Meat cutting techniques pdf file

When you are done with a tool, wipe down the metal surfaces especially the cutting surface with a rag that has been soaked with wd40. Call for pricing beef lamb pork game deer, elk, bear, antelope game processing information. Onelength perimeter front view onelength perimeter interior shape. Where the premises are approved for the cutting of meat of different animal species, precautions are taken to avoid cross contamination, where necessary by separation of the operations on the different species in either. Meat infographics are enjoying a cultural revolutioneverywhere we look, someones sketching up a hip new rendition of the same old cow map. Coli o157 and salmonella, from chemical hazards such as grease and dirt, and from physical hazards such as metal and other foreign bodies.

Your browser should open pdfs automatically, but if not you can download a copy of adobe. Be sure to defrost it before placing it in the crock pot. Recipes only tell you what to cook, and most often neglect informing you how to cook. Dark cutting meat is less appealing to the eye and is regarded as being less palatable dark, tough, and dry. Welp, we decided to go a different route, and after about 30 seconds of discussion, it was decided. Introduction to basic cabinetmaking using pocketscrew joinery. You have clicked a page that seems to be very popular. You can learn about meat preparation and identification and techniques for pricing cuts of meat. Pdf history and language of international meat cutting. A meat carver disjoints the meat and slices in uniform portions. Identify the primal cuts of beef, lamb, veal, and pork, and list the major fabricated cuts obtained from each of them. Directions for cutting recipes in half or thirds, plus equivalent measures.

Cut panels off each carrot section, slicing as thinly as you can. Cutting boards today are made of different materials, including, wood, plastic, composite, and bamboo. Feb 04, 2011 how to cut up a whole chicken melissa clark recipes the new york times duration. At the back of this package are objectivebased evaluation items, a page of answers to the exercises and tests, a list of metric. Meat cutters need to know about the types and cuts of meat, as well as local. Smoking meat and sausages smoking meats and sausages is one of the oldest methods of meat preservation.

Nov 19, 2016 this book provides a comprehensive overview on the application of novel processing techniques. Start at one end, and pull the skin away from the meat. Basic knife skills and different types of vegetable cutting. To mix solid shortening with dry ingredients by cutting and mixing with a pastry blender or two knives until the solid shortening is broken into small pieces and is completely covered with the dry ingredient mixture. Education of public required to accomplish this change requires a great deal of educational work, not alone on the part of the retailer, but of all agencies interested in trying to standardize meat cutting methods. This is where all of the work takes place, the part you cut with. Feb 11, 2015 slicing meat with the grain or in the same direction as the muscle fibers, however, leaves you with a chewier piece of meat, one that could have been more tender if it was just sliced differently.

Properly cutting beef should be a very smooth process. Alibaba manufacturer directory suppliers, manufacturers. Since the animals legs and neck muscles do the most work, they are the toughest. The meat is then pulled inside the grinder see figure 2 by the feed screw and then through the cutting plate. Different foods require different knife techniques, so it may be helpful to research when you are chopping a food that seems tricky. Download meat charts showing cuts of beef, pork, lamb and goat. Cuts of meat which are from muscle areas which do a lot of work will need longer, slower cooking methods, e. Using this technique will allow you to make more attractive pieces, while exposing more of the foods surface.

Pages in category cutting techniques cooking the following 10 pages are in this category, out of 10 total. Meat cutting takes place in several different and distinct occupational arenas, but the core skills remain the same. Meat carving is sometimes considered a skill for the private dinner table. On a band saw, keep a few different thickness blades, making your choice depending on the sharpness of the curves being cut. There are a lot of products out there to prevent and remove rust, but the best thing going cannot be found on the shelf. Meat cutters who are looking to strengthen their industry and share their knowledge can help mentor new apprentices through the meat cutting apprenticeship mentor program. Identify suitable cuts of meat for various cooking methods. Introduction to cutting and processing meats meat cutting and. Anne pauline crepin in france invented a method to weld.

Keep working downward until the slice is severed from the rest of the cut. Carcases are further reduced into retail cuts of joints by the removal of bone, skin and fat. It is part of the ifst advances in food science book series. An associates degree in meat processing and food safety teaches you about all areas of the meat processing industry. Fish knife knife used to cut or fillet delicate pieces of food boning knife strong knife used for cutting around cartilage and bones knife skills. For slicing bread, ripe tomatoes or a crispy toast, a knife with a wavy or serrated edge is the right tool. Why different knives are needed it is simple as that. Bacteria can multiply quickly if meat is kept at too high a temperature. For a final particle size cutting board, skin side up. Prepare items trim excess fat fish should be gutted and cleaned of gills and all blood. Approximately 6inches long with a flexible blade, it is used for filleting fowl and fish. Beef cattle are the largest of the traditional meat animals. Push the knife down gently, rocking it back and forth slowly.

Cuts of meat from the neck and shoulder muscles, in particular, have long thick fibres and contain a lot of connective tissue. Meat industry guide page 2 chapter 15 meat processing august 2015 15. Although created with the professional cook and baker programs in mind, these have been designed as a modular series, and therefore. Use a boning knife to cut meat away from one side of the breastbone, cutting as close to the bone as you can.

How to cut tomatoes like a pro easy ways to chop tomato how to make tomato puree basic cooking duration. Basics for handling food safely usda food safety and. Appreciation is expressed to the north american meat processors association, the u. This technique leaves maximum weight at the perimeter. The term primal cut is quite different from prime cut, used to characterize cuts considered to be of higher quality. It allows you to grip the knife between the thumb and forefinger for good control during cutting and chopping. Assembly and clamping time is decreased as you can connect one joint at a time and not need to wait for the glue to. Under the urmis system, each retail meat cut label contains a three part name which identifi es 1 the kind of meat beef, pork, lamb or veal, 2 the primal or wholesale cut name, and 3 the retail or consumer name. New trainees are usually expected to master basic skills such as trimming, bone removal or shaping simple cuts of meat before they are taught the more complicated techniques needed for cutting. These are useful, but it limits you to using only one side of the cutting board.

Draw the tip of the knife back through the tomato halves to make quarterinch slices, leaving one end intact to hold the slices together. Other parts include an onoff switch, a reverse switch, and a food pusher i. Meat cuts are taken from the uniform retail meat identity standards manual. For instance, use a 14inch blade for rather tight curves, a 12inch blade for general band saw cuts and a 34inch blade or 1inch blade for resawing wood stock. Cut a thin slice off each carrot section so that it will lie flat. Use this gallery of techniques, including everything from butchering rabbit and cutting chicken to butterflying trout and deboning anchovies, to best break down a variety of proteins. The culinary institute of the pacific kapiolani community college, university of hawaii 8. Since cutting a whole carrot is unwieldy, cut the carrot into thirds or other manageable pieces. It can also brown on the outside and remain undercooked on the inside. Introduction raw materials accepted for production should be free, as far as possible, from microbiological hazards, such as e.

Chef todd mohrs cooking methods manual choosing the correct cooking method for the ingredients you are using is much more important than finding the right recipe. Press the dough with the fingers to create this scalloped edge. One for meat cutting and the other one for vegetables. Meat cutting and processing for food service solr bccampus. Cut the meat away from the rib bones using a sawing motion. Starting on one side of the breast, use your hands to pull the skin away from the meat. In culling meat, make neal, compact, and smoothly trimmed cuts. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. Electric meat grinders typically have a feeding tray that holds uncooked meat as the worker pushes it into the machine. Were going to dress ben up in a cow suit and make him kneel on the butcher block while grant gives a tour of his bod.

Sep 08, 2015 meat cutting and processing for food service is one of a series of culinary arts books developed to support the training of students and apprentices in british columbias food service and hospitality industry. An ideal training tool thats perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, the art of beef cutting provides clear, uptodate information on the latest meat cuts and cutting techniques. Emerging technologies in meat processing wiley online books. The methods described give a maximum of steaks and or chops and roasts. It should also represent not only the latest developments of meat processing technology but also use modern publication techniques such as digital photography and computercreated charts and graphs in. Thrushs processing 928 6852333 thrushs processing 928 6852333 please call before faxing beef cutting list. Metal may be cut by the means of hot or cold cutting processes and techniques. Getting to know your editing environment adam dachis if youve edited a few videos but have always wanted to step up your game and learn to edit with professional software, nows your chance.

This is a common technique that is used to cut long fruit and vegetables, such as zucchini and carrots. Use a thin sharp knife boning knife to cut the meat away from one side of the breastbone, as shown. Keep raw meat, poultry, fish, and their juices away from other food. Meat export federation, the national pork board and the american lamb board for permission to use photographs. Meat processing technology v introduction meat consumption in developing countries has been continuously increasing from a modest average annual per capita consumption of 10 kg in the 1960s to 26 kg in 2000 and will reach 37 kg around the year 2030 according to fao projections. Typically, meat cutters learn their trade through onthejob training and it may require up to 2 years of apprenticeship and work for a meat cutter to be considered highly skilled.

Allow about 45 to 60 minutes to partially freeze a 1inchthick piece of meat. This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting and processing for food service open textbook. Meat today cubes of meat sold cut into cubes, ready for making stews, kebabs and casseroles. These are basic sections from which steaks and other subdivisions are cut. It typically has a pronounced heel that helps to stop the knife at the handle when it is thrust into firm meat. Chop your vegetables, fruits, meat, or other food items carefully on a clean cutting board. Identify primal cuts of beef, lamb, pork, and veal.

This is a technique that is used to cut broad, thin slices of vegetables and meat. Whats the difference between flank steak and skirt steak. To biasslice meat with ease, partially freeze meat or partially thaw frozen meat. North american meat processors association 1910 association drive. How to interpret can sizes some favorite older recipes may call for can sizes such as a number 2 or a number 303 can. The 12inch, 34inch and 1inch blades should be 3 tpi. Youll be prepared to work as a meat cutter in grocery stores and large food processing plants upon graduation. The process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. Top cooking techniques every chef should know overview. Virtually any meat, poultry, game or seafood can be smoked, as can hard cheeses, nuts, vegetables, and sausages.

The standard american cuts that you see at the grocery store or on a chart such as this one distributed by the beef council tell only part of the story. Meat for cutting may be contaminated with food poisoning bacteria, such as salmonella, li o157, or by srm, grease, dirt, metal or other foreign bodies in the slaughterhouse or during storage and transport to the cutting plant. Marinate meat and poultry in a covered dish in the refrigerator. They were working just fine until my mom who was not so careful and used meat cutting knife to cut through bone a few times. Alignment is simplified with kreg joinery as only one of the workpieces must be drilled prior to assembly.

Pdf explores the linguistic origin of north american meat cuts. Meat cuts and cooking the method of cooking selected for a cut of meat will depend on. Its flexibility allows it to move smoothly over delicate bones that would be cut by a firm boning knife. The cutting of meat is somewhat of an art form, with lots of cultural variations. Tips for teaching knife skills utah state university. I always keep a few boards in my kitchen for different tasks. Meat cutting and processing for food service is one of a series of.

Cut food by using the heel of the knife for a greater force chop food with the flat side down keep the tip of the blade on the cutting board. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water. Mar 29, 2019 cut the beef using a smooth, downward motion. Restaurants and hotels sometimes use names of cuts on menus. This is the safest way to thaw meat, and best preserves meat quality. Cutting is an important operation in meat and fish processing. This technique can be used to slice or julienne any oval vegetable. In addition, suggested teaching techniques are included. To develop apprentices into highly skilled journey person cutters.

The tenderloin of beef is a relatively small cut and therefore of limited quantity but. Use a recipe that includes liquid and preheat the liquid in a saucepan on top of a stove before adding it to the cooker. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Meat may also be wrapped in a leakproof plastic bag and thawed under cold running water. Preventing cuts and amputations from food slicers and meat.

Meat carving is the process and skill of cutting portions of meat, such as roast and poultry, to obtain a maximum or satisfactory number of meat portions, using a carving knife or meat slicing machine. Once meat is thawed, follow guidelines above f or handling fresh meat. Cutting of meat is used post slaughtering to dress and split carcases, to remove offal and to remove appendages and, where required, excess fat and bones. Cutting different types of food requires different types of knifes in order to cut small vegetable and fruit a small knife is to be favored. To form a standing edge on pastry, such as a pie crust, before baking. Basic suturing skills and techniques boston college. Disclosures there has been no commercial support or sponsorship for this program. Guidelines for slaughtering, meat cutting and further processing. This guide is designed to give you the absolute barebones basics.

Guidelines for slaughtering, meat cutting and further. Introduction to cutting and processing meats meat cutting. Contents i mans eating customs old and new techniques combined solve meat problem facts about meat changes after slaughter fresh and seasoned meat ii meat characteristics structure of meat composition of meat meat as food food nutrients modern meat consumption game on the table domestic rabbit poultry fish iii food planning a readymade food plan how to figure the familys needs food and. Therefore, retail cuts of beef are generally larger than others found in the retail case. While beef cattle may be marketed as young as nine months of age, retail cuts typically come from animals 16 to 22 months old. Cut up whole roasts and dont fill the cooker more than 23 full.

Lean minced meat meat is trimmed of fat and minced. The goal of this program is to share industry knowledge, skills and techniques. Cutting edge on inside curve better tissue penetration skin closure reverse cutting needles. This present edition of the standard for ovine meat carcases and cuts is based. Place the whole chicken breast on a cutting board, skin side up. Download the cutting instructions below, fill it out, and bring it into the butcher shop to place your order. Meat cutting is the art of identifying and separating the muscle groups from the bones and sinews. For the average cook ready to take on the challenge, the meat hook meat book is the perfect guide. Provided your knife is sharp enough, you shouldnt need a lot of force to do this. In 1973, a method for identifying meat cuts was developed by a meat industry committee to simplify and standardize the perplexing array of fresh meat cuts and. Therefore, meat cutting methods are hard to standardize unless the demands of the people for special cuts can be changed.

Hot metal cutting is performed with oxyfuels, which are a combination of pure oxygen and a combustible fuel gas e. Traceability requires a verifiable method of identification of ovine animals. Climactic differences were a significant factor in the development of different methods of smoking, drying, and preserving meat products. Others have grippers in the corners so both sides can be used. Its flexibility allows it to move smoothly over delicate bones that would be cut. Table of contents teaching and learning the metric system unit 1 suggested teaching sequence. Used for slicing and handling small items such as shallots, mushrooms, and onions. Thin strips meat is precut into strips, suitable for quick cooking methods, e. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. The bone is scraped completely clean with a knife, leaving a white bone that is often decorated with a chop frill rack of lamb chops is a classic example or used as a handle for eating an especially large chop or steak.

Sep 30, 20 use this gallery of techniques, including everything from butchering rabbit and cutting chicken to butterflying trout and deboning anchovies, to best break down a variety of proteins. In consumer taste tests, bull meat is consistently rated as less palatable when compared with meat cut from steer carcases. The best airdried hams originated in the south spanish serrano, italian parma. The ultimate guide to beef fundamentals and master cutting techniques. Principles of meat processing technology 19 for a final particle size above 8 mm the recommended setting is kidney plate star knife grinder plate. Cut meat in thin slices, rather than in chunks, for quick cooking on high heat. Meat charts beef, pork, lamb, goat the virtual weber bullet.