Cutting fresh meat

The cutting of fresh meat is a step in meat production and processing within the meat industry .

Cutting is primarily the division of animal bodies after the blood, innards and inedible parts of the body such as the hoof, horn and skin have been removed during the slaughtering process. Usually the animals are roughly cut up in a first step. Depending on the size of the animal and the intended use, it is common to divide it into two halves (lengthways or across a vertebra) or cut it into quarters. Depending on the era and region, different cutting / cutting / dividing rules have been drawn up for further cutting, which determine typical forms of supply in trade and commerce.

Aspects

The form and implementation of the dismantling depends on several aspects:

In general, the terms only apply to slaughtered animals, which also applies to animals that have not been killed.
There are terms in the hunter's language for animals shot during a hunt

As with slaughter, cutting usually separates the bodies of mammals and poultry .

In general, this is the name given to products from commercial manufacture. In the case of house slaughter , the client decides how the cutting is to be made.

Sometimes the names differ within a species according to the sex and age of the animals (heifers / bulls, cattle / calves).

Offal are also obtained during cutting, but are treated separately as a separate group of goods compared to fresh meat.