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Cutting and Boning by R. Clarke; J.U. Nielsen; N.T. Madsen is a book available to read on EtoBox.

What is Cutting and Boning about?

Christmas tree A vertical stainless-steel rack containing a large number of hooks arranged concentrically around the vertical shaft and used to store and transport a large number of pork hams within a meat processing plant. The Christmas tree is suspended from the top on an overhead rail or chain. It gains its name due to its resemblance with a Christmas tree when fully loaded with cuts. Feather bones The bone that protrudes vertically from each thoracic vertebra in beef, lamb, and pork carcasses. These are often referred to as baby back ribs, riblets, or button ribs. Forequarter pistola cut A particular cut of beef incorporating the forequarter, forequarter ribs, and flank after removal of the hindquarter pistol cut from a beef side. Frenched racks A rack of lamb is a cut that contains a split backbone and 7 or 8 ribs. The rack is often frenched, whereby the rib bones are exposed by removing the fat, meat, and connective tissue from the end of the ribs to a fixed distance from the main muscle (eye muscle or Longissimus dorsi). Rack frenching is the process of removing the intercostal muscles from between the ribs on a 7-or 8-rib rack). Hindquarter pistola cut A particular cut of b

Author

R. Clarke; J.U. Nielsen; N.T. Madsen

Publisher

Elsevier Science & Technology Books

Published

2014

Language

EN

ISBN

9780323851985