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primal cuts
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subprimal cuts
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214 13 meat

QuestionAnswer
primal cuts cuts from initial butchering
subprimal cuts basic cuts from primal
fabrication cuts individual cuts from subprimal
shrinkage loss of weight in a food, melting fat during cooking
marbling inter- and intra muscular fat add flavor tender and juiciness
subcutaneous fat fat later under the hide
collagen protein in connective tissue, give body stock
elastin ligaments and tendons
butcher slaughter/dress/fabricate animals for consumption
dress trim/prepare animal for consumption
fabricate cut large cuts to smaller
carve cut into portions
muscle composition water 72% , protein 20% , fat 7%, minerals 1%
muscle composition texture is determined cell thickness, cell bundle size, connective tissue size
inspection meat mandatory to assure products are wholesome safe & suitable for human conpsution
grading meat voluntary to assess the quality of meat
quality grades meat and lamb 2 quality to assure flavor , yield determine the amount edible(usable) meat after trimming (ratio or usable product)
beeff grading usda prime, choice, select, commercial, utility, cutter, canner
veal grade usda prime, choice, good, standard, utility
lamb grade usda prime, choice, good, utility
pork grade usda NO 1, 2,3, utility
wet aging storing vacuum packaged meats under refrigeration for up to 6 weeks to allow natural enzymes & microorganism time to brake down connective tissue- tender and flavor
dry aging storing fresh meats in an environment of controlled temperature, humidity and air flow for up to 6 weeks - lose from 5 to 20% of weight
vacuum packaging preserving in an airtight container
aging meats IMPS INTERNATIONAL MEAT PURCHSING SPECIFICATION
aging meats NAMP NATIONAL ASSOCIATION OF MEAT PURVEYORS
aging meat PC- portion control ready to cook & serve tried look evenly
meat labeling grass fed voluntary standards, only grass & forage after weaning, range-fed, pastured & pasture-raised, most animals consume grains
storing meats highly perishable, potentially hazardous, temp. 30-35F freezer rapidly to 50F moist & vapor proof packaging( nut freezer burn)
freezer burn surface dehydration from freezing
preparing meat tying & trussing, Barding, Larding
tying & trussing tying meat to form uniform shape
Barding adding layer of fat to the outside of the meaty fat meats add flavor
Larding inserting small strips of fat into meat w/ a larding needle ( meat cooked braisin)
fond juices, dripping in pans after foods are roasted/sauteed
cutlet thick, boneless slice of meat
scallop thin, boneless slice of meat
emince small, thin,boneless slice of meat
degree of doneness rare, medium rare (quality) , medium, medium well
carry over cooking cooking after removal from heat
chine spine of an animal
fork tender shows little resistant to a fork
Created by: Cfreytes
 

 



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