Cutting and Processing Meats


Meat and poultry continue to be a large portion of the Canadian diet. Although the composition of meat and poultry doesn’t change, the cutting and terminology for both food service and retail continues to evolve. Input from different ethnic groups and cuisines, consumer preferences, heath concerns, and ingredient costs all will have impacts on how we prepare meat and poultry, and also how we cut and process it.

If you are referencing recipes and cookbooks from other parts of the globe, you may come across terminology or cuts of meat that are not mentioned here, but with a bit of research you should be able to put them into context and find a Canadian equivalent.


Icon for the Creative Commons Attribution 4.0 International License

Meat Cutting and Processing for Food Service Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Share This Book