Butchery

Meat BasicsMeat Basics

BEEF, LAMB, PORK, VEALBEEF, LAMB, PORK, VEAL

Nutritional MakeupNutritional Makeup

Muscle CompositionMuscle Composition The three main components of muscle are The three main components of muscle are

water, protein, and fat. These nutrients water, protein, and fat. These nutrients appear in the following proportions in most appear in the following proportions in most meats:meats:

• • 75% water75% water • • 20% protein20% protein • • 5% fat5% fat Muscle also contains vitamins, minerals, and Muscle also contains vitamins, minerals, and

trace amounts of carbohydrates.trace amounts of carbohydrates.

Water most meats are about three-quarters water, the most meats are about three-quarters water, the

actual amount of water in meats varies actual amount of water in meats varies depending on shrinkage. depending on shrinkage.

ShrinkageShrinkage, , or moisture loss, is the result of oxidation, or moisture loss, is the result of oxidation, occurs during storage or aging occurs during storage or aging as a result of high temperatures and long as a result of high temperatures and long

cooking times.cooking times. OxidationOxidation causes meat to lose both water and causes meat to lose both water and

weight.weight.

CompositionComposition

CompositionComposition ProteinProtein Protein is an essential nutrient that promotes Protein is an essential nutrient that promotes

growth, builds tissue, regulates body functions, growth, builds tissue, regulates body functions, serves as an alternative to fats and serves as an alternative to fats and carbohydrates as a source of energy. carbohydrates as a source of energy.

Most solid matter in meat is protein.Most solid matter in meat is protein. When heat is applied to meat, the protein When heat is applied to meat, the protein

coagulates, or becomes firm.coagulates, or becomes firm. The degree of coagulation is one gauge for The degree of coagulation is one gauge for

doneness.doneness. High heat can cause protein to lose moisture High heat can cause protein to lose moisture

and become too firm, making the meat tough.and become too firm, making the meat tough.

CompositionComposition FatFat MarblingMarbling - - is fat deposited within the muscle is fat deposited within the muscle

tissue.tissue. Fat capFat cap - - fat surrounds the muscle tissue.fat surrounds the muscle tissue. The fat cap may be left on a piece of meat The fat cap may be left on a piece of meat

during cooking to keep the meat moistduring cooking to keep the meat moist Marbling also contributes to the juiciness of Marbling also contributes to the juiciness of

meat and makes it more tender and flavorful.meat and makes it more tender and flavorful. BardingBarding is adding surface fat where are they is adding surface fat where are they

lacking.lacking. LardingLarding is the same as barding, is is the same as barding, is

accomplished by inserting accomplished by inserting a hollow a hollow needle w/ fat, into a cut of meat.needle w/ fat, into a cut of meat.

CompositionComposition Vitamins and mineralsVitamins and minerals Meat is an important source of Vitamins A Meat is an important source of Vitamins A

and K as well as several B vitamins, including and K as well as several B vitamins, including thiamin (B1), riboflavin (B2), niacin (B3), B6, thiamin (B1), riboflavin (B2), niacin (B3), B6, and B12. and B12.

Meat also adds minerals such as iron and Meat also adds minerals such as iron and phosphorus to the diet.phosphorus to the diet.

Carbohydrates Carbohydrates Although present only in small amounts, Although present only in small amounts,

carbohydrates contribute to the appearance carbohydrates contribute to the appearance and flavor of meat that is prepared with a dry and flavor of meat that is prepared with a dry technique such as roasting, sautéing, or technique such as roasting, sautéing, or broiling.broiling.

The Structure of MeatThe Structure of Meat

Meat products consist of:Meat products consist of: Bones, Bones, Muscle Fibers,Muscle Fibers, Connective tissue.Connective tissue.

BonesBones

Bone color is an indication of an Bone color is an indication of an animal’s age. animal’s age.

The redder the bone, the younger the The redder the bone, the younger the animal. Older animals have white animal. Older animals have white bones. bones.

Becoming familiar with the bone Becoming familiar with the bone structure of an animal helps when structure of an animal helps when learning the different cuts of meat and learning the different cuts of meat and how to debone them.how to debone them.

Beef Skeletal

Structure

Muscle FibersMuscle Fibers Muscle fibers,or cells bundled Muscle fibers,or cells bundled

together,make up the meat.together,make up the meat. The thickness of the fibers determines The thickness of the fibers determines

the texture or grain of the meat. the texture or grain of the meat. Thick, tough fibers bound in large Thick, tough fibers bound in large

bundles make up coarsely textured bundles make up coarsely textured meats, such as bottom round or brisket. meats, such as bottom round or brisket.

Thinner, tender fibers in small bundles Thinner, tender fibers in small bundles form finely grained meat, such as form finely grained meat, such as tenderloin.tenderloin.

Connective tissueConnective tissue A web of proteins that performs several A web of proteins that performs several

functions:functions:

it covers individual muscle fibers, bundles them it covers individual muscle fibers, bundles them together, together,

Attaches them to bones. Attaches them to bones. Connective tissue helps determine the texture of Connective tissue helps determine the texture of

meat and is tough in general. meat and is tough in general. Some meats are higher in connective tissue than Some meats are higher in connective tissue than

others. others. Frequently used muscles such as those in the leg Frequently used muscles such as those in the leg

or shoulder have more connective tissue and or shoulder have more connective tissue and thus are tougher than those in the back (or loin). thus are tougher than those in the back (or loin).

Meat from older animals is also tougher because Meat from older animals is also tougher because as an animal ages, the connective tissue as an animal ages, the connective tissue becomes more resistant to breaking down. becomes more resistant to breaking down.

Two kinds of Connective TissueTwo kinds of Connective Tissue

Elastin and collagen differ in their ability to Elastin and collagen differ in their ability to break down during the cooking process.break down during the cooking process.

Elastin Elastin hard, yellow connective tissue prevalent in older hard, yellow connective tissue prevalent in older

animals. animals. it will not break down during cookingit will not break down during cooking must be cut away from the meat or physically must be cut away from the meat or physically

tenderized to reduce its effects. tenderized to reduce its effects. CollagenCollagen

the soft, white connective tissue, the soft, white connective tissue, readily breaks down into water and gelatin with readily breaks down into water and gelatin with

slow, moist cooking. slow, moist cooking. Collagen also responds well to tenderizing.Collagen also responds well to tenderizing.

INSPECTION AND GRADINGINSPECTION AND GRADINGINSPECTIONINSPECTION A guarantee of wholesomenessA guarantee of wholesomeness Indicated by a round stampIndicated by a round stamp Required by lawRequired by law

GRADINGGRADING Based on qualityBased on quality Indicated by a shield stamp and letter gradeIndicated by a shield stamp and letter grade Not required by lawNot required by law

* * Quality grading is based on the texture, firmness, and Quality grading is based on the texture, firmness, and color of the lean meat, the age or maturity of the animal color of the lean meat, the age or maturity of the animal and the marbling.and the marbling.

Purchasing MeatsPurchasing Meats Factors to be consider before purchasing meat of any Factors to be consider before purchasing meat of any

kind: • kind: • MenuMenu—What meats do you need for dishes on the menu? —What meats do you need for dishes on the menu?

Which m eats lend themselves to the cooking techniques that Which m eats lend themselves to the cooking techniques that will be used? will be used?

PricePrice— Are the most expensive cuts necessary in dishes you — Are the most expensive cuts necessary in dishes you plan to prepare? What can customers afford? What are you plan to prepare? What can customers afford? What are you willing to pay for top-quality meats? willing to pay for top-quality meats?

QualityQuality—What are your general quality standards? What —What are your general quality standards? What standards have you developed for specific dishes? Always standards have you developed for specific dishes? Always purchase beef and other meats only from USDA-approved purchase beef and other meats only from USDA-approved processing plants.processing plants.

provide the product name, its IMPS/NAMP number the provide the product name, its IMPS/NAMP number the grade, the fat thickness, the weight range, and the form grade, the fat thickness, the weight range, and the form of delivery (chilled or frozen).of delivery (chilled or frozen).

The purpose of the specifications is to ensure clarity The purpose of the specifications is to ensure clarity and consistency in meat production and in purchasing.and consistency in meat production and in purchasing.

BASIC MEAT CUTSBASIC MEAT CUTS**Meats cuts are based on 2 FactorsMeats cuts are based on 2 Factors:: Muscle and Bone structure of the meat.Muscle and Bone structure of the meat. Uses and appropriate cooking methods of various parts of the Uses and appropriate cooking methods of various parts of the

animal.animal.

CARCASSES:CARCASSES: whole animal, minus entrails, head, feet and hide. (pork: whole animal, minus entrails, head, feet and hide. (pork: has only the head and entrails removed).has only the head and entrails removed).

STEPS IN BREAKING DOWN CARCASSES (PRIMAL CUTS)STEPS IN BREAKING DOWN CARCASSES (PRIMAL CUTS)

Forequarter and Hindquarter: (beef)Forequarter and Hindquarter: (beef) – is split through the back bone – is split through the back bone into sides. Sides are divided between the 12into sides. Sides are divided between the 12thth and 13 and 13thth ribs, into ribs, into forequarter and hindquarter.forequarter and hindquarter.

Foresaddle and hindsaddle: (veal and lamb)Foresaddle and hindsaddle: (veal and lamb) – are not split into sides – are not split into sides but are divided between ribs 12 and 13, into foresaddle and but are divided between ribs 12 and 13, into foresaddle and hindsaddle.hindsaddle.

Pork carcasses are not divided on this way they are cut directly into Pork carcasses are not divided on this way they are cut directly into primal cuts.primal cuts.

BEEFBEEF

CattleCattlegeneral term for domesticated bovine animals raised on general term for domesticated bovine animals raised on a farm or ranch for their meat, milk, or hides or for use a farm or ranch for their meat, milk, or hides or for use as draft animals. Cattle are categorized by sex and age.as draft animals. Cattle are categorized by sex and age.

CalvesCalves young cattle of either sex.young cattle of either sex. A male calf is known as a bull calf, and a female calf is called a heifer A male calf is known as a bull calf, and a female calf is called a heifer

calf.calf. Bulls Bulls

mature, uncastrated male cattle used for breeding.mature, uncastrated male cattle used for breeding. SteersSteers

male cattle that have been castrated before reaching sexual maturitymale cattle that have been castrated before reaching sexual maturity Most beef that Americans eat comes from steers.Most beef that Americans eat comes from steers.

StagsStags male cattle that have undergone castration after they have matured.male cattle that have undergone castration after they have matured.

HeifersHeifers calves grow into heifers and eventually become cows.calves grow into heifers and eventually become cows.

CowsCows mature female cattle, and are usually used as a source of milk.mature female cattle, and are usually used as a source of milk.

USDA MEAT GRADESUSDA MEAT GRADESBeef, Veal, LambBeef, Veal, Lamb

PRIMEPRIME: : highest quality, highest priced, limited supplyhighest quality, highest priced, limited supply

CHOICE: CHOICE: high in quality, generally tender and juicy, high in quality, generally tender and juicy, abundant supply, widely used in food service as well as abundant supply, widely used in food service as well as retail.retail.

SELECT:SELECT: lean meat, not as fine and tender, economical. lean meat, not as fine and tender, economical. can be tender and flavorful if cooked carefully used in many can be tender and flavorful if cooked carefully used in many institutional food service operations.institutional food service operations.

STANDARD: STANDARD: usually used for canners and processors.usually used for canners and processors.

UTILITY and CUTTER: UTILITY and CUTTER: seldom use in fodd service seldom use in fodd service or in institution.or in institution.

Receiving BeefReceiving Beef When receiving beef from a supplier, check it carefully to When receiving beef from a supplier, check it carefully to

make sure that it is sanitary and matches the order placed. make sure that it is sanitary and matches the order placed. Look for inspection and grade stamps on the meat or its Look for inspection and grade stamps on the meat or its

packaging. packaging. Closely examine the packaging for tears, leakage, and Closely examine the packaging for tears, leakage, and

foreign objects. Beef in damaged or dirty packaging risks foreign objects. Beef in damaged or dirty packaging risks contamination. contamination.

Also note the meat’s temperature, color, odor, and texture.Also note the meat’s temperature, color, odor, and texture. Beef, like other meats, should be delivered at 41°F (5°C) or Beef, like other meats, should be delivered at 41°F (5°C) or

lower.lower. It should have a bright red color and no odor.It should have a bright red color and no odor. Its texture should not be sticky or dry.Its texture should not be sticky or dry. Meat also should exhibit the fat thickness and degree of Meat also should exhibit the fat thickness and degree of

marbling requested. marbling requested. Do not accept beef that does not meet safety standards or Do not accept beef that does not meet safety standards or

specifications.specifications.

Handling Beef SafelyHandling Beef Safely

Care in receiving and storing meat not Care in receiving and storing meat not only protects the health of customers only protects the health of customers but also reduces waste, thus but also reduces waste, thus conserving cost.conserving cost.

The latter is an important consideration The latter is an important consideration in recognizing how perishable and in recognizing how perishable and relatively costly meat is.relatively costly meat is.

Storing BeefStoring Beef Store beef immediately after delivery. Store beef immediately after delivery. Wrapping for cuts of fresh beef should be Wrapping for cuts of fresh beef should be

airtight. Exposure to air will cause the meat airtight. Exposure to air will cause the meat to turn brown.to turn brown.

Use special care in handling and wrapping Use special care in handling and wrapping ground beef, as it is highly susceptible to ground beef, as it is highly susceptible to contamination. contamination.

Leave vacuum-packed beef in its packaging Leave vacuum-packed beef in its packaging until ready for use. until ready for use.

To prevent cross-contamination, keep meat To prevent cross-contamination, keep meat away from other foods.away from other foods.

Storing BeefStoring Beef Always store meat on the lowest shelf of Always store meat on the lowest shelf of

the refrigerator, below other foods. the refrigerator, below other foods. Place meat on trays so that juices do not Place meat on trays so that juices do not

contaminate other foods or drip onto the contaminate other foods or drip onto the storage unit floor. storage unit floor.

The ideal temperature for storage of fresh The ideal temperature for storage of fresh meats is 41°F (5°C) or lower. meats is 41°F (5°C) or lower.

Use refrigerated fresh beef within two or Use refrigerated fresh beef within two or three days of delivery for best results.three days of delivery for best results.

Use ground beef within one to two days. Use ground beef within one to two days.

Storing BeefStoring Beef Sealed vacuum-packed meat remains fresh under Sealed vacuum-packed meat remains fresh under

refrigeration for three to four weeks. refrigeration for three to four weeks. Choose airtight and moisture-proof wrap for frozen Choose airtight and moisture-proof wrap for frozen

meat to guard against freezer burn. meat to guard against freezer burn. Keep frozen meat at 0°F to 10°F(–18°C to –12°C).Keep frozen meat at 0°F to 10°F(–18°C to –12°C). Rotation of stock is important. Label packages with Rotation of stock is important. Label packages with

the date stored, and use the FIFO method. the date stored, and use the FIFO method. The recommended shelf life of frozen meat is four The recommended shelf life of frozen meat is four

to six months.to six months. Defrost frozen meat carefully. Allow time to defrost Defrost frozen meat carefully. Allow time to defrost

beef in the refrigerator. It is not recommended to beef in the refrigerator. It is not recommended to defrost frozen meat in the microwave or under defrost frozen meat in the microwave or under warm water, and frozen meat should never be warm water, and frozen meat should never be defrosted at room temperature.defrosted at room temperature.

Spoilage IndicatorsSpoilage Indicators

The surface of beef will show the first The surface of beef will show the first signs of spoilage. signs of spoilage.

Beef that has started to spoil may be dull Beef that has started to spoil may be dull red; green or brown meat is already red; green or brown meat is already spoiled and should be discarded.spoiled and should be discarded.

A sour odor and slimy texture are other A sour odor and slimy texture are other signs that beef has deteriorated. signs that beef has deteriorated.

Damaged packaging can indicate Damaged packaging can indicate contaminationcontamination

AgingAgingholding meats in controlled temperatures for an extended holding meats in controlled temperatures for an extended

period of time in order to maximize the flavor and tenderness period of time in order to maximize the flavor and tenderness of the meat, due to natural tenderizing or natural enzymatic of the meat, due to natural tenderizing or natural enzymatic

process. process.

ENZYMESENZYMES: : are naturally present in meats. They break are naturally present in meats. They break down some connective tissue and other proteins as down some connective tissue and other proteins as meat ages.meat ages.

Enzymes action continues in muscle tissue even after Enzymes action continues in muscle tissue even after meat is no longer green. This tenderizes the flesh meat is no longer green. This tenderizes the flesh even more and develops more flavor.even more and develops more flavor.

RIGOR MORTISRIGOR MORTIS: : stiffen of animal muscles due to stiffen of animal muscles due to chemical changes in the flesh, soon after slaughter.chemical changes in the flesh, soon after slaughter.

AgingAging

The process by which naturally occurring The process by which naturally occurring enzymes (lactic acid) tenderize meat.enzymes (lactic acid) tenderize meat.

As rigor mortis disappears, the meat As rigor mortis disappears, the meat softens, or ripens, as a result of softens, or ripens, as a result of enzymatic action. This process takes up enzymatic action. This process takes up to several days for beef and must occur in to several days for beef and must occur in a controlled, refrigerated environment so a controlled, refrigerated environment so that the meat does not spoil.that the meat does not spoil.

METHODS OF AGINGDry AgingDry Aging process involves hanging large, unpackaged process involves hanging large, unpackaged

cuts of meat in a controlled environment for six cuts of meat in a controlled environment for six weeks. weeks.

Temperature, humidity, and air flow must be Temperature, humidity, and air flow must be carefully monitored to prevent spoilage. carefully monitored to prevent spoilage.

Although costly, dry aging produces extremely Although costly, dry aging produces extremely flavorful meat with a highly desirable texture.flavorful meat with a highly desirable texture.

shrinkage is a major drawback of this method, shrinkage is a major drawback of this method, with some cuts of meat losing as much as 20% with some cuts of meat losing as much as 20% of their weight through loss of moisture. of their weight through loss of moisture.

Meat aged by this method also can develop Meat aged by this method also can develop mold, which requires trimming—a further mold, which requires trimming—a further reduction in weight.reduction in weight.

METHODS OF AGINGVacuum-packed agingVacuum-packed aging Also known as Cryovac® aging, Also known as Cryovac® aging, this process stores smaller cuts of meat for six this process stores smaller cuts of meat for six

weeks in air and moisture-proof plastic vacuum weeks in air and moisture-proof plastic vacuum packs that prevent the development of mold packs that prevent the development of mold and bacteria. and bacteria.

microorganisms and natural enzymes tenderize microorganisms and natural enzymes tenderize the meat. the meat.

This aging method does not result in weight This aging method does not result in weight loss, but the meats tend to lose more weight loss, but the meats tend to lose more weight than do dry-aged meats during cooking.than do dry-aged meats during cooking.

METHODS OF AGING

Fast AgingFast Aging method uses higher temperatures method uses higher temperatures

to reduce the time required for to reduce the time required for aging. aging.

Ultraviolet light is used to control Ultraviolet light is used to control bacteria.bacteria.

FabricationFabrication

Beef and other meats are available for purchase in various Beef and other meats are available for purchase in various forms: carcasses; partial carcasses; and primal, subprimal, forms: carcasses; partial carcasses; and primal, subprimal, and fabricated cuts.and fabricated cuts.

Labor, equipment, facilities, and menu uses determine the Labor, equipment, facilities, and menu uses determine the form purchased. form purchased.

The carcass is the whole animal after slaughter, without The carcass is the whole animal after slaughter, without head, feet, hide, and entrails. head, feet, hide, and entrails.

It is typical to split a beef carcass into halves and then to cut It is typical to split a beef carcass into halves and then to cut each half into a front portion, or forequarter, and a rear each half into a front portion, or forequarter, and a rear portion, or hindquarter.portion, or hindquarter.

A side or a quarter of beef represents a partial carcass. A side or a quarter of beef represents a partial carcass. Carcasses and partial carcasses are market forms whose Carcasses and partial carcasses are market forms whose

use is not feasible in most foodservice operations.use is not feasible in most foodservice operations. Only the largest operations are able to store and process Only the largest operations are able to store and process

these forms, reducing them to the preferred primal, these forms, reducing them to the preferred primal, subprimal, and fabricated cuts.subprimal, and fabricated cuts.

Primal cutPrimal cut is a large, primary piece is a large, primary piece of meat, sometimes called a of meat, sometimes called a wholesale cut.wholesale cut.

Subprimal cutSubprimal cut is a basic cut made is a basic cut made from a primal cut.from a primal cut.

Fabricated cutFabricated cut is the smaller portion is the smaller portion taken from a subprimal cut, such as taken from a subprimal cut, such as a roast, steak, and ground.a roast, steak, and ground.


PRIMAL CUTSPRIMAL CUTS

Primal CutsPrimal Cuts

FABRICATED CUTSFABRICATED CUTS

Beef ForequarterBeef Forequarter

Primal cuts make up a forequarter of Primal cuts make up a forequarter of beef: beef: chuck, chuck, primal rib, primal rib, brisket, brisket, short plate,short plate, foreshankforeshank

A by-product of the forequarter is A by-product of the forequarter is the foreshank.the foreshank.

ChuckChuck

chuck comes from the animal’s shoulder. chuck comes from the animal’s shoulder. includes part of the back bone and the first five rib bones as includes part of the back bone and the first five rib bones as

well as portions of arm bones and blade bones. well as portions of arm bones and blade bones. chuck makes up nearly 30% of the weight of the beef chuck makes up nearly 30% of the weight of the beef

carcass. carcass. A fairly large proportion of the chuck is connective tissueA fairly large proportion of the chuck is connective tissue Chuck has a great deal of flavor when prepared properly. Chuck has a great deal of flavor when prepared properly. A moist technique or a combination method such as A moist technique or a combination method such as

stewing or braising is appropriate for this cut. stewing or braising is appropriate for this cut. Primal chuck yields various fabricated cuts: shoulder clod, Primal chuck yields various fabricated cuts: shoulder clod,

chuck eye roll, chuck tender, triangle, chuck short ribs, chuck eye roll, chuck tender, triangle, chuck short ribs, cubed or tenderized steaks, stew meat, and ground chuck.cubed or tenderized steaks, stew meat, and ground chuck.

Primal RibPrimal Rib

This primal cut comprises about 10% of the carcass weight.This primal cut comprises about 10% of the carcass weight. It includes ribs 6 through 12 and some of the back bone. It includes ribs 6 through 12 and some of the back bone. it is not well-exercised muscle, it is tender, owing its rich it is not well-exercised muscle, it is tender, owing its rich

flavor to extensive marbling.flavor to extensive marbling. Primal rib cuts benefit from dry cooking methods such as Primal rib cuts benefit from dry cooking methods such as

roasting, broiling, and grilling.roasting, broiling, and grilling. Moist heat is the preferred method for short ribs.Moist heat is the preferred method for short ribs. Fabricated cuts taken from the primal rib include rib roast, Fabricated cuts taken from the primal rib include rib roast,

boneless rib eye, short ribs, and rib eye steaks. boneless rib eye, short ribs, and rib eye steaks. Rib roast, better known as prime rib, is an extremely popular Rib roast, better known as prime rib, is an extremely popular

meat dish.meat dish.

BrisketBrisket

Located below the chuck, the brisket constitutes a Located below the chuck, the brisket constitutes a single primal cut. single primal cut.

This cut consists of the breast (brisket) of the This cut consists of the breast (brisket) of the animal, including the rib bones and cartilage, and animal, including the rib bones and cartilage, and the breast bone. the breast bone.

A combination technique such as braising is an A combination technique such as braising is an excellent choice for beef brisket, which is very excellent choice for beef brisket, which is very tough. tough.

Curing, another method of preparation for brisket, Curing, another method of preparation for brisket, is the method used to produce corned beef. is the method used to produce corned beef.

Fabricated cuts from this primal cut include Fabricated cuts from this primal cut include boneless brisket and ground meat.boneless brisket and ground meat.

Short PlateShort Plate

Short plate is the cut below primal rib on a side Short plate is the cut below primal rib on a side of beef. of beef.

It contains rib bones and cartilage and the tip of It contains rib bones and cartilage and the tip of the breast bone. the breast bone.

Fabricated cuts from the short plate include Fabricated cuts from the short plate include ground beef, skirt steak, and short ribs.ground beef, skirt steak, and short ribs.

Moist cooking is appropriate for short ribs, which Moist cooking is appropriate for short ribs, which are quite meaty but also contain a large amount are quite meaty but also contain a large amount of connective tissue.of connective tissue.

Marination and grilling are excellent methods for Marination and grilling are excellent methods for skirt steak, which is sliced for fajitas.skirt steak, which is sliced for fajitas.

ForeshankForeshank

foreshank is considered a by-product of the foreshank is considered a by-product of the beef forequarter and may be attached to the beef forequarter and may be attached to the chuck when purchased. chuck when purchased.

The rich flavor of the foreshank and its The rich flavor of the foreshank and its abundant collagen, which turns to gelatin with abundant collagen, which turns to gelatin with moist heat,make it a choice ingredient in stocks moist heat,make it a choice ingredient in stocks and soups. and soups.

Fabricated cuts include stew meat and ground Fabricated cuts include stew meat and ground beef.beef.

Beef HindquarterBeef Hindquarter

A beef hindquarter also yields four A beef hindquarter also yields four primal cuts: primal cuts: short loin, short loin, sirloin, sirloin, round, round, flank.flank.

Short LoinShort Loin The short loin is the first primal cut of the The short loin is the first primal cut of the

hindquarter, forming the front portion of the hindquarter, forming the front portion of the beef loin. It includes one rib and part of the beef loin. It includes one rib and part of the back bone. back bone.

The yield of this primal cut is substantial and The yield of this primal cut is substantial and represents the most palatable and popular, as represents the most palatable and popular, as well as the most expensive, cuts of beef. well as the most expensive, cuts of beef.

Among these is the tenderloin, the most tender Among these is the tenderloin, the most tender piece of beef. piece of beef.

Fabricated cuts from the short loin include club Fabricated cuts from the short loin include club steaks, T-bone steaks, porterhouse steaks, strip steaks, T-bone steaks, porterhouse steaks, strip loin, strip loin steaks, and short tenderloin. loin, strip loin steaks, and short tenderloin.

These cuts are best cooked using dry methods.These cuts are best cooked using dry methods.

SirloinSirloin Located next to the short loin, the sirloin Located next to the short loin, the sirloin

contains a portion of both the back bone and contains a portion of both the back bone and the hip bone. the hip bone.

The subprimal and fabricated cuts taken The subprimal and fabricated cuts taken from the sirloin have good flavor and are from the sirloin have good flavor and are quite tender, though not as tender as the quite tender, though not as tender as the short loin cuts. short loin cuts.

Fabricated cuts from the sirloin include top Fabricated cuts from the sirloin include top sirloin roasts and steaks and top and bottom sirloin roasts and steaks and top and bottom sirloin butt roasts and steaks.sirloin butt roasts and steaks.

The dry techniques of broiling, roasting, and The dry techniques of broiling, roasting, and grilling are best for these cuts.grilling are best for these cuts.

RoundRound The round is the hind leg of the animal, The round is the hind leg of the animal,

including the round, aitch, shank, and tail bones. including the round, aitch, shank, and tail bones. It is an extremely large cut, constituting It is an extremely large cut, constituting

approximately 24% of the carcass weight.approximately 24% of the carcass weight. Very flavorful and fairly tender, the round yields Very flavorful and fairly tender, the round yields

various subprimal and fabricated cuts, including various subprimal and fabricated cuts, including top round, bottom round (eye of round and top round, bottom round (eye of round and outside round), knuckle, heel, and shank. outside round), knuckle, heel, and shank.

Dry cooking such as roasting is appropriate for Dry cooking such as roasting is appropriate for top round, which is relatively tender. top round, which is relatively tender.

The tougher bottom round benefits from The tougher bottom round benefits from combination cooking such as stewing or combination cooking such as stewing or braising.braising.

FlankFlank

Beneath the loin and behind the short Beneath the loin and behind the short plate is the flank. plate is the flank.

The flank contains a good amount of fat The flank contains a good amount of fat and connective tissue, which makes it and connective tissue, which makes it tough.tough.

The flank yields flank steak.The flank yields flank steak. Moist cooking techniques are best for Moist cooking techniques are best for

flank cuts except when flank steak is flank cuts except when flank steak is prepared as London broil and cut thinly prepared as London broil and cut thinly across the grain.across the grain.

VARIETY OF MEATSVARIETY OF MEATS

VARIETY MEATS-VARIETY MEATS- also called offals, also called offals, includes various organs, glands, and other includes various organs, glands, and other meats that don’t form a part of a dressed meats that don’t form a part of a dressed carcass of the animals.carcass of the animals.

Glandular meatsGlandular meats – liver, kidneys, – liver, kidneys, sweetbreads, brains.sweetbreads, brains.

Muscle meatsMuscle meats – heart, tripe tongue, – heart, tripe tongue, oxtails.oxtails.

GLANDULAR MEATSGLANDULAR MEATS LiverLiver – calf or veal liver is the most prized. Because it is tender and – calf or veal liver is the most prized. Because it is tender and

delicate in flavor.delicate in flavor.Pale, pinkish color. Pale, pinkish color. Served – sauteed, fried, broiled.Served – sauteed, fried, broiled.beef liver is darker in color, tougher, and has a strong flavor than veal beef liver is darker in color, tougher, and has a strong flavor than veal liver.liver.Served – pan fried, broiled, braised.Served – pan fried, broiled, braised.

KidneyKidney – veal and lamb kidneys are most popular in elegant restaurants. – veal and lamb kidneys are most popular in elegant restaurants.Served – sauteed, broiled.Served – sauteed, broiled.Beef kidneys – stronger flavor tougher, and darker color. Served – Beef kidneys – stronger flavor tougher, and darker color. Served – braisedbraised

SweetbreadsSweetbreads – thymus glands of calves or young animals, considered – thymus glands of calves or young animals, considered delicacy and expensive. Very mild in flavor, and delicate in texture.delicacy and expensive. Very mild in flavor, and delicate in texture.Served – braised, breaded and fried or sauteed in butter.Served – braised, breaded and fried or sauteed in butter.

BrainsBrains – not popular item but very delicate in flavor and texture. Very – not popular item but very delicate in flavor and texture. Very perishable and cooked as soon as possible.perishable and cooked as soon as possible.Served - pan fried in brown butter, breaded and fried serve with tomato Served - pan fried in brown butter, breaded and fried serve with tomato sauce.sauce.

Muscular MeatsMuscular Meats

HeartHeart – usually from veal or beef, very tough – usually from veal or beef, very tough and lean. It can be braised or simmer, or and lean. It can be braised or simmer, or ground and added to other chopped meats ground and added to other chopped meats for casserole dishes.for casserole dishes.

Beef tongueBeef tongue – very tough, but softens in moist – very tough, but softens in moist heat. Can be served cold, smoked, braised or heat. Can be served cold, smoked, braised or cured.cured.

OxtailsOxtails – very flavorful and a rich gelatin – very flavorful and a rich gelatin content. It can be served in soups or braised.content. It can be served in soups or braised.

TripeTripe – muscular stomach lining, of beef, lamb, – muscular stomach lining, of beef, lamb, and pork. Honeycomb tripe is the most and pork. Honeycomb tripe is the most popular.popular.

It can be served in soups or braised.It can be served in soups or braised.


Meats can be purchased in numerous ways.Meats can be purchased in numerous ways. This decision depends on a variety of factors;This decision depends on a variety of factors;

butchering skillsbutchering skills available storage spaceavailable storage space use of meat, bones, and trimmings on the use of meat, bones, and trimmings on the

menumenu and cost per portion, including labor. and cost per portion, including labor.

Primal cuts can be fabricated into smaller cuts Primal cuts can be fabricated into smaller cuts such as chops, roasts, steaks, stew beef ,and such as chops, roasts, steaks, stew beef ,and ground beef.ground beef.

PORKPORK

Quality Characteristics,Inspection, and Grading

Pork comes from young pigs between six months and one year of age. It is therefore naturally tender, making aging unnecessary. Quality pork should have firm flesh, tender texture, and an even covering of fat.

Inspection of pork by the USDA/FSIS is mandatory, as it is for other meats.

The USDA does not issue a quality grade for pork because quality at the foodservice level is generally consistent. Pork yield grades, which range from 1 to 4, apply to carcasses only.

A carcass with an appropriate proportion of fat to edible meat earns Yield Grade 1.

Most pork is sold already cut and trimmed and does not carry a yield grade.

Receiving PorkReceiving Pork Check pork upon receiving to ensure that it is clean and Check pork upon receiving to ensure that it is clean and

meets specifications.meets specifications. Verify that inspection has taken place. Examine the Verify that inspection has taken place. Examine the

packaging to make sure that it is intact. Torn or packaging to make sure that it is intact. Torn or otherwise damaged packaging can be a sign of otherwise damaged packaging can be a sign of contamination. Leakage is another danger sign.contamination. Leakage is another danger sign.

Check the meat’s temperature, color, odor, and texture. Check the meat’s temperature, color, odor, and texture. At delivery, the temperature of pork, like that of other At delivery, the temperature of pork, like that of other meats, should be 41°F (5°C) or lower.meats, should be 41°F (5°C) or lower.

The meat should have a light pink to reddish color, and The meat should have a light pink to reddish color, and the fat should appear white. There should be no the fat should appear white. There should be no perceptible odor.perceptible odor.

Meat texture should be firm, neither dry nor slick. Reject Meat texture should be firm, neither dry nor slick. Reject pork that fails to meet these quality and safety pork that fails to meet these quality and safety standards or specifications.standards or specifications.

Storing PorkStoring Pork Store pork immediately upon delivery, holding Store pork immediately upon delivery, holding

fresh meat at 41°F (5°C) or lower and frozen meat at fresh meat at 41°F (5°C) or lower and frozen meat at a temperature that will keep it frozen, usually a temperature that will keep it frozen, usually between 0°F–10°F (-18°C–-12°C). Use airtight between 0°F–10°F (-18°C–-12°C). Use airtight wrapping for both fresh and frozen pork.wrapping for both fresh and frozen pork.

Packaging for frozen pork should also be moisture-Packaging for frozen pork should also be moisture-proof to prevent freezer burn.proof to prevent freezer burn.

Store raw pork away from other foods, in trays and Store raw pork away from other foods, in trays and on the bottom shelves of the storage unit to avoid on the bottom shelves of the storage unit to avoid cross-contamination from drippings.cross-contamination from drippings.

Use fresh pork sausage within one to two days of Use fresh pork sausage within one to two days of receiving and fresh pork roasts and chops within receiving and fresh pork roasts and chops within two to five days.two to five days.

Frozen pork has a shelf life of three months. Thaw Frozen pork has a shelf life of three months. Thaw frozen pork in the refrigerator at 41°F (5°C) or lowerfrozen pork in the refrigerator at 41°F (5°C) or lower


Spoiled pork may have a dark Spoiled pork may have a dark color, appearing brown, green, or color, appearing brown, green, or purple or displaying black, green, purple or displaying black, green, or white spots. The fat may be or white spots. The fat may be sticky or slimy, and the pork may sticky or slimy, and the pork may have a sour odor.have a sour odor.

Damaged packaging may point to Damaged packaging may point to spoilage. Discard spoiled pork spoilage. Discard spoiled pork immediately.immediately.

Foodborne Illness Associated Foodborne Illness Associated with Porkwith Pork

Improperly handled or prepared pork can transmit various Improperly handled or prepared pork can transmit various bacterial, viral, and parasitic illnesses.bacterial, viral, and parasitic illnesses.

Bacteria in pork can cause salmonellosis, listeriosis, Bacteria in pork can cause salmonellosis, listeriosis, enteritis, and gastroenteritis. As a result of poor hygiene enteritis, and gastroenteritis. As a result of poor hygiene of workers or lack of refrigeration, ham can become the of workers or lack of refrigeration, ham can become the prime breeding ground for staphylococcal food poisoning prime breeding ground for staphylococcal food poisoning (enterotoxicosis), another illness caused by bacteria.(enterotoxicosis), another illness caused by bacteria.

Pork is also frequently the source of the bacteria Pork is also frequently the source of the bacteria responsible for yersiniosis.responsible for yersiniosis.

Poor personal hygiene can contaminate cold cuts Poor personal hygiene can contaminate cold cuts containing pork and cause the virus hepatitis A.containing pork and cause the virus hepatitis A.

Undercooked pork, including pork sausage, can harbor Undercooked pork, including pork sausage, can harbor the parasite roundworm, the ingestion of which causes an the parasite roundworm, the ingestion of which causes an infection called infection called trichinosistrichinosis. . Also linked with undercooked Also linked with undercooked pork is pork is toxoplasmosistoxoplasmosis,, an illness caused by protozoan an illness caused by protozoan parasites.parasites.

Processing PorkProcessing Pork

Although fresh pork is popular, it actually Although fresh pork is popular, it actually accounts for only a small amount of the accounts for only a small amount of the pork consumed in the United States.pork consumed in the United States.

Processed pork products are more Processed pork products are more common. About 70% of a pork carcass common. About 70% of a pork carcass undergoes some kind of processing. undergoes some kind of processing.

ProcessingProcessing is the act of changing food by is the act of changing food by artificial means. artificial means.

Curing and smokingCuring and smoking are common are common processing methods for pork, producing processing methods for pork, producing bacon, ham, and other food items.bacon, ham, and other food items.

CuringCuring Curing uses salt, sugar, spices, flavoring, and

nitrites to preserve pork. Cured pork holds its flavor longer than fresh

pork and resists spoilage better. The curing process also changes the color and flavor of pork. Cured ham, for instance, acquires

an appealing pink color from nitrites.Methods of Curing:Methods of Curing: Dry Curing Pickle Curing Injection Curing Sugar Curing

METHODS OF CURINGMETHODS OF CURING

Dry curingDry curing, involves rubbing , involves rubbing seasonings such as salt on the pork, seasonings such as salt on the pork, covering the meat’s entire surface, and covering the meat’s entire surface, and storing the meat under refrigeration storing the meat under refrigeration until it absorbs the seasonings.until it absorbs the seasonings.

Pickle curingPickle curing, involves submerging , involves submerging pork in pork in brine - brine - a mixture of water, salt, a mixture of water, salt, and other seasonings until the mix and other seasonings until the mix completely penetrates the meat.completely penetrates the meat.

METHODS OF CURINGMETHODS OF CURING

Injection curingInjection curing In this method brine is In this method brine is injected directly into the pork to injected directly into the pork to distributedistribute

it quickly and evenly.it quickly and evenly. Sugar curingSugar curing Sugar curing involves Sugar curing involves

covering pork with brine sweetened covering pork with brine sweetened with brown sugarwith brown sugar

or molasses.or molasses.

SmokingSmoking

SmokingSmoking, exposes pork to the smoke of fragrant hardwoods, such as hickory, to enhance its flavor and sometimes to cook it.

It is common to smoke ham and bacon after curing them.

The application of salt or brine helps the smoke enter and spread through the meat.

IrradiationIrradiation Because microorganisms that cause illness often Because microorganisms that cause illness often

remain on meat during processing, changes have remain on meat during processing, changes have been made in the methods of processing meat.been made in the methods of processing meat.

The FDA has approved the use of irradiation to The FDA has approved the use of irradiation to eliminate potentially harmful microorganisms in pork.eliminate potentially harmful microorganisms in pork.

Irradiation exposes pork to moderate levels of Irradiation exposes pork to moderate levels of radiation, destroying the cells that can cause spoilage.radiation, destroying the cells that can cause spoilage.

Radiation does not cook pork, nor does it have an Radiation does not cook pork, nor does it have an adverse effect on its appearance, taste, or nutritional adverse effect on its appearance, taste, or nutritional value.value.

As effective as it is in enhancing food safety, As effective as it is in enhancing food safety, irradiation is not, however, a substitute for proper irradiation is not, however, a substitute for proper handling and storage of meat.handling and storage of meat.

Skeletal Skeletal Structure Structure of a Pigof a Pig

PORK PRIMAL CUTSPORK PRIMAL CUTS

Primal Cuts of PorkPrimal Cuts of Pork

Boston buttBoston butt

Picnic shoulderPicnic shoulder

LoinLoin

BellyBelly

Ham.Ham.

Loin Loin

Boston Butt Just above the shoulder is Boston Butt Just above the shoulder is the square cut known as the Boston butt.the square cut known as the Boston butt.

This primal cut is high in fat and contains This primal cut is high in fat and contains only a small piece of the blade bone. only a small piece of the blade bone.

Boston butt is served smoked and boned Boston butt is served smoked and boned as a cottage ham and used in sausages, as a cottage ham and used in sausages, ground pork, and cold cuts.ground pork, and cold cuts.

Pork shoulder Pork shoulder Boston buttBoston butt

picnic shoulder, also known as the picnic ham, forms the lower picnic shoulder, also known as the picnic ham, forms the lower part of the foreleg.part of the foreleg.

It contains the arm and shank bones and makes up about 20% of It contains the arm and shank bones and makes up about 20% of the carcass weight.the carcass weight.

As a fairly frequently exercised muscle, the picnic shoulder is As a fairly frequently exercised muscle, the picnic shoulder is one of the toughest cuts of pork and is suited to various cooking one of the toughest cuts of pork and is suited to various cooking methods.methods.

The high fat content of shoulder makes it excellent for roasting. The high fat content of shoulder makes it excellent for roasting. Fabrication and further processing produce fresh and smoked Fabrication and further processing produce fresh and smoked picnic hams from this primal cut.picnic hams from this primal cut.

Boned and cut into smaller pieces, shoulder meat also benefits Boned and cut into smaller pieces, shoulder meat also benefits from sautéing, braising, or stewing.from sautéing, braising, or stewing.

The foreshank, or shoulder hock, adds rich flavor to soups and The foreshank, or shoulder hock, adds rich flavor to soups and stews when simmered or braised.stews when simmered or braised.

Pork Picnic Pork Picnic shouldershoulder

LoinLoin includes the entire rib section as well as includes the entire rib section as well as the loin and partthe loin and part

of the sirloin.of the sirloin. Containing all the ribs, most of the backbone, Containing all the ribs, most of the backbone,

and parts of the hipbone and blade bone, the and parts of the hipbone and blade bone, the loin makes up about 20% of the carcass weight.loin makes up about 20% of the carcass weight.

Many popular fabricated cuts come from the Many popular fabricated cuts come from the loin, including loin roasts, loin chops, backribs, loin, including loin roasts, loin chops, backribs, and the most tender cut of all, pork tenderloin.and the most tender cut of all, pork tenderloin.

Loin cuts lend themselves to a variety of Loin cuts lend themselves to a variety of cooking techniques.cooking techniques.

Dry cooking methods, such as roasting and Dry cooking methods, such as roasting and sautéing, are ideal for pork loin.sautéing, are ideal for pork loin.

LoinLoin

Loin chops are extremely popular, the best Loin chops are extremely popular, the best being the center-cut chops.being the center-cut chops.Loin chops are also sometimes cured and Loin chops are also sometimes cured and smoked.smoked.

LOINLOIN

Tenderloin is often served grilled Tenderloin is often served grilled or roasted, or it is cut into or roasted, or it is cut into medallions for sautéing.medallions for sautéing.

LOINLOIN

LOINLOIN

Boneless pork loin is smoked to make Boneless pork loin is smoked to make Canadian bacon.Canadian bacon.

Pork loinPork loin Canadian baconCanadian bacon

LOINLOIN

Barbecuing is the preferred technique Barbecuing is the preferred technique for pork backribs.for pork backribs.

BELLY Belly is also a large primal cut, accounting for 16% of

the carcass weight. It is very fatty and contains little lean meat.

The belly and brisket spareribs are fabricated from the belly.

The remaining meat is used for bacon, the market forms of which include slab, layout, shingle, and bulk.

Spareribs are available fresh or smoked. The usual method of preparation is simmering followed

by baking or grilling. Long, slow cooking in commercial smoking ovens or

barbecue pits creates particularly succulent spareribs. Bacon generally undergoes curing and smoking. Pan-

frying, Griddling, and baking are the customary techniques for cooking bacon.

BELLYBELLY

Bacon slabBacon slab

Pork spareribsPork spareribs

Pork spareribs St. LouisPork spareribs St. Louis

HamHam

Ham Ham is a portion of the pig’s hind leg. As part of the leg, it includes large muscles with scant connective tissue.

Also containing the aitch, the leg, and the hind shank bones, the ham makes up approximately 24% of the carcass weight.

HamHam Fresh hams can be

purchased with the bone in, boneless, or with the shank removed and prepared either by roasting or baking.

Braising, stewing, or simmering is appropriate for the shank, or ham hock.

HamHam

Cured hams, such as prosciutto, and smoked hams, such as Westphalian and Smithfield hams, are popular varieties, and fresh ham makes an excellent roast.

Trimming andTrimming andBoning a Pork LoinBoning a Pork Loin

Using a boning knife, cut along the hip bone and backbone to loosen thetenderloin.

Cut downward along the backboneto free the tenderloin.


Remove the tenderloin.Remove the tenderloin. Starting at the chuck end of the Starting at the chuck end of the tenderloin, separate the meat tenderloin, separate the meat from the ribs, cutting as close from the ribs, cutting as close to the bones as possible.to the bones as possible.


Cut under the muscle to Cut under the muscle to release it from the feather release it from the feather bones.bones.

Continue cutting along Continue cutting along the loin, removing the the loin, removing the meat from the backbone.meat from the backbone.


Cut along the hip bone to Cut along the hip bone to release the sirloin end.release the sirloin end.

A fully boned tenderloin A fully boned tenderloin should look like the one should look like the one shown here.shown here.

LAMB LAMB

LAMBLAMB A lamb is a young animal belonging to the A lamb is a young animal belonging to the

genus genus OvisOvis, which includes both , which includes both domesticated and wild sheep.domesticated and wild sheep.

There are several terms for the meat of ovine There are several terms for the meat of ovine animals. Each indicates a specific level of animals. Each indicates a specific level of muscle and bone development.muscle and bone development.

LambLamb is meat from sheep under one year of is meat from sheep under one year of age.age.

MuttonMutton is meat from mature sheep. Sheep is meat from mature sheep. Sheep reach maturity at one year.reach maturity at one year.

YearlingYearling is a sheep between 12 and 20 is a sheep between 12 and 20 months old. It produces yearling mutton.months old. It produces yearling mutton.

Types of LambTypes of Lamb Age at the time of slaughter and period of Age at the time of slaughter and period of

production determine various types of lamb.production determine various types of lamb. Baby lambBaby lamb refers to meat from lamb sent to refers to meat from lamb sent to

market before weaning, usually between 6 and market before weaning, usually between 6 and 10 weeks old. Another term for baby lamb is 10 weeks old. Another term for baby lamb is hothouse lamb.hothouse lamb.

Genuine lambGenuine lamb is meat from a sheep less than is meat from a sheep less than one year old.one year old.

Spring lambSpring lamb is 3 to 5 months old and is is 3 to 5 months old and is produced between March and October. Spring produced between March and October. Spring lamb is milk-fed.lamb is milk-fed.

Quality Characteristics,Quality Characteristics,Inspection, and GradingInspection, and Grading

Lamb is tender but has a firm, fine texture. Its color ranges Lamb is tender but has a firm, fine texture. Its color ranges from light to darker, and it should exhibit good marbling.from light to darker, and it should exhibit good marbling.

Like beef, lamb can be aged for additional tenderizing. Aging Like beef, lamb can be aged for additional tenderizing. Aging also helps develop the flavor of lamb.also helps develop the flavor of lamb.

The USDA/FSIS requires inspection of lamb, as for other The USDA/FSIS requires inspection of lamb, as for other meats.meats.

USDA quality grades for lamb are :USDA quality grades for lamb are : Prime, Choice, Good, Utility, and Cull.Prime, Choice, Good, Utility, and Cull. With more marbling and external fat than the other grades, With more marbling and external fat than the other grades,

Prime lamb is more tender and flavorful. Prime lamb is more tender and flavorful. Ground or processed lamb usually carries a USDA Utility or Ground or processed lamb usually carries a USDA Utility or

Cull grade. Cull grade. Yield grades for lamb range from Yield Grade 1 to Yield Yield grades for lamb range from Yield Grade 1 to Yield

Grade 5.Grade 5. Like beef, lamb may receive only a quality grade, only a yield Like beef, lamb may receive only a quality grade, only a yield

grade, or both.grade, or both.

Handling LambHandling Lamb

Although foodservice establishments Although foodservice establishments rely on USDA inspection standards rely on USDA inspection standards as a guarantee of lamb’s fitness for as a guarantee of lamb’s fitness for consumption after slaughter, it is consumption after slaughter, it is important to observe quality and important to observe quality and safety standards for meat purchased safety standards for meat purchased and handled.and handled.

Receiving LambReceiving Lamb On receiving, inspect lamb carefully to make sure it On receiving, inspect lamb carefully to make sure it

is safe and to the quality specified.is safe and to the quality specified. Verify that the meat has passed government Verify that the meat has passed government

inspection.inspection. Packaging should be intact, without tears or other Packaging should be intact, without tears or other

damage that could cause contamination.damage that could cause contamination. Check the meat’s temperature, color, odor, andCheck the meat’s temperature, color, odor, and texture. Lamb, like other meats, should be 41°F texture. Lamb, like other meats, should be 41°F

(5°C) or lower at delivery.(5°C) or lower at delivery. The meat should have a light red color, and the fat The meat should have a light red color, and the fat

should be white. should be white. There should not be an unpleasant odor. There should not be an unpleasant odor. The meat should not feel slimy or dry but should The meat should not feel slimy or dry but should

have a firm texture.have a firm texture.

Storing LambStoring Lamb Follow the usual meat storage guidelines, but be aware that Follow the usual meat storage guidelines, but be aware that

fresh lamb spoils quickly even when kept chilled. Immediately fresh lamb spoils quickly even when kept chilled. Immediately after delivery, store fresh lamb at 41°F (5°C) or lower.after delivery, store fresh lamb at 41°F (5°C) or lower.

Freeze or keep lamb frozen between 0°F–10°F (-18°C–-12°C) Freeze or keep lamb frozen between 0°F–10°F (-18°C–-12°C) or lower. or lower.

Use airtight wrapping for fresh lamb and both airtight and Use airtight wrapping for fresh lamb and both airtight and moisture-proof packaging for frozen lamb to prevent freezer moisture-proof packaging for frozen lamb to prevent freezer burn.burn.

Always store raw lamb apart from other foods, using trays Always store raw lamb apart from other foods, using trays and the bottom shelves of storage units to prevent cross-and the bottom shelves of storage units to prevent cross-contamination.contamination.

Use fresh lamb within three to five days, unless purchased in Use fresh lamb within three to five days, unless purchased in vacuum packaging, which allows lamb to be stored for longer vacuum packaging, which allows lamb to be stored for longer periods of time.periods of time.

Keep frozen lamb no longer than six to nine months for best Keep frozen lamb no longer than six to nine months for best quality. quality.

Thaw frozen lamb in the refrigerator at 41°F (5°C) or lower.Thaw frozen lamb in the refrigerator at 41°F (5°C) or lower.


Spoiled lamb may look brown instead of pink or light red.

The surface of the lean meat may appear white.

The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch.

The odor of the meat may seem off. Damaged packaging is often a sign of

spoilage.

Skeletal Skeletal structurestructureof lambof lamb

FABRICATIONFABRICATIONlamb carcass is divided between the ribs into the foresaddle and the hindsaddle. Foresaddle yields three primal cuts, Hindsaddle producestwo.Each primal cut contains both halves,or sides, of the arcass.

The End!The End!

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Butchery

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