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1. PC3 > Meats & Butchery > Flashcards

Meats & Butchery Flashcards

1
Q

What are the Two main typed of Connective Tissue?

A

Collagen and Elastin

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2
Q

At what Temperature do Connective Tissues Breakdown?

A

Collagen breaks down to Gelatin at 160°F, Elastin only breaks down with physical methods

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3
Q

What is the Average Composition of Butchered Meat?

A

Around 72% Water, 20% Protein, 7% Fat, and 1% Mineral.

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4
Q

Why are Lamb and Venison considered similar?

A

They are both Game Meats

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5
Q

What is the most Tender cut of Rabbit, and where would it be cut from?

A

The Saddle. Which connects the bottom of the rib cage to the hind legs - essentially comprising the two loins on either side of the spine.

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6
Q

What is the Cause of the Liquid in Vacuum Packed Meat?

A

Natural Enzyme Action

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7
Q

What Factors Influence the Colour of Veal Meat?

A

Light Pink Veal is Formula or Milk Fed, Greying Flesh can be a sign of Malnutrition, and Deeper Red alongside Greater Marbling an indication of Maturation as Grain and Grass have become part of the Animal’s Diet

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8
Q

At what Age are Animals typically Slaughtered for Beef, Veal, Lamb, Pork, and Poultry?

A

Beef - 1.5-2.5 yearsVeal - 3-12 MonthsLamb - 3-12 MonthsPork - 6 MonthsPoultry - 3-6 Weeks

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9
Q

What is the name for the Meat of a Sheep older than 12 months?

A

Mutton

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10
Q

What are Considered to be the 2 Components of Meat?

A

Muscle Fibre and Connective Tissue

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11
Q

What kind of Fibres make up Lean or Coarse Meat?

A

Long, Thin, Bundled

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12
Q

What are the 2 types of Meat Aging and their Differences and Benefits?

A

Wet and Dry Aging. Wet Aging is done in VacPacs, Dry in Controlled Condition Coolers. Dry Aged meat can lose 20% of it’s weight through Moisture Loss and is More Expensive.

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13
Q

What rules must be followed for Meat to be considered Kosher?

A

Animal in good health, slaughtered by a Rabbi in one stroke and bled thoroughly. All Veins and Arteries removed.

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14
Q

What are the 4 Seperations Representing the First Steps in Carcass Breakdown?

A

Sides, Quarters, Foresaddles, and Hindsaddles.

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15
Q

What are the First Steps to breaking down a Beef Carcass?

A

Beef is Split down the Spine into Sides, then between the 12th and 13th Rib into Fore and Hindquarters.

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16
Q

What are the First Steps to breaking down a Veal or Lamb Carcass?

A

Veal and Lamb are not split in to sides but are divided into Foresaddle and Hindsaddle between the 11th and 12th Ribs.

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17
Q

What are the First Steps to breaking down a Pork Carcass?

A

Pork is divided directly to Primal cuts

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18
Q

What are the Primal Cuts in a Forequarter of Beef?

A

Chuck, Rib, Shank, Brisket, and Plate

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19
Q

What are the Primal Cuts in a Hindquarter of Beef?

A

Loin (Short and Sirloin), Hip (Round), Flank

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20
Q

What are the Primal Cuts in a Foresaddle of Veal?

A

Shoulder, Rib(Rack), Shank, and Breast

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21
Q

What are the Primal Cuts in a Hindsaddle of Veal?

A

Loin, Sirloin, Leg or Round, and Flank

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22
Q

What are the Primal Cuts in a Foresaddle of Lamb?

A

Neck, Shoulder, Rib (Rack), Foreshank, and Breast

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23
Q

What are the Primal Cuts in a Hindsaddle of Lamb?

A

Loin, Sirloin, Leg or Round, Hindshank, and Flank

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24
Q

What are the Primal Cuts of Pork?

A

Jowl, Shoulder (Boston Butt/Blade Upper, Picnic Lower), Loin, Flatback/Clearplate, Spareribs, Side/Bacon/Belly, Ham/Leg, Hock, and Feet

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25
Q

Where are the Feather, Finger, and Chine Bones located?

A

All are part of the Spine. The Chine is the more circular body of the Vertebra, The Feather and Finger Bones the Protrusions or Processes that extrude towards the interior of a Carcass. With the Feathers being in the Thoracic Spine and the Fingers in the Lumbar.

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26
Q

Where is the Aitch Bone Located?

A

At the Rear of the Pelvis, below the tailbone

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27
Q

What are the Common Fabricated Cuts of a Beef Chuck/Square Cut?

A

Shoulder (Clod), Triangle, Boneless Inside Chuck, Chuck Tender, Chuck Short Ribs, Ground Chuck

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28
Q

What are the Secondary Cuts of Beef Brisket?

A

Boneless Brisket/Corned Beef

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29
Q

What are the Common Fabricated Cuts of a Beef Rib?

A

Rib Roast/Prime Rib, Rib Steaks, Short Ribs

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30
Q

What are the Common Fabricated Cuts of a Beef Short Loin?

A

Club Steaks, T-Bone Steaks, Porterhouse Steaks, Striploin

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31
Q

What are the Common Fabricated Cuts of a Beef Sirloin?

A

Top and Bottom Sirloin Steak, Tenderloin Butt

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32
Q

What Beef Primal is the Sirloin Tip found in?

A

The Round

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33
Q

What are the Common Fabricated Cuts of a Beef Round?

A

Sirloin Tip, Inside (Top) Round, Outside (Bottom) Round, Eye of Round (part of the outside round), Rump, Hindshank

34
Q

What are the Common Fabricated Cuts of a Lamb Shoulder Cut?

A

Shoulder roasts, shoulder chops, stew meat, ground lamb

35
Q

What are the Common Fabricated Cuts of a Lamb Breast and Shank Cut?

A

Riblets, breast, stew meat, ground lamb

36
Q

What are the Common Fabricated Cuts of a Lamb Hotel Rack Cut?

A

Rib roasts (rack), crown roast, ribs, chops

37
Q

What are the Common Fabricated Cuts of a Lamb Loin (with or without flank)?

A

Loin roast, loin chops

38
Q

What are the Common Fabricated Cuts of a Lamb Leg?

A

Leg roast, leg chops, sirloin chops, and shank

39
Q

What are the Common Fabricated Cuts of a Veal Shoulder?

A

Shoulder roasts, shoulder chops, shoulder clod steaks, and cubed steaks

40
Q

What are the Common Fabricated Cuts of a Veal Breast?

A

Boneless breast, cubed steaks, and ground veal

41
Q

What are the Common Fabricated Cuts of a Veal Shank?

A

Shank cross-cut (osso bucco)

42
Q

What are the Common Fabricated Cuts of a Veal Hotel Rack?

A

Rib roast and rib chops

43
Q

What are the Common Fabricated Cuts of a Veal Hindsaddle?

A

Saddle (loin roast) and loin chops

44
Q

What are the Common Fabricated Cuts of a Veal Leg?

A

Leg roast, scaloppine or cutlets, and shank cross-cut (osso bucco)

45
Q

What are the Common Fabricated Cuts of a Pork Picnic Shoulder?

A

Fresh and smoked picnic, hocks, ground pork, sausage meat

46
Q

What are the Common Fabricated Cuts of a Pork Boston Butt?

A

Butt steaks, shoulder roasts, daisy (smoked), ground pork, sausage meat

47
Q

What are the Common Fabricated Cuts of a Pork Loin?

A

Loin roast, loin and rib chops (rib end and tenderloin end), boneless loin, country-style ribs, Canadian Style Bacon

48
Q

What are the Common Fabricated Cuts of a Pork Ham?

A

Fresh ham, smoked ham, ham steaks

49
Q

What are the Common Fabricated Cuts of a Pork Belly?

A

Bacon

50
Q

What are the Common Fabricated Cuts of Pork Spare Ribs?

A

Side ribs (belly ribs or spareribs)

51
Q

What are the Common Fabricated Cuts of a Pork Flatback/Clearplate?

A

Fresh and salt fatback

52
Q

What are the Common Fabricated Cuts of a Pork Jowl?

A

Jowl Bacon

53
Q

How Many, and Which, Ribs are in a Full Rack of Lamb?

A

7 Ribs, Ribs 7-13

54
Q

What are the Bones in T-Bone Steaks?

A

Severed Lumbar Vertebra with the down prong being one of the transverse processes known as Finger Bones

55
Q

What Cuts Comprise a Cross Cut Chuck?

A

The Chuck, Brisket, and Shank in One Piece

56
Q

What Cuts Comprise a Lamb or Veal Bracelet?

A

Hotel rack plus connecting portions of breast

57
Q

What Cuts Comprise a Lamb or Veal Back?

A

Hotel rack and loin

58
Q

How Many Ribs are on Beef, Lamb, Veal, and Pork Carcasses?

A

Beef, Veal, and Lamb have 13. Pork 13-16

59
Q

What are the Four Deciding Factors For What Cuts of Meat you should Buy?

A

How much meat-cutting skill you or your staff has.
How much work and storage space you have.
Whether or not you can use all cuts and lean trim on your menu.
Which form gives you the best cost per portion after figuring in labor costs.

60
Q

What is Silverskin?

A

Thin Membranes made of Elastin

61
Q

What is Larding?

A

Inserting Strips of Fat into Meat with a Specialized Needle

62
Q

What is Barding?

A

Covering or Wrapping a Cut of Meat in Fat

63
Q

What are the Two Groups of Variety Meats (Offal)?

A

Glandular and Muscle

64
Q

What Comprises the Glandular Variety Meats?

A

Liver, Kidneys, Sweetbreads, and Brains

65
Q

What Comprises the Muscle Variety Meats?

A

Heart, Tongue, Tripe, and Oxtails

66
Q

What is Tripe?

A

the muscular stomach lining of meat animals

67
Q

What is Caul?

A

The Fatty Membrane Covering a Pig’s Stomach

68
Q

Where should you Cut to Seperate the Sirloin Butt from the Short Loin?

A

At the End of The Pelvic Bone

69
Q

Between Which Ribs do you Seperate a Beef Chuck and Rib Primal Cut?

A

The 5th and 6th

70
Q

Between Which Ribs should you Seperate a Veal or Lamb Shoulder and Rib(Rack) Primal Cuts?

A

6th and 7th

71
Q

Between which Vertebrae should you Seperate the Neck from the Shoulder?

A

Cutting through the 5th Vertebrae

72
Q

Between which Ribs are a Pork Shoulder and Loin Seperated?

A

2nd and 3rd

73
Q

Where should you Cut to Seperate the Sirloin Butt from the Short Loin?

A

Through the Narrow Part of the Pelvis

74
Q

How Many Ribs are in a Prime Rib?

A
  1. Ribs 7-12. The Rib Primal has 7 but a Prime Rib does not include the first rib so as to avoid excess Bone and Cartilage
75
Q

Between Which Ribs are the Beef Rib and Loin Seperated?

A

12th and 13th

76
Q

Between Which Ribs are Veal/Lamb Rib or Loin Primal Cuts Seperated?

A

Often not between ribs but after the 13th for a Full Rack. Otherwise between the 11th and 12th

77
Q

From Which Primal is Canadian Back Bacon Cut?

A

The Loin

78
Q

Which Primal are Veal Cutlets a Secondary of?

A

Leg

79
Q

What is the First Step of Deboning a Leg Primal?

A

Removing the Pelvic Bone

80
Q

What Qualities do you look for when assessing Duck/Goose Liver for Foie Gras?

A

The Liver should be Smooth, Round, and a Light Tan Colour

81
Q

What needs to be done to properly Process a Kidney?

A

Remove Exterior Fat and Any Tubes or Connections

1. PC3 (7 decks)

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