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Author Question: What are typical reasons for production loss when preparing a meat product? (Read 28 times)

notis

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on: Jun 5, 2020
What are typical reasons for production loss when preparing a meat product?
◦ Trim loss from fat and bones and roasting shrinkage
◦ Butcher carving error resulting in wasted meat
◦ Cook preparation error resulting in burn, return, or shrink
◦ Employee pilferage when improperly supervised
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Marked as best answer by notis on Jun 5, 2020

bob

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Reply #1 on: Jun 5, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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notis

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Reply 2 on: Jun 5, 2020
Wow, this really help

DylanD1323

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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