6. bone-in porkloins, pork top rounds and sirloin tips.
7. all manner of sausage making
8. running the hell out of the holly matic patty machine on a super busy saturday afternoon
this post is an extension of my thoughts after we got a box labeled boneless round, and to discover there were gooseneck rounds. it was nice to remininsce for a while...................
-- Edited by kbraker510 on Friday 8th of July 2011 06:47:09 PM
still doing #2,6,7 and 8. I DO NOT miss the ice box chicken!
I just cut a real beef (4 quarter's) out at a friend's custom shop, haven't done that i awhile. It was good to keep my skills up, I still remembered all the cuts and joints, just like riding a bike again.
I cut all of it!!! The company I work for now boats all of it's chicken and it comes in Ice Packed The Holly-matic ran for about 40 hours last week as we had Chuck Patties for $3.49/lb
I am however looking for Bone-In Sirloin steaks and I will find them
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
things I don't do anymore becuase they move to slowly and opted to eliminate them from our case and replace them witht hings thats move faster.
Whole boneless round steak is history. a thing of the past. a do top of round family packs now not because its easier to cut but because they literally do not touch the round steak.
I do not use 75/25 or 80/20 10 lb chubs fine grind or coarse anymore. All my grinds come from fresh choppeed meat and looks beautiful every time. Yeah I just chop up whole clods just for grinds if i don't need anything else out of them.no problem.
no more mock tenders but might try to bring them back in the winter.
boss lady doesn't like to order eye of round or bottom round. I used to get a few out of the bnls rounds but now we don't order those anymore. Only top of round now if you want round steak you get top of round only but we cut it smaller for those who don't want a big long piece.
Chicken wings. boss lady doesn't like to order them. Actually had a customer whining about it the other day but she told them we don't have them here anymore. We cut all our chicken ourselves You got to cut alot of whole fryers to get enough wings to amount to anything so we just don't bother with wings. drums and thighs come out of leg 1/4 I got a small case chicken is kind of limited. chick section is only whole fryer, split breast, drumsticks, thighs, boneless breast family and single packs. thats it.
top sirlain is not a regular item for us. we only get it if its in the adervertisement and it doesn't move well even then. have better luck selling sirloin tip for the same price. don't know why.
6. bone-in porkloins, pork top rounds and sirloin tips.
7. all manner of sausage making
8. running the hell out of the holly matic patty machine on a super busy saturday afternoon
this post is an extension of my thoughts after we got a box labeled boneless round, and to discover there were gooseneck rounds. it was nice to remininsce for a while...................
-- Edited by kbraker510 on Friday 8th of July 2011 06:47:09 PM
What is "straight lamb"? Is that carcass lamb? One guy at my shop broke 6 today. He cut most of the shoulders. We'll cut the rest as needed. I broke 4 calves and cut about half of it. Small calves. Not sure of weight. Maybe 60 lbs each? Also broke a half beef (grass fed). It's on a tree now. Will cut as needed. Still another half to do later.
We almost never sell bone in chucks. We bone out the grass fed chucks. We'll be happy to cut it bone in when people ask.
The Safeway stores in my area put bone in chucks in the ad once in a while. I bought one in March, I think it was. It was great even though it's Select beef. I worked at 3 different Safeway's in the last 3 weeks. I cut a bone in chuck while there. It wasn't on ad. I'm not a Safeway employee. Just getting extra work on day's off.
At my store we sell maybe 10 cases of beef short ribs every week. Regular cut and also cross cut which we call "Hawaiian ribs", but you may know it as flanken style or Korean style. We sell tons plain and marinated. Tri tips sell great! Maybe a case per day, at least (plain) and depending on price 1 - 4 cases per day marinated. Skirt steaks, it's hard to keep up. They sell great too. We have ice box chicken only except for some bagged organic fryers. We make chorizo, Italian, country style, and tomato basil sausage. We only stuff it when it's on ad that way. We make patties on weekends all summer long. I don't know what brand of machine we have. It's the kind with the gears where you line up the red dots. I made about 35 lbs today.
You don't have bone in pork loins?
I haven't cut a bone in round steak since 1981. We sell only top round. Not full cuts.
I haven't cut a bone in round steak since 1981. We sell only top round. Not full cuts.
We get about 40 lbs of oxtails each week.
The best thing we have is enough help to cut all this stuff.
-- Edited by CarniceroLarry on Friday 8th of July 2011 11:57:47 PM
our bonein pork loins come precut and packaged..straight lamb is whole lamb hanging. we called carcass lamb the stuff that came in cut in thirds and cryovaced aka 3 way lamb.
-- Edited by kbraker510 on Saturday 9th of July 2011 03:58:24 AM
thats a good point. i ll mention that to her. I used to get bone in rounds only 8 years ago or so but we always boned them out before cutting so it wasn't really bone in round steak. those soup bones were pretty popular too. i would slice them or leave them whole for the big dogs. How many of you still carry pig ears, tails,and stomachs and other stuff like that? kind of left that stuff back in virginia. never sold it in michigan. but they still like feet and hocks here.
i still do icebox chicken a couple times a week i get it in the cost is amazing but i also do carry pretray packed to.....
i pretty much still get in whole hips and bone in blades and bone them out for variety, and i make way more profit then if i just got a case of eyes and a case of insides.........
i still cutting whole lamb.........
i wish i new somewhere i could get whole hogs at......i can only get the whole pork loins and the legs and shoulders........
one thing i dont really do is make sausage ...........i get that in prepacked.........and i get prepacked patties but i still make my own as well
thats a good point. i ll mention that to her. I used to get bone in rounds only 8 years ago or so but we always boned them out before cutting so it wasn't really bone in round steak. those soup bones were pretty popular too. i would slice them or leave them whole for the big dogs. How many of you still carry pig ears, tails,and stomachs and other stuff like that? kind of left that stuff back in virginia. never sold it in michigan. but they still like feet and hocks here.
We don't sell pig ears, or stomach, but last week, I was checking out a market that does. Food Bowl 99 on McKee Rd in San Jose had a good sized display of pork offal. Judging from the display, they sell a lot.
Lion Market on Tully & King in San Jose displays pork uterus and bricks of pork blood in their fresh case. In the frozen case they have beef bile in 1 lb cups. Thats the dark green liquid from the little sack on a liver. Maybe you've seen it on a chicken liver when they fail to remove it. They also have "Pizzle" folded in half to fit in 10P trays.
Does anyone here sell "regular" ground beef anymore? We used to sell a lot of 30% ground beef and we just called it regular. I remember grinding 5 luggars of 30% every day. It's probably been 20+ years since we changed to 20 or 22 being the highest fat content.
By "do you sell it anymore", I mean do you label it 30 and make it fat on purpose every day? I don't mean did some doofus make the trim too fat one day last month and it got ground without leaning it up.
Larry at the store i am at now. case space is limited so we only sell ground chuck 80/20 and ground sirloin 90/10 but this is the first place i worked for that didn't do regular hamburger which was always 75/25 for me
I hate it when people refer to all grinds as HAMBURGER when they mean something leaner than 75%
in my book
75% or less is Hamburger 80% is ground chuck 90% is ground Round *only use round trim for this 97% is ground sirloin. *only use sirloin trim for this (knuckles or top sirloin)
thats the way i like to do it but I had to adjust to different stores. Everytime someone asks if we have fresh Hamburger in the back I almost say no we don't sell hamburger here then I realize that probably mean ground chuck or any ground beef. you know what i am going to whine for a second here this reminds me that the last place i worked the Meat manager was a real dimwit. she insisted that 75% is called GROUND BEEF not hamburger just GROUND BEEF while ev ery thing else was ground chuck and ground round. I wanted to say "what is this stuff not also ground beef?" its just confusing for customers in my opinion but you know thats just me
You can't sell any grind less than 72% lean anymore. I think it's as of 1998 or so. We break whole lamb. We get in boxed beef but as primal as possible. 2pc chucks, goosenecks, shortloins, export ribs, full strips, flanks, skirts, shanks, oxtails, bnls top butt. No tubes for grind. We do it all from in-house trim an full muscle. Pork comes in BI loins, butts, cushion meat etc. I'm looking at bringing in beef tripe, pig ears, trotters, tails and tails. Case space is an issue. We carry fresh pork belly. We make all of our sausage in house and we don't use any premix. Bone In round and 7-bone chucks do not move in my arena.
CarniceroLarry, you must have a pretty strong asian and latino market if you're successfull pushing those items...especially the pizzle!
You can't sell any grind less than 72% lean anymore. I think it's as of 1998 or so. We break whole lamb. We get in boxed beef but as primal as possible. 2pc chucks, goosenecks, shortloins, export ribs, full strips, flanks, skirts, shanks, oxtails, bnls top butt. No tubes for grind. We do it all from in-house trim an full muscle. Pork comes in BI loins, butts, cushion meat etc. I'm looking at bringing in beef tripe, pig ears, trotters, tails and tails. Case space is an issue. We carry fresh pork belly. We make all of our sausage in house and we don't use any premix. Bone In round and 7-bone chucks do not move in my arena.
CarniceroLarry, you must have a pretty strong asian and latino market if you're successfull pushing those items...especially the pizzle!
masteryeti, those items are not in my store. I was just saying some stores in San Jose sell that. I enjoy going to the Vietnamese coffee shops on the east side (because the waitresses are sooooo pretty/sexy). While on the east side, sometimes I go into grocery stores and look at the meat counter. I buy salmon there sometimes. The price is very good.
I think it's cool that you make sausage without using a premix package. Do you make chorizo?
-- Edited by CarniceroLarry on Tuesday 12th of July 2011 01:58:15 AM
For what reason I don't know unless it's a window in a old mind lol But looking at the percent of grinds in this post it reminded me of a time in 1960 with A&P when I blew my customer service. this lady came in and wanted me to take a Filet mignon, skin it and grind it one time. This just totally freak me out. She came in every week for a few weeks asking for one and wanted it ground once.
At the time I use to be number one in keeping recipes for the ladies, kept a box full of them, used them for a selling point.
I finally ask this lady, may I ask what you do with this as you are the first that ask me to grind one, do you have a new recipe on something, if so, may I have it.
Her answer was no, I have a blue ribbon winning dog, he doesn't like fat and this is all he will eat, he want touch anything else.
AN OUT OF MY MOUTH CAME, lady if you lock that little bastard up in a closet for three days, he will eat **** when you let him out.
She never reported me and kept coming in the store but would never let me wait on her after that.
We get those folks too AP. They'll spend more on their animals than on their kids food.
Carnicero-We make a mexican style chorizo about once a week. We also make linguica, andouille, brats, sweet/hot italian and a variety of others. I've got recipes for tons of different sausages and we will make them on request. No dry aged sausages yet, but I'm working on it. It's a world of difference using true spices as opposed to the premix.
oh my god that was one spoiled mutt. and I thought my wife was bad with the dogs. sometimes they eat better than me.
by the way I love that responce cowboy. I couldn't have said it better. People who will feed their dogs beef tenderloin should be.....well i won't say it here but they aint right.
-- Edited by fdarn on Tuesday 12th of July 2011 05:04:42 PM
We still sell full cut round steak, bone-in chuck, short ribs, skirts, flanks, flap, even Flat Iron or Top Blade ( awesome piece of meat by the way) we also still cut knuckles and use pectoral meat which makes great stew, c/s spareribs and cube. We still cut bone in pork loin, butts, and sirloins. For all you cutters that are not on the west coast- ever heard of "petite sirloin steak" it is a sub-primal off the knuckle. One nice thing is the frozen liver. I remember all those apprentice days filled with skinning liver and slicing it, and always before lunch, man did that smell ruin my appetite.
oh my god that was one spoiled mutt. and I thought my wife was bad with the dogs. sometimes they eat better than me.
by the way I love that responce cowboy. I couldn't have said it better. People who will feed their dogs beef tenderloin should be.....well i won't say it here but they aint right.
-- Edited by fdarn on Tuesday 12th of July 2011 05:04:42 PM
My bulldogs eat nothing but raw hip meat, sardines,salmon ,rice and fresh veggies
