Culinary cut of beef. Culinary cutting and deboning of beef carcass

Cutting beef carcasses and features of cut pieces

Cutting a beef carcass

This is the simplest carcass cutting scheme.

Even inexperienced amateur chefs are well aware that one of the criteria responsible for the softness of various cuts of beef is the ability to choose the right piece from the cut of the carcass. Pieces of meat from the middle part of the back (muscles are located here that only support the body and are not involved in movement) have a more delicate structure.

The entrecote and sirloin parts taken from here, including, among other things, the sirloin tenderloin and a thick edge, are great for cooking many dishes, including steaks.
In the forearm, thigh, chest and rib cuts, on the contrary, the connective tissue is highly developed.
The average development of connective tissue is in the dorsal and scapular-cervical cuts.
The meat on the back of the carcass is more tender, well suited for frying and grilling, while the meat on the front is strong-smelling, tougher, and requires slow cooking with the addition of liquid.

There are various ways to cut beef: American, British, Dutch, Italian, German, Danish, Australian and South American.

American carcass cut

British way of butchering

Dutch way of carcass cutting

The South American scheme is also common, in which the whole carcass is divided into 19 numbers, let's look at this scheme in more detail

Front cut:

No. 1 - entrecote on the bone (Cube Roll)
No. 2 - thick edge (Ribs)
No. 3 - brisket (Brisket)
No. 4 - shoulder blade (Shoulder)
No. 5 - shoulder-shoulder part (roast from the shoulder blade)
No. 6 - false fillet (Blade)
No. 7.8 - shank (Shank)
No. 9 - thin edge (Thin ribs)
No. 10 - neck (Neck)

Rear cut:

№11 - thick fillet (flat roast beef) (sirloin)
№12 - fillet (tenderlion)
No. 13 - butt, rump (rump)
No. 14 - the top of the rump (Top rump, Nuss - German)
No. 15 - the pulp of the thigh (Silver side)
No. 16 - the inner part of the hip cut (Top side)
No. 17 - flank (flank)
No. 18 - back ankle (shank)
No. 19 - white meat for roasts (Weiß Braten)

If you buy, for example, dry-frozen meat in a supermarket, it always has a number on it, and you know exactly which part you are purchasing.
But alas, even here, there are differences in the number distribution system.

And when buying on the market, it is still desirable to know why you need a piece of meat, what part of the carcass it is from and what this part is called.

Russia has adopted its own beef cutting plan(by the way, not much different from those above) and its own terminology, which will be useful for all avid meat-eaters to know:
1-2.Neck(upper and lower part) - this meat belongs to the second grade, it is better to buy it in the form of minced meat. The lower part of the neck used to be called a hryvnia, and the upper part was called a cut.
3. shoulder blade- this meat belongs to the first grade, it is quite suitable for stewing (goulash, stew) and frying, but it requires a long time to cook.
4-5. Rib part (thick edge)- first-class meat, in its entirety consists of 13 ribs: the first 3 are attached to the lower part of the shoulder blade, they are removed; the next 4 ribs are usually sold as a whole piece, which is cooked like bone-in meat, but the bones can be cut off and the meat can be cooked in the form of a roll; the next 3 ribs contain more meat; the rest of the ribs are a rather expensive cut of tender meat.
6. Loin (thin edge, roast beef)- a first-class cut of tender meat that can be fried and grilled; in the middle of this part is a tenderloin (fillet).
7. Rump- First-class lean meat for frying and grilling.
8. Ham (rump, thigh)- first-class meat, lean cut, which is well suited for stewing in a pot, and for a steak with blood; this part of the carcass can be salted, stewed or fried. The part closest to the tail is called the “hump” and goes to the roast.
9. Shank- lean beef of the third grade, intended for stewing (the name refers only to the back leg) or for boiling broth.
10-11. Barrel (flank)- rather cheap meat of the second grade, used for stews or stews.
12. Upper rib (hem)- lean meat; it is freed from bones, rolled up and used, for example, for stewing in a pot.
13. Brisket- first-class meat; it is sold without bones in the form of a roll and is suitable for boiling, stewing, soups (for example, for pickle), in stews and pilaf.
14. knuckle- meat of the third grade, requires long cooking (the name refers only to the front leg).

A few words about the juiciness of beef - for sure, some of the former meat-eaters moved to the enemy camp of vegetarians, dislocating their jaw in an attempt to chew a sole-like entrecote or breaking a tooth on a granite steak ... Supporters of low-fat diets will have to accept - the juiciness of beef (alas!) directly depends on its fat content. In one of the best varieties of American beef, called "marble" (marble beef), lean flesh alternates with the thinnest fatty streaks - they make the taste of meat so juicy and tender.

Of great importance for the juiciness of meat is the method of frying. The more moisture the meat loses in the pan, the drier and tougher it becomes. Therefore, you should not cook excellent tenderloin in fat or oil - fresh juicy meat is best fried in a dry hot frying pan for several minutes on both sides, and salt each side only after browning. By the way, it is best to beat beef on a board moistened with cold water, as a dry tree absorbs meat juice.

For the preparation of meat dishes, it is best to use the meat of young animals. It is easy to distinguish by color. The meat of animals under the age of six weeks has a color from light pink to light red and dense white internal fat. The meat of young animals (up to two years old) is light red in color with almost white fat. The meat of adult animals (two to five years old) is juicy, tender, red. In older animals (over five years old), the meat is dark red, the fat is yellow pork. The best nutritional properties have beef obtained from animals under the age of five years, pork - from animals 7-10 months of age and lamb - from 1-2-year-old animals.

Benign meat is covered with a thin crust of pale pink or pale red color and does not stick to the fingers in the places of incisions. When feeling its surface, the hand remains dry, the pits from the pressure of the fingers quickly disappear. To determine the freshness of meat, you can pierce it with a heated knife or fork. If it is of poor quality, the knife or fork acquires an unpleasant odor.

Choose the desired part of the beef carcass

Figure - Beef carcass cutting scheme (varietal cuts)

Table - Description of the parts of cutting beef carcass

№	Name of the part of carcass cutting (cuts)	Variety	Characteristics, features of the carcass part	The purpose of the part of the carcass
1	Neck, cut	3	Contains a considerable amount of tendon, but has good taste.	Cooking (including long-term), stewing. Dishes: dressing soups and broths, minced meat, meatballs, goulash, cholent, aspic (jelly).
2	Dorsal part (thin edge, thick edge, entrecote)	1,2	May be sold with bones. Thick edge - soft, fine-fibered meat, contains 4.5 ribs. The thin edge has excellent palatability, contains 4.5 ribs. Entrecote is a selected soft intercostal part of the meat, located along the vertebrae.	Frying, baking (including large pieces), stewing. Dishes: soups (rib part), chopped cutlets, goulash, roast, steak (from a thin edge), roast beef (thin, thick edge), meat on ribs, entrecote.
3	Thick loin, sirloin		Tender meat, thin layers of fat.	Frying (including fast), stewing. Dishes: cutlets, cue balls, meatballs, beef steak, beef stroganoff (upper part of the butt), zrazy, rolls, various minced meats and fillings.
4	Tenderloin, fillet		The most valuable and tender part of the meat, lean, without streaks	Frying, baking a piece. Good for grilling. Dishes: roast beef, steak, chops, barbecue, azu.
5	Rump		Distinguished by its softness. Good palatability. The inside is the most valuable.	Stewing, boiling, frying, minced meat, baking. Dishes: cutlets, meatballs, beef stroganoff (inner part), soup, broth.
6	Rump (mid-thigh), probe (inner thigh), butt (lower thigh)		Low-fat fine-fiber meat, good taste.	Stewing, boiling, baking. Dishes: cutlets, roast beef, soups, broths.
7	Peritoneum, flank (curl)		The texture of the meat is rough, but the taste is not bad. May contain fat, bone, cartilage and film.	Minced meat, boiled. Dishes: meatballs, meatballs, rolls, soups, zrazy, borscht, broth.
8	edge trim		The meat contains layers of fat. It has excellent taste qualities.	Boiling, stewing, minced meat. Dishes: goulash, azu, meatballs, dressing soups.
9	shoulder blade		Slightly coarse fibers. Shoulder - lean meat, may have thick streaks.	Cooking, stewing, minced meat. Dishes: steak, goulash, azu, chopped cutlets, roll.
10	Brisket		The meat has a layered structure, contains fatty layers. Good palatability.	Boil, stew, bake, chop (stuff). Dishes: roasts, soups, borscht.
11	thigh		Not the best in consistency, but has a good taste and aroma (thanks to gelatin).	Slow frying and stewing in large chunks. Dishes: goulash, azu, soups.
12	Shank		A lot of tendons, connective tissues. Contains marrow and gelatin. Good taste qualities. Stickiness after cooking.	Slow cooking. Dishes: broths, jellies (jelly). From the pulp it is possible: cue balls, meatballs, meatballs, rolls, etc.
13	knuckle		Same as the shank.	Like a shank.

Like any meat, beef is best stored in the refrigerator.

The shelf life of frozen beef is slightly longer than that of pork and lamb - about 10 months. Veal - 8 months.

The duration of maturation of beef after slaughter is approximately 2 weeks at a temperature of 1-2 degrees Celsius. As the storage temperature increases, so does the maturation time. Without the use of a refrigerator, the meat will ripen within a few days, but in this case, the shelf life will decrease dramatically.

This cutting scheme is also common on the network.

1. Filey. This cut includes the last two dorsal vertebrae with their corresponding ribs, without the lower third, and the first five lumbar vertebrae. The muscle tissue of the fillet is distinguished by exceptional tenderness and a fine-fibred structure, especially the internal lumbar muscles (tenderloin), located from the 1st lumbar vertebra to the ilium. As a rule, at meat processing plants, tenderloin is separated and sold as a semi-finished product at a price higher than meat of the 1st grade. Rump steaks, kebabs, roast pieces, boiled meat are prepared from the muscle tissue of the fillet.

2.Butt. This cut contains a large amount of tender meat on the last three ribs. The sirloin can be fried whole with or without the bones, and can be cut into portions for frying steaks on an open fire or in a pan. The fillet steak is prepared without bones; to prepare a steak with a bone, the meat is cut off from the front part of the butt along with the rib: the steak from the back of the lumbar part of the butt contains a piece of tender tenderloin that lies under the spine. If the tenderloin is cooked separately, it can be fried whole, but it is most often cut into pieces across the grain to make steaks.

3.Rump. A primal cut containing O lower vertebrae of the spine and pelvic bone. All bones are usually removed and the meat is cut across the grain in portions to produce tender, delicious steaks. Rump steaks can be fried both on an open fire and in a pan. Pieces weighing more than 1.5 kg make an excellent roast beef, which is usually cooked over high heat.

4. Edge. Thick edge. A primal cut containing 4 or 5 ribs with relatively soft and fine-fibred meat. To make excellent roast beef, the ribs are usually cut short and the meat tied; the bones can be removed completely, in which case the meat is rolled up before tying. The meat can also be used for stewing or roasting in large pieces.
Thin edge. A primal cut containing 4 or 5 ribs, from which roast beef is usually made two or three ribs thick. The meat of the thin edge is very tender and is ideal for making roast beef. To preserve the aroma and juiciness, the thin edge should be baked in the oven along with the bones at a high temperature, after sawing through the upper parts of the dorsal vertebrae. Excellent taste and steaks from a thin edge, and meat on the ribs, cooked on the grill.

5. Little falcon. The front thickened part of the brisket (at the level of five ribs), called the brisket, is the most valuable in terms of nutrition, is used for making fatty and fragrant cabbage soup, borscht and broths.

6. Rump. The rump is an excellent cut of meat between the sacrum and the pelvic bone. Most often, this meat is used to prepare high-quality roast beef by slow frying.

7. Brisket. After removing the breast bone and ribs, a long, flat piece of meat is left, which is usually rolled up and tied. Pieces of the required length are usually cut off from it and sold. The layered structure of the muscle tissues of the brisket is emphasized by fatty layers, the taste is good. Brisket must be cooked in a humid environment. Sometimes it is stewed, but more often it is boiled - either fresh or salted (the brisket is traditionally used for pickling).

8.Pobederok and probe, rump, sec. These four cuts together make up the top of the hind leg. probe- a cut of lean, thin-fibered meat from the inside of the thigh - good for slow frying and stewing. Meat sex a little rougher but still good tasting and is usually used for slow roasting or stewing, as well as for salting and simmering. Most often this meat is used to make quality roast beef by slow roasting. The thigh is good for slow frying and stewing in a large piece, but quite often it is cut into portions, which are stewed or fried in a pan.

9. Flank. This cut consists of muscle tissue covering the ribs with layers of fat. Excellent meat for cooking. because it has good taste, and the layers of fat in it help retain moisture. The meat can also be stewed with or without bones, cut into slices or cubes. Quite often, pokromka is used to prepare minced meat.

10.Shoulder blade. The shoulder bone contained in the primal cut is removed by the butcher, and the meat is cut into portions for making steaks or for stewing. The palatability of the meat is high, the fat content is relatively low. Some cuts have thick streaks of connective tissue, with which the muscles attach to the scapular bone. This connective tissue is left on the meat, as it softens when cooked in damp heat, releasing sticky substances into the broth.

11. Neck. The meat of the neck contains a large percentage of connective tissue, and therefore, in order to acquire the required softness, it needs long-term heat treatment in a humid environment. However, it has good taste and is inexpensive. Neck meat is usually sold diced or minced.

12. Rulka. The muscular front leg (knuckle) contains a marrow and several narrow, pronounced muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the fibers or into cubes for stewing. When cooked in a humid environment, the gelatin of the connective tissues turns into a decoction, forming a very tasty and nutritious gravy. The knuckle is especially suitable for French-style beef stew.

13. Zarez. The muscle tissue of the notch is dark red, coarse-fibrous, with a large amount of connective tissue. Use it for preparation of broths, jellies, forcemeat.

14.15.Shank. The fleshy part of the hind leg is rich in tendons: like the shank, it contains the brain bone and a large percentage of connective tissue. Usually the bone is removed and the meat is cut into thick slices or cubes. Delicate aroma and high content of gelatin give this meat excellent taste in stew.

Let's summarize our knowledge:

BEEF FOR COOKING:

• broth - bones;
• broth and boiled meat - rump, butt, brisket, brisket, knuckle, flank;
• meatballs - meat of the III grade.

  BEEF FOR FRYING:

• entrecote - thick and thin edge;
• brizola - tenderloin;
• steak - tenderloin, thick and thin edge;
• langeta - tenderloin;
• rump steak - tenderloin, rump, rump;
• spreader - thick and thin edge;
• beef stroganoff - tenderloin, butt, rump;
• chopped cutlets - shoulder blade, thigh.

  BEEF FOR BAKED DISHES:

• baked meat - rump or rump:
• roast beef in English - butts;
• clippings in English - clipping;
• roll - shoulder blade, thigh.

  BEEF FOR STEWING:

• goulash - shoulder blade, brisket, knuckle, neck, rump, thigh, rump;
• roast - rump or rump, shoulder blade;
• shtufata - rump or rump, shoulder blade;
• roll - rump or rump, shoulder blade;
• zraz chops - rump or rump, thigh, thick and thin edge;
• zraz chopped - spatula.

  BY-PRODUCTS:

• boiled - tripe, tongue, salted tongue, heart;
• fried - brains, liver;
• stewed - kidneys, goulash from the heart.

Another source and another diagram:

1 - head,
2 - neck, cut,
3 - sirloin,
4 - bang,
5 - thick edge,
6 - middle of the shoulder blade,
7 - thin shoulder blade, knuckle,
8 - thin edge,
9 - from the edge of the edge,
10 - sternum,
11 - thin fillet,
12 - arable,
13 - curl, arable land,
14 - thick loin,
15 - barrel,
16 - English fillet,
17 - rump,
18 - middle of the thigh,
19 - rump (not included in the picture, inner thigh),
20 - sec, thigh; ossicle, part of the section, with the acetabular bone,
21 - shank.

Beef is divided into 3 varieties.
Top grade includes:
- back,
- chest parts
- filet,
- shanks,
- rump and rump;

To the first- shoulder and shoulder parts, as well as flank;

To the second- notch, front and back shank. http://idilbay.ru/1gov.php

But theoretical background is also important. You can't become a doctor without reading textbooks, but only by being present at operations. Therefore, in order not to look at the process “like a ram on a new gate”, read this article.

When is the best time to slaughter pigs?

The best time for slaughter is the beginning of winter. This is due to the following reasons.

• The best preservation of meat in the cold season. In the absence of large refrigerators, natural glaciers can be used.
• Savings on feeding costs. In winter, pigs have a small weight gain, and a lot of feed is consumed. Therefore, feeding them is not cost-effective.

Slaughter features

Before slaughter, the animal must stop feeding. The minimum duration of a hunger strike is 12 hours. During this period, the pig can only drink water.

The process of bleeding the carcass and the quality of the meat depends on the method of slaughter. Two methods are practiced.

• The pig is tied up with all the limbs, laid on its side, and its throat is cut.
• They pierce the heart.

bleeding

In the first case, all the blood gradually flows out of the cut carotid artery. The blood does not clot. Meat is cleaner and better quality.

In the second - not all the blood flows out. It remains in the chest. From there it is scooped out after opening the carcass. But still, it is not possible to remove all blood clots.

In the case of further use of blood, it is collected in sterile large containers. If not, then they are thrown to the ground.

Cutting stages

When working with the carcass of a slaughtered pig, you need to follow a certain sequence of actions, which can be called stages.

It is better to carry out all actions with the carcass when it is in a hanging position. Since it is easier to work with stretched muscles and tissues. But, unfortunately, this is difficult to implement. Most often, it is laid on the ground, spreading straw, or placed on a table.

Before work prepare the tool.

• Utility knife. The length of the blade must be at least 18 centimeters.
• An ax knife that can cut bones.
• A hacksaw with fine teeth and an ordinary axe.
• Burner or blowtorch.

Singeing bristles or skinning

To get rid of the bristles, the skin of a slaughtered boar is singeed. To do this, use a blowtorch, a burner. Then the burnt layer is scraped off.

Usually after that they start cutting, but sometimes it is the skin of a wild boar that is needed. Then they act differently.

• An incision is made behind the ears, along the neck, along the chest and beyond. The genitals and anus are circled.
• The skin begins to be removed from the hind legs and further, turning it in the direction of the abdomen and shoulder blades.

The removed skin is folded with the bristles outward. Give her time to cool down. In anticipation of further use, it is preserved by salting. The proportions are as follows - 300 grams of salt is taken per kilogram of the resulting skin. She is salted for a week. After that, store in a cool place.

General steps

• The carcass is cut or sawn in half along the spine.
• Before cutting half-carcasses into pieces, they must “rest”, cool down. This will take a couple of hours.

Cutting half-carcasses into pieces

It is produced as follows:

• cut fat,
• cut off the neck
• separate legs - front and back,
• then the brisket
• then a loin.

Moreover, the front leg is cut into even smaller parts.

The upper part - it is called the shoulder blade, the middle part - the knuckle and the leg remains. Do the same with the back leg.

The division of the carcass into two half-carcasses is not necessary. You can make a dismemberment according to the English scheme. It consists in the fact that the entire carcass is cut into 4 pieces. And then they cut out smaller pieces. These cut pieces will be the same in both cases.

What is "meat yield"

It is often said that the yield of meat is so many percent. These percentages show the amount of meat in the total weight of the slaughtered pig. And it is meat without bones, chaff, cartilage, veins and tendons. Its release from all of the above is called deboning and trimming, respectively.

Considering the total mass of the slaughtered pig as 100%, they set such an indicator as the yield of meat in this particular carcass as a percentage. To do this, it is necessary to divide the weight of pure meat raw materials by the total mass and multiply by 100%.

Trade names of pork carcass parts and their application

Different parts of the pork carcass have different taste qualities. The most juicy and tender are those that do not take part in the movements of the animal. These are muscles located along the spine. Including the neck. In a pig, she is inactive.

The name of the parts of the pork carcass are presented in this diagram.

How they are distributed by grade in the distribution network is shown in the following photo.

The meat located in its upper part is one of the best cuts of the carcass. You can cook almost all known meat dishes from it: chops, boiled pork and more.

The lower part - goes to the jelly.

Consists of three parts.

• Neck part. It is very soft, juicy, tender, but fatty meat. From it you can cook any meat delicacy.
• Pure shoulder meat. It is more rigid. Suitable for sausages, ham, baking, frying.
• Meat on the shoulder bone. Very tough meat. Suitable for smoking and frying.

It is called the shank, located on the back and front legs. This is a very dense and tough meat. Goes for cooking jelly or smoking. Sometimes a bone is removed from the shank, and the remaining meat is used to make delicious rolls.

Carbonade - located in the dorsal-lumbar section of the carcass. It is supported inside by a notch.

The tenderloin itself is very juicy meat. It makes excellent chops and escalopes.

When cooking a carbonate dish, it can first be thermally processed in a double boiler and then baked. It is good in smoked and dried form.

Abdominal cut

It consists of the following pieces.

• The brisket is the thickest part of the abdomen. It is located closer to the waist. Lots of fat. It is smoked and fried.
• The flank is a thin peritoneum that reaches the hind legs. It can be fried and cooked rolls.
• Undercut - the lower part of the peritoneum. A thin layer of fat with meat streaks. Good for frying.

This piece is the lower back. It does not differ in fat content, so it is usually baked, you can take it to barbecues.

Head

It is used for cooking jelly.

• Pork tongues - go to the preparation of a delicacy dish "Jellied tongue".
• Ears - boiled, smeared with mustard, breaded and grilled.
• Cheeks - suitable for boiling broths, and they can also be baked.

Of course, one article cannot fully describe all the nuances of working with pork carcasses. But for a beginner who wants to form a general idea of ​​\u200b\u200bthis process, it will be useful.

Meat is a very unusual product. Its chemistry is very complex. Meat contains proteins, minerals and extractives, fats, water and even vitamins. The quality of meat largely depends on the combination of all these substances. For the average consumer, understanding the nutritional value of various parts of the carcass of livestock is generally not necessary. Understanding the culinary value of a particular type of meat is much more important. The consumer usually wants to know how and what is the best way to cook from a particular part of the carcass, and vice versa, he wants to buy the meat that is best suited for the planned dish.

Different parts of the carcass of livestock have different nutritional and culinary value. And this is reflected in the price of a particular piece of meat. Various schemes for cutting (cutting) carcasses allow you to sort the meat. They vary from country to country and change slightly over time. And it’s not a fact that all meat producers and processors use one kind of cutting. Therefore, the cut schemes presented are rather arbitrary, but still help to understand a lot.

It should also be said that there is some confusion in terminology. The diagrams do not show "tenderloin" - the best and most expensive part of the carcass (high-grade meat). In everyday life, this term means any part of the carcass without bones, that is, simply - the pulp. The tenderloin (a small muscle tissue) is found in the carcasses of cows, calves and pigs in the lumbar region closer to the ridge. The grade of meat does not depend on the quality of the meat of the carcass as a whole, but on the location of the cut in the carcass.

Beef (veal) carcass cutting scheme

Filey- not fatty and tender meat (sometimes called "thin edge"). Great for frying, for cooking kebabs and chops. The tenderloin is also considered a sirloin (although part of the tenderloin is also in the sirloin). The cut itself can be cooked in almost any way - boil, bake, stew and fry.
dorsal part- this part is also called the "thick edge" or loin. The meat is great for baking (even in large pieces), for chops, broth is cooked from the ribs.
trong> Butt and rump (thigh) - tender and juicy meat, from which you can cook a wonderful roast.
Thoracic part (sternum, brisket)- meat in which layers of meat and fat are interspersed with film tissue. It is used for boiling together with the rib part and stewing.
notch (neck)- tender and juicy meat with fatty layers. Used for frying, stewing, baking and boiling.
Shoulder blade (shoulder blade)- high-quality meat, moderately fatty and containing a small amount of connective tissue (including tendons). Meat is suitable for almost any meat dishes, including roasts.
Shanks (shanks)- used for making jelly.
Flank (hem)- meat contains a lot of connective tissue and fat, so it is quite tough and requires a long cooking time. Mainly used for making broths and soups.

Scheme for cutting pork carcasses

Tanks with a neck notch (neck, neck, or neck)- fatty and high-quality meat. It is used for preparation of shish kebabs, chops, boiled pork.
Ham (back)- used for cooking boiled pork, stews.
Dorsal part (loin)- the fattest part of the pork carcass. Used for frying, cooking boiled pork and pilaf.
Brisket (bacon)- high-quality meat for cooking almost any meat dishes.
Shoulder blade (shoulder blade)- slightly harsh meat that can be used for stewing.

Lamb carcass cutting scheme

Back (hind leg, ham)- tender and not fatty meat. Great for frying in any form.
Brisket- fatty meat with good taste. Usually used for stewing and baking.
Dorsal part (shoulder blade)- Slightly tough meat. But it is great for frying, baking and stewing (cooking time needs to be slightly increased).
Neck- somewhat harsh meat, used mainly for stewing and cooking minced meat.

How not to buy low-quality meat?

The only available ways for the consumer to determine the quality of meat are visual inspection and smell.

An undoubted sign of poor-quality meat (better to say - spoiled) is a putrid and extremely unpleasant smell (hydrogen sulfide plus ammonia), sour and musty. The surface of the meat becomes moist, sticky and slimy. The desiccation crust of poor-quality meat is dark and hardened. The meat itself changes color first to darker, and then the color becomes grayish and even greenish. When pressing with a finger on the surface of the meat, the hole does not disappear.

It is possible that the information in this article is in no way consistent with your experience and your ideas, but the information is taken from several sources and can be trusted.

Scheme for cutting beef carcass:

1 - shoulder blade: a - shoulder part, b - shoulder part; 2 - neck; 3 - thick edge (dorsal part); 4 - hem; 5 - brisket; 6 - tenderloin; 7 - hind leg: a - inner part, b-lateral part, c - outer part, d - upper part; 8 - thin edge (lumbar), 9 - flank.

The beef carcass is divided into the following parts: tenderloin, thick edge (back part), thin edge (lumbar part), hind leg (inner, side, outer, upper parts), shoulder blade (shoulder and shoulder parts), brisket, neck, hem, flank. To isolate these parts, the carcass is first cut into separate large parts (cuts), which are then deboned and trimmed.

deboning consists in separating the pulp from the bones. This operation is carried out very carefully, that is, so that no pulp remains on the bones and pieces of meat do not have excessive deep cuts.

Cleanup consists in removing coarse tendons and films from meat. In addition, when stripping, excess fat is cut off, as well as thin rims from large pieces of meat to give them a more regular shape. They also clean small pieces of meat (trimmings) obtained by deboning parts of the carcass.

Cut the carcass into pieces, roll and clean these parts as follows.

A whole carcass or a longitudinal half carcass must first be cut into front and back parts along the line passing along the last rib and between the 13th and 14th vertebrae. To do this, the flank is cut in the carcass or longitudinal half carcass against the 13th (last) rib, then the flesh is cut along the back line of this rib to the spine, which is then cut along the articulation of the 13th and 14th vertebrae. In this case, the ribs should remain at the front.

When cutting the front part of the carcass, the shoulder blade, neck, thick edge, hem, brisket are isolated.

shoulder blade separated along its contour. To do this, the muscles connecting the scapula with the thoracic part of the body are cut, the muscles located along the line running from the ulnar tubercle to the upper corner of the posterior edge of the scapula, and the muscles lying along the upper and anterior edges of the scapula are cut. Then the scapula is pulled away from the body and the muscles lying under the humerus and scapular bones are cut.

For deboning, the shoulder blade is placed on the table with the outer side down and the meat and tendons are cut off from the radius and ulna. After that, the articulation of these bones with the humerus is cut and the bones are separated, the meat is cut off from the edges of the humerus, its articulation with the scapula is cut and broken.

To separate the scapula, they rest with the left hand on the humerus, and with the right hand they tear off the scapula from the meat, then cut out the humerus. From the resulting pulp, the sinewy part (shank) is cut off, taken from the radius and ulna. The rest of the meat is cut into two large pieces: the shoulder part, separated from the humerus and the rear edge of the shoulder bone, and the shoulder part, taken directly from the shoulder bone.

The pulp is cleaned by cutting off coarse tendons and films from its surface. In large pieces, in addition, thin rims of meat and excess fat are cut off.

As a result of deboning and stripping of the shoulder blade, the following are obtained: the shoulder part is a wedge-shaped muscle, the shoulder part is two oblong-shaped muscles connected to each other.

neck is separated by cutting the pulp to the spine along the line from the spinous process of the 1st dorsal vertebra to the protrusion of the sternum, then the spine is cut along the articulation of the last cervical vertebra with the 1st dorsal vertebra. The neck is rolled, cutting off the meat in a whole layer, trying to separate it cleanly from the vertebrae. Cleaning the pulp consists in removing the coarse tendons.

The dorso-thoracic part remaining after the separation of the scapula and neck includes a thick edge, a hem, and a brisket. When dividing a whole carcass, the dorsal-thoracic part (box) is sawn or cut along, exactly in the middle of the vertebrae, into two parts. The thick edge is separated from the dorso-thoracic part after it is rolled. To do this, cut the pulp along the spine along the spinous processes to the base of the ribs. Then the flesh is gradually cut off from the ribs and sternum in a whole layer.

The removed layer of pulp is cut parallel to the spine into three pieces: a thick edge, a brisket, a hem. The thick edge is cut off from the spine at a distance of 1/3 of the length of the ribs; brisket - along a line running from the end of the first rib to the end of the last. The edge is the middle part of the layer, remaining after the separation of the thick edge and brisket.

The thick edge is a muscular layer covering the processes and bodies of the dorsal vertebrae and the upper third of the ribs. When stripping the thick edge (dorsal part), a coarse tendon is separated, located along the length of the piece between the muscles that are adjacent directly to the spine. A part of the tendons is also cut off from the outer surface of the thick edge. Tendons covered with a layer of fat are not cut off. Part of the thick edge, located on the first three ribs, is cut off, because it is a muscle that easily separates (exfoliates) from each other, as a result of which it cannot be used for cutting portioned pieces. In meat of above-average fatness, a part of the thick edge located on the first three ribs is not cut off, since the muscles connected by the fat layer do not delaminate.

When stripped, the thick edge is a rectangular-shaped layer of meat.

Brisket is a muscular layer covering the lower part of the costal bones and cartilage. When stripping the brisket, the sinewy part is cut off - the flank and the edges (rims) are cut off.

Pokromka- the muscular layer lying on the surface of the middle part of the ribs. When isolating the hem from carcasses of above-average fatness, it is trimmed, cutting off the edges.

The edge isolated from the carcass of other fatness is not trimmed and used in the same way as trimmings.

When cutting the back of the carcass, a tenderloin, a hind leg, a thin edge, a hem, a flank are distinguished.

tenderloin is a muscle located along the lumbar vertebrae (on the inside). To separate the tenderloin, it is cut at the spine along the entire length. The thick end of the tenderloin (head) is cut off from the ilium and muscles of the hind leg. Then, pulling the tenderloin by the head, separate it from the spine.

The tenderloin is cleaned, separating the thin layer of pulp adjacent to it along the entire length, consisting of muscles, and cut off the tendons and films. When stripped, the tenderloin is a muscle covered with a thin layer of films.

The hind leg is separated as follows: the flank and other adjacent muscles are cut along the contour of the leg in the direction of the ilium to the spine, then the articulation of the last lumbar vertebra with the 1st sacral vertebra is cut. When cutting a whole carcass, the hind legs, after separating the lumbar part from them, are sawn or cut along the sacral vertebrae.

The hind leg is deboned as follows: from the tibia, starting from the outer end, the meat and tendons are cut, the joints of this bone with the femur are cut, and the tibia is separated, cutting off the meat and tendons from it. Then the ilium is separated by cutting its articulation with the femur, and the meat is cut from the bone. Next, the meat is cut along the femur and the muscle located on the back of the bone, the inner part of the leg, is separated by layer. After that, the femur is cut out. The remaining pulp is then cut in layers into three parts: side, outer and top.

Side part located on the front side of the femur, the outer part is located on the outside of the same bone, and the upper part is on top, on the ilium of the pelvis.

Parts of meat after separation of the bones are cleaned from films, coarse tendons, rims and excess fat.

From the outer part, sinewy meat is cut along the layer, cut from the lower end of the tibia (thigh and shank).

The thin edge is separated from the rest of the hind leg (loin), which also includes a hem and flank. A thin edge is separated from the hem and flank along a line passing at a distance of 2 cm from the lateral spinous processes of the lumbar vertebrae.

When the thin edge is rolled, the meat of the spine is cut along the dorsal part along the upper spinous processes, after which it is cut off from the bones in a layer. In this form, the thin edge is a muscle layer covering the processes and bodies of the lumbar vertebrae.

They clean the thin edge, cutting off coarse tendons from its outer surface. Thin tendons covered with a layer of subcutaneous fat are not cut off. In very fatty meat, the fat is cut off, leaving it on the meat with a thickness of no more than 1 cm. The thin edges of the meat are cut off.

The stripped thin edge is a layer of meat that has a rectangular shape.

Hemline and flank cleaned from rough tendons and films.

These parts of the meat of carcasses of medium and below average fatness are used in the same way as trimmings. The trim of carcasses of above-average fatness is separated and used for cooking. To do this, the part remaining after separating the thin edge is divided approximately in half. The flank is the muscular layer of the lower peritoneal part of the carcass.

trimmings, remaining after stripping all parts, are also stripped of coarse tendons, films and excess fat is separated. The presence of fat in the total mass of scraps should not exceed 15%.

Bones, peeled from meat, are crushed so that during heat treatment, nutrients are better digested from them. Tubular bones are not crushed, their thickened part is sawn off, and the "tarsal" (tube) is left intact, since with such cutting the fat is well digested.

The culinary use of beef carcass parts is determined by their nutritional value and culinary properties, which depend on the amount and type of connective tissue contained.

The tenderloin, thin and thick edges have a small percentage of connective tissue, so they quickly soften when frying.

The shoulder blade, side and outer parts of the hind leg contain a significant amount of connective tissue and soften during prolonged cooking when stewing.

The neck, flank, hem from carcasses of low fatness have up to 80% of connective tissue. Therefore, these parts of the carcass are ground in a meat grinder before heat treatment or boiled whole. Pokromka is sometimes boiled with bones and used for soups.

Semi-finished products in large pieces can be used without any additional processing, for boiling and stewing, and some of them for frying.

When used for other culinary products, semi-finished products are pre-prepared from them in the form of separate portions or smaller pieces.

Below is the rational use of beef carcass parts in cooking.

Name of parts	Method of use and product name
tenderloin	For frying in its natural form whole, in portions and small pieces (roast beef, fillet, steak, langet, beef stroganoff)
Thick and thin edges	For frying in its natural form whole, in portions and small pieces, as well as in portions breaded in breadcrumbs (roast beef, entrecote, beef stroganoff, rump steak)
Upper and inner hind legs	For frying in portions, breaded in breadcrumbs, small pieces in their natural form (rump steak, beef stroganoff)
Side and outer parts of the hind leg, brisket, hem, shoulder and shoulder parts of the shoulder blade of carcasses of category I	For stewing in large portions and small pieces, for frying in chopped natural form and for cooking (meat stewed in large pieces, beef, goulash, chopped, boiled meat for soups, beef)
Shoulder part of the shoulder of meat of category II, neck, hem, flank and trimmings (small pieces resulting from cleaning meat)	For products from cutlet mass, minced meat and for clarification of broths (cutlets, cue balls, schnitzels, rolls, zrazy, meatballs, etc.)

In appearance, fatness, the degree of development of muscle tissue, the amount of subcutaneous fat deposition, beef, mutton and goat carcasses are divided into two categories.

Beef carcass I category muscles are satisfactorily developed, the spinous processes of the vertebrae, ischial tubercles and makloks do not protrude sharply, subcutaneous fat covers the carcass from the 8th rib to the ischial tuberosities, in the neck, shoulder blades, first ribs, thighs, pelvic and inguinal regions - fat deposits in the form of small areas.

Beef carcass II category muscles are less satisfactorily developed; spinous processes, ischial tuberosities and maklok stand out distinctly; subcutaneous fat is available in the form of small areas in the ischial tuberosities, lower back and last ribs.

Beef carcasses of young animals of I and II categories are characterized by the same indicators as in the carcasses of adult cattle, with the exception of the degree of development of subcutaneous fat. On carcasses of young animals of category I, fat deposits can only be at the base of the tail and on the upper side of the thigh; on carcasses of category II, subcutaneous fat may be absent.

Milk veal includes carcasses of dairy calves with sufficiently developed pink-milky muscle tissue with fat deposition in the kidney and pelvic parts, on the ribs and rump. The spinous processes of the dorsal and lumbar vertebrae do not protrude. Dairy veal also includes carcasses with pink muscle tissue, fat deposits in the pelvic cavity and in the kidney area, and slightly protruding spinous processes of the dorsal and lumbar vertebrae.

Carcasses of calves that do not meet these requirements are referred, depending on their performance, to the host of young animals of category II or to lean meat.

Beef carcasses are cut in this way. First, the carcass is cut between the 11th and 12th ribs into front and back parts in such a way as not to damage the most valuable part of the meat - the tenderloin. These parts are divided along the middle of the spine and sternum into quarters. The shoulder blade and neck are separated from the front quarter of the carcass, the flesh is cut from the bones in a continuous layer and divided into a brisket, a hem and a thick edge.

The tenderloin is separated from the back of the carcass. According to the protrusion of the pelvic bone, the quarter is divided into the lumbar part (thin edge with bone) and the leg. The pulp of the hind leg (without the shank) is divided into upper, inner, lateral and outer parts. The pulp removed from the lumbar part is cut into a thin edge and flank.

Veal carcasses, like beef carcasses, are cut first into half carcasses, and then each into nine cuts: hind leg - ham (hip part), kidney part (lumbosacral), first cutlet part (back-dorsal), shoulder part, brisket with pashika, second cutlet part (antero-dorsal), neck part, knuckle (forearm), back shank.

Separate parts beef carcass they are not the same in nutritional value and taste, therefore in cooking they are divided into varieties: the first, second and third.

To I grade bevel the tenderloin, thin and thick edges, the inside and top of the hind leg. Meat of the first grade is used for the preparation of portioned natural dishes in fried form.

To grade II cut off parts of the hind leg, shoulder blades, hem and brisket. This meat is used for cooking in boiled and stewed Eida, for minced meat.

To grade III include drumsticks, flank and trimmings. Hard, rough meat of this variety is used to prepare cutlet mass and broths.

All parts veal carcass, like beef, is divided into three varieties.

• To I grade include the hind leg, the first cutlet and kidney parts;
• to grade II- the second cutlet part, shoulder blades, brisket with flank;
• to grade III- neck part, knuckle and back shank.

Rice. 1. Scheme of the location of pieces of pulp in a beef carcass, released during culinary deboning: 1 - shoulder blade; 2 - neck; 3 - brisket; 4 - hem; 5 - thick edge; 6 - thin edge (roast beef); 7 - flank; 8 - tenderloin (fillet); 9 - upper part of the hind leg (rump); 10 - the inside of the hind leg; 11 - the outer part of the hind leg (thigh); 12-lateral part of the hind leg (rump); 13 - esek (shank)

buffalo carcasses cut similarly to beef, individual cuts are classified into three varieties.

Lamb carcasses according to fatness they are divided into categories I and II.

For lamb category I include carcasses with satisfactorily developed muscles, slightly protruding spinous processes of the vertebrae in the back and withers and deposits of subcutaneous fat in the form of a thin layer on the back and slightly on the lower back. Fat deposits on the ribs in the sacrum and pelvis may have gaps.

On carcasses of mutton II category the muscles are poorly developed, the bones of the skeleton protrude noticeably, there are slight deposits of fat only on the surface of the carcass, and sometimes they are completely absent.

Rice. 2. Scheme of cutting a lamb carcass: 1 - head; 2 - neck; 3 - scapula; 4 - loin; 5 - brisket; 6 - back leg (ham).

Lamb carcass is cut into eight cuts, which are classified into three grades. Along the line passing behind the last rib at the protrusion of the pelvic bone, the carcass is divided into front and back halves. In the front half, a cut, neck, shank, dorsal-scapular part, flank and hind shank are distinguished. The breast bone is cut into equal halves. The flesh is cut along the spine on both sides to the ribs and the spine is cut from the side of the kidney part. The resulting halves of the dorsal part of the carcass are cut into loin and brisket.

The back of the lamb carcass is divided along the sacrum and spine into two hams.

To I grade include spinoscapular and posterior parts. Kazakh-style meat, manti, shish kebab, pilaf, chops and stew are prepared from these parts.

To grade II include the neck, brisket, flank. Meat of the second grade is used for soups, stews, Dungan noodles.

To grade III include a cut, a knuckle, a back shank. These parts are used for soups and chopped products.

Cutting lamb in Kazakh is that the carcass is cut only along the joints (veins), without cutting the bones, which reduces the risk of bone fragments getting into the meat.

Rice. 3. Cutting lamb in Kazakh: 1 - zhanbas; 2 - ortan-vein; 3 - asykty-vein; 4 - beldemé, or belly-wort; 5 - sube; 6 - kabyr-ha; 7 - tos; 8 - Omurka; 9 - zhauryn; 10 - tokpan-vein; II - cara-vein; 12 - bugana; 13 - mine

The following parts of meat (veins) with the corresponding bone are obtained: zhanbas (upper part of the hind leg), ortan-vein (middle part of the hind leg), asykty-vein (lower part of the hind leg with the capture of pulp from the middle part of the hind leg, due to the natural division of the muscles ), beldemé, or belly-mouth (kidney part from the pelvic bone to the first vertebra with ribs), sube (first 4 ribs from the kidney part), kabyrga (5, 6, 7 and 8 ribs of the brisket from the kidney part), tos (peg , brisket with flank), omurtka (loin with a spine without rib bones), zhauryn (upper part of the shoulder blade), tokpan-zhilik (middle part of the shoulder blade), kara-zhilik (shank), bugana (5 ribs of the brisket under the shoulder blade) , moin (neck).

As a result of such cutting, 22 pieces of meat are obtained. Moreover, beldemé, or white murk, tos, omurtka and moin in one piece. All other pieces are two.

goat carcasses cut in the same way as lamb, cuts are classified into three varieties.

Tunga adult pigs are divided into three categories: fatty, bacon and meat, and carcasses of pigs - into two categories: the first and second.

The thickness of fat pork fat is more than 4 centimeters. Its thickness is measured above the spinous processes of the dorsal vertebrae at the level between the 6th and 7th ribs. In carcasses treated with scalding, the thickness of the fat is measured without the skin. For frozen pork, the thickness indicator is reduced by 0.5 centimeters

Rice. 4. Scheme of cutting a pork carcass: 1 - head; 2- scapula; 3 - loin; 4 - brisket; 5 - ham

The thickness of the bacon pork fat is from 2 to 4 centimeters. The carcasses of such pork have well-developed muscle tissue with a layer of fat, dense (hard) bacon of white color or with a pinkish tinge, distributed in an even layer along the entire length of the carcass, with the exception of the withers. On the transverse section of the chest part of the carcass, layers of muscle tissue (at least two) are visible. The skin is thin, without pigmentation, folds and traumatic injuries.

Carcasses of meat pork over the entire surface have a layer of bacon from 1.5 to 4 centimeters. This category also includes well-fed young pigs (gilts) weighing from 12 to 34 kilograms. Subcutaneous fat on such carcasses is present on the dorsal, scapular and back parts.

To category I include carcasses of milk pigs with a head and legs, without internal organs, without injuries, weighing from 1.3 to 5 kilograms, their skin has not been removed. Such carcasses have rounded shapes, without protruding ribs and spinous processes of the vertebrae.

Carcass weight of piglets II category is 5-12 kilograms, with insufficiently rounded shapes and slightly prominent spinous processes of the vertebrae. Subcutaneous fat is present on the dorsal, scapular and posterior parts.

Pork carcasses are cut into half carcasses along the ridge line. Then the cut is divided into seven parts: scapular, dorsal (loin), brisket, lumbar part with flank, ham, forearm (knuckle), shank. All meat belongs to two grades: the first five cuts - to the first, the last two - to the second.

Culinary purpose of the shoulder blade, ham, loin and brisket - for smoking, chops, soups, borscht, goulash. Ribs and tail vertebrae are used to make stews; lard - for salting, flank and udder (nipple part) after removing the skin - for melting into lard, and skin, legs, tail and head - into jelly.

For fried dishes, you can use the loin and cheeks. Cheeks and fatty trimmings are also used to fill the first liquid dishes (borscht, soups, saltworts).

Konin subdivided into two categories.

To category I include carcasses of adult animals (1 year and older) with satisfactorily developed muscles and slightly prominent shoulder blades and makloks. Fat deposits are present on the upper edge of the neck in the form of separate areas on the sacrum, on the outer side of the thigh and on the inner surface of the abdominal wall. When the muscles covering the ribs are cut, small layers are visible.

At the horse meat II category carcasses with less developed musculature and more distinct shoulder blades and makloks. Insignificant fat deposits are present on the inner surface of the abdominal wall, and in the carcasses of young animals, these deposits may not be.

Rice. 5. Scheme for cutting horse carcasses: 1 - beldemé, or sube; 2 - sting; 3 - kazy; 4 - kabyrga; 5 - toast, or brisket (brisket); 6 - zhau-ryn; 7 - zhanbas; 8 - moin, or neck; 9 - cara-vein, or knuckle; 10 - asykty-vein, or shank.

Carcasses of foals have satisfactorily developed muscles, the bones of the skeleton protrude. Subcutaneous fat deposits may be absent.

Horse carcasses are cut into half carcasses, like beef. Half carcasses are divided into 14 parts belonging to four varieties. The first grade includes the dorsal part of the fillet, butt, rump, brisket, patina; to the second - the scapular part, rump; to the third - the thigh, the cervical part; to the fourth - cut, shank, knuckle, back shank.

In culinary practice, the horse carcass is cut into the following parts.

Beldemé, or sube,- one of the best parts of the horse carcass. Corresponds to the thin edge of a bovine carcass.

sting- an oblong deposition of fat under the skin and the upper mandibular part of the neck, reminiscent of the taste of an udder.

Kazy- last 11 ribs with peritoneum and layers of fat.

Kabyrga- corresponds to a thick edge (entrecote) in cattle. It has good taste in boiled and fried form.

Toast, or brisket, brisket. Used in boiled form.

Jauryn, or shoulder blade with shoulder edge. It is used in boiled and stewed form.

Zhanbas, or back leg. It is used boiled, stewed, fried, and also for making zhai.

Moin, or neck. It is used in boiled, stewed form and for the preparation of minced meat.

Kara-veel, or knuckle, - the lower part of the shoulder blade, is a low-value part of the horse carcass.

Asykty - vein, or shank, - the lower part of the hind leg. It is an invaluable part of the carcass.

camel carcass divided as follows. It is divided longitudinally along the midline of the vertebrae and into two halves - right and left, except for the neck, which is separated from the body in the transverse direction along the line between 6 cervical and 1 thoracic vertebrae. Each longitudinal half of the carcass is divided, in turn, into the back and front parts. The back part is separated from the front along the line between the 11th and 12th thoracic vertebrae down to the cartilaginous fusion of the 12th rib, from here in the direction of the hip joint to the end of the flank. The scapular-humeral and forearm bones are separated from the front of the body with the entire muscle group of the scapular-shoulder girdle.

High-quality cut of a camel carcass: I grade - back part, shoulder blades; II grade - front part, neck, humps; III grade - shank.

The meat of young, well-oiled camels is no worse than beef. From old, hard-working camels, they get tough meat, difficult to boil, with coarse fiber, with a slightly sweet aftertaste due to the high content of glycogen. Such meat is suitable for sausages and canning.

Poultry carcasses Depending on the degree of processing, they are gutted, semi-gutted and not gutted. Gutted animals have been removed internal organs, except for lungs, kidneys and omentums, the head - 2 cervical vertebrae, legs - up to the heel joint and wings - up to the elbow. Such carcasses are suitable for direct cooking. In semi-gutted, only technical waste (intestines) was removed; in non-gutted - internal organs, head and limbs are not removed.

According to fatness and quality of processing, bird carcasses are divided into categories I and II.

To category I include carcasses with well-developed muscles and a non-protruding keel of the sternum (in chickens and turkeys, the keel of the sternum may stand out). Such carcasses have significant deposits of fat on the abdomen, to a lesser extent on the chest and in the form of a strip on the back. Subcutaneous fat deposits on the carcasses of category I turkeys have the same character. On carcasses of chickens classified as category I, subcutaneous fat is present in the lower abdomen and in the form of an intermittent strip on the back; on carcasses of turkey poults and caesarlings, subcutaneous fat is visible on the abdomen and in the upper chest.

Meat category I waterfowl has a deposition of subcutaneous fat on the abdomen, chest and back. On geese carcasses, these deposits are insignificant. Carcasses of ducklings and goslings belonging to category I have deposits of subcutaneous fat on the chest and abdomen.

On the carcasses of hens, turkeys, chickens and turkey poults classified as category II, there are slight subcutaneous fat deposits in the lower abdomen and back (in turkeys - on the back and abdomen), and on carcasses of category II waterfowl - on the chest and abdomen (in goslings - only on the stomach). These fatty deposits may be absent (except for geese carcasses), but in this case the muscles should be quite satisfactorily developed.

Poultry meat contains more complete proteins than meat from other animals. It is characterized by tenderness, easy digestibility and high palatability, as well as low-melting fats. Chicken meat contains from 2.5 to 15 percent fat, fattened ducks and geese - up to 45 percent.

game meat skinny, with a slight deposition of subcutaneous fat on the chest and in the abdomen. Used for fried foods.

Rice. 6. Scheme of culinary cutting of a rabbit or hare carcass: I - shoulder blade; 2 - brisket; 3 - saddle (renal part); 4 - back leg.

Carcasses of rabbits of category I well developed muscles and fat deposits at the withers, as well as in the inguinal cavity in the form of thick stripes. The kidneys are half covered with fat. The spinous processes of the dorsal vertebrae do not protrude.

Carcasses of rabbits II category muscles are developed satisfactorily. At the withers, in the inguinal cavity and on the kidneys there are slight deposits of fat. The spinous processes of the dorsal vertebrae protrude slightly.

Carcasses (carcasses) of livestock, rabbits and poultry that do not meet the requirements of category II are classified as lean.