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carcass video cutting

carcass video cutting

above are the video that shows how carcass cuting step by step. Watch carefully

Cheese is a solid food made from animal milk. Animals are used as a source of water is usually cow's milk. Camel's milk, goat, sheep, horses, or oxen are used in some types of local cheese. Food is known around the world, but allegedly first became known in the area around the Mediterranean. Cheese useful because usually durable, and has a fat content, protein, calcium, and phosphorus is high. Cheese is a form of preservation of milk. History Cheese was produced since prehistoric times. There is no certain evidence which the cheese-making was first performed, in Europe, Central Asia, and Middle East, but the practice of cheese making spread to Europe before the days of Ancient Rome, Pliny and obedient, cheese-making has become a coordinated effort at the time of the Roman Empire. Initial estimates of the cheese-making is between 8000 BCE (when sheep began breeding) until 3000 BC. The first cheese maker is expected to man in the Middle East or nomadic tribes in Central Asia. The first archaeological evidence of the making of cheese found in murals in ancient Egyptian tomb, which was made in 2000 BC. Greece and Ancient Rome Ancient Greek mythology as the inventor of Aristaeus mention cheese. Writing Odyssey Homer (800 BC) said that the Cyclops making cheese by using and storing sheep and goat milk. In ancient Roman times, cheese has become a daily bread, and cheese-making has become a regular business has been, not much different from today. De Re Rustica Columella writing (65 M) tells it with Rennet cheese, remove the water content, salinity, and the aging process. Natural History by Pliny (77 AD) has a chapter (XI, 97) which describes the various types of cheese consumed by the Romans in the early Roman Empire. Medieval Europe The Roman Empire spread the cheese-making techniques means uniform in Europe, and introduced to the cheese-making areas that do not know. With the fall of the Roman Empire, variations of cheese making in Europe more and more. In certain areas of cheese-making techniques to develop different. France and Italy each currently has about 400 kinds of cheese. However, advances the art of making cheese begins to decline some centuries after the fall of Rome. Many cheeses are known at present was first documented in the middle ages or later, such as cheddar cheese in 1500 AD, in 1597 Parmesan, Gouda cheese in 1697, and Camembert in 1791. [2] Kinds of cheese Cheese first distinguished from the way for it. There are two major groups of cheese: fresh cheese and cheese solid. Fresh cheeses are not experiencing the process of cooking and pressing. It is white and eaten like butter: topical, or if it is packaged in compressed air. Included in this type is mozzarella. Solid cheese, by contrast, is made by compaction, heating, pressing, and, the most decisive, maturation. Cheese is not a long period of maturation can be described as a young cheese. Gradually, he became an old cheese. Cheese is usually a dry solid, to be sliced or melted. Although it is difficult to mention all of the following kinds of cheese are some popular cheeses. In France for instance, in some areas of each village had its own distinctive cheese-alone, making it difficult to mention in full. Dutch Cheese Country of origin of cheese is the famous Dutch Gouda and Edam. Both are named from the name of the place. Both types of cheese is cheese "young" (age brief cooking, four months). It was neutral. Form of packaging is a typical Gouda like flat-coated spheres "skin" the color red or yellow. Swiss Cheese The typical Swiss cheese is known for having lots of air voids in it. These cavities are formed during the process of maturation, due to the accumulation of carbon dioxide in the maturation stage. Two popular types are Emmental and Appenzell. Emmental cheese cooked after storage of at least four months, has a sweet taste. This cheese can be shredded and then heated in the oven as a cover schotel. Appenzell sold in various ages of maturity, but must be more than six weeks. This cheese is more aromatic and taste stronger and more salty. Another type of Gruyère, with a stronger taste than Appenzell, which is perfect for fondue and bread and wine to accompany. Cheese Spain Manchego cheese has a black skin. Sheep cheese from La Mancha is two months old when called curado, hereinafter referred to as viejo (cheese in Spanish). This cheese has a taste of spices and tasty, and usually eaten with olive oil, palm fruit, or jam. Cheese Italy Italian cheese Pecorino is known is, the more spicy than Manchego. Parmesan and Pecorino cheese commonly used to accompany the pasta. Fresh mozzarella cheese that is usually eaten for breakfast. French Cheese Tête de Moine (monk's head ", because of its shape) is a soft cheese with a slightly spicy taste strong. This cheese can be eaten with bread or with pickle. France is also famous for its goat cheese, widely known as Chèvre. When young, this cheese neutral, weakly flavored, but the more mature aroma and taste stronger. This versatile cheese: to accompany the bread, jam, vinegar, pickled, or processed further. German Cheese Mountainous area south of Germany has Schönegg cheese, which comes from the Allgäu. The cheese is matured after a year has a little touch of salty and sweet. The skin can be eaten. Like Swiss cheese, this cheese has cavities. Making cheese Although there are hundreds of types of cheese produced all over the world, but the cheese is basically made in a similar way. Cheese has a style and taste different, depending on the type of milk used, the type of bacteria or fungus used in fermentation, while the process of fermentation and storage ( "maturation"). Other factors such as type of food consumed by mammals produce milk and milk heating process. In making cheese, the first stage after the milk obtained, and pasteurized milk. This is a common process. There are also several producers who make cheese from milk "raw", with 40 ° C warming over and over again, but many producers who doubts this process for reasons of hygiene. Pregnant women are not allowed to eat cheese from milk "raw". Cheese from the milk formed by removing the water content using a combination of Rennet and pickling. Bacteria are also used in pickling milk to add texture and taste of cheese. Making certain cheeses also use mushrooms.

history of cheese and cook

Cheese is a solid food made from animal milk. Animals are used as a source of water is usually cow's milk. Camel's milk, goat, sheep...

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Few kind of sausages

Bockwurst is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin. It is one of the most popular varieties within Germany, and can also sometimes be found abroad. The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). In modern Germany, however, it is made from different types of ground meat, such as pork, lamb, turkey, chicken and in rare cases even from horse meat. In Northern Germany there is also a version of bockwurst which is made from fish. Bockwurst is flavored with salt, white pepper and paprika. Other spices, such as chives and parsley, are often also added and in Germany itself bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage, it is usually cooked by simmering although it may also be grilled. When thoroughly cooked, its casing usually splits open. Ideally, one stops cooking just before that occurs because the split casing may look unappetizing and the sausage may then lose flavour to the cooking water. A bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage. Though the brat in bratwurst describes the way the sausages are made, it is often misconstrued to be derived from the German verb "braten", which means to pan fry or roast.[1] Bratwurst are usually grilled and sometimes cooked in broth or beer. Cabanossi is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It traditionally comes in the form of a long, thin sausage, 30 to 40 centimetres long, and 1.5 centimetres in diameter. Variations include chicken and duck cabanossi. In Eastern Europe, the product is known as kabanos, a name derived from the Turkish word "kaban" (hog). Polish and Ukrainian kabanos is sometimes made from horsemeat. Cabanossi is very popular in Australia and New Zealand, being one of the most commonly found types of dry sausage there. In Europe it has a lower profile, competing with a wider selection of other types of sausage. It is almost unheard of in the U.S. or Canada. It is commonly cut into bite sized chunks and eaten cold as an appetiser or snack, often with cubes of cheese and crackers. Sliced cabanossi is also a popular pizza topping. Jagdwurst (which means hunting sausage) is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy. Part of the meat is very finely minced, but another part retains its structure. Jagdwurst contains about 20 percent fat.

Few kind of sausages

Bockwurst is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin. It is one of the most popular varieties wi...

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Sausage classification

* Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger and liver sausages. * Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include Gyulai kolbász, kielbasa and Mortadella. * Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage and breakfast sausage. * Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Romanian sausage. * Dry sausages are cured sausages that are fermented and dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Sucuk, Landjäger, and summer sausage. * Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing. The distinct flavor of some sausages is due to fermentation by Lactobacillus, Pediococcus and/or Micrococcus (added as starter cultures) or natural flora during curing. Other countries, however, use different systems of classification. Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and pre-cooked sausages. * Raw sausages are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples include cervelat, mettwurst and salami. * Cooked sausages may include water and emulsifiers and are always cooked. They will not keep long. Examples include Jagdwurst and Weißwurst. * Pre-cooked sausages are made with cooked meat, and may include raw organ meat. They may be heated after casing, and will keep only for a few days. Examples include Saumagen and Blutwurst. In Italy, the basic distinction is: * Raw sausage (salsiccia) * Cured or cooked sausage (salume)

Sausage classification

* Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. ...

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The sausage history

Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty. The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.Already in 589 BC a Chinese sausage làcháng was first mentioned. It consisted of goat and lamb meat. Homer, the poet of Ancient Greece, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe. Sausage in Italy has its roots in Lucania, the actual Basilicata. Philosophers such as Cicero and Martial stated a kind of sausage called "lucanica", actually widespread in Italy, was introduced by Lucanian slaves during the Roman empire. During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century in the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning. Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars. The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat so the filler expands. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.

The sausage history

Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, ...

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Striploin, New york cut, Has luar

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcc8s2vGUCyHXwsmjZG0s_8SVeSt6FIApILiE31FmF6KSaT6RLaOQQ4qJetchnzsBwUAk9YXT3mx1ycmjg_xV8wNFESnoMzojdQh-l7AvqdrCXBKWaj3K6ropM7njCiz9zYYSX1rDNSs/s1600-h/striploin.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444587379958002098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcc8s2vGUCyHXwsmjZG0s_8SVeSt6FIApILiE31FmF6KSaT6RLaOQQ4qJetchnzsBwUAk9YXT3mx1ycmjg_xV8wNFESnoMzojdQh-l7AvqdrCXBKWaj3K6ropM7njCiz9zYYSX1rDNSs/s320-rw/striploin.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 125px; height: 120px;" /></a> Halo para butchers, how are u :-) This time i will sharing about Striploin, Apa sih striploin ?, why it call striploin ?. Untuk menjawabnya, pertama striploin itu adalah salah satu daging primadona, his meat tender, soft dan punya spesifikasi dagingnya yang memanjang dari bagian depan hingga sampai diperbatasan pinggul sapi, dan membentuk seperti lempengan daging, makanya itu disebut strip..dan dikenal dengan striploin, karena this meat came from part of loin. Butcher sudah pasti tahu jenis daging ini, jika anda pergi ke restoran western dan memesan daging jenis ini maka anda akan rasakan sensasi kelembuta daging ini, lemak yang mengumpul di bagian atasnya, akan meleleh atau melebur ketika di grill, lemak itulah yang membuat daging ini menjadi wangi ketika di grill. Di Ranch Market atau retail lainnya, jenis daging ini sangat populer, bahkan menjadi fast moving penjualan, berbagai jenis daging dijual dari mulai Lokal prime hngga Australia bahkan USA beef ada, maklumlah customer mereka kalangan expatriat yang notabene makanan kesehariannya tak bisa lepas dari daging.. Nama lain daging ini : Striploin, sirloin, has luar, lulur luar, new york steak

Striploin, New york cut, Has luar

Halo para butchers, how are u :-) This time i will sharing about Striploin, Apa sih striploin ?, why it call striploin ?. Untuk menjawabnya,...

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Butcher guide

Butcher guide

A butcher is a specialist job, ketika seorang butcher tahu betul apa yang menjadi bidang descriptionnya maka ia akan menjadi one of the best...

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butchers tools and how to use it

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JS_JUZAFZorn17yRaL1Epi1Pb9BpyyacZajVR2MFxCNqKs_4R11MvdFGPgUTFKkPsrGriSRCRbQYmowq4Mf0967Mlpbfplbt7Lqj5yzgCuBCbbuilX04duPtaUDb7R8zJMQLBJzSyLs/s1600-h/bonesaw.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444316315799745650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JS_JUZAFZorn17yRaL1Epi1Pb9BpyyacZajVR2MFxCNqKs_4R11MvdFGPgUTFKkPsrGriSRCRbQYmowq4Mf0967Mlpbfplbt7Lqj5yzgCuBCbbuilX04duPtaUDb7R8zJMQLBJzSyLs/s320-rw/bonesaw.JPG" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" /></a> Halo apa kabar para butcher??? Saya akan sharing, kira-kira ini dia nih tools yang dipakai by butcher and para tukang daging. Tools ini very usefull bagi butcher, it help butcher to work perfect and professional.. Disamping ini adalah bonesaw, it help butcher to cut frozen beef, bone, etc. Selain kegunaan yang telah saya sebutkan, bonesaw harus hati-hati dalam penggunaannya, if wrong in use than your finger will lose,,,he he e, just kidding. Pelajari dan hati-hati dalam menggunakannya. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOL-TBuP_oxvbFZ7Dh-zgDftr9NBYBQ0JfvMw55BAnbNfS80ErfWwfMmCwmeTSktqo1Wlvnm2zdRqomOdB7jgeGbef-k_PL_KpP4cTX8941Rru7Hp3LAjQRUKyrISZLUuNvByqLgVCsw/s1600-h/knife.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444317016604456738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOL-TBuP_oxvbFZ7Dh-zgDftr9NBYBQ0JfvMw55BAnbNfS80ErfWwfMmCwmeTSktqo1Wlvnm2zdRqomOdB7jgeGbef-k_PL_KpP4cTX8941Rru7Hp3LAjQRUKyrISZLUuNvByqLgVCsw/s320-rw/knife.JPG" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" /></a> Gambar disamping adalah contoh tools yang lainnya. Knife and Golok, tidak dapat dipisahkan, both are part of butcher, jika teman-teman ingin menjadi butcher professional, keep the knife sharp, kenapa ? karena pisau yang tajam akan memudahkan butcher dalam bekerja, and to get beautiful cutting on beef, poultry, seafood, etc So remember to make your knife always sharp. Asahlah pisau secara teratur dan benar, karena jika tidak diasah maka mata pisau akan tumpul and hard for butcher to get good cutting. Next akan saya share tentang kind of beef, poultry, seafood etc

butchers tools and how to use it

Halo apa kabar para butcher??? Saya akan sharing, kira-kira ini dia nih tools yang dipakai by butcher and para tukang daging. Tools ini very...

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