FOOD PRODUCTION Sem 2 Unit 2 (CLASSIFICATIONS OF MEAT)

CLASSIFICATIONS OF MEAT:

                    To a layman, words as such ,mutton, lamb, heifer, veal, etc. would seem like something to do with meats ,but they would not know what exactly each one would mean. these names of the meats are given to the specific meat that comes from a specific animal .The term beef for instance, refers to the meat from cattle which re over 9 month old; all the other cattle which arrange between 3 to 9 months are classified as calf and the meat from cattle between 1 month & 3 months would be known as veal .Meat is broadly classified into following three types.

·         BOVINES: Ox, cow, buffalo, bison, etc.

·         OVINES: sheep, lamb, goat, deer, etc.

·         SWINES: pigs, wild boar, etc.

All animals in these categories differ from each other in size and shape hence, even taste different each other

LAMB	BEEF	PORK	POULTRY	GAME
Meat from sheep under 12  months of age	Meat from cow. Meat from young calf is called veal.	Meat from pigs.	Meat from chicken and some other farm raised birds such as ducks, turkey, etc.	Furred wild animals such as deer, rabbits, mountain goats, antilopes, etc. Birds such as quails, wild ducks, pheasants, wild turkey, partridges, etc.

CUTS OF CHUCK OF BEEF:

CUTS	DESCRIPTION
1-Sticking end or neck piece	This part of the beef is the neck part emerging from the shoulder.
2-Chuck	This is taken from the back of the neck which is the centre between the shoulder of the cow.
3-Blade	This cut is from the shoulder of the cow.

CUTS OF RIBS OF BEEF:

CUT	DESCRIPTION
4-Back rib	The entire rib rack is divided into fore rib and the back rib. The back rib is the piece attached to the shoulder.
5-Forerib	From back of the fore rib. Sometimes the bones are cut off to make a square joint which is often used as a roast.

CUTS OF LOIN OF THE BEEF:

CUTS	DESCRIPTION
6-Loin	The loin is the most prime cut of the animal. This is divided between loin and sirloin. Some of the famous steaks from loin of the animal which is mentioned below as 9, 10 &11.
7-Sirloin	This is the side towards the rump of the animal.
8-Tenderloin	This is the tenderest muscle available under the loin. Two tenderloins can be obtained from one animal and hence it is very expensive.
Rib eye steak	The steak cut from the loin near the rib cage.
T-bone steak	This is the centre part of loin.
Porterhouse steak	This is the end of the loin touching the sirloin.

CUTS OF RUM OF THE BEEF:

CUTS	DESCRIPTION
9-Rump	Rump or the round is the backside of an animal where the legs begin.
Topside	The part on the top part of the thigh of the cow.
Silverside	The lower part of the thigh.

CUTS OF SHANK OF THE BEEF:

CUTS	DESCRIPTION
10-Hind shank	The back legs of the beef below the knee.
17-Fore shank	The forelegs of the beef.

CUTS OF FLANK OF BEEF: 

CUTS	DESCRIPTION
11-Skirt	This is the thin layer of fibrous muscles interlaced with fat that forms the wall around the stomach area.
12-Flank	It is part of the skirt.

                     

CUTS OF PLATE OF BEEF:

CUTS	DESCRIPTION
13-Short plate	This is the middle rib of the rib cage.
Spare rib	The pair of ribs around the food pipe.
14-Brisket	The lower part attached to the fore shank of the animal.

CUTS OF CLOD OF BEEF:

CUTS	DESCRIPTION
15-Clod	This is the area below the chuck, above the fore shank.
16-Thin	This is the extended part of the rib with soft bones and is also referred to as ‘leg of mutton’ in beef.

PORK:

CUTS OF JOWL:

CUTS	DESCRIPTION
Jowl	This is the chin of the pig
Jowl bacon	This bacon is prepared from the cheeks of the pig.

CUTS OF SHOULDER:

CUTS	DESCRIPTION
Shoulder chop	This cut is the section at the top of the foreleg
Neck end	This is the part of the shoulder closest to the neck
Picnic shoulder	This is the lower portion of the shoulder attached to the foreleg.

CUTS OF LOIN:

CUTS	DESCRIPTION
Centre roast/centre chops	This is the center of the loin.
Blade roast/blade chop	This is the part of the loin closest to the shoulder.
Loin roast/loin chop	This is the middle part of the loin.
Sirloin roast/sirloin chop	This is the cut from the end of the loin.
Butterfly chop/valentines chop/pork chop	Pork chop comes from the blade or the centre of the loin which is the ribs.

CUTS OF LEG:

CUTS	DESCRIPTION
Ham	The fresh ham is the hog’s hind leg
Gammon	Also the hind leg of the pig
Hock	This is the shank portion of the leg. The shank  from the front leg is called shoulder hock and the one from the hind is called ham hock.

CUTS OF BELLY:

CUTS	DESCRIPTION
Spare ribs	These are removed from belly and are a section that may include the cartilage.
Pork belly	This is the part located below the loin.it accounts for the total of 16 per cent of the weight of the animal.
Bacon	Since the belly of the pork is very fatty with streaks of lean meat trapped inside, it is smoked to create bacon.

                Typing Credits :- Radhika Seetharaman