I am sure none of you remember me I was posting kind of regularly a few years ago but then the site moved to a different server and I never rejoined but always came back to read the posts.
anyway. I had a customer ask me the other day if our top of round steaks were the same as flank steaks. she wanted flank steaks and we don't carry them here. they dont seem to be very popular in this area. I just moved back to michigan but when i was living in virginia they were more popular. I told her no they are very different cuts but I told her the closest thing i have to it is sirloin tip steak. which she decided not to buy. i am just wondering is there another way to get flank steak other than ordering a case from the supplier? can we cut it off something? i know its lower down on the cow but can we get something more common that is closer to it and get away with calling it flank? there is no way i am going to risk ordering a case of flanks at this time.
I used to buy them by the case and could move a case in two weeks, but I did $80 - $100k a we in sales. Typically a case was six. 15 lb. Bags. In order to move them though we had to slice some for pepper steak, put some out whole, and in season, prepare some for the barbecue section by taking 2 of them, run them through the cuber, then roll the 2 together and then put skewers in every 2 inches. Slice them down and they look like lollipops and self them as lollipop steaks or pin wheels. For additional profit put a strip of fat in the middle and they look like lollipops with Taffy centers. Upscale customers really went for them and I got a dollar a pound more than for flank steak. And they really are delicious and tender thanks to the cuber.
I am sure none of you remember me I was posting kind of regularly a few years ago but then the site moved to a different server and I never rejoined but always came back to read the posts.
anyway. I had a customer ask me the other day if our top of round steaks were the same as flank steaks. she wanted flank steaks and we don't carry them here. they dont seem to be very popular in this area. I just moved back to michigan but when i was living in virginia they were more popular. I told her no they are very different cuts but I told her the closest thing i have to it is sirloin tip steak. which she decided not to buy. i am just wondering is there another way to get flank steak other than ordering a case from the supplier? can we cut it off something? i know its lower down on the cow but can we get something more common that is closer to it and get away with calling it flank? there is no way i am going to risk ordering a case of flanks at this time.
They're very popular in California. I've never worked at a place that doesn't sell lots of them.
fwiw see is you can get individually cryovaed flank staeks. if ya can put them in the freezer. when needes slack out a few and tray them up.or just keep them in the cryovac, if you do this you shpuld be able to get maybe 21 days from pricing on them. the company i work for has the single cryovacs in the order book but they always substitute the small box ones instead.
