Theory

Large differences exist in the tenderness, juiciness and flavour of the various meat animal carcasses because of breeding, age, feeding and management. Almost always tissues from older animals are darker in colour. At times the fat on some carcasses from young animals will be dark yellow because of the breed which lacks the ability to convert yellow carotene to colourless vitamin A and/or because the animals have consumed large amounts of green forage. It is not uncommon for aged ruminant animals to have carcasses with yellow fat.

Two types of cuts

  • Wholesale cuts are those which are shipped from the packing plant to Butchers and Grocers for further Processing into smaller cuts.
  • Retail Cuts are the smaller cuts that you and I buy at the Grocery Store or Butcher Shop

  EQUIPMENT FOR THE MEAT-CUTTING

·         Solid cutting table preferably made of non-corrosive material (stainless steel, aluminium or galvanized material)

·         oil or water sharpening stone

·         sharpening steel

·         knives

·         boning - 20 cm straight

·         steak - 30 cm curved

·         meat saw - hand or electric

·         bins (plastic or other non-corrosive material)

·         wrapping table

·         paper or plastic foil/bags for meat wrapping

·         tool holder

·         metal mask/safety gloves

·         boning aprons/safety aprons

·         hand wash-basin

·         knife sterilizer


BEEF CUTTING

 Four essential points when cutting beef (or any other meat animal carcass) are:

  •  ·         Cut across the grain of meat when possible.
  • ·         Use sharp knives and saws for speed and good workmanship.
  • ·         Keep the cutting table orderly and have a place for everything.
  • ·         Be clean and sanitary in all operations.









Lamb Meat Cuts

Lamb, hogget and mutton are terms for the meat from the domestic sheep at different ages. Lamb cuts are derived from 10 major primal from which the lesser cuts are sourced.

 








 
 Pork Meat Cuts

Pork is the most commonly consumed meat worldwide and commonly prepared freshly cooked and preserved (smoked hams, bacon & sausage). Pork is well known for being able to be used from nose-to-tail.

 


 Chicken Meat Cuts

The most common type of poultry, chicken is universally eaten across all cultures. Its prevalence is attributed to the fact that almost the entire animal is editable.

 

The colour of the muscle tissues for normal product should be:

 

Meat

Colour

Beef

Bright cherry red

Goat meat

Light pink to red

 


Lamb

Light pink to red

Pork

Greyish pink

Veal

Light pink to red

Venison

Dark red