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Guidelines for slaughtering, meat cutting and further processing The guidelines comprise basic techniques in slaughtering, meat cutting and further processing and the respective hygienic regulations applicable to both the small-scale and the medium-sized meat plants. Adherence to these basic guidelines would contribute to the production and consumption of safe, good-quality meat and meat products.

Jointing Meat [PDF] (Butchering, Jointing Meat, SAS Survival Handbook, p219) Note that this material does NOT appear in the smaller version John Wiseman SAS Survival Guide; ISBN 0 00 470 1674

Beef Cuts , Pork Cuts and Lamb Cuts Basic diagram lists wholesale and resulting retail cuts.

MEAT CUTS MANUAL The primary objective of this Uniform Meat Cut Nomenclature System (UMCNS) is not to unduly restrict acceptable meat cutting practices but rather, to ensure that meat, which is cut and offered for sale, is properly identified in a meaningful and uniform way. In essence, this program is designed to provide the trade and consumers with a simple and informative system of nomenclature which will ensure the use of standardized terms in the naming of meat cuts, discourage any misuse of these terms and provide consumers with information which they require in making price comparisons and in selecting cooking methods. Jump to: Beef | Lamb | Pork | Poultry | Veal

Small-scale sausage production Meat is an extremely complex raw material in which a single factor results in a series of interrelated changes and processes. Throughout many varying and intricate operations, an ingenious sausage maker, skilled in his task, has to stimulate those desired structural and chemical changes and processes which lead to conversion of raw meat into a final sausage product that his customers want. In the text the emphasis is placed upon the basic techniques and knowledge that govern the operations of sausage manufacture. A special part is devoted to the layout and equipment for sausage plants. In small-scale sausage production there is a high degree of local variation both in the manner of spicing and the types of sausages demanded and it is for this reason that properties of different meats, the use of spices and types of casings are especially considered. The formulations and processing methods used in the production of conventional and novel sausages, including all-beef products, are also presented with special care. Factors affecting the quality and storage of sausages are described for each individual group but keeping quality problems from the standpoint of sausage distribution are further discussed in the last chapter. The manual has been written in such way to be of use to those new to sausage manufacture as well as to established meat processors who often need specific information when projecting future plants.

The Art & Practice of Sausage Making The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. In sausage making, quality standards are maintained while using most parts of the animal carcass.

Home Made Sausage Sausage continues to grow in popularity today. Sausage can be made by grinding or emulsifying meat, poultry, or game, mixing in salt and other seasonings, and then stuffing into a container or casing. Many meat processors and local custom locker plants make excellent sausages. However, you can make homemade sausages. They are particularly popular among hunters who find that properly handled game, when made into sausage, is palatable and highly nutritious. Making sausages spiced to meet your own preferences is a further incentive to prepare them at home.

The Best of the Wurst Sausages can be loosely classified into five categories, although each category supports a wide variety of sausage types. Cooked and cooked-smoked sausages include frankfurters and bologna. Luncheon loaves and specialty sausages include olive loaf, head cheese and pimento loaf. Fresh and fresh-smoked sausages, which must typically be cooked before serving, include varieties such as pork breakfast sausage and bratwurst. The cooked, gelled-type category contains products such as liverwurst. Fermented sausages are classified as being either dry, such as pepperoni and salami, or semi-dry, such as thuringer and summer sausage.

FOCUS ON: Sausages Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. How long can you store them -- and where? Are they fully cooked or not? The following background information will answer these questions and others. Use the storage chart as a guideline for proper handling.

SausageMania is a new, non-commercial sausage website devoted to the art of gourmet sausage-making. SausageMania features sausage making tips, recipes, resources and sausage-related links. There are also instructions on motorizing your grinder and a wonderful photo tutorial on sausage stuffing. SausageMania is the Web's BEST sausage site, created to convince people that anyone can make excellent sausage (as well as kippered salmon and lox) without a big investment in equipment.

Processing Meat in the Home by the Minnesota Extension Service

Home Processing of Poultry This publication should help you understand the importance of cleanliness and the procedures for properly processing poultry. In processing you must follow a number of steps to convert the live bird to meat for human use. You must develop your processing techniques to prevent contamination of the meat with intestinal or crop contents. Poultry meat can also become contaminated from dirty equipment and facilities or from people who have a transmissible disease. Any form of contamination of the poultry carcass lowers its quality and shortens the storage time as a wholesome product. The following suggested procedures provide an orderly manner for converting your live poultry into a clean, attractive, dressed carcass. Study the procedures, develop your techniques and proceed in an orderly manner to process each bird. Excellent online text, with pic.s

A Pocket Guide to Care and Handling of Game Birds from Field to Table Wild game birds may become contaminated with bacteria or gastric juices if they are improperly handled. Off-flavors and odors may develop in the meat, and your risk of foodborne illness may increase. For optimum eating quality, remember the following handling tips during hunting, storage and food preparation.

Safe Handling of Wild Game -- Game Birds It is best to dress and cool small game as soon as possible. Many hunters prefer to draw small game in the field. Wipe out the cavity with clean paper towels or cloth and hang or lay the game in a well ventilated place to cool. Hanging close together or stacking game in a mass may cause heating. Skinning game in the field and then placing the carcasses in an insulated cooler between layers of dry ice is an excellent way to rapidly chill carcasses.

Wild Side of the Menu - No1. CARE and COOKERY The most succulent wild game can be destroyed by improper handling in the field or improper cooking at home. The handling of the meat between harvesting, storing and eating can make the greatest difference in flavor and taste. The purpose of this bulletin is to provide information on proper care and cookery of wild game in order that you can fully enjoy the fruits of the field. Undesirable strong flavors in the meat can be due to inadequate bleeding, delay or carelessness in dressing, or failure to cool the carcass promptly. Generally, game animals are cleaned and butchered in the same manner as domestic animals. However, one must remove mutilated and bloodshot areas as well as bullets and shotgun pellets. Remember, the flavor of wild game meat, when handled properly, is delicious and characteristically unique to the species. Venison and antelope taste as different from one another as beef and pork.

Wild Side of the Menu - No2. Field to Freezer It is important to be properly prepared for hunting. Check to see that you have all of the equipment needed not only for hunting but for handling your kill. This publication will discuss deer, but the principles apply to other large animals such as elk, moose, bear, antelope or mountain sheep. Includes: Introduction, Field Dressing, Skinning a Deer, and Muscle Boning Venison.

Care and Handling of Deer from Field to Table Downloadable PDF manual

A Pocket Guide to Care and Handling of deer from Field to Table Proper handling of the meat at each step from field to table helps ensure optimum eating quality. Keep the following food handling and hunting tips in mind.

Safe Handling of Wild Game -- Big Game Carcasses Kind of short, but still interesting.

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