Identify and Prepare Mea - LG

LG-THHCFP0342A IDENTIFY AND PREPARE MEAT
LEARNER GUIDE
IDENTIFY AND PREPARE MEAT
2ND EDITION
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright ©. Copying this material or any part of it by any
means, or in any form, including digital is prohibited, unless prior written permission is
obtained from the HEART Trust/NTA.
*** 2008 ***
Version 1 LRDU – Mar.

TABLE OF CONTENTS
PAGE
Introduction...............................................................................................................................1
Welcome .........................................................................................................................1
This Competency Unit .....................................................................................................1
Before you start ...............................................................................................................2
Planning your learning programme ..................................................................................2
Self-Assessment Checklist ...............................................................................................3
How to use this Learner Guide.........................................................................................4
Using the Computer and Other Resources........................................................................6
Method of Assessment.....................................................................................................6
Quality Assurance ...........................................................................................................7
Element 1: Identify meats ........................................................................................................8
Self-Assessment Checklist .............................................................................................19
Element 2: Select suppliers and purchase meats...................................................................20
element 3: Store and age meat ..............................................................................................26
Element 4: Prepare and present meat cuts............................................................................31
Copyright © 2008 HEART Trust/NTA.

Element 5: Identify and prepare offals..................................................................................41
Copyright © 2008 HEART Trust/NTA.

LG-THHCFP0342A:
IDENTIFY AND PREPARE MEAT
INTRODUCTION
Welcome
Welcome to the Learner Guide for Unit of Competency “Identify and Prepare Meat”. This is just
one of a number of Learner Guides produced for the Commercial Food Preparation skills stream of
the Tourism and Hospitality Industry, and it is designed to guide you, the learner, through a series
of learning processes and activities that will enable you to achieve the specified learning outcomes
for the competency unit.
The content of this guide was developed from the Competency Standard THHCFP0342A, which is
one of the basic building blocks for the National Vocational Qualification of Jamaica (NVQ-J)
certification within the industry. Please refer to your Learner’s Handbook for a thorough
explanation of standards and competencies, and how these relate to the NVQ-J certification.
You are also advised to consult the Competency Standard and assessment instrument for a better
understanding of what is required to master the competency.
This Competency Unit
“Identify and prepare meat” addresses the knowledge, skills and attitudes requirements to
effectively identify and prepare meat. There are five main areas or elements, which have been
reorganized for presentation:
Element 1: Identify meats
Element 2: Select suppliers and purchase meats
Element 3: Store and age meat
Element 4: Prepare and present meats
Element 5: Identify and prepare offals
As you go through each element, you will find critical information relating to each one. You are
advised to study them carefully so that you will be able to develop the necessary knowledge, skills
and attitudes for identifying and preparing meat.
Copyright © 2008 HEART Trust/NTA. 1

Version 1 LRDU – Mar
Before you start
Before you start this Learner Guide, you need to:
a. Obtain a Learner’s Logbook. You will use it to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and have your
learning facilitator sign off on them. This will allow you to provide evidence of your
competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Ensure that you are wearing suitable clothing, that tools and equipment are safe, and that the
correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learner Guide (see below)
Planning your learning programme
The self-assessment checklist on the following pages will assist you in planning your training
programme and it will help you to think about the knowledge and skills needed to demonstrate
competency in this unit. As you go through each one you will be able to find out which aspects of
the elements you have already mastered and which ones you already have and which you will need
to pay more attention to as you go through the learning process.
To complete the self-assessment checklist, simply read the statements and tick the ‘Yes’ or ‘No’
box. You should do this exercise now.

Self-Assessment Checklist
- Identify and prepare meat
Element 1 Identify meats Yes No
1. I can identify primal and secondary portioned cuts of pork,

lamb, beef and veal in accordance with the international
standard meat cuts ( ) ( )
2. I can maintain established yield ( ) ( )
3. I can apply and use leftovers to minimize waste and maintain

quality ( ) ( )
4. I can select low cost cuts and meat products when and where
appropriate ( ) ( )
Element 2 Select suppliers and purchase meats Yes No
1. I can select the best supplier with regard given to quality and
price in relation to enterprise requirements and their ability
to meet them ( ) ( )
2. I can minimize wastage through appropriate purchase,

storage and preparation techniques ( ) ( )
Element 3 Store and age meat Yes No
1. I can store fresh and cryovac meats correctly according to

health regulations ( ) ( )
2. I can age fresh and cryovac meats correctly to maintain

quality and freshness ( ) ( )
3. I can thaw frozen meats according to Government

regulations ( ) ( )

Element 4 Prepare and present meat cuts Yes No
1. I can prepare meat cuts to the correct portion according to

the menu requirements ( ) ( )
2. I can prepare and present ed a variety of primary and

secondary portioned meat cuts to standard recipe
specifications ( ) ( )
3. I can prepare suitable marinades where appropriate and use

correctly with a variety of meat cuts ( ) ( )
Element 5 Identify and prepare offals Yes No
1. I can prepare a variety of edible offal according to standard

recipes ( ) ( )
How did you do?
If you ticked all or most of the ‘Yes’ boxes, then you might not need to go through the entire guide.
Ask your learning facilitator to assist you in determining the most appropriate action you should
take.
If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of the guide,
even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in the
planning process.
How to use this Learner Guide
This Learner Guide is designed to assist you to work and learn at your own pace.
We suggest that you:
 Go through the sections/elements as they are presented (starting at Section 1)
 Check your progress at each checkpoint to ensure that you have understood the material
 Observe the icons and special graphics used throughout this guide to remind you of what you
have to do and to enhance your learning. The icons and their meanings are as follows:

Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this competency
unit.
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your trainer/supervisor.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
 Ask your learning facilitator for help if you have any problems with the interpretation of the
contents, the procedures, or the availability of resources.
 Complete each activity as you come to it. If the activity requires you perform an actual task, be
sure to tell your learning facilitator when you get to that activity so that he/she can make any
arrangements, if necessary.
 Get your learning facilitator to sign and date the Learner’s Logbook when you have completed
an activity.
 Complete the self-assessment checklist at the end of each section or element.

When you have worked through all elements of the guide, and when you can tick every ‘Yes’ box,
you are ready for assessment and should ask your learning facilitator to assist you in making the
arrangements to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your learning
facilitator to assist you with locating these resources. If you are getting your training in an
institution, there may be a library and a computer laboratory. If this is not the case, visit the local
library and find out what resources are available.
If you are new to the computer and the Internet, someone in the computer room should be able to
show you how to use these resources.
Please note that in many of your activities you have been referred to information on the Internet.
This is because the Internet has a vast amount of information that can help you in acquiring the
particular competencies. We would like to advise you, however, that we cannot guarantee that all
the sites will be available when you need them. If this happens, ask your learning facilitator to
assist you with locating other sites that have the information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks related to this
competency. This may be in a real workplace or a simulated situation that accurately relates to the
work situation. Your competency assessment will also encompass those critical employability
skills, which you must acquire as you perform the various tasks. You are advised to consult the
associated competency standard for further details relating to the assessment strategies.
These employability skills may include your ability to:
Collect, analyze and organize information

Communicate ideas and information
Plan and organize activities
Work with others and in a team
Use mathematical ideas and techniques
Solve problems
Use technology

Quality Assurance
A feedback form is included at the back of each learner guide, so all users are afforded the
opportunity to document their concerns pertinent to the various aspects of the guide. Such concerns
will assist in the review process of the learner guides. Users are encouraged to cut out the form,
complete and submit same to the address provided.
You may now start your learning. Have fun while you work!

ELEMENT 1: IDENTIFY MEATS
LEARNING OUTCOMES
As you go through this element, you will acquire the necessary knowledge, skills and attitudes to
identify meats. Your learning facilitator is there to assist you through the various activities, so that
upon completion you should be able to:
1. Identify primal and secondary portioned cuts of pork, lamb, beef and veal in accordance
with international standard meat cuts
2. Maintain established yield
3. Apply and use leftovers to minimize waste and maintain quality
4. Select low cost cuts and meat products when and where appropriate
Performance criteria 3 will be discussed in Element Two.
IDENTIFY PRIMAL AND SECONDARY CUTS
Identifying and selecting meats and all the other tasks that will be discussed later are very
important. They require that you demonstrate organizational skills and teamwork, safe work
practices, efficiency and compliance with established procedures. You must understand the
principles of nutrition, costing, yield testing and portion control and how cooking affects the
nutritional value of food.
In this element, you will be focusing on identifying primal and secondary portioned cuts of pork,
lamb, beef and veal in accordance with international standard meat cuts.
Meat – Muscle tissue of domestic

animals cut and used to prepare various
dishes in the hospitality industry, in
accordance with the international
standard meat cuts.
To do this well, you must have knowledge of a range of meats, including:
 Type, cut, quality, fat content

 Characteristics of primary, secondary and portioned cuts
 Culinary terms/trade names
 Standards/guidelines for meat cuts
Are you ready to learn about meats? Read on and have fun while you learn!

The Composition of Meat
The properties of meats are partially determined by the diet of the animal. That is:
 Milk-fed
 Grain-fed
 Grass-fed
NOTE: Grain-fed cattle for example are fattened quickly and made ready for market in a shorter
time. The beef is more tender and has more marbling than grass-fed cattle. The latter, though
lower in saturated fat, is more flavourful but less tender and less juicy.
Muscle tissue of animals consists of three major components:
 75% water, which when lost, causes meat to shrink/get dry, weigh less and ultimately
impact negatively on profit
 20% protein, which is the most abundant solid material in meat and loses
moisture/coagulates when heated
 5%-30% fat, depending on the type of meat. Fat is desirable for meat tenderness, juiciness
and flavour
Have you ever wondered why some meats are easy to prepare while others take much longer? The
reason is meat consists of muscle fibers and connective tissue (muscle fibers bound together in a
network of proteins).
Knowing which meats are high in connective tissue, the types of connective tissue and where they
are found on the animal will result in you successfully identifying meats and cooking them well.
NOTE: Connective tissues are found throughout the animal’s body; they bind together and
support other tissues. They are however more prevalent in frequently used muscles
Muscle fibers determine the texture or grain of a piece of meat. The more elaborate the network of
proteins, the tougher the meat. This is because connective tissue is tough.
Types of connective tissue:
 Collagen
 Elastin
NOTE: You may refer to a retail meat cutter as a butcher, but did you know that the meat
industry uses the term differently?

Butcher – To kill and dress a meat animal

Fabricate – To cut raw meat into smaller
pieces
Carve – To cut cooked meet into smaller
pieces
Understanding the Basic Cuts
Meat cuts are based on two factors:
 The muscle and bone structure of the meat

 Uses and appropriate cooking methods of various parts of the animal
The distinctive shapes of the bones are often the best clue to the identification of a cut.
Meat is available in different forms, such as:
 Carcasses
 Primal or wholesale cuts
 Secondary or fabricated cuts
Carcass - The whole animal without the entrails, head, feet

and hide. Pork is an exception as only the entrails and head
are removed.
Primal Cuts – Highest quality, highest price and limited
supply meats. These are the primary divisions of quarters,
foresaddles, hindsaddles and carcasses.
Secondary Cuts (fabricated) – Primary pieces of meat that
are cut up and trimmed in several ways. Primal cuts are
always the starting point for smaller cuts.
NOTE: All cuts come from the carcass.

A carcass is broken down into sides by splitting it along the backbone. The sides are then divided
into primal cuts.
For beef, primal cuts are made by cutting and dividing the sides between the 12th and the 13th rib;
forming the forequarter and hind quarter.
Fig 1 – Carcass-Beef
Source: http://www.dakotabeefcompany.com/images/steak-expert-diagram.gif
Veal and lamb are not split into sides, but are divided along the 12th and 13th rib into foresaddle and
hindsaddle.
Fig 2 –Cuts of Lamb

Source: http://www.arenspub.com/images/contentimages/157.gif

Pork carcasses are cut directly into primal cuts. If you would like to see an example of pig cuts go
to URL http://taylormadebeef.com/pork%20cuts.htm for details.
You can check with your local Bureau of Standards for Meat Identification Standards for pork,
lamb, beef and veal; also note related references below.
When you understand how to identify meats, you will maintain established yield, select the best
cuts and maximize profit.
CHECKPOINT
 Why should you understand how to identify meat cuts?

 What international standards exist for meat cuts? Which one/s
does/do your enterprise use?
 What is the difference between primal and secondary/fabricated
cuts? What is marbling?
 What cuts are high or low in connective tissue?
 What cuts of veal, lamb and pork form part of the foresaddle?
 What is the location of the round and sirloin of beef? Forequarter
or hindquarter?
 What cuts of beef, pork and veal would you identify for
- Roasting
- Stewing
- Barbequing
ACTIVITY 1
Identifying Meat Cuts
With the assistance of your facilitator, visit a local abattoir and

observe various cuts being made from the following carcasses: beef,
lamb, veal and pork. Get permission to take photographs.

ACTIVITY 2
Create a Pictorial Manual showing standard meat cuts for the

following carcasses: beef, lamb, veal and pork.
Use the URL references below to assist you. Use your photographs
from the previous activity to make recommendations regarding non-
compliance to established standards. Submit the manual to your
learning facilitator for assessment.
Refer to: Gisslen, Wayne (2003). Professional Cooking (5th Edition) John Wiley and
Sons Inc. pp. 214, 215.
Labensky, Sarah, R. et al. Oncooking: A Textbook of Culinary Fundamentals (3rd Edition)
Prentice Hall 2003. pp. 315, 361, 340, 387.
Catalogue of Meat Cuts @ http://www.meat-trade.com/prg/catalog.php.
Retrieved March 19, 2008
Meat Cuts Manual @
http://www.inspection.gc.ca/english/fssa/labeti/mcmancv/mcmancve.shtml.
Retrieved November 15, 2007
http://toolboxes.flexiblelearning.net.au/demosites/series4/409/units/bka01b/activit
y4/index.html. Retrieved October 26, 2007.
Cuts of Pork @ http://taylormadebeef.com/pork%20cuts.htm. Retrieved March 14, 2008
Cuts of Lamb @ http://www.arenspub.com/images/contentimages/157.gif.
MAINTAIN ESTABLISHED YIELD
You have learnt how to identify primal and secondary portioned cuts of pork, lamb, beef and veal in
accordance with international standard meat cuts, but before you can select your meat, you must
understand how the Yield Grade influences your choice.
Yield-Grade – The grade assigned to

meats according to how much usable meat
in proportion to fat they have. That is,
Yield-Grades estimate the proportions of
lean and fat.

The meatiest grade is assigned Yield-Grade 1 and the poorest yield (fatty meat) is Yield-Grade 5.
Yield grades are presented as whole numbers. Care and accuracy of these measurements are
essential to derive reliable estimates of the cutability.
Yield grade of beef is based on four factors:
 Hot carcass weight (pounds)

 Rib eye area at the 12th rib (square inches)
 Adjusted fat thickness over the rib eye at the 12th rib (inches)
 Percent kidney, pelvic, and heart (percent of carcass weight)
Hot carcass weight - Hot carcass weight (102 percent x chilled carcass
weight) is the weight of the carcass after slaughter. The carcass weight has
an inverse effect on the percent retail yield.
Rib Eye Area - Total square inches of rib eye is used to estimate muscular
development of a beef carcass. This measurement can be taken objectively
between the 12th and 13th rib.
Fat Thickness - The amount of fat on carcass has the greatest effect on the
percent retail yield. As the percent fat increases, the percent muscle
decreases.
Kidney, pelvic, and heart fat - The amount of kidney, pelvic and heart fat is
fat accumulated in the body cavity of the carcass. The weight is reported as a
percent of the carcass weight. The range of kidney, pelvic and heart fat is 1
to 8 percent (with a typical average of 3.5 percent).
NOTE: Meat graders determine yield grades with fast, simple visual appraisals of fat and muscle
of the carcass.
It is important for you to know that when a carcass is submitted for grading, it must be both quality
and yield graded. Fat thickness, hot carcass weight and rib eye area are objective measures, but
kidney, pelvic and heart fat measures are subjective.

CHECKPOINT
 In the year 2000, the Jamaican livestock industry was dominated by

poultry production, followed by beef then pig. What is the current
statistic? Why is knowing this important?
 What does the term cultability mean?
 What does the Weights and Measures Act of 1976 state?
 What is the formula that is used to determine the Yield Grade of meats
in your region?
 What are the factors affecting meat quality grades and meat yield?
Use the URL

http://ag.ansc.purdue.edu/meat_quality/ext_ed_insp_grading_overview.ht
ml to assist you
Refer to: Gisslen, Wayne (2003). Professional Cooking (6th Edition) John Wiley and Sons
Inc. pp. 270-271.
Comparing Carcass value @
http://www.omafra.gov.on.ca/english/livestock/swine/calcs/comparing_carcass_value.htm.
Beef Carcass Grading and Evaluation by David R. Jones and William C. Stringer, Food
Science and Nutrition Department, University Of Missouri Extension @
http://www.thecattlesite.com/articles/1081/beef-carcass-grading-and-evaluation. Retrieved
March 14, 2008
SELECT LOW COST CUTS AND MEAT PRODUCTS
Before you select your meats, it is also important to note that soon after slaughter, an animal’s
muscles stiffen. The muscles will soften naturally, but that takes time. Softening of beef takes
three to four days but for smaller carcasses like veal, lamb and pork the time is shorter.
NOTE: Beef and lamb are sometimes aged longer to increase their tenderness and flavour.
When meat is not given time to soften, it is usually tough and flavourless.

Softening is caused by enzymes in the flesh.

Green Meat – Meat that has not had enough
time to soften.
Aging – Natural tenderizing of meats under
controlled conditions caused by continued
enzyme action. Aging increases tenderness and
flavour of meats.
Later, when aging is dealt with in more detail, you will:
 Understand the two methods of aging meats

 Become a better negotiator for choice meats
 Know the difference between green meat and aged meat
 Be able to make a selection for your establishment based on quality and cost of meats
TIP: If meat smells or tastes spoiled, it probably is and is not aged or green.
In order to select meats for your operation you will need to:
 Decide which forms to purchase

 Obtain the specifications
Low-Cost Cuts - Meats that do not meet Prime or Choice

Standards based on quality grading
Portion Controlled Cuts – Ready-to-cook meats cut according
to customer’s specifications
Irradiation – Process of exposing foods to radiation to kill
bacteria, parasites and other harmful organisms
Quality Grading – based on texture, firmness and colour of the
lean meat, age or maturity of the animal and the marbling (fat
within the lean).
Deciding on the forms to purchase depends on four factors:
 How much meat cutting skill and available tools you and/or your colleagues have
 How much work and storage space is available
 Whether or not you can use all cuts and lean trim on your menu
 Which form gives you the best cost per portion after labour costs
When selecting meat, you must specify:
 Item name
 Age
 Quality and Yield Grades

 Weight range for roasts and large cuts

 State of refrigeration (chilled or frozen)
Meat Quality Grades are:
 Prime
 Choice
 Select/Good
 Standard
Depending on what obtains at your establishment, you may be advised to:
 Select secondary (or fabricated) cuts, which are trimmed and prepared for roasts, stews,
chops and meat balls
 Select specific (or portion-controlled) cuts, which are ready-to-use cuts, requiring no
further trimming. For example - strips, cutlets, cubes and steaks
Benefits:
 As the name implies, low-cost cuts may be sold at a low price (due to lack of marbling and
tenderness)
 Some cuts may be of excellent quality but lack presentation because of how the meat was
cut
While it is important to get the best price on your meats, accept only meats that have been inspected
and passed by a Public Health Inspector.
Inspection – a guarantee of wholesomeness

(animal was not diseased and is fit for
consumption).
NOTE: Pork used in food service is not quality graded. It is inspected for wholesomeness and
graded for yield.
Your standard recipe, menu and budget are the determining factors when selecting low-cost cuts.

CHECKPOINT
 What are the hygiene regulations governing the selection of low-

cost cuts and meat products (local and imported)?
 What are the responsible agencies that monitor compliance with
the standards?
Read the Proposal for the Coordination of Activities of Agricultural
Health and Food Safety Agencies in Jamaica @
http://www.mct.gov.jm/FINAL%20CO-
ORDINATION%20PROPOSAL%20-Signed1.pdf
 What causes muscles (meats) to stiffen, when does this happen
and what is this stiffness called? See page 261 of text referenced
below
 What do the Processed Food Act of 1959 and the Standards Act
of 1968 state?
 What are the health effects, if any, of foods either treated by
irradiation or treated with radiation?
 What is the difference between old meat/spoiled meat and aged
meat?
ACTIVITY
Draft a Standard Operating Procedure (SOP) for selecting low-cost

cuts in your enterprise.
 Outline the types of cuts according to uses

 Specify quality and yield grades
Submit your draft SOP to your learning facilitator or supervisor for

review and discussion.
Sons Inc. pp. 270-271.
Comparing Carcass value @
http://www.omafra.gov.on.ca/english/livestock/swine/calcs/comparing_carcass_value.htm.
Beef Carcass Grading and Evaluation by David R. Jones and William C. Stringer, Food
Science and Nutrition Department, University Of Missouri Extension @
http://www.thecattlesite.com/articles/1081/beef-carcass-grading-and-evaluation. Retrieved
March 14, 2008
Proposal for the Coordination of Activities of Agricultural Health and Food Safety Agencies
in Jamaica @ http://www.mct.gov.jm/FINAL%20CO-
ORDINATION%20PROPOSAL%20-Signed1.pdf.
Meat Quality and Safety @
http://ag.ansc.purdue.edu/meat_quality/ext_ed_insp_grading_overview.html.
READY TO TEST YOUR COMPETENCE?
Now that you have completed this element, check whether you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I know how to identify primal and secondary portioned cuts

of pork, lamb, beef and veal in accordance with
international standard meat cuts ( ) ( )
2. I understand how to maintain established yield ( ) ( )
3. I can explain how to select low-cost cuts and meat products

when and where appropriate ( ) ( )
Checklist 2 Yes No
1. Primal and secondary portioned cuts of pork, lamb, beef

and veal are identified in accordance with international
standard meat cuts ( ) ( )
2. Established yield is maintained ( ) ( )
3. Low cost cuts and meat products are selected when and
where appropriate ( ) ( )

ELEMENT 2: SELECT SUPPLIERS AND PURCHASE MEATS
LEARNING OUTCOMES
select suppliers and purchase meats. Your learning facilitator is there to assist you through the
various activities, so that upon completion you should be able to:
1. Select the best supplier with regard given to quality and price in relation to enterprise
requirements and their ability to meet them.
2. Minimize waste through appropriate purchase, storage and preparation techniques
SELECT SUPPLIER
You must select the best supplier with consideration given to quality and price in relation to
enterprise requirements and ability to meet them.
Suppliers may include:
 Livestock producers
 Meat packers
 Meat processors/food manufacturers
 Meat wholesalers
Before selecting a supplier, consider the following:
 Is the supplier registered or certified by the government to operate in your region?

 Does the supplier have proof that meats are inspected and approved by the Public Health
Inspectors before distribution?
 Based on your audit of the supplier’s facility, are the basic food safety standards being met?
 Is the proper temperature monitored and maintained for safety?
Never take carcass or meat cuts from just anyone simply because you are getting the best price. You
could be exposing your customers to several diseases and other health risks.
You must be certain that your supplier is approved.
Food safety practices do not begin at your enterprise, it begins with the supplier. You must pay
close attention to the source.

In the document Meat Processing Purchase and Sale Practise @

http://www.farmdoc.uiuc.edu/nccc134/conf_2007/pdf/confp06-07.pdf copyright 2007 by John D.
Lawrence, Mary K. Muth, Justin Taylor, and Stephen R. Koontz, the three most cited reasons given
by retailers for selecting their chosen suppliers were:
 Provided good quality product in the past

 Provides product quality guarantees
 Can meet all meat product needs
It is interesting to note that price is not listed in the top three reasons for selecting a supplier in the
document, but at your facility, it may be a determining factor. Therefore, you must focus on quality
and price in relation to enterprise requirements and the supplier’s ability to meet them. There are
different pricing methods and each one will affect supplier selection.
REMEMBER: Quality is based on the texture, firmness, color of the lean meat, the age or
maturity of the animal, and the marbling (the fat within the lean).
CHECKPOINT
 What is the government’s/Ministry of Agriculture’s role in

monitoring and regulating the meat supply market?
 What qualities does your enterprise look for in its suppliers?
 How do you assess a potential supplier’s ability to meet the
requirements of your establishment?
ACTIVITY
Selecting a Supplier:
 Get permission from your learning facilitator to inspect a

potential meat supplier
 Inspect the facility for compliance with basic hygiene and
sanitation standards
 If possible, verify facility registration and that regular inspection
by local regulatory body occurs
 Speak with workers to determine how much they know about
food safety and make notes
 Compare your findings with the requirements of your enterprise
 Submit recommendations to your supervisor or learning
facilitator with regards to the supplier

Sons Inc. pp. 222.
Labensky, Sarah, R. et al. (2003). On Cooking: A Textbook of Culinary Fundamentals (3rd
Edition) Prentice Hall 2003. pp. 289.
MINIMIZE WASTE
Learning outcome 1.3 is also discussed here
Remember that your ability to minimize waste and maintain established yield impacts positively
on the establishment’s profitability and will make you a valuable worker.
Fig 3 – Jamaican 500

dollar note
Source:
http://aes.iupui.edu/rwise/b
anknotes/jamaica/Jamaica
P77b-500Dollars-
1998_f.JPG
Fig 4 – Money Bag

Source:
http://se008.k12.sd.us/Images/
Money%20Bag%20with%20
Dollar%20Sign.jpg

It is important that you minimize waste through appropriate techniques:
 Purchase
 Storage
 Preparation
Waste can be due to:
 Type/quality of cuts purchased not aligned to recipe

 Storage conditions
 Preparation techniques
When meat is purchased, it should be inspected for quality before you accept it, and when received
immediately placed in the appropriate storage area and under the appropriate conditions. Storage
conditions and preparation will be discussed in more detail later.
If you are required to make secondary cuts, remember to use the right tools and:
MAKE CUTS ACCORDING TO MENU
Fig 5 – Trimming Meat

Source:
http://www.recipetips.com/kit
chen/images/refimages/beef/p
rep/cutting/trimfat.jpg
OR
YOU WILL DAMAGE MEAT
THEN TRIM TO CORRECT
Trimming the meat will lead to waste if you are not able to use the trimmings in low-cost menus,
again impacting on your establishment’s bottom-line.

TIP: Utilize meat cuts not used in recipes creatively. They may be used in stews, soups and may
be grounded to make a variety of products including, sausages, nuggets, meat balls and kebabs
Storage and preparation techniques will be dealt with in greater detail later.
CHECKPOINT
 What are some of the major causes of waste at your

establishment?
 What are the controls that you can put in place to prevent losses
due to waste?
 How can low-cost cuts be used to minimize waste and create
high-priced menu items?
ACTIVITY
Minimizing Waste
Working with a colleague and using appropriate technology, create a

record system that can be used to identify and document waste at
your enterprise.
 Focus on purchase, storage and preparation techniques

 Share the functionality of your system with your other
colleagues and learning facilitator
Refer to: Labensky, Sarah, R. et al. On Cooking: A Textbook of Culinary

Fundamentals (3rd Edition) Prentice Hall 2003. pp. 289-310.

Checklist 1 Yes No
1. I know how to select the best supplier with regard given to

quality and price in relation to enterprise requirements and
their ability to meet them ( ) ( )
2. I understand the importance of minimizing waste through

appropriate purchase, storage and preparation techniques ( ) ( )
Checklist 2 Yes No
1. The best suppliers are selected with regard given to quality

and price in relation to enterprise requirements and their
ability to meet them. ( ) ( )
2. Waste is minimized through appropriate purchase, storage

and preparation techniques ( ) ( )

ELEMENT 3: STORE AND AGE MEAT
LEARNING OUTCOMES
As you go through this element you will acquire the necessary knowledge, skills and attitudes to
store and age meat. Your learning facilitator is there to assist you through the different activities, so
upon completion you should be able to:
1. Store fresh and cryovac meat correctly according to health regulations

2. Age fresh and cryovac meat correctly to maintain quality and freshness
3. Thaw frozen meats according to government regulations
STORE MEAT
Meat for storage includes:
 Fresh meat
 Cryovac meats (vacuum packed)
Storage
The specifications for meat storage include:
 Frozen meats should be held at -18oC (0oF)

 If chilling is required, the temperature should be maintained at no higher than 5oC (40oF).
 Storage area should not be overcrowded
 Shelves should be labeled and meats placed in such a way that they can be easily identified
and accessed
Be sure to:
 Establish/maintain inventory and stock control systems

 Store different types of meats separately and allow for first-in-first-out method of issue
 Adhere to relevant procedures for receiving, storing, holding and issuing meat
 Place meats on racks; not on the floor of the refrigerator
 Allow for proper circulation of air (lining racks with foil paper reduces air flow)
 Wrap meats loosely (tightly wrapping meats may encourage the growth of harmful
microorganisms)
 Package meats to prevent freezer burn, moisture loss

NOTE: If the meat is vacuum packed, keep packet closed until you are ready to use it.
CHECKPOINT
How do you package meats to prevent:
- freezer burn
- moisture loss?
AGE MEAT
There are two types of aging - dry and wet aging.
Aging is a process in which meats are held in

a cooler under controlled conditions of
temperature, humidity and air circulation.
Dry Aging
 Fresh meat is hung in the cooler with all sides exposed to air
 A large amount of moisture loss (up to 20 percent) may result
 The duration of aging may be as long as twenty-one days
You learnt earlier, that aging is a natural meat tenderizer or softens meats, but what you may not
know is that it can be very costly, as in the case of dry-aging.
NOTE: The greater the aging period, the more moisture loss and product loss from trimming
dried surfaces.
Wet Aging
 The carcass is cut into smaller pieces and then vacuum packed into plastic vacuum packs or
trade named ‘cryovac’
 The packaging is used to protect the meat from bacteria and moisture loss
 Packages are held in the cooler under controlled conditions
 The duration of aging is shorter than twenty-one days
 Loss of vacuum will lead to bacteria growth and spoilage.

You must be careful not to over-age the meat, as this may cause excessive build-up of
microorganisms resulting in spoilage.
NOTE: Consumers purchase dry aged meats over wet aged meats for its unique flavour.
Understanding the Aging Process
During aging, chemical changes in the meat result in it becoming more tender, juicy and flavorful.
The storage conditions; including strict workplace hygiene, must be controlled to prevent spoilage.
The aging temperature should be maintained at 34-36 oF (1-2oC) and relative humidity at 85-90%.
TIP: Ultraviolet light may be used in the cooler to prevent bacteria growth!
CAUTION: Keep products such as cured meats, fruits and spices out of the aging room.
CHECKPOINT
 What do the health regulations states about storing fresh and

cryovac meats?
 What are the benefits of aging?
 What are the health risks involved in aging meats?
 Differentiate between dry aging and wet aging and state the
degree of quality and freshness that is obtained from each
ACTIVITY
Create a brochure on Storing and Aging Meats, using an appropriate

technological application. In it, describe how meat is aged and stored
according to health regulations and the food worker’s hygiene
responsibilities.
Sons Inc. pp. 214, 215.
HEART Trust/NTA (2005). LG - THHGAD0141A, Receive and Store Stock

THAW FROZEN MEATS ACCORDING TO GOVERNMENT REGULATIONS
Proper thawing methods should be applied to prevent growth of microorganisms and spoilage of
meats.
According to the FDA Food Code, 2003:
Raw animal foods should be thawed within 4-hours including the time that it
takes to prepare the food for cooking or to lower the food temperature to
41oF (5oC) under refrigeration.
NOTE: Never thaw at room temperature.
Unfortunately, this is still a practice of some cooks. This practice results in the outer surface of the
meat becoming too warm; increasing bacteria population to acceptable levels and leading to
spoilage.
Alternate methods of thawing, according to the FDA Food Code 2003 includes:
 Submerging under running water:
- At a water temperature of 70oF (21oF) or below

- With enough water force to remove contaminants from the surface of the food
- For a period of time that does not allow thawed portions of a raw animal food requiring
cooking to be in the temperature danger zone for more than a total time of four hours
 Thawing as part of the cooking process
Danger Zone – Temperatures

between 41oF and 140oF (60oC)
CAUTION: Safe work practices must be demonstrated in relation to bending and lifting of frozen
meat.
CHECKPOINT
 What are the acceptable methods used for thawing meats?

 What is the temperature to be maintained during thawing?
 Why is it necessary to maintain temperatures within the safe
zone?

ACTIVITY
Demonstrate to your facilitator or supervisor how meat is thawed

according to Government regulations. Give a narrative during the
demonstration.
Refer to: McSwane, David etal. (2004). Essentials of Food Safety and Sanitation: Food
Safety Fundamentals. Prentice Hall. Pp. 118.
Checklist 1 Yes No
1. I can explain how to store fresh and cryovac meats correctly

according to health regulations ( ) ( )
2. I know how to age fresh and cryovac meats correctly to

maintain quality and freshness ( ) ( )
3. I understand how to thaw frozen meats according to

government regulations ( ) ( )
Checklist 2 Yes No
1. Fresh and cryovac meats are stored correctly according to

health regulations ( ) ( )
2. Fresh and cryovac meats are aged correctly to maintain

quality and freshness ( ) ( )
3. Frozen meats are thawed according to government

regulations ( ) ( )

ELEMENT 4: PREPARE AND PRESENT MEAT CUTS
LEARNING OUTCOMES
prepare and present meat cuts. Your learning facilitator is there to assist you through the various
activities, so that upon completion you should be able to:
Prepare meat cuts to the correct portion according to the menu requirements
Prepare and present a variety of primary and secondary portioned meat cuts to standard
recipe specifications
Prepare suitable marinades where appropriate and use correctly with a variety of meat cuts
Performance criteria 3 will be discussed before performance criteria 2.
PREPARE MEAT CUTS ACCORDING TO MENU
You have learnt in the previous elements:
 That meat cuts are identified based on the menu and the cooking methods that will be
applied
 How to identify meat cuts and select/purchase quality portions based on budget, and raw
materials available while preventing losses
Now you are ready to learn how to prepare meat cuts:
 To correct portion
 According to menu requirements.
What is a menu and how does it differ from a recipe?
Menu – Defined as a list of dishes served or available to be

served at a meal. It is also an important business document
used in purchasing, production, sales, cost accounting, labour
management and kitchen layout and equipment selection.
Recipes- are the building blocks of the menu. Each item on

the menu can be represented by a recipe. Recipes indicate the
ingredients to be purchased and stored and specify quantities
and preparation methods.

To prepare meat cuts according to menu requirements means that you must:
 Plan
 Pre-prepare
 Prepare
Planning involves:
 Breaking down each menu item into its stages of production

 Determining which stages need to be done in advance
 Determining the best way to hold/store meats cuts before and after preparation
 Determining how long it will take to prepare each stage of each recipe
 Reviewing recipes and assessing whether they can be improved for better efficiency and
quality
CAUTION: Do not change a recipe on your own. Discuss your ideas with your supervisor and
get permission to do so.
During pre-preparation you must:
 Assemble your tools

 Assemble your ingredients
 Wash and weigh your raw materials
 Prepare your equipment
TIP: The goal of pre-preparation is to do as much of the work in advance without loss of quality,
so at service time your energy is given to finishing the dishes while maintaining quality and
freshness.
Preparation techniques according to menu requirements may include:
 Boning
 Cutting
 Trimming
 Mincing
 Weighing
 Portioning
 Larding
 Tenderizing
 Rolling
 Trussing
 Stuffing
 Tying
 Skewering

NOTE: Be sure to learn the definitions of these terms before proceeding then read on for more
on how to portion meat cuts correctly.
It is important to note that portion control is critical to the bottom-line of your establishment,
therefore you must always:
 Use a standard recipe to determine the number of servings to be obtained

 Follow the recipe to ensure that the correct portion is obtained
 Weigh the meat to ensure that it is large enough to meet portion demand
CHECKPOINT
It is sometimes said that it is better to have too much than too little,
but where it concerns portioned cuts, what happens if the meat is too
large?
Refer to: HEART Trust/NTA (2002). LG - THHCFP0221A, Organize and Prepare

Food
Gisslen, Wayne (2003). Professional Cooking (5th Edition) John Wiley and Sons Inc. pp.
222.
PREPARE SUITABLE MARINADES
Marinating refers to the process of

soaking meats or fish in a seasoned
liquid. Marinades can serve as the
cooking medium and may become part of
the meat sauce.

There are a wide variety of marinades. Some will work better on certain meats than others.
Marinades contain three (3) categories of ingredients:
 Oil
 Acid from vinegar, lemon juice and wine and
 Flavorings such as spices and herbs.
NOTE: Marinades are used to add flavor, to moisten and tenderize meats.
The tenderizing effect is small; therefore you need to ensure that you are using the right cooking
method to achieve the appropriate tenderness of the meat. Tenderizing is derived from the presence
of acid in some marinades.
TIP: Be careful that the acid is not too strong
Oily marinades are better used for lean meats and wine or vinegar based marinades for meats with a
higher fat content. Where salt is used in the marinade, take caution that not too much is used. Too
much will draw out the juices from the meat. Salt is better added just before or after cooking.
Generally, marinades are cooked, raw, instant or dry. Marinades are cooked when you want a long
shelf life. Another advantage is that it maximizes the amount of spice flavor that is released in the
marinade.
Raw - marinades must be kept under refrigeration to ensure keeping quality.
Instant - marinades can be made well in advance of cooking, bottled and used when needed. Some
examples include, wet jerk sauce and meat sauces sold in retail. Dry marinades; also referred to as
spice rub is a mixture of salt, spices and herbs that is used to rub in the meat. An example of this is
dried jerk seasoning.
Follow the guidelines below when dealing with marinades:
 Marinate under refrigeration

 Give enough time for marinating. Remember that the thicker the meat, the more time it will
need
 Where acid marinades are used, use an acid-resistant container such as glass, stainless steel
or crockery
 Cover the meat completely with the marinade. If a small amount of marinade is used, turn
the meat frequently to ensure even penetration

CHECKPOINT
 Explain the function of marinades.

 Identify different types of marinades and the meats they go best
with.
 What happens if the acid in the marinade is too strong?
ACTIVITY 1
Practice making various marinades, using standard recipes, until you

are satisfied with the results.
ACTIVITY 2
 Develop an exotic marinade using local spices, seasoning and

fruits.
 Retain your marinade for the next activity.
Refer to: Labensky, Sarah, R. et al. Oncooking: A Textbook of Culinary

Fundamentals (3rd Edition) Prentice Hall 2003. pp. 68-169.
PREPARE AND PRESENT MEAT CUTS ACCORDING TO RECIPE
To correctly prepare and present primary and secondary portioned meat cuts according to the
specifications of a recipe, you must understand the definition of terms involved in and the principles
of:
 Preparation
 Basic cooking
 Presentation

Preparation techniques - according to recipe specifications may include:
 Marinating
 Breading
 Dredging
 Battering
NOTE: Preparation techniques differ according to the service offered by an establishment.
Cutlets – A relatively thick, boneless slice of meat

Scallops – a thin, boneless slice of meat
Eminces – a small, thin, boneless slice of meat
Medallions – a small, round, relatively thick slice of meat
Noisettes - a small, usually round, portion of meat cut from the
rib
Chops – a cut of meat, including part of the rib
Basic cooking principles include:
 The Effects of Heat on Foods
- How heat is transferred

- Tenderness
- Cooking times
 Cooking Methods
- Moist heat
- Dry heat
 Building Flavour
- General concepts in flavour building

- Using herbs and spices
Remember in Element One you learnt that meat/muscle is comprised of water, protein and fat, so
different cuts will require different cooking methods to achieve the best results. That is, some may
be best when barbequed, others broiled, stewed, roasted or fried.

Understanding that heat of cooking affects tenderness in two ways and knowing the difference
between dry heat and wet heat will be useful to you in the kitchen.
TIPS: Heat tenderizes connective tissue if moisture is present/cooking is slow and it toughens
protein if cooked at excessively high heats for too long. Dry heat exposes the food directly to the
heat of the flame, hot air or heated fat; moist heat subjects the food to both heat and moisture.
Using Dry Heat
Dry heat methods are used when the meat is soft and tender. Direct heat does not tenderize meats. It
is not recommended for tougher cuts or those high in connective tissue.
REMINDER: Connective tissue tends to get tough on cooking and so they must be trimmed away
as much as possible.
Dry heat includes:
 Broiling
 Grilling
 Roasting
 Sautéing
 Pan-frying
Carryover cooking – The cooking that occurs after

food is removed from the heat source; it is
accomplished by the residual heat remaining in the
food.
Using Moist Heat
Moist heat is used to cook and tenderize meat cuts that are tough. Moist heat most includes:
 Poaching
 Simmering
 Boiling
 Steaming
NOTE: Braising and stewing are considered as combination methods as they combine both dry
and moist heat.

Roux is used to thicken sauces and mirepoix are used to add flavour to dishes prepared using the
moist heat method.
Roux (roo) – A cooked mixture of flour and fat, by

weight, used as a thickener for sauces and other dishes;
cooking the flour in fat coats the starch granule with fat
and prevents them from lumping together or form lumps
when introduced to a liquid.
Mirepoix (meer-pwa) – a mixture of coarsely chopped
onions, carrots and celery used to flavor stocks, stews and
other foods; generally a mixture of 50% onions, 25%
carrots, and 25% celery; by weight is used.
Presenting Food
After you have made a delicious meat dish, it must be presented in an attractive manner to the
customer.
NOTE: Foods look best when they are properly prepared.
For good plate presentation, you must pay close attention to colours, shapes, textures and
arrangement of the food. A sirloin steak for example, grilled medium rare, should look pink inside.
Cooked meats may be decorated using an appropriate garnish for colour and appeal.
Fig 6: Meat Presented with Garnish

Source: http://ideasinfood.typepad.com/photos/uncategorized/2007/03/27/kingtrumpetteatree.jpg

REMINDER: Meats are to be accurately and consistently portioned for presentation; if

portions are too large, this will cause economic loss to the establishment. Using measuring
instruments accurately and carefully following standard recipes will help you to present
consistent portion sizes.
Before plates leave the kitchen, you must carefully inspect them to ensure that there are no finger
prints, drops of sauce or specks of food on the plate.
CHECKPOINT
 How does preparation differ for set meal service and extended
meal service?
 What are the procedures for the following brown-stew methods:
- Braised White Stews (Fricassees)
- Simmered White Stews (Blanquettes)
 What is portioning?
 Why is it important to cut foods accurately and uniformly?
 What strategies can you use to establish consistent portion sizes?
 Why is proper food presentation important?
ACTIVITY
Preparing and presenting meat cuts for three persons:
Working in a group of three and with the assistance of your facilitator
 Plan a menu
- Research and select two recipes using an appropriate
technological application (be sure to utilize your marinade
from the previous activity)
- Identify and select meat cuts (one that is “tender” and one that
is “tough”)
- Conduct pre-preparation
- Portion your meat cuts
 Prepare meat cuts according to recipes
- Follow the cooking methods and times
- Build flavour
 Present the dishes you have prepared in an attractive manner,
using appropriate garnishes
Discuss your experience with your colleagues and learning

facilitator. Ask your facilitator or supervisor to assess your menu
items, based on choice of cuts, portioning, methods of preparation
presentation (plate arrangement, colour, texture) and flavour.

Refer to: Labensky, Sarah, R. et al. (2003).On cooking: A Textbook of Culinary

Fundamentals (3rd Edition) Prentice Hall. Chapt. 13.
HEART Trust/NTA (2003). LG - THHCFP0261A, Use Basic Methods of Cookery
HEART Trust/NTA (2003). LG - THHCFP0231A, Present Food
Gisslen, Wayne (2003). Professional Cooking (5th Edition) John Wiley and Sons Inc. pp.
222.
Checklist 1 Yes No
1. I know how to prepare meat cuts to the correct portion

according to the menu requirements ( ) ( )
2 I can explain how to prepare and present a variety of

primary and secondary portioned meat cuts to standard
recipe specifications ( ) ( )
3 I understand how to prepare suitable marinades where

appropriate and use correctly with a variety of meat cuts ( ) ( )
Checklist 2 Yes No
1. Meat cuts are prepared to the correct portion according to

the menu requirements ( ) ( )
2. A variety of primary and secondary portioned meat cuts are

prepared and presented to standard recipe specifications ( ) ( )
3. Suitable marinades are prepared where appropriate and used

correctly with a variety of meat cuts ( ) ( )

ELEMENT 5: IDENTIFY AND PREPARE OFFALS
LEARNING OUTCOMES
identify and prepare offals. Your learning facilitator is there to assist you through the various
activities, so that upon completion you should be able to:
1. Prepare a variety of offals according to standard recipes.
PREPARE OFFALS
Offals - Edible organs and glands divided into two (2)

groups:
 Glandular meats – liver, kidneys, sweetbreads

and brains
 Muscle meats – heart, tongue, tripe and oxtails
Glandular meats are tender; they are not made up of muscle tissue and as such need little time for
preparation.
NOTE: For best quality, glandular meats should be refrigerated when purchased and used
within two (2) days. Muscle meat offals are tougher and require longer cooking to tenderize.
Liver
Liver can be cooked with dry heat such as grilling or it may be pan-fried or sautéed. Avoid
overcooking as the meat may become tough. Calf's liver is considered to be the best, due to its
tenderness. Lamb and beef livers are less expensive. Liver is rich in iron and Vitamin A.
Kidneys
Kidneys can be broiled, grilled or sautéed. Veal and lamb kidneys are prized for their tenderness
and delicate flavour. They also become tough if overcooked. Pork and beef kidneys require longer
and slower cooking to tenderize.
Sweetbreads
Sweetbreads are thymus glands of calves and lambs. They are very delicate. Sweetbreads are
usually braised or breaded and sautéed in butter. Before cooking they should be soaked in several
changes of cold water for several hours or overnight to remove blood. It should also be blanched in
salt water and then refreshed with cold water before peeling off membrane and connective tissue.
The sweetbread can then be refrigerated until ready for cooking.

Heart
Heart can be braised or simmered or grounded for use in casserole dishes and meat loaf. It is
usually taken from veal or beef.
Tongue
Cooked tongue is versatile meat. It may be braised, simmered, cured or smoked and served hot or as
a cold sliced meat for sandwiches. At the preparation stage, you can boil it and then submerge it in
cold water before peeling off the skin and trimming the base of gristle and fat.
Tripe
Tripe refers to the stomachs of various animals. Beef is the most common. Tripe requires several
hours of simmering to be made tender. It tends to be chewy and rubbery when undercooked.
CHECKPOINT
 What other offals can you identify, that are not mentioned above?
 Identify and discuss promotional points that could be used to
increase greater consumption of offals in your area.
ACTIVITY 1
Understanding offal
The manager of your establishment has decided to try using offal on

the dinner menu, but she is worried about customer acceptance and
asks for your help. How will you propose that the new product be
introduced and prepared?
ACTIVITY 2
Preparing offal
Identify and prepare at least one of each type of offal:
 A glandular meat
 A muscle meat.
Seek assistance from your facilitator or supervisor.

Refer to: Labensky, Sarah, R. et al. (2003). Oncooking: A Textbook of Culinary

Fundamentals (3rd Edition) Prentice Hall 2003. p. 319.
Checklist 1 Yes No
1. I know how to prepare a variety of edible offal according to

standard recipes ( ) ( )
Checklist 2 Yes No
1. A variety of edible offals are prepared according to standard

recipes ( ) ( )

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Learning Resources Development Unit
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LG-THHCFP0342A IDENTIFY AND PREPARE MEAT

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

*** 2008 ***

Version 1 LRDU – Mar.

Element 1: Identify meats ........................................................................................................8

Self-Assessment Checklist .............................................................................................19

Element 2: Select suppliers and purchase meats...................................................................20

Self-Assessment Checklist .............................................................................................25

element 3: Store and age meat ..............................................................................................26

Self-Assessment Checklist .............................................................................................30

Element 4: Prepare and present meat cuts............................................................................31

Self-Assessment Checklist .............................................................................................40

Copyright © 2008 HEART Trust/NTA.

Element 5: Identify and prepare offals..................................................................................41

Self-Assessment Checklist .............................................................................................43

Copyright © 2008 HEART Trust/NTA.

This Competency Unit

Element 1: Identify meats

Element 2: Select suppliers and purchase meats

Element 3: Store and age meat

Element 4: Prepare and present meats

Element 5: Identify and prepare offals

Copyright © 2008 HEART Trust/NTA. 1

Before you start

Before you start this Learner Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learner Guide (see below)

Planning your learning programme

Copyright © 2008 HEART Trust/NTA. 2

Element 1 Identify meats Yes No

1. I can identify primal and secondary portioned cuts of pork,

2. I can maintain established yield ( ) ( )

3. I can apply and use leftovers to minimize waste and maintain

Element 2 Select suppliers and purchase meats Yes No

2. I can minimize wastage through appropriate purchase,

Element 3 Store and age meat Yes No

1. I can store fresh and cryovac meats correctly according to

2. I can age fresh and cryovac meats correctly to maintain

3. I can thaw frozen meats according to Government

Copyright © 2008 HEART Trust/NTA. 3

Element 4 Prepare and present meat cuts Yes No

1. I can prepare meat cuts to the correct portion according to

2. I can prepare and present ed a variety of primary and

3. I can prepare suitable marinades where appropriate and use

Element 5 Identify and prepare offals Yes No

1. I can prepare a variety of edible offal according to standard

How did you do?

How to use this Learner Guide

We suggest that you:

 Go through the sections/elements as they are presented (starting at Section 1)

Copyright © 2008 HEART Trust/NTA. 4

Complete Assessment Exercise

 Complete the self-assessment checklist at the end of each section or element.

Copyright © 2008 HEART Trust/NTA. 5

Using the Computer and Other Resources

These employability skills may include your ability to:

Collect, analyze and organize information

Copyright © 2008 HEART Trust/NTA. 6

Copyright © 2008 HEART Trust/NTA. 7

ELEMENT 1: IDENTIFY MEATS

Performance criteria 3 will be discussed in Element Two.

* 2008 *