© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M. STEFANELLI E i g h t h E d i t i o n

© 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER Meat 23

© 2011 John Wiley and Sons, Inc. All Rights Reserved YOU SHOULD BE ABLE TO: Identify the management considerations surrounding the selection and procurement of meat. List popular types of meat products the foodservice industry uses. Evaluate the advantages and disadvantages of various degrees of meat processing.

© 2011 John Wiley and Sons, Inc. All Rights Reserved YOU SHOULD BE ABLE TO (CONT.): Utilize The Meat Buyer’s Guide and IMPS system to select and procure meat products. Summarize the USDA’s inspection process of evaluating meat wholesomeness and determining quality grades. Categorize federal quality grades for beef.

© 2011 John Wiley and Sons, Inc. All Rights Reserved YOU SHOULD BE ABLE TO (CONT.): Explain the selection factors for meat, including government grades. Describe common meat tenderization procedures. Create product specifications for meat. Describe the process of purchasing, receiving, storing, and issuing meat.

© 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING MEAT Meat represents major portion of foodservice dollar Operations purchase beef, veal, pork, lamb and processed meats Prepared meat entrees (convenience foods) used to a lesser extent

© 2011 John Wiley and Sons, Inc. All Rights Reserved MANAGEMENT CONSIDERATIONS Should meat be on the menu? Quality of cuts Alternatives? Type of processing Portion-cut In-house fabrication

© 2011 John Wiley and Sons, Inc. All Rights Reserved REDUCING THE AP PRICE AND EP COST Substitute fish for beef Substitute meat of lower quality and tenderize Shrink portion sizes Enter into long-term contract with supplier Hedging

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS Intended use Exact name US Government has set standards of identity IMPS system Meat Buyer’s Guide (MBG) Other terms: variety meats, sausages

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) U.S. Government inspection and grades Inspects for wholesomeness before and after slaughter Meat that passes marked with a stamp

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Voluntary grading program Five maturity classes and eight quality grades for beef Four quality grades for lamb Five quality grades for pork Six quality grades for veal

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Product yield Yields are numbered 1 through 5 Packers’ brands Product size Size of Container Type of packaging material

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Packaging procedure Product form Preservation method Tenderization procedure Point of origin Inspection

© 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) Imitation meat products One-stop shopping opportunity AP price

© 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING MEAT Use Meat Buyer’s Guide Determine what is need Prepare specifications Evaluate potential suppliers Evaluate substitution possibilities

© 2011 John Wiley and Sons, Inc. All Rights Reserved RECEIVING MEAT Conduct inspection in walk-in refrigerator Chef should handle quality check Determine that delivery matches order

© 2011 John Wiley and Sons, Inc. All Rights Reserved RECEIVING MEAT (CONT.) Check condition of the meat Color Odor Slimy appearance Packaging Temperature

© 2011 John Wiley and Sons, Inc. All Rights Reserved RECEIVING MEAT (CONT.) Check quantities Weight, count, and sizes Check prices USDA’s Acceptance Service Product Examination Service

© 2011 John Wiley and Sons, Inc. All Rights Reserved STORING MEAT Keep meat clean and cold Rotate stock properly Store fresh meat at 35°F to 40°F Place cooked items above raw meats Don’t wrap too tightly or stack too tightly Frozen meats at -10°F or lower

© 2011 John Wiley and Sons, Inc. All Rights Reserved ISSUING MEAT Rotate stock properly Use stock requisitions Return unused meat at the end of the shift Meat used during a shift should be consistent with amount sold to guests

© 2011 John Wiley and Sons, Inc. All Rights Reserved IN-PROCESS INVENTORIES Severe penalties for pilferage and waste Demand that “errors” be turned in at the end of the shift with the leftovers Effective supervision is best answer