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Big Beef


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Value Added Items
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I am curious as to what you offer as Value Added items in your markets?

Stuffed Chicken Breasts, Pork Chops, Marinated Meats, etc

We do 4 different stuffed chicken breasts

Spinach Feta, Cajun Wild Rice, Cordon Bleu, Broccoli Cheese

2 different marinated Chickens

Honey-Ginger and Jamican Jerk

3 Different Stuffed Pork Chops

Cherry-Apple, Cajun Wild Rice

We Marinated Steaks in a Steakhouse Marinade and season them with Montreal seasoning

Looking for excitment from the group



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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
wes65


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My shop is a lower income shop. We actual sell a lot of value items. But not so much value added except some merchandised cuts, mostly wafer thin meats for milanesa.

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Wes
alive


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Hey bigbeef,go to the page that says summer is here and you wiil see some pic's that we do for value added



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Big Beef


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Wes I had a shop like that in the heart of the Bario. I did marinated Carne Asada and homemade Chorizo and made a killing on it


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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
Big Beef


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Alive that is a nice list

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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
butcher29


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people in my area are pretty well off and they are so paranoid that if meat is in marinade that your hiding old meat its kinda fustrating cause i would love to do more of that stuff........i do stuffed pork chops...and roast and whole chickens and chicken breast

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Big Beef


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wow I am in the highest $$$ area of Maryland. A studio apartment across the street from the store goes for $680k and my customers love it if all they have to do is throw it on the grill or in the oven.
The containers we use for Value Added product are even oven safe

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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
butcher29


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i dont know man they just dont like it..........theres a do it your self butcher trend to i have alotta these people come in ans buy whole peices of what ever they want........

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alive


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Our store is about the only one in this city that goes all out on value added products.

Did a new product last week,take your favorite sausage mix roll it in a boneless thigh with skin on,then wrapped it in bacon,usually 3 strands.Put a string on it  and it is done. cooking instruction is put it in a frying pan till bacon is brown on all sides, then put it in a oven dish with tinfoil on top and in the oven for 35 minutes at 350 degree.smile



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Big Beef


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Alive that sounds awesome!!

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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

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


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We do kabobs and stuffed chops. Occassionally, we'll do beef pinwheels. But our main value added sales are seafood. Pepper encrusted tuna, lots of tilapia.

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alive


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masteryeti wrote:

We do kabobs and stuffed chops. Occassionally, we'll do beef pinwheels. But our main value added sales are seafood. Pepper encrusted tuna, lots of tilapia.

what is this Pepper encrusted tuna,got my attention.smile

 

 



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alive


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smilemasteryeti wrote:

We do kabobs and stuffed chops. Occassionally, we'll do beef pinwheels. But our main value added sales are seafood. Pepper encrusted tuna, lots of tilapia.

 Would like to know how to make those Pepper encrusted tuna.Can you pass it on.

 



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masteryeti


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alive wrote:
smilemasteryeti wrote:

We do kabobs and stuffed chops. Occassionally, we'll do beef pinwheels. But our main value added sales are seafood. Pepper encrusted tuna, lots of tilapia.

 Would like to know how to make those Pepper encrusted tuna.Can you pass it on.

 

 It's super easy alive. We carry yellowfin in ~8oz packaging. It comes in frozen. Thaw a few out and simply run your tuna loin through some black pepper. We do it on the edges only. We sell the heck out of it. We also add a dollar more a lb for it. I'd add a photo but I'm having issues transferring photol to the site. If you need more info let me know.

 



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alive


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a pic would be nice,I will try it out to see if it goes over,thanks



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Master_Meat_Sawman


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I would like to see the picture myself masteryeti



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butcher29


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i usually have mt roast section 7 rows wide i shortend it to 2 rows today cause there starting to slow down ............and loaded it with striploin medallions, sirloin tip med, cross rib, inside medallions, and top sirloin med..........when i got back from my lunch today there were 5 packs total left.........not sure what they totalled but they had to of gave me an extra 5 or 600 dollars..........i know what im cutting everyday..lol

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masteryeti


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alive wrote:

a pic would be nice,I will try it out to see if it goes over,thanks

 I'm having issues with photos uploading, but I'll see what I can do.

 



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kingofcubes


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I do a porketta style Butt, and that's it

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alive


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did a load of Kabobs today as well as marnated back ribs,like I always say SELL SELL SELL.It was a good day.



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FemaleCutter96


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What is a strip Loin medallion, I know I sound stupid just have not heard of that...



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Burgermeister


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Big Beef wrote:

Wes I had a shop like that in the heart of the Bario. I did marinated Carne Asada and homemade Chorizo and made a killing on it

 Do you use a packaged mix for the chorizo, or make it from scratch with your own recipe?

 



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butcher29


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FemaleCutter96 wrote:

What is a strip Loin medallion, I know I sound stupid just have not heard of that...

 basically just a strip loin cut in half with string around it..lol....i do them and put a dollar more a kg more then the strips they sell pretty well older people like them

 



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qualitycuts


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we also do provide such items and sell them at higher prices and it amazing they sell as hot cakes.

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wyatt


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I have 20 feet of full service of all Value Added. 16 different Saugs. Six different 1/2lb Gourmet Burgers Chicekn Kakbobs Beef Kabobs, Chicken and Beef on a stick and alot more. Visit Harmons Grocery.com


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