Meat

Selection and Procurement for the Hospitality Industry

Purchasing

ANDREW HALE FEINSTEIN AND JOHN M. STEFANELLI

E i g h t h E d i t i o n

CHAPTER

Meat

YOU SHOULD BE ABLE TO:

•Identify the management considerationssurrounding the selection andprocurement of meat.

•List popular types of meat products thefoodservice industry uses.

•Evaluate the advantages anddisadvantages of various degrees of meatprocessing.

YOU SHOULD BE ABLE TO(CONT.):

•Utilize The Meat Buyer’s Guide and IMPSsystem to select and procure meatproducts.

•Summarize the USDA’s inspection processof evaluating meat wholesomeness anddetermining quality grades.

•Categorize federal quality grades for beef.

YOU SHOULD BE ABLE TO(CONT.):

•Explain the selection factors for meat,including government grades.

•Describe common meat tenderizationprocedures.

•Create product specifications for meat.

•Describe the process of purchasing,receiving, storing, and issuing meat.

PURCHASING MEAT

•Meat represents major portion offoodservice dollar

•Operations purchase beef, veal, pork,lamb and processed meats

•Prepared meat entrees (conveniencefoods) used to a lesser extent

MANAGEMENTCONSIDERATIONS

•Should meat be on the menu?

•Quality of cuts

•Alternatives?

•Type of processing

Portion-cut

In-house fabrication

REDUCING THE AP PRICE ANDEP COST

•Substitute fish for beef

•Substitute meat of lower quality andtenderize

•Shrink portion sizes

•Enter into long-term contract with supplier

•Hedging

SELECTION FACTORS

•Intended use

•Exact name

US Government has set standards of identity

IMPS system

Meat Buyer’s Guide (MBG)

Other terms: variety meats, sausages

SELECTION FACTORS (CONT.)

•U.S. Government inspection and grades

Inspects for wholesomeness before and afterslaughter

Meat that passes marked with a stamp

SELECTION FACTORS (CONT.)

Voluntary grading program

•Five maturity classes and eight quality grades forbeef

•Four quality grades for lamb

•Five quality grades for pork

•Six quality grades for veal

SELECTION FACTORS (CONT.)

•Product yield

Yields are numbered 1 through 5

•Packers’ brands

•Product size

•Size of Container

•Type of packaging material

SELECTION FACTORS (CONT.)

•Packaging procedure

•Product form

•Preservation method

•Tenderization procedure

•Point of origin

•Inspection

SELECTION FACTORS (CONT.)

•Imitation meat products

•One-stop shopping opportunity

•AP price

PURCHASING MEAT

•Use Meat Buyer’s Guide

•Determine what is need

•Prepare specifications

•Evaluate potential suppliers

•Evaluate substitution possibilities

RECEIVING MEAT

•Conduct inspection in walk-in refrigerator

•Chef should handle quality check

•Determine that delivery matches order

RECEIVING MEAT (CONT.)

•Check condition of the meat

Color

Odor

Slimy appearance

Packaging

Temperature

RECEIVING MEAT (CONT.)

•Check quantities

Weight, count, and sizes

•Check prices

•USDA’s Acceptance Service

•Product Examination Service

STORING MEAT

•Keep meat clean and cold

•Rotate stock properly

•Store fresh meat at 35°F to 40°F

•Place cooked items above raw meats

•Don’t wrap too tightly or stack too tightly

•Frozen meats at -10°F or lower

ISSUING MEAT

•Rotate stock properly

•Use stock requisitions

•Return unused meat at the end of the shift

•Meat used during a shift should beconsistent with amount sold to guests

IN-PROCESS INVENTORIES

•Severe penalties for pilferage and waste

•Demand that “errors” be turned in at theend of the shift with the leftovers

•Effective supervision is best answer