Different types of meat cuts for the Different Dishes



Types of Meat

Meat is animal flesh that is eaten as food.

Humans have hunted and killed animals for meat since prehistoric times. Then animals such as chickens, sheep, pigs and cattle were domesticated, and eventually used in meat production on an industrial scale.


Meat is mainly composed of water, protein and fat.

Meat is usually eaten together with other food. It is edible raw, but is normally eaten after it has been Cooked and seasoned or processed in a variety of ways.

Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi.

Beef is the culinary name given to meat products and cuts derived from bovines, especially domestic cattle, including cows, bulls, heifers, or steers.

Beef is considered a taboo food in certain cultures, especially in Indian culture, and thence is eschewed by Hindus and Jains. It is also discouraged among some Buddhists.



 
Beef cuts:
Chuck
Rib
Round
Loin
Short
plate
Brisket
Flank
shank




 Beef Primal Cuts
Chunk
Brisket
Shoulder
Rib eye
Pot roast
Skirt
Short loin
Back ribs
Steak rolls
Flank
Tenderloin
Round steak
Shank
Rump





Pork meat

Pork is the culinary reference for any meat deriving from the domestic pig, usually under a year old.


                                                                                picture by  https://www.shutterstock.com
The pork primal cuts:
1.Ear
2.Head
3.Jowl
4.Neck
5.Clear plate
6.Boston butt
7.Picnic ham
8.Back fat
9.Loin
10.Spare ribs
11.Bacon
12.Leg or ham
13.Hock
                                               




Veal meat
Veal is meat derived from young cattle (calves). as opposed to older cattle.

Most veal is produced from male calves of dairy cattle breeds 

Veal has been an important ingredient in Italian cuisine from ancient times.

A cutlets, such as cotoletta, being most popular, and as veal is lower in fat than many meats, care is taken in preparation to ensure that is not tough. 

Veal Parmigiana the common Italian dish consisting of breaded veal cutlets, demonstrates the coating with breadcrumbs prior to frying, one method of reducing the risk of toughening.

Veal Cuts
1.Shoulder
2.Blade
3. Rib
4.Loin
5.Sirloin
6.Leg (round)
7.Boneles rump roast
8.Sb. Round steak
9.Mreast
10.Fore shank


Types of poultry

Poultry is a category of domesticated birds kept by humans for the purpose of collecting eggs, or meat and/or feathers.

The term poultry comes from the French/Norman word "poule", derived from the Latin word Pullus, which means small animal.

After pork (38%), poultry is the second most widely eaten meat in the world, accounting for approx. 30% of meat production worldwide.

Different poultry:
Chicken
Turkey
Quail
Duck
Geese

Poultry also encompasses other birds which are killed for their meat, such as pigeons and doves, or birds considered to be game, such as pheasant.

The various chicken cuts:
1.Drumnet
2.Breast and wing
4.3-joint wing
5.Inner fillet
6.Neck
7.Whole leg
8.Whole leg with back bone
9.Breast, skin on bone in
10.Mid-joined wing
11.Wing tip
12.Drumstick
13.Breast fillet no skin
14.Thigh

Poultry is not divided into as many small cuts as are meats. Chicken and turkey, however, are usually thought of as consisting of two kinds of meat, depending on the color. Poultry meat color reflect in cooing in flowing way:

1.Light meat- -breast and wings: Less fat. Cooks faster.

2.Dark meat --legs (drumsticks and thighs): More fat. Takes longer to cook.

3.Duck and goose both have dark meat.

Comments