Meat catalog

MONDOL GOFFUR, MERINO VICTOR, CARRION DANIEL, CANCHE MIS JESUS.

CHETUMAL Q.ROO 01/06/2017 MEAT CATALOG Abstract

PRESENTS THE ORGANOLEPTIC CHARACTERISTICS

FIND THE CUTS YOU NEED!!

PROFESOR: LIC. ROCIO DEL ALBA LOPEZ

UT CHETUMAL

This project deals with the case studies of the animals that are for consumption and its cuts that each has, as well as its sub-products

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Carretera Chetumal-Bacalar KM 5.3, Chetumal, Quintana Roo http://www.utchetumal.edu. mx/ 07:00-15:00 15:00-22:00

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Introduction In the following work, a catalog will be presented about different proteins that are currently used in Mexican and international cuisine, which are of the utmost importance because correct knowledge of these, will lead us in the same way to the correct use of the proteins, answering questions such as, what preparation to use? What cuts can you find? With what organoleptic properties does the cut count? At what temperature to seal in case the cut or protein requires it? How juicy or tasty is a cut?

It is important to mention that each protein has different major and minor cuts, and likewise some are similar in name, or the part located, but not for that, they have the same quality inside an animal, for example, if we take a chicken wing that is commonly eaten in most households and compared to the duck, it is found that both have little meat, but the duck has more cartilage and its meat is drier, while the amount of chicken in the area is juicy.

In the same way, different case studies will be presented related to problems that exist in relation to proteins, without further preamble, the work.

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Contenido Introduction ....................................................................................................................3 Case study Beef ............................................................................................................. 5 Case Study Pork............................................................................................................. 5 Case Study Lamb ........................................................................................................... 6 Case Study Duck ............................................................................................................ 8 The Nutrimental Aspects ..........................................................................................10 Case Study Deer ........................................................................................................... 11 Case Study Quail ..........................................................................................................12 Loss of weight prior to slaughter and processing. .....................................................12 Carcass yield ............................................................................................................. 13 Case Study Rabbit.........................................................................................................14 Catalogs........................................................................................................................ 15 Catalog Beef ................................................................................................................. 15 Catalog Pork ................................................................................................................ 20 Catalog Rabbit ..............................................................................................................23 Catalog Duck ............................................................................................................... 25 Catalog Deer ................................................................................................................. 27 Catalog Quail ............................................................................................................... 29 Catalog Lamb ...............................................................................................................30 Conclusion ....................................................................................................................32 Bibliography ................................................................................................................. 33

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Case study Beef The problem with the beef in the state of Quintana Roo does not take much importance to this animal, resulting in the lack of quality in the major and minor cuts of beef, as well as high costs due to the low demand for part of the population in general, making it difficult for students of gastronomy to find quality and optimal cuts of their kind in their city that are often needed for cooking in a kitchen.

Many of the restaurants in the "Riviera Maya" or very good restaurants in the southeast of MĂŠxico create links with cattle companies in the north of the country, where beef is very important and therefore the quality of the protein is excellent.

One proposal to solve the problem would be that the schools that teach the major in gastronomy, create links with companies from the north of the country to have a supply of premium meat, or create an agreement with restaurants of the Riviera Maya or other Restaurants to be able to order together and obtaining the same high quality protein that would help a better appreciation of the meat in practices and also reinforcing the theoretical knowledge acquired within the classroom

Case Study Pork A restaurant asks a supplier of pork for the production of their dishes, the warehouse manager specifically asks for ribs, loin and pulp, but asked to specify the use of the meat and what is the best way of storage. The referring points for what is requested are the following: 1. Fresh pork can be kept in the refrigerator, in the coldest part, between three and five days.

2. In a suitable container for its preservation will be a container with grate, so that the juice that it releases is not in contact with the meat.

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3. The pork can be kept in the freezer at a temperature of -18 ° to four months if they are medium or large pieces and two months for minced meat and sausages.

To verify that the meat is fresh and in good condition it is necessary that the fat is white, the meat is pink and respectively clean, with firm texture that must retract to the touch, the smell must be pleasant otherwise it is spoiled. At the time of cooking the meat can’t be in terms neither half nor three quarters, must be fully cooked or if diseases such as trichinosis, escherichia coli, cysticercosis could not develop.

The restaurant now knows how to take appropriate measures and how to verify if what you are selling of pork is correct and in good condition.

Case Study Lamb The lamb is less than a year old from the sheep and the ram. It is a tender and docile mammal, which belongs to the genus Ovis. It is herbivorous and raised as cattle for the production of meat and its derivatives. In Asia and Oceania, half of the world's population of lambs and sheep is clustered. The lamb meat is one of the meats that we like, especially when we make a roast leg or shoulder. The lamb is at the base of many regional cuisines of our country and has influenced the gastronomic history in a very forceful

way.

Churra,

lacha, Merina, Aragonese or Castilian are some of the

most popular breeds but,

not all breeds, nor all the pieces obtained

serve to produce the same

dishes, hence it is so important that we know races and

pieces to

properly

elaborate the Different stews with this rich meat. Depending on the age that the animal has when it is sacrificed, it will be denominated of the following forms: suckling lamb: less than 1 and a half months old; recental or ternasco: it is an animal of less than 4 months; lamb pascual or lamb of pasture: the age of the animal varies between 4 months and the year and finally, ram or ovine major: these animals are over one year old.

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The meat of lamb is characterized by being tender and tasty, the fat has to be white and abundant, while the meat must be brown. The smell of fresh lamb is soft and pleasant, it should also be attached to the rosy, reddish color on the skin. In the market it is presented in the form of channel, pieces, filleted (refrigerated, vacuum-packed and frozen). The yield of a lamb is approximately 40.28% due to the amount of waste that is extracted from the same at the time of removing the canals. A hot lamb channel weighs approximately 13.5 kg, while a cold channel weighs 14.94 kg. The conservation of lamb meat is two to four days. However, you can also keep it frozen. The large pieces at -18ยบC last between six and nine months. Chops, however, should not be stored for more than four months in the freezer.

The cooking techniques for this meat can be: Roast, Grill, Fried, Cooked and baked. As for its culinary applications it can be said that the tender and juicy meat of the lamb gives very good results in cooking both baked, grilled, stewed or stewed.

The older the animal, the meat becomes harder and therefore requires more cooking time. In this way, the leg, shoulder or neck can also be made. Even the lamb meat is also suitable for frying or batting, as is the case with leg steaks. Grilled ribs or lamb chops can also be grilled

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Case Study Duck

The raising of ducks, is a cattle activity that could be compatible with the traditional productions, or become a main item. Like other systems of poultry production, called alternative or non-traditional, the exploitation of the duck can be a valid option of traditional poultry production (chickens and layers), besides, these species for their great speed of growth, for the final weights to which Can reach and by its ease of conversion, could become a productive activity of commercial relevance in country.

The techniques for raising poultry birds today have been changing significantly with the improvement of genetic lines, which has resulted in the establishment of intensive systems throughout their productive stage. However, it can be a simple activity, provided that the animals are supplied with nutritional and management requirements, in accordance with their productive capacity and with adequate technical resources. In these cases, a moderate investment may be required in separating the productive estates (reproduction and incubation, breeding and slaughtering), accommodating disused premises for breeding and production, reaching acceptable margins of utility.

All this would correspond to an integrated production system, as was the objective of the FIA project "Implementation of a core of production and processing of broiler duck meat with high added value"; COO-1-P-178, and was also observed in the technological tour "Technological tour to centers of investigation, production and commercialization of ducks and geese in Europe" FIAGI-V-2002-1-P-2, which Started a manual with the name of "MANUAL OF BREEDING OF DUCKS - CATHOLIC UNIVERSITY OF TEMUCO�

At the global level, domestic ducks are very important as a source of food, especially in Asia, where the production and marketing of their eggs are the most important, and in North Asia meat production is the most significant.

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On the other hand, in Europe, especially in France, the per capita consumption of duck shows a stable annual growth, the same thing happens in North America, where the statistics record a significant consumption. A somewhat different situation occurs in China, where duck production ranges from 60 to 65% of world production.

The ducks belong to the Order Anseriformes, Familia Anatidae, which includes swans and geese. They are rustic animals, exceptionally resistant to the climatic conditions, so they adapt to simple and low cost facilities, being able to adapt to a semiextensive breeding based on grazing (Medina and Voullieme, 1977). However, it is necessary to take some precautions such as: avoid the presence of other animal species, movements of strangers, annoying noises, etc. Because they are easily stressed birds.

In addition, they can be bred perfectly without water ponds, since often the existence of ponds with standing water, leads to sanitary problems although, generally the ducks are little prone to disease.

From a productive point of view, they offer possibilities of integral marketing since, in addition to their meat, they sell their eggs to the baking industry and their pens, which are used for pillow fillings, warm clothes and sleeping bags. In relation to this last aspect, the plucking can be practiced four times a year, from the four months of life Genetic improvement has substantially changed the productive and reproductive indexes, as well as other characteristics related to the color of plumage and some habits of behavior.

The ducks are classified into two types: meat, where the most important races are Peking, Muscovy, Aylesbury and Rouen; And those of posture where they emphasize the Indian Corridor, Khaki Campbell and Buff Orpington Hollister and Kienholz (1980) indicate that ducks are considered relatively ineffective in feed conversion, and should be fed with palletized diets that do not have a rapid passage through the digestive system, due in part to their low humidity. Supplying pellets concentrates the food more, increases the consumption, and they become more digestible some nutrients like the carbohydrates, reason why they show a more accelerated growth. The provision of a wet diet is not advisable because of the increase in the cost of labor, and the alterations that can undergo the food under conditions of high

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temperature. This makes possible the development of pathogenic microorganisms, especially fungi, which can affect and cause disorders in the digestive system.

THE NUTRIMENTAL ASPECTS The quality of the feed, the amount of food consumed and the rate of body growth, are extremely important for determining the rate of production in meat and the number of eggs produced. A restricted diet delivered in broilers controls the intake of nutrients and prevents excessive accumulation of body fat. The excess body fat in females interferes with the function of the reproductive tract, which may become blocked or partially obstructed by increasing the amount of fat in the abdomen.

Ducks are animals that adjust food consumption very well to their energy needs, ranging from 2,400 to 3,200 Kcal / kg of ME, with no changes in sacrificial weight.

In this way, it is necessary to adjust the amino acid and mineral inputs, according to the energy content of the diets. Thus, a food high in energy, should have a higher concentration of amino acids and minerals, than another with a lower energy content.

This study concluded that: - Duck meat has a high level of approval, however, its purchase and consumption in homes is low, compared to restaurants; Where 58% do not buy this type of meat and 42% buy it very sporadically (less than 1 time a year). 16% of the population buys at least once a year or more.

- The low consumption is mainly explained by: the low availability of the product in the market, more than a barrier with the type of meat.

- Therefore, it is not a meat of massive taste, and there is usually a dislike for the amount and type of fat it presents.

-

Wild ducks have a dark plumage, a slightly stronger taste, and lean

and dry meat, which differentiate them from domestic ones.

The most important weaknesses for consumption are: - Availability - Low knowledge of forms of preparation.

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- Thus, in addition to improving availability, more education is required, both in its uses and in its benefits - There are advantages of the chicken and turkey on the duck and therefore the perceived value of the duck meat does not justify an over-price.

- Still, the Muscovy duck is more attractive than the Criollo duck, because it has a better size and appearance.

- Duck meat perceives more fat

Case Study Deer A 3-ounce serving of from the central part of the leg of beef fillet contains 138 calories, 25.6 grams of protein and 3.2 grams of fat, including 1.3 grams of saturated fat. Although this is not beef cut particularly high in fat, the same amount of from the central part of the venison leg fillet provides only 129 calories and 1.6 grams of fat, including only 0.9 grams of saturated fat, while still providing 26.8 grams of protein.

Some other cuts of meat are much higher in fat, such as for example the ribs, containing 328 calories and 27.5 grams of fat, including 11.4 grams of fat saturated, per 3 ounce serving.

This makes venison a better option, which consume too much saturated fat can increase the levels of cholesterol and risk of heart disease.

One thing that must be taken into account with venison that is not a problem with beef are fragments of lead in his flesh. Unless venison is breeding, which isn't at all common in the United States, part of the lead of the bullet that killed the deer probably will be still in the flesh when you reach your plate. A study published in "PLoS ONE" in 2009 found that meat of 80 percent of the deer professionally descuartizados even contained lead fragments. The hunters and their families often have higher levels of lead in blood, increasing your risk of developing health problems associated with intoxication by lead. If you eat venison, look carefully if there are fragments of metal in the flesh to prevent ingesting them.

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Case Study Quail The quail is a small species avian domesticated since long time by the man, it was initially used as animal experimentation in the laboratory for many years, is currently commercially exploited with the purpose of obtaining meat and egg. The characteristics of the quail that distinguish it as a species and make it a good alternative for the production of meat and eggs, is that quail are fast-growing, early sexual maturity, a short generational interval, a rate of large position and less requirement for space and food per bird than employees for chickens is presented of fattening or the laying hens. Quail start to ovopositar approximately 6 weeks of age, but can start from 5 weeks. Quail for meat can be processed between 5 and 6 weeks of life.

Commercial quail breeding has become popular mainly in some Asian countries such as Japan, China, Korea of the South and of the North, Singapore, Malaysia, Philippines, Hong Kong and Taiwan. Many of these countries have campaigns that promote their breeding and consumption. In France, Italy, Spain, Greece and Hungary are produced, processed and consumed large quantities of meat and quail eggs, many of them with added value. In the United States producing farms and processors sold the product through a limited number of supermarkets.

In Mexico during the 1970s there was a great promotion for the rearing and consumption of the products of the quail, there is even a Center for research, development and dissemination by the Government, however, all this disappeared at the beginning of the Decade of the eighties, there is currently a very focused market around the city of Guadalajara and the consumption of meat though but is widely distributed in all the Mexican Republic This is done on a low scale despite the benefits of this species.

LOSS OF WEIGHT PRIOR TO SLAUGHTER AND PROCESSING. He has been reported that the removal of water and food to quail 15 hours before slaughter is a reduction of 10% of their body weight. Some researchers have reported that with a period of withdrawal of water and feed prior to the sacrifice of 12 hours, there is a loss of live weight of 8.4% (mixed quail) at 5 weeks of age. While that the 8 weeks of age lose only 7%. When investigations were carried out to determine the progressive loss (7 weeks old male quails) weight due to the removal of water and feed prior to slaughter, it was determined that at 6, 12, 24 and 48 hours before processing lost 5.5, 9.3, 10.2 and 16.7% weight respectively.

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CARCASS YIELD In quail known as "Bobwhite" carcass yield is slightly increased by 10 to 18 weeks of age with an average of 71% of the total live weight. When quail are cooked in a 163oC (quail 10 to 14 weeks cooked for 35 minutes or quail 16 to 18 weeks cooked for 40 minutes) the carcass yield varies from 74 to 81% from the weight of quail ready to cook.

The ready-to-cook boneless meat yield is approximately 80% of this meat about half corresponds to from meat of the breast. Carcass yield (excluding gizzards, liver and heart) based on live weights of quail mixed 9 weeks of age before slaughter average 77%.

In a study where it was verified the effect of age (5 to 8 weeks of life) and sex on carcass yield of her Japanese quail, found that the performance of ready-to-Cook (including heart, liver and gizzard) channels were very similar in the two sexes 5 and 6 weeks of life, however later the females significantly reduced its average carcass yield (71.1 - 72.6%) compared to the average yield of the channel of males (75.3 - 76.2%). Of this total approximately 48.6% corresponded to the breast, the piernil was 30.3%, while the rump, the crate, the neck and wings, considered all these parts as bony parts, contributed to 21% of total carcass meat yield. The relationship of carne:hueso is increased from 3.3:1 at 5 weeks of age at 3.6:1 at 8 weeks of life.

In another study which compares the carcass and meat yields in quail to carbonization of players (58 weeks old) and 5 weeks of age. It was found that breeding females have a performance in beef ready to Cook of 66.4%, whereas reproductive males had a yield of 74.7%. While performance in young quail mixed was 72.6%. On average, the breast is cut more heavy, followed by the crate and the rump, thighs, legs, wings and neck.

The performance of the most important cuts (chicken breast, leg and thigh) is located in a range of performance between 46.3 and 49.3% from weight of the already completely gutted carcass.

A very profitable product Quail is a very profitable product and not only by its price in the market and the possibilities for cooks as take advantage up to 75% of their meat. For breeders also because it is a bird very easy to redeem and repopulate already that a woman puts a year an average of 300 eggs which takes 17 days in incubation and 300 in developing chick. To know the quail and the possibilities offered in the table, you must distinguish between hunting or wild meat and the breeding.

Wild quail, reserved primarily for hunting and a group reduced at the level of restoration, they have darker plumage and possess a meat more fibrous and mineral due to food based on grain, cereal and various invertebrates. It has a very different texture to it that is bred in captivity, but not for this reason, the latter is of lesser quality.

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Case Study Rabbit A rabbit is a small mammal characterized by their displacement through jumps and rapid reproduction. It is a relative of the pikas and hares, and differs from these are born helpless, blind and hairless, while hares are born with fur and see and move.

Let’s say you were asked to cook rabbit and broccoli stir fry. You have to think whether you will buy home grown rabbits or husbandry rabbits you have to decide if you will go with the rabbit that saves you money or the rabbit that will provide more meat to you.

The home-grown rabbit would give you less meat because it is always running and jumping in another case it exercises so it builds up more muscle when looking for its own food. The husbandry rabbit only eats it has no need to look for food because they are grown for their meat which means that it has lots of meat and fat that would be better when cooking. Also, when cooking the home-grown rabbits, it takes more time to cook as for the other rabbit has been living with other rabbits and get their own heat from each other. So, if you choose to cook the home grown rabbits you would need to prepare everything earlier because it would take a lot more time than to cook the husbandry rabbit. You need to choose whether to get more meat or muscle because of the exercise it does.

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Catalogs Catalog Beef No. 1. Tenderloin

Lower and middle back. In the quadrupeds all the spine, from the cross to the hips.

It is the most select part of the prime meat and is placed in front of the sirloin, with the trowel in the front room and the hip behind. It’s used for choice roasts, the porterhouse and sirloin steaks.

No. 2. Rump

It is the main cut that comprises the upper part of the hind leg.

Lack of fat makes it dry when done on the grill.

It’s used for steaks, stews and corned beef.

No. 3. Aitch-bone/Topside First class meat, juicy and tender, covered by a layer of 'flower', suitable for fillets and roasts. It is surrounded by the rump and round. It’s used for boilingpieces, stews and pot roasts.

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No. 4. Buttock/round/Silverside

This first class meat is very juicy and tasty, which releases little juice when seasoning it. It forms the upper part of the leg, and has the tenderloin, the sirloin on top, and behind the counter and round. It’s used for steaks, pot roasts, beef a la mode; also a prime boiling-piece.

No. 5. Mouse-round

This is a small undesirable part referred to as the “Mouse Muscle” used for boiling and stewing.

No. 6. Shin or leg

Front ham of beef, that in the homemade slaughter is accustomed to salting and marinating, like the hams, for its conserved. It’s used for soups, hashes, etc.

No. 7. Thick flank

Cut with under fat, is a prime boiling-piece, good for stews and corned beef, pressed beef.

No. 8. Veiny piece/Knuckle

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Cut muscle that joins the ribs with the hindquarter, is the part that covers the femur on the side of the belly, is connected vacuum. From this cut come the famous “milanesas” (steak) of medium size, round, tender and tasty. It’s used for corned beef, dried beef.

No. 9. Flank

First class meat very juicy and tasty, which releases little juice when seasoning it. It forms the upper part of the leg, and has the tenderloin, the sirloin on top and behind the counter and round.

It’s used for corned beef and boiling-pieces.

Hanger Cut very smooth and good flavor, practically free of fat. It is very used for barbecues thanks to the process with which it is prepared.

It comes from the diaphragm, which is a muscle that separates the thoracic cavity from the abdominal cavity and is attached to the ribs of the beef.

CUTS OF MEAT FOR BEEF FORE-QUARTER No. 10. Five ribs

Called the fore-rib. This is considered the primest piece for roasting; also makes the finest steaks.

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No. 11. Four ribs/Short Loin.

It’s called the middle ribs. This main cut is located just after the ribs.

It contains the last rib, the number thirteen, continues to descend from the vertebrae to almost two thirds of the belly of the beef. Backwards it runs more or less 18 to 20 inches, depending on the size of the res. It’s used for roasting.

No. 12. Chuck ribs/Striploin

It is also known as rib eye, veal tenderloin, barbecue or round boy. It is one of the finest, softest and most expensive cuts on the market.

It’s used for second quality of roasts and steaks.

No. 13. Brisket It is a cut of meat of the area of the chest, just behind the front leg.

It is a very versatile meat, but somewhat hard.

Suggested method of cooking: Stewed or smoked.

It’s used for corned beef, stews, soups and spiced beef.

Skirt.

Third meat, sweet, with fat infiltrations. It is used in chopped, meatballs and hamburgers and sometimes in stews, broths and cooked. Located between the ‘babilla’ and the ribs.

No. 14. Shoulder-piece

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Used for stews, soups, pot-roasts, mince-meat and hashes.

No. 15 Chuck.

It is the main cut which comprises the part of the nape and the upper part of the front leg of the head Most cuts that are obtained from Chuck are recommended for the preparation of stews, and roasts, gravies, soups, mince-pie meat, hashes, bologna sausages, etc.

Minor cuts No. 16 Blade

It is the upper part of the front leg. It is cut into pieces for stews or as ground meat.

No. 17. Shin/shank Front ham of beef that in the homemade slaughter is accustomed to salting and marinating, like the hams, for its conserved which is cut from either the leg or the shoulder as a lot of muscle and so therefore used mostly for soups and stewing.

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No. 18. Cheek.

Beef cheeks make BEST beef stews / stews or any type of Curry.

No. 19. Ox Tail The bull's tail is a bony meat, rich in collagen, which is usually cooked slowly as stew or stew.

The following is a classification of the qualities of cuts of meat, according to the several joints of beef, when cut up.

First Class — Cuts of meat include the sirloin with the kidney suet (1), the rump steak piece (2), the fore-rib (11).

Second Class — Cuts of meat include the buttock or round (4), the thick flank (7), the middle ribs (11).

Third Class — Cuts of meat include the aitch-bone (3), the mouse-round (5), the thin flank (8, 9), the chuck (12), the shoulder-piece (14), the brisket (13).

Fourth Class — Cuts of meat include the clod, neck and sticking-piece (15, 16).

Fifth Class — Cuts of meat include the shin or shank (17).

Catalog Pork Major and Minor pork cuts Back leg: It is baked in different shapes. The solid meat (boneless) broken into pieces is for stews.

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Chamorro: It is the part of the leg, next to the knuckles, hands and feet. It is cooked in the oven, as carnitas.

Loin: It is the boneless rib. It is cooked to the oven in fried pieces, cooked or simply in small fillets or breaded.

Rib: This is the inside of the loin. You can roast charcoal, grilled or prepared in casseroles. The ribs can be flattened or flattened. It is cut into individual portions.

Skirt: It is the lower part of the pig, on the side of the belly. It can be prepared cooked and shredded. Cut into pieces, and then cook.

Handyman: They are part of the legs of the pig. They are cooked, stewed, to the vinaigrette, capeadas, etc.

Shoulder blade: It is the upper part of the front leg. It is cut into pieces for all kinds of stews.

Espaldilla: An intermediate part between the ribs and the head. It is used in pieces to prepare stews.

Pulp: It is the upper part of the back leg of the pig. It has no bone. It is prepared in cooked and fried pieces; Also in steaks.

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Spine: Final part of the loin. It is used in stews, cooked or fried.

Loinhead: It is the part where the loin begins. It is used in fried pieces, cooked, stewed or carnitas.

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NAME

IMAGEN

DESCRIPTION

ORGANOLEPTIC PROPERTIES Rabbit meat is highly valued for its nutritional and dietary properties, it is a lean meat with a low fat content and with a lower content of saturated fatty acids and cholesterol than other meats.

RABBIT

They are animals of robust and compact body, with 4 short but strong legs with resistant nails, a short and fluffy tail and 2 long ears that reach up to 10 centimeters in length.

LOIN

The rabbit loins are fleshy and characterized by the nobility of their tender and fibrous flesh

ROAST

TENDERLOIN

It is the fillet that is obtained when boning the loin. It is the most fleshy part but the most noble of all the pieces. It is quick and easy to consume and suitable for all ages, especially children.

STEWS ROAST

THIGH

It is the leanest and fleshy meat of the rabbit. It is appreciated by the most exquisite palates for the fineness of its meat.

STEWS BROTH

RIBS

It is the part that is before the loin. The meat they contain is particularly tender and tasty.

It is a much appreciated portion to prepare stews and rice

ROAST

Catalog Rabbit

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LEAVER

This is a part that, like the head, has no middle ground, or you love it, or you hate it.

Rabbit liver is very rich in vitamins. In fact only with 10 g. Of liver we would be ingesting the recommended daily amount of Vitamin A.

BROTHS ROASTS

PALETILLA

It cooks quickly adapting to all the methods of cooking although it is much appreciated by the lovers of the barbecues and furnaces of firewood and mainly by the children

ROAST

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Catalog Duck Duck Breast Also called magret, it is the breast with its characteristic layer of skin, which gives it juiciness and flavor. It is appetizing but not recommended for those with cholesterol problems, because it is greasy.

Duck Leg Much meatier and tasty because of the amount of fat it takes intramuscularly. It is preferably prepared baked, baked and even in casseroles.

Duck Thigh It contains a lot of meat and its taste is very pleasant, preferably cooked without skin to not load calories to your preparation.

Duck Wings Contains more cartilage and skin than meat, very nutritious but greasy and anti-cholesterol.

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Duck Tail With high fat and cholesterol, triple the breast. Generally, they are used for concentrates in broths, bottoms and other preparations.

Duck Carcass Along with the neck and other giblets serves for the elaboration of funds, broths, soups and sauces, granting flavor and proteins to concentrate the juices.

Duck Neck Together with the carcass and other delicacies, funds, broths and even soups are prepared. The result is very nutritious to carry concentrated all the juices of the animal.

Duck Heart There are many ways to cook the duck heart, you can look it up and find blogs of people using it for their recipes and such.

With high content of vitamin A, complex B, iron and zinc.

Serves to flavor sauces, stews and other elaborations. It is very protein, but also caloric.

Duck Gizzard They contain zinc, iron and phosphorus, high in vitamin B3, are very protein but high in cholesterol, although low in sodium.

Delicious and unique.

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Duck Liver Special for the elaboration of Foie gras. In the next tab you will get more information about it.

Duck Testicles Duck testicles, which take the size and general shape of kumquats, are more tender and delicately flavored than those of lamb, which are more like small avocados.

You can find many different recipes that others have made to cook the testicles.

One way is to fry them. Kamikaze Kitchen is one of those that have experimented with them.

Catalog Deer Name.

Deer

Picture.

Description.

Organoleptics properties.

Nombre científico: Cervus elaphus

High in iron and protein, and low in saturated

Masa Corporal: 96 g

fat.

Especie: Cérvido, C-elaphus Longitud: 2.1 m(adult)

Four ounces (113,40 grams) of meat of deer provides 82 percent of the protein with

Clasificación superior: Cervus

only 179 calories and 2.2 Familia: Cervidae

grams of saturated fat. vitamin B12- riboflavin.

Niacin. B6.

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Cut.

Picture.

Description.

Usage suggestion Steak.

Leg

The meat of this part tends to be hard and very difficult to cook.

Shoulder

Hard meat, but to be cooked it becomes tender.

This meat is very soft and almost 100% lean.

Loin

Roast.

Stew meat.

Roast.

Stew meat.

Jerky Filets.

Chop.

Roast.

Meat very lean and a bit Roast. hard.

Roast.

Stew.

Fibrous and hard meat.

Chop.

Sausage Roast.

Fatty and hard meat.

Steak.

Ribs

Neck

Rump

Piece

Weight (kg)

Percentage (%)

Partial percentage

Boneless leg

20,8

25,7

46,1 (39,2)

Loin

3,9

4,8

8,6 (8,3)

Sirloin

0,7

0,9

1,6

Brisket

3,5

4,3

7,8 (9,3)

Flank

11,4

14,1

25,3 (18,6)

Neck

4,8

5,9

10,6 (7,8)

TOTAL

45,1

55,7

100

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Catalog Quail

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Catalog Lamb The neck or neck is cut very economical

and

very

appropriate for making stews, stews,

Shoulder: The front legs are shoulders, smaller than the legs, very tasty and juicy, with a greater proportion of fat, which provides a very tender meat.

Rack: A whole rack will consist of eight ribs, neatly trimmed of fat. It's one of the most expensive cuts of lamb and should be roasted until pink, or medium at most. Two racks of lamb can be tied in a circle or stood facing each other with the bones interweaved, and served as a crown roast or guard of honour, respectively. Rack of lamb is popular coated in a crust (perhaps a mixture of mustard, herbs and breadcrumbs) before roasting. The rack can also be divided up and sold as individual lamb cutlets.

Loin: A whole loin makes a good roasting joint or can be cut into individual lamb loin chops.

For a roasting joint, cook it on the bone for extra flavour, or buy it boned and rolled before stuffing, tying and roasting. Individual portions of trimmed loin fillet (allow about 150g/5oz per person) can be pan-fried and served pink as a smart dinner party dish.

Top Sirlon: This flavorful, ample cut consists of nicely marbled meat that has a pronounced sweetness. Because the shoulder muscles do more work than the leg muscles, they're less tender and thus take well to long, slow roasting or braising. Ask your butcher to remove the bones and prepare the meat according to your needs: rolled and tied for a roast, cut into chunks for a stew, or ground for burgers, moussaka, or Middle Eastern spiced lamb dishes like kibbeh.

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Tenderlion: This cut deserves careful treatment. It's lean and delicate. Keep it simple. Salt, pepper, garlic, branches of rosemary. You might want to rub the meat with oil before putting it in the hot pan. A quick pan sear for a few minutes on each side is all it needs.

You could do that on a grill, too. Slice into delicate medallions and then fan out the morsels of lamb on a platter with vegetables of your choice.

Leg: This generous cut, which can weigh anywhere from five to nine pounds, is the perennial choice for holiday feasts. The whole leg (which comprises both the narrow shank and the plump sirloin) can be simply seasoned with salt and pepper or a spice rub and roasted with the bone in. The leg is available in several different forms: sirloin end, shank end, short leg, and frenched. You may also ask your butcher to debone and butterfly the leg so that it can be splayed on the grill or stuffed, rolled, tied, and roasted.

Breast: This inexpensive, rectangular-shaped cut consists of meat and rib bones; it's often trimmed and sold as spareribs. Boneless breast can be stuffed with bread crumbs, rolled, and braised or roasted. You can also buy ribs (often called riblets) separately; they're great grilled and basted with a tangy-sweet vinegar sauce.

Shank: The shank is the muscular bottom portion of the leg. It is the ultimate cut for slow braises that require rich, intense flavor, such as North African tagines. Long cooking causes the connective tissue to break down and yields succulent, fork-tender pieces. A rich lamb shank takes well to bright-tasting garnishes like gremolata (a mixture of lemon zest and chopped parsley) or sweet ones like our apricot chutney.

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Conclusion As it was observed during the work, the proteins are very important thanks to their different organoleptic properties, and each one is very different from the others, from the juiciness of the protein, until the potency of the flavor, and each of the Proteins plays a very important role in the dishes, this work is very important for future gourmet seeking to perfect the flavors of a protein or cut, since to be able to cook it, you need to know the protein perfectly to give it the correct use with the Techniques and methods of cooking.

It is hoped that the work will be complete, since in the future it could be useful for students who wish to consult about the different types of cuts of the different proteins that were studied during the work.

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Bibliography FRACANZANI, CARLOS. 1994. Cría de Aves de Corral. 2° ed., Barcelona CEAC, 107 pp. http://www.uco.es/organiza/servicios/publica/az/php/img/web/07_10_31_manual.pdf

INE.

Instituto

Nacional

de

http://www.ine.cl/censo_agrop/f_censo_agrop.htm

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Estadísticas.

1997.

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