Chapter 16 Meat

Retail cuts

Cuts of meat that are ready for sale, they can be primal cuts or fabricated portions.

Medallions

Cuts of meat that are small, round pieces molded by wrapping them in cheesecloth.

Yield Grade

Measures the proportion of edible or usable meat after being trimmed of bones or fat.

Game Meat

Meat from animals that are not raised domestically, including deer, wild boar, moose and elk.

Offal

Organ meat from hogs, cattle or sheep, including sweetbreads, liver, kidney, tripe, heart and brain.

Aging

Process after meat is cut from the carcass of the animal, where butchers hang the meat to help lengthen the muscle fibers and increase tenderness. Butchers must age meat between 48 and 72 hours to allow the muscles to relax. When meat is aged for longer period of time, it continues to darken and the flavor improves.

Fabrication

Process of butchering primal cuts into usable portions, such as roasts or steaks.

Noisettes

Small, usually, round portions of meat. Sometimes the term medallions or noisettes are both used to describe small boneless tender cuts of meat.

Meat

Term used to describe beef, veal, lamb, mutton or pork

Butterflying

The cut a piece of meat lengthwise nearly in half so that it opens out and lies flat.

Primal Cuts

The pieces of meat first separated from the carcarss of an animal when its is butchered.

Barding

The process of adding a layer of fat, commonly bacon or for fatback, around meat before cooking it in order to protect and moisten the meat during cooking.

Emince

Thin strips of meat used for sauteing

Scallops

Thin, boneless cuts that are lightly pounded

Quality grade

in regards to meat, the quality grade measures the flavor characteristics of meat products. The USDA evaluates meat for traits that indicate its tenderness, juiciness, and flavor. Quality grades for beef, lamb and veal can include; Prime, Choice, Select, Standard, Commericial, Utility, Cutter, Cull and Canner. The USDA only grade pork for wholesomeness and grades it only for yield.