Generally, meat animals should be maintained in an environment that permits optimum growth and development. Loin cuts which are generally tender should be prepared by broiling or other dry-heat methods while cuts with considerable bone and connective tissue from the shanks should be either braised or simmered for stews and soups.Ĭomparative differences in various compositional aspects of marketweight beef, pork and lambĭressing percentage ( carcass/live weight)
In order to get the maximum eating satisfaction and also the maximum nutritional value, each cut must be matched with the correct cooking procedure. Throughout the world, countries have varied natural resources and capabilities for producing livestock and different methods must be used to utilize all meat products correctly and completely whether they are cut from cattle, goats, sheep, swine, deer or other animals and whether they come from the tender or less tender parts of those animals. Because there are more kilograms of chuck roast on any one beef carcass and because they require more time and effort to cook correctly, chuck roasts do not and should not demand the same high price per kilogram as tenderloin. Roasts from the chuck or shoulder of beef are less tender than the tenderloin however, when properly prepared by pot-roasting, they too will be tender, juicy, flavourful and will provide good nutritional value. Generally it is high-priced because of its high quality and consumer demand for a cut that is easy to prepare and serve. The tenderloin of beef is a relatively small cut and therefore of limited quantity but it is extremely tender and requires a minimum of cooking. Consequently, different prices should be charged for different cuts from the various meat animals so that consumers have choices. Because of these differences in tenderness, juiciness and flavour, each meat cut should be merchandised according to its availability and palatability characteristics. Within each animal carcasses and associated with the different muscles there are variations in tenderness that dictate how different cuts of meat should be prepared to yield the most palatable foods. Large differences exist in the tenderness, juiciness and flavour of the various meat animal carcasses because of breeding, age, feeding and management. Meat cutting and utilization of meat cuts VARIATIONS IN THE SENSORIC QUALITY OF MEAT
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