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cut meat

Preparation for Cutting Meat

Ensure all necessary tools are clean and sanitized.

Select the appropriate cutting board (preferably color-coded).

Gather knives (chef's knife, boning knife, etc.) and sharpen them if needed.

Wear clean gloves and an apron to maintain hygiene.

Receiving and Inspecting Meat

Check the packaging for any signs of damage or contamination.

Verify the temperature of the meat upon delivery (should be at or below 40°F/4°C).

Inspect the meat for any off odors, discoloration, or unusual textures.

Document the receipt of meat, including date and supplier information.

Cutting Techniques

Position the meat securely on the cutting board.

Use the appropriate knife for the type of cut (e.g., slicing, dicing, portioning).

Cut against the grain for tender cuts and with the grain for tougher cuts.

Maintain a consistent thickness for uniform cooking.

Storage of Cut Meat

Label all cut meat with the date and type of meat.

Store cut meat in appropriate containers or vacuum-sealed bags.

Place the meat in the refrigerator or freezer according to its intended use.

Keep raw meat separate from cooked or ready-to-eat foods to avoid cross-contamination.

Cleaning Up After Cutting

Discard any scraps and sanitize the cutting area.

Wash all knives and cutting boards with hot, soapy water, then sanitize.

Remove and dispose of gloves, and wash hands thoroughly.

Document any waste or leftover meat for inventory purposes.

Regular Maintenance and Training

Schedule regular knife sharpening and maintenance sessions.

Conduct training for staff on proper meat cutting techniques and safety.

Review and update food safety protocols regularly.

Monitor and assess staff performance in meat handling and cutting.

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