Download - 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
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:
Slide 6
Hindquarter of beef
Forequarter of beef
Prepare portion controlled meat cuts
Identify Primary cuts:
Slide 7
Long leg of lamb
Loin of lamb
Forequarter of lamb
Prepare portion controlled meat cuts
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
Prepare portion controlled meat cuts
Identify Secondary cuts:
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
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 180gm 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
5mm 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: 3cm 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 180gm steak are obtained from piece of striploin?
Divide total cost of strip loin by number of 180gram 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? 120g or 250g
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