Meat is a big cost and consumption component of any catering business. As all businesses vary in their menus due to the different clientele that they are servicing it is important to have sound knowledge of the different types of meat, their quality points and how the various primal and restaurant cuts should be prepared to achieve an optimum product.

$85.00 Price

135 mins Estimated Time

Components in this Module

1 - Introduction

  • Introduction
  • Nutritional Importance

2 - Selecting Ingredients

  • Selecting Ingredients
  • Calculating Yields
  • Product Specifications
  • Selecting Meat
  • Quality Indicators
  • Order Specification Checklist
  • Beef Product Descriptions
  • Checkpoint 1

3 - Equipment Used for Portion-cut Meats

  • Equipment Used for Portion-cut Meats
  • Larger Equipment
  • Larger Equipment Examples
  • Equipment Safety and Hygiene
  • Bandsaw and Mincer Safety
  • Knife Care
  • Sharpening Knives
  • Checkpoint 2

4 - Breakdown of Carcasses

  • Breakdown of Carcasses
  • Carcass Explanations
  • Carcass Breakdown
  • Primal Cuts
  • Primals Videos
  • Seam Cutting
  • Preparation of a Whole Beef Rump
  • Pork
  • Primal and Restaurant Cuts of Pork
  • Carcass Breakdowns - Pork
  • Primal and Restaurant Cuts of Pork Videos
  • Checkpoint 3
  • Lamb
  • Primal and Restaurant Cuts of Lamb
  • Carcass Breakdowns - Lamb
  • Primal and Restaurant Cuts of Lamb Videos
  • Beef and Veal
  • Primal and Restaurant Cuts of Veal
  • Carcass Breakdowns - Veal
  • Primal and Restaurant Cuts of Veal Videos
  • Primal and Restaurant Cuts of Beef
  • Carcass Breakdowns - Beef
  • Primal and Restaurant Cuts of Beef Videos
  • Restaurant Cuts from a Beef Fillet (Tenderloin)
  • Primal Cuts Challenge
  • Considerations for Portion-cut Meats
  • Using the Whole Animal
  • Yield of a Beef Striploin

5 - Preparing Portion-Controlled Cuts

  • Preparing Portion-Controlled Cuts
  • Checkpoint 4
  • Process for Portion-cutting
  • Where to Start?
  • Standard to be Achieved
  • Appropriate Ingredients Used with Portion-cut Meats
  • Storing Meats
  • Vacuum Packaging
  • Handling of Meat
  • Storage of Frozen Meat
  • Checkpoint 5

6 - Meat Preservation

  • Meat Preservation
  • Types of Packaging
  • Curing
  • Smoking
  • Marinades
  • Rubs
  • Sausages
  • Checkpoint 6
  • Congratulations!


No previous knowledge or experience is required.

How long?

The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.

How does it work?

Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.

How do I pay?

Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.

Who should do this course?

These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.

How will I be assessed?

Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.

Will I receive a certificate?

These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.

Steps to proceed with enrolling in a Course

Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.

If you have any problems or questions just call us on (02) 9635 0477 or email

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