Transcript Meat Cutter Training 7/7/08

Jamieson
Meat Training
What Are We Going To
Learn?
• Improved Understanding of Where
Each Primal Comes From
• Sanitation
• Merchandising
• Importance of Temperature Control
• Trim Standards and Proper Handling
Of Shop Trim
• Grinding Log
What Are We Going To
Do?
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Introduction
Presentation and Pictures
Cutting Room Demonstration
Question and Answer
Open Discussion
Lunch
What Are We Going To
Take Back To Your Store?
• Knowledge Of Where Each Cut
Comes From
• Proper Handling Of Trimmings
• Bacteria And It’s Effects
• Improved Merchandising
• A Better Understanding of Your
Job and What Is Expected of
You
Cattle Facts and Information
Life of Cattle
• Calves are born after a 9 month
gestation period
• Raised on a cow-calf operation
• After 6-10 months they are
weaned
Live Stock Auction
• Sold to stockers or
backgrounders
• Their job is to fed them and gain
additional weight
• Begun to eat a supplement of
grain
Feedlot
• Tagged and Vaccinated
• Entered into a detailed data
base
• Placed in pens according to age
• Each pen holds about 100 cattle
• Given growth promoting
hormones
Feedlot continued
• Spend an average of 4-6 months
in these pens
• Diet consists of 80 to 90% grain
• Given Vitamin supplements,
Vaccinations, and Parasite
Prevention Treatments
Packing Plant
• Animals are from 18 to 22
months old
• Weigh between 1100 to 1250
pounds
• Stunned and quickly rendered
unconscious
Packing Plant/Fabrication
• USDA inspectors oversee all
aspects of food safety at the
plant
• Animal is graded by inspectors
• Fabricated into subprimals,
bagged, boxed, and sent to
retail.
Where's The Beef?
Where's The Beef?
Come From?
Where’s The Beef?
Shank
Where’s The Beef?
Shank
Where’s The Beef?
Shank
Sirloin Tip
Where’s The Beef?
Shank
Round
Sirloin Tip
Boneless Round
Bottom Round Flat
Eye of Round
Inside Round
Where’s The Beef?
Shank
Round
Sirloin
Sirloin Tip
Where’s The Beef?
Shank
Round
Sirloin
Sirloin Tip
Where’s The Beef?
Shank
Round
Sirloin
Short Loin
Sirloin Tip
Short Loin
Where’s The Beef?
Shank
Round
Sirloin
Short Loin
Sirloin Tip
Where’s The Beef?
Shank
Round
Sirloin Tip
Sirloin
Short Loin
Rib/Delmonico
Where’s The Beef?
Shank
Round
Sirloin Tip
Sirloin
Short Loin
Rib/Delmonico
Where’s The Beef?
Shank
Round
Sirloin Tip
Sirloin
Short Loin
Rib/Delmonico
Where’s The Beef?
Shank
Round
Sirloin Tip
Sirloin
Short Loin
Rib/Delmonico
Chuck
Where’s The Beef?
Shank
Round
Sirloin Tip
Sirloin
Short Loin
Rib/Delmonico
Chuck
Shoulder Clod
Shoulder
Chuck
Shoulder
Chuck
Shoulder
Chuck
Where’s The Beef?
Shank
Round
Sirloin
Sirloin Tip
Brisket
Short Loin
Rib/Delmonico
Chuck
Shoulder Clod
Brisket
Where’s The Beef?
Shank
Round
Sirloin
Sirloin Tip
Brisket
Short Loin
Rib/Delmonico
Chuck
Shoulder Clod
Flank
Flank
Chuck
29% of
Weight
Rib
9% of
Weight
Plate
Brisket
19%
of
Total
Loin
16% 0f
Weight
Flank
Weight
Round
22% of
Weight
Sanitation
Sanitation
•The main
responsibility of any
business is to supply
safe and wholesome
products to the
customers we
serve!!!
Sanitation
The FDA states that 14
percent of all Americans
become ill each year from
bacteria in foods that they
have consumed.
Sanitation
• Is the responsibility of ALL
Employees
• Poor Sanitation can lead to
Sanitation
• Is the responsibility of ALL
Employees
• Poor Sanitation can lead to
• Health Problems
Sanitation
• Is the responsibility of ALL
Employees
• Poor Sanitation can lead to
• Health Problems
• Shrink Issues
Sanitation
• Is the responsibility of ALL
Employees
• Poor Sanitation can lead to
• Health Problems
• Shrink Issues
• Loss of Consumer Confidence
Sanitation
• Clean and Sanitize before all
breaks and lunches
• Grinder must be cleaned/
sanitized and documented at
LEAST once daily
• Clean and Sanitize between
Species
Sanitation
• Knives-Blocks-Steal-ScrapersHand Saws-Saw-Any Equipment
that comes in to direct contact
with fresh product
• Sanitize last thing before
leaving at night
• Sanitize first thing in the
morning before production
begins
Sanitation
• Recommended 3 Bay Sink
Method
•Wash
•Rinse
•Sanitize
•Air Dry
Sanitation
• THE USUAL SUSPECTS
The most common foodborne infections can ALL be
prevented by proper handling and cooking. Some
potentially harmful bacteria include:
•
Listeria:
a foodborne bacterium
that is commonly found in soil, water and the
intestines of humans and animals
• • Salmonella:
found in the intestines of animals
and humans. It can spread to humans through
cross-contaminated, raw or undercooked foods
• • E. coli:
a group of bacterium normally found in
the intestines of warm-blooded animals and
humans. E. coli O157:H7 is a strain of E. coli that
can cause illness in humans if they eat food or
water contaminated with the bacteria
The Danger Zone!
40 to 140 Degrees
Bacteria Growth
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Bacteria Doubles:
Every 20 hours@ 32
Every 6 hours @ 40
Every 3 hours @ 50
Every 2 hours @ 60
Every hour @ 70
• Every half
hour @ 90
Degrees
Bacteria Growth
• The colder the
temperature the
better the shelf
life, the greater
the bloom, it
maintains a
good flavor,
reduces
rewraps, and
saves time.
Golden Rule
•
Temperature Control
• Keep It
Temperature Control
• Keep It
•CLEAN
Temperature Control
• Keep It
•CLEAN
•COLD
Temperature Control
• Keep It
•CLEAN!!
•COLD!!
•MOVING!!
Quality
Quality Standards
Merchandising
Customer Service
• You are “On Stage”
• Remove apron & coat
before going on the
sales floor!
• Trays & Carts Clean
and CLING ON FREE!!!!
Quality
• Studies have shown that quality
is the most important factor in
what customers look for in a
meat department. A Food
Marketing Institute study
concluded that 96% of
customers considered quality
very important when deciding
where to shop for all of their
food needs.
Trim Standards
• Cut all items first
Trim Standards
• Cut all items first
• Trim after cutting---Trim to 1/8th
outside fat cover
Trim Standards
• Cut all items first
• Trim after cutting---Trim to 1/8th
outside fat cover
• Package items
Trim Standards
• Cut all items first
• Trim after cutting---Trim to 1/8th
outside fat cover
• Package items MAKE SURE
TO
Trim Standards
• Cut all items first
• Trim after cutting---Trim to 1/8th
outside fat cover
• Package items MAKE SURE
TO
FILL THE TRAY
Quality Standards
• Cut all items first
• Trim after cutting---Trim to 1/8th
outside fat cover
• Package items MAKE SURE
TO
FILL THE TRAY
• Wrap and place item under
refrigeration
Quality
• The meat case is the stage for
what is done in the meat
department
• Check dates every time you
stock the case
• Remove any off condition
products, anytime of the day
• A dark package or a bloody
package will turn a customer
off from your entire meat case
Quality
• Make sure all aspects of the meat
department has the quality needed
to meet the needs of your stores
customers It is a must to make
sure that happens.
Quality
• To make sure all aspects of the
meat department have the
quality needed to met the needs
of your stores customers YOU
must make sure that happens.
• Whether you have a week or 20
years with the company
QUALITY STANDARDS will not
be maintained unless everyone
involved makes it happen
Trimmings
Ground Meat
The Measure of a Meat Department
Trimmings
• Lugs should remain no longer
than 1 hour in the cutting room
• Trimmings should be leaned out
to their fullest existent
• Lugs should be labeled with the
date and the time they where
placed in the cooler
• Never mix block trimmings with
keeper casing chubs
Trimmings/Grinds
GROUND BEEF’S TOP 5
1.
2.
3.
4.
5.
Ground Beef (73/27%)
Ground Chuck (80/20%)
Ground Sirloin (93/7%)
Ground Round (85-15%)
94% or better Lean Ground Beef
Trimmings/Grinds
Trimmings/Grinds
Trimmings/Grinds
• Fletcher Davis from
Athens Texas he began
selling his invention of
the ground beef patty
sandwich at the World’s
Fair in, St. Louis in 1904
Trimmings/Ground Meat
• The Shop ‘n Save program for
ground beef is designed to offer
fresh, bright, well mixed
product that has a consistent
lean to fat ratio, everyday, every
grind.
Grinding Procedures
• Grind as close to the time of
sale
• Grind FRESH every morning
• Grind several times throughout
the day
• Grinds labeled as Gr Chuck or
Gr Round must be made from a
certified chub
Grinding Log Sheet
• Should be
maintained
daily
• Trim & Tube
meat kept
separately
• Records kept
for 180 days
Grinding Log Sheet
• Should be
maintained
daily
• Trim & Tube
meat kept
separately
• Records kept
for 180 days
Grinding Log Sheet
• Should be
maintained
daily
• Trim & Tube
meat kept
separately
Sanitation must be documented
• Records kept
for 180 days
• Trim & Tube
meat kept
separately
• Records kept
for 180 days
FAQ
• Question: What temperature
should I cook my ground meat
to in order to make sure it is
safe to feed to my children?
FAQ
• Answer: Ground meats should
be cooked to an internal
temperature of 165 degrees.
FAQ
• Question: Why is the center of
the meatloaf still pink even
when my meat thermometer
registers 165°F?
FAQ
• Answer: The color of burgers and
meatloaves may remain pink even
when a 165°F internal temperature
has been reached. This is due the
natural nitrate content of certain
ingredients, such as onions, celery
and bell peppers, or through the use
of red or brown sauces mixed into
the ground beef. Check with a meat
thermometer.
FAQ
Question: Why does uncooked
ground beef often have
a two-tone color—bright red
outside and a darker color
inside?
FAQ
Answer: Fresh ground beef is
naturally a bright cherry-red color.
The interior of packaged ground
beef may turn a darker purplishred or brown color if not exposed
to oxygen. Once opened and
exposed to air, ground beef will
turn bright red again.
FAQ
Q: What is the best way to store
ground beef?
A: Refrigerate ground beef
immediately upon arriving home.
Place it in the meat compartment or
the coldest part of the refrigerator
for up to two days.
Freeze ground beef wrapped in
transparent film for up to two weeks.
For longer storage, repackage in
airtight heavy-duty aluminum foil,
freezer paper or plastic freezer bags
and freeze for up to four months.
DONENESS CHART
MEAT / POULTRY
DONENESS
TEMPERATURE
Beef Roast / Steaks
Medium Rare
Medium
Well
Whole Chickens
Stuffed
180-185 F (82-85 C)
Chicken Pieces
Stuffed
180-185 F (82-85 C)
145 F (63 C)
160 F (70 C)
170 F (75 C)
Whole Turkey
Stuffed
Unstuffed
180 F (82 C)
170 F (77 C)
Turkey Pieces
Stuffed
170 F (77 C)
Ham, fully cooked, ready-to-eat
Cold
140 F (60 C)
Pork Cottage Roll / Smoked
Picnic Shoulder
Stuffed
160 F (70 C)
Fish
Stuffed
160 F (70 C)
STORAGE CHART
MEAT / POULTRY
REFRIGERATOR*
FREEZER
Ground Meats / Poultry
1 day
2-3 months
1-2 days
3-4 months
Stewing Meat, Short Ribs,
Stir-fry Strips, Kabobs
2 days
3-6 months
Whole Chicken / Turkey
2-3 days
12 months
Chicken / Turkey Pieces
2-3 days
6 months
Steaks
3 days
6-9 months
Roasts
3 days
9-12 months
Cooked Meats / Poultry, Cold Cuts
3-4 days
2-3 months
Fish
1-2 day
2-3 months
Variety Meats
(e.g. liver, kidney, heart)
*Number of days from the "packaged on," or the purchase date if you buy from a full
service meat counter.
NOTE: Once vacuum packs are opened, the meat should be used within the number
of days recommended in the Storage Chart, even though the "best before" date
may be later.
Questions?