To cut pork, you must first understand the meat structure and shape of the pig, and know the difference in meat quality and the way to use the knife. The structural division of cut meat includes 5 main parts: ribs, front legs, hind legs, streaky pork, and tenderloin.
Classification and usage of knives
1. Cutting knife: a special tool for cutting finished meat into pieces. Pay attention to the texture of the meat, cut accurately, and try to separate it with one cut; the cortical part cannot be sawed repeatedly to avoid affecting the shape and quality of the meat.
2. Boning knife: a tool for deboning the main part. Pay attention to the order of cutting, understand the connection between bones, use the knife at a moderate depth, and do not damage other issues.
3.Chopping knife: a tool for hard bones. Pay attention to using the knife steadily, accurately, and vigorously.
Primary processing
1. First-level segmentation: clean excess fat, remove the ribs, and divide the main parts of the meat.
2. Second-level segmentation: deboning the main parts.
3.Third-level segmentation: fine processing of meat, classification and segmentation before sales based on the fatness and shape of the front and back legs.
Bomeida circular saw, the whole machine is made of SUS304 stainless steel. The saw blade is imported from Germany, with high speed, stable operation, sharp cutting edge that will not produce bone fragments and other debris, and lower loss. The table is composed of unpowered rollers, and the pork can be divided into two sections with just a light push, saving time and effort.
Post time: Jun-26-2024