Meat Cutting List

Leo N. is the opening cutter today. Based on the cutting list shown here, what articles should he cut first?

• Short Ribs - Always start with bone in items

• Chuck Underblade Roast - always cut the low/out of stock items first

• Bracciole - he's not comfortable using the saw

• Mock Tender Steak - always cut the low/out of stock items first

How Many Chuck Roasts should Leo N. cut? (they are positioned in the well of the case)

• 1 - the Rate of Sale and he only needs to have 1 at open

• 0 - he can rewrap the conversions

• 3 - the minimum presentation

• 5 - it's smart to back up in the morning

How many units should Leo write in UNITS TO PROCESS for Beef Shank?

• 0

• 1

• 6

• 8

What should Leo do with the conversions?

• Scan out for DDR

• Take off the top layer and convert based on needs of the case

• Rewrap the roasts, they were only cut yesterday morning and still look OK

• Cut them up to put in the grinder

How many Braciolles should Leo N. write in UNITS TO PROCESS? (this item is on the shelf)

• 0 - he already has enough

• 1 - he should cut to fill minimum presentation

• 4 - he thinks it will be busy

• 8 - he already had 2 cryos of inside round and didn't want to put it back in the cooler

How many Chuck Underblade Steaks should Leo. N produce for his 1st cut?

• 4 - He likes cutting Chuck Roll

• 0 - he has more than enough supply for the business day. He should cut to fill holes first.

• 6 - always have "back up" just in case

• 1 - he had to cut some steaks when he was cutting the Chuck Roasts

How many units should Leo N. produce for his 1st cut of Mock Tender Steaks?

• 6 - he shouldn't cut the same item more than once in a day

• 3 - He opened 1 cryovac to quickly fill the hole in the case

• 1 - just enough to fill the hole

• 0 - Let the apprentice cut the mock tenders, he comes in at 10am.

Dimas comes in at 3pm as the closing meat cutter. After recovering his meat case, he pulls the Cutting list to identify his needs.

What items should Dimas cut first?

• He should cut bone in pork because he likes using the saw

• He should start with any holes/low items

• Nothing, the case looks good and there is a full dolly in the cooler. Might as well start breaking down the machines

• Whatever he sees on the u-boat in the prep room

Dimas counts 3 Beef Shanks (2 in the well, 1 inside the cooler)

How many should Dimas produce for 3rd cut?

• 9 - He should always cut to get levels back to the "Rate of Sale" to push sales

• 0 - he has enough for the rest of the sales day

• 2 - last week he sold 5, he should cut to match his

• 5 - Thats what they sold last week

The short ribs in the case don't expire until tomorrow but they are starting to turn a dark brown color. Dimas notices that 1 inch of fat was left on each piece. What should he do?

• Give them a chance to sell, he doesn't want to add waste. They can cut more tomorrow morning.

• Cut more and put them under the old ones to ensure rotation.

• Pull them off the case and cut more while following our 4C standard. He takes ownership of the meat case and he wants to provide the best quality product for our members.

• Leave it, he didn't cut it so it's not his problem. He wants the manager to see them in the case.