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Post Info TOPIC: cutting tests


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cutting tests


'Back in my day' the bible to meatcutting was acquiring and utilizing cutting tests to be able to price out individual cuts.  We had to do 'X' no. per week, maintained a log of them, send them into corporate for them to use in their calculations, for whatever tests they'd want for beef, pork, chicken, lamb, veal; from a forequarter to a brisket or pork loin or lamb breasts and shanks.

Today, are these obsolete or is there a resource or resources where you can get pre-done cutting tests on most primals and subprimals to finished cuts?



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RE: cutting tests


I still do them to make sure our pricing is in the ball park

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild



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RE: cutting tests


Our company requires so many a week from every store. Ive been dropping the ball lately getting them done. We now do them on a scanner gun and I just plain forget about them now. Used to get a paper and I could hang it up to see it and remember.

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RE: cutting tests


pops6927, you telling your age on this one   I remember doing this in the days of my youth. companies I work with later wouldn't let us do this, had a software program they use. myself I say it's no always right



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RJ


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RE: cutting tests


I still live by cutting tests. I am sure at times my cutters think I am goofy but I really feel you have to stay on top of your costs and this is the best way. I store all my on Excel spreadsheets, currently have over 12 years worth to look back over. Every packer has different trim levels to the supposed same spec. Swift is the most inconsistant. IBP, now Tyson is most predictable with how they trim the primals. Regardless of what everyone says I still see differences in the primals based on the season, and market demand. This summer when demand was heavy for shortloins and not quite as heavy for ribs I found many short loins broke wrong, nice guys giving me an extra rib on my short loin that is now not so short.
Long story short you can loose a lot in a hurry if you are not doing cutting tests.

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I'm not a vegetarian, but have eaten many animals that were.


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RE: cutting tests


I'm a big believer in cutting tests and always log one when i do it.

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Southern Indiana Butcher Supply
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Butcher And Boning Knives


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RE: cutting tests


im dont care for them.......i am a beleiver in going through peoples trim though

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RE: cutting tests


I don't understand how a market can survive with out performing cutting tests. How can you appropriately set your pricing, otherwise? What about waste? I don't have to perform the tests all the time. Generally, I can tell if I need to implement testing based on margin reports.


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RE: cutting tests


masteryeti wrote:

I don't understand how a market can survive with out performing cutting tests. How can you appropriately set your pricing, otherwise? What about waste? I don't have to perform the tests all the time. Generally, I can tell if I need to implement testing based on margin reports.


If u know ur cost u shouldnt need tests...as long as ur cutters arnt skinning ur profits away ur fine....

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RE: cutting tests


butcher29 wrote:
masteryeti wrote:

I don't understand how a market can survive with out performing cutting tests. How can you appropriately set your pricing, otherwise? What about waste? I don't have to perform the tests all the time. Generally, I can tell if I need to implement testing based on margin reports.


 

If u know ur cost u shouldnt need tests...as long as ur cutters arnt skinning ur profits away ur fine....


 I understand that, but if there are 2 things I know: Cost changes almost weekly and most cutters don't. That is, if my cost on chucks goes up I may have to have to ask my cutters to alter their cutting habits, thus the testing.



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RE: cutting tests


any one here ever notice what your company says you making on a cut isn't alway true. to me I think cutting test on beef will get you up todate, I'm afraid I believe the tests and not the companys. I have caught them wrong to many times



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RE: cutting tests


Many reasons for cutting tests- one is the incoming yields when purchased, if you are buying a 0x1 strip, from 4 different company's-you are keeping there specs in check- also, say nebraska beef is 5 cents a lb less than ibp on clods, but it has far more bark-so, the incoming 5 cents per lb "savings" may actually cost you 15 cents per lb-the buyers have to know this from the ground up


Also, no two cutters cut exactly the same, these tests will measure/project what and how you should be merchandising primals- without a fair yield test-favoritism comes into play- We've all seen it- one fella is a good buddy to the boss, but gets away with sloppiness- the yield tests sets a consistent standard for the whole crew




yield tests factor into ad items/price and projections, you can give away say the assorted chops on a hot price-but you also have to push the center chops to make margin-you cant be selling all the centers in assorted chops
this is where yield tests come into play



Most importantly, yield tests tell you what you are making for margins based on your fluctuating cost and set retails.

I have an ibp excel format cutting test dvd-just plug in numbers and it automatically figures all the math








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Newbie

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RE: cutting tests


I also don't trust to cutting test. But be free to check my article about cutting test that I wrote on my website about electric smoker - Electric Smoker Guy



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Veteran Member

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RE: cutting tests


What many miss about cutting tests is the assumption that each cut sells without markdowns. Actual profit is affected greatly, especially by end cuts and poor quality cutting or wrapping. Not to mention temperatures, bloom etc.

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Allen Scott
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