1. PREPARE PORTION CONTROLLED MEAT CUTS
D1.HCC.CL2.15
Trainer to welcome students to the class
Introduce self and state qualification to teach this unit
Give overview of qualifications and describe industry experience

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
Trainer to Advise:
Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.
Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

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
Trainer to advise:
Trainer advises students this Unit comprises two elements, as listed on the slide explaining:
Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

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
Trainer to relate performance criteria to element 1
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to prepare portion controlled meat cuts the students must be able to; Select and purchase from suppliers
The student should be able to
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
Minimize 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?
Trainer to advise that the above points should be taken into consideration when selecting suppliers.

6. Prepare portion controlled meat cuts
Identify Primary cuts:
Hindquarter of beef
Forequarter of beef
Trainer to advise how to identify primary cuts of beef.

7. Prepare portion controlled meat cuts
Identify Primary cuts:
Long leg of lamb
Loin of lamb
Forequarter of lamb
Trainer to advise how to identify primary cuts of lamb.

8. Prepare portion controlled meat cuts
Identify Secondary cuts:
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
Trainer to advise:
Beef carcasse is broken down into two (2) halves
From the two halves it is then divided into hindquarter and forequarter
If the leg is taken off the hindquarter then you are left with an argentine of beef
The rump and striploin

9. Prepare portion controlled meat cuts
Identify Secondary cuts:
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
Trainer to advise:
Lamb carcass will half
Half carcass is divided into 3 part: leg; loin; forequarter
Each of these primary cuts are divided into secondary cuts
Long leg: this can be cooked on the bone for banquet and carved at the buffet table
It can be boned and rolled then roasted
It can be broken down into muscle groups: rump; topside; round; silverside and roasted individually
Loin of lamb
Rib loin; Cut into rack of lamb; lamb cutlets
Mid loin
Lamb cutlets; boned and rolled then roasted whole or cut into rosettes and pan fried

10. Prepare portion controlled meat cuts
Identify Secondary cuts:
Refer to:
Meat and Livestock Australia (MLA) website:
Halal Meats Australia website:
Trainer to advise:
Many of the names will vary.
Use Australian names as this is the same as using ‘French’. It is a consistent language across multiple languages and multiple cultures.
The names are just a point of reference.
Mise en place is a French term for ‘everything in place’.
People use that term and understand the meaning. They do not necessarily speak and understand French language.
So using the ‘Australian terms is an easy reference.

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
Trainer to advise:
Commercial names will vary as well
Singapore website will give English names that they use to market their meat

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
Trainer to advise:
Specification for lamb cutlets
Individual by the each not weight
Layer of fat specified; it could be no fat if wished
Bones cut at 7cm long and Frenched to 4cm from top or end of bone
This means that you required the cutlets to be individually cut with a small layering of fat and the bones cleaned 4 cm from the end of bone.
Some final cleaning may be required but most of work is done
Packed in tray of 12; 3 cutlets per serve; this will give you a serving for 4 people.
It is to come vacuum sealed; this means it will be easier for you to store in cool room and easier to control portions
If they come in trays of 50; if at the end or service and you have 1 more order then you have to open a pack of 50 to extract 3 cutlets and you have 47 left that have to be carefully wrapped until the next day

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
Trainer to advise:
Specification is just a guide that is given to the butcher. The more you ask the higher the price he can charge BUT the less work you have to do.
If your staff make the mistake you cannot blame the butcher
If the butcher makes a mistake he has to remedy the fault and not charge you for fixing.

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
Trainer to advise:
Commercial names will vary as well
Singapore website will give English names that they use to market their meat

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
Trainer to advise:
H.A.M.: 2142: reference to Handbook of Australian Meat Numbers
Australian terminology
Beef butchering cuts may have slightly different names to the restaurant terminology
Adapt to different names; Australian terminology is good to use across diverse cultural mix

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
Trainer to advise:
Adapt to different names; Australian terminology is good to use across diverse cultural mix

17. Prepare portion controlled meat cuts
Identify commercial establishment cuts specifications:
Mid loin:
Lamb tenderloin
Chops
Rolled loin
Rosettes
Trainer to advise:
Australian terminology
Beef butchering cuts may have slightly different names to the restaurant terminology
Adapt to different names; Australian terminology is good to use across diverse cultural mix

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
Trainer to advise:
Students should develop their own data base of different names used

19. Prepare portion controlled meat cuts
Identify commercial establishment cuts specifications:
Shoulder
Neck
Boned and rolled
Dice for casserole
Trainer to advise:
Weight of meat
Size of dice cut
Amount of fat used

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
Trainer to advise:
Many meats used commercially
Beef
Lamb
Pork
Goat
Camel
Kangaroo
Horse
Not all countries will eat all of these meats
Australia has many animals suitable for human consumption but most popular is
Most of the kangaroo and camel are exported with only small amounts consumed by general population
No birds are in this list as they are classified as Poultry and Game birds

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
Trainer to advise:
Training staff in what enterprise requires is the best way to minimise wastage
Keep stock rotated and only purchase what is required for the ordering cycle
Keep product chilled for storage below 5 degrees Celsius
Keep frozen below minus 18 degrees
Store in food grade containers that are clean

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
Trainer to advise:
Take a piece of striploin and clean of all excess fat and sinew
Cut sirloin steaks to required weight of 180grams each
Count the number of steaks that were achieved.
What was the total price paid for the striploin piece of meat
Use the total price paid and divide by the number of steaks acquired
You will now have a true cost of each steak

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
Trainer to relate performance criteria to element 2
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to prepare portion controlled meat cuts the students must be able to; Prepare portion cuts
The student should be able to
Prepare and portion cuts to enterprise requirements
Minimize 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
Trainer to advise:
Each enterprise will be different and many will be similar
The chef sets the specific requirements as specified in the Standard recipe instructions

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
Trainer to advise:
Ensure temperature for storage of meat is adequate for minimising the growth of potentially hazardous bacteria from growing to a dangerous level.
All equipment used to portion meats must be clean
All knives must be washed cleaned regularly, at least every 30 minutes if jobs take along time

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
Trainer to advise:
All production produces trimmings and cuts that are not large enough to make the required weight
120gm piece of meat is under weight so should not be used when weight is supposed to be 180gm
Cut into dice or mince and utilise in other dish
Preserve until required by wrapping and freezing until enough is accumulated to use in recipe

27. Prepare portion controlled meat cuts
Identification and usage of equipment:
Small equipment required for portioning - Knives
Large and small
Sharpening steel
Trainer to advise:
Most meat cutting is done with long bladed knives so that one cut is used to portion meat
When meat is removed from the bone then meat saws are not required
A good sharp knife is all that is needed to portion meats into service size cuts
Cuts with bones in will only require a saw when the bone has to be cut
From the loin section saw is only required when cutting through the spine
Steaks are portioned by cutting between the ribs then cutting the spine
Steaks from striploin has no bone so a knife is all that is required
A long bladed knife is ideal as only one stoke is required to cut the meat
Meat should be cut and not hacked
Use the full length of the blade when pulling the blade across the meat
Do not push down
If you have to push down on the knife then it is blunt; SHARPEN the knife!!!!!

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
Trainer to advise:
When cutting up or ‘breaking down’ animal carcass modern electric equipment may be needed
This is more economical as it saves on labour
Band saws are ideal for cutting bone but protective equipment must be used as fingers will disappear quickly
Mincers are required to mince meat either large or small sizes
Alternatively dicing by hand knife is the only way of reducing size of meat pieces.

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
Trainer to advise:
Equipment like knives and large electrical cutting implements are the obvious things one thinks of.
Also the trays that the meat is placed on after being cut
Benches and cutting boards that are used
Cool room in which the meat is stored
Containers in which the meat is stored in cool room and trays that portions that meat is placed onto when cut to correct size.

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
Trainer to advise:
To prepare meat for service
This is only required for grilled steaks and whole pieces of prime raw meat
Meat that is going to be served rare or pink inside
Bring to room temperature before grilling
This allows the meat to be cooked quicker

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
Trainer to advise:
Trainer to relate performance criteria to element 3
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to prepare portion controlled meat cuts the students must be able to; Store portion cuts to enterprise requirements
The student should be able to
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
Trainer to advise:
Controlled environment
Chilled, less than 4°C
Protected from outside contamination
Covered or wrapped
Labelled
Dated
Fat side up: this stops the fat on the meat becoming discoloured with the pooling of the blood in the liquid that collects inside the plastic
Single layers: if too much weight is applied to meat on bottom it can split the plastic and lose the seal.

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
Trainer to advise:
Foods must be stored under these conditions to minimise the growth of potentially harmful bacteria
Temperature less than 5 degrees Celsius
In single layers; stops product being damaged
if it is too many layers the meat will take longer to thaw
In separate containers so liquids that come out of the fractured meat structure is not mixed with other meat compounds from waters

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
Trainer to advise:
Containers used to store meats must be cleaned after every use and also checked to ensure they are clean BEFORE using to store meats.
They must be in good condition
No cracks; no stains; no scratches

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
Trainer to advise:
All product need to be labelled correctly
Labels must be legible

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
Trainer to advise:
To maintain freshness meat must be stored in controlled environment
Colder the better
Keep covered
Rotate stock: FIFO; First in, First out