← Glossary
Portioning
The process of cutting meat into specific, consistent sizes and weights for serving or cooking.
Portioning: Precision in Measurement
Portioning is the systematic process of cutting meat into specific, consistent sizes and weights according to predetermined specifications. This technique ensures uniform cooking, consistent presentation, and accurate cost control.
Planning Considerations
Effective portioning requires planning:
- Target size: Desired final portion measurements
- Shrinkage allowance: Accounting for cooking loss
- Grain orientation: Cutting with or against the grain as required
- Value optimization: Maximizing yield from each cut
Measurement Systems
Portioning utilizes various measurement approaches:
- Weight-based: Using scales for precise ounce/pound portions
- Dimension-based: Measuring length, width, and thickness
- Visual estimation: Using standardized templates or guides
- Count-based: For items like chicken pieces or ribs
Techniques
Professional portioning employs:
- Consistent cutting angles: Maintaining uniform slice angles
- Controlled knife strokes: Smooth, even cutting motions
- Proper knife selection: Using appropriate blade for the task
- Quality verification: Checking portions against standards
Applications
Portioning is essential for:
- Restaurant portion control
- Commercial food service
- Pre-packaged retail cuts
- Consistent cooking results