1. food and drink
2. food and grocery retailers
3. butchers

CHAPTER 10
(UNDERSTANDING MEATS & GAME)
MEAT CUTTING
Gilbert Noussitou 2010
12-1
Breeds of Cattle
• Angus, Highland, Afrikaner, Indu-Brazilian, Ankole,
Limousin, Balancer, Maine-Anjou, Beefalo, Marchigiana,
Beefmaster, Miniature, Belgian Blue, Murray Grey, Belted
Galloway, Nelore, Blonde d'Aquitaine, Normande,
Braford, Pinzgauer, Brahman, Polled-Hereford, Brangus,
Red Angus, Braunvieh, Red Brangus, British White, Red
Poll, Bue Lingo, Romagnola, Canadienne, Salers,
Charolais, Santa Gertrudis, Chiangus, Senepol, Chianina,
Shorthorn, Commercial, Simbrah, Corriente, Simmental,
Devon, South Devon, Dexter, Tarentaise, Droughtmaster,
Texas Longhorn, Galloway, Tuli, Gelbvieh, Wagyu
(Kobe Beef), Gyr, Watusi, Hereford, Zebu, Hybridmaster
Gilbert Noussitou 2010
12-2
Composition of Protein in Meat
Oxygen carrying
& storing proteins
Muscle fiber
(filaments)
Connective
tissues
(water soluble)
• hemoglobins
• myoglobins etc.
• albuminoids
(30%)
Gilbert Noussitou 2010
Fibrils

myosin + actin
(50%)
• elastins
• reticulins
• collagens
(20%)
12-3
Muscle Composition
• Muscle tissue:
– Approx. 72% water, 20% protein, 7% fat, 1%
minerals
• Marbling:
– inter & intra-muscular fat
– Marbling adds tenderness & flavour to meat
• Connective tissue
– Collagens
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12-4
Muscle Tissue
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12-5
Crosscut of Muscle Fibers
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12-6
Inspection of Meats
• All meat produced for public consumption
in Canada is subject to health inspection
under C.F.I.A. supervision
• Inspections ensure strict sanitary guidelines
• Inspections guarantee products are
wholesome & fit for human consumption
Gilbert Noussitou 2010
12-7
Grading of Meats
•
•
Grading is a voluntary system
Two parts to the grading system:
– Quality grades:
•
•
Muscle
Marbling
– Yield assessments: ratio of edible meat to bone & fat
•
Branding Programs: (product is not graded)
– Some purveyors & retailers have developed their own
labeling system to provide quality assurance information
Gilbert Noussitou 2010
12-8
Grading of Meats (cont’d)
• Quality Grading takes into account 5 factors:
1)
2)
3)
4)
5)
Animal’s age (bone ossification)
Colour of the meat
Conformation of the muscling
Fat colour
Sex of the animal
Gilbert Noussitou 2010
12-9
Grading of Meats: Beef
• Beef
–
–
–
–
Canada Prime
AAA, AA and A
B1, B2, B3, B4
D and E
Grade & Yield Stamps
Note: Approximately 82% of beef
production in Canada is grade A or higher
Gilbert Noussitou 2010
12-10
Grading of Meats: Veal
• Veal:
– Based on muscle formation, flesh colour & fat
deposits
– A1, A2, A3 and A4
– B1, B2, B3 and B4
– C1 and C2
• Milk-fed or grain-fed is not taken in
consideration in the grading
• Minimum weight is 80 kg (176 lbs)
Gilbert Noussitou 2010
12-11
Grading of Meats: Pork
• Pork is graded only for trading and export
purposes
• Producers are paid according to the fat to
lean ratio
• Lean to fat ratio must be between 54.7%
and 63.4%
• Of the 12 grades, Canada Yield Class is the
most desirable
Gilbert Noussitou 2010
12-12
Grading of Meats: Sheep
• Grading is done for the producer, most lamb is
sold ungraded
• Most sheep marketed as spring lamb or
genuine spring lamb
• Spring lamb is 5 to 12 months old and weights
13.5 to 29.5 kg (30 to 65 lbs)
• The fat will be white and the flesh dark pink
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12-13
Aging Meats
• When animals are slaughtered, their muscles are
soft and flabby.
• Within 6-24 hours, rigor mortis sets in, causing
the muscles to contract and stiffen.
• Rigor mortis dissipates in 48-72 hours while
under refrigeration.
• All meats are allowed to age or rest long enough
for rigor mortis to dissipate.
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12-14
Aging Meats
• Natural enzymes break down the fibrous, connective
tissue in the muscle, tenderizing it
• Most of the tenderizing activity occurs in the first 10 to
14 days.
• Because refrigerated storage is expensive, only the high
priced loin and rib cuts are aged (wet or dry)
• In today’s modern processing plants, carcasses are
broken down and vacuum-sealed in plastic bags within
48 to 72 hours.
• Much of this beef will show up in a grocery store meat
case within 2 to 4 days after harvest.
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12-15
Aging Methods
Dry Aging
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Wet Aging
12-16
Aging Meats
Dry Aging
• Done by hanging the meat for 10 to 28 days in
temperature & humidity controlled rooms
• Two things happen:
– Moisture evaporates creating a greater concentration of
‘beefy’ flavor & taste.
– Natural enzymes break down the fibrous, connective
tissue in the muscle, tenderizing it.
• Increased aging adds to the shrinkage and trim loss
due to the drying and surface mold
• with the advent of vacuum packaging along with
increased efficiencies in beef processing and
transportation, dry aging is not very common.
Gilbert Noussitou 2010
12-17
Aging Meats
Wet Aging
• Meat can be "wet aged" in a vacuumsealed plastic bag
• Cryovac® is a registered trade mark
• It improves tenderness but the meat will
not have the characteristic “dry aged”
flavor.
Gilbert Noussitou 2010
12-18
“Kuroge Wagyu" (Kobe Beef)
Gilbert Noussitou 2010
12-19
What is Kobe Beef?
• Considered the most exclusive beef in the world.
• Technically speaking, there's no such thing as `Kobe
beef`, it is merely the shipping point for beef from
elsewhere in Japan.
• "Kobe beef" comes from the ancient province of Tajima,
now named Hyogo Prefecture, of which Kobe is the
capital.
• Real connoisseurs, still refer to it as Tajima beef. This
beef comes from an ancient stock of cattle called
"kuroge Wagyu" (black haired Japanese cattle).
Cont’d….
Gilbert Noussitou 2010
12-20
What is Kobe Beef? Cont’d
• Today, ‘Kobe beef’ is raised on only 262 small farms,
most of which pasture fewer than five cows, and the
largest of which run only 10 to 15 animals.
• Each animal is pampered like a spoiled child. Their diets
are strictly controlled and during the final fattening
process, cattle are fed hefty quantities of sake and beer
mash.
• Each animal gets a daily massage. The theory is that
mellow, relaxed cows make better beef.
Gilbert Noussitou 2010
12-21
“Kuroge Wagyu" (Kobe Beef)
Is it true that Kobe beef in Japan are fed on beer
and massaged to make them tender?
• Both things take place, but not for the reasons we've been
led to believe.
• Beer is fed to the cattle during summer months when the
interaction of fat cover, temperature and humidity
depresses feed intake.
• Beer seems to stimulate their appetite. It's merely part of
the overall management program designed to keep the
cattle on feed in the heat of the summer.
• The massaging is done to relieve stress and muscle
stiffness. It's believed that the eating quality of the meat is
affected positively by keeping the cattle calm and content.
Gilbert Noussitou 2010
12-22
“Kuroge Wagyu" (Kobe Beef)
Why do they brush the cattle with sake?
• Brushing cattle with sake is another practice which creates
great interest. Some producers in Japan believe that
haircoat and softness of skin are related to meat quality. It's
believed brushing the haircoat with sake improves the
appearance and softness of the animal and is therefore of
economic importance.
Gilbert Noussitou 2010
12-23
Purchasing and Storing Meats
Purchasing Meats
• Several factors determine the cuts of
meat your food service operation
should be using
– Menu
– Menu price
– Quality
Gilbert Noussitou 2010
12-24
Purchasing and Storing Meats
Purchasing Meats cont’d
• Once you have determined your needs, consider:
– Employee skills:
• Do you have a person who can efficiently break down meats into
needed cuts?
– The menu:
• Can you use the bones, meat and trimmings in something else?
– Storage:
• Do you have ample refrigeration and/or freezer space?
– Cost:
• Consider labour costs and trim usage; in-house fabrication requires
lots of labour, ready-to-use cuts may be more economical?
Gilbert Noussitou 2010
12-25
Purchasing and Storing Meats
Storing Meats
• Meat products are highly perishable and
potentially hazardous foods
• Temperature control is essential
• Fresh meats:
– store at -1°C to +2°C (30-35° F)
• Frozen meats:
– store at minimum -18°C (0°F) or colder.
– Optimum freezer storage is -45°C (-50°F)
Gilbert Noussitou 2010
12-26
Preparation
• Preparing Meats
– Marinating: wet and dry
– Barding
– Larding
Gilbert Noussitou 2010
12-27
Cutting Meat
Beef
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12-28
Beef Primals
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12-29
Front Quarter
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12-30
Front Quarter
Cross-cut Shank
Stew
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Short Ribs
Brisket
12-31
Prime Rib
Rib Steaks
Prime Rib Roast
Rib Eye Steak
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12-32
Hind Quarter
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12-33
Short Loin Steaks
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Other Steaks
Steak Tartare
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Filet Mignon
12-35
Other Steaks
Skirt Steak
Flank Steak
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Hanger Steak
(Onglet)
12-36
Applying Various Cooking Methods
• Dry heat cooking methods
– Most appropriate for tender meats
– Broiling, grilling, roasting, sautéing, pan-frying
• Moist heat cooking methods
– Recommended for less tender meats
– Simmering, braising, stewing
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12-37
Pork Side
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12-38
Lamb Primals
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12-39
Veal Primals
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12-40
ORGAN MEATS
Variety Meats or Offals
Gilbert Noussitou 2010
12-41
Organ Meats
•
•
•
•
•
Also known as Variety Meats or Offals
Edible parts of an animal not included in the regular cuts
Regarded as delicacies in many parts of the world
Some enjoy a growing popularity in North America
Many are rich in minerals and other essential nutrients
Gilbert Noussitou 2010
12-42
Organ Meats
• Separated into 2 groups:
– Glandular:
• Liver, Kidneys, Sweetbreads, Brains
– Muscular:
• Heart, Tongue, Tripe, Oxtail
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Organ Meats
Glandular
• Liver:
– Available from beef, veal/calf, pork & lamb
– Beef liver is quite large with a stronger flavour
– Veal liver is the most tender; with a relatively mild flavour,
making it the most palatable
– Pork liver has a rather pronounced flavour; it is mostly
used in pâtés & sausages
– Lamb liver is popular in Europe; it is tender & mild in
flavour
– Liver should be skinned & deveined, soaked in milk
(optional) & sautéed or pan-fried. Do not over-cook!
Gilbert Noussitou 2010
12-44
Organ Meats
Glandular
• Kidneys:
– Veal & lamb kidneys are the most in demand
– Veal & Lamb kidneys are mild & tender, most often
sautéed or broiled
– Beef kidneys are larger, tougher and stronger in
flavour; they are most often braised
– Pork kidneys are also tender and relatively mild but
most often used in pâtés & sausages
– Kidneys should be skinned, deveined & soaked in cold
water added with a little salt
Gilbert Noussitou 2010
12-45
Organ Meats
Glandular
• Sweetbreads:
– 2 glands from veal & lamb are used:
• the thymus gland (neck sweetbread)
• the pancreas (heart sweetbread)
– Beef sweetbreads are not palatable; the gland becomes
tougher and dry as the animal grows older
– Lamb sweetbreads are excellent but very small and not
often seen on menus.
– Sweetbreads should be cleaned, soaked, blanched, trimmed
& pressed
– Naturally tender, they are usually sautéed or braised
Gilbert Noussitou 2010
12-46
Organ Meats
Glandular
• Brains:
–
–
–
–
Inexpensive but not readily available; very perishable
Veal and lamb brains are most commonly used
Brains are very rich; mostly made of fatty tissue
Should be soaked in cold water & cleaned of outer
membrane
– they are first poached in a white court-bouillon
– Can be served poached, sliced, sautéed, pan-fried or
deep-fried
Gilbert Noussitou 2010
12-47
Organ Meats
Muscular
• Heart:
– Available from beef, veal, pork & lamb; generally tough,
especially from larger animals
– Should be trimmed of connective tissues & arteries; can
be soaked in cold water to remove excess blood
– Usually braised (or stewed) to tenderize
Gilbert Noussitou 2010
12-48
Organ Meats
Muscular
• Tongue :
– Available from beef, veal, pork & lamb; generally tough,
especially from larger animals
– Should be trimmed of connective tissues & arteries; can
be soaked in cold water to remove excess blood
– Fresh, it is usually simmered or braised to tenderize
– A popular sandwich item when cured (pickled/corned) or
smoked
Gilbert Noussitou 2010
12-49
Organ Meats
Muscular
• Tripe:
– Tripe is the muscular lining of the stomach of beef:
• plain (blanket); from the first stomach
• honeycomb; from the second stomach
• bible or book; from the third stomach
– Tripe is usually bleached (or scalded), but it can be
found ‘cleaned’ or ‘green’
– Available fresh or pickled
– Usually braised (or stewed) until tender
Gilbert Noussitou 2010
12-50
Organ Meats
Muscular
• Oxtail:
–
–
–
–
The skinned tail of steer or heifer
Should be cleaned and blanched
Cooked by simmering, braising or stewed until tender
Contains a large amount of collagens which gives lots of
body (gelatine) to the cooking liquids
Gilbert Noussitou 2010
12-51