Cutting Test Procedure
Proper Meat Cutting Test Procedure
Regular accurate physical meat cutting tests procedures are essential in retail meats.
The cutting table must be clean and empty.
Clean empty lugs (one for each type of ground beef you feature and one each for fat & bone)
A cutting test spreadsheet on a laptop is the optimum way to record weights, prices etc.
Or use a clean sheet of paper (data can be added to computer spreadsheet later) to record the following:
Original Weight Of item being tested-use weight from packers box- this is the weight you paid for.
Test at least 5 of each item to be tested.
I always use basic cuts when doing cutting tests, especially if more than one meat department is involved, a merchandising cut that sells in one store may not sell in another.
When items are cut they should be wrapped first (if a self service operation).
Save all fat, bone and trimmings in their respective lugs.
Record starting weight, cost/lb, cut weights from packages and retail prices, fat weight and bone weight.
You now have all the information you need to compute the resulting gross
profit of your cutting test.
A cutting test spreadsheet makes life much easier for such projects!!
Nice video for excel 2010 beginners with related products under video!
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