Meat is probably the most important ford obtained from flesh of beef, veal, mutton, lamb and pork. They are domesticated primarily to be slaughtered and eaten. It is a good source of protein, which we need for out body growth and repair.
The animals for meat are slaughtered as per the butchery steps. For that, they are inspected and selected to disinfected and quality meat. At the first step, they are given rest (20-24 hours) and plenty of water without feeding any thing. It helps in easy bleeding and retards bacterial infection. The second step is stunning (unconscious) the animal by electric shocks or putting them in a carbon dioxide chamber of be easily killed. And the third step is flaying and cleaning the killed animal.
After slaughtering it is generally hung of between 3-10 days depending on the type and quality of the carcass. This allows natural enzymes to tenderize the flesh. The carcass of beef is split into two sides and those of lamb, sheep, pigs and calves are left whole. Then the carcass if kept in cool room before being sent to market.
Meat cuts are composed of muscled, tissues, fat and bones. The proportion of composition depends on:
-Type of animal
-The age of animals
-The type of food on which the animal lived and lastly, the part of the carcass from which the cut is taken.
By their nature and composition, certain cuts of meat are most appropriate for certain methods of preparation. It is very essential for the catering personnel to know how to choose correct meat cuts and the recommended temperature for their preparation.
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