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MEATS

Meat is the body tissue of any animalthat is eaten as a food.

This could be meat from chicken, lamb,cow etc.
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TYPES
►LAMB
►BEEF
►PORK
►POULTRY
►GAME
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PHYSICAL CHRACTERISTICS

► MUSCLE TISSUE- Fibrous connective tissue

further divided into skeletal, cardiac and smooth
muscle
► Smooth muscle: visceral muscle🡪arteries and the
veins in the meat
► ADIPOSE TISSUE: tissue where fat is
deposited.
► BONE TISSUE: consisits of ligaments, tendons,
cartilages and bones
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PROCESSING ANIMAL FOR SLAUGHTER
► EXAMINATION
► RESTING
► CLEANING AND SANITIZING
► STUNNING- Different ways
► SLAUGHTER – immediately after stunning
► BLEEDING- Hanging
► AGEING OF MEAT-Tenderness
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LAMB
►RAM/HOGGET (1 year)
►EWE
►WETHER/KHASSI (casterated)
►KID LAMB/AGNELET (1 to 2 months)
►SPRING LAMB/YEARLING (2 – 6 months)
►MUTTON (male above 1 year)
CUTS OF LAMB 8

Lamb Leg

Sirloin

Loin
Flank
Best end of
the neck
Breast
Shoulder
Shank Scrag
end
CUTS FROM SHOULDER 9

►SHOULDER CHOP
►BLADE CHOP
►SHOULDER ROAST
►LAMB NECK
CUTS FROM BEST END OF 10

THE NECK
►LAMB RACK- Guard of honor, crown
roast/Champ
►LAMB CHOP
►LAMB CUTLET
 CUTS FROM LOIN 11

►SADDLE OF LAMB-Puth
►LOIN CHOP
►SIRLOIN CHOP
►LOIN ROAST
 CUTS FROM LAMB LEG 12

►LAMB LEG- Raan

►LEG CHOP
►LAMB SHANKS- Nalli
►TOPSIDE- Boti
►SILVERSIDE- Kareli
 CUTS OF BREAST OF LAMB 13

►LAMB RIBS- Pasli ka panja/Parcha/ Chikna

keema
►SPARE RIBS
►RIBLETS
 BEEF
►BULL (male) & COW (female)

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►STEER (castrated
male bull)

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►HEIFER (cow which
has not calved yet)

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VEAL (young
cattle from 0-6
months on
milk feed only)

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YEARLING BULL/COW
(under 12 months of
age)

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BEEF 19

►LARGEST MEAT PRODUCING COUNTRY

►AUSTRALIA
►USA
►CANADA
►ARGENTINA
►URUGUAY
ABOUT
►BRIGHT RED IN COLOR
►FIRM AND ELASTIC TO TOUCH
►VERY LIGHT AND PLEASING SMELL
►FAT OF BEEF IS UNLIKE LAMB IS SLIGHTY MORE YELLOWISH
CMB: Indian hotels only use the tenderloin cut of beef as it is one of the
tender cuts and is available at much lower cost. But due to religious
implications beef is not too much in demand..

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CUTS OF BEEF 21
CHUCK RIB LOIN RUM
P
SIRLOI
N

BRISKE FLAN SHANK

T K
CLOD SHANK SKIRT
CUTS FROM CHUCK OF 22
BEEF
►STICKING END/NECK PIECE

►CHUCK

► BLADE
CUTS FROM RIB OF BEEF

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CUTS FROM LOIN OF BEEF 24

LOIN
LOIN
 CUTS FROM RUMP OF 25
BEEF
►RUMP
►TOP SIDE
►SILVER SIDE
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CUTS FROM LEG OF BEEF
►HIND SHANK
►FORE SHANK
 CUTS FROM FLANK OF
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BEEF
►SKIRT
►FLANK
CUTS FROM TENDERLOIN 28

OF BEEF

HEAD FILLET MIGNON

TOURNEDOS
CHATEAUBRIAND
 DONENESS OF STEAK 29
ENGLISH FRENCH DESCRIPTION APPOXIMATE
COOKING TIME
Very rare Au Bleu Just seared on the hot 15 to 20 seconds on each
plate. When cut side
open, the blood will
flow out
Rare Saignant The meat will still 2 minutes on each side.
underdone but blood When the droplets of blood
will be much less appear on the surface turn
the meat again
Medium A point The meat is juicy and Roughly around 4 minutes
cooked. When on each side. When the
pressed pink juices juices rise on top and they
come out are pink in colour. When the
steak is cut it is also pinkish
in colour
Well done Bien Cuit Meat is firm to touch 7 to 8 minutes on each sides
and the juices are
clear
 SELECTION CRITERIA OF
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BEEF
►THE MEAT SHOULD BE FIRM AND BRIGHT RED.
►ITSHOULD BE WELL MARBLED I.E. IT SHOULD HAVE
A GOOD SHOWING OF FLECKS OF WHITE FAT.
►ITSHOULD HAVE A GOOD OUTSIDE COVERING OF
FAT, CREAMY WHITE IN COLOUR AND OF FIRM
TEXTURE.
►THE BONES SHOULD BE SHINY AND PINKISH WITH A
BLUE TINGE. THERE SHOULD BE LITTLE OR NO
GRISTLE ON STEAKS.
►YELLOWISH FAT IS ALWAYS A SIGN THAT THE
ANIMAL IS OLDER OR OF A DAIRY BREED.
 PORK
►HOG (casterated male pig)

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►PORK (meat from hog 5 months
older)
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►BOAR (male pig)

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►SUCKLING PIG (baby pig
6 – 8 weeks old ;only on
milk feed)

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PORK 35

►MEAT FROM THE DOMESTICATED PIG:

specially reared for human consumption)
taboo in some country due to religous
restrictions.
►CAREFUL IN SELECTING PORK-Tape worms
►LEAN MEAT
►CHARCUTERIE
CUTS OF PORK 36
CUTS FROM JOWL

►JOWL- Bath chaps

►JOWL BACON- Guanjale

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 ►SHOULDER CHOP
►NECK END
►PICNIC SHOULDER- CUTS FROM SHOULDER
Boston Butt, Picnic ham
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CUTS FROM LOIN

►CENTER ROAST/CENTER CHOPS
►BLADE ROAST/BLADE CHOP
►LOIN ROAST/LOIN CHOP
►BUTTERFLY CHOP/ VALENTINES CHOP
►PORK CHOP
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CUTS FROM LEG

►HAM- few famous hams
►GAMMON- whole animal is cured
►HOCK- hock hams are used in stews
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CUTS FROM BELLY

►SPARE RIBS
►PORK BELLY
►BACON
►GREEN BACON
►CANADIAN BACON
PORK
► 42
THE PORK SHOULD BE RECEIVED WITH SKIN ON. THIS
SHOULD BE FREE OF HAIR, SHOULD FEEL MOIST AND
ELASTIC TO TOUCH
► ALWAYS
RECEIVE PORK THAT HAS LIGHT PINK FLESH
WHICH GIVES AFRESH LOOK. THIS MEANS THAT THE
MEAT SHOULD APPEAR MOIST BUT NOT DAMP OR OILY
LOOKING
►
SELECT MEAT WHERE THE CUT BONE APPEARS RED IN
COLOUR, THE WHITENESS OF THE CUT SIDE OF THE
BONE INDICATES THE OLD AGE OF THE ANIMAL AND
HENCE THE MEAT WOULD BE LESS TENDER
►WHEN RECEIVING PORK ALWAYS MAKE SLASHES WITH
THE KNIFE ON THE LEGS TO SEE IF THERE ARE ANY
TAPEWORMS
POULTRY
► POULTRY IS A NAME GIVEN TO DOMESTIC BIRDS, SPECIALLY
BRED TO BE EATEN.

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► CAPON

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► POUSSIN
(Chicken
weinghing 300 -
400 gm)

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► GOOSE

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► GUINEA FOWL

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► GROUSE
►

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► PARTRIDGE

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► QUAILS

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POULTRY
► HOW IS POULTRY RAISED ???

► FREE RANGE

► MASS PRODUCED

► ORGANIC
POULTRY
► BROILER-600-1.5
KGS.7-9WEEKS

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► ROASTING CHICKENS-1.8-2.5 KGS. 12
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WEEKS
►
► CAPONS-2.5-3.5 KGS.
10 WEEKS

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► POUSSINS-300-400 GMS.5 WEEKS

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► SPRING- 400
-450 GMS , 5-7
WEEKS
►

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► BOILING FOWL-
mature hen 1.5-2 KG ,
1 YEAR

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PROCESSING A POULTRY
► SINGEING- removal of extra feathers
► DRESSING- removal of skin
► TRUSSING- tying of bird before roasting
► SPATCHCOCKING
► JOINTING- cutting into pieces
► FRENCHING
CUTS OF POULTRY
Rib
Breast Cage 59
Bone Drumst
icks

joint

Thig
Wish
h
Bone
Collar Back
bone bone

Sho Supr
ulder eme
Wi
ng
s
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CUTS OF CHICKEN
► SAUTE CUT
► WESTERN CUT
► CURRY CUT
► BONELESS
► CHICKEN SUPREME
► CHICKEN OYESTER
SELECTION CRITERIA FOR POULTRY 61
► SOFT AND FLUFFY FEATHERS SPREAD
EVENLY ALL OVER THE BODY
► THE SKIN SHOULD BE CLEAR AND
SMOOTH WITH NO BLUISH TINGE
SPOTS
► COMBS AND WATTLE SHOULD BE WELL
DEVELOPED, THE COMB SHOULD BE
BRIGHT RED
► THE BIRD SHOULD FREE FROM
DEFORMITY
► SHOULD NOT HAVE FOUL SMELL.
► THE TIP OF THE BREAST BONE SHOULD
BE PLIABLE
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GAME
► WILD ANIMALS HUNTED FOR
CONSUMPTION
► FURRED GAME
► FEATHERED GAME
► LARGE GAME- deer, antelopes, boars, giraffes
► SMALL GAME- squirrel, porcupine, rabbit
► HANGING GAME HIGH
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GAME BIRDS
► QUAIL
► PARTRIDGE
► PHEASANT
► OSTRITCH
► EMU
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YIELD TESTS
► COST CONTROL
► USABLE MEAT FROM THE ANIMAL
► YIELD TESTS FOR EACH CUT
► RECORDED ON FORMAT
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