma...

POST-MORTEM OF IDENTIFICATION PER SPECIFIED MEAT JUDIFE N. MAGALLANES Post mortem of Identification per specific meat ▪ Meat inspection must be conducted systematically. In the case of inspection at abattoirs, the system is normally well set up, but in other situations farm, there may be normal inspection system operating. ▪ The purpose of meat inspection is to certify weather or not meat is fit for human consumption. SLAUGHTERING, DRESSING & CUTTING Slaughtering ▪ Animal slaughter is the killing of animals, usually referring to killing domestic livestock. In general, the animals would be killed for food; however, they might also be slaughtered for other reasons such as being diseased and unsuitable for consumption. Dressing ▪ Field dressing is the process of removing the internal organs of hunted game, and is a necessary step in preserving meat from animals harvested in the wild. Field dressing must be done as soon as possible in order to ensure rapid body heat loss, and prevent bacteria from growing on the surface of the carcass. Field dressing helps maintain the overall quality of the meat. It also makes it considerably easier for a hunter to carry larger game from the hunt area. Cutting ▪ Meat animals are generally broken down from large carcasses into primal and sub-primal cuts. These are large parts of the animal that are then further broken down into retail or restaurant cuts. In some cases, primals and sub-primals are cooked whole, but for the most part they are broken down into a number of different types of smaller portion cuts or fabricated cuts. KINDS OF MEAT JUDIFE N. MAGALLANES Kinds of Meat ▪There are many different types of meat, and all have been part of the human diet for millennia. Kinds of Meat Beef ▪ When most people think of red meat, they probably imagine beef. ▪ There are many different beef products and cuts of beef, ranging from hamburgers to rib eye steaks. ▪ While mainstream health advice often dictates selecting the leanest cuts of red meat, fatty cuts of beef are perfectly healthy. Benefits ▪ Despite fearmongering over the fat content of beef, the main fatty acid in beef is none other than oleic acid. If you haven’t heard of it before, then it’s the main fat in olive oil (and known as “heart healthy”) Kinds of Meat Bison ▪ Bison is a type of red meat that is nutritious and very lean. ▪ For this reason, it is an excellent choice of meat for anyone looking to keep their fat or calorie intake a little lower. Benefits ▪ Although the above data is for conventionally raised animals, grass-fed bison can be very high in omega-3. ▪ Bison offers a wide range of nutrients for very few calories. Kinds of Meat Lamb and Mutton ▪ Both are very similar types of meat, with one fundamental difference;  Lamb is from a sheep less than one- year-old  Mutton is the meat of an adult sheep Just like beef and pork, there are a variety of popular lamb cuts — perhaps lamb chops are the most popular. Benefits ▪ Lamb contains a broad range of health-protective nutrients, especially zinc, selenium and B vitamins. Kinds of Meat Chicken ▪ Alongside beef and pork, chicken is one of the ‘big three’ popularity-wise. ▪ However, chicken is a different classification of meat and comes under the poultry category. ▪ People commonly refer to as ‘white meat’ rather than red. Benefits ▪ Chicken provides a decent source of necessary vitamins and minerals, particularly selenium, potassium, phosphorus and B vitamins. Kinds of Meat Turkey ▪ Turkey is another type of white meat, probably best known for its appearance at the Christmas table! ▪ It has both a deeper yet drier taste than chicken and is a less prevalent form of poultry. Benefits ▪ Turkey is among the most protein-dense of all meats, offering 17.5 grams of protein in only 149 calories. Kinds of Meat Duck ▪ Duck is one of the less popular types of meat. ▪ However, it has immense popularity in Chinese populations, where ‘Pekin duck’ is a showpiece dish. ▪ Like chicken and turkey, we can consider duck as a kind of white meat. Benefits ▪ Duck provides a significant amount of selenium, phosphorus, and B vitamins. These vitamins are all important for optimal energy production and a well- functioning immune system Kinds of Meat Goose ▪ Goose is a type of poultry that comes under the ‘white meat’ banner, and it is particularly popular throughout China, Europe, and the Middle East. Benefits ▪ Goose meat is a rich source of many nutrients, and it is particularly high in vitamin B6, phosphorus, and selenium. ▪ Similar to other poultry options, goose meat (without skin) is very protein-dense. Kinds of Meat Pheasant ▪ Pheasant is thought to be a ‘premium’ meat product thanks to its flavorful taste, and the meat is popular across Europe and the United States. Benefits ▪ Pheasant is an excellent source of B vitamins, and it is particularly high in these nutrition's compared to other varieties of poultry. ▪ Pheasant need space and they are usually wild or from ‘free range’ farms where they have access to pasture. Kinds of Meat Pork ▪ Pork is one of the most popular forms of meat in the world. Despite some confusion on the issue, pork is classed as red meat. This is because it contains a large amount of myoglobin, a protein responsible for the red color of meat. Benefits ▪ Pork is a particularly significant source of thiamin (vitamin B1). The content of this important vitamin is much higher than in other meat and plays an essential role in glucose metabolism and protecting cardiac health Kinds of Meat Wild Boar ▪ Wild boar is a non-domesticated pig that lives in the wild. ▪ The meat of this animal is also known as ‘wild boar.’ ▪ Generally speaking, wild boar contains a higher proportion of protein and a smaller amount of fat than regular pork. Benefits ▪ As it lives and feeds in its natural environment, wild boar contains a higher proportion of omega-3 fatty acids. ▪ Wild boar contains an array of health- protective nutrients, in particularly B vitamins, selenium, and zinc. Kinds of Meat Venison ▪ Venison refers to the flesh of a deer, and it is a traditionally rarer type of meat. Benefits ▪ As deer live and feed in the wild, venison is one of the healthiest and most natural varieties of meat. The excellent omega 6 to 3 ratio (2:1) shows the benefits of an animal living on a natural diet. ▪ Venison has more vitamins and minerals than beef despite having significantly fewer calories. In short, venison is possibly the most nutrient-dense meat out there. Kinds of Meat Rabbit ▪ Although the idea of rabbit as food can seem strange, it is a common type of meat in some parts of Europe and the United States (and China). ▪ Rabbit is very popular in France where it is considered to be a delicacy. Benefits ▪ Rabbit is a substantial source of vitamin B12 and it is also very high in selenium. ▪ Although it is not as high in protein as some kinds of meat, rabbit is very low in fat and calories. As a result, it is very protein-dense; 20 grams of protein per 136 calories. ▪ Rabbit offers one of the better omega-6 to 3 ratios among meat. KINDS OF CUTS  CHUCK: Located near the shoulder, this area has a lot of muscle and connective tissue. Best Used For: Ground beef, Stews, Braising Cuts of Beef RIB: Located along the rib cage, it includes prime cuts. Best Used For: Ribeye steaks (grilling), Prime rib (roasting), Short ribs (braising) LION: This area 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: The 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  Loin: A large cut that runs along the back of the pig. It can be sold as a whole roast or sliced into chops. Best Uses: Pork chops, roasts, and stir-fries. Ideal for grilling, roasting, baking, or braising. Cuts of Pork Shoulder (Boston Butt): Located near the pig's front shoulder. Contains a good amount of fat, making it ideal for slow cooking. Best Uses: Pulled pork, stews, and braised dishes. Best cooked low and slow, such as smoking or slow-roasting. Bacon / Pork Belly: The fatty cut from the underbelly of the pig. Known for its rich flavor and tenderness. Best Uses: Bacon, braised dishes, or roasted, Asian dishes, Korean BBQ. Ribs: Taken from the belly side of the rib cage, these ribs contain more meat and fat than back ribs. Best Uses: Barbecuing, grilling, or braising. They are excellent for slow cooking to render the fat and enhance flavor. Ham: The hind leg of the pig, which can be sold fresh, cured, or smoked. Best Uses: Roasting, baking, or slicing for sandwiches. Cured hams are often served during holidays. Jowl: the cheek of the pig, rich in fat. Best Uses: Used in traditional dishes like guanciale (Italian cured meat) or included in sausages and stews for flavor. Hocks: The lower leg of the pig. Best Uses: Ideal for slow cooking in stews, beans, or soups to add richness and flavor.  Chicken Cuts Household cuts composed of a neck, 2 wings, 2 drumsticks, 2 thighs, 1 upper back, 1 lower back, and 1 whole breast ▪ Wing is produced by separating the wing from the whole bird at the joint in between the humerus and the backbone. ▪ It includes the entire wing with all muscle and skin tissue intact. The wing consists of segments: humerus (1), carpus (2), radius (3), ulna (4) , “wing flat or flap, and (5)metacarpals and phalanges or “wing tips”.