Butchery Larder Notes

3. 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
/

6.  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.

7.  an ancient trade,whose duties may date back
to the domestication of livestock,butcher
formed guiled in England

8.  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

9. 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

12. 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 .

13.  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.

14. Fish cut or bait cut is common english
language colloquial expression dating back
to the century united states that advise for
teamwork .

15.  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

19. Chef Sunil Kumar
Research Scholar & Teaching Associate
IHTM MDU Rohtak and IHM Rohtak Haryana
124001 ph.no. 9996000499
Facebook id: ihmsunilkumar
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