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D1.HCC.CL2.15 Slide 1. Prepare portion controlled meat cuts Assessment for this Unit may include:  Oral questions  Written questions  Work projects.

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Presentation on theme: "D1.HCC.CL2.15 Slide 1. Prepare portion controlled meat cuts Assessment for this Unit may include:  Oral questions  Written questions  Work projects."— Presentation transcript:

1 D1.HCC.CL2.15 Slide 1

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 Slide 2

3 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

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 Slide 4

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? Slide 5

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

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

8 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

9 Prepare portion controlled meat cuts Identify Secondary cuts: Slide 9 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

10 Prepare portion controlled meat cuts Identify Secondary cuts: Refer to:  Meat and Livestock Australia (MLA) website:  Halal Meats Australia website: Slide 10

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 Slide 11

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 Slide 12

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 Slide 13

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 Slide 14

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 Slide 15

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 Slide 16

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

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 Slide 18

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

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 Slide 20

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 Slide 21

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 Slide 22

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 Slide 23

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 Slide 24

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 Slide 25

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 Slide 26

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

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 Slide 28

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 Slide 29

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 Slide 30

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 Slide 31

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 Slide 32

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 Slide 33

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 Slide 34

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 Slide 35

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 Slide 36


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