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Butchery Larder Notes

Published in: Food
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  1. 1. From time to time we are asked about relative average weight of different chicken cuts .obviously this can vary quit substantially from bird to bird .and this study aim was quit different but as part of the proceed 10 chiken carcasses were cut up and up and weight with and without skin and there were /
  2. 2.  A Butcher is a person who may slaughter animals,dress their flesh,sell their meat or do any combination of these three tasks.They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishment.
  3. 3.  an ancient trade,whose duties may date back to the domestication of livestock,butcher formed guiled in England
  4. 4.  In parts of the world,it is common for perform many or all of the butchers duties .Where refrigeration is less common these skills are required to sell the meat of slaughtered animals
  5. 5. Butchers at a butcher shop may perform primary butchery,but will typically perform secondary butchery to prepare the frsh cut of meat for sale .This shop may also food preparation
  6. 6. Borly neless chicken breast continue to balloon in size from what was a standard 5 to 6 ounces each to neerly 8 ounces. While the meat is lean that extra weight add up .
  7. 7.  A sheep in first year is called a lamb and its meat is also called lamb .the meat of a juvenile sheep older than one year is hogget outside north america this is also a teram for the living animal .the meat of an adult sheep is mutton a term only used for the meat.
  8. 8. Fish cut or bait cut is common english language colloquial expression dating back to the century united states that advise for teamwork .
  9. 9.  A Primal cut is a piece of meat initially separated from the carcass during butchering .Different countries and cultures make this cut in a different ways,and primal cut also differ between type of carcass
  10. 10. Chef Sunil Kumar Research Scholar & Teaching Associate IHTM MDU Rohtak and IHM Rohtak Haryana 124001 9996000499 Facebook id: ihmsunilkumar THANK YOU…