Sample Butcher and Fishmonger's Guide

7/29/2019 Sample Butcher and Fishmonger's Guide

http://slidepdf.com/reader/full/sample-butcher-and-fishmongers-guide 1/96



Preface

This booklet, with all of its contents, is a comprehensive guid

different cuts and ways of fabricating meat, and how to deal wwell.

The diagrams shown in this booklet will help you, the read

understand where and how your favorite food such as steak co

This booklet will also show what knives will you use before a

starting to do meat fabrication, and the DO’s and DON’Ts when

to meat fabrication.

Hope you enjoy!



•Wash and sanitize all ingredients, kitchen utensils and

equipment to prevent cross-contamination

•Regularly sharpen and hone knives

•Use proper tools and equipment when handling different

ingredients

•Remember to wash and sanitize hands before, during, and

food preparation and serving

•Follow the HACCP Principles

•Get and use ingredients you only need



•Use the same chopping board and knife when chopping

different ingredients.

•Play with knives and other pointed objects.

•Hoard ingredients.





•BOVINES

•Domesticated cattle

•European, American, Australian Cuisine; also African, East Asia and Sout

•Steer – castrated male cow

•Heifer – young female cow under three years of age and before she has

first calf

•Side – half portion of the carcass

•

Quarter –

side that is halved between the 12th

and 13th

ribs (Forequarte

Hindquarter





•Heavily exercised area

•Has a lot of connective tissue, includ

collagen

•Cuts from the area benefit from long

moist cooking methods (i.e. braising,

or pot-roasting)



•Inexpensive Chuck cut

•More tender than most chuck



•

Good choice for kabobs (if wellmarinated)



•Can be cooked in a number of way

•Mostly cooked roasted, sautéed, p

fried, broiled or grilled



•Excellent when dry roasted

•Great for a crowd; will do for a sm

family

•Standing rib roast



•Purchased either bone-in or

boneless rib eye



•Front leg of the cow

•Extremely tough

•Full of connective tissue



•Full of tendons and muscle, and a chu

bone

•Mostly used as an ingredient in conso

clarification

•Used in making Osso Buco (luxurious

Dish)



•Used for corned beef

•Best prepared with moist heat (ex. Bra

stewing, pot-roasting)



•Leaner cut of the brisket

•Flavor of the brisket pot-roast



•Tender and succulent



•Short ribs and skirt steak (carne asada)

•Contains a lot of cartilage – good for br

(rich, beefy flavor)

•Used in making ground beef



•Cut that is prized for f

than tenderness

•Long flat cut



•Lean meat

•Long, moist cooking methods (stewing,

braising)



•

Most tender part of the round•Can be prepared as pot roast o

into thick steaks for braised dish



•Popular cut for pot roast

•Can also be roasted at low tempera



•Backbone connected to the hipbone

•Tender cuts respond well to sautéing, pa

frying, broiling, pan-broiling or grilling



•Available in varieties of boneles

bone-in steaks



•Most tender part of the round

•Can be prepared as pot roast or

into thick steaks for braised dish



•Boasts extremely tender cuts

•Can be prepared without the aid of mois

heat/long cooking hours

•May be sautéed, pan-fried, broiled, pan-

broiled or grilled



•The MOST tender cut of beef

•Responds well to sauces – does not

overpower the sauce’s flavor •Can be cut as a whole strip, or into in

steaks for Filet Mignon



•A very popular steak cut from the

end of the short loin

•Consists of both tenderloin and st

steak



•Cut from the middle section

short loin

•Similar to the Porterhouse St

•Has a smaller piece of the te

•Usually grilled or pan-fried



•Tender, flavorful meat cut from th

end of the short loin next to the rib

•Doesn’t include a portion of the

tenderloin

•Has a bone along the side





•Lean, muscular, flavorful

•Primarily used for flank steaks

rolled flank steaks

•Can also be used for kabobs

•Marinated first before grilling

•Much better suited for braising

making ground beef



•Has a great flavor

•

Should be sliced thin againsgrain for maximum chewabil

•Used to make the classic Lo

Broil







•Domesticated Pig

•Boar – adult male pig kept for breeding

•Barrow – male pig that has been castrated

•Market Hog – barrow or gilt raised for meat production; weighs 50-11

•Sow – adult female pig

•Farrow – to give birth

•Gilt – female pig that has not farrowed

•Piglet

– newborn pig; weighs 1-2 kg



•Litter

– group of piglets born at one time from the same sow

•Feeder/Weaner Pig – piglet after it is weaned from the sow

•Runt – smallest pig in the litter

•Suckling Pig – very young piglet; slaughtered at less than 2 months old

generally weighs less than 15 kg

•Porker – pig fattened for slaughter

•Oldest form of livestock

•Broken down directly into its primal cuts



•Firm Pink Flesh

•No sign of Moisture

•Relatively small amount of fat over the outside

•Small amount of marbling













•contains the top portion of whole

shoulder, the blade bone exposed

two sides, and some intermuscular

•usually prepared by roasting.

•Paypay ( Filipino)



•more economical but also contains more fat

blade shoulder.

•meat from this cut is excellent for making ju

barbecued pulled pork.•cured and smoked to make a picnic ham

•best cooked by methods such as roasting, b

stewing.

•Casim (Filipino)



•Leanest and most tender p

•Tend to dry if overcooked

•Lomo (Filipino)

•3 main parts:

•Blade End

•Center

•

Sirloin End



•cut from the side

•contain long rib bones with a t

covering of meat on the outsid

between the ribs

•usually prepared by roasting, b

broiling, grilling, or by cooking

•Tadyang (Filipino)



•boneless cut of fatty meat

•popular in Asian cuisine, and fo

of many traditional European dis

•bacon

•enormously popular in Chinese

and Korean cuisine

•Liempo (Filipino)



•one of the most commonly bough

most popular joints for roasting bec

its leanness

•

one of the most expensive roastin

but it does give nice lean, uniforml

slices, prior to tying into shape

•Pigue (Filipino)



•Requires long cooking meth

(ex. Braising, stewing)

•Can be cooked with greens

other vegetables or flavorfu

sauces

•Can be added to soups

•Pata (Filipino)



•Often used in cooking to mak

stocks

•Add thickness to gravy

•

Pig’s feet

•Increased in popularity since

late-2000s financial crisis

•Paa (Filipino)





• Meat of a domesticated sheep (sheepmeats)

• Meat of a sheep a year old or younger

• FEEDLOTS- place where they let lamb relax

*NOT ALL LAMBS SHOULD BE COOKED WELL DONE



• Hogett/Mutton- meat of a 1 year old sheep

• Ewe- female sheep, capable of producing lambs

• Ram/Tup- an uncastrated male sheep

• Wether- castrated male sheep

• Lamb- young sheep, unweaned

• Slink- very young lamb below 6 mos.

• Sucker- 6-8 mos. 14-30kg, unweaned, young milk fed lam



•

Hogget/Yearling- 12-24 mos. old, no longer a lamb but noa mutton

• Mutton- older female sheep

• Old season- lamb, year old or more

• Teg- sheep in its 2nd year• Milk fed/ Suckling/ Baby- 4-6 weeks old, 5.5-8kg, unecon

no flavor

• Spring lamb- produced between March and October, wea

usually sold before July



• Angnelet (milk lamb)

- 30-40 days, 8-10kg

• Agneau Balnc or Laiton

- christmas-june, rich milk based diet, 70-150

days, 20-25kg, dark pink meat ad white fat

• Broutart / Agneau Gris

-september- december, slaughted 9 mos., 30-40 kgs



• Usually tender (from animals less than 1 year old)

• Good marbling

• Fine textured and firm

• Pink and the fat should be firm white and not too thick







•Fall off the carcass – has a different flavor and texture

•Not a skeletal muscle

•“off fall” – pieces which fall off from a carcass when butchered

•Entrails/insides – heart, liver, lungs/pluck; abdominal organs and

extremities: tail, head, feet; brain and tongue

•Can also be called “organ meats”, “variety meats”, “specialty mea

cuts”, “bad meats”, “cheap meats”, “extremities”

•

5th

Corner – butcher/culinary term



•GIBLETS – poultry offals

•More perishable than meats

•Purchased as fresh as possible

•WHITE OFFALS: bone marrow, stomach, testicles, membranes,

sweetbread, brain

•RED OFFALS: kidney, lungs, spleen, tongue, liver, heart



•

Very little importance incontemporary cuisine

•Stringy

•Small and tender – calves, lambs,

chicken

•Moderately tender – pigs

•Strongest tasting - beef



•Red offal – domesticated animals

•Tender – young animals

•Calf’s liver – most sought after – pinkish to reddish brown & shin

with a pleasant smell

•FOIE GRAS – fattened goose liver



•

Has a thick membrane (should be removed after cooking)•BEEF –very strong taste

•CALF – very tender

•Can be refrigerated for 1-2 days

•Deteriorates rapidly

•3 hrs. cooking time



•

Thymus gland – lambs and calves•2 kinds:

•Heart sweetbread

•Throat sweetbread

•Cook it flatly



•FAT

•Sheep and lamb – delicate and sought after

•Cow – firmer

•Pork – seldom eaten

•POACH



•Young animals – tender and flavorful

•Pork and sheep – one-lobed

•Calves and beef – multi-lobed



•Stomach of cows and lambs – blanched before sold

•White/cream-colored and pleasant odor

•Poached 1-2 hrs.

•METHOD:

1. Prepare 3 stockpots

2. Soak in the first pot

3. Remove after 10 minutes. Move and place into the second stock

4. Repeat steps #2 and #3, but this time, boil the liquid in the 3rd sto

lower the heat, place the tripe and put the lid on the pot.



•Membrane lining of pig’s stomach

•Protective lining

•Natural plastic wrap





•

Domesticated bird/fowl raised for meat/eggs for food•Thigh and Breast – meatiest parts

•Parts:

•

Breast•Wing Tip

•Wing Flap

•Drummette

•

Whole Leg•Drumstick

•Thighs

•Tail



•Most perishable of all foods

•Refrigerate at -1°C/34°F for 1-2 days

•Fastest thawing technique:

•Frozen poultry + vacuum-sealed bag + water + ice

•Poultry according to meat color:

•Light Meat – birds that do not fly and does not use muscles oft

(LAND-BASED)

•Dark Meat – birds that do fly and do use muscles often (MOVIN



Main Poultry

Chicken

Duck

Goose

Turkey



Game Birds

Squab/Pigeon

Guinea Fowl

Pheasant

Quail



•Domesticated fowl

•Bred for both meat and eggs

•Meat – “chicken”

•Cheapest and most commercialized





•WHOLE CHICKEN: Most commonly used type of chicken

•CAPON: Castrated male chickens that are large (between 5 and 10 po

tender, and have relatively more white meat

•BROILER/FRYER: Between 2 1/2 and 5 pounds, and can be broiled, ro

fried; young chickens, 7-13 weeks old

•CORNISH GAME HEN: less than 5weeks, weighing not more than 2 po

ready-to-cook weight

•POUSSIN: 3-4 weeks old, Very mild flavor with little fat; spring chicke

refers to chickens weighing 750-850g



•Fresh and Saltwater

•Filipino Balut and Penoy (DUCK EGGS)

•2 TYPES:

•Local Duck – less meat

•Peking Duck – more meat

• MAGRET – imported duck breast

•Most precious/most favored poultry

•

More fattier than GOOSE



•Main producers of FOIE GRAS – fattened goose liver

•Can also be prepared as CONFIT – braising the meat in its

fat

•More bulky and long-necked than DUCKS

•Shorter breast than DUCKS



•Biggest poultry of all

•Usually served on holidays (THANKSGIVING DAY)

•Could either be BAKED or ROASTED

•Usually sold frozen and whole; always placed in a net



•Legally hunted animals

•Bush meat – Africa

•Has low-fat content

•Has a pungent smell

•SLOW COOKING AND MOIST HEAT

•HEAVY SAUCES – mask its bold,

gamey flavor

•Classification:

•Small Birds – quail, pigeo

•Game

•Winged – duck, goose

•Ground – squirrel

•Large Game - Venison



•Young domestic pigeon or its meat

•Dark meat

•Scandinavian origin; Swedish skvabb – “loose, fat flesh”

•Dove and pigeon species



• eggs are small, dark and extremely thick-shelled

• considered to be more flavorful and, because of its highe

cost, is generally served at special occasions.

• particularly common in French and Italian recipes

• sometimes called Pintade



•Bred to be hunted and shot in great numbers in Europe

•Traditionally targeted by small game poachers

•Native to Georgia (country)

•Considered “semi-domesticated” – no distinct breeds hav

been developed



•Smallest of game birds

•Main producers of quail eggs

•1 quail egg = 3 chicken eggs (cholesterol)

•Can be stuffed with meat

•Used in making “kwek-kwek”











• Look for bright clear eyes

• Fish must be shiny & slimy

• Smell the fish• Look at the gills



• Look for vibrant flesh

• Press the meat with your

finger

Smell the Fis Don’t get th

it’s moist an



Don’tbuy it when it is:

–Scampering around the tank

–Swimming happily

–Sullking in a corner –Hanging motionless and panting

BUY FROZEN

B fi fi h k li df h



• Buy at finest fish markets, alive and fresh

Oys

Mus Scallops

▪ Always

sold

shocked;

Frozen

Clams/Halaan



•

Buy whole and frozen• Head on shrimp must stay moist

• Fat is on the head



- Octopus -

- Squid-

Documents

Sample Butcher and Fishmonger's Guide