Nothing Special   »   [go: up one dir, main page]
Scribd Logo
Upload

Welcome to Scribd!

  • 38 views

    Butchering

    Uploaded by

    Kristine Joy Defante
    The document discusses the tools and equipment needed by butchers, including refrigeration, band saws, knives, meat grinders, meat slicers, refrigerated deli cases, and scales. It also outlines the basic cuts of beef, pork, and lamb meats and provides details on various cuts and parts including organs, sundries, and specialties. Proper storage of butchered meats is also covered, recommending uncovered hanging of carcasses and covered containers between 2-4 degrees Celsius for individual cuts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Butchering

    Uploaded by

    Kristine Joy Defante
    38 views15 pages
    The document discusses the tools and equipment needed by butchers, including refrigeration, band saws, knives, meat grinders, meat slicers, refrigerated deli cases, and scales. It also outlines the basic cuts of beef, pork, and lamb meats and provides details on various cuts and parts including organs, sundries, and specialties. Proper storage of butchered meats is also covered, recommending uncovered hanging of carcasses and covered containers between 2-4 degrees Celsius for individual cuts.

    Original Description:

    Original Title

    Butchering (2)

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document discusses the tools and equipment needed by butchers, including refrigeration, band saws, knives, meat grinders, meat slicers, refrigerated deli cases, and scales. It also outlines the basic cuts of beef, pork, and lamb meats and provides details on various cuts and parts including organs, sundries, and specialties. Proper storage of butchered meats is also covered, recommending uncovered hanging of carcasses and covered containers between 2-4 degrees Celsius for individual cuts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    38 views15 pages

    Butchering

    Uploaded by

    Kristine Joy Defante
    The document discusses the tools and equipment needed by butchers, including refrigeration, band saws, knives, meat grinders, meat slicers, refrigerated deli cases, and scales. It also outlines the basic cuts of beef, pork, and lamb meats and provides details on various cuts and parts including organs, sundries, and specialties. Proper storage of butchered meats is also covered, recommending uncovered hanging of carcasses and covered containers between 2-4 degrees Celsius for individual cuts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

    BUTCHERIN

    G of
    Meat
    WHAT IS
    BUTCHERING?
    SLAUGHTER OR CUT UP (AN ANIMAL)
    FOR FOOD.
    "the meat will be butchered for the local
    market"
    WHAT IS
    BUTCHER?

    A PERSON WHOSE
    TRADE IS CUTTING UP
    AND SELLING MEAT IN A
    SHOP.
    What Types of
    Equipment does a
    Butcher Need?
    7 TYPES OF EQUIPMENT OF A BUTCHER

    REFRIGERATION
    BAND SAWS EQUIPMENT
    KNIVES AND MEAT GRINDERS
    KITCHEN SUPPLIES

    REFRIGERATED
    MEAT SLICERS DELI CASES SCALES
    BASIC CUTS OF MEAT
    CUT S OF BE EF
    CUT S OF PORK
    CUT S OF L AMB
    5 BASIC CUTS OF MEAT

    RIB AND LOIN CUTS LEG OR ROUND CHUCK OR SHOULDER

    GORUND MEAT, CUBED STEAKS


    AND STEW MEAT
    SHANKS, BREAST, BRISKET AND
    FLANK
    SOURCE CUT NAME LOCAL NAME

    SHOULDER KASIM
    PORK
    LOIN LOMO
    TENDERLOIN

    HOCK/KNUCKIES PATA

    RIBS TADYANG

    BELLY LIEMPO
    HAM PIGUE
    HEAD/ MASK MASKARA
    EARS TENGA
    SOURCE CUT NAME LOCAL NAME

    SHANK AND BONE MARROW BULALO


    BEEF
    TENDER CHUCK PAYPAY
    BRISKET PUNTA Y PECHO
    FLANK STEAK CAMTO
    TENDERLOIN SOLOMILYO
    SIRLOIN TAPADERA

    SHORT RIBS TAGILIRAN

    BLADE CLOD KALITIRAN


    CHUCK RIB KADERA
    MEAT SUNDRIES AND SPECIALTIES

    ORGAN LOCAL NAME SOURCE


    TONGUE DILA BEEF AND PORK
    TRIPE TUWALYA BEEF

    LIBRILYO LIBRO- LIBRO OR TUWALYA BEEF

    LIVER ATAY BEEF AND PORK


    BRAIN UTAK BEEF AND PORK
    HEART PUSO BEEF AND PORK
    LUNGS BAGA BEEF AND PORK
    KIDNEY BATO BEEF AND PORK
    BLOOD DUGO BEEF AND PORK
    EARS TENGA BEEF AND PORK
    SKIN BALAT BEEF AND PORK
    SOME OF THE ADVANCE PREPARATION S CAN INCLUDE THE
    FOLLOWING:

    TRIMMING MEAT CHINNING A JOINT BARDING A JOINT

    GROUNDING MEAT STRING AND BONE MEAT CHOPPING MEAT


    PROPER STORAGE OF BUTCHERED MEAT

    All carcass meats should be


    unwrapped and hung so that air can
    circulate around them, ideally at 1°C
    in a standard fridge and 3°C in a walk-
    in refrigerator. Individual meat cuts
    such as steaks, chops and ground meat
    should be kept in covered containers
    between 2°C and 4°C.

    You might also like