Description
Systematic division of animal carcasses into major sections based on anatomical structure.
Technical
Utilizes knowledge of myology and osteology to separate muscles along natural seams and joints, minimizing connective tissue damage. The process preserves muscle integrity while allowing efficient further processing.
Culinary Significance
Forms the foundation for all meat preparation, with each primal cut having distinct cooking applications based on muscle composition.
Science
Primary Reaction
N/A (physical separation)
Parameters
Temperature
2°C optimal
0°C to 4°C range
Time
1-2 hours (beef sides)
30 minutes (small carcasses) – 4 hours (large carcasses)
Equipment
Breaking knife (20-25cm blade)Boning knife (12-15cm flexible blade)Meat saw (band or hand saw)