Basic preparation of meat; be it beef, veal, lamb or pork, will include some cleaning and trimming of excess fat cover, lymph nodes, connective tissue and blood vessels. Cleaning meat should be performed with a suitably sized, sharp knife. The required is in the ability to remove the undesired pieces, while retaining as much saleable meat as possible. Trimming is the cutting of meat to a certain required and size Trimming meat gives it a more appealing presentation. This can be achieved by trimming the fat coverage down to a required thickness, or by trimming bones on cutlets to a certain length. Refer to Handbook of Australian Meat: http://.
Basic preparation of meat; be it beef, veal, lamb or pork, will include some cleaning and trimming of excess fat cover, lymph nodes, connective tissue and blood vessels. Cleaning meat should be performed with a suitably sized, sharp knife. The required is in the ability to remove the undesired pieces, while retaining as much saleable meat as possible. Trimming is the cutting of meat to a certain required and size Trimming meat gives it a more appealing presentation. This can be achieved by trimming the fat coverage down to a required thickness, or by trimming bones on cutlets to a certain length. Refer to Handbook of Australian Meat: http://.
TM_Prepare_portion_controlled_meat_cuts_Final.docx