Meat Cutter Flashcards
Sirloin sliced at
1 1/8”
Sirloin stays—— while slicing. One case pulled out at a time
Chilled
Fat line trimmed to
1/4 inch on each sliced sirloin
Larger sirloins 6” or larger
Cut lengthwise in half. First and last slices do not
Steaks are seasoned
On 1 side of panning
After slicing and panning steaks have a shelf life of
2 days
Pre marinated sirloin has a shelf life of
28 days from the pack date
Grind plate used for ground pork and beef
3/16
Ground beef lean:fat ratio
80:20
Pre marinated sirloin steak trimmings can be used
In grind or beef tips
Shelf life for ground pork and beef
24 hours
Mini steak burgers weight and thickness
2.5 oz.
3/4 thick
Meatloaf recipe
10 ground beef
10 ground pork
Meatloaf mixture…..
And breadcrumbs mix wel. Then mix with meat
Shelf life of prepped meatloaf
24 hours
Sliced chuck cold for pot roast
1 1/4
Clod for pot roast is marinated in
50:50 gc steak marinade and water for 5 min drained 5 mins marinade discarded after 4 cases
Pot roast is seasoned
Both sides and stored with colander inserts
Shelf life of prepped pot roast
4 days
Chicken prepped for rotisserie
Loose fat, skin, tail removed
Legs secured
Wing tips folded and tucked.
Chicken prepped for golden roast
Backbone removed
Breastbone cut in half
Leg quarters cut from breast
Wings tucked
Rotisserie chicken season with
1 tbsp season inside and thorough coating of seasoning on all sides
Golden roasted chicken is brushed on
Both sides with whirl and sprinkled generously both sides with poultry season
Rotisserie and golden roast is cooked
Immediately or held covered under refrigeration up-to 24 hours
Shelf life of refrigerated CVP fresh chicken is
14 days from processing for regular shelf life (pilgrim pride)
Shelf life for extended (Tyson’s)
19 days from processing
Shelf life of thawed and marinated chicken for bourbon st
24 hours
Bourbon st marinade is made up of
6 cups of teriyaki sauce 1/2 cup of bourbon st seasoning
Bourbon st is marinated for
12-48 hours
Meat room temperature
No higher than 50
Meat cooler temp
32-38
Bleach only used for
Removing stains from table tops in meat room
Grinder part is store in
Meat cooler after use
Frozen product never thawed
Under running water
Frozen fish thawed
Out of packaged? Covered under refrigeration
All stored products
Labeled with production date and used by date
