Question: NTRODUCTION : Portion-controlled cuts are ready-to-cook meats cut according to customer's specifications. Steaks and chops are ordered either by weight per steak or by thickness.

NTRODUCTION: Portion-controlled cuts are ready-to-cook meats cut according to customer's specifications. Steaks and chops are ordered either by weight per steak or by thickness. Portion-controlled cuts require the least work for the cook of all meat cuts. They are also the most expensive per pound of all categories of cuts.

Why are portion-controlled meats so widely used in food service, even though their per-pound cost is higher?

Describe the difference between purchasing primal cuts and portion-controlled cuts.

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