This document provides guidance on identifying, preparing, cooking, holding, presenting, and storing various meats. It discusses selecting primary and secondary cuts of meat from suppliers and minimizing waste. Various cooking methods are outlined for different meats as well as how to prepare sauces and garnishes. Meats should be stored correctly according to food safety standards in sealed containers in refrigeration or freezing temperatures and labeled with dates.

1. IDENTIFY AND PREPARE VARIOUS
MEATS
D1.HCC.CL2.03
Slide 1DEDY WIJAYANTTO

2. Identify and prepare various meats
Elements:
Slide 2
Identify and select meat1
Prepare and store meat2
Cook, hold and present meat3
Store meat and offal products4
DEDY WIJAYANTTO

3. Identify and prepare various meats
Websites (refer to list on Page 8 of manual):
• Meat and Livestock Australia (MLA)
• Halal Meats Australia
• Windy Gills Game meats
• AUS Meats
• Pork Australia
• Head chef support
• Build an Electronic Library.
Slide 3DEDY WIJAYANTTO

4. 1: Identify and select meats
1.1 Identify the primary meat cuts
1.2 Identify the secondary meat cuts
1.3 Identify commercial establishment cuts and specifications
1.4 Identify offal and fancy meats
1.5 Identify varieties of meats used commercially
1.6 Identify and select suppliers for purchasing of products
1.7 Minimize wastage through freshness and correct purchasing
1.8 Identify costs through yield testing
1.9 Ensure correct conditions are maintained for freshness and
quality
Slide 4DEDY WIJAYANTTO

5. 1: Identify and select meats
1.1 Identify primary meat cuts:
• Primary cuts – Lamb:
• Leg
• Loin
• Shoulder
• Secondary cuts – Lamb leg:
• Round, topside, silverside.
Slide 5DEDY WIJAYANTTO

6. 1: Identify and select meats
1.1 Identify primary meat cuts:
Primary cuts:
• Pork
• Hindquarter
1.2 Identify secondary meat cuts:
• Secondary cuts – Pork Leg:
• Rump:
 Steak, dice, strips for stir fry.
Slide 6DEDY WIJAYANTTO

7. 1: Identify and select meats
1.2 Identify secondary meat cuts:
Refer to sample pg 13 manual:
• Fillet is cut steaks, strips
• Ribs cut into rack (4 point)
• Ribs cut into individual cuts
• Shoulder cuts.
Slide 7DEDY WIJAYANTTO

8. 1: Identify and select meats
1.3 Identify commercial establishment cuts and
specifications :
• Midloin of lamb is cut into
cutlets
• Cutlets are ‘frenched’
• Cutlets are crumbed
• Midloin is taken off bone
and rolled, tied roasted.
Slide 8DEDY WIJAYANTTO

9. 1: Identify and select meats
1.4 Identify offal and fancy meats:
• Liver
• Sweetbreads
• Kidney
• Tripe
• Feet
• Head
• Eyes.
Slide 9DEDY WIJAYANTTO

10. 1: Identify and select meats
1.5 Identify varieties of meats used commercially:
• Beef
• Lamb
• Pork
• Buffalo
• Goat
• Kangaroo
• Rabbit.
Slide 10DEDY WIJAYANTTO

11. 1: Identify and select meats
1.6 Identify and select suppliers for purchasing of products:
• Ease of delivery
• Payment requirements
• Product availability
• Your requirements.
Select according to what suits your enterprise the best
Slide 11DEDY WIJAYANTTO

12. 1: Identify and select meats
1.7 Minimise wastage through freshness and correct
purchasing :
• Use of trimming and off cuts
• Order only what is required
• Storage capacity
• Skill of the staff.
Slide 12DEDY WIJAYANTTO

13. 1: Identify and select meats
1.8 Identify costs through yield testing:
• Number of serves obtained from cuts of meat
• Consistency of serving sizes.
Slide 13DEDY WIJAYANTTO

14. 1: Identify and select meats
1.9 Ensure correct conditions are maintained
for freshness and quality:
• Correct environmental conditions
• Number of days held at defined temperatures
• Purchase in smaller quantities.
Slide 14DEDY WIJAYANTTO

15. 2: Prepare and store meat
2.1 Prepare and portion meat cuts, including offal and
fancy meats, to enterprise requirements
2.2 Minimise wastage through preparation and storage
2.3 Use of trimming and leftovers
2.4 Identification and use of equipment
Slide 15DEDY WIJAYANTTO

16. 2: Prepare and store meat
2.1 Prepare and portion meat cuts, including offal and
fancy meats, to enterprise requirements:
• Cleaning
• Cutting
• Portion size
• Service requirements.
Slide 16DEDY WIJAYANTTO

17. 2: Prepare and store meat
2.2 Minimise wastage through preparation and storage:
• Staff skill levels
• Storage capacity
• Order quantities required.
Slide 17DEDY WIJAYANTTO

18. 2: Prepare and store meat
2.3 Use of trimming and leftovers:
• Menu Variety
• Staff skill levels
• Storage capacity.
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19. 2: Prepare and store meat
2.4 Identification and use of equipment:
• Meat knives
• Mincers
• Food processors
• Coolroom
• Vacuum packing machine
• Freezer.
Slide 19DEDY WIJAYANTTO

20. 3: Cook hold and present meat
3.1 Select appropriate cooking method of
the meat type, including offal
3.2 Prepare and cook following a standard
recipe within a commercial environment
3.3 Hold prepared products as required
prior to presenting
3.4 Present meats and offal dishes
3.5 Prepare garnishes, sauce and
accompaniments for meat dishes,
including offal
Slide 20DEDY WIJAYANTTO

21. 3: Cook hold and present meat
3.1 Select appropriate cooking method of the meat type,
including offal:
• Poach
• Grill
• Roast
• Deep fry
• Fry.
Slide 21DEDY WIJAYANTTO

22. 3: Cook hold and present meat
3.2 Prepare and cook following a standard
recipe within a commercial environment:
• Select a recipe
• Read and understand requirements
• Collect ingredients
• Prepare ingredients
• Cook the dish to enterprise
requirements.
Slide 22DEDY WIJAYANTTO

23. 3: Cook hold and present meat
3.3 Hold prepared products as required prior to
presenting:
• Keep food hot
• Above 60 degrees
• Was the meat grilled
• When is it required to be served
• Is it a braise that can be
held in bain-marie.
23DEDY WIJAYANTTO

24. 3: Cook hold and present meat
3.4 Present meats and offal dishes :
Present the dish you have cooked
Slide 24DEDY WIJAYANTTO

25. 3: Cook hold and present meat
3.5 Prepare garnishes, sauce and accompaniments for
meat dishes, including offal:
• Fresh
• Edible
• Compliment the dish
• Add colour and contrast.
Slide 25DEDY WIJAYANTTO

26. 4: Store meat and offal
1. Store fresh and/or vacuum packed items correctly
2. Thaw frozen meat and offal correctly
3. Store meat and offal in correct containers
4. Label meat and offal correctly
5. Ensure correct conditions are maintained for freshness
and quality
Slide 26DEDY WIJAYANTTO

27. 4: Store meat and offal
4.1 Fresh and/or vacuum packed items are stored
correctly:
• Controlled environment
– Chilled, less than 4°C
• Protected from outside contamination
– Covered or wrapped
• Labelle
• Dated.
Slide 27DEDY WIJAYANTTO

28. 4: Store meat and offal
4.2 Prepare and maintain correct thawing of meat and
offal:
• Controlled environment
– Coolroom
• Single layer in trays
– To capture liquids
• Separate containers.
Slide 28DEDY WIJAYANTTO

29. 4: Store meat and offal
4.3 Meat and offal is appropriately stored in correct
containers:
• Food grade containers
• Impervious to liquids
• Stainless steel or plastic
• In GOOD condition.
Slide 29DEDY WIJAYANTTO

30. 4: Store meat and offal
4.4 Meat and offal is correctly labeled:
• Date of manufacture
• Name of product
• Use by date
• Name of person who
Manufactured.
Slide 30DEDY WIJAYANTTO

31. 4: Store meat and offal
4.5 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 31DEDY WIJAYANTTO

32. Slide 32
See you again.
deddywijayanto@stptrisakti.ac.id
DEDY WIJAYANTTO