How to Trim and Portion Meat

Trimming removes fat and connective tissue from a chilled, boneless cut, and portioning cuts it to size. The cut sheet says what stays and what goes.

What you need

Check the cut sheet. Know what fat and connective tissue come off, what stays, and the portion size and weight.
Inspect the knife for chips, rust and loose rivets. Test the edge on scrap trim.
Rest the piece on its broadest face so it does not rock.
Make a shallow opening cut under a free fat edge, blade nearly parallel to the lean. Pull the fat tab gently away and cut along the boundary.
Take thin last passes. Put saleable trim, rework and inedible trim into their own containers.
Lift silverskin through a small opening with the blade nearly flat to the muscle. Advance in small increments under light tension.
True one reference face. Mark every portion from it, then draw the blade through in one stroke. Do not saw or press.
Weigh and measure the first portions before cutting a stack.

Use the 8" knife (68060) for trimming and smaller portions. Use the 10" knife (68090) for large flat faces.
Keep the off hand behind the cut plane, fingers together.
Do not make the next portion heavy to average out a light one.
Dry the high-carbon blade promptly after sanitizing, or it rusts.

Never catch a falling knife. Step back.
Remove a knife with a chip, a loose rivet or a split handle.
Commercial meat must be inspected and passed. Follow the plant's sanitation program.

Questions about the right tool for your job? Email cs@hydestore.com or call 508-916-6442.