Transcript Meat and Poultry - Sweden

Leonardo da Vinci Partnership: “Kitchen and Restaurant
Guide for Starters”
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.
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.
Primal Cuts of Beef
*One possible schematic based on British standards.
Commonly used cuts of beef
• Inner thigh
• Sirloin
• Outer thigh
• Tenderloin
• Rump steak
• Chuck
Commonly used cuts of beef
• Brisket
• Rib eye steaks
• Flank
• T-bone steaks
• Silverside
• Shank
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.
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.
Primal Cuts of Lamb
*One possible schematic based on British standards.
Commonly used cuts of lamb
• leg chops/steaks
• rack of lamb
• loin chops
• shoulder of lamb
• saddle of lamb
• lamb cutlets
• noisettes
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.
Primal Cuts of Pork
*One possible schematic based on British standards.
Commonly used cuts of pork
• Pork shoulder
• Spare rib
• Pork belly
•
Loin ribs
• Loin of pork
• Leg/ham
• Pork chops
• Tenderloin
Poultry = Fågelkött
• Poultry is a kind of
meat, that comes from
birds. The color of the
meat is lighter than
pork, beef and lamb.
1. Chicken – Kyckling
Duck - Anka
• Fågelkött är ett slags
kött som kommer från
fåglar. Färgen på köttet
är ljusare än fläsk, nöt
och lammkött.
2. Turkey – Kalkon
3.
Poultry
Poultry is a kind
of meat that
comes from
birds. The color
of the meat is
lighter than pork,
beef and lamb.
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.
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.
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.
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.
Other basic poultry
Turkey
Duck
• 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.
• Ducks are either roasted or
braised and usually served
whole.
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