Module 3 Processing Product Part 1

• Apprentice Name

• Store Banner

  Albertsons

  Vons

  Pavilions

  Lucky

• Enter Store Number

• Conducted on

  Date

PROCESSING INTRODUCTION:

• Meat is often considered the "center of the plate"
  
  Consumers spend a considerable portion of their shopping dollars in the meat and seafood departments
  
  Out of stock conditions are critical to the entire basket
  
  Quality products and craftsmanship are the key to return business
  
  Personal hygiene and department cleanliness standards are important to consumers
  

CUTTING LISTS:

• Determine the sequence of processing throughout the day / prioritize needs / minimize out of stocks
  
  Cutting lists are written after the culling and back stocking tasks
  
  Cutting lists need to be specific in item needs / quantity / thickness / trays / by-product use
  
  Only the primals that can be processed and wrapped in 30 minutes should be brought into the cutting room
  
  Be cognizant of cross contamination of species
  
  Products produced should be of the best craftsmanship / packaging is very important
  

BEEF CARCASS BASIC'S:

• Grades - Prime / Choice / Select
  
  Grade is decided by a USDA Inspector - by reviewing marbling / yield / maturity
  
  8 sections on the carcass / 4 on the forequarter / 4 on the hindquarter
  Forequarter includes: Chuck / Rib / Brisket / Plate
  
  Hindquarter includes: Loin / Sirloin / Round / Flank
  
  Chuck: cuts are marbled - Round: cuts are lean - Rib/Loin: middle section - cuts are tender
  
  Chuck section: Bone In Chuck / Boneless Chuck / Shoulder Clod / Mock Tender / Short Rib
  
  Rib section: Bone In Rib / Boneless Ribeye
  
  Brisket section: Brisket / Shank
  
  Plate section: Skirt / Trim
  
  Loin section: Shortloin / Bone In Top Loin / Boneless Top Loin / Tenderloin
  
  Sirloin section: Top Sirloin / Bottom Sirloin (Tri Tips)
  
  Round section: Full Round / Top Round / Bottom Round / Eye Round / Round Tip (Sirloin Tip) / Ball Tip
  
  Flank section: Flank
  

PROCESSING BASIC'S:

• Processing Basic's - open cry-o-vac bag with a knife - do not cut into salable meat
  
  Use the right knife for the right job (Boning vs Steak knife)
  
  Only "face" primals if needed (use a "thin facing" technique)
  
  DO NOT "pre-trim" primals
  
  DO NOT generate "unnecessary trim" (leave meat on the primal)
  
  Chime beef bones individually - (clip bones on saw to reduce size)
  
  Correct the angle of "bad breaks" over entire primal to maximize yield - "radius cut"
  
  Produce a variety of steak thickness'
  
  Trim Beef steaks to 1/4" standard (review both sides)
  
  Cut steaks at a "uniform thickness" when packaging together
  
  When processing bone in steaks be sure to scrape both sides prior to trimming
  
  "First cuts" and "rough cuts" may require "special handling" to represent a value to the consumer
  

CUTTING LISTS

• Able to "cut from" and "write" a portion of a cutting list

  YES

  NO

BEEF BASIC'S

• Able to identify primals by box description, in cry-o-vac, open on the block, retail cut in tray

  YES

  NO

• Familiar with Beef carcass (8 total sections - 4 major)

  YES

  NO

BEEF PROCESSING

• Understand basic processing techniques

  YES

  NO

PROCESSING

• *Identify sub-primal by "case description" and in "cry-o-vac"
  
  **Review Apprenticeship Manual for processing technique
  

• AD SUPPORT (Boneless Beef Sub-Primal)

• Identify the item that was processed

• AD SUPPORT (Boneless Pork/Poultry)

• Identify the item that was processed

• *BEEF TOP SIRLOIN - **Process by removing Tri Cap / cut for "Restaurant Style" Steaks Optional Cut - Kabobs and Stir fry

• BEEF TOP SIRLOIN BONELESS VIDEO
  https://drive.google.com/open?id=0B9LFYDK37O-2aVdZcGFadUllakk

• *BEEF TENDERLOIN (FILET MIGNON) - **Process Roast / Steaks (regular / thick) - Ends for Stir Fry

• *BEEF BOTTOM ROUND - **Remove "silver side" / Process Roasts, Steaks (various thickness') Tenderize a couple of Bottom Round Steaks / Work ends for Stew Meat (lean uniform pieces) *BEEF

• BEEF BOTTOM ROUND VIDEO
  https://drive.google.com/open?id=0B9LFYDK37O-2RmU0Z0dBdVNsZUU

• BALL TIPS (PETITE SIRLOIN) **Process Roasts, Steaks (various thickness') Optional Cut - Kabobs and Stir Fry

CHECK ITEMS PROCESSED

• BEEF CHUCK

  Select BEEF BI CHUCK BEEF BNLS CHUCK BEEF SHOULDER CLOD BEEF SHORT RIBS

  • BEEF BI CHUCK
  • BEEF BNLS CHUCK
  • BEEF SHOULDER CLOD
  • BEEF SHORT RIBS

• BEEF LOIN

  Select BEEF SHORT LOIN BEEF BNLS TOP LOIN BEEF BI TOP LOIN BEEF TENDERLOIN BEEF BOTTOM SIRLOIN (TRI-TIP) BEEF TOP SIRLOIN

  • BEEF SHORT LOIN
  • BEEF BNLS TOP LOIN
  • BEEF BI TOP LOIN
  • BEEF TENDERLOIN
  • BEEF BOTTOM SIRLOIN (TRI-TIP)
  • BEEF TOP SIRLOIN

• BEEF RIB

  Select BEEF BONE IN RIB STEAK BEEF BONE IN RIB ROAST BEEF BONLESS RIB STEAK BEEF BI RIB STEAK

  • BEEF BONE IN RIB STEAK
  • BEEF BONE IN RIB ROAST
  • BEEF BONLESS RIB STEAK
  • BEEF BI RIB STEAK

• BEEF ROUND

  Select BEEF TOP ROUND BEEF BOTTOM ROUND BEEF EYE ROUND BEEF SIRLOIN TIP BEEF BALL TIPS

  • BEEF TOP ROUND
  • BEEF BOTTOM ROUND
  • BEEF EYE ROUND
  • BEEF SIRLOIN TIP
  • BEEF BALL TIPS

• MISC BEEF

  Select BEEF BRISKET BEEF SHANK

  • BEEF BRISKET
  • BEEF SHANK

• GRIND

  Select GRIND

  • GRIND

• PORK / LAMB

  Select BI PORK LOIN 11 RIB PORK LOIN BNLS PORK LOIN BNLS PORK SIRLOIN PORK PICNIC PORK SHOULDER SPARERIB LAMB SHOULDER LAMB LOIN LAMB RIB

  • BI PORK LOIN
  • 11 RIB PORK LOIN
  • BNLS PORK LOIN
  • BNLS PORK SIRLOIN
  • PORK PICNIC
  • PORK SHOULDER
  • SPARERIB
  • LAMB SHOULDER
  • LAMB LOIN
  • LAMB RIB

• APPRENTICE

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• Select date

  Date

• TRAINER

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  Date