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Benefits of using Caterers Cooked Meats

Being supplied through CCM means that catering institutions have on-hand plentiful supply of nutritious, high quality, and flavoursome meat cuts that simply require plating for cold-cuts or re-heating before service. The specific advantages over cook-to-serve methods are summarised below:

Labour Saving

The labour savings are obvious. Now you need not waste any time to actually cook whole-muscle meat cuts. The skills required to re-heat the products are substantially reduced from the skills required to cook properly from a raw product. Daily meals can be assembled in short times resulting in reduced labour, improved workflow and maximised equipment usage. The other benefit is that no matter who is working a particular shift the meals will be of the same consistent quality.

Cost Savings

Along with efficiencies in labour, food costs are lowered due to a reduction of waste and a greater utilisation of food reheating. Reheating takes only a matter of 10-20 minutes in most kitchens saving energy and further labour.

Typical cook-to-serve methods mean that whole-muscle meat products weigh 20-30% less after cooking due to shrinkage and loss of natural juice. Not only does that mean a loss of flavour and nutrients, but 20-30% has to be added onto the purchase price of the raw product. CCM’s meats have already been cooked so that any further loss is kept to a minimum.

Furthermore, because some institutions choose to portion before re-heating there is no wastage. You only need to re-heat what you require which is accurately determined rather than having to estimate how many portions can be extracted from raw product before cooking.

Our products carve so much easier than typical cook-to-serve methods. Although our meats roast and caramelises very naturally by convection, it will not over-harden or crust like some over-cooked roasts. As a result, portioning is very easy to control and waste reduced resulting in further cost savings.

 Higher Quality Meals

Quick chilling and gentle reheating ensure optimal flavour, texture and nutritional value. Our method reduces the oxidation of the meat and prevents re-contamination and loss of food components – water, vitamin, flavor and odour volatiles normally lost in open cooking.  CCM’s products are not smallgoods. Our products are whole-muscle cuts with minimal ingredient intervention. All products are designed so as to keep the natural meat texture and taste upon re-heating unlike smallgoods that contain non-meat extenders and preservatives etc. The last thing that diners want to taste is something they would recognise as “yesterday’s roast” or a “hot smallgood product”. The quality of our products has been tested over decades and can only be realised by sampling the product.

Improved Food Safety

Strict compliance with all Act, Codes and Regulations including the Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696:2007) is achieved in the cooking and cooling of our products by advanced technical equipment and skilled personnel. This all ensures that our customers are supplied with sterile products that have had no opportunity of contamination within the packaging in which they were cooked. Furthermore, because cooking to safe temperatures and cooling rapidly is a critical point of control of our operation, our customers are able to have electronic (email) access to our data logger information on particular batches of cooked product for verification.

Our staff at CCM are all trained in food and hygiene skills and carry the appropriate certification. CCM is independently audited by contracted third-party auditors in compliance with the Food Act 1984 and is regularly audited by large corporate and government customers and distributors.

CCM also employs a RABSQA certified Quality Assurance Manager. All of the above ensures our customers have the utmost confidence in the products supplied.