food production

CUTS OF LAMB/MUTTON

Sno	CUTS	USES	LAMB(16KG)	MUTTON(25KG)
1	Shoulder (two)	Roasting , stewing	3	4.5
2	Leg (two)	Roasting	3.5	5.5
3	Breast (two)	Roasting, stewing	1.5	2.5
4	Middle neck	Stewing	2	3
5	Scarg end	Stewing, broth	.5	1
6	Best end rack	Roasting, grilling, frying	2	3
7	saddle	Roasting, grilling, frying	3.5	5.5

CUTS OF VEAL

SNO	CUTS	USES	WEIGHT30 kg
1	Knuckle	Osso-bucco, sauté, stock	2
2	Leg	Roasting, braising, escalope, sauté	5
3	Loin	Roasting, frying grilling	3.5
4	Best end	Roasting, frying grilling	3
5	Shoulder	Braising, stewing	5
6	Neck end	Stewing, sauté	2.5
7	Scarg	Stewing stock	1.5
8	Breast	Stewing roasting	2.5
	Kidneys	Stewing, sauté	-
	Liver	Frying	-
	Sweetbreads	Braising, frying	-
	Head	Boiling, soup	4
	Brains	Boiling, frying	-
	Bones	Used for stock	-

CUTS OF PORK

SNO	CUTS	USES	WEIGHT 20-22kg
1	Leg	Roasting and boiling	5
2	Loin	Roasting, frying, grilling	6
3	Spare rib	Roasting, oies	1.5
4	Belly	Pickling, boiling, stuffed, rolled and roasted	2
5	Shoulder	Roasting, sausages, pies	3
6	Head	brawn	4
7	Trotters	Grilling, boiling
	kidney	Sauté, grilling
	liver	Frying, pate

CUTS OF BEEF

SNO	CUTS	USES	WEIGHT 180kg
1	Shin	Consommé, beef tea, stewing	7
2	Topside	Braising, stewing, second class roasting	10
3	Silverside	Pickled in brine then boiled	14
4	Thick flank	Braising and stewing	12
5	Rump	Roasting grilling and frying in steaks, braised in the piece	10
6	Sirloin	Roasting grilling and frying in steaks	9
7	Wing ribs	Roasting grilling and frying in steaks	5
8	Thin flank	Stewing, boiling and sausages	10
9	fillet	Roasting, grilling and frying in steaks	3
	Fat and kidney		10
10	Fore ribs	Roasting and braising	8
11	Middle rib	Roasting and braising	10
12	Chuck rib	Stewing and braising	15
13	Sticking piece	Stewing and sausages	9
14	Plate	Stewing and sausages	10
15	Brisket	Pickled in brine and boiled, pressed beef	19
16	Leg of mutton cut	Braising and stewing	11
17	shank	Consommé, beef tea	6