Leonardo da Vinci Partnership: Kitchen and Restaurant

Guide for Starters

Meat & Poultry

Meat
Meat comes from different
mammals, mostly
domesticated, but also
game. In restaurants,
meat most often comes
from different cows, pigs,
lambs and calves. Each
animal is butchered into
specific cuts. The cuts
have various uses. All
meat types are often
ground into forced meat
for numerous recipes.

Beef
Beef has a clear red
colour.
Beef has a low fat
content.
The texture of beef
depends on the age,
the amount of stress
put on the animal and
how much the
muscles are used.

Primal Cuts of Beef

*One possible schematic based on British standards.

Commonly used cuts of beef

Inner thigh

Outer thigh

Rump steak

Sirloin

Tenderloin

Chuck

Commonly used cuts of beef

Brisket

Rib eye steaks

T-bone steaks

Shank

Flank

Silverside

Veal
Calves are slaughtered
at an age that varies
from 12-24 weeks.
Veal is pale pink in
colour.
The meat is firm, but
more tender than beef.
Like beef, veal has low
fat content.
The cuts of veal are
similar to beef.

Lamb

Lamb meat is distinctly red, like beef.

Racks of lamb is often barbequed
Other cuts of lamb are seasoned it herbs and roasted in
the oven.
Shoulders of lamb can be braised or cooked in the oven.

Primal Cuts of Lamb

*One possible schematic based on British standards.

Commonly used cuts of lamb

leg chops/steaks
rack of lamb
loin chops
saddle of lamb

shoulder of lamb

lamb cutlets
noisettes

Pork
There is many kinds of
pigs just as with cows
and lambs.
The pigs are
slaughtered when they
are 6-7 months old.
Pork is noticably paler
than beef and lamb
due to the higher
content of fat.

Primal Cuts of Pork

*One possible schematic based on British standards.

Commonly used cuts of pork

Pork shoulder

Pork belly

Loin of pork

Spare rib

Loin ribs

Leg/ham

Tenderloin

Pork chops

Poultry = Fgelktt
Poultry is a kind of
meat, that comes
from birds. The
color of the meat is
lighter than pork,
beef and lamb.

1. Chicken Kyckling
3. Duck - Anka

2. Turkey Kalkon

Poultry
Poultry is a kind
of meat that
comes from
birds. The color
of the meat is
lighter than pork,
beef and lamb.

Chicken
Chicken is the most used of
poultry. Its served both at fast
food restaurants in different
forms, like for example chicken
burgers, chicken nuggets and
so called drum sticks.

Moreover, chicken is also

used in more exclusive
restaurants with different
side dishes. Chicken is
used all over the world
and in many recipes.

Chicken breast

Chicken breast filets have no bones in them. They

can be used just as they are, cooked in different
ways, but they can also be cut into pieces and used
in stews and soups.

Chicken thigh

Chicken thighs are mostly used just as they are,

baked in an oven. The skin is left on to give it a
crispy surface and the thighs are often marinated so
the skin gets a special taste.

Drumstick

Drumsticks are the chickens legs. They are often on

fast food menus but they can also be served at nicer
restaurants, but then they are served with other
sides.

Other basic poultry

Turkey

Turkeys are much larger

and the meat is from these
birds is sometimes used in
a processed form in a
variety of dishes. Turkey
breasts are sometimes
served after being roasted
in the oven. Turkey can be
served warm or cold.

Duck

Ducks are either roasted or

braised and usually served
whole.