prepare portion-controlled meat cuts

PREPARE PORTION

CONTROLLED MEAT CUTS

D1.HCC.CL2.15

Slide 1

Prepare portion controlled meat cuts

Assessment for this Unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer/supervisor

Slide 2


This unit comprises three elements:

1. Select and purchase from suppliers

2. Prepare portion cuts

3. Store portion cuts to enterprise standards

Slide 3


Element 1: Select and purchase from suppliers:

Identify and select suppliers for purchasing of products

Identify the primary meat cuts

Identify the secondary meat cuts

Identify commercial establishment cuts’ specifications

Identify varieties of meats used commercially

Minimise wastage through freshness and correct

purchasing

Identify costs through yield testing

Slide 4


Identify and select suppliers

When selecting a supplier, consider the following:

Are they registered with local authorities?

Will they allow you to inspect their

operating premises?

Can they consistently supply you with the product you

need?

Slide 5


Identify Primary cuts:

Slide 6

Hindquarter of beef

Forequarter of beef


Identify Primary cuts:

Slide 7

Long leg of lamb

Loin of lamb

Forequarter of lamb


Identify Secondary cuts:

Slide 8

Hindquarter of beef

1 Shin

2 Topside (silverside and girello behind)

3 Round (knuckle)

4 Rump

5 Tenderloin (fillet)

6 Sirloin/strip loin

Forequarter of beef

7 Rib eye



Slide 9

Long leg of lamb3. Rump

2. Leg: topside, round, silverside

Loin of Lamb6. Rib loin

5. Mid loin

4. Tenderloin (fillet)

Forequarter of Lamb7. Breast

8. Neck

9. Shoulder

1. Shank



Refer to:

Meat and Livestock Australia (MLA) website:

http://www.mla.com.au

Halal Meats Australia website:

http://www.halalmeats.com.au/products.html

Slide 10

http://www.mla.com.au/

http://www.halalmeats.com.au/products.html


Identify commercial establishment cuts specifications:

Specification: Weight of each piece of meat

For example:

Sirloin 180gm each

• 1 cm fat layer

• Grass fed beef

• Packed in trays of 5 steaks

• 5% variation allowed

Slide 11



Specification: Type of meat

For example:

Lamb cutlets

5mm fat layer

Bones 7 cm

‘Frenched’ 4 cm

Packed in trays of 12 cutlets; vacuum sealed

Slide 12



Specification: Type of meat

For example:

Pork Belly

Diced: 3cm dice

1 kilo bags

Less specification is also fine

Slide 13



Variation in names abound

Students should check names used in their regions

Australian Meat companies active in ASEAN Countries

Adopt consistent names

No confusion over multiple languages

Australian terms ideal

Slide 14



Beef Strip loin

Sirloin or Porterhouse

Tenderloin

Fillet steak

Rib Set

Beef cutlet; rib eye; scotch fillet

Slide 15



Lamb leg:

Shank

Boned and rolled leg

Topside steaks

Round or knuckle

Lamb rump

Slide 16



Mid loin:

Lamb tenderloin

Chops

Rolled loin

Rosettes

Slide 17



Lamb Rib loin

Rack of lamb

Lamb cutlets

Noisettes: eye of the backstrap

Backstrap: Entire eye of loin

Slide 18



Shoulder

Neck

Boned and rolled

Dice for casserole

Slide 19


Identify varieties of meat used commercially:

Lamb

Goat

Pork

Beef

Kangaroo

Camel

Refer to websites in Student manual for more information

Slide 20


Minimise wastage through maintaining freshness and

correct purchasing:

Train staff

Rotate stock; first in, first out

Purchase only what is required

Keep in required environment for preservation

Chilled below 5 degrees Celsius

Store in food grade containers

Slide 21


Identify cost through yield testing:

True cost of product: Striploin cut into sirloin steaks

Trim as required of all excess fat and excess sinew

Cut sirloin to size required: 180 each

How many 180gm steak are obtained from piece of striploin?

Divide total cost of strip loin by number of 180gram steaks

Slide 22


Element 2: Select and purchase from suppliers:

Prepare and portion cuts to enterprise requirements

Minimise wastage through preparation and storage

Use trimmings and leftovers for alternative

preparations and preservation

Identification and use of equipment

Prepare ready for service

Slide 23


Prepare and portion cuts to enterprise requirements:

Diced?

Trimmed of sinew and silverskin?

Cut to weight? 120g or 250g

Lamb rack - Frenched

Crumbed or denuded

Slide 24


Minimise wastage through preparation and storage:

All fresh meat must be stored below 5 degrees Celsius

All frozen meat must be stored below minus 18 degrees

When preparing:

Work on clean and sanitised work benches

Have meat out of cold storage for minimum time

Use clean equipment for each new batch

Slide 25


Use trimmings and leftovers for alternative preparations

and preservation:

All production will produce trimmings

Mince

Cut for casseroles or curries

Burgers

Sausages

Slide 26


Identification and usage of equipment:

Small equipment required for portioning - Knives

Large and small

Sharpening steel

Slide 27



Small equipment required for portioning:

Larger pieces of meat or carcass need to be cut smaller

Motorised equipment is ideal and more efficient for this task

Electric meat mincers

Band saws

Slide 28



Equipment is also items like:

Storage trays

Cool rooms

Racks in cool rooms

Personal protective equipment (PPE)

Gloves; aprons

Slide 29


Prepare ready for service:

Keep meat covered until required:

Bring meat to room temperature

Cook quicker

If too cold when placed on grill

Outside will dry out before centre is cooked

Slide 30


Element 3:Store portion cuts to enterprise

requirements:

Fresh and/or Cryovac items are stored correctly

Prepare and maintain correct thawing of portioned cuts

Portioned cuts are appropriately stored in correct

containers

Portioned cuts are correctly labelled

Ensure correct conditions are maintained for freshness

and quality

Slide 31


Store fresh or vacuum sealed meats:

Controlled environment

Chilled, less than 4°C

Protected from outside contamination

Covered or wrapped

Labelled

Dated

Single layers

Fat side up

Slide 32


Maintain correct thawing of frozen meats:


Cool room

Single layer in trays

To capture liquids

Separate containers

Slide 33


Portion cut meats are stored in correct containers:

Food grade containers

Impervious to liquids

Stainless steel or food grade plastic

In GOOD condition

Clean before every use

Slide 34


Label portion cut meats correctly:

Date of manufacture

Name of product

Use by date

Name of person who Manufactured

Slide 35


Ensure correct conditions are maintained for freshness and

quality:


Chilled

Below 4°C

Frozen for storage of more than 3 days

Below -18°C

Wrapped or packaged, to protect from outside contamination

Slide 36

prepare portion-controlled meat cuts

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