The breast can be cut into stew, boned and rolled, ground, or made into a pocket roast by cutting under and close to the ribs to form a pocket which can be stuffed. The edges are then laced together ([fig. 73]).
PN-5091
Figure 73.—Breast and foreshank.
Wrapping
Immediately after chilling and cutting, meat must be properly wrapped, quickly frozen, and stored at 0° F or lower until needed. Proper wrapping is essential to maintain meat quality; therefore, one should:
- Use moisture-vapor proof wrap such as heavily waxed freezer paper or specifically laminated paper.
- Prepare convenient family-sized packages.
- Wrap meat closely, eliminating as much air as possible.
- Improper wrapping will allow air to enter and result in “freezer burn” and rancidity.
- Use a proper wrapping procedure ([fig. 74]).
- Label and date each package properly.
