Cleaning Meat

Cleaning Variety Meat

Variety meats or offals have certain characteristics that need to be lessened or enhanced in order to achieve the delicate and distinct flavor they have. Here are the procedures for cleaning the common variety meats.

Storing and Freezing Meat

Another way of preventing contamination is by freezing the meat. This is also an effective way of extending the shelf life of meat and preserving its desirable color, texture and scent. The following are important reminders for freezing and storing meat.

Labeling Meat for Storage

Labels can be handwritten as long as it is legible. Labels should contain the following important information:

• Name of the item
• Description of the product
• Date product was packed
• Who packed the product
• Use by date
• Storage conditions

If the item was purchased from an external supplier, the label must contain the following:

• Name of the processor
• Contact details of the processor
• Phone Number/email
• Description of the product
• Name of the product
• Date product was packed
• Who packed the product
• Use by date
• Storage conditions

Thawing Meat

Another important measure in preventing contamination is thawing or defrosting frozen meat properly. Here are important reminders when thawing frozen meat:

Minimizing Meat Wastage

Meat undergoes trimming and cutting before it is cooked. This might lead to wastage and loss of profit if not done wisely. As a kitchen staff, you should be able to look for opportunities to minimize meat wastage such as using off-cuts or the pieces of meat obtained from trimming and fabricating: