MEAT PROCESSING

• Meat is a generic term used to describe the flesh of animals. It is made up of muscles

  which are primarily composed of water, protein and fat.
• Too much moisture loss will lead to shrinkage,

  dry meat, weight loss and loss of profit.
• there is 75% of water in meat
• protein makes up the solid material in meat. There is 20% protein in meat
• Most meats have an average of 5% fat but beef can have up

  to 30% fat.
• fat protects meat from moisture loss during

  cooking.
• Carbohydrates help achieve the desirable flavor

  and appearance of meat.
• 1% carbohydrates
• Muscle Fibers are the long thin fibers bundled together that make up muscles.
• Fine-grained meat, like tenderloin steak, come from animal parts with small fibers

  bound in small bundles.
• Course grained meat, like brisket or bottom round, come from animal parts with

  large fibers.
• Connective Tissue bind muscle fibers together, meats with high connective tissue

  come from:

  -muscles that are frequently used like legs.

  -older animals.
• Carcass – Animal after slaughter without skin.
• Sirloin- Rib loin of beef with bone removed.
• Steak- Single portion of boneless meat, sometimes on the bone.
• Marbling- the white flecks of intramuscular fat in meat, most notably red meat.
• Brisket- a cut of beef that comes from the lower breast or pectoral muscles of a cow.
• Muscle Fibers- are the long thin fibers bundled together that make up muscles
• Fresh Meat- This is meat immediately after

  slaughter, without undergoing chilling or

  freezing
• Chilled Meat- is meat that has been cooled

  to a temperature just above freezing (1-3֯)

  within 24 hours after slaughter.
• Frozen Meat- are meat cuts frozen to an

  eternal temperature of 20֯c (-40֯c)
• Cured Meat- are meat products that have

  been treated with a curing agent solution

  like salt, sodium nitrate (salitre), sugar and

  spices
• Canned Meat- are cooked meat products

  and only requires to be reheated.
• Dried Meats- dehydrated meats.
• Beef is the meat of domesticated mature cattle usually over 12 months of

  age. It is usually bright, cheery red in color with creamy white fat.
• Cattle is the

  collective name for all domesticated oxen.
• Chuck comes from the cow’s shoulder.
• The types of portion cuts you can find for chuck are ground chuck (hamburgers),

  chuck short ribs, shoulder tender medallions, chuck pot roast, shoulder steak, flat-

  iron steak and stew meat.
• the rib primal cut refers to meat cut from the cow’s ribs and

  backbone.
• Of the 13 pairs of ribs on a cow, only the last six are classified in this

  section
• Rib cuts tend to be a little

  pricier than most and are often better slow-cooked than grilled.
• The types of portion cuts you can find for ribs are beef short ribs, ribeye steak,

  cowboy steak, ribeye roast, ribeye filet and back ribs.
• Short loin


  Similar to sirloin cuts, but closer to the center of the cow and more tender than sirloin cuts
• Short loin


  • Dries out very fast so it's typically best grilled or fried
• Round cut


  An inexpensive, lean cut located near the cow's hind legs, typically a tough cut of beef
• Round primal region


  • Leanness requires thorough research on preparation and cooking methods
  • Sometimes calls for high heat cooking (like top, bottom and eye round portion cuts)
  • Sometimes calls for slow-cooking (like rump and eye roast)
• Flank cut


  The flank primal cut is located just below the loin
• Flank cut


  • Has no bones
  • Flavorful despite its toughness
• In the past, the flank cut was typically the least expensive cut one could find in a store
• As the recent demand for lean meat increased

  The demand for flank steak increased, driving its popularity and price up