猪肉分割资料.ppt

* * * * * * * * * * * * * 猪肉分割收益测试 Pork Yield Calculation 分割收益测试 Butchery Yield Calculation 目标 Objective 1.正确的分割，正确地给每个部位定价，明确了解各个部位的部位收入、收入%和损耗%，从而合理地调整各个部位的售价。 Correctly calculate margin based on properly cutting, pricing each part, find out piece income, piece %, and loss %, and make reasonable price for each cutting part. 2.通过掌握猪肉的分割技巧，来平衡毛利。 Balance the whole carcass margin by mastering skillful yield calculation method. 3.有效地控制损耗，很好地跟踪包装盒及标签的成本。 Control Loss effectively, well know and trace all packing cost on plates, film and labels. * One whole carcass separate to two pieces Clean the cutting table Scale the weight of carcass Record the weight of the carcass * Cutting process 分割成三大块 Cut the carcass to 3 Pieces 前肩 Shoulder (cut to 11 pieces ) * 颈骨 Neck bone Av Weight: 1.604 Weight%: 1.3% 2 Pork Shoulder 前腿部 (11 pieces) 前肩 Shoulder 1 前排 Fore ribs Av Weight: 3.476 Weight%: 2.7% * 4 3 猪展shank without skin 猪踭肉 Pork blade 前肩 Shoulder Pork Shoulder 前腿部 (11 pieces) Av Weight: 2.58 Weight%: 2% 5 带皮键 子 shank with skin Av Weight: 2.496 Weight%: 1.9% Av Weight: 0.618 Weight%: 0.4% * 前肩 Shoulder Pork Shoulder 前腿部 (11 pieces) 夹心肉Middle shoulder 带皮前腿 Pork shoulder 7 6 8 猪踭肉 Pork blade (Bolar) Av Weight: 8.712 Weight%: 6.9% Av Weight: 8.56 Weight%: 6.8% Av Weight: 4.196 Weight%: 3.2% * 前肩 Shoulder Pork Shoulder 前腿部 (11 pieces) 扇骨 Shoulder bone 猪手 Fore feet 棒骨 Femur bone 9 10 11 Av Weight: 1.892 Weight%: 1.5% Av Weight: 5.24 Weight%: 4.1% Av Weight: 2.624 Weight%: 2.1% * Cutting process 分割成三大块 Cut the carcass to 3 Pieces 中段 Middle (cut to 6 pieces ) * 中段 Middle Pork Middle 中间部 (6 pieces) 梅肉 tender loin 里脊Loin 1 2 Av Weight: 1.64 Weight%: 1.3% Av Weight: 7.012 Weight%: 5.5% * 中段 Middle Pork Middle 中间部 (6 pieces) 龙骨 Chine bone 肋排 Short ribs 3 4 Av Weight: 7.028 Weight%: 5.6% Av Weight: 4.382 Weight%: 3.5% * 五花肉 Pork belly 中段 Middle Pork Middle 中间部 (6 pieces) 五花肉 Pork belly 6 5 特级五花 Superfine Pork belly Av Weight: 6.128 Weight%: 5.7% Av Weight: 7.73