Helping the learners!
Helping the learners!
Introduction to Lamb Lamb: Meat from young sheep, usually under 12 months of age. Tender, mild flavor, light pink color. Mutton: Meat from mature sheep, usually over 2 years of age. Stronger flavor, darker red color, firmer texture. Widely consumed in many cuisines and valued for roasting, stewing, and grilling. Nutritional Value of Lamb Here’s […]
Introduction, structure of meat, effect of heat on meat cookery, Processing of wholeanimal (Pre-slaughter, slaughter, Post slaughter), Meat grading (Quality & yield grading) Introduction to Meat Fabrication Meat fabrication refers to the process of breaking down a whole carcass or large primal cuts into smaller, usable, and market-ready portions. It includes cutting, trimming, boning, tying,
Unit 2- Meat Fabrication Read More »
Introuduction to Beef Beef is the culinary name for the meat from bovines, especially domestic cattle. The word “beef” comes from the Old French word “buef”, which originally referred to cow meat. It is one of the main and most widely consumed meats across the Western countries, the Middle East, Australia, Argentina, Europe, the United