PREPARE PORTION CONTROLLED MEAT CUTS D 1 HCC

PREPARE PORTION CONTROLLED MEAT CUTS D 1. HCC. CL 2. 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

Prepare portion controlled meat cuts This unit comprises three elements: 1. Select and purchase from suppliers 2. Prepare portion cuts 3. Store portion cuts to enterprise standards Slide 3

Prepare portion controlled meat cuts 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

Prepare portion controlled meat cuts 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

Prepare portion controlled meat cuts Identify Primary cuts: Hindquarter of beef Forequarter of beef Slide 6

Prepare portion controlled meat cuts Identify Primary cuts: Long leg of lamb Loin of lamb Forequarter of lamb Slide 7

Prepare portion controlled meat cuts Identify Secondary cuts: 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 8

Prepare portion controlled meat cuts Identify Secondary cuts: Long leg of lamb 3. Rump 2. Leg: topside, round, silverside Loin of Lamb 6. Rib loin 5. Mid loin 4. Tenderloin (fillet) Forequarter of Lamb 7. Breast 8. Neck 9. Shoulder 1. Shank Slide 9

Prepare portion controlled meat cuts Identify Secondary cuts: 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

Prepare portion controlled meat cuts Identify commercial establishment cuts specifications: Specification: Weight of each piece of meat For example: � Sirloin 180 gm each • 1 cm fat layer • Grass fed beef • Packed in trays of 5 steaks • 5% variation allowed Slide 11

Prepare portion controlled meat cuts Identify commercial establishment cuts specifications: Specification: Type of meat For example: � Lamb cutlets � 5 mm fat layer � Bones 7 cm � ‘Frenched’ 4 cm � Packed in trays of 12 cutlets; vacuum sealed Slide 12

Prepare portion controlled meat cuts Identify commercial establishment cuts specifications: Specification: Type of meat For example: � Pork Belly � Diced: 3 cm dice � 1 kilo bags � Less specification is also fine Slide 13

Prepare portion controlled meat cuts Identify commercial establishment cuts specifications: � 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

Prepare portion controlled meat cuts Identify commercial establishment cuts specifications: Beef Strip loin � Sirloin or Porterhouse Tenderloin � Fillet steak Rib Set � Beef cutlet; rib eye; scotch fillet Slide 15

Prepare portion controlled meat cuts Identify commercial establishment cuts specifications: Lamb leg: � Shank � Boned and rolled leg � Topside steaks � Round or knuckle � Lamb rump Slide 16

Prepare portion controlled meat cuts Identify commercial establishment cuts specifications: Mid loin: � Lamb tenderloin � Chops � Rolled loin � Rosettes Slide 17

Prepare portion controlled meat cuts Identify commercial establishment cuts specifications: Lamb Rib loin � Rack of lamb � Lamb cutlets � Noisettes: eye of the backstrap � Backstrap: Entire eye of loin Slide 18

Prepare portion controlled meat cuts Identify commercial establishment cuts specifications: Shoulder � Neck � Boned and rolled � Dice for casserole Slide 19

Prepare portion controlled meat cuts Identify varieties of meat used commercially: � Lamb � Goat � Pork � Beef � Kangaroo � Camel Refer to websites in Student manual for more information Slide 20

Prepare portion controlled meat cuts 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

Prepare portion controlled meat cuts 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 180 gm steak are obtained from piece of striploin? � Divide total cost of strip loin by number of 180 gram steaks Slide 22

Prepare portion controlled meat cuts 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 portion controlled meat cuts Prepare and portion cuts to enterprise requirements: � Diced? � Trimmed of sinew and silverskin? � Cut to weight? 120 g or 250 g � Lamb rack - Frenched � Crumbed or denuded Slide 24

Prepare portion controlled meat cuts 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

Prepare portion controlled meat cuts Use trimmings and leftovers for alternative preparations and preservation: All production will produce trimmings � Mince � Cut for casseroles or curries � Burgers � Sausages Slide 26

Prepare portion controlled meat cuts Identification and usage of equipment: Small equipment required for portioning - Knives � Large and small � Sharpening steel Slide 27

Prepare portion controlled meat cuts Identification and usage of equipment: 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

Prepare portion controlled meat cuts Identification and usage of equipment: Equipment is also items like: � Storage trays � Cool rooms � Racks in cool rooms � Personal protective equipment (PPE) � Gloves; aprons Slide 29

Prepare portion controlled meat cuts 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

Prepare portion controlled meat cuts 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

Prepare portion controlled meat cuts 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

Prepare portion controlled meat cuts Maintain correct thawing of frozen meats: � Controlled environment � Cool room � Single layer in trays � To capture liquids � Separate containers Slide 33

Prepare portion controlled meat cuts 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

Prepare portion controlled meat cuts Label portion cut meats correctly: � Date of manufacture � Name of product � Use by date � Name of person who Manufactured Slide 35

Prepare portion controlled meat cuts Ensure correct conditions are maintained for freshness and quality: � Controlled environment � 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