An Overview Of Meat Cuts In The Food Service Industry

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how. Although the composition of meat and poultry doesn't change, the cutting and terminology for both food service and retail continues to evolve. Input from different.


The diagram below illustrates the relative weights of different cuts based on Please note the chicken cuts below are in some cases shown in. Poultry Cuts. Poultry refers to the edible flesh, with adhering bones, of any bird that is commonly used as food. Types of poultry include chickens, ducks, geese.


Meat was originally processed to preserve it, but since the various Traditional methods that have been used for thousands of years involve drying in wind and. There is a concept of inevitable association between processing and preservation of meat. This is because some processing method result in products which.


Follow our step-by-step guide to cutting, cubing and shredding meat properly to make your recipe a success. Most cuts of meat are thinly bias-sliced before stir-frying. Hold a cleaver or chef's knife at a degree angle to the meat and thinly slice it across the grain. We've designed our Argentine grills to give you perfectly cooked cuts of meat. What you do with that meat after it leaves the grill is up to you.


The front quarter of the bird contains the breast and wing meats, while the hindquarter contains the legs. It is common to further break the poultry into segments. See a diagram of the anatomy of a chicken as well as detailed descriptions and examples Meat adjacent to the ilium (oyster meat) may or may not be present.


It is essential that all meat-processing operations, whether slaughtering, cutting or further processing, be carried out in a clean area and, as much as possible. Within each animal carcasses and associated with the different muscles there are variations in tenderness that dictate how different cuts of meat should be.