دانلود کتاب Receiving, Blocking, and Cutting Meats in Retail Food Stores

Excerpt from Receiving, Blocking, and Cutting Meats in Retail Food Stores

Blocking involved dividing the forequarters and hindquarters of beef, and sides of veal and lamb, into wholesale cuts. This often included some conditioning of the carcasses, such as the removal of excess fat or dark meat from the carcasses as the meat was being separated into wholesale cuts. (appendix table 16 shows a production standard for blocking hind quarters of beef hung on the rail and indicates the method used to prepare standards for the blocking operations.)

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