lsi5974
commented
5 years ago Good grief, cant believe I forgot chickens and fish.
Heres the primal chicken cuts:
Whole chicken.
Halving.
Quartering.
Subprimal cuts are: The chicken can be cut up into 8 boned sections. The neck and giblets (heart, neck, liver...) could also count in the butchering process if desired. Breast, bone-in. Breast, boneless and/or skinless. Breast, fillet or tenders. Wings. Thigh, bone-in. Thigh, boneless. Leg (thigh attached) or drumstick.
Personal cuts include:
White Meat Cuts. White or light meat come from the breast and wings.
The breast can also be broken down further and the tender(s)loins or fillets removed.
The wings can be broken down into three parts: wing tip, winglette, and wing drumette
The portion without the tenderloin can be split and pounded into a thin cutlet known as a paillard.
Dark Meat Cuts. Dark meat of poultry comes from the legs, which can be broken down into two parts, the thigh and the drumstick. Chicken legs are split at the knee joint to separate the thigh from the drumstick. Drumsticks are usually cooked bone in, while thighs can be deboned and skinned to use in a variety of dishes, including slicing or dicing for stir-frys and similar dishes.
Whole bird. The whole chicken can be used for making chicken stock. ... Breast and tenderloin. Chicken breast must be the most versatile meat. ... Thighs. Chicken thighs can be prepared as thigh fillets with skin and bone removed, or thigh cutlets, with one and skin still attached. ... Drumsticks, wings. ... Mince. Sooo many uses for chicken.
Heres the fish cuts; Fillet, meat from along the backbone. Any fish. Steak or darne, a crosscut section around the fish. Usually swordfish, tuna, and salmon. Supreme cut, is a slice of fish cut from a filet at a slant, and is considered the best and choicest cut of fish. Butterfly or cutlet, begins with a filet. One side of the fish is sliced from behind the head, around the belly, and tapered toward the tail. The process is repeated on the other side of the fish, producing a connected or double filet. Dressed and pan-dressed, is scaled and has all internal organs removed. A pan-dressed fish also has its fins, tail and head removed.
Syndaryl
Trhod17
Different levels of butcher knives and cleavers, the lowest tier butchers basic beef, next tier ...., third tier......, etc. These are the primal cuts for cows: Chuck Rib Loin Round Flank Short Plate Brisket Shank
After this they get cut up into subprimal cuts, what you would ask a butcher to cut the meats, you want, from, they are the portion cuts. The portion cuts would be the steaks, roasts, ribs, and more. This is where you get your recipes from. For chuck you’ll see ground chuck (hamburger), flat-iron steak, chuck short ribs, shoulder tender medallions, chuck pot roast, blade roast, boneless chuck short ribs, stew meat, country style ribs, and top blade steak, are just a few of the flavorful chuck cuts.
For the brisket which is usually tough and fatty you tenderize it with a marinade or rub, and cook it low and slow, (not sure, well kind of sure, if you can actually assign cooking times to foods, but Id give this one a longer cook time) it’ll melt in your mouth. Brisket is used for barbecue, corned beef or pastrami.
The shank is one of the toughest cuts, but also where Osso Buco comes from, which requires braising to make the meat more tender. The shank is often used for stews and soups.
Ribs are made up of the cow’s ribs and backbone. There are 13 pairs of ribs, but only 7 of them are in the primal section of the ribs. Types of cuts you’ll see for ribs are Delmonico steak, boneless ribeye roast, cowboy steak, ribeye steaks and beef short ribs. Choose ribs when you want a tender cut of beef with extra marbling.
The plate, or short plate, is the other source of short ribs. It’s found near the abdomen, and it’s fattier. Beef from the short plate are often used for fajitas, pastrami, skirt steak, Philadelphia steak and short ribs.
The loin is where the most expensive cuts of beef come from. The loin is located at the top of the steer directly behind the rib, and since it’s not a heavily used muscle, it’s very tender.
The loin has two parts: shortloin and sirloin. Cuts from the shortloin include filet mignon, tenderloin steak, T-bone, Porterhouse steaks, strip steak, New York Strip, and KC Strip. By the by a T-Bone and Porterhouse are the same steak except a Porterhouse is a larger version of the T-Bone, so would have better hunger coverage. When you cut the beef out around the “T” bone, you get two unique cuts – a filet and a strip steak, aka New York Strip, Kansas City Strip, and hotel steak. The sirloin is a little less tender than the shortloin, but it’s also more flavorful. Cuts from the sirloin are sirloin steak, center cut sirloin steak, top sirloin, bottom sirloin, ball tip steak, Tri-Tip Roast and Tri-Tip Steak. A very flavorful and tender cut of beef.
The round is a lean and tough. Good for ground beef. Other cuts include round steak, eye of round, tip steak, tip roast, top round and bottom round roasts.
The flank has no bones, and is very flavorful but tough. Flank cuts include flank steak and London broil.
Lets not forget the veal for Osso Buco. The bones are great for a stock base.
The pigs primal cuts are: Belly (Bacon, Pancetta, Straight Up Pork Belly) ... Spareribs. ... Jowl (Guanciale) ... Pork Shoulder (Boston Butt or Picnic) ... Leg (Ham) ... Hock. ... Loin (Tenderloin, Sirloin, Blade End, Chop, Center Loin)
Pigs would start with tier 1 being the general drop of pork, plus extras. Tier 2......
Pork shoulder (also called pork butt or “Boston butt”) is generally a 5 to 10 pound boneless roast. (Pork shoulder chops have bones, but those are less common.) It’s great to roast, good for braising, slow and low roasting or barbecue. Perfect for pulled pork.
The Picnic Ham aka the picnic shoulder, is another tough and fatty cut. Braise or smoke are two good long, slow cooking methods to render the fat and make the meat tender and juicy. The sizeable fat cap on the picnic ham is great for making cracklings.
Country style spareribs come directly off the picnic ham. Basically a bone-in brisket with a lot of meat. The country-style spareribs contain a combination of dark and light meat and should be braised or stewed.
The front hock should be brined and smoked to make a ham hock. Use the brined and smoked version for beans or collard greens. It’s a great braising cut if not smoked and cured. It can also be used to replace the veal shank for osso bucco. You’re just going to use it to stew or braise – any kind of long, low, wet cooking.”
The pork loin comes from the pig’s back and is large, lean and tender. The whole loin roast is more of a slow roast, but don’t cook it too much.
Thick or thin, bone-in or bone-less pork chops are cut from meat perpendicular to the spine, often from the loin. Cook at a high heat, fry or grill kind of thing. Pork chops from the shoulder end are fattier than from the loin end, they’re great for slow roasting or lower, longer grill cooking. This way you render all the fat.
Baby Back Ribs are taken from a pork loin, the ribs that come off of that area. They are a more tender rib option because the meat in between the ribs is a loin meat instead of a belly meat, they should be braised, barbecued or baked.
A pig’s belly meat is where the bacon is, it is cured, smoked, and sliced. It is a great mid temp braising cut. Braise it kind of wet, then once it’s been cooking for for a while I let it cool, slice it and crisp it in a pan. You can do all kinds of stuff with bacon, everything is good with bacon.
Spare ribs come off of the belly as regular or St. Louis style, which are squared up – cut off the cartilage to be recto-linear and cook more evenly. Braising, smoking or low-temp grilling is the way to go.
The sirloin, is often cut up into chops. They are some of the best chops to marinate and grill.
Ham cured, smoked and processed in some kind of way. A whole fresh ham, with skin and the hock still on it, it’s a great roasting joint – score the skin, rub with garlic herb paste and roast. It’s a great roast pork, a little leaner.
The rear hock is usually cured and smoked. If cured and smoked, use for beans or collard greens. If raw, braise it.
Trotters are all cartilage, no meat. Great for building body in a stock. Use instead of veal bones.
Half or Whole Pig Head is used for many things, including Porchetta di Testa, or a salami made from both the meat and skin of a pig head.
Ears are popular in cuisines around the world, pig’s ears are often roasted, boiled, grilled or pickled.
Jowls are cured and smoked, it is also used to make guanciale.
Snouts are often used in soups.
Tails are cooked in the same way that you would cook ribs at home in the oven –baked first, then uncovered to crisp them up.
These are the cuts for a sheep: Leg | Shank (A),Leg, shank portion (B), Leg, butt portion (C and D), Sirloin (E) Loin | Rib (rack) (G), Loin (F) Flank | No further breakdown (H) Front | Shoulder (J), Breast (L), Neck (I), Shank (M)
Traditional lamb chops come from the rib, loin, sirloin and shoulder of the animal. Shoulder chops require a shorter amount of cooking time, making them a flavorful choice for quick and easy meals.
Loin chops are lean, tender and delicious! The attractive “T” shaped bone that runs through the meat, loin chops (sometimes called T-bone chops) are simple to prepare. Season with a dry rub, or marinate, then grill, broil or panfry for a delicious meal.
Serving a rack of lamb makes it easy to have an effortless, quality meal. There are 8 chops per rack and weighs about 2 pounds. The Frenched Rack has a few inches of meat removed from the end of the bones. The Crown Roast is two frenched racks tied together to resemble a crown.
Lamb spareribs are perfect for braising and grilling and are a great substitute for baby back pork ribs in your favorite BBQ recipe.
Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast or shanks. Readily available and the perfect substitute for ground beef in many recipes, ground lamb offers a long list of possibilities for quick and easy dinners: meatballs, burgers and sliders, shepherd’s pie, kabobs, and meatloaf. Add seasonings to impart delicious flavor and variety to any meal made with ground lamb.
Lamb shanks come in both foreshanks and hindshanks. Lamb shanks practically melt off the bone when they are slow cooked. Lean on fat but big on flavor, the meaty shank is perfect for braising in a slow, simmering broth.
The boneless leg is the most versatile cuts of lamb from roasting whole to trimming into kabob meat or individual chops or smaller roasts, to butterflying and grilling. Leg is the leanest lamb cut. Good for several meals
The bone-in-leg meat is perfect for both flavor and richness.
Trimmed and cubed lamb from the leg or shoulder is a quick and easy stew or kabobs. You can also trim and hand cut stew meat from leg, shoulder or shank roast.
Lamb chops come in many shapes and sizes, depending on the part of the animal they come from. Large and meaty, sirloin chops are cut from the leg and can be identified by the crosscut section of round leg bone within the meat. Sirloin chops are tender and tasty.
And these arent even the actual recipes, just the cuts and simple cooking instructions.
Throw in extra bits and pieces for specialty dishes or other items like the heart, kidneys, fat for rendering into grease and oils for cooking, brain or the hide to make leather with, or the hooves to make glue/slime, etc. Each animal has different tiered meats. Maybe think about electric meat saws and other equipment for later progression. Their is a lot of different ground meat, steaks, roasts and chops.