i recently went to a bunch of the top butchers in the city to get some ideas for my meat case........and i noticed that there ribeyes and prime ribs in there counters has the whole kernal of fat in the middle i couldnt imagin anyone wanting to eat that.......i have always seemed out my rib eyes and tied them.........does anyone else sell there ribs like this........( and it wasnt alittle fat the fat was golfball size..lol)
I never take the cap fat off, would trim it to curve with the end, never took out the inside fat as that is what gives the taste, had a old meat man once caught me seaming a eye out, he told me go get the cost of that at 2.99 ( the cost at the time ) when I came back and told him, He said from now on every time you seam one, add it up and I will take it from your pay check. I have never seams another one, even when it was company policy. BUT then again I have never been a company policy man LOL I just do what is right for my market & customers
i sell AAA or angus it has crazy marbleing i dont think fat the size of a gold ball adds flavoring.....i dont know i just think it looks like ****.....and i wouldnt wanna buy that and i dont expect my customers to pay for that.....to each is own i guess
I take it out, and we sell 2-3 cases a day of them, so the profit loss doesn't amount to much, we got them on sale, boneless Ribeyes $4.98 still making close to 30%
First, I'll take the kernel out if it's REAL big, wrap the lifter around the eye and toothpick it. It looks more desirable. Second, I get on the horn, call the provider and give them hell. Third, that kernel might just find it's way into the sausage. If it's for a family pack though, that ribeye ends up on the bottom! LOL
i did them both ways today and put them next to each other to see what sells better.........lol............................when i worked at sobeys they use to call it just a bonless rib steak and if you seem it then they would call it a ribeye...
