Meat Basics

BEEF, LAMB, PORK, VEAL

 Nutritional Makeup
 Muscle Composition
 The three main components of muscle are
water, protein, and fat. These nutrients
appear in the following proportions in most
meats:
 • 75% water
 • 20% protein
 • 5% fat
 Muscle also contains vitamins, minerals, and
trace amounts of carbohydrates.
 Composition
 Water
 most meats are about three-quarters water, the
actual amount of water in meats varies
depending on shrinkage.
 Shrinkage,

or moisture loss, is the result of oxidation,
 occurs during storage or aging


as a result of high temperatures and long
cooking times.
 Oxidation causes meat to lose both water and
weight.
 Composition
 Protein
 Protein is an essential nutrient that promotes
growth, builds tissue, regulates body functions,
serves as an alternative to fats and
carbohydrates as a source of energy.
 Most solid matter in meat is protein.
 When heat is applied to meat, the protein
coagulates, or becomes firm.
 The degree of coagulation is one gauge for
doneness.
 High heat can cause protein to lose moisture
and become too firm, making the meat tough.
 Composition
 Fat
 Marbling - is fat deposited within the muscle
tissue.
 Fat cap - fat surrounds the muscle tissue.

 The fat cap may be left on a piece of meat

during cooking to keep the meat moist

 Marbling also contributes to the juiciness of
meat and makes it more tender and flavorful.
 Barding is adding surface fat where are they
lacking.
 Larding is the same as barding, is
accomplished by inserting a hollow
needle w/ fat, into a cut of meat.
 Composition
 Vitamins and minerals
 Meat is an important source of Vitamins A
and K as well as several B vitamins, including
thiamin (B1), riboflavin (B2), niacin (B3), B6,
and B12.
 Meat also adds minerals such as iron and
phosphorus to the diet.
 Carbohydrates
 Although present only in small amounts,
carbohydrates contribute to the appearance
and flavor of meat that is prepared with a dry
technique such as roasting, sautéing, or
broiling.
 The Structure of Meat

 Meat products consist of:

 Bones,
 Muscle Fibers,
 Connective tissue.
 Bones
 Bone color is an indication of an
animal’s age.
 The redder the bone, the younger the
animal. Older animals have white
bones.
 Becoming familiar with the bone
structure of an animal helps when
learning the different cuts of meat
and how to debone them.
 Beef
Skeletal
Structure
 Muscle Fibers
 Muscle fibers,or cells bundled
together,make up the meat.
 The thickness of the fibers determines
the texture or grain of the meat.
 Thick, tough fibers bound in large
bundles make up coarsely textured
meats, such as bottom round or brisket.
 Thinner, tender fibers in small bundles
form finely grained meat, such as
tenderloin.
 Connective tissue
 A web of proteins that performs several
functions:

it covers individual muscle fibers, bundles them
together,

Attaches them to bones.
 Connective tissue helps determine the texture of
meat and is tough in general.
 Some meats are higher in connective tissue than
others.
 Frequently used muscles such as those in the leg
or shoulder have more connective tissue and
thus are tougher than those in the back (or loin).
 Meat from older animals is also tougher because
as an animal ages, the connective tissue
becomes more resistant to breaking down.
 Two kinds of Connective Tissue

 Elastin and collagen differ in their ability to

break down during the cooking process.
 Elastin

hard, yellow connective tissue prevalent in older
animals.

it will not break down during cooking

must be cut away from the meat or physically
tenderized to reduce its effects.
 Collagen
 the soft, white connective tissue,
 readily breaks down into water and gelatin with
slow, moist cooking.

Collagen also responds well to tenderizing.
 INSPECTION AND GRADING
INSPECTION
 A guarantee of wholesomeness
 Indicated by a round stamp
 Required by law
GRADING
 Based on quality
 Indicated by a shield stamp and letter grade
 Not required by law
* Quality grading is based on the texture, firmness, and
color of the lean meat, the age or maturity of the animal
and the marbling.
 Purchasing Meats
Factors to be consider before purchasing meat of any
kind: •

Menu—What meats do you need for dishes on the menu?
Which m eats lend themselves to the cooking techniques that
will be used?

Price— Are the most expensive cuts necessary in dishes you
plan to prepare? What can customers afford? What are you
willing to pay for top-quality meats?

Quality—What are your general quality standards? What
standards have you developed for specific dishes? Always
purchase beef and other meats only from USDA-approved
processing plants.
 provide the product name, its IMPS/NAMP number the
grade, the fat thickness, the weight range, and the form
of delivery (chilled or frozen).
 The purpose of the specifications is to ensure clarity
and consistency in meat production and in purchasing.
 BASIC MEAT CUTS
*Meats cuts are based on 2 Factors:
 Muscle and Bone structure of the meat.
 Uses and appropriate cooking methods of various parts of the
animal.
CARCASSES: whole animal, minus entrails, head, feet and hide. (pork:
has only the head and entrails removed).
STEPS IN BREAKING DOWN CARCASSES (PRIMAL CUTS)
Forequarter and Hindquarter: (beef) – is split through the back bone
into sides. Sides are divided between the 12th and 13th ribs, into
forequarter and hindquarter.
Foresaddle and hindsaddle: (veal and lamb) – are not split into sides
but are divided between ribs 12 and 13, into foresaddle and
hindsaddle.
Pork carcasses are not divided on this way they are cut directly into
primal cuts.
BEEF
 Cattle
general term for domesticated bovine animals raised on
a farm or ranch for their meat, milk, or hides or for use
as draft animals. Cattle are categorized by sex and age.
 Calves
 young cattle of either sex.
 A male calf is known as a bull calf, and a female calf is called a heifer
calf.
 Bulls

mature, uncastrated male cattle used for breeding.
 Steers
 male cattle that have been castrated before reaching sexual maturity
 Most beef that Americans eat comes from steers.
 Stags

male cattle that have undergone castration after they have matured.
 Heifers
 calves grow into heifers and eventually become cows.
 Cows
 mature female cattle, and are usually used as a source of milk.
 USDA MEAT GRADES
Beef, Veal, Lamb

 PRIME: highest quality, highest priced, limited supply

 CHOICE: high in quality, generally tender and juicy,
abundant supply, widely used in food service as well as
retail.
 SELECT: lean meat, not as fine and tender, economical.
can be tender and flavorful if cooked carefully used in many
institutional food service operations.
 STANDARD: usually used for canners and processors.
 UTILITY and CUTTER: seldom use in fodd service
or in institution.
 Receiving Beef
 When receiving beef from a supplier, check it carefully to
make sure that it is sanitary and matches the order placed.
 Look for inspection and grade stamps on the meat or its
packaging.
 Closely examine the packaging for tears, leakage, and
foreign objects. Beef in damaged or dirty packaging risks
contamination.
 Also note the meat’s temperature, color, odor, and texture.
 Beef, like other meats, should be delivered at 41°F (5°C) or
lower.
 It should have a bright red color and no odor.
 Its texture should not be sticky or dry.
 Meat also should exhibit the fat thickness and degree of
marbling requested.
 Do not accept beef that does not meet safety standards or
specifications.
 Handling Beef Safely
 Care in receiving and storing meat not
only protects the health of customers
but also reduces waste, thus
conserving cost.
 The latter is an important consideration
in recognizing how perishable and
relatively costly meat is.
 Storing Beef
 Store beef immediately after delivery.
 Wrapping for cuts of fresh beef should be
airtight. Exposure to air will cause the meat
to turn brown.
 Use special care in handling and wrapping
ground beef, as it is highly susceptible to
contamination.
 Leave vacuum-packed beef in its packaging
until ready for use.
 To prevent cross-contamination, keep meat
away from other foods.
 Storing Beef
 Always store meat on the lowest shelf of
the refrigerator, below other foods.
 Place meat on trays so that juices do not
contaminate other foods or drip onto the
storage unit floor.
 The ideal temperature for storage of fresh
meats is 41°F (5°C) or lower.
 Use refrigerated fresh beef within two or
three days of delivery for best results.
 Use ground beef within one to two days.
 Storing Beef
 Sealed vacuum-packed meat remains fresh under
refrigeration for three to four weeks.
 Choose airtight and moisture-proof wrap for frozen
meat to guard against freezer burn.
 Keep frozen meat at 0°F to 10°F(–18°C to –12°C).
 Rotation of stock is important. Label packages with
the date stored, and use the FIFO method.
 The recommended shelf life of frozen meat is four
to six months.
 Defrost frozen meat carefully. Allow time to defrost
beef in the refrigerator. It is not recommended to
defrost frozen meat in the microwave or under
warm water, and frozen meat should never be
defrosted at room temperature.
 Spoilage Indicators

 The surface of beef will show the first

signs of spoilage.
 Beef that has started to spoil may be dull
red; green or brown meat is already
spoiled and should be discarded.
 A sour odor and slimy texture are other
signs that beef has deteriorated.
 Damaged packaging can indicate
contamination
 Aging
holding meats in controlled temperatures for an extended
period of time in order to maximize the flavor and tenderness
of the meat, due to natural tenderizing or natural enzymatic
process.
ENZYMES: are naturally present in meats. They break
down some connective tissue and other proteins as
meat ages.
Enzymes action continues in muscle tissue even after
meat is no longer green. This tenderizes the flesh
even more and develops more flavor.
RIGOR MORTIS: stiffen of animal muscles due to
chemical changes in the flesh, soon after slaughter.
 Aging
 The process by which naturally
occurring enzymes (lactic acid)
tenderize meat.
 As rigor mortis disappears, the meat
softens, or ripens, as a result of
enzymatic action. This process takes
up to several days for beef and must
occur in a controlled, refrigerated
environment so that the meat does not
spoil.
 METHODS OF AGING
Dry Aging
 process involves hanging large, unpackaged
cuts of meat in a controlled environment for six
weeks.
 Temperature, humidity, and air flow must be
carefully monitored to prevent spoilage.
 Although costly, dry aging produces extremely
flavorful meat with a highly desirable texture.
 shrinkage is a major drawback of this method,
with some cuts of meat losing as much as 20%
of their weight through loss of moisture.
 Meat aged by this method also can develop
mold, which requires trimming—a further
reduction in weight.
 METHODS OF AGING
Vacuum-packed aging
 Also known as Cryovac® aging,
 this process stores smaller cuts of meat for six
weeks in air and moisture-proof plastic vacuum
packs that prevent the development of mold
and bacteria.
 microorganisms and natural enzymes tenderize
the meat.
 This aging method does not result in weight
loss, but the meats tend to lose more weight
than do dry-aged meats during cooking.
 METHODS OF AGING
 Fast Aging
 method uses higher temperatures
to reduce the time required for
aging.
 Ultraviolet light is used to control
bacteria.
 Fabrication
 Beef and other meats are available for purchase in various
forms: carcasses; partial carcasses; and primal, subprimal,
and fabricated cuts.
 Labor, equipment, facilities, and menu uses determine the
form purchased.
 The carcass is the whole animal after slaughter, without
head, feet, hide, and entrails.
 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
portion, or hindquarter.
 A side or a quarter of beef represents a partial carcass.
 Carcasses and partial carcasses are market forms whose
use is not feasible in most foodservice operations.
 Only the largest operations are able to store and process
these forms, reducing them to the preferred primal,
subprimal, and fabricated cuts.
 Fabrication
 Primal cut is a large, primary piece
of meat, sometimes called a
wholesale cut.
 Subprimal cut is a basic cut made
from a primal cut.
 Fabricated cut is the smaller portion
taken from a subprimal cut, such as
a roast, steak, and ground.
Fabrication
Fabrication
PRIMAL CUTS
Primal Cuts
FABRICATED CUTS
 Beef Forequarter
 Primal cuts make up a forequarter of
beef:
 chuck,


primal rib,

brisket,

short plate,

foreshank

A by-product of the forequarter is

the foreshank.
 Chuck

 chuck comes from the animal’s shoulder.

 includes part of the back bone and the first five rib bones as
well as portions of arm bones and blade bones.
 chuck makes up nearly 30% of the weight of the beef
carcass.
 A fairly large proportion of the chuck is connective tissue
 Chuck has a great deal of flavor when prepared properly.
 A moist technique or a combination method such as
stewing or braising is appropriate for this cut.
 Primal chuck yields various fabricated cuts: shoulder clod,
chuck eye roll, chuck tender, triangle, chuck short ribs,
cubed or tenderized steaks, stew meat, and ground chuck.
 Primal Rib
 This primal cut comprises about 10% of the carcass weight.
 It includes ribs 6 through 12 and some of the back bone.
 it is not well-exercised muscle, it is tender, owing its rich
flavor to extensive marbling.
 Primal rib cuts benefit from dry cooking methods such as
roasting, broiling, and grilling.
 Moist heat is the preferred method for short ribs.
 Fabricated cuts taken from the primal rib include rib roast,
boneless rib eye, short ribs, and rib eye steaks.
 Rib roast, better known as prime rib, is an extremely popular
meat dish.
 Brisket

 Located below the chuck, the brisket constitutes

a single primal cut.
 This cut consists of the breast (brisket) of the
animal, including the rib bones and cartilage, and
the breast bone.
 A combination technique such as braising is an
excellent choice for beef brisket, which is very
tough.
 Curing, another method of preparation for
brisket, is the method used to produce corned
beef.
 Fabricated cuts from this primal cut include
boneless brisket and ground meat.
 Short Plate

 Short plate is the cut below primal rib on a side

of beef.
 It contains rib bones and cartilage and the tip of
the breast bone.
 Fabricated cuts from the short plate include
ground beef, skirt steak, and short ribs.
 Moist cooking is appropriate for short ribs, which
are quite meaty but also contain a large amount
of connective tissue.
 Marination and grilling are excellent methods for
skirt steak, which is sliced for fajitas.
 Foreshank

 foreshank is considered a by-product of the

beef forequarter and may be attached to the
chuck when purchased.
 The rich flavor of the foreshank and its
abundant collagen, which turns to gelatin with
moist heat,make it a choice ingredient in
stocks and soups.
 Fabricated cuts include stew meat and ground
beef.
 Beef Hindquarter

 A beef hindquarter also yields four

primal cuts:

short loin,
 sirloin,


round,
 flank.
 Short Loin
 The short loin is the first primal cut of the
hindquarter, forming the front portion of the
beef loin. It includes one rib and part of the
back bone.
 The yield of this primal cut is substantial and
represents the most palatable and popular, as
well as the most expensive, cuts of beef.
 Among these is the tenderloin, the most tender
piece of beef.
 Fabricated cuts from the short loin include club
steaks, T-bone steaks, porterhouse steaks, strip
loin, strip loin steaks, and short tenderloin.
 These cuts are best cooked using dry methods.
 Sirloin
 Located next to the short loin, the sirloin
contains a portion of both the back bone and
the hip bone.
 The subprimal and fabricated cuts taken from
the sirloin have good flavor and are quite
tender, though not as tender as the short loin
cuts.
 Fabricated cuts from the sirloin include top
sirloin roasts and steaks and top and bottom
sirloin butt roasts and steaks.
 The dry techniques of broiling, roasting, and
grilling are best for these cuts.
 Round
 The round is the hind leg of the animal,
including the round, aitch, shank, and tail bones.
 It is an extremely large cut, constituting
approximately 24% of the carcass weight.
 Very flavorful and fairly tender, the round yields
various subprimal and fabricated cuts, including
top round, bottom round (eye of round and
outside round), knuckle, heel, and shank.
 Dry cooking such as roasting is appropriate for
top round, which is relatively tender.
 The tougher bottom round benefits from
combination cooking such as stewing or
braising.
 Flank
 Beneath the loin and behind the short
plate is the flank.
 The flank contains a good amount of
fat and connective tissue, which makes
it tough.
 The flank yields flank steak.
 Moist cooking techniques are best for
flank cuts except when flank steak is
prepared as London broil and cut thinly
across the grain.
 VARIETY OF MEATS
 VARIETY MEATS- also called offals,
includes various organs, glands, and other
meats that don’t form a part of a dressed
carcass of the animals.
 Glandular meats – liver, kidneys,
sweetbreads, brains.
 Muscle meats – heart, tripe tongue,
oxtails.
 GLANDULAR MEATS
 Liver – calf or veal liver is the most prized. Because it is tender and
delicate in flavor.
Pale, pinkish color.
Served – sauteed, fried, broiled.
beef liver is darker in color, tougher, and has a strong flavor than veal
liver.
Served – pan fried, broiled, braised.
 Kidney – veal and lamb kidneys are most popular in elegant restaurants.
Served – sauteed, broiled.
Beef kidneys – stronger flavor tougher, and darker color. Served –
braised
 Sweetbreads – thymus glands of calves or young animals, considered
delicacy and expensive. Very mild in flavor, and delicate in texture.
Served – braised, breaded and fried or sauteed in butter.
 Brains – not popular item but very delicate in flavor and texture. Very
perishable and cooked as soon as possible.
Served - pan fried in brown butter, breaded and fried serve with tomato
sauce.
 Muscular Meats
Heart – usually from veal or beef, very tough
and lean. It can be braised or simmer, or
ground and added to other chopped meats
for casserole dishes.
Beef tongue – very tough, but softens in moist
heat. Can be served cold, smoked, braised or
cured.
Oxtails – very flavorful and a rich gelatin
content. It can be served in soups or braised.
Tripe – muscular stomach lining, of beef, lamb,
and pork. Honeycomb tripe is the most
popular.
It can be served in soups or braised.
 Fabrication
 Meats can be purchased in numerous ways.
 This decision depends on a variety of factors;

butchering skills
 available storage space


use of meat, bones, and trimmings on the
menu
 and cost per portion, including labor.

 Primal cuts can be fabricated into smaller cuts

such as chops, roasts, steaks, stew beef ,and
ground beef.
PORK
 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 Pork
 Check pork upon receiving to ensure that it is clean and
meets specifications.
 Verify that inspection has taken place. Examine the
packaging to make sure that it is intact. Torn or
otherwise damaged packaging can be a sign of
contamination. Leakage is another danger sign.
 Check the meat’s temperature, color, odor, and texture.
At delivery, the temperature of pork, like that of other
meats, should be 41°F (5°C) or lower.
 The meat should have a light pink to reddish color, and
the fat should appear white. There should be no
perceptible odor.
 Meat texture should be firm, neither dry nor slick. Reject
pork that fails to meet these quality and safety
standards or specifications.
 Storing Pork
 Store pork immediately upon delivery, holding
fresh meat at 41°F (5°C) or lower and frozen meat at
a temperature that will keep it frozen, usually
between 0°F–10°F (-18°C–-12°C). Use airtight
wrapping for both fresh and frozen pork.
 Packaging for frozen pork should also be moisture-
proof to prevent freezer burn.
 Store raw pork away from other foods, in trays and
on the bottom shelves of the storage unit to avoid
cross-contamination from drippings.
 Use fresh pork sausage within one to two days of
receiving and fresh pork roasts and chops within
two to five days.
 Frozen pork has a shelf life of three months. Thaw
frozen pork in the refrigerator at 41°F (5°C) or lower
 Spoilage Indicators
 Spoiled pork may have a dark
color, appearing brown, green, or
purple or displaying black, green,
or white spots. The fat may be
sticky or slimy, and the pork may
have a sour odor.
 Damaged packaging may point to
spoilage. Discard spoiled pork
immediately.
 Foodborne Illness Associated
with Pork
 Improperly handled or prepared pork can transmit various
bacterial, viral, and parasitic illnesses.
 Bacteria in pork can cause salmonellosis, listeriosis,
enteritis, and gastroenteritis. As a result of poor hygiene
of workers or lack of refrigeration, ham can become the
prime breeding ground for staphylococcal food poisoning
(enterotoxicosis), another illness caused by bacteria.
 Pork is also frequently the source of the bacteria
responsible for yersiniosis.
 Poor personal hygiene can contaminate cold cuts
containing pork and cause the virus hepatitis A.
 Undercooked pork, including pork sausage, can harbor
the parasite roundworm, the ingestion of which causes an
infection called trichinosis. Also linked with undercooked
pork is toxoplasmosis, an illness caused by protozoan
parasites.
 Processing Pork
 Although fresh pork is popular, it actually
accounts for only a small amount of the
pork consumed in the United States.
 Processed pork products are more
common. About 70% of a pork carcass
undergoes some kind of processing.
 Processing is the act of changing food by
artificial means.
 Curing and smoking are common
processing methods for pork, producing
bacon, ham, and other food items.
 Curing
 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:
 Dry Curing
 Pickle Curing
 Injection Curing
 Sugar Curing
 METHODS OF CURING
 Dry curing, involves rubbing
seasonings such as salt on the pork,
covering the meat’s entire surface, and
storing the meat under refrigeration
until it absorbs the seasonings.
 Pickle curing, involves submerging
pork in brine - a mixture of water, salt,
and other seasonings until the mix
completely penetrates the meat.
 METHODS OF CURING
 Injection curing In this method brine is
injected directly into the pork to
distribute
 it quickly and evenly.
 Sugar curing Sugar curing involves
covering pork with brine sweetened
with brown sugar
 or molasses.
 Smoking
Smoking,
Smoking 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.
 Irradiation
 Because microorganisms that cause illness often
remain on meat during processing, changes have
been made in the methods of processing meat.
 The FDA has approved the use of irradiation to
eliminate potentially harmful microorganisms in
pork.
 Irradiation exposes pork to moderate levels of
radiation, destroying the cells that can cause
spoilage.
 Radiation does not cook pork, nor does it have an
adverse effect on its appearance, taste, or nutritional
value.
 As effective as it is in enhancing food safety,
irradiation is not, however, a substitute for proper
handling and storage of meat.
 Skeletal
Structure
of a Pig
PORK PRIMAL CUTS
 Primal Cuts of Pork

Boston butt
Picnic shoulder
Loin
Belly
Ham.
Loin
 Pork shoulder
Boston butt

 Boston Butt Just above the shoulder is

the square cut known as the Boston butt.
 This primal cut is high in fat and contains
only a small piece of the blade bone.
 Boston butt is served smoked and boned
as a cottage ham and used in sausages,
ground pork, and cold cuts.
 Pork Picnic
shoulder
 picnic shoulder, also known as the picnic ham, forms the lower
part of the foreleg.
 It contains the arm and shank bones and makes up about 20% of
the carcass weight.
 As a fairly frequently exercised muscle, the picnic shoulder is
one of the toughest cuts of pork and is suited to various cooking
methods.
 The high fat content of shoulder makes it excellent for roasting.
Fabrication and further processing produce fresh and smoked
picnic hams from this primal cut.
 Boned and cut into smaller pieces, shoulder meat also benefits
from sautéing, braising, or stewing.
 The foreshank, or shoulder hock, adds rich flavor to soups and
stews when simmered or braised.
 Loin
 Loin includes the entire rib section as well as
the loin and part
 of the sirloin.
 Containing all the ribs, most of the backbone,
and parts of the hipbone and blade bone, the
loin makes up about 20% of the carcass weight.
 Many popular fabricated cuts come from the
loin, including loin roasts, loin chops, backribs,
and the most tender cut of all, pork tenderloin.
 Loin cuts lend themselves to a variety of
cooking techniques.
 Dry cooking methods, such as roasting and
sautéing, are ideal for pork loin.
 LOIN

Loin chops are extremely popular, the best

being the center-cut chops.
Loin chops are also sometimes cured and
smoked.
 LOIN

Tenderloin is often served grilled

or roasted, or it is cut into
medallions for sautéing.
 LOIN

Pork loin Canadian bacon

Boneless pork loin is smoked to make

Canadian bacon.
 LOIN

Barbecuing is the preferred technique

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.
 BELLY

Pork spareribs

Bacon slab Pork spareribs St. Louis

 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.
 Ham
 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.
Ham

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 and
Boning a Pork Loin

Using a boning knife, cut Cut downward along the

along the hip bone and backbone
backbone to loosen the to free the tenderloin.
tenderloin.
 Trimming and
Boning a Pork Loin

Remove the tenderloin. Starting at the chuck end of the

tenderloin, separate the meat
from the ribs, cutting as close
to the bones as possible.
 Trimming and
Boning a Pork Loin

Cut under the muscle to Continue cutting along

release it from the feather the loin, removing the
bones. meat from the backbone.
 Trimming and
Boning a Pork Loin

Cut along the hip bone to A fully boned tenderloin

release the sirloin end. should look like the one
shown here.
LAMB
 LAMB
 A lamb is a young animal belonging to the
genus Ovis, which includes both
domesticated and wild sheep.
 There are several terms for the meat of ovine
animals. Each indicates a specific level of
muscle and bone development.
 Lamb is meat from sheep under one year of
age.
 Mutton is meat from mature sheep. Sheep
reach maturity at one year.
 Yearling is a sheep between 12 and 20
months old. It produces yearling mutton.
 Types of Lamb
 Age at the time of slaughter and period of
production determine various types of lamb.
 Baby lamb refers to meat from lamb sent to
market before weaning, usually between 6 and
10 weeks old. Another term for baby lamb is
hothouse lamb.
 Genuine lamb is meat from a sheep less than
one year old.
 Spring lamb is 3 to 5 months old and is
produced between March and October. Spring
lamb is milk-fed.
 Quality Characteristics,
Inspection, and Grading
 Lamb is tender but has a firm, fine texture. Its color ranges
from light to darker, and it should exhibit good marbling.
 Like beef, lamb can be aged for additional tenderizing. Aging
also helps develop the flavor of lamb.
 The USDA/FSIS requires inspection of lamb, as for other
meats.
 USDA quality grades for lamb are :
 Prime, Choice, Good, Utility, and Cull.
 With more marbling and external fat than the other grades,
Prime lamb is more tender and flavorful.
 Ground or processed lamb usually carries a USDA Utility or
Cull grade.
 Yield grades for lamb range from Yield Grade 1 to Yield
Grade 5.
 Like beef, lamb may receive only a quality grade, only a yield
grade, or both.
 Handling Lamb

 Although foodservice establishments

rely on USDA inspection standards
as a guarantee of lamb’s fitness for
consumption after slaughter, it is
important to observe quality and
safety standards for meat purchased
and handled.
 Receiving Lamb
 On receiving, inspect lamb carefully to make sure it
is safe and to the quality specified.
 Verify that the meat has passed government
inspection.
 Packaging should be intact, without tears or other
damage that could cause contamination.
 Check the meat’s temperature, color, odor, and
 texture. Lamb, like other meats, should be 41°F
(5°C) or lower at delivery.
 The meat should have a light red color, and the fat
should be white.
 There should not be an unpleasant odor.
 The meat should not feel slimy or dry but should
have a firm texture.
 Storing Lamb
 Follow the usual meat storage guidelines, but be aware that
fresh lamb spoils quickly even when kept chilled. Immediately
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)
or lower.
 Use airtight wrapping for fresh lamb and both airtight and
moisture-proof packaging for frozen lamb to prevent freezer
burn.
 Always store raw lamb apart from other foods, using trays
and the bottom shelves of storage units to prevent cross-
contamination.
 Use fresh lamb within three to five days, unless purchased in
vacuum packaging, which allows lamb to be stored for longer
periods of time.
 Keep frozen lamb no longer than six to nine months for best
quality.
 Thaw frozen lamb in the refrigerator at 41°F (5°C) or lower.
 Spoilage Indicators
 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
structure
of lamb
 FABRICATION
lamb carcass is
divided between the
ribs into the foresaddle
and the hindsaddle.
Foresaddle yields
three primal cuts,
Hindsaddle produces
two.
Each primal cut
contains both halves,
or sides, of the
arcass.
 The End!

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