Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”

1. Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters” Meat & Poultry

2. Meat Meat comes from different mammals, mostly domesticated, but also game. In restaurants, meat most often comes from different cows, pigs, lambs and calves. Each animal is butchered into specific cuts. The cuts have various uses. All meat types are often ground into forced meat for numerous recipes.

3. Beef • Beef has a clear red colour. • Beef has a low fat content. • The texture of beef depends on the age, the amount of stress put on the animal and how much the muscles are used.

4. Primal Cuts of Beef *One possible schematic based on British standards.

5. Commonly used cuts of beef • Inner thigh • Outer thigh • Rump steak • Sirloin • Tenderloin • Chuck

6. Commonly used cuts of beef • Brisket • Flank • Silverside • Rib eye steaks • T-bone steaks • Shank

7. Veal • Calves are slaughtered at an age that varies from 12-24 weeks. • Veal is pale pink in colour. • The meat is firm, but more tender than beef. • Like beef, veal has low fat content. • The cuts of veal are similar to beef.

8. Lamb • Lamb meat is distinctly red, like beef. • Racks of lamb is often barbequed • Other cuts of lamb are seasoned it herbs and roasted in the oven. • Shoulders of lamb can be braised or cooked in the oven.

9. Primal Cuts of Lamb *One possible schematic based on British standards.

10. Commonly used cuts of lamb • leg chops/steaks • loin chops • saddle of lamb • lamb cutlets • rack of lamb • shoulder of lamb • noisettes

11. Pork • There is many kinds of pigs just as with cows and lambs. • The pigs are slaughtered when they are 6-7 months old. • Pork is noticably paler than beef and lamb due to the higher content of fat.

12. Primal Cuts of Pork *One possible schematic based on British standards.

13. Commonly used cuts of pork • Pork shoulder • Pork belly • Loin of pork • Pork chops • Spare rib • Loin ribs • Leg/ham • Tenderloin

14. Poultry = Fågelkött • Poultry is a kind of meat, that comes from birds. The color of the meat is lighter than pork, beef and lamb. • Fågelkött är ett slags kött som kommer från fåglar. Färgen på köttet är ljusare än fläsk, nöt och lammkött. 1. Chicken – Kyckling 2. Turkey – Kalkon 3. Duck - Anka

15. Poultry Poultry is a kind of meat that comes from birds. The color of the meat is lighter than pork, beef and lamb.

16. Chicken Chicken is the most used of poultry. It’s served both at fast food restaurants in different forms, like for example chicken burgers, chicken nuggets and so called ”drum sticks”. Moreover, chicken is also used in more exclusive restaurants with different side dishes. Chicken is used all over the world and in many recipes.

17. Chicken breast Chicken breast filets have no bones in them. They can be used just as they are, cooked in different ways, but they can also be cut into pieces and used in stews and soups.

18. Chicken thigh Chicken thighs are mostly used just as they are, baked in an oven. The skin is left on to give it a crispy surface and the thighs are often marinated so the skin gets a special taste.

19. Drumstick Drumsticks are the chicken’s legs. They are often on fast food menus but they can also be served at nicer restaurants, but then they are served with other sides.

20. Other basic poultry Turkey Duck Ducks are either roasted or braised and usually served whole. • Turkeys are much larger and the meat is from these birds is sometimes used in a processed form in a variety of dishes. Turkey breasts are sometimes served after being roasted in the oven. Turkey can be served warm or cold.

21. Pictures in the presentation are taken from the public domain via the Internet. The presentations are used for non-profit educational purposes.