PREPARE PORTION CONTROLLED MEAT CUTS

1. D1.HCC.CL2.15 PREPARE PORTION CONTROLLED MEAT CUTS

2. 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

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

4. 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

5. 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?

6. Prepare portion controlled meat cuts Identify Primary cuts:

7. Prepare portion controlled meat cuts Identify Primary cuts:

8. Prepare portion controlled meat cuts Identify Secondary cuts:

9. Prepare portion controlled meat cuts Identify Secondary cuts:

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

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

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

18. 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

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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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

26. 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

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

28. 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

29. 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

30. 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

31. 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

32. 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

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

34. 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

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

36. 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