Use trimmings and leftovers for alternative Argentine, including rump, silverside and tenderloin preparations and preservation Porterhouse Identify and use of equipment Rib-eye Prepare ready for service Topside Element 3: Store portion cuts to enterprise Cutlets requirements Loin Store fresh and/or Cryovac items correctly Cultural cuts. Prepare and maintain correct thawing of portioned cuts Secondary meat cuts may be relate to: Store portioned cuts appropriately in correct Shank containers Chuck Label portioned cuts correctly Blade Ensure correct conditions are maintained for Knuckle freshness and quality Neck Ribs Leg Cultural cuts. Establishment cuts’ specifications may be related to: Menu needs Service styles Cookery methods Portion control Trimmings,
Use trimmings and leftovers for alternative preparations and preservation Identify and use of equipment Prepare ready for service Element 3: Store portion cuts to enterprise requirements Store fresh and/or Cryovac items correctly Prepare and maintain correct thawing of portioned cuts Store portioned cuts appropriately in correct containers Label portioned cuts correctly Ensure correct conditions are maintained for freshness and quality Argentine, including rump, silverside and tenderloin Porterhouse Rib-eye Topside Cutlets Loin Cultural cuts. Secondary meat cuts may be relate to: Shank Chuck Blade Knuckle Neck Ribs Leg Cultural cuts. Establishment cuts’ specifications may be related to: Menu needs Service styles Cookery methods Portion control Trimmings,