TM Prepare Portion Controlled Meat Cuts FN 230114

Prepare portion controlled meat cuts
D1.HCC.CL2.15
Trainee Manual
Prepare portion
controlled meat cuts
D1.HCC.CL2.15
Trainee Manual
Project Base
William Angliss Institute of TAFE
555 La Trobe Street
Melbourne 3000 Victoria
Telephone:
(03) 9606 2111
Facsimile:
(03) 9670 1330
Acknowledgements
Project Director:
Chief Writer:
Subject Writer:
Project Manager:
Editor:
DTP/Production:
Wayne Crosbie
Alan Hickman
Garry Blackburn
Alan Maguire
Jim Irwin
Daniel Chee, Mai Vu, Kaly Quach
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions.
This publication is supported by the Australian Governments aid program through the ASEANAustralia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of
TAFE are not responsible for any injury, loss or damage as a result of material included or omitted
from this course. Information in this module is current at the time of publication. Time of publication is
indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock photography suppliers
Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable
and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art
and Media Library. Some images have been provided by and are the property of William Angliss
Institute.
Additional images have been sourced from Flickr and SKC and are used under Creative Commons
licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Prepare_portion_controlled_meat_cuts_FN_230114
Table of Contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Select and purchase from suppliers ................................................................ 9
Element 2: Prepare portion cuts ...................................................................................... 31
Element 3: Store portion cuts to enterprise requirements ................................................ 47
Presentation of written work ............................................................................................ 55
Recommended reading................................................................................................... 57
Trainee evaluation sheet................................................................................................. 59
Trainee Self-Assessment Checklist................................................................................. 61
ASEAN 2013
Trainee Manual
ASEAN 2013
Trainee Manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a toolbox
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The toolbox consists of three elements:
A Trainee Manual for you to read and study at home or in class
A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of SouthEast Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of Recognition of Prior Learning (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
Housekeeping
Food Production
Food and Beverage Service

ASEAN 2013
Trainee Manual
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading Unit
Descriptor. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into Elements and
Performance Criteria. An element is a description of one aspect of what has to be
achieved in the workplace. The Performance Criteria below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete

the competency. We call them nominal hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
Assessment Matrix. Competency based assessment requires trainees to be assessed in
at least 2 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including Observation Checklist and Third Party Statement.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Trainee Manual
Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Prepare portion controlled meat
cuts in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCC.CL2.15
Nominal Hours:
30 hours
Element 1: Select and purchase from suppliers

Performance Criteria
1.1 Identify and select suppliers for purchasing of products
1.2 Identify the primary meat cuts
1.3 Identify the secondary meat cuts
1.4 Identify commercial establishment cuts specifications
1.5 Identify varieties of meats used commercially
1.6 Minimise wastage through freshness and correct purchasing
1.7 Identify costs through yield testing
Element 2: Prepare portion cuts

2.1 Prepare and portion cuts to enterprise requirements
2.2 Minimise wastage through preparation and storage
2.3 Use trimmings and leftovers for alternative preparations and preservation
2.4 Identification and use of equipment
2.5 Prepare ready for service
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Trainee Manual
Unit descriptor
Element 3: Store portion cuts to enterprise requirements

3.1 Store fresh and/or Cryovac items correctly
3.2 Prepare and maintain correct thawing of portioned cuts
3.3 Store portioned cuts appropriately in correct containers
3.4 Label portioned cuts correctly
3.5 Ensure correct conditions are maintained for freshness and quality
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Trainee Manual
Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your
Assessor may use to assess your understanding of the content of this manual and your
performance Work Projects, Written Questions and Oral Questions. It also indicates
where you can find the subject content related to these assessment activities in the
Trainee Manual (i.e. under which element or performance criteria). As explained in the
Introduction, however, the assessors are free to choose which assessment activities are
most suitable to best capture evidence of competency as they deem appropriate for
individual students.
Work
Projects
Written
Questions
Oral
Questions

1.1
Identify and select suppliers for purchasing of

products
1.1
1.2
Identify the primary meat cuts
1.3
2, 3, 4
1.3
Identify the secondary meat cuts
1.3
5, 6, 7, 8
1.4
Identify commercial establishment cuts

specifications
1.2
9, 10 11
1.5
Identify varieties of meats used commercially
1.2
12
1.6
Minimise wastage through freshness and

correct purchasing
1.3
13
1.7
Identify costs through yield testing
1.3
14

2.1
Prepare and portion cuts to enterprise

requirements
2.1
16, 17
2.2
Minimise wastage through preparation and

storage
2.2
18, 19
2.3
Use trimmings and leftovers for alternative

preparations and preservation
2.3
20
10
2.4
Identification and use of equipment
2.4
21
11
2.5
Prepare ready for service
2.5
22
12
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Assessment matrix
Work
Projects
Written
Questions
Oral
Questions

3.1
Store fresh and/or Cryovac items correctly
3.1
23, 24
13
3.2
Prepare and maintain correct thawing of

portioned cuts
3.2
25
14
3.3
Store portioned cuts appropriately in correct

containers
3.3
26
15
3.4
Label portioned cuts correctly
3.4
27
16
3.5
Ensure correct conditions are maintained for

freshness and quality
3.5
28
17
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Glossary
Glossary
Term
Explanation
Animal Carcass
Animal after slaughter without skin
Baste
Brush with hot fat during the roasting process
Boning knife
Fine bladed knife used to cut meat from bones of animals
Braise
Slow cook in container with lid inside an oven
Casserole
Another name for a stew
Cutlet
Meat attached to the single bone of an animal
Fillet
Portion of tender meat
Frenched
Term used to describe fleshing meat from bone on cutlets
Grill
Cooking food with heat from above or below
Heart
Edible muscle of an animal
Hock
Pigs feet
Leg
Portion of animal, either front or back
Liver
Edible organ of an animal
Marbling
Describes the layers of fat through the muscle meat of animals.

Normally found in the strip loin portion of the animal
Muscle
Edible flesh of an animal
Noissette
Cut from mid loin, boned and rolled, usually from lamb meat
Offal
Name of collective edible organs of animals
Primary cut
Carcass of animal as it comes from the abattoir to meat sellers
Restaurant Cut
Single cut serves of meat to be cooked by restaurant to customers
Roast
Method of cookery, inside an oven
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Trainee Manual
Glossary
Term
Explanation
Rump
Cut of meat, from rear portion of animal legs
Salamander
Equipment used to grill foods with radiated heat
Secondary cut
Large muscle portions cut from carcasses of animals
Shoulder
Front portion of an animal, leg and chest region
Sirloin
Rib loin of beef with bone removed
Steak
Single portion of boneless meat, sometimes on the bone
Stew
Slow wet cooking method, usually for tough cuts of meat
Sweatbread
Thymus gland from neck of animal, reducing in size as animal ages
Topside
Piece of meat from leg of animal, from inside of thigh
Glossary of Terms
Students will need to note that terminology will change as they move around.
Cuts of meat may have a slightly different name in different countries.
Students are encouraged to research written companies marketing materials and the
internet sites for as much information as they can find.
Building a digital library is the work of each individual student.
When they access information they should check it against other published works to
decide the relevance of the new information.
ASEAN 2013
Trainee Manual
Element 1:
Select and purchase from suppliers
1.1 Identify and select suppliers for purchasing of
products
Introduction
It is important to purchase your meats from a reputable supplier. A reputable supplier is a
supplier that is registered as a business in the area where they are operating.
This means they are following quality hygiene practices and laws set out by the Local or
State Governments so you can be assured that the hygiene quality of the meat purchased
by yourself is of the highest standard.
When selecting a supplier you need to 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?
Suppliers can be large
Wholesalers with access to supplies from International suppliers.
Small suppliers
Shop owners, meat vendors close to your restaurant/cafe.
When choosing a supplier you must take into account the suppliers ability to supply you
with the product you need in the quantities you need supplied.
The person doing the purchasing needs good knowledge of products and possible
alternatives, as well as seasonal availability and current prices.
The purchasing, receiving and storage of commodities for an establishment may be the
responsibility of the chef and kitchen staff or, if the business is large, the purchasing
manager.
Whoever orders the food from suppliers must be clear with their instructions to ensure the
business receives exactly what they need.
This person should only order the commodities required so as to maintain freshness of
produce as well as minimising the money sitting on the shelves.
Goods received needs to be checked against the order sheet to ensure you have
received exactly what you ordered.
Goods also need to be checked for quality, freshness and quantity.
Storage areas for commodities should be in a convenient location for staff and they need
to be kept secure from pilfering and theft.
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Trainee Manual
1.2 Identify the primary meat cuts

Introduction
Meat for human consumption will come from various sources.
For the purposes of this unit, these will be the sources from the list below:
Pork, domesticated
Beef
Buffalo
Sheep meat:
Lamb: young animal up to 12 months of age
Mutton: older animal that will have stronger flavour in meat
Goat
Camel.
Animals are processed at an abattoir, where they are cleaned, killed, skinned.
Larger animals, beef, buffalo, camel, carcases may be split in half for ease of handling.
These animal halves will be then divided into Primary Cuts.
Primary cuts of Lamb and Goat
Leg
Loin, rib-loin, mid-loin
Shoulder.
Primary cuts of Beef and Pork
Hindquarter
Forequarter.
Types of Meat or Flesh

Meat is a generic term used to describe the flesh of animals. Flesh meat is the muscle of
the animals. Offal is the term for the edible organs and other parts of the animal.
Some cultures eat everything from the animals, eyes, testicles, pizzles etc.
All students are encouraged to research cultural recipes and develop their own
knowledge in using these products in cooking. For the purposes of this training manual
we will deal mainly with common meat cuts and offal.
10
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Beef Cuts
A side of is beef divided into 2 Primary cuts:
Forequarter
Hindquarter.
Then each one is further divided into:
Secondary cuts and then into:
Restaurant cuts.
See tables on following pages to match numbers.
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11
Lamb Cuts
A side of lamb is usually divided into 3 Primary cuts:
Forequarter
Loin
Long leg.
Restaurant cuts.
Variations will occur from country to country.

12
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Pork Cuts
A side of pork is divided into 2 Primary cuts:
Forequarter
Hindquarter.
Restaurant cuts.
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13
1.3 Identify the secondary meat cuts

Introduction
Primary or primal cuts are how carcass of animals will come out of the abattoir.
These are then cut into secondary cuts.
From these you will get your restaurant cuts that are prepared, cooked and served to the
public in hotels, restaurants, cafes and fast food outlets.
Beef
Beef Cuts
14
Secondary Cuts
Restaurant Cuts
Shin
Osso bucco cut or diced
Topside
(silverside and
girello behind)
Escalloped pieces mince

diced whole roast
Round (knuckle)
Whole roast diced
Rump
Rump Steak main eye muscle

roast
Tenderloin (fillet)
Eye fillet tournedos medallions strips tartare

minute steak chateaubriand
Sirloin/strip loin
Sirloin Steak t-bone porterhouse whole roast
Rib eye
Scotch fillet cutlets rolled

standing rib/rack, Rib eye steak
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Trainee Manual
Lamb
Lamb Cuts
Secondary Cuts
Restaurant Cuts
Shank (hindquarter
and forequarter)
Frenched shank
Short leg
Whole boned topside

round silverside
Chump
Chump chops
Tenderloin (fillet)
Fillet
Short loin (mid loin)
Rolled loin chops eye

denuded rosettes
Rack (rib loin)
Racks cutlets chops
Breast
Epigrams diced. mince
Neck
Diced chops- mince
Square cut shoulder
Boned rolled diced chops mince
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15
Pork
Pork Cuts
16
Secondary Cuts
Restaurant Cuts
Trotter (hindquarter
and forequarter)
Boned and farced
Hock (hindquarter
and forequarter)
Boned smoked
Leg
Whole boned topside

escalope round
silverside dice mince
Rump
Steak chop dice stir

fry strips mince
Tenderloin (fillet)
Fillet medallion
butterfly steak
Mid loin
Rolled chops steak
Rib loin
Cutlet rolled loin rack
Spring
Spare ribs rolled

diced
Foreloin (shoulder)
Whole boned chops diced pork scotch

mince
10
Neck
Whole boned
escalopes diced
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Trainee Manual
1.4 Identify commercial establishment cuts

specifications
Introduction
How do you purchase meats?
How you purchase meat will depend on the establishment in which you are working,
Meat can be purchased in the following:
Beef:
Very heavy, so not economical to purchase whole or half carcass
Beef is normally purchased in secondary cut mode.
Lamb, Pork and Goat:
Can be purchased by full or half carcass
Restaurants would purchase by secondary cuts and breakdown for their own need
or purchase from butcher pre-cuts into portion sizes
Cleaning and trimming meats for restaurant service would be then done by the
end user.
Beef Cuts
Hindquarter
Topside
Eye round
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17
Hindquarter (Continued)
Rump
Knuckle
Flank steak
Strip loin
Tenderloin
18
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Forequarter
Chuck
Blade
Brisket
Short ribs
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19
Lamb Cuts
Leg
Silverside
Rump
Topside
Knuckle
20
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Mid loin
Rack
Loin
Tenderloin (fillet)
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21
Shoulder
Square cut
Backstrap
Fore shank
Breast flap
Students are encouraged to access diagrams to aid them in their identification of various
cuts form different animals.
22
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1.5 Identify varieties of meats used commercially

Introduction
Varieties of meat used will vary from country to country.
That said the most common meats are:
Beef
Lamb and Mutton
Pork.
Other varieties available are:
Goat
Rabbit
Camel
Venison
Buffalo.
Refer to websites for visual identification

What is the main meat variety in your country?
The variety of meat available will depend on a many reasons:
Space available growth production
Suitability to climate and terrain
Cost of production
Time it takes to produce a crop
Preference of population
Religious and cultural requirements.
Pork is considered to be White Meat.

Beef, Lamb and all other varieties are considered Red Meats.
The older the animal, the darker the meat.
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23
The Butchers Guide to Cuts and Cooking Methods

Barbecues and
Grills
Pan Fry
Lamb
Beef
Veal
24
Braises and
Casseroles
Roasts
Loin, boneless
Cutlets
Corned leg
Leg, bone-in
Leg chops
Leg chops
Chump chops
Tenderloin
(fillets)
Mid-Loin chops
Leg chops
Leg, boned and

tied
Sausages
Shoulder
Crown roast
Cutlets
Racks
Best next chops
Sausages
Shoulder, bone
in/boneless
Burgers
Shanks
Mince
Rack
Loin, boned
(Noisette)
Rump steak
Rump steak
Chuck steak
Point of rump
Rib fillet
Rib fillet
Round steak
Sirloin
Sirloin
Eye Fillet
Brisket
Tenderloin
Eye Fillet
T-bone
Corned meats
Sausages
Sirloin
Shin meat
Whole blade
(slow roasted)
Tenderloin
Sausages
Rib roast
Mince
Burgers
Schnitzel/Escal
ope
Cutlets
Legs
Leg
Eye Fillet
Tenderloin
Schnitzel
Rolled
shoulders
Cutlets
Rack
Eye Fillet
Shin meat
osso buco
Veal tongue
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Trainee Manual
Barbecues and
Grills
Pan Fry
Poultry
Roasts
Duck breast
fillet
Duck breast
Ducks
Whole chicken
Turkey steaks
Chicken breast
Chicken
Maryland
Turkey
hindquarter
Turkey breast
Chicken breast
Chicken thigh
cutlets
Whole duck
Chicken thigh
Chicken
Maryland
Whole turkey
Chicken
Maryland
Turkey breast
Chicken legs
Chicken thigh
Fillet
Fillet
Leg
Mid-Loin
Spare ribs
(belly)
Diced
forequarter
Loin, boneless
Whole chump
Diced leg meat
Shoulder,
boned
Rack
Pork
Braises and
Casseroles
Cutlets
Spare ribs
(belly)
Sausages
Medallions
Mince
Spare ribs
(baby back)
Mid-Loin
Chops/cutlets
Sausages
Extracted from: http://www.thebutcher.com.sg/Methods.pdf
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25
1.6 Minimise wastage through freshness and

correct purchasing
Introduction
Efficient purchasing of requirements will minimise wastage and excessive stock.
Purchase by the carcass and you have to pay to break down the carcass yourself.
What are you going to do with the rest of the meat from the carcass?
Purchasing only the variety cut and number or amount of each you require will minimise
excessive stock.
Meat should be purchased on a daily basis. This will
minimise the storage capacity you require on your
premises.
Fewer problems with meat deteriorating due to poor
temperature control and lack of space available.
When you purchase meat you will still have to 'clean it
up' before use.
There is going to be some trimming and wastage. You
need to utilise this and 'value add' to this where
possible.
Listed below are some suggestions of how this can be
achieved:
Use the trimmings to minimise wastage
The following are culinary uses for common 'off-cuts' obtained when trimming meats:
Bones and sinew:
Can be used to make stocks, soups and sauces
Fat:
Can be rendered to produce lard (pork fat) or dripping (beef fat), which
are used for shallow frying or basting during the roasting process
Large meat trims:
Can be dices and used for stews and kebabs, or sliced into smaller
strips for stir-fry
Smaller meat trim:
Can be minced for use in burgers, meatloaf, bolognaise, spring rolls,

terrines, forcemeat stuffing, meatballs for canaps, farces
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1.7 Identify costs through yield testing

Introduction
When you purchase meat it is important that you are able to get the correct yield from
which you have purchased.
If you require 10 steaks at 100gm and then purchase 1 kg of meat you will not get 10
steaks from this meat. Trimmings and off cuts need to be taken into consideration.
If your purchasing is not done correctly then the business will not be profitable.
The amount of wastage will depend on how you purchase your meat.
How much has your supplier trimmed the meat before
you purchase will impact on the price you pay.
It can be to your advantage to pay your supplier to do
this as they work in bulk and labour costs will be less
for them to do major trimming before you purchase.
How to identify cost through yield testing:
Weigh the piece of meat you purchased?
Trim the meat to your requirements
Weigh the meat again
What weight do you require of each steak?
To find weight of useable (when you know the %)

Total Weight
Purchased
Wastage
Useable weight
100%
25%
75%
4 kg
1 kg
3 kg
Example:
4kg meat cost $10.00 per kilo= $40.00
$40.00 divided by the 3 kg leaves a cost now of $13.33 per kilo.
How many 150 gm steaks can you cut from remaining meat?
3 kg divided by .150 gm = 20 portions.
What is the cost of each 150 gm steak?
$13.33 multiplied by .150 gm equals $1.9995 each.
Original price of the meat $40.00 divided by 20 portions equals $2.00 per portion.
Always remember to round up when pricing product
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27
Trimming and cutting 'in-house'

Sometimes it will pay you to clean the meat yourself or maybe you can get the butcher to
do it for you. What is the cost advantage?
You need to do a test run.
Example:
Lamb cutlets: Ask the butcher to supply you with 50 cutlets.
Specifications
Fat trimmed: no fat
Bone length: 10 cm or 4"
Standard: Fully frenched.
The butcher will charge you by the kilo for the cutlets. Example $25 per kilo cleaned.
When you get the product you need to evaluate the following:
Are the bones cleaned enough or do you need to do some more cleaning?
Has all the fat been removed?
Has the silver skin been removed?
Is the 'eye muscle meat' of the cutlets of similar size?
Evaluate against the following

Purchase 50 lamb cutlets from the butcher. You are charged $15 per kilo.
How much time does it take you take you to do the same work yourself?
Do not have your best worker do this test, it will give you a false costing
Does your staff have the required skills to do the work?
Remember
You cannot do all the work yourself. Your team must have the required skills to do the
work. If they do not, then pay specialist people to do specialist work.
The downside to this is that then they might raise their price and you then have to pay
because your in-house skill base has decreased and you then become reliant on outside
people.
Evaluate, plan for intervention, decide.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
The student needs to submit a report on the following requirements that are listed here
and through the manual.
Your Trainer will clarify this more but all this will be adding youre your own database of
knowledge
1.1 Identify and select supplier
Student will need to find at least 2 suppliers in their area and obtain a price list of
products available
A short report will need to be written on the suppliers outlining the service
provided by each supplier
Delivery service offered
Overview of value adding that is available
Finish report with the supplier that has been chosen to supply your meats and
explain why you have chosen this supplier.
1.2. Identify varieties of meat available commercially.
When writing the report list all the varieties of meats that the supplier can supply
if required
This information should be in your price list of the products that the supplier can
supply.
1.3. Identify primary, secondary and commercial cuts
Report to explain the cuts of meat that you wish to use on your menu
Explain where these cuts will come from and explain why you have chosen this
cut of meat and define how the meat is to be cooked.
1.4. Identify cost through yield testing
Using a variety of 4 meat from 4 different menu items produce a costing of the
recipes and explain how you have arrived at this cost per serve
If any off-cuts or trimming can be utilised in other dishes or stocks
Remember: the total cost of the meat must be absorbed into the main menu item
If you have 300 gm in off-cuts then the cost of this weight must be included when
the costing is done.
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Summary
Select and purchase from suppliers
Identify and select suppliers for purchasing of products
Identify a supplier that can supply the quality, quantity and variety of meat product that may be
required by your enterprise
Several suppliers may be required as some suppliers specialise in specific products.
Identify the primary and secondary meat cuts
Using the internet resources build up a library of online information for you to access at any
time
Marketing material from meat companies; pamphlets and promotional information, booklets
Use the Australian websites of the Meat and Livestock Australia (MLA) and AUSMEAT.
There are products that can be purchased from them but also there are a lot of PDFs that can be
downloaded and stored on computer.
Identify commercial establishment cuts specifications
Beef Steak Cuts: Fillet; Sirloin; T-bone; Rump; scotch fillet
Lamb Cuts: Fillet; Cutlets; Rack-4point; Noisette; Rosette
Pork: Cutlet; Chop; Fillet; Dice.
What are the terms used in the country where you are working?
Many meats are available for human consumption common are beef, lamb, goat, pork,
kangaroo, camel, buffalo
What meats are available commercially in the country where you are working?
Minimise wastage through freshness and correct purchasing
Purchase only what is required for the ordering cycle. The ordering cycle may be daily, every
two days or weekly. This will depend on where the enterprise is located and the requirements
of the suppliers.

Students need to be able to identify the true cost of every serve.
1 kilo of diced goat meat will give how many serves?
When the meat is cooked and served; how is the meat served?
When a curry is produced do you count the pieces of meat that go onto the plate
Are they all the same size
How many pieces of meat are in the kilo that has been used?
How many serves from the diced meat?
Divide the cost of the meat by the number of serves and you have the yield cost for the meat; not
necessarily the cost of the menu item.
All ingredients used must be noted.
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Element 2:
Prepare portion cuts
2.1 Prepare and portion cuts to enterprise
requirements
Introduction
When purchasing meat from your reputable supplier you will need to trim and/or slice
meat to meet your particular needs.
Cleaning, Trimming, Slicing and Preparing Meat
Basic preparation of meat; be it beef, veal, lamb or pork, will include some cleaning and
trimming of excess fat cover, lymph nodes,
connective tissue and blood vessels.
Cleaning meat should be performed with a
suitably sized, sharp knife.
The skill required is in the ability to remove the
undesired pieces, while retaining as much
saleable meat as possible.
Trimming is the cutting of meat to a certain

required shape and size
Trimming meat gives it a more appealing presentation.
This can be achieved by trimming the fat coverage down to a required thickness, or by
trimming bones on cutlets to a certain length.
Trimming is performed in most kitchens on a daily basis, and there are always a number
of off-cuts obtained as a by-product.
These off-cuts, sometimes referred to as trimmings, may or may not have some culinary
use.
Slicing refers to cutting raw meats into steaks, chops and escalopes.
It also refers to cutting cooked meats and small goods into appropriate presentation slices
for use in sandwiches, canaps, salads, appetisers or entrees.
When slicing meat always cut across the grain.
Mincing is the process by which meat is trimmed of all sinew, and then cut into
manageable pieces, passed through a mincing machine or a mincing attachment fitted to
a commercial mixing machine.
Coarse or fine hole disks can be fitted to the mincer.
Meat for mincing is often the off-cuts left over from trimming meat.
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Easy carve leg round removed

Illustration
Method
Step 1
Remove pelvic bone
Step 2
Remove lamb top sirloin
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Illustration
Method
Step 3
Separate inside and round
Step 4
Remove femur bone
Step 5
Remove round
Step 6
Round removed
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Illustration
Method
Step 7
French shank
Step 8
Hand tie or truss easy carve leg
Extracted from http://www.australianmeat.com/uploadedFiles/Foodservice/Resources/from-cuts-to-cuisine.pdf.
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Frenched Shank
Illustration
Method
Step 1
Hind shank
Step 2
Peel skin from shank
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Illustration
Method
Step 3
Continue to peel skin from shank
Step 4
Remove excess bone
Step 5
Excess bone removed
Step 6
Hind shank frenched
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Loin Noisette
Illustration
Method
Step 1
Lamb short loin
Step 2
Remove excess fat from inside of loin
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Illustration
Method
Step 3
Remove tenderloin
Step 4
Remove vertebrae
Step 5
Remove excess fat
Step 6
Season inside of loin along eye muscle
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Illustration
Method
Step 7
Roll then hand tie or truss
Step 8
Slice between strings
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2.2 Minimise wastage through preparation and

storage
Introduction
When preparing meats it is important to only prepare what is needed for production.
Safe storage is important to minimise meat becoming unfit for human consumption.
Cleaning, trimming, slicing and preparing meat

Basic preparation of meat; be it beef, veal, lamb or pork, will include some cleaning and
trimming of excess fat cover, lymph nodes, connective
tissue and blood vessels.
Cleaning meat should be performed with a suitably sized,
sharp knife. The skill required is in the ability to remove the
undesired pieces, while retaining as much saleable meat
as possible.
Vacuum packaged meat must be removed from the
package at least half an hour prior to cooking to allow meat
to return to its natural colour and smell. If the meat does
not return to its natural smell and colour treat as spoiled
and contact supplier.
Trimming is the cutting of meat to a certain required shape and size. Trimming meat gives
it a more appealing presentation. This can be achieved by trimming the fat coverage
down to a required thickness, or by trimming bones on cutlets to a certain length.
Trimming is performed in most kitchens on a daily basis, and there are always a number
of off-cuts obtained as a by-product. These off-cuts, sometimes referred to as trimmings,
may or may not have some culinary use.
Slicing refers to cutting raw meats into steaks, chops and escalopes. It also refers to
cutting cooked meats and smallgoods into an appropriate presentation slices for use in
sandwiches, canaps, salads, appetisers or entrees.
When slicing meat always cut across the grain
Storage of Meat
Raw meat is a favourable medium for bacterial growth if not stored and handled correctly.
There are two main conditions to be met when storing meat. They are:
Temperature of 1C to 3C
Humidity of 85%.
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Other factors to be considered are:
Place meat in single layers on trays fat side up, even if vacuum packed
Trays must be changed regularly to prevent blood pooling if not in vacuum packed
Meat must be covered with plastic wrap
Different types of meat should not be mixed
Raw and cooked meats should NEVER be stored

on the same tray
A sound stock rotation program should be

maintained
Cooked meats stored on top shelf of cool room
Prepped meat stored on second shelf of cool room
Packed or vacuum packed meats on lower shelves.
Vacuum packaging
This is a system by which meat is placed in special plastic bags.
All the air is then withdrawn using a special machine, which then heat seals the bag.
Meat packaged this way is normally refrigerated at -1 to 0C.
This extends the storage life of refrigerated meat;
Beef up to twelve (12) weeks
Lamb up to ten (10) weeks
Pork up to three (3) weeks.
It should be stored in single layers, fat side up, on a tray.

Note: Sometimes after long storage then opening the smell can be quite strong. This will
dissipate when left in the open air for a few minutes.
If the smell lingers, seek advice before using.
If in doubt, throw it out.
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2.3 Use trimmings and leftovers for alternative

preparations and preservation
Introduction
Profitability in the kitchen is achieved when staff are able to
maximise the use of ingredients used in kitchen.
Value adding to leftovers is maximises profitability in the
kitchen.
Listed below are some suggestions of how this can be
achieved:
Use the trimmings to minimise wastage
The following are culinary uses for common 'off-cuts' obtained when trimming meats:
Bones and sinew
Can be used to make stocks, soups and sauces
Fat
Can be rendered to produce lard (pork fat) or dripping (beef fat),

which are used for shallow frying or basting during the roasting
process.
Large meat trims :
Dices and used for stews and kebabs, or sliced into smaller strips
for stir-fry
Smaller meat trim
Minced for use in burgers, meatloaf, bolognaise, spring rolls,

terrines, forcemeat stuffing, meatballs for canaps, farces
Use of meat that has been thawed

Meat that has been thawed cannot be refrozen while it is still raw.
If it was required to use the off cuts in making a stock to add extra flavour it should be
cooked and well browned in the oven.
Once it has been cooked it can be refrozen until there is enough to be utilised in the
stock.
It is important not to refreeze off cuts that are still raw if the meat has come in frozen.
Fresh raw meat can be frozen until there are enough products to be used when making a
stock.
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2.4 Identification and use of equipment

Introduction
Equipment may include:
Knives, cleaver, saw, band saw, mallet
Sharpening Steel/Knife sharpeners
Cleaver
Band saw
Meat mallet
Boning knife
Meat storage tray
Many pieces of equipment can be used to prepare meat but the most used is still the
knife.
Knives of varying sizes may be required along with bandsaws that will be used to cut the
carcass of the animal into smaller sizes that make it easier to handle.
The best piece of equipment to use is a sharp long bladed knife.
A long bladed butchers knife allows for a single stroke to separate a steak from the
larger piece of meat.
If a small bladed knife is used it can leave cut marks on the side of the steak.
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2.5 Prepare ready for service

Introduction
Preparation for service is only required for uncooked.
Menu items that have been cooked and cooled will need to be kept chilled until the
reheating is required to begin.
Meat that is to be cooked to order on an a la carte basis will
be handled differently.
There will be steaks that have been cut thickly and quality
practice will be to remove the steak or tray of steaks out of the
cool room and allow them to come up to room temperature.
This allows the meat to cook more evenly.
When the raw meat is taken out of the chilled environment it is

important that it is protected from contamination.
Keep covered with clear plastic wrap
Keep in secure place so it is not damaged
Keep it in plain sight so it is not forgotten by kitchen staff.
Rate of usage
Here it is important that a rate of usage is known. This means, what is the normal sales of
any given menu item?
If an enterprise sell on an average of 20 steaks per night then the cook may remove 10
portions for the first round of orders.
Removing all 20 at once make all susceptible to bacterial growth.
Remember: fresh raw meat can stand out of the cool room for up to 2 hours before it has
to before it has to be re-chilled.
If it is out of chilled environment for more than 4 hours it must be cooked and then the 2
hour 4 hour rule starts again.
Allowing meat to sit at room temperature for 30 40 minutes is sufficient to raise the
temperature.
Preparing for service is having the meat cut to the correct portion size so that the cooking
can commence promptly.
Trying to cook when the meat is cold internally can cause it to dry out on the outside and
the internal temperature can still be cool when served.
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Work Projects
knowledge.
2.1 Prepare and portion to enterprise standards:
Explain what the specification required for the enterprise in which you are
working
Define what is a portion size:
Is it a weight or number of units per portion?
2.2. Minimise wastage with correct preparation and storage:
Explain how wastage will be kept to a minimum while preparing the meat cuts.
2.3. Use trimmings and leftovers effectively:
How will any trimming or leftovers be used to maximise the profit if the kitchen?
2.4. Identification and use of equipment:
List the equipment that will be required to use
State the condition that the equipment to be used will have to meet before being
used efficiently.
2.5 Preparing for service
Describe the procedure that will be required to be undertaken in preparing for

food service periods.
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Summary
Prepare portion cuts
Prepare and portion cuts to enterprise requirements
Meats will have to be trimmed to meet standards that are determined by the enterprise
Lamb rack: Frenched; 4 cm bone; 4 point.
Minimise wastage through preparation and storage
Ensure that meats are ordered correctly
Ensure that enterprise specifications are followed
Ensure that meats are stored at correct temperature
Ensure that meats are not stored to too long a period that may be conducive to bacterial
growth.
Use trimmings and leftovers for alternative preparations and preservation
Any excess trimming may be used in other menu items or used to make stocks.
The correct equipment is used to do the job correctly
Knives must be kept clean and sharp.
When preparing mise en place all cuts need to be checked to ensure that they meet the
correct specifications
Meat that is to be grilled should be place into room temperature well be cooking begins to
assist in efficient cooking of the meat cuts.
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Element 3:
Store portion cuts to enterprise
requirements
3.1 Store fresh and/or Cryovac items correctly
Introduction
Vacuum sealed packaging
This is a system by which meat is placed in special plastic bags. All the air is then
withdrawn using a special machine, which then heat seals the bag.
Sometimes referred to as cryovac meat,

this is not the correct term
Cryovac is a registered trade name and the

true technical term is vacuum sealing.
Meat packaged this way is normally stored at

minus one degree to zero degrees Celsius (-1
to 0).
This extends the storage life refrigerated meat:
Beef up to twelve (12) weeks
Lamb up to ten (10) weeks
Pork up to three (3) week.
It should be stored in single layers, fat side up, on a tray.

Note: Sometimes after long storage then opening the smell can be quite strong. This will
dissipate when left in the open air for a few minutes.
If the smell lingers, seek advice before using.
If in doubt, throw it out.
Procedure for storing of vacuum packed meat products should be:
Remove from outer (carton) packaging and place on clean washable containers that
will stop excess liquid from spilling if packaging fails
Meats that have a covering of fats, strip loin, should be laid in container with the fat
side up, stops blood pooling and discolouring fat
Label should be facing out so they can be easily read by staff.
Please note:
Time listed above for storage of meats only applies if temperature control is sufficient.
Refrigeration of 3C will cut short this time. It must be -1C consistently.
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Ageing of meat
Ageing of meat is another form of tenderisation.
From the time the meat is slaughtered it starts to decompose.
After death the first step is rigor mortis. This is when the muscle
fibres contract and the body become stiff.
If the process of stunning, dressing and chilling are not
completed in a particular way then toughness of meat produced
will occur.
As the meat ages the muscle fibres start to relax.
There are other variables that have impact on the ageing and
the tenderising of meat.
These variables are age of the animal, sex, and breed.
This is a general rule and under the ideal conditions.
Advantages of vacuum packing
Vacuum packing is a good way of tenderising meats due to due to natural enzyme
breakdown
Gives a longer shelf life
Reduces weight lose
Cleaner way of storing meats.
Disadvantages
Can give inconsistent results
Some odour from meats after opening meats, this should fade after several minutes
Some cut meat weeps excessively so there is a greater loss.
Vacuum packing allows for longer shelf life of meats in the fresh state because oxygen is
removed and this slows down the rate of putrification.
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3.2 Prepare and maintain correct thawing of

portioned cuts
Introduction
Fresh meats can be frozen successfully and stored for between three and six months
depending on the type of meat and provided it is kept between (-18C and - 24C).
Fluctuations in temperature will cause loss in quantity and decrease in the shelf life of the
meat.
Never freeze large quantities stacked on top of each other
Boneless meat freezes quickest
Thicker cuts of meat take longer to freeze
Excess fat cover slows freezing
Guard against freezer burn by looking after

frozen meats and using sound stock rotation
Freeze in strong bags, eliminating as much air

as possible from the bags
Label and date all items to be frozen
Thaw frozen meats in the refrigerator at 1 3C
Freezing meat which is spoiling is not a method of improving its quality.
Thawing of frozen meats and Offal

Freezing meats makes it convenient method of preserving and storing then transporting
over vast distances.
Thawing frozen product in commercial establishment must be done in a controlled
atmosphere.
All frozen meats must be thawed in cool room under 4C.
Large pieces of meat may take several days to reach un-frozen state.
Small pieces of meat will thaw quickly, usually overnight.
Meat that is thawing should be placed on the bottom shelf of the cool room inside a deep
sided container that will contain excess liquid from thawed meats. This stops that liquid
from cross contaminating other products with unwanted bacteria.
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3.3 Store portioned cuts appropriately in correct

containers
Introduction
Keeping meat products stored safely cannot be achieved if the container in which they are
contained. Storage containers must be impervious to liquids and must be in sound
conditions:
Storage container must be washable
You must be able to sanitise them for future use
They must be stackable for easier storage when not in use.
Stainless steel is the BEST container for fresh meat storage:
Cost is the biggest deterrent to using stainless steel.
Food grade plastic is second best storage containers, but they get scratched and need to
be changed as scratches can harbour bacteria.
Single plastic use items can be cost effective but must not be washed and re-used.
All storage containers must be able to be covered, either with a fitted lid or be small
enough to be covered with plastic wrap to securely hold in product:
Reduces spillage
Reduces cross contamination
Easier to affix labelling.
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3.4 Label portioned cuts correctly

Introduction
Labelling
Labelling of meat products is vitally important.
Label must contain:
Description of the product:
Beef
Name of the product:
Sirloin, 150gm steaks
Date product was packed:
June 15th 2012
Who packed the product:
William the cook
Use by date:
August 15th 2012
Storage conditions
Store below 1C.
If purchased from outside supplier the label must contain:
Name of the processor
Marty Meats
Contact details of processor
123 Somewhere Road, Plentyville
Phone Number/email
04 88889999; meat@meatville.com.uuu
Description of the product:
Beef
Name of the product:
Sirloin, 150gm steaks
Date product was packed:
June 15 2012
Who packed the product:
Marty Meats
Use by date:
August 15th 2012
Storage conditions
Store below 1C.
th
Labels must be legible. If they cannot be read by the end user then they are a waste of
time.
In-correctly labelled products can cause
problems due to food not being
acceptable for human consumption.
Some labels can be colour coded but
best colour to print is Black writing on
white paper.
Handwritten labels must be written in
water stable product. If you label food
and it dissolves when it gets wet then all
is wasted.
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3.5 Ensure correct conditions are maintained for

freshness and quality
Introduction
Maintaining quality conditions for working with meat products is expensive:
Working areas must be clean. Cleaning must be continual and each item used must
be sanitised after each use
Equipment must be clean. After hand washing equipment should go through

dishwashing process that will wash and rinse above 80C. This will guarantee
sanitisation
Equipment must be allowed to air dry before stored for future use
Do not mop off excess water with kitchen cloths as this will contaminate with bacteria
from unclean cloths
Staff employed must be clean. Staff should be expected to shower before starting
work in food production areas
Staff must wear clean clothing that has been laundered on a daily basis
Staff must be encouraged to wear protective apron when working with all foods.
This helps to keep clothing clean and aids in minimising possible contamination of foods
from unclean clothing.
All food workers must follow requirements of health requirements of the countries in which
they work.
All food premises should have a cleaning
schedule that will map out when all utensils,
equipment (large and small) and building
structure is to be cleaned.
What is to be cleaned?
When it is to be cleaned?
What you use to clean the equipment?
Who is to clean?
What are they Food Safety Standards where you work?

International Standards are based on HACCP based Food Safety programs.
All food premises should be operating a Food Safety Plan (FSP).
This will minimise the possibility of causing an adverse reaction to badly stored food in the
customers that consume the food you produce.
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Work Projects
knowledge
3.1 Store fresh and vacuum sealed meats correctly:
Define in your report how fresh meat either wrapped or vacuum sealed meats
need to be stored
To keep meat fresh
To keep meat free of bacterial contamination.
3.2. Maintain correct thawing of frozen meat products:
When thawing meats what are the conditions in which the meat products will
need to be stored for the thawing to be successful?
For the thawing to be considered successful what must happen and what must
not happen.
3.3. Correct storage containers:
When storing the fresh meat products the containers need to meet specific
requirement?
Define these conditions
Explain why the containers need to be in this specific condition.
3.4. Correct labelling of meat products:
Labels need to be affixed to containers when meat products are stored in them
What details need to be on these labels?
3.5. Ensure correct conditions are maintained for freshness and quality:
How will the freshness be maintained?
How will the quality of the meat be ensured?
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Summary
Store portion cuts to enterprise requirements
Fresh and/or Cryovac items are stored correctly
Fresh Meat and offal needs to be stored correctly:
Temperature at 1C
Needs to be covered securely with plastic wrap
Do not keep fresh for more than 3 days.
Prepare and maintain correct thawing of portioned cuts
Frozen meats need to be thawed in controlled environment
Thaw in single layers.
Portioned cuts are appropriately stored in correct containers
Washable undamaged and must be impervious to liquid
Equipment used to hold stock while being stored must be clean and sanitised after being used
Before using containers for storing fresh or cooked meat product they must be checked to
ensure that they are clean and suitable for use
Suitability for use also extends to the condition
Containers must not be scratched or cracked.
Portioned cuts are correctly labelled
Labelling needs to be accurate and honest
Labels need to be on all wrapped products
Name of the product
Date of manufacture
Name of person that produced the product
Use by date.
Ensure correct conditions are maintained for freshness and quality
Stock needs to be rotated on a first in, first out basis (FIFO)
Stock needs to be covered to prevent drying from being exposed to the air
Stock needs to be stored chilled to ensure minimal bacterial activity
The area where the stock is stored needs to be clean and well maintained.
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Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organised. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep on track. Teachers recognise and are critical of work that does not
answer the question, or is padded with irrelevant material. In summary,
remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
3. Presenting Written Work

Types of written work
Students may be asked to write:
Short and long reports
Essays
Records of interviews
Questionnaires
Business letters
Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The students name and student number
The name of the class/unit
The due date of the work
The title of the work
The teachers name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write A nurse is responsible for the patients in her care at all times it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind
Humankind
Barman/maid
Bar attendant
Host/hostess
Host
Waiter/waitress
Waiter or waiting staff
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Recommended reading
Recommended reading
Aidells.B, Kelly.D; 2001; The Complete Meat Cookbook; Rux Martin/Houghton Mifflin
Harcourt
Applestone. Joshua, Applestone. Jessica, Zissu. Alexandra ;2011;The Butcher's Guide
to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and
More; Clarkson Potter
Eagle, Karen; 2006; The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit
And Venison; Adams Media
Farr, Ryan; 2011; Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and
Pork; Chronicle Books
Green, Aliza; 2012; The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing,
and Cooking a World of Meat; Quarry Books
Lumb, Marianne 2009, Kitchen knife skills: techniques for carving, boning, slicing,
chopping, dicing, mincing, filleting, Firefly Books, Buffalo, N.Y
Mettler, John; 1986; Basic Butchering of Livestock & Game; Storey Publishing, LLC
Krasner. Deborah;2010;Good Meat: The Complete Guide to Sourcing and Cooking
Sustainable Meat; Stewart, Tabori and Chang
Schlesinger. Christopher, Willoughby.John; 2000; How to Cook Meat; William Morrow
Cookbooks
Styler.Christopher; 2006; Working the Plate: The Art of Food Presentation; Houghton
Mifflin Harcourt
The Editors of Creative Publishing; 1999; Dressing & Cooking Wild Game: From Field to
Table: Big Game, Small Game, Upland Birds & Waterfowl; Cool Springs Press
Trotter, Charlie & Wareing; 2008; Knife skills in the kitchen; DK Publishing, New York
Underly, Kari; 2011; The Art of Beef Cutting; Wiley
Ward. Cole; 2014; The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut
it Professionally, and Prepare it Properly; Chelsea Green Publishing
Weinstein, Norman & Thomas, Mark; 2008; Mastering knife skills: the essential guide to
the most important tools in your kitchen, Stewart, Tabori & Chang
WorkSafe Victoria; 2005; Safe use of knives in the meat and food industries; Worksafe
Victoria
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Recommended reading
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Trainee evaluation sheet

The following statements are about the competency you have just completed.
Please tick the appropriate box
Agree
Dont
Know
Do Not
Agree
Does
Not
Apply
There was too much in this competency to cover without

rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own initiative.
My training was well-organised.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked well.
The activities were too hard for me.
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59
The best things about this unit were:

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
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Trainee Self-Assessment Checklist

As an indicator to your Trainer/Assessor of your readiness for assessment in this unit
please complete the following and hand to your Trainer/Assessor.

Yes
No*

1.1
Identify and select suppliers for purchasing of products
1.2
Identify the primary meat cuts
1.3
Identify the secondary meat cuts
1.4
Identify commercial establishment cuts specifications
1.5
1.6
Minimise wastage through freshness and correct purchasing
1.7

2.1
Prepare and portion cuts to enterprise requirements
2.2
Minimise wastage through preparation and storage
2.3
Use trimmings and leftovers for alternative preparations and preservation
2.4
2.5

3.1
Store fresh and/or Cryovac items correctly
3.2
Prepare and maintain correct thawing of portioned cuts
3.3
Store portioned cuts appropriately in correct containers
3.4
Label portioned cuts correctly
3.5
Ensure correct conditions are maintained for freshness and quality
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Trainee Manual
61
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed:
_____________________________
Date:
______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.
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Trainee Manual

TM Prepare Portion Controlled Meat Cuts FN 230114

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Prepare portion controlled meat cuts

Introduction to trainee manual

Introduction to trainee manual

A Trainee Manual for you to read and study at home or in class

Food and Beverage Service

Introduction to trainee manual

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete

Element 1: Select and purchase from suppliers

Element 2: Prepare portion cuts

Element 3: Store portion cuts to enterprise requirements

Element 1: Select and purchase from suppliers

Identify and select suppliers for purchasing of

Identify the primary meat cuts

Identify the secondary meat cuts

Identify commercial establishment cuts

Identify varieties of meats used commercially

Minimise wastage through freshness and

Identify costs through yield testing

Element 2: Prepare portion cuts

Prepare and portion cuts to enterprise

Minimise wastage through preparation and

Use trimmings and leftovers for alternative

Identification and use of equipment

Prepare ready for service

Element 3: Store portion cuts to enterprise requirements

Store fresh and/or Cryovac items correctly

Prepare and maintain correct thawing of

Store portioned cuts appropriately in correct

Label portioned cuts correctly

Ensure correct conditions are maintained for

Animal after slaughter without skin

Brush with hot fat during the roasting process

Fine bladed knife used to cut meat from bones of animals

Slow cook in container with lid inside an oven

Another name for a stew

Meat attached to the single bone of an animal

Portion of tender meat

Term used to describe fleshing meat from bone on cutlets

Cooking food with heat from above or below

Edible muscle of an animal

Portion of animal, either front or back

Edible organ of an animal

Describes the layers of fat through the muscle meat of animals.

Edible flesh of an animal

Name of collective edible organs of animals

Carcass of animal as it comes from the abattoir to meat sellers

Single cut serves of meat to be cooked by restaurant to customers

Method of cookery, inside an oven

Cut of meat, from rear portion of animal legs

Equipment used to grill foods with radiated heat

Large muscle portions cut from carcasses of animals

Front portion of an animal, leg and chest region

Rib loin of beef with bone removed

Single portion of boneless meat, sometimes on the bone

Slow wet cooking method, usually for tough cuts of meat

Thymus gland from neck of animal, reducing in size as animal ages

Piece of meat from leg of animal, from inside of thigh

Element 1: Select and purchase from suppliers

Are they registered with local authorities?

Will they allow you to inspect their operating premises?

Suppliers can be large

Wholesalers with access to supplies from International suppliers.