The Secret to Perfect Portioning: Tools and Techniques for the Trade

When you're working with wholesale meat, precision isn't a luxury — it's a necessity. Whether you're running a high-turnover kitchen, supplying a butcher shop, or catering for events, perfect portioning saves time, reduces waste, and protects your bottom line.

Here we’ll unpack the tools, techniques, and pro tips that meat professionals use to portion like a boss — without compromising on presentation or quality.

Why Portioning Matters More Than Ever

Let’s break it down:

• Consistency: Every customer gets the same experience, every time.

• Cost control: Know your yield, reduce shrinkage, and manage margins.

• Time-saving: Pre-portioned meat makes prep faster and service smoother.

• Compliance: Especially important in aged care, schools, and health facilities.

Portioning is where meat science meets money sense.

Essential Portioning Tools of the Trade

To portion accurately and efficiently, you need the right gear:

Butcher’s Scale

Your best friend. Use digital scales that measure in grams, not just kilos. Every 50g over-portion adds up fast when you’re serving 100 plates.

Sharp Boning Knives

Don’t struggle with dull blades. Invest in quality knives with ergonomic grips and maintain them regularly — it’s safer and neater.

Meat Saws (Manual or Electric)

Especially useful for larger cuts, bones, or freezing portions. Electric saws boost speed and reduce fatigue for bulk jobs.

Vacuum Sealers

For portioning and preserving. Keeps meat fresh longer, reduces freezer burn and improves kitchen organisation.

Portion Control Charts

Visual guides for standard sizes — ideal for training staff or scaling production.

Smart Techniques for Maximum Yield

Great portioning isn’t just about slicing and dicing. Here’s how to level up:

Work with the Grain

Cutting meat with or against the grain impacts tenderness and visual appeal — essential for steaks and portion cuts.

Slightly Chill Before Cutting

Semi-frozen meat is firmer, making it easier to portion accurately and cleanly — especially for thin slices or uniform cubes.

Pre-plan Yield

Know your raw weight vs. cooked weight. A 200g raw steak might only serve 150g after cooking — factor this into your prep and costing.

Save the Trim

Offcuts aren’t waste. Use them for mince, skewers, stocks, or staff meals. A great portioning system builds in zero waste thinking.

Perfect portioning is where quality meets efficiency — and it’s one of the most underrated ways to lift your kitchen’s performance. When you invest in the right tools, use smart techniques, and think about yield from the start, you get more value from every cut and every kilo.

Whether you're feeding 50 or 500, consistency and cost control start with what happens on the prep bench.

At a La Carte Meats, we supply perfectly portioned wholesale cuts to suit your menu, your margins, and your workflow. From aged care to fast-paced restaurants, our portioning saves you time and ensures nothing goes to waste. Contact us to tailor your next order.