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Meat cuts techniques

Sara Daniela león Ávila

San JoseMaría Escrivá de Balaguer

Chía

2019
Meat cuts techniques

Sara Daniela león Ávila

Carmen Rosa Moreno

Types of cuts of meats

San JoseMaría Escrivá De Balaguer

Chía

2019
Content

Introduction:

1. Rules of hygiene in the kitchen

2. Core items

3. Types of meat cuts

3.1 steark or bife

3.2 roasted strip

3.3 Escalope

3.4 Chop

4. images

5. Conclusions

6. Bibliography
Rules of hygiene in the kitchen

- Before handling food, wash your hands with soap and water and dry them thoroughly.

- Comply with the rules of personal hygiene, the premises and good habits.

- Wear the complete uniform and in good condition.

- Use mask in areas of food processing.

Core ítems

-clean cloth.

-cutting board.

-knife preferably sharp so that when cutting is easier.


Types of cuts of meat.

- fillet:

The fillet or steak is a sliced piece that can be either meat or fish. It is sometimes
called in Spanish as beefsteak steak, which is a steak of beef, veal or beef. The
majority of fillets are cut perpendicular to the muscle fibers, thus improving the
tender texture of the meat, they are usually servir with specially sharp knives to be
cut into pieces. In the case of the piece of fish it is customary to call it fillet.

- Roast of strip:
The roast of strip, strip of roast, ribs, rib loaded or, simply, roasted, is a cut of red meat.
The rib of the animal is cut transversely in "strips", so the cut includes pieces of bone.
From the section of the ribs closest to the vertebral column, the cuttings known
generically as chops are extracted: "round rib", "rib without loin" and "rib with loin" or "T-
bone steak". From the next section of the ribs the roast is extracted and, from the third
section, the cut known as "skirt".

- Escalope:

A scallop or schnitzel is a boneless meat cut that is stretched with the help of a mallet, a
rolling pin or even hitting with the handle of a knife. The meat, being stretched, cooks more
quickly, which is useful when preparing fast foods. The meats that are usually used to prepare
escalopes are those of beef, pork, salmon and turkey, although others, such as chicken, can be
used.

- Chop:

The chop is a part of the meat (whether porcine, lamb, bovine, cow) near the ribs of the
animal. The name comes from the Valencian xulleta, diminutive of the Catalan xulla, 'rib'.
Chops are usually cooked most of the time grilled or barbecued. Sometimes they are
breaded (an example is: Costoletta alla milanese) and sometimes they are usually
marinated or salted so that they are preserved and later included in stews. The pork loin
chops are cut from the back of the pig. Remember the T-bone beef, and contain two
muscles: the loin and sirloin. As both are cooked so differently, making loin chops in quick
ways is not recommended. Lamb loin chops almost always consist of only one muscle.
They are larger than needle chops, and larger than lamb chops without bands of
connective tissue that separate the meat. The needle chop is a cut from the animal's ribs,
usually pork or lamb. They are the equivalent of beef entrecote.
- Escalope:

Un escalope o escalopa es un corte de carne sin hueso que se


estira con la ayuda de un mazo, un rodillo o incluso golpeando con
el mango de un cuchillo. La carne, al estar estirada, se cocina más
rápidamente, lo que resulta útil al preparar comidas rápidas.
Las carnes que habitualmente se emplean para preparar escalopes
son las de ternera, carne de cerdo, salmón y pavo, aunque pueden
usarse otras, como pollo.

- Chuleta:

La chuleta es una parte de la carne (bien sea de porcino, cordero,


bovino, vaca) cercana a las costillas del animal. El nombre procede
del valenciano xulleta, diminutivo del catalán xulla, ‘costilla’.
Las chuletas se suelen cocinar la mayoría de las veces asadas o a
la barbacoa. Algunas veces se empanan (un ejemplo es: Costoletta
alla milanese) y a veces se suelen adobar o poner en salazón para
que se conserven y se incluyan posteriormente en guisos.
Las chuletas de lomo de cerdo se cortan de la espalda del cerdo.
Recuerdan al T-bone vacuno, y contienen dos músculos: el lomo y
el solomillo. Como ambos se cocinan de forma tan diferente, hacer
las chuletas de lomo de formas rápidas no es muy recomendable.
Las chuletas de lomo de cordero consiste casi siempre un solo
músculo. Son más grandes que las chuletas de aguja, y las
mayores del cordero que sin bandas de tejido conectivo que separe
la carne. La chuleta de aguja es un corte procedente del costillar
del animal, normalmente cerdo o cordero. Son el equivalente del
entrecot de ternera.

- Filete:

- Asado de tira:

- Escalope:
- Filete:

Conclusiones

La técnica de corte es la operación culinaria que se utiliza tanto en


carnes, verduras y frutas para que un alimento sea más sabroso y
apetecible, favoreciendo también la presentación en el plato para el
comensal.

También les presento esto parala gente que no sepa del tema y aprenda
a hacerlo y distinguirlo.