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Post Info TOPIC: Difference in cuts (and also how to deal with customers who were meatcutters way longer than you)
Jericho


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Difference in cuts (and also how to deal with customers who were meatcutters way longer than you)
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Hey, so I had a problem with a customer recently. It's someone my boss warned me about, who was a meatcutter for many, many years, and likes to try to get free **** out of new meatcutters. I'm in a small superette, it's just me and my boss in the meat department, and I only cut meat on her days off. I've been doing this for about eight months or so. The rest of the week I wrap and do produce. But on to the issue. This guy came in today and complained about a roast that I cut him (some 3-4 weeks ago). He said that the Sirloin Tip roast I cut for him (which I was taught was any roast made out of a knuckle) had 'top of the round' in it and was very upset about it. He came in (as he always does) about five minutes before the end of my shift, and was very rude about it, saying he didn't care that I had to leave in 5 minutes. Proceeded to throw a ziploc bag with what appeared to be the butt ends of the roast I sold him on like jan. third or some ****, asked if he could see my boss. He knew she wasn't there, and he only ever comes in on days when she isn't there. She warned me about him before I even met him or knew his name, saying that he would complain about roasts and try to get refunds. What I want to know is, is that 'top of the round' part that he's talking about the bit of darker meat that when you separate the steak/roast sides of a knuckle leaves a small strip on the steak side? Sometimes it has what I think is sinew on it, sometimes not. Also, tips for dealing with customers who know more than you, know it, and try to abuse it would be highly appreciated. Sorry for the ranting involved, I only just got home from dealing with this.



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RE: Difference in cuts (and also how to deal with customers who were meatcutters way longer than you)
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Top of round is bright red. You say you sold him a sirloin tip roast and you say you got it off a knuckle, then you are correct in that you sold him a Sirloin tip roast. Even though the knuckle is very close to the round, in boxed beef as I am sure you are using, its very unlikely it would have any part of a round attached to it unless someone at the packing plant goofed. Did it look like a knuckle when you were cutting it? If so, then you should feel confident that you did indeed cut a sirloin tip roast the correct way. There are a lot of unstable angry people in the world who try to bully us into questioning our own workmanship just so they can take advantage of us. It sounds like he sees you as the inexperienced person who he can use those tactics on effortlessly. Show him he is wrong and that he can not push you around. Find out from your boss if you should just send him away next time.

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apcowboy


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RE: Difference in cuts (and also how to deal with customers who were meatcutters way longer than you)
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Here is one I use to use to get rid of those kind and also they usally say they good friends of the market manager.

Sir per a store meeting yesterday, I'm no longer able to give refunds because to many people have been scramming the store, ONLY the market manager is allowed to give refunds now,  he /she will be here tomorrow, Have a great evening

 

Get that ok by her for this guy so you don't have a problem for not telling the truth 



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Leon Wildberger

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RE: Difference in cuts (and also how to deal with customers who were meatcutters way longer than you)
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I agree with Leon on his approach, that will tell the customer that you do have a boss who sets polices. Getting back to your knuckle or sirloin tip. I you are using boxed beef then I agree totally with Fdarn in as much as legitimate packers don't leave inside round on the knuckle. Actually when seeming the tip from the round if you do it right, you just can't leave inside round meat on the knuckle. Probably what he was upset about was that the sirloin tip had a solid side if split and a lose side. Possibly he wanted the solid side. Back in the day when sirloin tips were featured a lot, we simply split the knuckle and tied the loose side and sold the solid side for more money or slice it.

Today many cutters actually seam the knuckle. Check it out here; https://www.youtube.com/watch?v=iUirmnpPDs0------https://www.youtube.com/watch?v=jjEfZ2K5x4s------

issuu.com/nationalbeef/docs/cut_guide_peeled_knuckle

 

 



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Phil ( coalcracker ) Verduce

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ChefLazar5


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RE: Difference in cuts (and also how to deal with customers who were meatcutters way longer than you)
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Down here in Miami, we call it Bolla, the ball, slice it on the slicers for palomilla steaks.
do what leon says, works all the time

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Alan Lazar
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