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Butcher. A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. [1] They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish ...
A meat cutter at work. A meat cutter prepares primal cuts into a variety of smaller cuts intended for sale in a retail environment. The duties of a meat cutter largely overlap those of the butcher, but butchers tend to specialize in pre-sale processing (i.e., reducing carcasses to primal cuts), whereas meat cutters further cut and process the primal cuts per individual customer request.
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...
v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
October 27, 2024 at 5:00 AM. A Guide to Different Cuts of BeefThe Pioneer Woman. In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank ...
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet, a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and ...
Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. Usugiri; cut into thin slices.
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