This topic is also covered in this video: Raw Meat Ingredients and Meat Content
For use in calculating meat content values in line with the EU Meat Products Regulations, meat cut ingredients need to be created in the Ingredient Center. Once created, they are simply searched for and added to recipes like any other ingredient.
To create a meat cut ingredient, go to the Ingredient Center in the left navigation and click on the pink plus sign for New Ingredient.
Select Meat Cut Ingredient
As applicable, select the meat, cut, rind/rindless and visual: lean ratio.
Note: In place of the visual: lean ratio, if the actual % Fat content of the meat is available, it will normally be best to use that.
- This is recommended for some items:
- MRM
- Pork rinds, masseter, diaphragm, and gristle
- Poultry fat
- There is a fat value held on file for these items, but because of possible variation, it will be most accurate to enter your own value.
If desired, it is possible to change the name of the ingredient.
Is it always best to use a Meat Cut Ingredient?
In your recipe, if you are using specific items, such as a joint of pork shoulder or a sirloin steak, it’s best to use the main file entries.
If you’re using chopped or minced batches to go into pies, sausages, burgers, etc., it’s best to use the Meat Cut ingredient.
What about dehydrated or dried rind?
When entering dehydrated rind, a prompt appears for a rehydration ratio, ie. how much water is recommended for the rehydration. If 1kg of dehydrated rind is rehydrated with 1.25kg of water, then enter 1.25.If preferred, it is also acceptable to enter a percent fat value.