Why have product specifications?
A detailed product specification will ensure that you receive
the meat item that you want by clearly describing: specific
category and class of animal, product description, specification
cutting lines / additional trim, grade or carton brand name, primal
weight range/ portion weight & tolerance, yield, packaging and
handling condition of product. All these components make up a
product specification that will ensure what you order is what you
get every time.
When specifying the category of the animal, firstly consider how
the product will be used. By selecting the appropriate category you
will ensure that the product derived from that animal class will
fit the purpose.
Check with your supplier to ensure that the product you require
is available before placing your order. Ready supplies of certain
meat items are restricted at times of high demand and suppliers may
not be able to fill your order, alternative products might be
available to you that fit the purpose.
Primal cuts generally require further preparation for the
removal of excess fats, gristle, sinew and some cases, bone
portions. Your supplier can trim a primal cut meat item any way
that you require but be aware that further trimming will cost you
more arising from additional weight loss. Check with your supplier
what options are available to you and select the one that suites
the product purpose. Be informed before you place your order by
referencing specification publications that are available to the
Australian meat industry, including this document.
Portion control meat items (unlike the primal cut) are prepared
to a given specification. The food service industry recognises the
importance of a consistent supply of portion control products and
by specifying a detail specification requirement for portion
size and weight tolerance offers the food service sector many
For further information on product specification refer to the
"Users' Guide to Australian Meat 4th edition" link - Click
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