Meat Preparation Techniques

• Boning - removing the bones
• Cutting - requires skill as well as an efficient knife. Also beneficial in cooking as the meat cuts are tenderized at the same time.
• trimming - removing the extra fat, bones, and connective tissues
• Weighing and Portioning - is done upon receiving the delivered meat. Also done before the meat is cooked, that is, it is cut into serving portions.
• Larding - is the insertion of strips of fats in loin meat.
• Tenderizing - involves the easy penetration of meat by using the teeth.
• Stuffing and tying - involve putting fillings into slabs of meat
• Skewering - a technique used in meat barbecues and kebabs.
• mechanical - means like grinding, slicing into slabs, cutting into small piece.